10 Fisher— TJie Effect of Diet on Endurance. 



omy," open to the ordinary man, M-ithout the necessity of special 

 knowledge of foods and without the necessity of weighing and measur- 

 ing food, either by the subject himself or by others. 



Aside from the changes in proteid, the proportions of food elements 

 did not vary greatly, the percentages of fat and carbohydrate in the 

 total fuel value remaining very nearly constant. At the close of the 

 experiment it Avas found that for all of the men the proteid in propor- 

 tion to the total fuel value was very nearly 10,^, having been reduced 

 from about 14^. This reduction in the percentage of proteid was 

 almost entirely offset by the increase in the percentage of fat, which 

 rose from about 30^ to about 33^ on the average. The percentage 

 of carbohydrate thus remained almost constant. Individual varia- 

 tions were much less than might have been expected. The proteid 

 at the close of the experiment among the different subjects deviated 

 very little from lO^*^ ; the proportion of fat varied from 28 to 36^j 

 and the carbohydrate from 51 to 62^. 



The results of the experiment may throw some light on the 

 problem of the proper amount of food and food constituents for 

 healthj" men eating in a natural manner. " For the five men, Lq., Lw.j 

 M., R. and W., whose weights showed least tendency to fall and 

 whose average weight at the close of the experiment was 151.4, we 

 find the avei'age total calories were 2620, of which 10.7^ was proteid, 

 33^ fat, and 56.3,^ carbohydrate. The number of calories agrees 

 closely with the estimates (for sedentary persons) of Atwater and 

 Benedict by means of the calorimeter. 



TABLE V. 



QUANTITIES OF FLESH FOODS CONSUMED (meat, fish, 



shell-fish, poultry) 



(In "portions" of 100 calories each). 



1st 

 Period 



14-20 1.0 1.7 .03 1.9 .9 .7 1.8 1.5 .7 1.1 



21-27 1.0 2.5 .0 2.5 1.7 .7 1.2 2.5 .6 1.4 



