Fisher — The Effect of Diet on Endurance. 



TABLE lY—Contimied. 



PROTEID (in calories) PER LB. OF BODY-WEIGHT 



(Body-weight as taken Jan. 14, 1906) 



3nd , 

 Period ' 



We observe from Table IV that the men who reduced their proteid 

 the most during the first period were B., P., R., T. and W, Of these 

 the first thi'ee only lost weight appreciably, and this was partly ascrib- 

 able, as we have seen, to reduction in their calories. Careful 

 examination of the figures would seem to show, however, that there is 

 some correlation between I'eduction of proteid and loss of weight. 



During the second period there was a decided reduction of proteid 

 in all cases except that of R., who had already brought his proteid 

 down considerably in the first period. E. reduced his proteid, but not 

 until the last three weeks, when he seemed to try to make up for lost 

 time. E., in fact, was the only man in the club, except possibly M. 

 who (through mere inadvertence) did not follow out the rules of the 

 e.xperiment systematically. It need scarcely be said that this is not 

 stated as censure ; for the very fact of the moderation of E.'s and M.'s 

 mastication added to the value of the final comparisons. Even E.'s 

 sudden reduction in proteid at the end was not maintained two weeks 

 afterward, as was shown by the exci'etion of nitrogen in June, 

 given in Table VI. 



It will be observed that the proteid at the end of the experiment 

 was reduced to a fairly uniform level for all the men. Moreover, the 

 proteid at the end corresponds closely with the results of Professor 

 Chittenden's experiments. This is especially significant in view of 

 the fact that this level was reached unconsciously— for only one of 

 the men, Lq., Avho used the mechanical diet indicator for the entire 

 club, knew regularly the exact character of each man's food propor- 

 tions — and without any food prescription as was employed in the 

 experiments of Professor Chittenden. This means that there is a 

 simple way of reducing proteid to the level of "physiological econ- 



