28 NEW HAMPSHIRE EXPERIMENT STATION [Bull. 261 



calories each. Confirmatoiy of the earlier studj- on the caloric value of 

 mixed foods, the average energj- value for this entire series of lunches 

 and dinners is 4.7 calories per gram of air-drj' matter. 



The results of the duplicate but combined samples of lunch and 

 dinner collected at House S-2 on the same days as shown in Table 5 

 are recorded in Table 6. Although \-ariations in the total protein and 

 the total energy content of the two meals on any given date are to be 

 noted by comparison of Tables 5 and 6, averaging of the data in Table 

 6 shows precisely the same energj- value per gram of air-drj' matter, 

 that is, 4.7 calories. The average total protein content is 41.3 grams in 

 one case and 42.5 grams in the other case, an insignificant disagreement. 

 The average total energy content is 1200 calories as compared with 1260 

 calories. In consideration of the fact that the meals analyzed were 

 mixed meals of widely varying composition, the agreement between the 

 two series of samples is all that could be desired and is excellent justifi- 

 cation of the method of sampling and aliquoting. Table 6 confirms the 

 evidence in Table 5 that these young women in House S-2, in presuma- 

 bly- the two heavier meals of the day, received on the whole 42 grams 

 of protein and 1230 calories each. 



During this particular study at House S-2 individual records were 

 kept by four students of all the various foods eaten both at the table 

 and away from the table, including the amounts of bread, butter, and 

 beverage consumed at each meal, also the breakfasts and second help- 

 ings. It has thus been possible to calculate the total energy and the 

 total protein content of the foods served to them at table and of the 

 foods eaten away from table. These calculations have been based, so 

 far as lunches and dinners are concerned, upon the results of the com- 

 bustions of the lunches and dinners reported in Table 5 w^hich were 

 similar to the meals served to these four students. The breakfasts w-ere 

 not analyzed, but they were light, consisting of fruit, coffee or milk, 

 muffins or toast, and ready-prepared or occasional!}^ cooked cereal. As 

 a rule there was no use of eggs or meat. The calories and protein rep- 

 resented by the breakfasts and the "extra foods" have been estimated 

 from the results given in Tables 8 and 9 of this report, from the data 

 secured in our earlier research,* from the data furnished by Rose," and 

 from the values reported by Benedict and Benedict.' In addition to 

 these records of food served at table and of "extra foods", a study 

 was made during the same period of the edible food wasted at table by 

 these same four students. All servings that were refused and all plate 

 scrapings were collected each day in separate containers, one for each 

 student, and dried for analysis. These plate scrapings included not only 

 the food wasted at lunch and dinner but that wasted at breakfast. Any 

 food eaten between meals, such as candy, ice cream, or sundaes, was 



'Benedict and Fair, loc. clt. 



-Rose, M. .S.. I>aI)orntorv handliook for dietetics. New York, 3d ed., 1929; 

 ibid., Feeding the family, New York, 1916 and 1925. 



"Hencdict C. C, and F. G. Benedict, Boston Med. and Surg. Journ., 1918, 

 179, |). 153; ibid.. 1919, 181, p. 415. 



