May, 1929] FOODS IN A COLLEGE COMMUNITY 19 



SANDWICHES 



A general survey of sandwiches is given in Table 3. The caloric 

 value per gram of air-dry material is relatively high, in practically 

 all cases 5 or over and in one instance 6. Proximate analyses were 

 not made, hence the proportion of fat is not known. But the fact 

 that the highest heat of combustion per gram of air-dry material 

 was found in a peanut-butter sandwich instantly suggests that the 

 large proportion of oil in the sandwich must have accounted for this 

 value. The protein content varies considerably, the highest being 

 found in the peanut-butter, ham, and tuna salad sandwiches. The 

 average value is not far from 5 to 6 grams in the other sandwiches. 

 In general one obtains in the ordinary sandwich about 200 calories 

 and from 5 to 10 gm. of protein for 10 cents. The differences in the 

 duplicate sandwiches purchased at different places show that the 

 sandwich is only approximately standardized. 



PACKAGE SANDWICHES AND COOKIES 



In recent years manufacturers have sold in small packages, 

 usually at 5 cents per package, so-called "sandwiches," which con- 

 sist of two crackers with various fillings. These vary in size, weight 

 and composition with the different manufacturers, and the calories 

 per gram of air-dry matter differ according to the fat content, as 

 seen in Table 4. On the average one of these 5-cent packages con- 

 tains nearly 200 calories, or as much energy as is contained in the 

 average 10-cent sandwich. 



SALADS 



In our study of salads two procedures were followed. At the 

 college cafeteria (A) it is the practice to serve salads without bread 

 or butter, an extra charge being made for these food items. Our 

 samples obtained at this cafeteria were therefore analyzed without 

 rolls and butter, and the results of each analysis are for the salad 

 alone. These data are given in Table 5. Included in this table like- 

 wise are the analyses of three salads obtained from Restaurant B, 

 which were analyzed without the rolls and butter (although these 

 were a part of the serving), and an analysis of a salad purchased at 

 Restaurant Y. 



Restaurants B, C and D in this college community are accustomed 

 to include bread or rolls and butter in their servings of salad, — bread 

 at noon and rolls at night. A number of salads from these restaurants 

 were analyzed, each analysis including the bread or rolls but not the 

 butter. The results are recorded in Table 6, the values for the 

 salad and rolls being based upon actual combustions and those for 



