May, 1929] FOODS IN A COLLEGE COMMUNITY 37 



the factors in Table 15 one can estimate the calories in the standard- 

 ized packages of candy with a fair degree of accuracy by examining 

 the candy to determine the nature of the filling, weighing the candy 

 in grams, and multiplying this weight by the factor for calories per 

 gram as purchased, according to the nature of the candy. A more 

 rapid estimation, though not so accurate, may be arrived at by apply- 

 ing the factors per ounce against the claimed weight in ounces given 

 on the wrapper. The protein content is highest in the chocolate- 

 covered nut candies, as would be expected. Almost 10 grams of pro- 

 tein, for example, were found in the 5-cent peanut bar. Sample 231, 

 8 grams in Samples 259 and 219, and 12 grams in Sample 25. The 

 candies not chocolate coated and not containing nuts, on the contrary, 

 have a protein content in most instances of only half a gram or less. 



In these candies the calories for ten cents range from 879 with 

 Sample 383 to 160 with Samples 318 and 7. On the average one can 

 obtain not far from 450 calories for ten cents in this form of food. 

 Candies, therefore, not only furnish a quick source of calories but 

 are distinctly economical. 



MEALS 



Perhaps the most satisfactory service which can be rendered by 

 a calorimetric survey of this type is to secure information concerning 

 the energy value of the total food consumed during the three chief 

 meals of the day. Samples of characteristic meals were obtained at 

 the college cafeteria and at a number of different restaurants, not 

 only in Durham and Dover, New Hampshire, but in Boston. The 

 data are of importance locally in giving an idea of the actual food 

 consumption at different meals of a large number of students and 

 of importance generally in indicating the relation between the air-dry 

 matter and the total calories in a mixed meal. The information sug- 

 gests a simple method of estimating the energy intake in a mixed 

 meal or in the total food consumed during the day, requiring only a 

 knowledge of the air-dry weight of the food. 



In analyzing these meals any bread and soup served were in- 

 cluded in the sample, but the butter and the drink (tea, coffee, or 

 milk) and the milk or cream and the sugar for the cereal and the 

 drink were not included. The amounts of energy and protein ob- 

 tainable in these foods will vary not only with the size of the serving 

 but with the use customary to the individual. We did not make any 

 combustions of these foods, but did find the average weight of a pat 

 of butter at each restaurant. The sugar in the restaurants where 

 these meals were purchased was served in a covered container on the 

 table. The cream for the tea and coffee was in small individual 

 pitchers, when not in the beverage itself. The milk for the cereal 



