May, 1929] FOODS IN A COLLEGE COMMUNITY 41 



the restaurant to be in that particular portion of the meal. The small 

 letter v is the symbol used by Childs restaurants to indicate that this 

 serving contains vitamines, and the capital letter V that the serving 

 is rich in vitamines. The total calories in these dinners, as found by 

 our analyses, are higher in three and lower in tw^o instances than 

 claimed by the restaurant. We wish to emphasize here, however, that 

 Childs restaurants do not guarantee to sell a definite number of 

 calories in these meals. They are selling a certain food combination 

 and any difference between the caloric content as claimed by them 

 (stated expressly to be "approximate") and as found by our analyses 

 must not be looked upon as a misrepresentation by this chain of 

 restaurants. We have every reason to believe that a serious effort 

 has been made on their part to secure standardization in their meals 

 from the standpoint of caloric content, and the difficulty of serving 

 the same sized portions each time explains the differences in the 

 claimed and found energy content. 



Comparison of the fresh and the air-dry weights of the dinners 

 in those instances when both weights were recorded emphasized the 

 large proportion of moisture existing in a seemingly large meal. The 

 air-dry matter in Nos. 327 and 455, for example, amounted to less 

 than one-third of the total fresh weight. Indeed, in only five in- 

 stances did the air-dry matter in any of the dinners exceed 250 

 grams or 9 ounces. 



An arrangement of the data for the dinners according to the 

 main course, whether meat, fish, or salad, showed no pronounced 

 differences in the food values for the various groups. It is evident 

 that the soup, vegetable, and dessert combined play as great a role 

 in the energy and the protein value of a meal as the serving of meat 

 or fish. Indeed, it is believed that the variety of desserts offered at 

 Eestaurant A is partly responsible for the wide range in total energy 

 content of the dinners purchased at this restaurant. 



The calories per gram of air-dry matter are in most instances 

 fairly uniform at between 4.5 and 5.1 or 5.2 calories. One low value 

 of 3.7 calories was found with No. 167, undoubtedly explained by the 

 fact that this dinner was composed chiefly of carbohydrates with 

 practically no fat. One high value of 5.7 calories is also noted with 

 No. 301, attributable possibly to the fat in the roast pork. The 

 average value for all the dinners is 4.7 calories. 



SUPPERS 



Analyses of fifty-nine suppers from six different restaurants are 

 given in Table 19. As with the dinners, the butter and any drink 

 served were not included in the analyses, but their food values have 



