May, 1929] FOODS IN A COLLEGE COMMUNITY 



53 



Butter (18 gm.), milk (V2 pint), and 1 tsp. sugar eaten but not 

 included in sample. 



The results of the analyses of these two daily food samples are 

 given in Table 20. The factor for calories per gram of air-dry matter 

 is essentially the same in both instances, averaging 5.0. In sample 

 284 had the fat of the butter been included, the factor would doubtless 

 have been somewhat higher, possibly 5.1 or 5.2. 



Table 20. Total Protein and Energy Intake of an Individwd During One Day. 



No. 



Cost 



Total 

 air- 

 dry 

 weight 



Protein 



Calories 



Total 

 for 

 day 



For 

 10 

 cents 



Total 

 for 

 day 



Per gram 



air-dry 



matter 



For 



10 



cents 



4.9 



5.0* 



195 



195t 



* Not including butter milk, and sugar for cereal. 

 t Including butter, milk, and sugar for cereal. 



The Department of Home Economics at the University of New 

 Hampshire conducts a so-called "Practice House" where meals are 

 prepared by and served to women students. Analyses were made of 

 the meals served here on seven different days, and the details are 

 given in Table 21. In this particular study the samples included the 

 butter, and the milk or cream and sugar for the drink served with the 

 meals, since varying amounts of these items were served on different 

 days. The tea or coffee itself was not included in the sample. The 

 charge to the student for these meals was based only upon the cost 

 of the food supplies, the operating expenses being paid by the De- 

 partment of Home Economics. Hence no economic consideration of 

 these data can be given. 



The total calories in the day's food consumption varied astonish- 

 ingly from 1680 on November 1 to 3090 on November 3. The average 

 energy intake was 2446 calories and the average protein intake 61 

 grams per day. The calories per gram of air-dry matter averaged 

 5.0, in good agreement with the average values found with the free 

 selection of meals listed in Tables 18 to 20. Although the values for 

 the separate samples listed in Table 21 range from 4.5 to 5.5, in no 

 case does the average value for the day (including breakfast, lunch, 

 and dinner) differ greatly from 5.0. This suggests that a close re- 

 lationship exists between the total energy content and the air-dry 



