DIETARY STUDIES. 



135 



SUMMARY OF AMOUNTS AND FUEL VALUE OF NUTRIENTS CONSUMED. 





Spring Term. 

 First dietary (No. 14S) : Usual food supply... 

 Second dietary (No. 149) : Costly meats; milk 



limited 



Third dietary (No. 150) : Milk in abundance; 



other protein less costly 



Fall Term. 

 Fourth dietary (No. 151) : Milk supply limited 

 Fifth dietary ("No. 1.5-2) : Milk supply unlimited 



Voit's standard, man at moderate work 



American standard (AVwater), man at mod- 

 erate work 







>. 







°2 



















=3 £ 



Ph 



fe 



O-O 



Grams. 



Grams. 



Grams. 



132 



147 



751 



112 



164 



517 



112 



106 



530 



131 



181 



579 



120 



184 



436 



US 



56 



500 



125 











Calories 

 4,990 



4,105 

 3,620 



4.595 

 3>90 

 3,055 



3,500 



It will be noticed that the consumption of fats and carbo- 

 hydrates was especially large, while the amount of protein was 

 more nearly in accord with the so-called dietary standards. 



The amount of nutrients consumed in the first dietary (from 

 February 25 to April 24) is especially excessive, particularly in 

 the case of the carbohydrates. While this may be explained in 

 part by the uniformly keener appetites of the students at the 

 beginning of a term, it was probably chiefly due to the abundant 

 supply of maple sirup which was furnished during this period. 

 The use of so much sirup involved a correspondingly large con- 

 sumption of flour. Seventy-four grams of maple sirup and 358 

 grams of flour were consumed daily per man during the first 

 dietary, whereas during the succeeding dietaries scarcely any 

 sirup was eaten and only 281 grams of flour per day. There 

 can be but little doubt that the free use of sirup on the table 

 leads to an excessive proportion of carbohydrates in the dietary. 



The marked decrease in the food consumption as the term 

 progressed is probably accounted for by the gradual elevation of 

 temperature and the changes in the physical condition of the 

 students. The food consumption changed from a fuel value of 

 about 5,000 calories in February, March, and April to less than 

 3,700 calories in May and June. 



