130 STORRS AGRICULTURAL EXPERIMENT STATION. 
and remaining at the end of the experiment, and of all the 
kitchen and table wastes. The amounts of different food 
materials on hand at the beginning and received during the 
experiment were added; from this sum the amounts remaining 
at the end were subtracted. ‘This gave the amount of each 
material actually used. From the amount thus obtained and 
the composition of each material, as shown by analysis, the 
amounts of the nutritive ingredients were estimated. From 
these were subtracted the amounts of nutrients in the waste, 
and thus the amounts of the nutrients actually eaten were 
learned. 
Account was kept of the meals taken by the different members 
of the family, and by visitors. ‘The number of meals for one 
man, to which the total number of actual meals taken was equiv- 
alent, was estimated upon the basis of the potential energy, as 
has been done in previous investigations here. These energy 
equivalents, which are stated below, are somewhat arbitrary, 
and require revision in the light of accumulating inquiry. It 
has seemed best, however, to use the same figures here as in 
the previous reports and postpone the change until these 
dietaries may be summarized with others in a later pub- 
lication. 
Listimated Relative Quantities of Potential Energy in Nutrients Required by 
Persons of Different Classes. 
Man at moderate work, - “ é é Be s: = « LTO 
Woman at moderate work, 4 = Z - - = a acing 
Child, 15 years to 6 years old, - - : : : - ae 
Child, 6 years to 2 years old, - - - 5 < 5 aR 
Child, under 2 years old, - - - E - , - af Note 
EXPLANATION OF TABLES. 
The figures in the first table of each dietary, giving the 
actual amounts of food and of nutrients in the food used 
during the dietary, are based upon the weights of the food 
materials as they were purchased and used; that is, they 
include bone and other refuse, except where specified. 
The first three columns in the table contain the percentages 
of protein, fat and carbohydrates used in computing the 
amounts of those nutrients in the different food materials. 
In all cases where the composition was not fairly well known 
from the previous analyses, specimens of the food materials 


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