
DIETARY STUDIES OF A WALKING TRIP. LAE 
computed for each of these classes, by means of factors—the 
so-called coefficients of availability. These have been derived 
from the results of actual digestion experiments,* and are 
given in Table 21 below. The figures show what percentages 
of the total protein are available for body use. 
TABUR21) 
Coeffictents of availability of protein of different classes of 
food materials. 






CLASS OF FOoopD. Protein. 
% 
Meats,’ = - - - - - - - - - - - 97 
Fish, - - 2 u = 2 a a é é 97 
AES: Sea SE Sa. eC a a eee ee = 97 
Dairy products, : : : 2 : 2 4 : 3 E 97 
Bread, crackers, etc., : : 2 5 : . : 85 
Pastry, CfC,)— - ‘ 5 : ’ 2 : : i , s 85 
sugars, etc,, ~~ ‘ . : fe E D e y ae 
Praits,(-..- t 2 “ . Ss i : ‘ : a 85 
Nuts, - = : : : - ze 2 : : = 80 
Beverages, - 2 : = E E é P : 97 

Weights of the subjects,—The weights of both subjects were 
taken on ordinary platform scales weighing to pounds and 
ounces, at 5 P. M. of the afternoon preceding the trip and 
at the same hour of the day of the return. During the trip 
the only opportunity afforded was met with on the fifth day 
when the weights were secured at 11 A.M. ‘The figures thus 
obtained are given in the sections dealing with the separate 
studies. 
Number and scope of the studtes.—Two studies were completed, 
one with each subject. Each began with supper of the first 
day and ended with dinner of the eighth day. The total num- 
ber of regular meals was twenty-one, corresponding to seven 
full days. In addition, considerable quantities of food were 
consumed from time to time between meals. 
In the sections following, the data for each study are pre- 
sented in detail. The menu showing the kind and amount of 
food consumed at each meal is first given. It will be noted 
that in addition to the three regular meals other items frequently 

* Storrs Experimeut Station Report 1899, p. 73. 
