DIETARY STUDIES OF A WALKING TRIP. 159 
the foods by similar cheaper materials. Thus, the money ex- 
pended for the canned chicken and fried bacon would have 
bought much larger quantities of the deviled ham or canned 
tongue. The cheese and peanut butter were economical foods 
under the circumstances and might have been used more largely. 
The most expensive materials purchased were the beverages. 
The malted milk tablets in particular yielded a very small 
amount of nutrients in proportion to their cost, and it is highly 
probable that a package of cereal coffee or some similar article 
could have been substituted to good advantage. The large 
expenditure for the beef extract, the birch and root beer, and 
to a lesser degree, of the chocolate, must be justified because 
of considerations other than nutritive value. The expendi- 
tures for the more expensive meats and crackers are likewise © 
chiefly warranted because of the obvious desirability of secur- 
ing variety in the diet and of providing food which was relished 
by the subjects. The amount expended, $3.08 per man for 
the entire week, is no larger than would be expected under the 
conditions. 
Adequacy of the diet.—The true criterion of the value of a 
diet is manifestly not its cost but its adequacy for the body 
needs. Reference has already been made to the marked dis- 
parity in the food consumption of the two subjects. This is 
in part accounted for by the fact tat ell | Was aaa 
eight inches taller and 50 pounds heavier than his companion. 
That this is not a complete explanation, however, is shown by 
- Table 24 which follows. In this table are summarized the total 
daily quantities of available protein and energy obtained by each 
subject and the amounts thus furnished per kilo of their initial 
body weights. For purposes of further comparison, similar 
data from other studies and the commonly accepted dietary 
standards for men of sedentary occupation and of light to mod- 
erate muscular work are also included. 
Per kilo of body weight, the daily available protein obtained 
by C. H. C. was 1.1 grams and? that) Dy divi laie. 110. rank 
while the available energy was respectively 40 and 33 calories. 
he reason for this difference is not entirely clear, as the con- 
ditions were in most respects the same for both subjects. The 
weighing of the food and recording of data, however, fell 
