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STUDIES OF DIETARIES, 175 
‘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 
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 actual meals taken was equiva- 
lent, was estimated upon the basis of the potential energy, as has 
‘been done in previous investigations here.* These energy equiv- 
alents, 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 publication. 
Jdistimated Relative Quantities of Potential Energy in Nutrients Required by 
Persons of Different Classes. 
Man at moderate work, - - « : . 4 IO 
Woman at moderate work, - - = ; = - i“ 8 
Child, 15 months to 6 years old, - bs ~ - = & 7 
Child, 6 months to 2 years old, - - - - - - 5 
Child, under 2 years old, - - - - - - - 24 
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. Inall cases where 
the composition was not fairly well known from previous analyses, 
‘specimens of the food materials actually used in the dietary, or 
‘specimens as nearly identical as possible, were analyzed. ‘The 
cases in which special analyses were made in connection with 
these dietaries are indicated in the table by placing the letter a 
after the name of the material. The weights of the water-free 

* See especially 17th Annual Report of the Massachusetts Bureau of Statistics of Labor, 
DP. 239-329. 
