
STUDIES OF DIETARIKES. 1A | 
Detatls of individual dietaries.—In the introductory statement 
for each dietary the number of meals for one man equivalent 
to those actually eaten are computed by use of the figures for 
relative amounts of potential energy in nutrients as above 
explained. In dietary No. 23, for instance, the man had 42 
meals during the whole period of two weeks. The three 
women had together 105 meals. Assuming that a woman eats 
0.8 as much as a man, these 105 meals of women would be 
equivalent to 84 meals for a man. In like manner thes42 
meals for the child are estimated as equivalent to 17 meals for 
aman. ‘he sum, 143 meals fora man, would be equivalent to 
three meals per day for 48 days. 
The first table for each dietary shows the actual weights and 
costs of the different food materials for the whole period of the 
study in each case. 
The second table in each dietary shows the weights of the 
food materials, the weights of the nutritive ingredients, and 
the costs, as calculated for one man for ten days. It shows 
also the percentages which the different kinds of food and the 
nutrients contained in it make of the total food and the total 
nutrients. 
For the sake of simplicity and convenience, the computed 
quantities for one man for ten days are given, instead of the 
actual quantities consumed, or the quantities for one man for 
-one day. If the quantities were stated as actually consumed in 
the period of each dietary, it would not be easy to compare the 
quantities in different dietaries. By putting the quantities for 
all of the dietaries on one basis, however, the relative amounts 
of the different kinds of food materials, as meats, milk, bread 
and the like in the different dietaries are readily compared. If 
the quantities were given per man per day, some would be too 
small for printing without the use of an inconvenient number 
of decimal places. ‘To learn the amounts per man per day it is 
necessary only to remove the decimal point one place to the left. 
The third table in each dietary gives the nutrients and energ 
in the total food purchased during the actual period of the expe- 
riment, the proportions in the table and kitchen wastes, and 
those in the food actually eaten. 
In estimating the fuel values of the nutritive ingredients, 
the protein and carbohydrates are assumed to contain 4.1 and 
