■ ' ' Bulletin No. 75. U. S. DEPARTMENT OF AGRICULTURE, w^ %# OFFICE OF EXPERIMENT STATIONS, |— ^ . A. C. TRUE, Director. DIETARY STUDIES UNIVERSITY BOAT CREWS W. O. ATWATEE and A. P. BRYANT. WASHINGTON: GOVERNMENT PRINTING OFFICE, 1900. Class. Book. TX 5H i Bulletin No. 75. 319 U. S. DEPARTMENT OF ACiRlCUL TURE, I OFFICE OF EXPERIMENT STATIONS, A. C. TRUE, Director. r"^^ DIETARY STUDIES miYERSITY BOAT CREWS. W. O. ATWATElt AND A. P. BRYAi^T. WASHINGTON: G O V E K N M E N T PRINTING; O Ji'F.LC E , 19 00, • i' 1 -' * w t'h O ,ETTliR i)V TRANSMriTAL U. S. Detaktiviknt of Acjrk^ultuke, Office of P^xpekiment Stations, W(/s/i;/i(/fo)>, I), r., I)nt parts of the material were selected and preparcnl for analysis in the usual manner. Portions of both milk and cream, all of the same weight, were taken each day as subsamples for the preparation of composite samples for analysis. In fact, all samples of the same kind of cooked foods were united at the end of the experiment into one composite sample. Thus roast-beef loin was served several times and sampled at each serving. Only one analysis, however, was made, as the several subsamples were united into one composite sample. The samples which were taken in connection with dietary studies Nos. 227 and 228 were partially dried in the laboratory of Dr. Fitz, at the Lawrence Scientific School, Cambridge, Mass. The analyses were completed later at Middletown, Conn, The samples taken in connection with the other studies were placed in glass jars and pre- served with formalin until they could be sent to the chemical labora- tory of Wesleyan University, at Middletown, Conn., where the}' were analyzed. The methods of analysis were those of the Association of Ofiicial Agricultural Chemists,^ with such minor modifications as experience in the analysis of food materials in this laboratory has shown to be desirable. DESCRIPTION OF SAMPLES OF COOKED FOODS ANALYZED. A description of the cooked foods analyzed in connection with the dietary studies of the boat crews follows: SAMPLES TAKEN IN f^ONNECTION WITH DIETARY STUDIES Nos. 227 AND 22S. No. 2855. Oatmeal boiled. — The oatmeal from which this was prepared was ordinary rolled oats, and the proportion of water to oatmeal was such as is ordinarily used. No. 2866. Lamb chop^, broiled. — Tliis sample represents only the leaner meat, such as was actually eaten by the men. The chops, as purchased, were trimmed quite closely before broiling, the larger portion of the clear fat, but not the bone, being removed. The bone was served with the chops at the table, and the material dis- carded (refuse and waste-) consisted practically of l)one with a little lean meat attached. In this, as in all other cases where meats were sampled in connection with these dietaries, the sample represents as nearly as possible the actual i-ondition of the meat as eaten. 'IT. S. Dept. Agr., Di^dsion of Chemistry Bui. 46, revised edition. '^The term "waste" as used in this article refers in general to edible material not eaten, while "refuse" is applied to the inedible portion. Thus bone is considered as refuse, while the meat adhering })ut not eaten is waste. U) No. 2867. MtUlon chop^t, hroiled. — As in No. 2866 thin represents the leaner portion of mutton chops without the bone. No. 2868. Com cakes. — These were baked in nuifliu tins and might he called " corn muffins." Their appearance was very much like the so-called "johnnycake." No. 2869. Toast, drij. — Bread toasted until extremely dry and brittle. The l)read was all homemade. No. 2870. Roast beef, loin. — This was served sliced and with nearly all the fat removed. The sample represents the lean part of the meat as actually eaten. No. 2871. Potatoes, creamed. — The potatoes were cooked with milk, a little flour, salt, etc. No. 2872. Beefsteak, hroiled tenderloin. — This sample represents the portion actually eaten. No. 2873. Chicken and- tomato soup. — The soups were made from soup stock pre- pared in the house where these dietary studies were carried on. The stock was fiavorecl in several ways to produce different soups. As regards composition this sam- ple may be fairly assumed to represent several other soups consumed in this dietary. No. 2874. Rice, boiled. — To the cooked rice a little cream and sugar were added. No. 2875. Roast turkey, witJi dressing. — The sample represents several ])ortions of meat from different parts of the turkey with such an amount of dressing as would ordinarily be served on the table. It was considered impracticable to separate the dressing and the meat. The sample therefore represents the average composition of the edible portion of turkey including the dressing. No. 2876. Siveet potato, masJied and se((soned. — The potato was mashed and butter and some sugar added. No. 2877. Potatoes, mn.'ilied and xe.aMmed. — Irish potatoes were mashed and milk and butter were added. No. 2878. Apple tapioca p>iddi)ig. — This ajtpeared to be the usual jyroduct of domes- tier cookery. No. 2879. Roast lamb, leg. — This sample represents the lean portion actually eaten. No. 2880. Indian-meal pudding. — This was made of Indian meal, eggs, etc. No. 2881. Spanish ma^-kerel, hroiled. — The fish was spread open and l)roiled quickly over a hot fire. Nos. 2882-2885. Waste.^ — These samples represent waste from the table which was so intermingled that it was impossible to separate the different food materials. As a rule the different food materials in the waste which came from the table were sep- arated and the weights deducted from the original weights served. SAMPLES TAKEN IN CONNECTION WITH DIETARY STUDY No. 229. No. 2886. Roast beef, rib. — This sample represents the lean portion actually eaten. No. 2887. Lamb chops, broiled. — These were trimmed nearly free of fat before broil- ing, and the sample represents the meat actually eaten. No. 2888. Sirloin .steak, baked. — This was beef loin cut in pieces about 3 inches thick and baked for a short time in a hot oven. No. 2889. Chicken fricassee. — This included the gravy which was thickened with flour. No. 2890. Potatoes, mashed and seasoned, with the addition of milk and butter. No. 2891. Hominy, boiled. — Ordinary crushed hominy (maize) cooked in water. No. 2892. Soup. — This sample was composed of different soups served during the time of the dietary study. No. 2893. Oatmeal water. — Consisting of water in which oatmeal had been stirred up and the heavier particles allowed to settle. ^ See footnote, page 9. 11 SAMPLES TAKEN IN CONNECTION WITH DIRTAKY STI'DY No. 230. No. 2894. RnaM heef. — As served. In this and tlie following studies the meats were not trimmed closely. It was therefore thought best to sample the meat as served and also to sample the waste which was returned from the table. The total weight of meat served and of waste returned from the table, together with their per- centage I'omposition, furnish data for the calculation of the percentage composition of the meat actually eaten. The figures given in Tal)le 1 include these latter values. No. 2895. Roast beef, iraste. — This sample represents the waste in No. 2894. Nos. 2896, 2897. Beefsteak, broiled.— This was rather lean steak. No. 2896 repre- sents the meat itself. No. 2897 the waste. Nos. 2898, 2899. Lamb chops, broiled. — No. 2898 represents the meat served and No. 2899 the waste. Nos. 2900-2902. Capon, irilJi stuffing. — The sample No. 2900 taken represents three portions as served — the wing, with a portion of dressing; leg, with portion of dress- ing, and the breast, with dressing. The sample represents the edible portion only. No. 2901 represents the waste and 2902 the stuffing. No. 2903. Butter. — This was of good quality. No. 2904. Omelet. — Prepared with eggs, butter, and a little milk. No. 2905. Onions, boiled. — These were seasoned and butter added. No. 2906. Pudding.— This sample represents a composite of several different kinds of pudding which were served during the study. No. 2907. Asparagus. — Cooked, and butter added. No. 2908. Spinach. — Cooked, and prepared with l)utter. No. 2909. Potatoes, mashed and seasoned. — With milk and butter added. No. 2910. Toast, dry, from, wlieat bread. — The bread was not toasted as much as in dietary study No. 229. This will be seen by the larger proportion of water contained in this sample. No. 2911. Turtle soup. — A thick soup. No. 2912. Ice cream. — Only the fat was determined in this sample. No. 2913. Hominy, boiled. — This was cooked in the ordinary way. No. 2914. Oatmeal, boiled. — This was cooked in the ordinary way. No. 2915. Potatoes, creamed. — Cooked with a little milk, flour, etc. No. 2916. Beet greens, boiled. — With a little butter added. No. 2917. Thin souj}. — This sample represents a composite of different thin soups served during the study. SAMPLES TAKEN IN CONNECTION WITH DIETARY STUDIES Nos. 231, 232, AND 233. No. 2918. Potatoes, mashed and seasoned. — Prepared with milk and butter. No. 2919. Rice, boiled, plain. — Rice cooked in water. No. 2920. Oatmeal, boiled. — Cooked in water in the usual way. No. 2921. Green j)eas, boiled. — The fresh i)eas were cooked in water. No. 2922. Rice custard. — This was made with rice, eggs, milk, and sugar. No. 2923. Macaroni, boiled. — Prepared in the usual manner, but without cheese. No. 2924. ToaM, dry. — The toast was not as dry as in dietary studies Nos. 227 and 228, in which it was so crisp as to crumble at the first touch. No. 2925. Soup. — A composite sample representing several kinds of soup served dur- ing the study. No. 2926. Bluefish, broiled. — This was cooked in the ordinary %'ay. Nos. 2927, 2928. Turkey, rousted. — No. 2927 represents the meat actually served and No. 2928 the portion returned from the table as waste. No. 2929. Stra.wberries, stewed. — Some sugar was added to the fruit. No. 29.30. Strau-herry jelly. — A conmiercial product. 12 Nos. 2931, 2932. Roasi, Iamb leg. — No. 2931 represents the meat actually served and No. 2932 the waste returned from the table. The percentage composition of the food eaten was calculated as explained in the description of Nos. 2894 and 2895. No. 2933. Crexnu. — Fat only was determined. No. 2934. MUk.—Yai only was determined. In this sample and No. 2933 the propor- tions of protein and carbohydrates were assumed to be the same as in ordinary cream and milk. No. 2935. Waste from lamh chopa. — This consisted of bone, fat, and a little lean. Nos. 2936, 2937. Beef fillet. -^These two samples represent the edible portion of the beef. No. 2936 being a sample of the meat served and No. 2937 a sample gf the waste returned from the table. Nos. 2938, 2939. Porterhowe .s/^aA'.— No. 2938 represents the portion served, and No. 2939 that rejected. Nos. 2940, 2941. Roa.tt, mutton leg. — No. 2940 represents the portion served and No. 2941 the portion returned from the table as waste. Nos. 2942, 2943. Sirloin .steak, broiled. — No. 2942 represents portions served and No. 2943 the portion returned from the table as waste. No. 2944. Ste.vjed prunes. — Dried prunes stewed in water, with the addition of some sugar. No. 2945. Stewed figf<. — The dried fruit was stewed with water and some sugar. No. 2946. Orange marmalade. — This was one of the well-known brands put up in cnx'kery jars. It contained pulp and peel. No. 2947. Chicken sandcich. — This sample represents sandwiches made in the ordinary manner, with a small amount of chicken between thin slices of bread. No. 2948. Egg sandwiclt. — Chopped hard-boiled egg between tliin slices of bread. PERCENTAGE COMPOSITION OF FOODS ANALYZED. Table 1 shows the percentage composition of all samples of foods analyzed in connection with the studies reported below. The per- centage composition is computed on the basis of edil)le material (freed from refuse) as served. No account was taken of the amount of refuse, as it was not found possible to obtain samples w^hich would accurately represent the average refuse in the ditferent foods, espe- cially meats. The figures in the column at the left hand, ''Reference number," refer to corresponding figures in parentheses in the tables beyond, giving the detailed results of the dietary studies. Their significance is more fully explained on page 21. Table 1. — Percentage composition of foods analyzed vt. connection vnth dietary studies of university boat crews. Refer- ence No. Food. Sampled in connection with dielary studies No^227 and 228. Beef, roast loin Beef, broiled tenderloin 3 ! Mutton, broiled lamb chops 4 ' Mutton (lamb) , roast leg 6 , Mutton, broiled chops 6 Spanish maokert'l, broiled 7 Poultry, roast turkc'V with stuffing.. 8 Soup, chicken and tomato 9 Milk Labora- tory No. 2870 2872 2866 2879 2867 2881 2875 2873 Per ct. 69.5 64.6 43.4 67.1 50.1 68.9 65.0 84.3 Protein Nx6.25. Per ct. 20.7 23.0 21.1 19.7 19.2 23.7 17.0 10.5 3.3 Per ct. 19.6 11.8 34.7 12.7 29.6 6.5 10.9 .8 5.8 Carbo- hydrates, A.sh. Perct. Per ct. 1.0 1.3 1.1 .8 1.1 1.4 b.b 2.4 5.0 1.6 2.0 13 Tahle J . — J'frniiliii/r itnpoailioii (if fiiodx led in cunnection. tvilli dietary ntudy Ao. 232 — Continued. Beef, broiled, waste Beef, broiled, oaten Lamb, liroilcd cliops Lamli, l)r()ik' in frying 1 ixnnid of potatoes. COMPOSITION OF FOOD MATERIALS ASSUMED FROM AVERAGES OF ANALYSES OF SIMILAR MATERIALS. A.s was stated above, onh^ those food materials were analyzed which furnished a large proportion of the daily nutrients or were in some prepared form, the composition of which could not be estimated from tables of averages. The composition of a number of cooked foods was calculated from the composition of the ingredients used in pre- paring them. In addition to the articles included under these two groups there were a number of foods whose composition was estimated from a table of averages. It is believed that this is sufficiently accurate because either the composition of these articles has not been found to vary greatly in different investigations or the amount used was small and hence any error in the assumed composition would not materially affect the results of the dietary studies. The composition assumed for the articles thus referred to is shown in Table 3. The values represent the commonly accepted averages and are essentially the same as those given in a recent publication of this Office^ showing the average composition of American food materials. ^ U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 17 Table 3. — AsiminnI perctidfujc ronipositloii of foods used in eef and lamb, fricasseed chicken, roast turkey, and broiled lish, made up the meats. Eggs were used plentifully either raw, poached, or ])oiled in the shell. Large amounts of milk and cream were also consumed. Oatmeal, hominy, and shredded wheat were eaten largely, and corn cakes were occasionally served. Bread Avas almost always taken in the form of dry toast. Potatoes were served twice a day. These were sometimes baked, sometimes boiled and mashed with a little milk and butter added, and at other times '■'creamed.'" Boiled rice, prepared with a little cream and sugar, was served instead of potatoes at some meals. Beets, parsnips, green peas, and tomatoes were used to furnish a variety of vegetables. Macaroni was occasionally served. For dessert, apple tapioca pudding, custard pudding, or other pudding containing a large proportion of milk and eggs was used. The members of the crew were allowed beer once a day. Milk was obtained from one of the large creameries supplying that vicinity and was of unusual quality, containing 5.8 per cent of butter fat. A very thick, heavy cream was also purchased, which was diluted about one-half with milk. The mixture, or thin cream, contained about 1() per cent of butter fat. The beef used during the studies was entirely from the loin. The roasts were sometimes from the iillet, sometimes the ordinary loin roast with bone. The meat was sliced, freed from practically all of the clear fat, and sent to the table in a large platter, from which the individual men were served. The beef was cooked rare, though not unusually so; some of the other club tables in the same house had nmch rarer meat. The beefsteak was freed from bone and from nearly all the visible fat before being served. Lamb chops were served with the bone. Lamb and mutton roasts, which were all from the leg, were also clear meat, trimmed so as to be practically free from visible fat. The turkey used was shipped from a distance and had been kept in cold storage. It was baked with force 19 meat, i. e., "stuffing" or ""dressing," although but little of this latter was served to the crew. Chicken was always fricasseed and served free from all bones, with the exception of those of the leg and wing. Broiled tish, usually l)luelish or Spanish mackerel, was very com- monly served for breakfast, as were also eggs, either i-aw or poached. No pastry was allowed, and the puddings were, as al)ove stated, com- posed largely of eggs and milk. A small amount of coffee jelly was served, and at one meal during the study ice cream. No fresh fruit was served, with the exception of oranges for breakfast. Stewed prunes, rhubarb, or apples were also eaten, prunes most abundantly. No beverages were allowed other than water, milk, and beer. Break- fast was served at 8, lunch at 1, and dinner at <> o'clock, although one or the other of the crews was usually late to dinner. About half an hour before meals the chemists who were conducting the dietary studies were on hand to weigh the food materials which were sent to the table before the meal began. These were oranges, raw eggs, sugar, butter, milk, and cream, and occasionally cold roast beef. The dishes in which food wa.s to be placed were weighed empty and after the food had been put in them, ))oth weights l)eing recorded. In case any dish came back empty during or after meals it was not weighed again, hut the difference between the original weight of the dish and the weight of the dish and contents was taken as the measure of the amount of that particular food eaten. If some of the food still remained upon the dish, the final weight of dish and remaining food was ascertained, and the difference between this and the weight of the dish and food when served was taken as the weight of the food eaten. At times there would be two or more dishes of the same kind of cooked food served. In each case the total weight was recorded. More or less ])utter was used in the kitchen in the preparation of the food. As a rule, it was impossible to determine the exact amount. The butter poured over the steaks, chops, and fish appeared to be largely untouched, coming back in the platter at the end of the meal. Of course some of this butter uuist have been eaten; it hardly seems probable, however, that any appreciable error could be introduced in the study by assuming that none was consumed. Desserts were served in individual dishes. At times the whole nuni]»er of saucers was weighed at once empty, and then weighed indi- vidually after the dessert was added. At other times the dish holding the dessert was weighed before and after the meal, the difference showing the amount consumed. Not infre(iuently lack of time pre- vented the weighing of more than four or ffve of the dishes after the dessert had been added, and the assumption was made that the. remainder contained the same proportional amount. It was found, as a matter of fact, that the amount of puddings, sauces, etc., served per person was remarkably uniform, the variation being, as a rule, less than could be measured upon the scales used. 20 Waste. — The amount of kite-hen waste which came from the food served to the crew^s could not be separated from that coming- from the food served to the other persons boarding in the house. Furthermore, the food which left the tables upon the platters and other original dishes in which it was served, although never sent to the training tables again, was not wasted, but was eaten by the servants. No food was served twice at the training table. Any food which had been once sent in and was not afterwards consumed by the servants was prac- tically wasted. The amount of this waste had no bearing upon the determinations of the amount and composition of the food actually eaten. Aside from the kitchen waste and the food returned from the table in the original dishes uneaten, there was a certain amount of table waste from the individual plates. This was, as far as possible, separated into the diti'erent kinds of materials and the amounts of these determined and deducted from the amounts originally served. At times the table waste was of such nature that it could not ])e sepa- rated into its constituent food materials. In sm-h cases the mixture was dried and analyzed. The tiuantity of such waste was small, amounting to about (JO grams of protein, 100 grams of fat, and 225 grams of carbohydrates during the entire study of the ''varsity" crew, and 13 grams of protein, 30 grams of fat, and 50 grams of carbo- hydrates during the study of the freshman crew\ These amounts were so small when calculated per man per day that they were not taken into account. The figures in the following tables therefore give the amounts of the different food materials and nutrients actually consumed. Statistics of the cr etc. — The ""varsity" crew whose dietary was here studied included the 8 regular men, 4 substitutes, and the coach, although all the members were not present at each meal. Immedi- ately preceding the beginning of this study the ""varsity" crew and substitutes had been selected, and all those who had ])een training up to this time in the hope of obtaining positions on the crew, but were not successful, had left the tables. Some members of the crew did not board regularly at the quarters where the studies were carried on. A number of the men went to their homes Saturday evening, remain- ing until Monday morning, during which time they are believed to have maintained strict training. In Table 4 the ages of the different members of the crew and their weights before and after rowing are shown. The weights were taken immediately before the men entered their shell for practice on the river and immediately after they left the shell, upon their return to the boathouse. The loss of weight during the period of exercise is due principally to water of perspiration and the water and carbon dioxid excreted in the breath.^ 1 See description of daily exercise on p. 37. 21 The positions shown in the table are those occupied by the different men at the time of the race. Table 4. — Weights of membcr.'i of crew, vuthout clothing, before and after rowing {dietary study No. ^27) . ' Age^ May 23. May 24. May 25. May 26. Position. Before rowing. After rowing. Before rowing. After rowing. Before rowing. After rowing. Before rowing. After rowing. 9 Yrs. 20 21 20 19 22 19 26 Pounds. 155 163 165 160i 173i 1611 147 171 Pounds. Pounds. 158 1621 166 161 174 160 1471 171 Pounds. 1541 1601 163J 1581 172 157 1451 168 Potinds. 1561 1621 165 161 174 159 148 171 Pounds. 154J 1611 163 1591 172 1561 1451 1681 Pounds. 1551 1631 1641 1611 1731 1601 149 170 Pounds. 1545 3 161i 4 162f 159J 5 6 170 1571 Strolie 146^ Substitute 168 162 1621 160 1621 1601 1621 160 Average loss 2,1 2 21 Remarks. — On May 23 weight not taken after rowing. May 24, medium work. May 25, hard work, 8 minutes of very liard work. May 20, light work. Table 5 shows the amounts of different food materials consumed at each meal of the dietary study, the numl^er of men present, and the nutrients consumed per person at each meal. Following- the weight of each food material as given at the left of the table is a number in parentheses. This refers to a corresponding- number in the left-hand columns of Tables 1, 2. and 3, showing the percentage composition of the food materials as determined, calculated, or assumed. It wtis found necessaiy to calculate the nutrients consumed per man per meal in order to obtain the nutrients per man per day, owing to the fact that the total nutrients consumed and the numl)er of persons served at the different meals varied consideral)ly. The sum of the nutrients per person per meal for the whole num])er of meals in a given day shows the total nutrients per man per day. It is, perhaps, well to call attention to the fact that the customary classitication of food materials into animal and vegetable foods is diffi- cult where cooked products, instead of raw materials, are used. Many prepared dishes contain ])oth animal and vegetable materials, and it is difficult to classify them under either head. Thus in the following tables ice cream, where it occurs, has been classed with cereals and sugars, although largely composed of animal food materials. l)ecause, being a dessert, it naturally groups itself with other desserts, such as puddings, preserves, etc. Likewise, when mashed potatoes are sea- soned with milk and butter, a combination of animal and vegetable foods is formed which is classed with the vegetable foods, because largely composed of potatoes. It is thus apparent that the propor- tions of nutrients of animal and vegetable origin as here estimated are not exactly accurate. Furthermore, some materials, like ale and beer, were put in a group V)y themselves. 22 T\BLE 5.— Trc(>/i/.s of fooch and nutrients consumed in dietari/ xludi/ of a nnirersitu boat cretv {No. 227) . Date. 1898. May 23 Kinds and total amounts of food consumed. First meal, 6 men. ANIMAL FOOD. Nutrients and fuel value per man. n 4 • T?„. Carbo- Fuel Protein. Fat. hydrates, value. Mutton chops, cooked, 340 gms. (5}; eggs, 22.5 gms. (99); butter, 30 gms. (101); milk, 455 gms. (9); cream, 1,845 gms. (10) . Total animal food I VEGETABLE FOOD. Dry toasted bread, 85 gms. (14) ; shredded wheat biscuit, 370 gms. (106); hominy, cooked, 225 gms. (52); sugar, 115 gms. (107); potatoes, baked, 225 gms. (113); oranges, 910 gms. (120). Total vege- table food 23 Total food fyenond meal, 12 men. ANIMAL FOOD. Beef, sliced cold roast, 9;i5 gms. (1) ; short steak, broiled, 1,590 gms. (2); butter, 140 gms. (101); milk, 4.55 gms. (9); cream, 255 gms. (10). Total animal food • VKGETABLE FOOD. Drv toasted bread. 310 gms. (14); rice, boiled, 1,420 gms. (12); corn bread, 455 gms. (13); sugar, 30 gms. (107); peas, cnnned. litiuor drained off, 1,135 gms. (112); prune sauce, 1.500 gms. (41); rhubarb sauce, 70 gms. (41) . Total vegetable food , . Beer, 4.3 per cent alcohol, 395 gms. (126) Total food TItird medl. 10 men. ANIMAL FOOD. Beef, roast fillet of loin, 1,445 gms.(l): chicken-to- mato soup, 1.S70 gms. (8): butter, 170 gms. (101); milk, .565 gms. (9); cream, 200 gms. (10). Total animal food VEGETABLE FOOD. Dry toasted bread, 340 gms. (14); tapioca pudding, 1,220 gms. (18) ; sugar, 30 gms. (107) ; potatoes, plain mashed, 680 gms. (113) ; beets, sliced, 510 gms. (91); parsnips, 225 gms. (92). Total vege- table fooil Beer, 3.175 gms. (126) Total food. Total animal food for day... Total vegt table food for day Total beverages for day Total nutrients for day First meal, 10 men. ANIMAL FOOD. Bluefish, baked, 525 gms. (26); eggs, scrambled, 1,2.50 gms. (60) ; butter, 45 gms. (101) ; milk, 1,560 gms. (9) ; cream, 3,120 gms. (10) . Total animal food VEGETABLE FOOD. Drv toasted bread, 370 gms. (14) ; shredded wheat biscuit, 6.50 gms. (106); sugar. 480 gms. (107); potatoes, creamed, 6.50 gms. (15) ; strawberries, 1,700 gms. (121) . Total vegetable food Total food. 37 65 126 36 1 163 60 Grams 178 10 188 93 107 125 Calori(s. 924 493 128 4 29 319 41 389 650 16 405 156 1,281 2,290 1,548 172 4.010 1,089 727 1,816 23 Table 5. — Weights of foods a)ui nutrients consiiiued iti dietuni studij of tal be\'erages for day Total nutrients for day 57 1 2, 300 172 168 221 542 4.!I(J2 2h First meal, 11 men. ANIMAL FOOD. Broiled Spani.sh mackerel, 385 gms. (6) ; boiled eggs, 795 gms. (99) ; butter, 100 gms. (101) : milk, 880 gms. (9); cream, 1,045 gms. (10). Total ani- mal food ... 24 13 46 •> 11 131 571 VEGETABLE FOOD. Dry toasted bread, 310 gms. (14) ; shredded wheat biscuit, 510 gms. (106) ; boiled hominy. 905 gms. (66); sugar, 395 gms. (107); mashed potatoes, sea- soned, 795 gms. (16); oranges, 1,590 gms. (120). Total vegetable food 609 Total food 37 48 142 i 1,1, SO Secoud. meal, l,i me)i. ANIMAL FOOD. Roast leg of lamb, 1,.590 gms. (4) ; butter, 200 gms. (101); cream, 480 gms. (10). Total animal food.. VEGETABLE FOOD. Dry toasted bread, 225 gms. (14) ; graham muffins, .510 gms. (103); boiled rice, 1,530 gms. (12); sugar, 30 gms. (107); asparagus, 1,335 gms. (70); prune sauce, 765 gms. (41); applesauce, 1,785 gms. (117). 25 25 11 35 6 2 132 3 436 642 12 Total food 1 36 41 137 ],0S0 24 Table 5. — Wfightx of foofh and nutrients consumed in dletari/ study of a nniverslty boat crew {No. ;?^7)— Continued. Kinds and total amounts 37 16 74 4 17 160 910 759 53 78 177 1,669 Seco7id meal, 12 men. ANIMAL FOOD. Broiled loin of beef, 1,930 gms. (2) ; cold roast beef, 480 gms. (1); butter. .55 gms. (101); milk, 480 gms. (9) ; cream, 340 gms. (10) . Total animal food VEGETABLE FOOD. Dry toasted bread, 680 gms. (14) ; boiled rice, 1,930 gms. (12); sugar, 55 gms. (107); lettuce, 795 gms. (Ill); prunes, 1,050 gms. (41); marmalade, 85 26 48 12 37 3 3 112 4 563 636 16 Total food 60 1 40 1 119 1,105 Third meal, 12 men. ANIMAL FOOD. Roast lamb, 1,.560 gms. (4) ; lamb broth soup, 3,405 gms. (62); butter, 140 gms. (101); milk, 1,105 gms. (9); cream, 255 gms. (10). Total animal 26 34 16 1 35 7 7 136 30 494 VEGETABLE FOOD. Dry toasted bread, 625 gms. (14) ; bread pudding, 860 gms. (86) ; boiled potatoes, 1,335 gms. (113) ; string beans, 1,165 gms. (110); apple sauce, 1,675 688 127 Total food 61 42 173 1,309 119 1 146 44 14 27 408 34 1,957 1,983 1 143 164 160 469 4,083 25 Table 5. — Weights^ of foods and vntrlcnts consvmed in dietari/ stHdij of a iDiiirrsiti/ hoot crew {No. 2-27) — Continued. Kinds and total amounts of food consumed. Nutrients an fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1S9S. May 27 First meal, 1'2 men. ANIMAL FOOD. Broiled Spanish mackerel, 310 gm.s. (6); poached eggs, 1,2.50 gms. (99); butter. 65 gms. (101): milk, 1,590 gms. (9); cream, 2,7,50 gms. (10). Total Grams. 30 15 Grams. 61 Grams. 17 144 Calories. 760 VEGETABLE FOOD. Dry toasted bread, 455 gms. (14) ; oatmeal, 170 gms. (11); hominy, 995 gms. (66); shredded wheat biscuit, 6S0 gms. (106); sugar, 310 gms. (107); baked potatoes, 540 gms. (113) ; oranges, 850 gms. (120); orange marmalade, 2.55 gms. (42). Total 671 Total food 45 63 161 1,431 Second iiirnl. IS men. ANIMAL FOOD. Cold lamb, 310 gms. (4); fricasseed chicken, 3,230 gms. (48); milk, 1,505 gms. (9); cream, 425 gms. (10). Total animal food 27 53 15 44 7 13 99 680 VEGETABLE FOOD. Dry toasted bread. ;59r> gms. (14); rye muffins, .555 gms. (104); baked custiird, 995 gms. (S5); sugar, 55 gms. (107); mashed potatoes, seasoned, 1,870 gms. (16) ; lettuce, 55 gms. (Ill) ; prune sauce, 340 gms. (41) . Total vegetable food 533 Total food 68 51 112 1,213 Third meal. 13 mrn. ANIMAL FOOD. Roast fillet of beef loin, 1,190 gms. (1); broiled bluefish, 6.50 gms. (26); btitter, 170 gms. (101); milk, 1,690 gms. (9) ; cream, 200 gms. (10) . Total 27 37 20 1 41 n 7 133 562 VEGETABLE FOOD. Dry toasted bread, 625 gms. (14) ; boiled rice, 340 gms. (12); rice custard, 1.700 gms. (33); broiled and baked maciironi, 1,900 gms. (34); sugar, 30 gms. (107); boiled ]iotatoes, 1,445 gms. (113) ; beets, 765 gms. (91) . Total vegetalde food 730 Beer, 3,175 gms. (126) 28 119 Total food 68 52 168 ! 1,411 Total animal food for day 120 50 1 146 20 37 : 2,002 Total vegetable food for day 376 1, 934 28 119 Total nutrieuts for day 171 166 441 4,056 Fir.''t meal. 12 men. ANIMAL FOOD. Bluefish, 565 gms. (26); boiled eggs, 115 gms. (99); egg omelet, 810 gms. (60); butter, 115 gms. (101); milk, 1,105 gm,s. (9) ; cream, 2,920 gms. (10) . Total animal food 28 32 13 68 3 16 120 829 VEGETABLE FOOD. Dry toasted bread, 240 gms. (14) ; shredded-wheat biscuit, 626 gms. (106); oatmeal, 285 gms. (11); hominy, 6.50 gms. (66); .sugar, 370 gms. (107); creamed potatoes. 765 gms. (1.5); oranges, 1,205 gms. (120) . Total vegetable food 573 Total food 45 71 136 1,402 26 Table 5. — Wfiifjhia of foods and nutrients consumed in dietary study of a univernty boat crew {No. ^27) — Continued. Kinds and total amounts of foods consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1898. May 28 Second menl, 1/, men. ANIMAI- FOOD. Broiled chicken, 2,100 gms. (76) : butter, 2.55 gms. (101): milk, 1,615 gms. (9); cream, 140 gms. (10). Total animal food Ormn-s. 47 13 1 Grams. 27 2 Grams. 6 145 29 Calories. 468 • VEGET.\BLE FOOD. Dry toasted bread, 425 gms. (14) ; rye muffins, 480 gms. (104) ; boiled rice, 2,635 gms. (12) : sugar, 55 gms. (107); fresh tomatoes, 1,0.50 gms. (116); prune sauce, 1,420 gms. (41) ; orange marmalade, 455 gm.s. (42) . Total vegetable food 666 Beer, 3,575 gms. ( 126) 127 Total food 61 29 180 1 ''61 Third meal, 10 men. ANIMAL FOOD. Turkey, 2,525 gms. (7); butter, 140 gms. (101); milk, 1,190 gms. (9); cream, 85 gms. (10). Total ani- mal food 28 47 12 1 4M 5 20 85 23 721 VEGETABLE FOOD. Dry toasted broad. 395 gms. (41); custard, 425 gms. (85); mashed i)()tatoes, 1,075 gms. (113); sliced beets, :'.70 gms. nU); sliced parsnips, 395 gms. (92); grai)e jelly. 6.'>U gms. (44) . Total vegetable food . Beer, 1,985 gms. (126) 444 98 Total food 60 63 128 1,263 Total animal food for day •. 126 143 10 42 3.50 62 2,018 1,683 Total vegetable food for dav 38 2 226 Total nutrients for day 166 163 444 3,926 Average nutrients per day, May 23-28 162 175 449 4,130 DIETARY STUDY OF THE HARVARD FRESHMAN CREW AT CAMBRIDGE (No. 228). The second of the dietary studies here reported was conducted with the Harvard Freshman crew in Canibridg'e. The training table was at the same house at which the "varsity" crew (No. 227) had their table, and the food was prepared by the same cook and served in the same way. The crew had a dining room to themselves and the diet was essentially the same as that of the ''varsity" crew in an adjoining room, much of the food for the two rooms being cooked together. The remarks regarding the preceding dietary, therefore, apply equally well to this. The study began with breakfast on Monday, May 23, 1898, and closed with breakfast Saturday morning. May 28, thus cov- ering five and one-third days. The study included the 8 men which at the time formed the regular crew and 2 substitutes. The crew took exercise each afternoon upon the river, returning only in season for the o'clock dinner, and on several occasions not until half past 6 or T o'clock. 27 jStatf'st !(')■( of the crew. — The ages of the ditferent members of the crew and their weights before and after rowing are shown in the fol- lowing table. The positions in the table are those occupied by the different men at the time of the race. Table 6. — Weight>i of ))u'mht'r)< of rrein, vithout cloiJdng, Iwfore and nftcr mirim/ (iliiian/ study No. S^8) . ' Age. May 23. May 24. May 25. May 26. May 27. Position. Before rowing. After rowing. Before rowing. After rowing. Before rowing. After rowing. Before rowing. After rowing. Before rowing. After rowing. Bow Yrs. 18 19 21 19 18 Lbs. 145 171 177 177 144 160f 181 Lbs. Lbs. 1454 171i 176 176 144 161 Lbs. Lbs. 1451 17U 177 177 143i 161i 183 Lbs. 1441 170 176 176 142 160.1 1821 Lbs. 145 1721 1761 1771 1433 161 183 Lbs. 144 1711 176 176 142 160 1801 Lbs. 145 171 1761 177 143 1591 182J Lbs. 1431 5 170 6 (captain) ... 1751 176 Stroke Substitute 142 158 ; ISOi 1811 Average . . 165 165 165i 164J 1651 1641 165 163 J Average loss i 11 11 Hfmark.^May 25, 26, anri 27 worked fairly hard. lir.sifl/.s of t/ie study. — The kinds and amounts of food consumed, the nutrients in the food, and the total nutrients per man per day are shown in Ta))le 7. Table Wi'i(/}it>t of food.'t imd niitrients consumed ?'» dietani ^tudit of a vnivertfilii Jxxtt crew {No. 2S8) . Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. First meal. 7 men. 1898. May 23 ANIMAL FOOD. Lamb chops, 740 gms. (3) ; eggs, 455 gms. (99) ; but- ter. 55 gms. (101) ; iiiilk.200gms. (9); cream, 1,955 gms. (10) . Total animal food Grams. 39 Grams. 97 Grams. 14 Calories. 1,119 VEGETABLE FOOD. Bread, 200 gms. (105) ; shredded wheat biscuit, 370 gms. (106); boiled oatmeal, ;!10 gms. (11); sugar, 2.55 gms. (107); baked potatoes, 710 gms. (113); oranges, 625 gms. (120) . Total vegetable food Total food 13 1 129 592 52 98 143 1,711 Second meal, 7 men. ANIMAL FOOD. 23 Broiled short steak, 650 gms. (2); butter, 85 gms. (101) ; cream, 1,220 gms. (10) . Total animal food. . VEGETABLE FOOD. 26 49 8 595 Bread, 340 gms. (105); boiled rice, 1,445 gms. (12); sugar, 170 gms. (107) ; creamed potatoes, 995 gms. (15); canned peas, liquor drained off, 455 gms. (112); prune sauce, 1,105 gms. (41). Total vege- table food 20 7 192 934 Total food 46 56 200 1, 529 28 Table 7. — Weiglds of foods and nutrients consumed in dietary study of a university boat crew {No. 228) — Continued. Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1898. May 23 Third meal, 9 men. ANIMAL FOOD. Roa-st beef, 795 gms. (1) ; chicken-tomato soup, 1,900 gms. (8); butter, 105 gms. (101); milk, 2,720 gms. (9) ; cream, 200 gms. (10) . Total animal food VEGETABLE FOOD. Dry toasted bread, 410 gms. (14) ; tapioca pudding, 1,020 gms. (18) ; sugar, 30 gms. (107) ; mashed po- tatoes, seasoned, 825 gms. (16) ; sliced beets, 340 gms. (91); parsnips, 115 gms. (92). Total vege- Grams. 51 9 Gramii. 50 4 Grams. 21 89 Calories. 760 439 Total food 60 54 110 1,199 116 42 196 12 43 410 2,474 1,965 168 208 453 4,439 Firat meal. 7 men. ANIMAL FOOD. Baked bhiefish, 680 gms. (26); scrambled eggs, 665 gms. (00): ra\veffKs,285gms. (99); butter, 85 gms. (101); milk. 905 gins. (9); cream, 2,550 gms. (10). 2t 50 13 99 3 23 134 1,245 VECETABLE FOOD. Drv toasted bread, 170 gms. (14); shredded wheat biscuit, 510 gms. (106); sugar, 285 gms. (107); creamed potatoes, 340 gms. (15); oranges, 670 gms (120) Total vegetable food 631 Total food 69 102 157 1,876 Second meal, 7 men. ANIMAL FOOD. Lamb chops, 735 gms. (3) ; butter, 85 gms. (101) ; 21 32 23 76 9 16 162 904 VE(;ETABLE FOOD. Dry toasted bread, 285 gms. (14) ; boiled rice, 995 gms. (12); boiled custard, .595 gms. (85); sugar, 255 gms. (107) ; boiled potatoes, 1.605 gms. (113) ; boiled green peas, 595 gms. (38). Total vege- 842 Total food 55 85 178 1,746 Third meal, S men. ANIMAL FOOD. Roast tnrkcv, 6.50 gms. (7) ; cream of pea soup, 2,015 gms. (123); butter, 115gm.s. (101); milk, 1,870 gms. (9) Total animal food 24 28 20 41 26 31 130 623 VEGETABLE FOOD. Dry toasted bread, 4.55 gms. (14); ice cream, 1,135 gms. (81); mashed potatoes, seasoned, 30 gms. (16) ; sweet potatoes, mashed and seasoned, 965 gms. (17); boiled green peas, 510 gms. (38); gela- tin jelly, 310 gms. (94) . Total vegetable food Total food 8.57 48 1 67 161 I 1,480 , \ 116 1 216 56 \ 38 70 i 2,772 426 i 2,330 Total nutrients for day 172 1 254 496 5,i02 29 Table WciglUfi I if foods and ladrients consumed in dh'toni slndij of s uneaten. Fruit was served for break- fast each morning. Dinner was eaten at p. m. or later. The different kinds of cooked foods were sampled in the same man- ner as in the previous studies. The proportion of raw materials used in the preparation of different cooked dishes was also learned and furnished data for the calculation of the percentage composition of some of the cooked foods. The attendance of the members of the crew at the training table was somewhat irregular. On the evening following the beginning of the study they went out in a yacht and did not return until after breakfast the following day. Of course, no estimate of the amount of food con- sumed for breakfast in this case could be made. At breakfast on the third day only four men were present, the others l)eing probably away on the yacht as before. At lunch on the third day only seven men were present, among them the coach. A considerable proportion of the desserts recorded in the details of the dietary studies was consumed by him. On a few occasions members of the crew also had dessert and coffee. In seven of the twelve meals included in the study, the cockswain ate with the crew and at one meal there were two visitors. A few meals were sent out to members of the crew who were somewhat indisposed. 33 At no time during the .study did the creAv row together or take any heavy exereise, so far a.s eould be learned. On at least one day, it was said, they took no exercise at all. On other days, as far as could be ascertained, the}^ did some light '"pair-oar rowing.'' The results of this study, therefore, do not represent the conditions of the usual regular and severe training. Hcsults of the study. — Table cS shows the total food and luitrients consumed and the average amounts per man per day. Table 8. — Wi icjiils of foods (hkI iiiUrieuts consumed t)i dieldvi/ i^tudi/ofa uiilverK'ihf boat creio {No. 229) . Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1898. June 1 First meal, 12 men. .\NIMAL KOOD. Broiled sirloin steak, 825 gms. (40); lamb chops, 185 gms. (47); bacon, 100 gms. (97); butter, 15 gms. (101); milk, 2,750 gms. (50); cream, 1,305 gms. (.51). Total nnimsil food trrantx. 11 Gramx. 45 Grama. 16 11.8 1 Calories. 015 VEGET.\BI,K FOOD. Dry toasted bread, 355 gms. (14); oatmeal, 1,700 gms. (67) ; sugar, 540 gms. (107) ; boiled mashed potatoes. hW irms. (54); strawberries, 2,040 gms. (121 >; < of foods and nutrients consumed in dietanj xliidi/ of i of foods aiul uutrientt^ consiuned iit. d'uiarij i>liidij of n ujiiirrxlli/ hoat 0 13 18 48 418 Third meal, 20 men. ANIMAL FOOD. 20 Sirloin beefsteak, 2,186 gms. (22); cold roast beef, 325 gms. (20) ; butter, 540 gms. (101) ; milk, 410 33 46 1 567 VEGETABLE FOOD. Dry toasted bread, 1,150 gms. (35); boiled rice, 3,300 gms. (32); stewed strawberries, 2,990 gms. (43) ; marmalade, 115 gms. (42) . Total vegetable 10 1 99 456 Total food 43 47 100 1,023 ) a Used in making scrambled egg.s. ■45 Table 10. — Wciyhta of foods and nnlrlents consumed, in dietarn sladij of o miin'rsili/ Imol crew at Gales Ferry {No. 230) — Continued. Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. « . 1 Carbo- ^^^- hydrates. Fuel value. 1898. June 20 Fourth meal, 20 men. ANIMAL FOOD. Roast beef, 2,325 gms. (20); chicken-brOth soup, 4,365 gms. (8); butter, 45 gms. (101); cream, 255 Grams. 39 16 1 Grams. 19 6 Grams. 6 126 39 Calorics. 361 VEGETABLE FOOD. Dry toasted bread, 850 gms. (35) ; mashed potatoes, seasoned, 2,015 gms. (39) : tomatoes, stewed with bread, 2,070 gms. (116); Imilcd green peas, 1,955 gms. (38); stewed prunes. 'J, )'.••'> gms. (41); stewed figs 780 gms (40) Total vi'getable food 638 Beer,'5,700 gms. (126); port wine, 510 gms. (128) Total food 164 56 25 171 1.163 Total animal food for day 102 37 13 1 124 8 18 15 358 48 39 1,632 1,694 418 164 153 150 460 3,908 160 170 448 4,074 DIETARY STUDY OF THE HARVARD FRESHMAN CREW AT GALES FERRY (No. 231). This .study, which was made at Gales Feriy with the same crow as dietary study No. 228, namely, the Harvard Freshman crew, began with supper June 18, 1898, and continued five days, that is, until luncheon June 23. The quarters were in a private house rented for the purpose. The cook and waiters were the same as in dietary study No. 228 and were brought with the crew from Cambridge. Conditions. — The conditions were very similar to those described in dietary study No. 228. The number of persons included in the study was fourteen, viz, seven of the crew, four substitutes, and the cock- swain, coach, and manager. The dietary of the captain was studied separately as No. 233. But two meals were taken by visitors. The usual routine of the day for the members of the crew was something as follows: The men arose at about 7 o'clock. Before this time no noise was allowed in the kitchen or elsewhere. After a short run, breakfast was served at 7.30 o'clock and was quite a hearty meal, con- sisting principally of oranges, a breakfast cereal, hot meat or fish, and potatoes. During the morning there was usually a practice row on the river, followed by a light lunch at about 11.3(» to 12 o'clock. The principal meal of the day was taken early in the afternoon. In the late afternoon the crew had another season of hard work on the river, after which another hearty meal w^as served. Leisure time was spent in studv or recreation. 46 StatiMic>; of the crew. — -The weights of the difi'erent inombers of the crew and of some of the substitutes included in the stud>" reported in this bulletin were recorded morning- and afternoon, and are shown in Table 11. Table 11. — Weights of tiunnhers of crew, without clothing, before and after rowing {dietary study No. 231.) Age. June 20. June 21 June 22. June 23. Positiou. Morn- ing. Afternoon. Morn- ing. Afternoon. Morn- ing. Afternoon. Before rowing. After rowing. Before rowing. After rowing. Before rowing. After rowing. Bow 2 3 Yrs. 18 17 19 19 19 21 19 18 Lbs. 144 152 148 165J 168i 1781 175 14U Us. 144 1511 148 166 168i 1771 175^ 1411 Lbs. 1421 150 147 1641 165 176 173 140} Lbs. 144 152 1481 166 168 1781 175 142 Lbs. 143J 1511 1471 167 167.1 1781 1741 142 Lbs. 142 150 1461 1651 1651 177 1723 141 Lbs. 1431 1.53 149 1661 1681 1791 1741 142 Lbs. 1411 1511 1451 165 165 177 1731 140i Lbs. 139 1.50 144^ 4 162} 5 163^ 6 (captain) 175 7 172 Stroke 138^ 159 159 1.571 1591 159 1571 1591 1571 155} , 1*1 i n li 1581 1741 1851 1491 1581 173 1861 150 1581 1721 1861 150 157 172 1551 Do Do Do 1.50 JResults of the study. — The details of the study with respect to the kinds and amounts of food and nutrients consumed and the average per man piu" day are shown in the following tal>le: Table 12. — Weighta of food.i and nutrients consumed in dietanj study of a university boat crew {No. 231) . Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. Fourth meal, 15 men. 1898 ANIMAL FOOD. June 18 Roast lamb, 880 gms. (23) ; tomato soup, 2,920 gms. (28) ; butter, 2S5 gms. (101) ; cream, 1,320 gms. (30) ; milk, 1,785 gms. (.50) . Total animal food. . . VEGETABLE FOOD. Grain.^. 35 Grams. 49 Grams. 13 Calories. 653 Toasted bread, 965 gms. (35) ; bread pudding, 1,530 gms. (S6) ; peas, 8,S0 gms. (3S) ; boiled potatoes, 1 360 gms (113) Total vegetable food 18 1 8 88 30 509 Beer 3 970 gms. (126) 127 Total food 54 57 131 1,289 FivKt Iliad, lU men. , ANIMAL FOOD. 19 Bluefish, 555gms. (26) ; poached eggs, 980 gms. (100) ; raw eggs, 100 gms. (99) ; butter, 210 gms. (101) ; milk, 1,815 gm.s. (.50); cream, 2,410 gms. (30). 30 55 14 692 VEGETABLE FOOD. Oatmeal, 1,275 gms. (31); toasted bread, 825 gms. (35); shredded-wheat biscuit, 540 gms. (106); sugar, 200 gms. (107) ; creamed potatoes, 540 gms. (15) ; oranges, 880 gms. (120) . Total vegetable food . Total food 10 ., . 105 .524 46 58 119 1,216 47 Tahlk lli. — Wi'if/Jils (if j< Kids (1)1(1 nutrients consaini'd in dichinj sliid// af n iDiirovili/ hdtd (Ttiv {No. ^.?i)— Continued. Kinds aiui total aiiumiits (if food coiismiu'd. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. Second meal, 6 men. 1898. June 19 ANIMAL FOOD. Raw eggs, 285 gms. (90); milk, 1,150 gms. i,")0). Total animal food Gram.^. 12 drams. 12 Grams. 9 13 Calories. 198 Whisky, 100 gm.s. (129)... » 53 Total food 12 12 22 ''51 Third meal, lit iik ii. ANIMAL FOOII. 19 Lamb chops, 880 gms. (3) ; butter, 2.')5 gins. {Wi) ; milk, 2,210 gms. (50) . Total animal food 19 44 8 .520 VEGETABLE FOOD. Toasted bread, 935 gms. (35); sugar, 115 gms. (107); mashed potatoes, 2,155 gms. (39) ; fresh sliced tomatoes, 810 gms. (115); strawberry jelly. 2,440 12 ,j 119 5.56 Total food 31 46 127 1,076 F(jurlh meal, 1.', men. ANIMAL FOOD. 19 Roast lamb, 935 gms. (23); vermicelli soup, 1,815 gms. (28); butter, 610 gms. (101). Total animal food 28 51 •> 597 VEGETABLE FOOD. Toasted bread, 1,105 gms. (3-5); asparagus, 1,930 gms. (109): boiled potatoes, 1,015 gms. (113); stewed prunes, 1,815 gms. (41). Total vegetable 16 3 131 44 631 Ale, 4,365 gms. (125) 189 Total food 46 54 177 1,417 Total animal food for day Total vegetable food for day 89 44 162 8 33 3.55 57 2, 007 1,711 242 Total nutrients for day First meal, ii men. 135 170 445 ;{,i)60 ANIMAL FOOD. 20 Bluefish, 5.55 gms. (26) ; butter, 270 gms. (101); milk, 4,765 g'us. (50) ; scrambled eggs, 9.50 gms. (100) ; raw eggs, 100 gms. (99) . Total animal food VEGETABLE FOOD. ;« 40 17 577 Oatmeal, 1,020 gms. (31); toasted bread, 735 gms. (3.5); shredded wheat hi.scuit, 395 gms. (106): sugar, 510 gms. (107): potatoes with milk, 200 gms. (15): oranges, 1, 1135 gms. (120). Total vege- 12 2 109 515 Total food -• 45 42 126 1,092 Sec(jnd me(d, 12 men. ANIMAL FOOD. •20 Raweggs, 285 gms. (99) ; milk, 795 gms. (50) . T( ital 5 5 3 79 VEGETABLE FOOD. Graham wafers, 340 gms. (10:3); sugar, 140 gms. (107) . Total vegetable food 3 7 123 Whisky 100 gms (129) 30 Total fooil » 5 37 ' , 2:52 •48 Table 12. — Weights of foods and nutrients consumed in dietary study of a wiiivrsity Iioat crew [No. 231) — Continued. Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Food value. 1898. June 20 Third meal, lit men. ANIMAL FOOD. Roast oeef , 850 gms. (20) ; butter, 455 gms. (101) ; milk, 2,355 gms. (50) ; cream, 765 gms. (.30) . Total animal food Grams. 21 13 Grams. 51 2 (Trams. 11 138 Calories. 606 VEGETABLE FOOD. Toasted bread, 795 gms. (35) ; sugar, 115 gms. (107) ; asparagus, 1,275 gms. (109); lettuce, 255 gms. (Ill) ; boiled potatoes, 1,420 gms. (113) ; stewed iigs, 2,070 gms. (40); stewed prunes, 395 gms. (41) . Total vegetable food 638 Total food 34 53 149 1 "44 Fourtli meal, lU men. Graham wafers, 395 gms. (103) 20 2 15 70 Fi/tli meal, Ih men. ANIMAL FOOD. Turkey, 1,075 gms. (27); tomato soup, 2,1.55 gms. (28); butter, 2.55 gms. (101); milk, 1.645 gms. (50). Total animal food 20 33 17 2 36 5 8 112 48 503 VEGETABLE FOOD. Toasted bread, 1,105 gms. (35) ; sugar, 30 gms. (107) ; beet greens, 140 gms. (71) ; fresh peas, 1,1;^5 gms. (38) ; mashed potatoes, 1,:}05 gms. (39) ; stewed strawberries, 2,240 gms. (43). Total veget^ible Pale ale, 4,765 gms. (125) 2t)5 Total food 52 41 168 1,283 Total animal food for dav 92 47 132 9 39 401 55 1,765 1,921 2 Total nutrients for day Ul 141 495 3,»'21 First meal, J/, mm. ANIMAL FOOD. Bluefish, 385 gms. (26); poached eggs, 1,135 gms. (99); butter, 100 gms. (101); milk, 1,815 gms. (50) ; cream, 2,510 gms. (30) . Total animal food. . VEGETABLE FOOD. Oatmeal, 1,190 gms. (31); toasted bread, .510 gms. (3.5); .shredded wheat biscuit, 480 gms. (106); sugar, 540 gms. (107); potatoes with milk, 285 gms. (15); oranges, 695 gms. (120). Total vege- 21 26 12 49 IJ 107 620 507 Total food 38 51 121 1,127 i^rcond meal, lU men. ANIMAL FOOD. Sirloin steak, l,.'):j0 gms. (22) ; chicken sandwiches, 1.740 gins. (36): butter, 480 gms. (101); milk, 4,025 21 53 13 68 2 54 137 1,071 VEGETABLE FOOD. Rice, 1.335 gms. (32); toasted bread, 735 gms. (35); sugar, 200 gms. (107) ; boiled potatoes, 1,445 gms. (113); cooked asparagus, 725 gms. (109); stewed prunes, 1 ,815 gms. (41) . Total vegetable food Total food 634 66 70 191 i 1.705 • 49 Table 12. — Weightfi of fooda and nutrients consumed in dictarij xlinJij of a n)urcrsili/ hoal crew {No. 231) — Continued. Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1898. June 21 Tldrd meal, 1!, men. AN I MA I- FOOD. Fillet of beef, 1,545 gms. (23): tomato soup, 2,270 gms. (28) : butter, 395 gm.s. riOl) ; milk, 1,785 gms. (50) . Total animal food Grnm!>. 38 15 2 Gramf. 47 2 Greim.v. 9 127 46 Odoriex. 630 VEGETABLE FOOD. Toasted bread, 1,105 gms. (35) ; sugar, 55 gms, (107) ; cooked asparagus, 1,075 gms. (109); boiled pota- toes, 1,420 gms. (113); canned tomatoes, 735 gms. (116); stewed figs, 1..505 gms. (40); stewed prunes, 285 gms. (41) . Total vegetable food Ale 4 .5G5 gms (125) . 601 197 Total food Fourtli iiieitl, lU men. A. VIM A L FOOD. Raw eggs, 170 gms. (99) ; milk, 4.55 gms. (.50) . Total 55 49 182 1,428 21 4 1 31 2 39 VEGETABLE FOOD. tiraham wafers, 710 gms. (103); sugar, .55 gms. (107). 1,52 Whisky 40 gms. (129) 8 Total food 7 3 35 199 Total animal food for dav 120 44 2 166 7 79 402 48 2,360 1,894 205 166 i<:{ 529 4,469 Firat meal, i'< men. ANIMAL FOOD. Porterhouse steak, 710 gms. (21) ; scrambled eggs, 650 gms. (100); butter, 140 gms. (101); milk, 1,785 gms. (.50); cream, 2,650 gms. (:30). Total animal 22 26 11 65 15 101 773 VEGETABLE FOOD. Oatmeal, 680 gms. (31) ; toasted bread, 6.50 gms. (85) ; shredded-wheat biscuit, 480 gms. (106); sugar, 470 gms. (107); potatoes with milk. 140 gms. (15); oranges, 765 gms. (120) . Total vegetable food Total food 478 37 67 116 1 , 251 Second meed, 15 men. ANIMAL FOOD. Roast mutton, 625 gms. (25) ; butter, 325 gms. (101 ) ; milk 2, 755 gms. (50) Total animal food 22 11 37 5 24 72 ,537 VEGETABLE FOOD. Rice custard, 1,2.50 gms. (33); toasted bread, .595 gms. (:^,5) ; chicken sandwiches, 680 gms. (36) ; boiled potatoes, 1,105 gms. (1131; macaroni, 735 gms. (34) . Total vegetable food Total food . 387 34 42 96 924 12810— No. 75 1 50 Table 12. — WcKjhtx of foodie xitd nutrients consumed in didanj >ttudy of a university/ iioat crew {No. 231) — Continued. Kinds and total amounts of food consumed. Nutrients and fuel value pe r man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1898. June 22 Third mrnl, ll^ mrti. ANIMAL J'OOD. Fillet of beef, 710 gms. (20); macaroni soup, 650 gms. (28): butter, 210 gms. (101); milk, 3,4(50 gms. (.=»). < of j()()) ANIMAL FOOD. Porterhouse steak, 965 gms. (56) ; omelet, 950 gms. (60); butter, 100 gms. (61); milk, 3,375 gms. (64). H 47 13 42 3 16 109 (;49 VEGETABLE FOOD. Oatmeal, 1,675 gms. (67) ; toasted bread, 625 gms. (68) , sugar, 425 gms. (107) ; creamed potatoes, 480 gms. (73) ; dates, 185 gms. (US) ; strawber- ries, 2,270 gm.s. (121) . Total vegetable food Total food . . . 528 60 45 125 1,177 oThe study began with the second meal on June 13 and ended with the first meal on June 20. In order to complete the day of June 13 the (juantities of nutrients and energy in the first meal of June 20 have been added' to those consumed in the second, third, and fourth meals of June 13, and the totals taken as representing the nutrients for the whole day. hThe \veights of food material siven under the heading "Kinds and total amounts of food con- sumed" include btitter and vegetable food eaten by tlie cockswain. The food eaten by him is not, however, included in the amounts of the nutrients and fuel value per man. See page 52'. 54 Table 14. — Weiglds of food. '^ and nutrients consumed in dietary study of a unirersity boat crew at Gales Ferinj {No. 232) — Continued. Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1898. Jniie 14 Second meal, 12 men and cockswain, (a) .\NIMAL FOOD. Roast beef, 1,715 gm.s. (55); soup, 1,320 gms. (62): butter, 255 gms. (til) ; milk, 4,705 gms. (64) . Total Grams. 42 17 1 Grams. 57 13 Grams. 20 110 3 Calories. 784 VEGETABLE FOOD. Bread pudding, 710 gms. (69) ; toasted bread, 1,180 gms. (68) ; mashed potatoes, 825 gms. (74) ; cooked asparagus, 1,1.50 gms. (70); dates, 610 gms. (118). 642 Oatmeal water, 5,445 gms. (53) 16 Total food 60 70 133 1 , 442 Ttiird meal, V2 men and cocskivain. (a) ANIMAL FOOD. Roast beef, 880 gms. (55) ; butter, 140 gms. (61) ; milk, 2,070 gms. (64) . Total animal food VEGETABLE FOOD. Toasted bread, 680 gms. (68); potatoes, creamed and browned, 1,460 gms. (73); dates, 115 gms, 14 20 8 29 9 .50 1 389 284 Oatmeal water, 2,720 gms. (.53) 4 Total food 28 34 00 677 Foutili meal, 12 men and cockswain, (a) ANIMAL FOOD. Butter, 115 gms. (61); milk, 2,140 gms. (04). Total 14 (i 8 2 13 1 9 80 51 182 VEGETABLE FOOD. Hominv, 2,990 gms. (65) ; toasted bread, 470 gms. (GK): sugar, 340 gms. (107); dates, 115 gms. (118). Total vegetable food 37u Oatmeal water,- 270 gms. (53); ale, 4,250 gms. (125).. Total food 217 16 14 140 769 115 46 3 141 22 54 349 55 2, 004 Total vegetable food for da v 1, 824 237 Total nutrients for day 164 163 458 4,065 First meal, 11 men and cocksivain. (a) ANIMAL FOOD. Lamb chops, 735 gms. (57) ; omelet, 1,050 gms. (60) ; butter, 70 gms. (61) ; milk, 3,815 gms. (64) . Total animal food 15 43 10 53 3 18 91 743 VEGETABLE FOOD. Oatmeal, 1,700 gms. (67) ; toasted bread, 470 gms. (68); sugar, 210 gms. (107); potatoes, 355 gms. (73); dates, 310 gms. (118); oranges, 1,630 gms. (120) . Total vegetable food 442 Total food 53 56 109 1,185 aThe weights of food material given under the heading " Kinds and total amounts of food con- sumed " include butter and vegetable food eaten by the cockswain. The food eaten by him is not, however, included in the amounts of the luitrients and fuel value per man. See page 52. 6 Nutrients too small In amount to be included in quantities per man. 55 Tablk 14. — WeigJitK of foods and nutrients consumed, in dietary studij of a loiirersitij Ixxit crew at Gales Fern/ (No. 232) — Continued. Kinds and total amounts of f(jod (consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. Second meal, 1^ men and nirkKiniiii. (o) 1.S9S. Jr.iie 1.") ANIMAL FOOD. Iloast beef, 1,5G0 gms. (55): soup, yt;5 gms. ((12 1: butter, 255 gms. (CI) ; milk, -l.lHo gms. (0-4). To- (irinmt. 38 Granix. Gra.W!'. 18 Calarien. 723 YEGETABI.E FOOD. Toasted broad, l,205gms. (68); pudding, 1,005 gm.s. ((.".h; |irci«n'ccl onions, .540 gms. (72); mashed pot;ii(irs, l.L'Jii gms. (74); cooked spinach. 780 gms. i7."i): (l.'itcs,G50gms. (118). Total vegetable 19 16 125 739 Total food 57 09 143 1,462 Third meal, 11 men and roekvn'ain.(a) ANIMAL FOOD. 15 Roast beef, 840 gms. (55) ; butter, 100 gms. (Gl) ; milk, 2,425 gms. (64) . Total animal food VEGF.TABLE FOOD. 22 29 11 405 Toasted bread, 580 gms. (GS) ; creamed potatoes, 1 ,090 gm.s. (73) ;dates, 115 gms. (118) . Total vege- table food 7 4 45 250 Total food 29 33 56 G55 Fotiiih meal, 11 iiit n and edekswaiii. (a) ANIMAL FOOD. 15 Butter, 225 gms. (61); milk, 2,580 gms. (G4) . Total animal food 8 23 12 296 VEGETABLE FOOD. Horninv, 4,680 gms. (65) : toasted bread, 555 gms. ((!8); .sugar, 480 gms. (107); dates, 240 gms. (118). Total vegetable food 12 ._, 12G 584 Total food. 20 25 138 880 111 48 1.58 25 59 387 2,167 Total vegetable food for "day Total iiutrleiits for day Fh'i:!. me(d, 11 men. 2,015 l.)!» 183 446 4,182 ANIMAL FOOD. It; Sirloin steak, G65 gms. (56) ; omelet, 1,205 gms. (GO) ; butter, lOOgms. (61) ; milk, 3,3l'.0 gms. (64). Total 4:; 4;; 16 642 VEGETABLE FOOD. Oatmeal, 1,630 gms. (67); toasted bread, 1,180 gm.s. (68) ; sugar, 480 gms. (107) ; creamed potatoes, 525 gm.s. (73); strawberries, 2,340 gms. (121). Total vegetable food 19 5 142 707 Total food . 62 48 158 1,349 aThe weights of food material given under the heading " Kinds and total amounts of food con- sumed" include butter and vegetable food eaten by the cockswain. The food eaten by him is not, however, included in the amounts of the nutrients and fuel value per man. See page 52. 56 TvBLE 14 —Weiqht.f of foods and nutrients consumed in dietani stadii of d vnirersitu hont ■ a-ew at Gales Ferry {No. f 5^) —Continued. Date. 1898. June ](J Nutrients and fuel value per man. Kinds and total amounts of food consumed. Second mcnl, 11 men and cockswain, (a) ANIMAL FOOD. Roast beef, 1,220 gms. (55); soup, 1,490 gms. (62) ; butter, 285 gms. (61) ; milk, 3,005 gms. (64) . Total animal food VEGETABLK FOOD. Pudding, 1,405 gms. (69); toasted bread, 1,760 gms (68); cooked asparagus, 1,475 gms. (70); boiled beet greens, 425 gms. (71); mashed potatoes, 1,24.'> gms. (74) . Total vegetable food Grams. 50 Total food , Third meal, 12 men and cockswain, (a) ANIMAL FOOD. Roast beet, 780 gms. (.55) ; butter, 155 gins. (61) ; milk, 2,665 gms. (64) . Total animal food VEGETABLE FOOD. Toasted bread, 995 gms. (68); creamed potatoes, 1,120 gms. (73) . Total vegetable food Oatmeal water, 1,360 gms. (53) Total food . Fourth meal, 12 men and cockswain, (o) ANIMAL FOOD. Butter, 155 gms. (61); milk, 3,710 gms. (04). Total animal food VEGETABLE FOOD. Hominy, 4,6.50 gms. (65); toasted bread, 540 gms. (68) ; sugar, 495 gms. (107) . Total vegetable food . Oatmeal water, 2,270 gms. (.5:5) Total food Total aniin.-il food for day... Total vrKctal)U- food for day Total beverages for day Total nutrients for diiy 21 First meal, 1 1 men. ANIMAL FOOD. Lamb chops, 750 gms. (57) ; poached eggs, 905 gms. (99); butter, 140 gms. (61); milk, 3,630 gms. (64). Total animal food VEGETABLE FOOD. Oatmeal, 1,670 gms. (67) ; toasted bread, 880 gms^ (68) • sugar, 200 gms. (107) ; creamed potatoes, 56.-> gms! (73); dates, 385 gms. (118); oranges, 1,9.55 gms. (120) . Total vegetable food 106 68 1 Total food Carbo- hydrates. Qrams Fuel value. Calories. 658 143 32 103 1 120 175 57 432 2 4i)l 145 1.523 304 4 714 293 473 1,999 2, 349 12 4,300 1,336 ™VCTer! Muled li the. mount, of the nutrlenta ,iid luel »nlue per man. See psge 5J. Table 14. — Weights of food !< nnd luilrients consumed in dietari/ slitdi/ of a unirerfflti/ boat crew id (tales Ferry {No. £3i^) — Continued. Kinds and total amount.s of food consumod. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1898. Juno 17 Second meal, 1'2 men and roekswain. (a) ANIMAL FOOD. Roast beef, 495 gms. (55); capon with dressing, 1,800 gms. (59}; soup, 1,305 gms. (62); butter, 855 gms. (61); milk, 4,930 gms. (64). Total animal Grants. 59 24 Oranis. 56 14 Grams. 27 119 1 Calcjrics. 873 VEGETABLE FOOD. Toasted bread, 2,000 gms. (68); prepared onions, 480 gms. (72); mashed potatoes, 1,160 gms. (74); puddings, 795 gms. (69); spinach, .540 gms. (75). Total vegetable food 717 4 Total food 83 70 147 1,594 Third, mefil, 11 men and cockswain. («) ANIMAL FOOD. Roast beef, 895 gms. (55); butter, 140 gms. (61); 17 24 34 4 13 39 1 468 VEGETABLE FOOD. Toasted bread, 610 gms. (68); creamed potatoes, 995 gms. (73) . Total vegetable food 230 4 Total food 32 38 53 7U2 Fourtli incal, 12 men and cockswain, (a) ANIMAL FOOD. Butter, 140 gms. (61); milk, 2,125 gnus. (64). Total 17 (■> 12 2 15 9 87 40 201 VEGETABLE FOOD. Oatmeal, 3,730 gms. (67); toasted bread, 580 gms. (68) ; sugar, 410 gms. (107) . Total vegetable food . Oatmeal water, 2,720 gms. (53); ale, 3,315 gms. (125). Total food 425 172 20 17 136 798 129 60 2 156 24 05 374 42 2,246 Total vegetable food for day 2,004 180 191 180 481 4,430 First meal, 11 men. ANIMAL FOOD. Porterhouse steak, 1,090 gms. (56); omelet, 1,150 gms. (60); butter, 85 gms. (61); milk, 3,315 gms. 18 53 12 45 4 16 110 701 VEGETABLE FOOD. Oatmeal, 1,490 gms. (67) ; toasted bread, 5G5 gms. (68) ; sugar, 155 gms. (107) ; creamed potatoes, 510 gms. (73) ; dates, 480 gms. (118) ; oranges, l,715gms. (120) . Total vegetable food 537 Total food 65 49 126 1,238 rt The weights of food material given under the heading " Kinds and total amount.s of food con- sumed " include butter and vegetable food eaten by the cockswain. The food eaten by him is not, however, included in the amounts of the nutrients and fuel value per man. Kee page 52. 58 Table 14.- ■Welghts of foods and nutrients consumed in dietary study of a university lioat crew at Gales Ferry {No. 23^ — Continued. Nutrients and fuel value per man. Kinds and total amounts of food consumed. Second mad, 12 men and cockswain, (a) ANIMAI, FOOD. Roast beef, 1,390 gms. (55); soup, 1,530 gms. (G2) ; butter, 210 gms. (61); milk, 3,530 gms. (W). Total animal food VEGETABLE FOOD. Pudding, 820 gms. (09); toasted bread, GG5 gms. (68); cooked asparagus, Ijy.iO gms. (70); boiled beet greens, 210 gms. (71); mashed potatoes, 680 gms. (74) . Total vegetable food Oatmeal water, 2,720 gm.s. (53) Total food Third meal, 12 men- and coclcswain. (a) ANIMAL FOOD. Roast beef, 9.50 gms. (55); butter, 170 gms. (01); milk, 2,610 gms. (64) . Total animal food VEGETABLE FOOD. Toasted bread, 980 gms. (68) ; creamed potatoes,!, 105 gms. (73) . Total vegetable food Total food Fourth meal, 12 men and cockswain, (a) ANIMAL FOOD. Butter, 115 gms. (61); milk, 1,885 gms. (64). Total animal food VEGETABLE FOOD. Oatmeal, 3.000 gms. (67); toasted bread, 470 gms. (68); sugar, 295 gms. (107); dates, 200 gms. (118). Total vegetable food Oatmeal water, 2, 720 gms. (.53); ale, 2,950 gms. (125). Total food , Total animal food for day — Total vegetable food for day , Total beverages for day , Total nutrients for day. /V)vs7 meal, 11 men. ANI.M.\L FOOD. Lamb chops, 665 gms. (57); omelet, 1,445 gms. (00); butter, 240 gms. (61 ) ; milk, 3,315 gms. (64) . Total animal food VEGETABLE FOOD. Oatmeal, 1,475 gms. (67); toasted bread, 990 gms. (68) ; sugar, 255 gms. (107) ; creamed potatoes, 455 gms. (73); oranges, 1,405 gms. (120). Total vege- table food Total food. (/rams. 34 Carbo- Fuel hvdrates. value. 33 115 45 3 163 137 23 160 (kdories. 029 404 8 65 60 298 37 385 123 1,041 300 746 379 156 1,950 1, 620 164 3,734 n The weights of food material given under the heading "Kinds and total amounts of food con- sumed" include butter and vegetable food eaten by the cccksvvain. The food eaten by him is not, however included in the amounts of the nutrients and fuel value per man. See page 52. 59 Table 14. — Wciglds? of foods and nutrients consumed in dietary sludij of tt unirersiti/ hoat crew at Gales Ferry {No. 232) — Continued. Nutrients and fuel value per man. Date. Kinds iiiid total ainouTits of food consumed. Protein. Fat. l^^i^X. Fuel value. 1.S98. Jiiiio 19 Secmid meal, 12 mm and cocks ira in. (a) ANIMAL FOOD. Roa.st beef, 210 gms. (55); capon, with drcssins, 1,800 gms. (.59); soup, 1,575 gm.s. (02) : butter, ;!70 gms. (61); milk, 5,330 gms. (64). Total animal Grams. 55 Grams. 53 23 Grams. 28 112 Calorics. 833 VEGETABLE FO0I>. Toasted bread, 1,885 gms. (68) ; ice cream, 1 ,120 gms. (81); onions, 285 gms. (72); mashed potatoes, 1,120 gms. (74) ; spinach, 665 gms. (75) . Total vegetable food 763 Total food . . 77 76 140 1 596 Third meal, 1/t mm. ANIMAL FOOD. Roast beef, 795 gms. (55) ; poached eggs, 1,615 gms. (99); butter, 140 gms. (61); milk, 2,610 gms. (64). 19 32 10 37 3 9 76 5T' VEGETABLE FOOD. Hominy, 2,025 gms. (65) ; toasted bread, ,835 gms. (68) ; sugar, 240 gms. (107) ; creamed potatoes, 935 gms. (73) . T( )tal vegetable food 381 Total food 42 40 85 893 Total animal food for dav 132 150 53 295 2, 1,53 Total \'egetablo food for day Total nutrients for day Fimt meal, 11 men. ANIMAL FOOD. Porterhouse steak, 1,150 gms. (56) ; omelet, 965 gms. (60); butter, 115 gms. (61); milk, 2,550 gms. (64). Total animal food. 48 29 1,076 180 17!) 318 3,829 20 50 11 43 4 12 98 654 VEGETABLE FOOD. Oatmeal, 1,275 gms. (67); toasted bread, .565 gms. (68) ; sugar, 155 gms. (107) ; creamed potatoes? 425 gms. (73); dates, 425 gms. (118); oranges, 1,150 gms. (120) . Total vegetable food 484 Total food ' 61 47 110 1,138 Averag'e iiutrieMts per (lay 6 171 171 434 4.070 a The weights of food material given under the heading "Kinds and total amounts of food con- sumed" include butter and vegetable food eaten by the cockswain. The food eaten by him is not, however, included in the amounts of the nutrients and fuel value per man. See page 52. b See footnote, p. .53. DIETARY STUDY OF THE CAPTAIN OF THE HARVARD FRESH- MAN CREW AT GALES FERRY (No. 233). Thi.s dietary stud}^ was l)egiin at the same time as dietary stud}" No. 232 and under practically the same general conditions. The intere.st manifested in these investigations made it feasible to determine the food consumption of the captain apart from that of the rest of the crew. This was the more desirable since several men not in active trainino- 60 ate at the same table with the crew and .substitutes. The captain ate at the same table with the rest of the crew, but in order that the study might be made all his food was served separately and was accurately weighed. The weight of the subject of this dietary study, before and after rowing, is recorded, with those of the rest of the crew, on page 52. Results of tlie study. — The total food consumed at each meal, the nutrients contained in it, and the amounts per man per day are shown in the table which follows: Table 15. — Wfii/hla of foods and nutrients consumed in a dietari/ studi/ of a mpiain of a university boat crew {No. 233) . Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1S9S. June 19 Firgt meal. ANIMAL P001>. Bluefish, 5r)sms. (26), poached eggs, 5-5 gms. (99); butter, 30 gms. (101); cream. 340 gms. (30); milk, Gra7ns. 34 20 Grams. 92 3 Grams. 21 147 Calories. 1,081 VEGETABLE FOOD, Toasted >)reftd, 115 gms. (35) : shredded wheat bis- cuit, .55 gms. (106): sugar, 30 gms. (107); oranges, 713 Total food 54 95 168 1,794 Second meal. ANIMAI, FOOD. Lamb chops, 30 gms. (3); eggs, 55 gms. (99); butter, 15 gms. (101); milk, 140 gms. (29). Total animal 19 IS 15 34 2 123 419 VEGETABLE FOOD. Toasted bread, 85 gms. (35) ; mashed potatoes, 140 gms. (39) ; fresh sliced tomatoes, 85 gms. (1151 ; strawberry jelly, 185 gms. (44). yotal vegetable food .584 Total food 33 36 130 1,003 Third meal. ANIMAL FOOD. Roast lamb, 85 gms. (23) ; vermicelli soup, 140 gms. (28) ; butter, 30 gms. (101) . Total animal food. . . VEGETABLE FOOD. Toasted bread, S5gm;. (3.5): graham wafers, 55 gms. (103): cooked as[)aragus, 30 gms. (70); boiled potatoes, 85 gms. (113); stewed prunes, 285 gms. 19 33 21 1 43 5 2 216 28 .543 1,018 119 Total food 55 48 246 1,680 85 56 1 169 10 30 486 28 2,043 2,316 119 14:2 179 544 4,477 61 Table 15. — Weighfx of foixh . 47 46 103 1,043 20 Roast beef, .55 gms. (23); butter, .55 gms. (101 j; cream, 85 gms. (30) . Total animal food 20 (58 4 7;!i VEGETABLE FOOD. Toasted bread 100 gms. (35); lettuce, 30 gms. (Ill); boiled potatoes, 115 gms. (113); stewed figs, 225 gms. (40) . Total vegetable food 17 3 175 815 Total food 37 71 179 1 , 546 Third mail. ANIMAL FOOD. 20 Turliey, 115 gms. (27); tomato soup, 225 gms. (28); butter, 30 gms. (101) . Total animal food '... VEGETABLE FOOD. 44 50 3 658 Toasted bread, 140 gms. (35); graham wafers. 30 gms. (103); green boiled peas, 55 gms. (38); straw- berries, 225 gms. (43). Total vegetable food Total food 25 4 1.58 787 69 54 161 1,445 Total animal food for day . 104 49 163 8 30 413 2, 066 1,968 Total vegetable food for dav Total nutrients for (lay 153 171 443 4,034 First inc(d. ANIMAL FOOD. 21 Bluefish, 70 gms. (26); poached eggs, 115 gms. (99); butter, 5 gm.s. (101); cream, 370 gm.s. (30). Total 43 74 17 934 VEGETABLE FOOD. Toasted bread, 30 gms. (35) ; shredded wheat bi.s- cuit, .55 gms. (106) ; sugar, 15 gms. (107) ; oranges, 85 gms. (120) . Total vegetable food 10 2 84 404 Total food .53 76 101 1,338 Second and third meals. ANIMAL FOOD. 21 sirloin .steak, 115 gms. (22); chicken sandwiches, 75 gms. (36) ; butter, 15 gms. (101) ; milk, 255 gms. (29) . Total animal food 47 48 37 791 VEGETABLE FOOD. Rice, 170 gms. (32); toasted bread, 70 gms. (3-5); sugar, 30 gms. (107); boiled potatoes, 115 gms. (113); cooked asparagus, 30 gms. (70); stewed prunes, 200 gms. (41) . Total vegetable food Total food 18 3 202 930 65 51 2:39 1,721 e,2 Table 15. — Weights of foo(U und nutrients consumed in dietary shidij of a raptain of a university boat crew {No. 233) — Continued. Kinds and total amoinits of food L-onsnmed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. 1898. June 21 Fourth meal. ANIMAL FOOD. Fillet of beef, 115 gms. (23) ; tomato soup, 11.5 gms. (28) ; butter, 40 gms. (101) . Total animal food . . . VEGETABLE FOOD. Graham wafers, 30 gms. (103); toasted bread, 85 gms. (35) ; cooked asparagus, 30 gms. (70) : boiled potatoes, 115 gms. (113); canned tomatoes, 115 gms. (116) ; stewed figs, 115 gms. (40) . Total vege- (iraiinf. 42 19 1 Grams. 56 2 Grams. 1 142 28 Calories. 697 678 Ale 200 gms (125) . 119 Total food 62 58 171 1,494 132 47 1 178 7 55 428 28 2, 422 2, 012 119 180 185 511 4, 553 First meal. ■ ANIMAL FOOD. Porterhouse steak, 55 gms. (21) ; scrambled (!ggs. 85 gms. (100) ; butter, 15 gms. (101) ; cream, 310 gms. (30) Total animal food •22 32 17 89 2 14 1.55 1.016 VEGETABLE FOOD. Toasted bread, 85 gms. (35) ; shredded wheat bis- cuit, 55 gms. (106) ; sugar, 65 gms. (107) : oranges, ■ 724 Total food 49 91 169 1,740 Second meal. ANIMAL FOOD. .Mutt'i)n,S5gms. (2.5); butter, 15 gms. (101). To'tal 22 22 23 30 10 369 VEGETABLE FOOD. Boiled macaroni, 115 gms. (34); toasted bread, 100 gms. (35); rice custard, 140 gms. (33); boiled pota- toes, 115 gms. (113) . Total vegetable food Total food 144 778 45 40 144 1,147 Third meal. .\NIMAL FOOD. Fillet of beef, 55 gms. (23) ; macaroni soup, 85 gms. (28) ; butter, 40 gms. (101) ; milk, 115 gms. (29) . 22 26 26 50 9 129 600 VEGETABLE FOOD. Toasted bread, 130 gms. (35); lioilcd macaroni, 85 gms. (34); bread pudding, 85 ^\ns. ( S6) ; fresh boiled peas, 30 gms. (38) ; boiled p( .tatc )es, 85 gms. 719 Total food .52 .59 136 1 1,319 80 66 169 21 21 428 j 1, 985 ! 2, 221 146 190 449 4,206 63 Table 15. — Weighi>< of foods and nutrients consumed in dietary study (f a cnpfniu (f a university boat crew [No. 233) — Continued. Kinds and total amounts of food consumed. Nutrients and fuel value per man. Date. Protein. Fat. Carbo- hydrates. Fuel value. Fir»t meal. 1898. .June 23 ANIMAL FOOP. Beefsteak, ^n gms. (22) ; poached eggs, 11.5 gms. (99) ; butter, lb gms. (101) ; milk. 170 gms. (29) . Total animal food (xrams. 35 Grams. 41 Grams. 8 Calorie.^. 558 VEGETABLE FOOD. Toasted bread, 8.5 gms. (3.")); shredded-wheat bis- cuit, 30 gms. (106); sugar, .i.'i gms. HOT); iiotatoes with milk, 65 gms. (1.6); oranges, S,') gms. (120). Total vegetable food 16 3 14S 700 Total food 51 44 1.56 1 ■*.5S Second meal. ANIMAL FOOD. 23 Porterhouse steak, 55 gms. (21); butter, 15 gms. (101) ; milk, 55 gms. (29) . Total animal food VEGETABLE FOOD. 13 34 3 :{82 Rice, 85 gms. (32) ; toa.sted bread, 85 gms. (3.5) ; sugar, 30 gms. (107) . Total vegetable food Total food 12 1 91 432 25 35 94 814 155 181 487 4,315 oNot including the fraction of a day on Tune 23. SUMMARY. Opinion,'^ differ as to the best niethods of training- for athletes, but it is coninionly understood that the special objects sought are to lit the body either for long-continued exercise, which may be more or less severe, or for some feat requiring unusual effort for a short tim(\ Professional athletes realize the importance of a regular life as regards eating, sleeping, bathing, etc. Before engaging- in any special contest it is customary to undergo special training for several weeks. College students who are in training for football teams, crews, and the like usually undergo special training for six to ten weeks. As stated by Thompson:^ The i^hysiological objects to l)e attained by any system of dietetic training are to reduce the fat and water contained in the tissues of the body, to increase the functional activity of the muscles, to train both mu.scles and nerves, and improve the breathing power or "wind" and the condition of the skin. This is accomplislied by carefully regulated diet, systematic exercises directed to tlie increase of oxidation processes, and the more perfect elimination of waste matter from the system. * * * Tlie transition from ordinary diet to that of any training system should he made gradually, and the return to the usual diet after a period of rigid training should be similarly slow. For the first two or three weeks of training, athletes usually lose in weight an amount proportionate to their previous condition of robustness, but after ^ Practical Dietetics, p. 703. 64 several weeks an equilibrium should be reached, in which, upon an established diet, the body weight remains practically the same. * * * While individual dietaries differ in training for the various forms of contest, most of them include lean meat, chiefly rare or "underdone," either roasted or broiled; the bread should be dry or toasted; a moderate quantity of potatoes and green fresh vegetables and fruits are usually allowed. The class of foods to be especially for- bidden are sweets, pastry, entrees, rich puddings, sour pickles, and condiments. For beverages, weak tea or coffee may be allowed, although sometimes, where the object of training is the attainment of special skill in feats of delicate balancing, all forms of nerve stimulants, including tea, coffee, and tobacco, should be prohibited. Chocolate and cocoa, if not too sweet, may be sometimes allowed, and in some train- ing systems the use of light beer and light wine in moderation is included, but strong alcoholic spirits are absolutely forbidden. As a rule, three meals a day, at intervals of about six hours, are recommended. Doubtless these statements may be accepted as representing the objects sought by special training- for any athletic feat, and the general statements regarding food are in accord with the practice of trainers. The diet best suited to the purpose has never been definitely decided upon, but varies with time and place according to the ideas of special trainers or others having the matter in charge. Apparently the diet of the Yale's crews, reported in this bulletin, is about the same as regards the different articles of food as that reported by Thompson ^ on the authority of Dr. Hartwell, a former captain of the University crew and of the University football team, which was as follows: The training covered a period of ten and one-half weeks. Breakfast, at 7.30 a. m., consisted of fruits (oranges, tamarinds, figs, and grapes) ; cereals with rich milk and sugar, etc.; beefsteak, usually rare; chops, stews, hash, with once or twice a week some salt meat, as bacon or ham, usually accompanied by liver; stewed, browned, or baked potatoes; eggs served in different ways; oatmeal water and milk as bever- ages, with tea on special occasions for some particular individual. Dinner consisted of soups, meats, fish, and vegetables, with a simple dessert, such as rice, bread, or tapioca pudding, some fruit, and the same beverages as at breakfast were also used. The meats included roast beef, nmtton, or chicken, two kinds being always served. But little gravy was used. Fish was served twice a week. The vegetables included potatoes, mashed or boiled; tomatoes, peas, beans, and corn. Two vegetables besides potatoes were usually served. Supper (8 to 8.15 p. m.) consisted of cereals as at breakfast; chops, stews, or cold meat from dinner; rarely beefsteak; potatoes stewed or baked, and eggs about three times a week, usually not on the same days that they were served for l^reakfast. Sometimes ale was permitted to some indi- vidual. After the crews were in final preparation for the race at New London, the diet varied somewhat. Breakfast and dinner remained about the same, but a light luncheon of cold meat, stewed, or baked potatoes, milk and toast, was served at 4.30 in the afternoon. After this the evening exercise was engaged in for about two hours. Forty-five minutes after this was completed, cold oatmeal or other cereal with milk and toast were served. A light supper (9.30) was served just before the men retired. It is stated that no limit was set as to the quantity of food consumed, and, further, that this diet was much more liberal than was served ten years before the period referred to [1895J. ^ Practical Dietetics, p. 705. 65 As will be seen by reference to dietaries Nos. 229 and 232 reported in the preceding- pages (pp. 31-36 and 51-59), about the same sorts of food were consumed as at present. Breakfast cereals, dry toast, veg'etal)les in reasonable variety, and fruit constituted the vegetable portion of the diet. The principal meats eaten were l>eef, lamb, mut- ton, and chicken. Fish was served or a little bacon. Eggs cooked in various wavs were eaten at breakfast or supper. The desserts consisted of simple pudding or ice cream. Highly seasoned food was avoided. The Harvard and Yale boat crews consumed a simple mixed diet. No marked peculiarities were observed. This is a matter of interest, since the opinion is more or less prevalent at present that large amounts of sugar may be profitably added to the ration of athletes, soldiers, or others engaged in active muscular exertion. A number of investiga- tions on this subject have been summarized in a previous l)ulletin of this Department.^ In every case included in that summary sugar was consumed by itself and was not added to the diet in the form of heavily-sweetened dishes. Of special interest in this connection is the report concerning the addition of sugar to the diet of boat clubs in Holland during the training for a race. One case is cited in detail.^ Two young men with onlv two hours a day for practice at the end of two months entered for the race. No change had been made from their usual diet except that they ate as much sugar as they wished, sometimes as much as one-third of a pound, at the time of their daily exercise. One of them, however, did not make this addition to his diet until the third week, when he began to show all the signs of over- training, loss of weight, and a heavy, dull feeling, with no desire for study. On the third day after beginning the use* of sugar these s3^mp- toms disappeared. At the time of the race both youths were in fine condition and were victorious over their antagonists, who did not believe in the use of sugar. No liad after effects were observed. It is stated on the authority of the trainer ^ of the Cornell Univer- sity boat crew that the men in training seemed to crave sugar and were allowed all they wished on cereals, in their tea, coffee, etc., but its use in such foods as pie and cake was not considered desirable. Whether the diet followed by the Yale and Harvard crews is more or less satisf actory> than a diet containing large amoimts of sugar or some other special food material can not be decided without compara- tive tests in which the kinds and amounts of food consumed are care- fully recorded and other necessary observations made. Data are not at present available for such comparisons. Although Thompson and others have reported the kinds of food con- sumed by boat crews and other athletes, so far as can be learned only a small number of accurate reports have been made of the amounts of ^U. S. Dept. Agr., Farmers' Bui. 93. 12810— No. 75 5 66 food actually consumed, consisting of a few dietary studies of profes- sional athletes or college football teams or men in training- for some special feat requiring unusual muscular exertion. The results of the dietary studies of the Yale and Harvard crews reported above are summarized in Table 16, which also includes for purposes of compari- son the results of other dietary studies among people in varying con- ditions in health, and also certain dietary standards. The American standards quoted are tentative, as elsewhere explained.^ Table 16. — Summary of results of dietary studies of university }>oat creirs and other dietary studies. [Nutrients in food actually eaten per man per day.] DIETARY STITDIES OF UNIVERSITY BOAT CREWS. Harvard University crew at Cambridge (No. 227) Harvard Freshman crew at Cambridge (No. 228) Yale University crew at New Haven (No. 229) HarviU'cl University crew at Gales Ferry (No. 230) Harvard Freshman crew at Gales Ferry (No. 231) Yale University crew at Gales Ferry (No. 232) Captain of Harvard Freshman crew (No. 233) Average SUMMARIZED RESULTS OF OTHER DIETARY STUDIES Football team, college students, Connecticut a Football team, college students, California b Professional athlete, Sandow c Prize fighter, England d Average of 15 college clubs c Average of 14 mechanics' families f Average of 10 farmers' families r Average of 24 mechanics and farmers' families e Average of 14 professional men's families DIETARY STANDARDS. Man with moderate muscular work, Voit/ Man with moderate muscular work Playfair/ Man with moderate muscular work, Atwater/ Man with hard muscular work, Voit/ .'... Man with hard muscular work, Playfair/ Man with hard muscular work, Atwater/ Man with severe muscular work, Playfair/ Man with severe muscular work, Atwater/ Protein Fat Carbo- Fuel iTotein. .bat. j^y^j-ates. value. Grams. 162 153 146 160 135 171 155 1.55 181 270 244 278 107 103 97 100 104 118 119 125 145 156 1.50 185 175 Grams. 175 223 170 170 1.52 171 181 177 292 416 151 78 148 1.50 130 141 125 100 71 Grams. 449 468 375 448 416 434 487 440 557 710 502 83 459 402 467 429 423 500 531 4.50 .568 Calories. 4,130 4,620 3,705 4, 075 3,675 4,070 4,315 4,085 5,740 7, 885 4,460 2, 205 3,690 S, 465 3,516 3,480 3,326 3,055 8,140 3,500 3, 370 3,630 4, .500 3, 7.50 5,700 a Connecticut (Storrs) Sta. Rpt.l891,p.l28. b Unpublished material. c Connecticut (Storrs) Sta. Rpt. 1896, p. 158. d Medical Times and Gazette. 1865, 1, p. 4.59. c U. S. Dept. Agr. , Y'earbook 1898, p. 4.50. The results are summarized from Connecticut (Storrs) Sta. Rpts. 1891 to 1897, and the bulletins of this Office. (See list on cover.) /From a summary in U. S. Dept. Agr., Office of Experiment Stations Bui. 21, pp. 206-213. As has already been pointed out, there were a number of possible sources of error in the collection and analysis of the samples of food consumed by the Yale and Harvard crews and in the assumptions made as to the composition of such foods as were not analyzed. All possi- ble care was taken in making the investigations, and the sources of error seemed inevitable under the existing experimental conditions. lU. S. Dept. Agr., Office of Experiment Stations Bui. 21, pp. 206-213. 67 It is believed that the sum of such possible errors is not greater than is found in tlie majority of dietar}- studies, especially those made with a family or group of persons, and that they are not sufficient to affect materially the results. Of the dietary studies of the university ])oat crews, Nos. 227, 228, 231, and 283 are pro])al)ly the most accurate, as the conditions were more favorable and a larger numljer of samph?s were analyzed than in the other studies. Nos. 227 and 228 were made under conditions which seem to afford exceptionally trustworthy results. No. 229, as was explained above, was less satisfactory, owing to its short duration and to the absence of the crew from their quarters at various times. Fur- thermore, the crew at this time were not undergoing as regular and severe training as during either the preceding or following weeks. The three studies made at Gales Ferry (Nos. 230, 231, and 232) repre- sent the food consumption not only of those in most active training for participation in the race, Ijut also of a number of trainers and other attendants, and of the cockswain, whose exercise was naturally less severe than those of the regidar crew or the sul)stitutes. Dietary study No. 233 is of particular interest in showing the actual food consump- tion of the captain of one of the crews, who was of course at severe muscular work during the entire time of the study. A number of results of dietary studies were quoted in Taljle 16 for comparison with those obtained with the Harvard and Yale crews. The dietary study of the Connecticut football team was made at Wes- leyan University, at Middletown, when the members of the team were in active training. Their exercise was vigorous and at times severe, but as it was near the close of the footliall season it was thought by the members of the clul) that they were not eating quite as heartily as they had earlier in the season. No analyses of food materials were made. The dietary study of the football team of the Universit}^ of Califor- nia was carried on in 1896 Ijy Professor Jaffa of the Universit3^ The dietary study of the professional athlete Sandow Avas made by Langworthy and Beal while Sandow was tilling an engagement at Washington, D. C. The study lasted one day, during which time the food was carefully weighed. It was neither sampled nor analyzed. Its composition was estimated from analyses of similar foods, most of them reported in a previous publication of this Office.^ Playfair cites the diet of a young prize fighter recorded by Percy and calculates the nutrients it would furnish. According to Perc3%'' the prize fighter, who was 22 years of age, 5 feet 6 inches in height, and weighed 119 pounds, consumed the following diet: ''He breakfasted at 9 a. m., 1 U. S. Dept. Agr., Office of Experiment Stations Bui. 28. *0n the Composition of the Feces of Man in Health and in Diabetes mellitus, p. 3. 68 and ate 1 poiuid of mutton, weighed before cooking. He dined at 1 p. m., and ate the same quantity of mutton, with the addition of about 2 ounces of bread. And again at supper, at 8 p. m. , he had the same quantitj" of mutton. At each meal he drank half a pint of ale, but no other liquid at any other time of the day. Nor did he eat any other vegetable matter whatever besides the small quantity of bread men- tioned. He walked 17 miles per day." Percy analyzed the feces of this man, who was said to be '""undergoing a curious and rigorous dis- cipline of 'training' for prize lighting," but says nothing as to the con- position of the foods eaten. According to Playfair's calculations, the diet furnished 269 ounces of mutton without bone, 14 ounces of bread, and 170 ounces of ale per week. Evidently Playfair assumes that the mutton contained nearly 20 per cent bone. If it be assumed that the mutton contained no bone, 1 pound three times a day would of course furnish 336 ounces of meat per week, and increase the calculated amount of protein in the diet proportionally. Table 16 also includes a number of averages of dietaries of student clubs and of families of farmers, mechanics, and professional men. The college clubs were in New England, Tennessee, and Missouri. The families of the farmers, mechanics, and professional men resided in the eastern and central United States. All of these studies were conducted with considerable care, and in many of them a large number of analvses of food materials was made. The foreign dietary standards given in the table are those com- monl}^ accepted as reliable. The American standards are based upon observed facts of food consumption, together with the best available data concerning the actual needs and physiological demands of the human body under different circumstances. Further observations in this direction, and more especially the experimental inquiry with the respiration apparatus and the respiration calorimeter,^ may materially alter these standards, which are therefore to be considered merely as tentative. From Table 16 it will be observed that in the seven dietary studies of athletes here reported the minimiun quantity of protein, 135 grams per man per day, was found in the dietary of the Harvard Freshman crew at Gales Ferry, No. 231, and the maximum quantity of protein, 171 grams, was found in the dietary of the Yale University crew at the same place. No. 232, The dietary of the freshman crew just men- tioned also furnished the smallest amount of energy, 3,675 calories. The largest amount of energy, -±,620 calories, was found in the study of the same crew at their training quarters at Cambridge, a short time previously, when they consumed 153 grams of protein, very nearly the average for the seven studies. The average consumption of nutri- ' U. S. Dept. Agr., Office of Experiment Stations Buls. 44, 63, 69, 69 ents in these seven studies amounted to 155 grams of protein, 177 grams of fat, 440 grams of carbohydrates, with a fuel value of 4,085 calories of energy per man per day. Dietary studies of football teams of col- lege students in Connecticut and California, in which the method of training and the very severe work for a limited portion of each day furnished conditions very similar to those of the dietary studies reported in this connection, show a food consumption of 225 grams of protein, 354 grams of fat, and 034 grams of carbohydrates, with a fuel value of. 6,815 calories per man per day, results largely in excess of those found with the university boat crews. The dietary study of the professional athlete Sandow, whose feats of strength are very remarkable and who weighed at the time of the study about 200 pounds, showed a food consumption of 244 grams of protein and 4,400 calories of energy per day. As this study was only for a single day, the figures are not a certain indication of his average food consumption. The prize tighter, presumal>ly in training, consumed food which was estimated to furnish 278 grams of protein and 2,205 calories of energy. But here again we do not know just how closely the figures represent the actual average. The figures for dietaries for college students' clubs and families of mechanics, farmers, and men in professional life in difl'erent parts of the United States were obtained in such ways as to leave little room for doubt as to the reasonable approach to accuracy in the general averages for each class. Fifteen dietary studies of clubs of college students at ordinary activity showed a food consumption of 107 grams of protein and fats and carbohydrates sufficient to bring the fuel value of the diet up to 3,690 calories per man per day. Studies of 24 mechanics' and farmers' families show a food consumption of 100 grams of protein and practically 3,500 calories of energy per man per day, while in those of 14 professional men's families there was slightly more protein and less energy than was found in the average diet of farmers' and mechanics' families. Of course these figures represent simply what the people in the difl'erent classes have been found to eat in the special cases studied. Two important questions are thus left unanswered. One is. How far are these statistics representative 'i That they are exceptional is hardly to be presumed, but how close the averages would come to the actual values is a matter that can not be decided without a very large number of additional observations. The other question is. Do the amounts and proportions of nutrients and energy represent the actual physical demand ? The onl v way by which an exact answer to this question can be obtained is by accurate metabolism experiments; such, for instance, as those with the respira- tion apparatus and the respiration calorimeter. It is to be hoped that such exact inquiry will be prosecuted more extensively in the future. 70 Meanwhile, in the judgment of the writers, the two following state- ments are warranted: First. The actual food consumption of people in general is influenced more or less by the supply at their disposal and their tastes and appe- tites. It is reasonably safe to assume that, in many cases, the kinds and amounts of nutrients are not fitted exactl}^ to the phj^siological needs. Where incomes are as large and food is as abundant as is the case with, perhaps, the majority of people in the United States, and while appetite and taste are allowed to regulate the food consumption without especial regard to hj-gienic demand, it would be going very far to assume that the statistics in the table above represent exact phj'siological demands. Second. It would, on the other hand, be going very far to assume that there is no close connection between the actual demand and the actual consumption in the cases here cited. There would certainly seem to be good physiological ground for the difl'erence between the average food consumption of the athletes and that of the people in ordinary life whose dietaries are here selected for comparison. There is every reason to suppose that there must be a difl'erence in actual demand. There is a clearly marked difl'erence in the materials actualh' selected and eaten. The kinds and quantities of food consumed b}" the imiversity boat crews were not regulated by any idiosj^ncracy or judgment, or like or dislike of individual members of the crew, but were such as are commonly eaten by persons under similar conditions. The crew dietaries are in accord with the results of the best accumulated observation and experience. The food of the families and college clubs studied was such as ordinary appetite and experience approve. It seems, therefore, justifiable to suppose that in a general way the difference between the food of the athletes and that of other people represents a difl'erence in actual physical need even if neither is an accurate measure of that need. In this view of the case, which seems to us conservative, it is of spe- cial interest to note the large amount of energj^ in the dietary of the ath- letes and the still more striking difl'erence in the amount of protein consumed b}' these athletes as compared with ordinary working people or ordinary college men. Thus the energy of the food consumed per man per day in the dietary studies of university boat crews exceeded by 4(X» calories, or about 10 per cent, the amount found as the average of fifteen dietar}" studies among college clubs in difl'erent parts of the countrj^, while the protein in the studies of the university boat crews was 48 grams, or 45 per cent larger in amount. In other words, the difl^erence in protein was four and one-half times as great as the difl'er- ence in fuel value, and the excess in protein would account for a con- siderable part of the excess in energy of the diet of the athletes as compared with men in ordinary occupations. 71 In this connection it is interesting to observe that many physiolo- gists are coming to entertain the view that the amount of metabolism in the body is regulated not simply by the muscular work, but also by the nervous eti'ort required in the performance of this work. The especially large proportion of protein observed in the dietary studies of the university l^oat crews, of football teams, of the professional athlete, and of the pugilist, as compared with the dietary studies of col- lege men with ordinary exercise, and with ordinary families of work- ingmen and professional men, accord well with a view not uncommon of late among physiologists. According to this view men who per- form continued nniscular labor, even if it is active enough to make the total amount large, do not require especially large amounts of protein in their food so long as they undergo no especial mental strain or mus- cular fatigue, the principal requirements being an alnmdant supply of easily digested food material. On the contrary, when a man or animal must perform intense nniscular work for a short period of time and is, therefore, imder more or less nervous as well as muscular strain, a considerably larger supply of protein seems to ])e required than under normal conditions of slow, long-continued work. In other words, if a large amount of work must be done in a short time a considerable excess of protein is required in the food. This view, which has been especially advocated ])y Zuntz,^ seems to be favored l)y the results of dietary studies above discussed. Recent experiments made by Dunlop, Paton, Stockman, and Mac- cadam ^ have to do with the amount of protein required when severe muscular work is performed. The results are discussed with especial reference to training and are believed to "" show the importance of two points long known to athletes and others doing excessive nmscular work. The one is the importance of proper training, for by it an abstraction of proteid matter from tissues other than muscle can be avoided; the other is the importance of there being a sufficiency of protein in the diet to compensate for the loss which occurs. An abun- dance of protein in the diet of an athlete has other functions to fultill besides this. It is required during training for l)uilding up the energy- liberating mechanism — the protoplasm of muscle — and it is alsorecpiired after work to repair that mechanism. The benefits of training are well known in other ways, such as preparing the heart for suddenly increased duty and limiting the after fatigue eli'ects." The power of the body to perform the maximum of muscular work within a comparatively short time and with a mininnmi amount of fatigue is secured by means of training. Of course, skill in the appli- cation of muscular strength is as essential as is the amount of power ^ U. S. Dept. Agr., Experiment Station Eecord, vol. 7, pp. 538-550. 2Jour. Physiol., 22 (1897), p. 69. 72 J^ I { exerted. The skill is sought by exercise and practice. The object of regulating the diet in training is not onh^ to furnish the material to supply the power, but also to put the machine in the best condition for developing as well as applying the power. In other words, the man is to be subjected for a short time to intense muscular strain and consid- erable nervous effort. This he is to bear with a maximum of result and the minimum of fatigue. For this he needs practical training on the one hand and proper diet on the other. If the views above pre- sented are correct, the diet for men from whom intense muscular effort is required for short periods should supph' liberal amounts of energy and especialh' large amounts of protein. O B Mr '07