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Cornell University Library

Physiological economy in nutrition, with

3 1924 003 157 165

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PHYSIOLOGICAL ECONOMY IN NUTRITION

PHYSIOLOGICAL ECONOMY

IN

NTJTRITION

WITH SPECIAL REFERENCE TO THE MINIMAL

PROTEID REQUIREMENT OF THE

HEALTHY MAN

A'^ EXPEEIMENTAL STUDY

BY

RUSSELL H. CHITTENDEN,

Ph.D., LL.D., Sc.D.

DIRECTOR OP THE SHEFFIELD SCIENTIFIC SCHOOL OF TALE UNIVEKSITT

AND PROFESSOK OF FHYSIOLOQICAL CHEMISTKT ; MEMBER OF THE

NATIONAL ACADEMY OF SCIENCES ; PRESIDENT OF THE

AMERICAN PHYSIOLOGICAL SOCIETY ; MEMBER OF

THE AMERICAN PHILOSOPHICAL SOCIETY, ETO.

NEW YORK

FREDEEICK A. STOKES COMPANY

1904

Copyright, 1904, By Fredekick A. Stokes Company

Published in November, 1904

THE UNIVEKSny PRESS, CAMBKIDGE, U. S, A,

ACKNOWLEDGMENTS

OF FINANCIAL AID IN MEETING THE EXPENSE OF THE EXPERIMENTS HEREIN DESCRIBED

The writer has been most generously aided by substantial grants from the Bache Fund of the National Academy of Sciences, and from the Carnegie Institution of Washington ; also by large donations from Mr. Horace Fletcher of Venice, and from Mr. John H. Patterson of Dayton, Ohio. In addi- tion, the War Department of the United States met in large measure the expense of maintaining at New Haven the Detach- ment of Volunteers from the Hospital Corps of the United States Army, detailed here through the courtesy of Surgeon- General Robert Maitland O'Reilly.

ACKNOWLEDGMENTS

OF AID IN THE CONDUCT OF THE EXPERIMENTS

The successful carrying out of the experiments in all their details, especially the chemical work, has been rendered pos- sible by the active and continuous co-operation of the writer's colleague, Lafayette B. Mendel, Ph.D., Professor of Physio- logical Chemistry in the Sheffield Scientific School.

Efficient aid in the routine chemical and other work of the laboratory in connection with the experiments has been ren- dered by Frank P. UnderhUl, Ph.D., Arthur L. Dean, Ph.D., Harold C. Bradley, B.A., Robert B. Gibson, Ph.B., Oliver E. Closson, Ph.B., and Charles S. Leavenworth, Ph.B.

Dr. William G. Anderson, Director of the Yale Gymnasium, with the co-operation of his assistants, has rendered valuable aid in looking after the physical development of the men

vi ACKNOWLEDGMENTS

under experiment, in arranging for frequent strength tests, as well as in prescribing the character and extent of their work in the Gymnasium. The greater portion of the training of the soldiers was under the personal supervision of William H. Callahan, M.D., Medical Assistant at the Gymnasium, while Messrs. William Chase, Anton MuUer, John Stapleton, and H. R. Gladwin, Assistant Instructors in the Gymnasium, led the drills and looked after the actual muscular training of the men."

In the study of " Reaction Time " and other matters of psychological interest the work was under the direction of Charles H. Judd, Ph.D., in charge of the Yale Psychological Laboratory, aided by Warren M. Steele, B.A., and Cloyd N. McAllister, Ph.D.

In the morphological study of the blood, etc.,, Dr. Wallace DeWitt, Lieutenant in command of the Army detail, rendered valuable aid. Dr. DeWitt likewise co-operated in all possible â– ways during his stay in New Haven to maintain the integrity of the conditions necessarily imposed on the soldier detail in an experiment of this character.

Further, acknowledgments are due the several non-com- missioned officers of the Hospital Corps for their intelligent co-operation and interest. Finally, to the men of the Hospital Corps who volunteered for the experiment, our thanks are due for their cheerful compliance with the many restrictions placed upon them during their six months' sojourn in New Haven, and for the manly way in which they conducted themselves under conditions not always agreeable.

To the students of the University who volunteered as sub- jects of experiment our acknowledgments are due for their intelUgent co-operation, keen interest, and hearty compliance with the conditions imposed.

PREFACE

There is no subject of greater physiological importance, or of greater moment for the welfare of the human race, than the subject of nutrition. How best to maintain the body in a condition of health and strength, how to establish the high- est degree of efficiency, both physical and mental, with the least expenditure of energy, are questions in nutrition that every enlightened person should know something of, and yet even the expert physiologist to-day is in an uncertain frame of mind as to what constitutes a proper dietary for different conditions of life and different degrees of activity. We hear on all sides widely divergent views regarding the needs of the body, as to the extent and character of the food requirements, contradictory statements as to the relative merits of animal and vegetable foods ; indeed, there is great lack of agreement regarding many of the fundamental questions that constantly arise in any consideration of the nutrition of the human body. Especially is this true regarding the so-called dietary standards, or the food requirements of the healthy adult. Certain general standards have been more or less widely adopted, but a careful scrutiny of the conditions under which the data were collected leads to the conclusion that the standards in question have a very uncertain value, especially as we see many instances of people living, apparently in good physical condition, under a rigime not at all in harmony with the existing standards.

Especially do we need more definite knowledge of the true physiological necessities of the body for proteid or albuminous foods, i.e., those forms of foods that we are accustomed to speak of as the essential foods, since they are absolutely requisite for life. If our ideas regarding the daily quantities of these foods necessary for the maintenance of health and

viii PREFACE

strength are exaggerated, then a possible physiological economy is open to us, with the added possibility that health and vigor may be directly or indirectly increased. Further, if through years and generations of habit we have become addicted to the use of undue quantities of proteid foods, quantities way beyond the physiological requirements of the body, then we have to consider the possibility that this excess of daily food may be more or less responsible for many diseased conditions, which might be obviated by more careful observance of the true physiological needs of the body.

First, however, we must have more definite information as to what the real necessities of the body for proteid food are, and this information can be obtained only by careful scientific experimentation under varying conditions. This has been the object of the present study, and the results obtained are now placed before the public with the hope that they will prove not only of scientific interest and value, but that they win aLso serve to arouse an interest in the minds of thought- ful people in a subject which is surely of primary importance for the welfare of mankind. That the physical condition of the body exercises an all-powerful influence upon the mental state, and that a man's moral nature even is influenced by his bodily condition are equally certain ; hence, the subject of nutrition, when once it is fully understood and its precepts obeyed, bids fair to exert a beneficial influence not only upon bodily conditions, but likewise upon the welfare of mankind in many other directions.

In presenting the results of the experiments, herein de- scribed, the writer has refrained from entering into lengthy discussions, preferring to allow the results mainly to speak for themselves. They are certainly sufficiently convincing and need no superabundance of words to give them value ; indeed, such merit as the book possesses is to be found in the large number of consecutive results, which admit of no contradiction and need no argument to enhance their value. The results presented are scientific facts, and the conclusions they justify are self-evident.

CONTENTS

Page Acknowledgments . . . . . v

Peeface .... ... ... . vii

Introductoky 1

I.

Experiments with Professional Men.

Chittenden : Daily Record of Nitrogen Excretion, etc 24

First Nitrogen Balance, with comparison of income and output,

amount and character of the daily food (34

Second Nitrogen Balance, with composition of daily food, etc. . 43

Mendel : Daily Record of Nitrogen Excretion, etc 53

First Nitrogen Balance, with comparison of income and output,

amount and character of the daily food 60

Second Nitrogen Balance, with composition of daily food, etc. . 67

Underhill : DaUy Record of Nitrogen Excretion, etc 79

First Nitrogen Balance, with comparison of income and output,

composition of the daily food, etc 87

Second Nitrogen Balance, with composition of daily food, etc. . 93

Dean : Daily Record of Nitrogen Excretion, etc 98

Nitrogen. Balance, with comparison of income and output, amount

and character of the daily food 103

Beers: Daily Record of Nitrogen Excretion, etc Ill

First Nitrogen Balance, with comparison of income and output,

amount and character of the daily food 114

Second Nitrogen Balance, with composition of daily food, etc. . 121

Summary of Results ; True Proteid Requirements 127

II.

Experiments with Volunteers from the Hospital Corps OF THE, United States Army.

Description of the Men 134

Daily Routine of Work 135

X CONTENTS

Page Daily Record of Nitrogen Excretion, etc., for each of the thirteen

men under experiment 139

Average Daily Output of Nitrogen 199

Nitrogen Metabolized per kilo of Body- Weight 201

Changes in Body- Weight during the Experiment 202

First Nitrogen Balance, with comparison of income and output,

amount and character of the daily food 203

Second Nitrogen Balance, with composition of daily food, etc. . . 223

Third Nitrogen Balance, with composition of daily food, etc. . . 242

Summary regarding Nitrogen Requirement 254

Physical Training of the Men — Report by Dr. Anderson of the

Yale Gymnasium 255

Body Measurements .... 261

Strength or Dynamometer Tests 262

Comparison of the Total Strength of the Men at the beginning and

end of the Experiment 274

Reaction Time Experiments — Report by Dr. Judd of the Yale

Psychological Laboratory 276

Character and Composition of the Blood . 283

General Conclusions 285

Daily Dietary of the Soldier Detail 288

III.

Experiments with University Students, trained in Athletics.

Consumption of Proteid Food by Athletes . . . 327

Description of the Men 329

Daily Record of Nitrogen Excretion, etc., for each of the eight men

under Experiment 332

Average Daily Excretion of Metabolized Nitrogen 364

Metabolized Nitrogen per kilo of Body- Weight 365

Daily Diet Prescribed 366

Nitrogen Balance, with comparison of income and output, and

amount and character of the daily food, etc 375

The Physical Condition of the Men 434

Strength or Dynamometer Tests .... 436

Report by Dr. Anderson of the Yale Gymnasium 439

Reaction Time — Report by Dr. Judd of the Yale Psychological

Laboratory 442

General Summary; Trne Physiological Requirements for Proteid

Food 454

CONTENTS xi

IV.

The Systemic Value op Physiological Economy in

Nutrition.

Page

Diseases due to Perversion of Nutrition 455

Waste Products of Proteid Metabolism may be Dangerous to Health 456

Origin and Significance of Uric Acid 458

Modification of Uric Acid Excretion by diminishing the amount of

Proteid Food 463

Tables showing Excretion of Uric Acid by the three groups of men

under observation ; Uric Acid per kilo of Body- Weight, etc. . 467

V. Economic and Sociological Importance of the Results . 471

VI.

General Conclusions . 474

vn.

Description of Illustrations 477

LIST OF ILLUSTRATIONS

Facing pagk

Group of soldiers at work in the Gymnasium 136

Side view of Fritz .... 198

Back view of Fritz . . ... . .... 204

Front view of CofEman and Steltz . ... 212

Back view of CofEman and Steltz .... . . . . 220

Side view of Zooman and Cohn 234

Back view of Zooman and Cohn ... 240

Side view of Loeiventhal and Morris . . . 258

Group of soldiers exercising in the Gymnasium .... . 262

Front view of Sliney 272

Soldiers exercising in the Gymnasium 284

Soldiers exercising in the Gymnasium ... 296

Side view of Stapleton 328

Back view of Stapleton 366

Front view of W. L. Anderson and Bellis 440

Back view of W. L. Anderson and BeUis 442

PHYSIOLOGICAL ECONOMY m NUTRITION

INTRODUCTORY

AS the result of many years of observation and experiment - certain general conclusions have been arrived at regarding the requisite amounts of food necessary for the maintenance of health and strength. Certain dietary standards have been set up which have found more or less general acceptance in most parts of the civilized world ; standards which have been reinforced and added to by man's aptitude for self-indulgence. Carl Voit, of Munich, whose long and successful life as a student of Nutrition renders his conclusions of great value, considers that an adult man of average body-weight (70-75 kilos) doing moderate muscular work requires daily 118 grams of proteid or albuminous food, of which 105 grams should be absorbable, 56 grams of fat, and 500 grams of carbohydrate, with a total fuel value of over 3000 large calopes, in order to maintain the body in equilibrium. The Voit standard or daily diet is accepted more or less generally as representing the needs of the body under normal conditions of life, and

Note. — For the benefit of lay readers, metabolism, a word frequently made use of, may be defined as a term applied to the coUectiye chemical changes taking place in living matter. When these metabolic changes are construc- tive, as in the building up of tissue protoplasm from the absorbed food mate- rial, they are termed anabolic ; when they are destructive, as in the breaking down of living matter or in the decoiUposition of the materials stored up in the tissues and organs, they are termed katabolic. Proteid metabolism, or more exactly proteid katabolism, therefore, means the destructive decom- position of proteid or albuminous matter in the living body and is practically synonymous with nitrogenous metabolism, since the entire nitrogen income Is mainly supplied by the proteids or albuminous matters of the food. The chief carbon income, on the other hand, is supplied by fats and carbohy- drates, such as starches and sugars.

1

2 PHYSIOLOGICAL ECONOMY IN NUTRITION

the conclusions arrived at by other investigators along these same lines have been more or less in accord with Voit's figures. In confirmation of this statement the following data may be quoted :

AVERAGE DIETS.

â– M-

^

3

v

1

*_

1

and Landergi

1

a 1

£

grams

grams

grams

grams

grams

grams

grams

Proteid ....

130

100

131

134

125

114

105

Carbohydrates .

550

240

494

523

400

651

541

Fats

40

100

68

79

125

54

63

Fuel value (calo-

ries) || ....

3160

2324

3195

3436

3315

3229

3235

In many of these diets it is to be noted that the proteid requirement is placed at even a higher figure than Voit's standard. Similarly, Erisman, studying the diets of Russian workmen having a free choice of food and doing moderately hard work, found the daily diet to be composed of 131.8 grams of proteid, 79.7 grams of fat, and 583.8 grams of carbohydrate, with a total fuel value of 3675 large calories. Further, Hult- gren and LandergrenlT found that Swedish laborers doing hard work had as their daily diet 189 grams of proteid, 110 grams of fat, and 714 grams of carbohydrate, with a total fuel value of 4726 large calories. Voit found that German soldiers on active service consumed daily 145 grams of proteid, 100 grams of fat, and 500 grams of carbohydrate, with a total fuel value

* Die Ernahrung des Menschen. Munich, 1876.

t Untersuchungen u. d. Ernahr. sohwedlscher Arbeiter. Stockholm, 1891.

t Ein Beitrag zur Lehre vom Eiweissbedarf des gesunden Menschen. Pfliiger's Archiv f. d. gesammte Physiologie. Band 48, p. 578.

§ D. Militararztl. Zeitschr., 1901, p. 622. Quoted by Hirschfeld, Archiv. f. Physiologie, 1903, p. 381.

II Large calories, or kilogram-degree units of heat.

IT Jahresbericht fiir Thierchemie, 1891, p, 369. The figures given in the above table represent the diet for men doing a moderate amount of work.

PHYSIOLOGICAL ECONOMY IN NUTRITION 3

of 3574 large calories. Lichtenfelt,* studying the nutrition of Italians, states that an Italian laborer doing a moderate amount of work requires 110.5 grams of proteid and a total fuel value for the daily food of 2698 calories, while at hard labor he needs 146 grams of proteid daily, with carbohydrates and fat suf3&cient to give 3088 large calories. In our own country Atwater,f who has made manyvaluable observations upon the dietetic habits of different classes of people and under different conditions of life, has stated that a somewhat more liberal allowance of proteid would seem desirable, say 125 grams, with a total fuel value of 3500 large calories for a man doing severe muscular labor.

In what is perhaps the latest book on alimentation, Armand Gautier,! writing of the French people, states that the ordi- nary man in that climate needs daily 110 grams of albumi- nous food, 68 grams of fat, and about 423 grams of amylaceous or saccharine food. It is possible, however, says Gautier, that the quantity of albuminous food can be reduced, if necessary, to 78 grams per day in case a man is not doing work and takes in addition at least 50 grams of fat and 485 grams of carbohydrate food. Where, however, an individual works eight to ten hours a day, the ration, says Gautier, must be increased to at least 135 grams of albuminous food, with 85 to 100 grams of fat, and with from 500 to 900 grams of starchy food.

While these figures may be taken as showing quite con- clusively the dietetic standards adopted by mankind, there is no evidence whatever that they represent the real needs or requirements of the body. We may even question whether simple observation of the kinds and amounts of food consumed by different classes of people under different conditions of life have any very important bearing upon this question. They

* Ueber die Ernalirung der Italiener. Pfliiger's Archiv. f. d. gesamrate Physiologie, Band 99, p. 1 (1903).

t Bulletin No. 46. United States Department of Agriculture, p. 03.

J L'Alimentation et les Regimes chez I'Homme sain et chez les Malades, Paris, 1904.

4 PHYSIOLOGICAL ECONOMY IN NUTRITION

throw light upon dietetic habits, it is true, but such observa- tions give no information as to how far the diets in question serve the real needs of the body. We may find, for example, that under certain given conditions of diet the people in ques- tion have the appearance of being well nourished, and that they do their work with apparent ease and comfort ; but might not these same results follow with smaller amounts of food ? If so, there must of necessity be a certain amount of physio- logical economy under the more restricted diet, and a conse- quent ultimate gain to the body through diminished wear and tear of the bodily machinery.

Indeed, experimental work and observations scattered through the last few years have suggested the possibility of much lower standards of diet sufficing to meet the real physiological needs of the body. Thus, Hirschfeld,* in 1887, found in experimenting on himself (24 years of age and weighing 73 kilos) that it was possible to maintain nitrogen equilibrium on a diet containing only 6 to 7.5 grams of nitro- gen per day, or 35 to 45 grams of proteid, for a period of ten to fifteen days. The amount of non-nitrogenous food con- sumed, however, was fairly large, especially the amount of butter, — frequently 100 grams a day — the average fuel value ranging from 3750 to 3916 large calories daily. In 1888 Hirschfeld, ■[• again experimenting on himself, maintained nitro- gen equilibrium for several days on 7.5 grams of nitrogen per day, with fats and carbohydrate sufficient to yield a total fuel value of 3462 large calories as the daily average. The chief criticism of Hirschfeld' s experiments is that he failed to obtain in all cases definite analytical data of the food-stuffs employed and failed to determine the nitrogen of the faeces. Still his results are of value as indicating the possibility of maintaining nitrogenous equilibrium for a brief time at least on a low proteid intake.

* Dntersuchungen iiber den Eiweissbedarf des Menschen. Pfluger's Arohiv f . die gcsammte Phyeiologie. Band 41, p. 533.

t Beitrage zur Ernalirungslehre des Menschen. Virehow's Archiv fiir exper. Pathol, u. Pharm. Band 114, p. 311.

PHYSIOLOGICAL ECONOMY IN NUTRITION 5

Kumagawa, * studying especially the diet of the Japanese and experimenting on himself (27 years old and weighing 48 kilos), found with a purely vegetable diet, containing per day 54.7 grams of proteid, 2.5 grams of fat, and 569.8 grams of carbohydrate, that he showed for a period of nine days a plus balance of nitrogen, indicating that his body was laying on about 4 grams of proteid per day. The nitrogen excreted per urine and fseees amounted to 8.09 grams per day, while the nitrogen in the daily food amounted to 8.75 grams. It is interesting to observe in these experiments, as indicating the degree of absorption of the vegetable food (composed in large measure of rice) that the daily average of nitrogen in the urine amounted to 6.069 grams and in the fseces 2.029 grams. In other words, of the 54.7 grams of nitrogen-containing food only 37.8 grams were absorbed, 12.69 grams passing'out with the fseces. The total fuel value of the absorbed food per day was 2478 large calories. Similarly, Hirschfeld f has called attention to the fact that with many vegetable foods espe- cially, not more than 75 per cent of the ingested proteid can be digested and absorbed, thus emphasizing the necessity of paying heed to the character of the proteid food in considering the nutritive value of a given diet.

In some experiments reported by C. Voit f in 1889, on the diet of vegetarians, E. Voit and Constantinidi found that nitrogenous equilibrium was established in one man with about 8 grams of nitrogen, corresponding to 48.5 grams of proteid as the daily diet, with large amounts of starchy foods and some fat. Similarly, Nakahama § in the same year, study- ing the diet (mostly vegetable) and nutritive condition of thirteen German laborers in Leipzig, found that their daily

* Vergleichende XJntersuchungen iiber die Ernahrung mit gemischter und rein vegetablischer Kost mit Beruuksichtigung des Eiweissbedarf es. Virchow'a Achiv f. exper. Pathol, u. Pliarm. Band 116, p. 370.

t Die Ernahrung der Soldaten vom physiologischen und volkswirthschaf tli- chen Standpunkt. Aehiv f. Physiologie 1903, p. 380.

} Ueber die Koat eines Vegetariers. . Zeitschr. f . Biologie. Band 25, p. 261.

§ Ueber den Eiweissbedarf des Erwachsenen mit Beriicksichtigung der Bekostigung in Japan. Archiv f. Hygiene. Band 8, p. 78.

6 PHYSIOLOGICAL ECONOMY IN NUTRITION

food contained on an average 85 grams of proteid, but Carl Voit criticising these results states that the men were of comparatively light body-weight — about 60 kilos — and not well nourished.

Kellner and Mori,* studying the nutrition of a Japanese (weighing 62 kilos and 23 years of age) state that on a purelj' vegetable diet containing 11.34 grams of nitrogen, of which only 8.58 grams were digested, there was a distinct loss of body-weight, with a daily loss to the body of 1.16 grams of nitrogen. On a mixed diet, however, containing fish, it was possible to establish nitrogenous equilibrium with a daily diet containing 17.48 grams of nitrogen, of which 15.27 grams were digested and utilized. Similarly, Caspari, f 29 years old and weighing 66.2 kilos, found that while he could main- tain his body in nitrogenous equilibrium on 13.26 grams of nitrogen per day, he could not accomplish it on 10.1 grams of nitrogen, though his daily food contained 3200 large calories.

Other investigators, however, have found no great difficulty in establishing nitrogenous equilibrium in man with much lower quantities of proteid food. Thus, Klemperer J found in the case of two young men of 64 and 65.5 kilos body-weight respectively, in an experiment lasting eight days, that nitrog- enous equilibrium was established on 4.38 and 3.58 grams of nitrogen per day, but with a daily diet containing in addition to the small amount of proteid 264 grams of fat, 470.4 grams of carbohydrate, and 172 grams of alcohol, with a total fuel value of 5020 large calories.

Peschel,§ too, has reported experimental results showing that he was able to establish nitrogenous equilibrium for a

* Untersuchungen iiber die Ernahrung der Japaner, Zeitschr. f. Biologie. Band 25, p. 102.

t Ein Beitrag zur Erage der Ernahrung bei verringerter Eiweisszufuhr. Archiv f. Physiologie, .Jahrgang 1901, p. 323.

J Untersuchungen iiber StofEwechsel und Ernahrung in Krankheiten. Zeitschr. f. klin. Medizin. Band 16, p. 650.

§ Untersucliungen iiber den Eiweissbedarf des gesunden Menschen. Ber- lin, 1891.

PHYSIOLOGICAL ECONOMY IN NUTRITION 7

brief period with 7 grams of nitrogen daily, 5.31 grams ap- pearing in the urine and 1.58 grams in the faeces.

Caspari and Glaessner,* in a five-days' experiment with two vegetarians, found that the wife consumed daily, on an average, 5.33 grams of nitrogen, with fats and carbohydrates to equal 2715 calories, while the man took in 7.82 grams of nitrogen and 4559 calories. Both persons laid on nitrogen in spite of the low intake of proteid food.

Siven's f experiments, however, are perhaps worthy of more careful consideration. Of 60 kilos body-weight and 30^ years of age, his experiments conducted on himself extended through thirty-two days with establishment of nitrogenous equilibrium on 6.26 grams of nitrogen. Moreover, in another experiment he was in nitrogen equilibrium for a day or two at least on 4.5 grams of nitrogen. In Siven's experiment, the most noticeable feature is the added fact that the total intake of food per day was comparatively low, with a fuel value of only 2444 large calories. In this connection we may call attention to the recent experiments of Landergren,J who found with four individuals fed on a daily diet containing only 2.1 to 2.4 grams of nitrogen, but with a large amount of carbohydrate, some fat and alcohol, that on the fourth day of this " specific nitrogen hunger " only 3 to 4 grams of nitro- gen were metabolized and appeared in the urine. In other words, a healthy adult man having a sufficient intake of non- nitrogenous food seemingly need not metabolize more proteid than suffices to yield 3 to 4 grams of nitrogen per day.

Such data as these, of which many more might be quoted, surely warrant the question, how far are we justified in as- suming the necessity for the rich proteid diet called for by the Voit standard ? Voit, however, with many other physiol-

* Ein StofEwechselversuch an Vegetarianern. Biochemisches Centralblatt. Band 2, p. 144 (1903).

t Ueber das Stickstoffgleichgewioht beim erwachsenen Menschen. Skan- dinavisches Archiv f. Physiol. Band 10, p. 91.

j: Untersuchungen iiber die Eiweissumsetzung des Menschen. Skandina- visches Archiv f. Physiol. Band 14, p. 121 (1903).

8 PHYSIOLOGICAL ECONOMY IN NUTRITION

ogists would apparently object to any diminution of the daily 118 grams of proteid for the moderate worker, on the ground that an abundance of proteid in the food is a necessity for the maintenance of physical vigor and niuscular activity. This view is certainly reinforced by the customs and habits of mankind ; but we may well query whether our dietetic habits will bear criticism, and in the light of modern scientific in- quiry we may even express doubt as to whether a rich proteid diet adds anything to our muscular energy or bodily strength.

How far can our natural instinct be trusted in the choice of diet? We are all creatures of habit, and our palates are pleasantly excited by the rich animal foods with their high content of proteid, arid we may well question whether our dietetic habits are not based more upon the dictates of our palates than upon scientific reasoning or true physiological needs. There is a prevalent opinion that to be weU nourished the body must have a large excess of fat deposited throughout the tissues, and that all bodily ills and weaknesses are to be met and combated by increased intake of food. There is constant temptation to increase the daily ration, and there is almost universal belief in the effictacy of a rich and abundant diet to strengthen the body and to increase bodily and mental vigor. Is there any justification for these beliefs? None, apparently, other than that which comes from the customs of generations of high living.

It is self-evident that the smallest amount of food that will serve to keep the body in a state of high efficiency is physio- logically the most economical, and hence the best adapted for the needs of the organism. Any excess over and above what • is really needed is not only uneconomical, but may be directly injurious. This is especially true of the proteid or albumi- nous foods. It is, however, quite proper to question whether a brief experiment of a few days in which nitrogenous equi- librium is perhaps established at the low level of 4 to 5 grams of nitrogen, the equivalent of 25 to 35 grams of proteid, is to be accepted as fixing the daily requirements of the healthy man, offsetting the customs or habits of a lifetime. Voit himself,

PHYSIOLOGICAL ECONOMY IN NUTRITION 9

however, has clearly emphasized the general principle that the smallest amount of proteid, with non-nitrogenous food added, that will suffice to keep the body in a state of continual vigor is the ideal diet, Proteid decomposition products are a constant menace to the well-being of the body; any quantity of proteid or albuminous food beyond the real requirements of the body may prove distinctly injurious. We see the evil effects of uric acid in gout, but there are many other nitrogenous waste products of proteid katabolism, which with excess of proteid food are liable to be unduly conspicuous in the fluids and tissues of the body, and may do more or less damage prior to their excretion through the kidneys. Further, it requires no imagination to understand the constant strain upon the liver and kidneys, to say nothing of possible influ- ence upon the central and peripheral parts of the nervous system, by these nitrogenous waste products which the body ordinarily gets rid of as speedily as possible. They are an ever present evil, but why increase them unnecessarily ? This question brings us back to the starting-point. What is the minimal proteid requirement for the healthy man, or rather, how far can we safely and advantageously diminish our proteid intake below the commonly accepted standards?

The question of safety is a pertinent one. Thus, Muhk * some years ago (1893) sounded a warning on this point which was later confirmed by Rosenheim.! Both of these observers reported that in dogs fed for some time on a low proteid diet, but with an abundance of carbohydrate and fat, there was after some weeks (6-8) a loss of the power of absorption from the alimentary tract, dependent not alone upon a changed condition of the epithelial cells of the intestine, but also upon a diminished secretion of the digestive juices, loss of body- weight, strength, and vigor, followed speedily by death. If

* TJeber die Folgen einer ausreiohenden, aber eiweissarmen Nahrung. Ein Beitrag zur Lehre vom Biweissbedarf. Virchow's Archiv f. exper. Pathol, u. Pharm. Band 132, p. 91.

t Weitere Untersuchungen uber die Schadlichkeit eiweissarmer JiTahrung. Pfliiger's Archiv f. die gesammte Physiol, Band 54, p. 61,

10 PHYSIOLOGICAL ECONOMY IN NUTRITION

these results were really due to the low proteid diet, they suggest a grave danger which must not be lightly passed by. Jagerroos* has likewise observed, experimenting on dogs, that there was, after some months, a striking disturbance of the intestines on a low proteid intake, which, however, was eventually traced to a distinct infection, and probably in no manner connected with the diminished amount of proteid in the diet. In these various experiments on dogs carried out by Munk, Rosenheim, and by Jagerroos, there was of neces- sity great monotony in the diet, and in Munk's experiments no fresh meat at all was fed, but simply dried food. In other words, if the diet was in any sense responsible for the poor health of the animals, it is fully as plausible to attribute the results to the abnormal conditions under which the animals were kept as to any specific effect due to the low proteid in- take. It is very essential that the food of dogs, as of men, shall fulfil all ordinary hygienic conditions. It must be not only of sufficient quantity for the true needs of the body, but it should also have the necessary variety with reasonable de- gree of digestibility, and proper volume or bulk. When these qualities are lacking, it is not strange if deviations from the normal gradually develop. That the low intake of proteid food could be responsible for the condition existing in Munk's and Rosenheim's experiments is not plausible ; a view which is strongly reinforced by many observations, notably those of Albu t on a woman thirty-seven years old and weighing 37.5 kilos, who had followed a vegetarian diet for six years, and who while under Albu's care for two years consumed only 34 grams of proteid per day, the total fuel value of the food being only 1400 calories per day. This woman was in nitro- genous equilibrium on 5.4 grams of nitrogen, and on this diet had freed herself from the illness to which she had long been subject.

* Ueber die Folgen einer ausreichenden, aber eiweiasarmen Nahrung. Skan- dinavisches Archiv f . Physiol. Band 13, p. 375.

t Zur Bewertung der vegetarischen Diat. Berliner klin. Woohenschr. 1901. p. 647 and 670. See also, Albu, die vegetarishe Diat. Leipzig, 1902. p. 65.

PHYSIOLOGICAL ECONOMY IN NUTRITION 11

Voit's * vegetarian is described by Voit Iiimself as a man twenty-eight years old, weighing 57 kilos, well nourished, with well developed muscles, etc. He had lived on a purely vegetable diet for three years, and was found to be in ni- trogenous equilibrium on 8.2 grams of nitrogen. No men- tion is made of any disagreeable effects connected with this low proteid ration, although persisted in for several years. Jaffa's f experiments and observations on the fruitarians and nutarians of California " showed in every ctise (two women and three children) that though the diet had a low protein and energy value, the subjects were apparently in excellent health and had been so during the five to eight years they had been living in this manner." In comparing the income and outgo of nitrogen on a diet composed mainly of nuts and fruits, it was observed in two subjects that 8 grams of nitro- gen were sufficient to bring about nitrogen equilibrium, while with two other subjects on a like diet the nitrogen required daily for equilibrium was about 10 grams. The diet used in these experiments, however, was of necessity more or less restricted in variety, and was without doubt somewhat monot.- onous. Jaffa appears to agree with Caspari that the minimum amount of proteid required daily varies with the individual, and may even vary with the same individual at different times. Further, Jaffa, in harmony with Siven, believes that after the body has suffered a loss of nitrogen, there is at once an effort to attain nitrogenous equilibrium, and that any gain of nitrogenous body material is a comparatively slow process. If this is true, it is obvious that the living substance of the tissue protoplasm must be slowly formed from the proteid of the diet. This, says Jaffa, should serve as a warning to any- one contemplating any appreciable decrease in the proteid of the daily diet.

Another statement made by Jaffa may be quoted in this

* See Zeitschr. f. Biologie. Band 25, p. 255.

t Further Investigations among Fruitarians at the California Agricultural Experiment Station. 1001-1902. U. S. Department of Agriculture. Bulletin No. 132.

12 PHYSIOLOGICAL ECONOMY IN NUTRITION

connection, since it illustrates the attitude taken by many physiologists on this question. " Even if it could be proved," says Jaffa, " by a large number of experiments that nitrogen equilibrium can be maintained on a small amount of protein, it would still be a great question whether or not it would be wise to do so. There must certainly be a constant effort on the part of the human organism to attain this condition, and with a low protein supply it might be forced to do so under conditions of strain. In such a case the bad results might be slow in manifesting themselves, but might also be serious and lasting. It has also been suggested that when living at a fairly high protein level the body is more resistant to disease and other strains than when the protein level is low." While these suggestions demand careful consideration, it is equally evident that there is another side to the question, viz., the possible danger to the body from the phj'siological action of the larger amounts of nitrogenous waste products which result from an excess of proteid food, and which float about through the system prior to their excretion. In addition, we must not overlook the great loss of energy to the body in handling and getting rid of the surplus of unnecessary food of whatever kind introduced into the alimentary tract, to say nothing of the danger of intestinal putrefaction and toxaemia when from any cause the system loses its ability to digest and absorb the excess of food consumed. Further, the possible strain on the kidneys and other organs must not be overlooked. Hence we may well query on which side lies the greater danger. To an unprejudiced observer, one not wedded to old-time tradition, it would seem as if great effort was being made to sustain the claims of a high-proteid intake. It is surely well to be care- ful, but it is certainly not necessary to magnify imaginary' dangers to the extent of suppressing all efforts toward the establishment of possible physiological economy.

In a paper read before the Physiological Section of the British Medical Association in 1901 by Dr. van Someren, claim is made of the existence of a reflex of deglutition, the proper working of which protects from the results of mal-

PHYSIOLOGICAL ECONOMY IN NUTRITION 13

nutrition by preventing the intake of any excess of food. Thorough mastication and insalivation aid in the more com- plete utilization of the food and render possible great economy, so that body-weight and nitrogen equilibrium are both main- tained on an exceptionally small amount of food. This principle had been worked out by Mr. Horace Fletcher on himself in an attempt to restore his health to a normal con- dition, with such beneficial results that he was speedily restored to a state of exceptional vigor and well-being. De- liberation in eating, necessitated by the habit of thorough insalivation, it is claimed results in the occurrence of satiety on the ingestion of comparatively small amounts of food, and hence all excess of food is avoided.

In the autumn of 1901, Mr. Fletcher and Dr. van Someren visited the physiological laboratories of Cambridge University, and as stated by Sir Michael Foster * the matter was more closely inquired into with the assistance of physiological ex- perts. Observations were carried out on various individuals, and as stated by Professor Foster " the adoption of the habit of thorough insalivation of the food was found in a consensus of opinion to have an immediate and very striking effect upon appetite, making this more discriminating, and leading to the choice of a simple dietary, and in particular reducing the crav- ing for flesh food. The appetite, too, is beyond all question fully satisfied with a dietary considerably less in amount than with ordinary habits is demanded." ..." In two individuals who pushed the method to its limits it was found that complete bodily efficiency was maintained for some weeks upon a dietary which had a total energy value of less than one-half of that usually taken, and comprised little more than one-third of the proteid consumed by the average man." Finally, says Foster, "it may be doubted if continued efficiency could be main- tained with such low values as these, and very prolonged observations would be necessary to establish the facts. But all subjects of the experiments who applied the principles

* See Horace Fletcher, The A-B-Z of our own Nutrition. (1903.) New York. p. 48.

14 PHYSIOLOGICAL ECONOMY IN NUTRITION

intelligently agreed in finding a very marked reduction in their needs, and experienced an increase in their sense of well- being and an increase in their working powers."

In the autumn of 1902 and in the early part of 1903, Mr. Fletcher spent several months with the writer, thereby giving an opportunity for studying his habits of life. For a period of thirteen days in January he was under constant observation in the writer's laboratory, when it was found that the average daily amount of proteid metabolised was 41.25 grams, his body-weight (75 kilos) remaining practically constant. Later, a more thorough series of observations was made, involving a careful analysis of the daily diet, together with analysis of the excreta. For a period of six days the daily diet averaged 44.9 grams of proteid, 38.0 grams of fat, and 253 grams of car- bohydrate, the total fuel value amounting to only 1606 large calories per day. The daily intake of nitrogen averaged 7.19 grams, while the daily output through the urine was 6.30 grams and in the faeces 0.6 gram ; i. e., a daily intake of 7.19 grams of nitrogen, with a total output of 6.90 grams, showing a daily gain to the body of 0.29 gram of nitrogen, and this on a diet containing less than half the proteid re- quired by the Voit standard and having only half the fuel value of the Voit diet. Further, it was found by careful and thorough tests made at the Yale Gymnasium that Mr. Fletcher, in spite of this comparatively low ration was in prime physical condition. In the words of Dr. Anderson, the Director of the Gymnasium, "the case is unusual, and I am surprised that Mr. Fletcher can do the work of trained athletes and not give marked evidences of over-exertion. . . . Mr. Fletcher per- forms this work with greater ease and with fewer noticeable bad results than any man of his age and condition I have ever worked with." * It is not our purpose here to discuss how far these results are due to insalivation, or the more thorough mastication of food. The main point for us is that we have here a striking illustration of the establishment of nitrogen

* For a fuller account of this study, see Chittenden, Physiological Economy in Nutrition. Popular Science Monthly, June, 1903.

PHYSIOLOGICAL ECONOMY IN NUTRITION 15

equilibrium on a low proteid diet and great physiological economy as shown by the low fuel value of the food consumed, coupled with remarkable physical strength and endurance.

With data such as these before us we see the possible im- portance of a fuller and more exact knowledge of true dietary standards. We find here questions suggested, the answers to which are of primary importance in our understanding of the nutritive processes of the body; greater ease in the main- tenance of health, increased power of resistance to disease germs, duration of life increased beyond the present average, greater physiological economy and greater efficiency, increased mental and physical vigor with less expenditure of energy on the part of the body. All these questions rise before us in connection with the possibility of maintaining equilibrium on a lowered intake of food, especially nitrogenous equi- librium, with a diminished consumption of proteid or albumi- nous food. Is it not possible that the accepted dietary standai-ds are altogether too high ?

It is of course understood that there can be no fixed dietary standard suitable for all people, ages, and conditions of life. Dietary standards at the best are merely an approximate in- dication of the amounts of food needed by the body, but these needs are obviously changeable, varying with the degree of activity of the body, especially the amount of physical work performed, to say nothing of differences in body-weight, sex, etc. Further, it is doubtless true that there is what may be called a specific coefficient of nutrition characteristic of the individual, a kind of personal idiosyncrasy which exercises in some degree a modifying influence upon the character and extent of the changes going on in the body. Still, with due recognition of the general influence exerted by these various factors the main question remains, viz., how far the usually accepted standards of diet are correct ; or, in other words, is there any real scientific ground for the assumption that the average individual doing an average amount of work requires any such quantity of proteid, or of total nutrients, as the ordi- nary dietetic standards call for? Cannot all the real phy-

16 PHYSIOLOGICAL ECONOMY IN NUTRITION

Biological needs of the body be met by a greatly reduced proteid intake, with establishment of continued nitrogenous equilibrium on a far smaller amount of proteid food than the ordinary dietary standards call for, and with actual gain to the body?

Just here we may emphasize why prominence is given to the establishment of nitrogenous equilibrium, and why the proteid intake assumes a greater importance than the daily amounts of fat and carbohydrate consumed. Fats and car- bohydrates when oxidized in the body are ultimately burned to simple gaseous products, viz., carbonic acid and water. Hence, these waste products are easily and quickly elimin- ated and cannot exercise much deleterious influence even when formed in excess. To be sure, there is waste of energy in digesting, absorbing, and oxidizing the fats and carbohy- drates when they are taken in excessive amounts. Once in- troduced into the alimentary canal they must be digested, otherwise they will clog the intestine or undergo fermenta- tion, and so cause trouble. Further, when absorbed they may be transformed into fat and deposited in the various tissues and organs of the body ; a process desirable up to a certain point, but undesirable when such accumulation renders the body gross and unwieldy. With proteid foods, on the other hand, the story is quite different. These substances, when oxidized, yield a row of crystalline nitrogenous products which ulti- mately pass out of the body through the kidneys. Prior to their excretion, however, these products — frequently spoken of as toxins — float about through the body and may exercise more or less of a deleterious influence upon the system, or, being temporarily deposited, may exert some specific or local influ- ence that calls for their speedy removal. Hence, the impor- tance of restricting the production of these bodies to the minimal amount, owing to their possible physiological effect and the part they are liable to play in the causation of many diseased conditions. Further, the elimination of excessive amounts of these crystalline nitrogenous bodies through the kidneys places upon these organs an unnecessary burden which

PHYSIOLOGICAL ECONOMY IN NUTRITION 17

is liable to endanger their integrity and possibly result in seri- ous injury, to say nothing of an early impairment of function.

The present experiments were undertaken to throw light upon this broad question of a possible physiological economy in nutrition, and with special reference to the minimal proteid requirement of the healthy man under ordinary conditions of life. The writer as a student of physiology has always main- tained that man is disposed to eat far more than the needs of the body require, but his active interest in this problem was aroused especially by his observations of Mr. Fletcher and the marked physiological economy the latter was able to practice, not only without detriment, but apparently with great gain to the body as regards strength, vigor, and endurance, coupled with an apparent resistance to disease. While Mr. Fletcher and Dr. Van Someren would doubtless emphasize the impor- tance of insalivation as a means of controlling the appetite and thereby regulating the consumption of food in harmony with the real needs of the body, it is of primary importance for the physiologist and for mankind to know definitely how far it is possible to reduce the intake of food with perfect safety and without loss of that strength, mental and physical, vigor, and endurance which are characteristic of good health. Further, it is equally plain that if there is possible gain to the body from a practice of physiological economy in diet, we should know how far this can be accomplished by simple restriction in the amount of food without complicating the problem by other factors.

In planning the conduct of this series of experiments the writer has clearly recognized that, while it may be possible, as previous experiments have shown, to maintain body equilib- rium and nitrogen equilibrium on a low proteid diet for a brief period, this fact does not, as Munk has previously pointed out, by any means establish the view that such a diet will prove efficient in maintaining equilibrium for a long period, or that bodily strength and vigor can be kept up and the proper resistance to disease secured. Hence, it seemed

18 PHYSIOLOGICAL ECONOMY IN NUTRITION

necessary to so arrange the experiments that they should con- tinue not for a few days or weeks merely, but through months and years. Further, it is very questionable whether the re- stricted diet (restricted in variety) frequently made use of for convenience in ordinary metabolism experiments is well adapted for bringing out the best results. Hence, it was decided to avoid so far as possible any monotony of diet, giving due rec- ognition to the psychical influences liable to affect secretion, digestion, etc., so admirably worked out by Pawlow in his classical experiments on these subjects ; influences which are unquestionably of great importance in controlling and modi- fying, in some measure at least, the nutritive changes in the body. Again, it is evident that to have experiments of this character broadly useful, they must be tried upon a large number of people and under different conditions of life, in order to avoid so far as possible the influence of personal idiosyncrasy and thereby escape misleading conclusions.

The experiments have been conducted with three distinct types or classes of individuals :

1st. A group of five men of varying ages, connected with the University as professors and instructors ; men who while leading active lives have not engaged in very active muscular work. They were selected as representatives of the mental worker rather than the physical worker, although several of them in the performance of their daily duties had to be on their feet in the laboratory a good portion of the day.

2d. A detail of thirteen men, volunteers from the Hospital Corps of the United States Army and representatives of the moderate worker ; men who for a period of six months took each week day a vigorous amount of systematic exercise in the gymnasium, in addition to the routine work connected with their daily life as members of the United States Hospital Corps. These men were of different nationalities, ages, and temperaments.

3d. A group of eight young men, students in the Univer- sity, all thoroughly trained athletes, and some of them with exceptional records in athletic events.

PHYSIOLOGICAL ECONOMY IN NUTRITION 19

I. EXPERIMENTS WITH PROFESSIONAL MEN.

Before proceding with a detailed account of the experiaaen- tal work, it may be well again to emphasize that what is es- pecially desired is to ascertain how far, if any, the intake of proteid food can be diminished without detriment to the body, i. e., with maintenance of nitrogen and body equilibrium and without impairment of bodily and mental vigor. Further, if a lower proteid standard than that generally adopted can be established, it is desirable to ascertain whether it can be main- tained indefinitely, or for a long period of time, without loss of strength and vigor. Obviously, it is of primary importance that we should know quite definitely what the minimal proteid requirement of the healthy man per kilo of body-weight really is, and the experimental work about to be detailed has aimed especially to determine whether it is possible to materially lower the amount of daily proteid food, without detriment to the bodily health and with maintenance of physical and mental vigor.

The writer, fully impressed with his responsibility in the conduct of an experiment of this kind, began with himself in November, 1902. At that time he weighed 65 kilos, was nearly 47 years of age, and accustomed to eating daily an amount of food approximately equal to the so-called dietary standards. Recognizing that the habits of a lifetime should not be too suddenly changed, a gradual reduction was made in the amount of proteid or albuminous food taken each day. In the writer's case, this resulted in the course of a month or two in the complete abolition of breakfast, except for a small cup of coffee. A light lunch was taken at 1.30 p. M.^ followed by a heavier dinner at 6.30 p. m. Occasionally, however, the heartier meal was taken at noontime, as the appetite suggested. It should be added that the total intake of food was gradually diminished, as well as the proteid constituents. There was no change, however, to a vegetable diet, but a simple introduc- tion of physiological economy. Still, there was and is now a distinct tendency toward the exclusion of meat in some meas-

20 PHYSIOLOGICAL ECONOMY IN NUTRITION

ure, the appetite not calling for this form of food in the same degree as formerly. At first, this change to a smaller amount of food daily was attended with some discomfort, but this soon passed away, and the writer's interest in the subject was aug- mented by the discovery that he was unquestionably in im- proved physical condition. A rheumatic trouble in the knee joint, which had persisted for a year and a half and which only partially responded to treatment, entirely disappeared (and has never recurred since). Minor troubles, such as " sick head- aches " and bilious attacks, no longer appeared periodically as before. There was greater appreciation of such food as was eaten ; a keener appetite and a more acute taste seemed to be developed, with a more thorough liking for simple foods. By June, 1903, the body-weight had fallen to 58 kilos.

During the summer the same simple diet was persisted in — a small cup of coffee for breakfast, a fairly substantial dinner at midday and a light supper at night. Two months were spent in Maine at an inland fishing resort, and during a part of this time a guide was dispensed with and the boat rowed by the writer frequently six to ten miles in a forenoon, some- times against head winds (without breakfast), and with much greater freedom from fatigue and muscular soreness than in previous years on a fuller dietary. The test of endurance and fitness for physical work which the writer thus carried out " on an empty stomach " tended to strengthen the opinion that it is a mistake to assume the necessity for a hearty meal because heavy work is about to be done. It is certainly far more rational from a physiological standpoint to leave the hearty meal untU the day's work is accomplished. We seem- ingly forget that the energy of muscular contraction comes not from the food-stuffs present at the time in the stomach and intestinal tract, but rather from the absorbed material stored up in the muscles and which was digested and absorbed a day or two before. Further, it is to be remembered that the very process of digestion draws to the gastro-intestinal tract a large supply of blood, and that a large amount of energy is needed for the processes of secretion, digestion, absorption, and

PHYSIOLOGICAL ECONOMY IN NUTRITION 21

peristalsis, which are of necessity incited by the presence of food in the stomach and intestine, thereby actually diminish- ing the amount of energy available at the place where it is most needed. Why, then, draw upon the resources of the body just at a time, or slightly prior to the time, when the work we desire to perform, either muscular or mental, calls for a copious blood supply in muscle or brain, and when all available energy is needed for the task that is to be accomplished ?

We are too wont to compare the working body with a ma- chine, the boiler, engine, etc., overlooking the fact that the animal mechanism differs from the machine in at least one im- portant respect. When we desire to set machinery in opera- tion we must get up steam, and so a fire is started under the boiler and steam is generated in proportion as fuel is burned. The source of the energy made use of in moving the machin- ery is the extraneous combustible material introduced into the fire-box, but the energy of muscular contraction, for example, comes not from the oxidizable food material in the stomach, but from the material of the muscle itself. In other words, in the animal body it is a part of the tissue framework, or mate- rial that is closely incorporated with the framework, that is burned up, and the ability to endure continued muscular strain depends upon the nutritive condition of the muscles involved, and not upon the amount of food contained in, or introduced into, the stomach. All physiologists wiU, I think, acknowledge the soundness of this reasoning, but how few of us apply the principle in practice. It is perfectly logical to begin the work of the day with a comparatively empty stomach, — after we have once freed ourselves from the habit of a hearty breakfast, — and in the writer's experience both mental and physical work have become the easier from this change of habit. The muscle and the brain are given opportunity to repair the waste they have undergone, by the taking of food at times when the digestive processes will not draw upon the energy that in activity is needed elsewhere.

Further, it is easy to understand why on a restricted diet, especially of proteid foods, there should be a diminished sense

22 PHYSIOLOGICAL ECONOMY IN NUTRITION

of fatigue in connection with vigorous or continued muscular work, and why at the same time there should be an increased power of endurance, with actual increase of strength. With a diminished intake of proteid food there is a decreased for- mation of crystalline nitrogenous waste products, such as uric acid and the purin bases, to say nothing of other bodies less fully known, which circulating through the system are undoubtedly responsible, in part at least, for what we term fatigue. We need not consider here whether the sense of fatigue is due to an action of these substances upon the muscles themselves, upon the motor nerves or their end- plates, or upon the central nervous system ; it is enough for the present purpose to emphasize the probable results of their presence in undue amoimt. Lastly, we may emphasize what is pretty clearly evident to-day, viz., that the energy of mus- cular contraction comes preferably from the oxidation, not of the nitrogenous or proteid constituents of the muscles, but of the non-nitrogenous components of the tissue ; another reason why excess of proteid food may be advantageously avoided. Moreover, proteid food stimulates body metabolism in general, and hence undue amounts of proteid in the diet augment unnecessarily the metabolism or combustion of the non-nitrogenous material of the muscle, thereby destroying what would otherwise be preserved as a source of energy in muscular contraction, when the muscles are called upon for the performance of their daily functions.

On the writer's return to New Haven in the fall of 1903, he was surprised to find that his body-weight was practically the same as early in July. In the period between November, 1902, and July, 1903, the body had lost 8 kilos under the gradual change of diet, but from July to October, 1903, the weight had apparently remained stationary, from which it might fairly be assumed that the body had finally adjusted itself to the new conditions.

What now was the condition of the body as regards nitro- gen metabolism ? To answer this question the entire twenty- four hours' urine was collected practically every day, from

PHYSIOLOGICAL ECONOMY IN NUTRITION 23

October 13, 1903, to June 28, 1904, representing a period of nearly nine months. This daily output through the kidneys was analyzed each day with special reference to the total nitrogen,* as a measure of the amount of proteid material metabolized. Total volume of the urine, specific gravity, uric acid, phosphoric acid, indican, and other points were also considered, the more important results being indicated in the following tables.

* All figures for nitrogen throughout the book, whether referring to food, urine, or faeces, were obtained by exact chemical analysis, ' using the Kjel- dahl-Gunning method.

Uric acid was determined by the method of Folin, i.e., precipitation of the urine with ammonium sulphate, etc., and titration with potassium per- manganate.

Phosphoric acid was estimated by titration with a standard uranium solution, using potassium ferrocyanide as an indicator.

At times, as will be seen from the tables, nitrogen, uric acid, etc., were not determined in each day's urine. In such cases, an aliquot part of each twenty- four hours' urine was taken and the analyses made with the mixed samples for the giren period, the figures thus obtained showing the average daily composition for that period.

24 PHYSIOLOGICAL ECONOMY IN NUTRITION CHITTENDEN.

Date.

Body- weight.

Urine.

Volume. 24 hours.

Sp. Or.

Kitrogen.

Uric Acid.

P.O..

1903

kUos

c.c.

gramB

gram

grams

Oct. 13

67.6

380

1027

5.46

0.376

1.10

14

. . .

550

1027

6.51

. , .

. . .

15

400

1022

5.40

0.352

1.02

16

600

1027

6.45

• . .

. . .

17

57.4

477

1030

6.40

â–  . .

18

670

1027

7.20

0.406

1.10

19

435

1027

6.13

20

465

1028

6.83

0.476

0.92

21

. • .

450

1029

6.51

, . .

. . .

22

465

1027

6.14

0.370

0.96

27

446

1023

6.62

0.386

0.79

28

405

1027

6.08

Nov. 1

390

1029

5.68

0.372

0.42

2

530

1027

6.33

3

470

1027

5.92

0.412

0.75

i

425

1028

5.88

5

375

1029

4.93

0.330

0.79

7

646

1028

6.57

. . •

8

57.4

466

1029

5.82

0.371

0.66

9

415

1027

5.43

10

615

1025

6.45

0.430

1.17

11

410

1028

4.80

12

680

1026

5.64

0.371

1.02

13

684

1027

5.82

• ■ .

14

605

1029

6.36

> * •

15

406

1028

5.80

0.384

0.73

16

425

1027

5.43

17

456

1028

5.27

0.367

0.76

18

676

1027

6.62

19

447

1027

5.34

0.389

0.77

20

. . .

480

1029

6.00

21

67.5

400

1029

5.71

• •

22

. . .

382

1029

6.62

0.379

0.97

23

57.7

350

1029

6.33

> . .

24

422

1029

6.43

0.400

25

436

1030

5.79

26

67.6

446

1030

6.09

0.430

1.01

27

430

1030

6.17

29

464

1027

5.66

0.420

0.93

30

456

1023

5.56

PHYSIOLOGICAL ECONOMY IN NUTRITION 25

CHITTENDEN.

TTrine.

Date.

Body-

weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Urlo Acid.

PsOj.

1903

kiloB

CO.

grams

gram

grams

Dec. 1

. . t

420

1028

6.31

0.450

0.92

2

465

1027

6.17

3

430

1027

5.34

0.860

0.82

4

365

1029

4.77

. . .

5

430

1030

6.83

, . .

. - •

6

615

1028

6.90

0.393

1.08

7

400

1028

5.57

. . .

. . . â– 

8

390

1028

4.99

0.328

1.02

9

405

1030

6.17

. . .

â–  â–  .*

10

57.6

370

1026

4.64

0.308

0.90

11

827

1030

4.66

0.325

1.11

12

390

1027

6.16

0.346

1.01

13

429

1029

6.66

. . •

14

360

1030

4.84

• . .

15

295

1029

4.32

0.291

0.82

16

445

1029

6.27

. . .

17

390

1032

6.59

0.368

0.73

18

420

1030

5.62

.

19

415

1027

5.03

. < .

20

57.5

390

1030

5.71

0.402

0.78

21

360

1023

4.25

. . .

22

360

1030

5.13

0.342

0.79

28

400

1031

5.08

24

435

1030

6.44

26

450

1029

5.13

0.329

0.77

26

465

5.55

,

27

470

• . .

6.58

.• . .

28

635

8.18

29

535

. . .

7.67

. . .

30

656

9.68

. . .

31

57.6

490

1031

7.61

0.466

0.92

1904

Jan. 1

■ • .

415

1030

6.41

.

2

490

1031

6.56

. . .

3

460

1030

5.91

0.319

0.79

4

58.1

430

1030

5.72

. . .

. . .

S

570

1028

6.36

0.402

. . .

6

445

1028

5.68

. . .

. . .

7

510

1028

5.91

0.367

0.99

8

420

1028

5.37

26 PHYSIOLOGICAL ECONOMY IN NUTRITION

CHITTENDEN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Bp. Gr.

Nitrogen.

Urio Acid.

PA-

1904

kUos

c.c.

grams

gram

gram

Jan. 9

650

1027

7.29

10

635

1024

6.32

0.414

0.99

11

410

1028

4.87

12

450

1027

6.48

13

410

1027

5.34

0.435

14

532

1028

6.22

0.502

15

530

1028

5.98

16

615

1030

6.18

17

. . .

537

1030

6.73

0.429

18

57.8

395

1029

6.09

19

450

1030

6.72

0.427

20

420

1026

4.76

21

410

1029

5.26

0.401

22

485

1029

5.41

. . .

23

440

1031

5.07

24

485

1029

5.61

0.407

25

545

1027

6.18

26

485

1028

6.69

0.440

27

435

1028

5.64

28

• * .

490

1029

6.18

0.423

29

450

1029

5.68

30

475

6.59

0.376

31

490

6.61

Feb. 1

490

1030

6.47

. . .

2

67,5

400

1031

6.12

0.219

3

415

1030

5.85

4

545

1027

6.77

0.327

5

450

1030

6.64

6

485

1027

6.01

. . .

7

450

1026

5.62

. . .

8

57.4

415

1027

5.88

9

540

1026

6.67

0.449

10

410

1029

6.61

11

600

1025

6.70

12

430

1029

5.67

0.437

13

415

1028

5.60

. . •

14

480

1028

6.42

0.497

15

396

1030

4.95

16

500

1029

5.97

0.864

17

450

1030

6.62

PHYSIOLOGICAL ECONOMY IN NUTRITION 27 CHITTENDEN.

Date.

Body- weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P,0,.

1904

Eeb. 18

kilos 57.3

CO.

4.30

1030

grains 5.86

gram 0.279

grams

19

460

1029

6.21

20

455

1027

5.46

. . •

21

500

1027

6.16

0.424

22

445

1028

6.15

23

455

1027

5.63

24

420

1028

6.27

25

560

1027

6.28

0.403

26

630

1026

6.27

27

570

1026

6.87

28

515

1028

6.27

0.496

29

450

1030

6.43

Mar. 1

450

1027

6.02

2

445

1029

6.15

3

590

1028

6.30

4

415

1029

6.40

5

57.5

425

1027

5.48

6

548

1025

5.92

0.370

7

400

1029

4.68

8

630

1028

5.77

9

560

1028

5.84

10

560

1028

6.64

11

495

1028

6.79

12

516

1021

6.80

13

620

1029

6.43

0.370

14

600

1025

6.12

. . .

15

. . .

520

1026

5.87

16

57.5

625

1026

5.13

17

• • •

490

1026

4.97

18

450

1027

5.08

19

500

1024

5.85

. . .

20

600

1022

5.91

21

57.4

430

1025

5.52

22 23 24 25

57.2 57.3

458 400 365 420

1033 1029 1029 1029

5.94 5.61 4.31 5.39

â–  0.321 daily J average

1.20

daily

average.

26

57.5

435

1027

5.85

27

695

1026

6.33

28

545

1027

6.00

28 PHYSIOLOGICAL ECONOMY IN NUTRITION

CHITTENDEN.

Urine.

Date.

Body- weight.

Volume. 24 houra.

Sp. Or.

Nitrogen.

XTric Acid.

PjOj.

1904

kU08

0.0.

grams

gr&JXi

gram

Mar. 29

435

1028

4.86

. . >

â–  . .

30

575

1026

6.26

. . .

31

495

1026

5.26

Apr. 1

570

1026

6.33

. . .

2

440

1030

6.07

. . >

3

487

1026

6.11

0.876

4

410

1028

6.78

5

390

1028

5.38

6

66.8

490

1028

6.66

7

56.6

530

1027

6.69

8

440

1029

5.41

9

, .

465

1019

6.05

. • .

10

66.8

500

1029

6.00

0.382

11

500

1028

6.18

12

66.4

475

1029

5.66

0366

0 870

Daily aver, for ? six months. S

466

1027

5.82

0.386

0.899

13

645

1029

6.77

14

440

1027

6.89

. . •

16

â–  . . .

600

1028

5.91

. • .

10

485

1028

5.49

. . .

17

406

1029

5.99

0.303

18

465

1029

6.11

19

510

1030

7.68

20

430

1031

6.99

21

56.6

615

1029

8.67

22

320

1030

5.03

23

67.1

365

1032

6.72

24

465

1027

5.97

26

380

1027

4.93

26

450

1028

4.97

0.366

27

600

1025

6.62

0.553

28

66.9

' 385

1029

5.66

0.507

29

416

1029

6.28

0.488

30

56.9

462

1029

5.59

0.413

May 1

. . .

486

1027

6.54

0.409

2

405

1028

4.11

0.320

3

67.1

505

1027

5.48

. * •

4

456

1026

5.27

• • *

6

380

1026

4.88

PHYSIOLOGICAL ECONOMY IN NUTKITION 29

CHITTENDEN.

Date.

Body- weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitiogen.

Uric Acid.

P.O5.

1904 May 6

kilos

CO.

530

1027

grams 6.30

graju

gram

7

. . .

470

1024

5.44

8

57.6

460

1027

5.07

9

460

1026

4.28

10

57.4

493

1028

5.26

11

415

1029

4.61

12

530

1029

5.98

13

415

1031

4.72

14

67.2

405

1031

4.98

0.468

• 15

500

1029

5.31

10

. . .

505

1027

5.03

17

650

1020

6.69

18

550

1027

5.81

19

560

1027

6.05

20

615

1027

6.64

. . .

21

56.9

380

1032

5.20

0.421

22

475

1028

5.73

23

378

1028

4.60

24

. .

383

1029

4.48

25

535

1025

5.14

26

56.9

355

1028

4.37

27

. . .

435

1026

4.93

28

57.5

555

1028

5.99

0.397

29

57.7

565

1027

6.27

30

700

1020

5.50

31

500

1025

5.13

June 1

630

1023

5.41

2

610

1020

4.16

3

530

1023

5.25

4

57.6

390

1029

5.25

5

400

1025

4.87

6

430

1027

5.16

7

480

1028

5.16

8

• • .

410

1027

4.95

9

420

1026

4.51

10

. . .

395

1026

4.27

11

57.5

510

1030

5.91

. . .

12

. . .

530

1027

5.95

13

57.6

485

1027

5.36

14

470

1030

5.16

â–  1

30 PHYSIOLOGICAL ECONOMY IN NUTRITION

CHITTENDEN.

Urine.

Date.

Body-

weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid. T

A-

1904

kUos

c.c.

grams

gram gi

ams

June 15

660

1024

4.91

16

57.6

390

1029

5.26

17

408

1027

5.17

18

57.9

412

1030

5.07

19

458

1026

6.44

20

58.0

380

1026

4.49

21

480

1023

5.04

22

57.8

680

1026

6.16

23

67.9

535

1025

5.26

24

57.6

570

1024

6.30

26

410

1027

4.43

• 0.397 1

.08

26

67.4

400

1027

4.66

daily d

aily

27

Daily av. from | Oct. 13, 1903 )

57.4

405

1027

4.98

average. av(

!rage.

468

1027

5.69

0.392 0

904

Daily av. from ")

April 13 to [

5.40

June 27 J

June 28

57.6

595

1026

6.76

Scrutiny of the tables shows that during this period of nine months the body-weight was practically constant. The daily volume of urine was exceptionally small and fairly regular in amount, the average daily output for the nine months being 468 c.c. It is a noticeable fact that with a diminished intake of proteid food there is far less thirst, and consequently a greatly decreased demand for water or other fluids. Further, in view of the small nitrogenous waste there is no need on the /part of the body for any large amount of fluid to flush out the kidneys. The writer has not had a turbid urine during the nine months' period. With heavier eating of nitrogenous foods, an abundant water supply is a necessity to prevent the kidneys from becoming clogged, thereby explaining the fre- quent beneficial results of the copious libations of mineral

PHYSIOLOGICAL ECONOMY IN NUTRITION 31

waters, spring waters, etc., frequently called for after, or with, heavy eating. Obviously, a small volume of urine each day means so much less wear and tear of the delicate mechanism of the kidneys. Somewhat noticeable, in a general way, is the apparent relationship between the volume of the urine and the nitrogen output, in harmony with the well-known diuretic action of urea. The specific gravity of the urine shows variation only within narrow limits, the daily average for the nine months being 1027.

Uric acid is noticeably small in quantity, the average daily output for the nine months' period, based upon the determina- tions made, being only 0.392 gram.

Chief interest, however, centres around the figures for total nitrogen, since these figures give for each day the extent of the proteid metabolism ; i.e., the amount of proteid material broken down in the body each day in connection with the wear and tear of the bodily machinery. To fully grasp the sig- nificance of these data, it should be remembered that the prevalent dietarj"- standards are based upon the assumption that the average adult must metabolize each day at least 16 grams of nitrogen. Indeed, that is what actual analysis of the urine indicates in most cases. If now we look carefully through the figures shown in the above tables, covering a period from October 13, 1903, to June 28, 1904, it is seen that the daily nitrogen excretion is far different from 16 grams. Indeed, the figures for nitrogen are exceedingly low, and, moreover, they vary little from day to day. The average daily output of nitrogen through the urine for the entire period of nearly nine months is only 5.699 grams.

For the first six months the average daily excretion amounted to 5.82 grams of nitrogen, while from April 12 to June 28 the average daily excretion of nitrogen was 6.40 grams, thus showing a slight tendency downward. On the whole, however, there is shown a somewhat remarkable uni- formity in the daily excretion. Thus, the average daily excre- tion for the month of November was 5.79 grams of nitrogen, for the month of March 5.66 grams, thus showing very little

32 PHYSIOLOGICAL ECONOMY IN NUTRITION

difference in the output of nitrogen through the kidneys in these two periods, three months apart. In other words, the extent of proteid katabolism was essentially the same through- out the entire nine months, implying that the amount of pro- teid food eaten must have been fairly constant, and that the body had adapted itself to this new level of nutrition from which there was no tendency to deviate. There was no weighing out of food and no attempt to follow any specified diet. The greatest possible variety of simple foods was indulged in, and the dictates of the appetite were followed with the single precaution that excess was avoided. In other words, it was temperance in diet, and not prohibition. Yet it is equally true, in the writer's case at least, that the appe- tite itself unconsciously served as a regulator, since there was, as a rule, no necessity to hold the appetite in check to avoid excess. Doubtless, the writer's knowledge of the gen- eral composition of food-stuffs has had some influence in the choice of foods, and thereby aided in bringing about this somewhat remarkable uniformity in the daily output of nitro- gen for such a long period of time on an unrestricted diet.

What now do the nitrogen figures show regarding the amount of proteid material metabolized each day? It will be remembered that the Voit standard calls for 118 grams of proteid or albuminous food daily, of which 105 grams should be absorbable, in order to maintain the body in a condition of nitrogen equilibrium, and in a state of physical vigor and general tone. This would mean a daily excretion through the urine of at least 16 grams of nitrogen. The daily output of nitrogen in the case under discussion, however, was 5.699 grams for a period of nearly nine months. This amount of nitrogen excreted through the urine means only 35.6 grams of proteid metabolized, or about one-third the ainount called for by the Voit standard, or the standards generally adopted as expressing man's daily requirement of proteid food. But was the body in nitrogenous equilibrium on this small amount of proteid food ? Naturally, this question might be answered in the affirmative, on the basis of the constancy in body-

PHYSIOLOGICAL ECONOMY IN NUTRITION 33

weight for the period from October to June, but more de- cisive proof is needed. The question was therefore settled by a careful comparison of the income and output, in which all the food eaten was carefully weighed and analyzed, while the nitrogen of the urine and faeces was determined with equal accuracy. The first experiment of this character to be quoted is for the week commencing March 20, a period of six days.

Following are the diets made use of each day, the weights of the various food-stuffs being given in grams. Likewise is shown the nitrogen content of the several food-stuffs for each day, and also a comparison of the nitrogen intake with the output of nitrogen through the urine:

PHYSIOLOGICAL ECONOMY IN NUTRITION

CHITTENDEN.

Sunday, March W, 190^.

treakfast, 7.45 a.m. — One cup coffee, i.e., coffee 137.5 grams, cream 30.5 grams, sugar 9 grams.

Mnner, 1.30 p.m. — Stewed chicken 50 grams, mashed potato 131 grams, bis- cuit 49 grams, butter 13 grams, chocolate pudding 106 grams, one small cup coffee, i. e., coffee 64 grams, sugar 12 grams, cheese crackers 29 grams.

[upper, 6.30 p. m. — Lettuce sandwiches 56 grams, biscuit 35 grams, butter 6 grams, one cup tea, i. e., tea 170 grams, sugar 7 grams, sponge cake 47 grams, sliced oranges 82 grams.

Food. Grams.

Coffee ... 64 + 137.5 = 201.5

Cream 30.5

Sugar . . 12 + 9+7 = 28.0

Chicken 50.0

Mashed potato 131.0

Biscuit .... 35 + 49 = 84.0 Batter . . . .13 + 6 = 19.0

Chocolate pudding . . . 106.0

Cheese crackers 29.0

Lettuce sandwich 56.0

Tea 170.0

Sponge cake 47.0

Sliced orange 82.0

Total nitrogen in food Total nitrogen in urine

Fuel value of the food .

Per cent Nitrogen.*

Total Nitrogen.

X

0.042

=

0.085 gram.

X

0.41

=

0.125

X

0.00

=

0.000

X

4.70

=

2.350

X

0.30

=

0.393

X

1.49

=

1.251

X

0.10

=

0.019

X

0.86

=

0.911

X

2.54

=

0.737

X

0.92

=

0.515

X

0.048

zz

0.082

X

0.98

=

0.461

X

0.073

. .

0.060

6.989 grams . 5.910

1708 calories.

* All foodstuffs were analyzed from large samples, to diminish as much as possible the errors of analysis. Nitrogen was determined by the Kjeldahl- junning method, the figures given being the average of closely agreeing iuplicate analyses.

While nitrogen was thus determined in every sample of food by direct ihemical analysis, the fuel value of the food was calculated mainly by use jf the data furnished by the Bulletin issued from the U. S. Department of A.grioulture, Office of Experiment Stations.

PHYSIOLOGICAL ECONOMY IN NUTRITION 35

CHITTENDEN.

Monday, March 21, 190^.

Breakfast, 7.45 a.m. — Coffee 119 grams, cream 30 grams, sugar 9 grams. Lunch, 1.30 p.m. — One shredded wheat biscuit 31 grams, cream 116 grams,

wheat gems 33 grams, butter 7 grams, tea 185 grams, sugar 10 grams,

cream cake 63 grams. Dinner, 6.30 p. M. — Pea soup 114 grams, lamb chop 24 grams, boiled sweet

potato 47 grams, wheat gems 76 grams, butter 13 grams, cream cake 52

grams, coffee 61 grams, sugar 10 grams, cheese crackers 16 grams.

Food. Grams.

Coffee . . . . 119 + 61 = 180

Cream .... 30 + 116 = 146 Sugar . . . 9 + 10 + 10 = 29 Shredded wheat biscuit ... 31

Tea 185

Wheat gems . . 33 + 76 = 109 Butter . . . 7 + 13 = 20

Cream cake . . 53 + 52 = 105

Pea soup 114

Lamb chop 24

Sweet potato 47

Cheese crackers 16

Total nitrogen in food Total nitrogen in urine

Euel value of the food

Per cent Nitrogen.

Total Nitrogen.

X 0.042

=

0.076 gram.

X 0.41

=

0.600

X 0.00

=

0.000

X 1.62

=

0.502

X 0.048

=

0.089

X 1.46

=

1.591

X 0.10

=:

0.020

X 0.97

=

1.018

X 1.00

=

1.140

X 4.54 •

=

1.090

X 0.18

=

0.085

X 2.54

=

0.410

B.621 arams.

5.520

. 1713 calories.

36 PHYSIOLOGICAL ECONOMY IN NUTEITION

CHITTENDEN.

Tuesday, March S£, 1904..

Breakfast, 7.45 a.m. — Coffee 97 grams, cream 26 grams, sugar 9 grams.

Lunch, 1.30 p.m. — Baked potato 83 grams, fried sausage 86 grams, soda bis- cuit 39 grams, butter 12 grams, tea 137 grams, sugar 10 grams, cream meringue 59 grams.

Dinner, 6.30 p. m. — Chicken brotli 146 grams, bread 52 grams, butter 15 grams, creamed potato 76 grams, custard 76 grams, coffee 60 grams, sugar 11 grams, cheese crackers 10 grams.

Food. OramB.

Coffee .... 97 + 50 = 147

Cream 26

Sugar . . 9 + 10 + 11 = 30

Baked potato 83

Fried sausage 36

Soda biscuit 39

Butter .... 12 + 15 = 27

Tea 137

Cream meringue . . 59

Chicken broth . . .... 146

Bread 52

Creamed potato ... . . 76

Custard .... ... 76

Cheese crackers 10

Total nitrogen in food Total nitrogen in urine

Per cent Nitrogen.

Total Nitrogen.

X

0.042

=

0.060 gram.

X

0.42

=

0.109

X

0.00

=

0.000

X

0.40

=

0.332

X

3.06

=

1.101

X

1.66

=

0.647

X

0.10

=

0.027

X

0.048

=

0.066

X

0.92

=

0.543

X

0.78

=

1.138

X

1.66

=

0.863

X

0.42

=

0.319

X

0.82

=

0.623

X

2.54

'

0.254 . 6.082 grams . 5.940

Euel value of the food . . . 1898 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 37

CHITTENDEN.

Wednesday, March S3, 1904..

Breakfast, 7.45 A. m. — Coffee 103 grams, cream 30 grams, sugar 10 grams. Lunch, 1.30 p. m. — Creamed codfish 64 grams, potato balls 54 grams, biscuit 44

grams, butter 22 grams, tea 120 grams, sugar 10 grams, wheat griddle

cakes 133 grams, maple syrup 108 grams. Dinner, 6.30 p. m. — Creamed potato 85 grams, biscuit 53 grams, butter 16

grams, apple-celery-lettuce salad 60 grams, apple pie 127 grams, coffee

67 grams, sugar 8 grams, cheese crackers 17 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Coffee .... 103 -f 67 = 170 X 0.042 = 0.071 gram.

Sugar . . 10-)- 10-1- 8 = 28 X 0.00 = 0.000

Cream 30 X 0.43 = 0.129

Potato balls 54 X 0.68 = 0.367

Creamed codfish 64 X 126 = 0.806

Biscuit .... 44-1-53 = 97 X 1.66 = 1.610

Butter .... 22-1-15 = 37 X 0.10 = 0.037

Tea 120 X 0.048 =: 0.058

Wheat griddle cakes .... 133 X 1.32 = 1.760

Maple syrup 108 X 0.019 = 0.021

Creamed potato 85 X 0.53 = 0.450

Cheese crackers 17 X 2.54 = 0.431

Apple-celery salad . . . . 50 X 0.20 = 0.100

Apple pie 127 X 0.75 = 0.953

Total nitrogen in food 6.793 grams.

Total nitrogen in urine 5.610

Fuel value of the food . . 1984 calories.

38 PHYSIOLOGICAL ECONOMY IN NUTRITION

CHITTENDEN.

Thursday, March 2Jf, 1904..

Breakfast, 7.45 a.m. — Coffee 100 grams, cream 25 grams, sugar 8 grams. Lunch, 1.30 p.m. — Shredded wheat biscuit 29 grams, cream 118 grams, wheat

gems 60 grams, butter 8 grams, tea 100 grams, sugar 7 grams, apple pie

102 grams. Dinner, 6.30 p. m. — Milk-celery soup 140 grams, bread 15 grams, butter 1 gram,

lettuce sandwiches 62 grams, tea 100 grams, sugar 10 grams, lemon pie

109 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Coffee 100 X 0.042 = 0.042 gram.

Cream . . . . 25 + 118 = 143 X 0.43 = 0.615

Sugar . . . 8 + 7 + 10 = 25 X 0.00 = 0.000

Shredded wheat biscuit ... 29 X 1.76 =: 0.510

Wheat gems 60 X 1.17 - 0.702

Butter .... 8+ 1 = 9 X 0.10 = 0.009

Tea .... 100 + 100 = 200 X 0.048 = 0.096

Apple pie 102 X 0.75 = 0.765

Milk-celery soup 140 X 0.42 = 0.588

Bread 15 X 1.36 - 0.204

Lettuce sandwich ... .62 X 1.02 = 0.632

Lemon pie 109 X 0.82 — 0.894

Total nitrogen in food 6.057 grams.

Total nitrogen in urine 4.310

Fuel value of the food . . . 1594 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 39

CHITTENDEN.

Friday, March SS, 1904.

Breakfast, 7.45 A. M. — Coffee 100 grams, cream 25 grams, sugar 9 grams. Lunch, 1.30 p. m. — Halibut with egg sauce 108 grams, mashed potato 89 grams,

biscuit 48 grams, butter 10 grams, chocolate-cream cake 90 grams, tea

100 grams, sugar 9 grams. Dinner, 6.30 p.m. — Milk-celery soup 121 grams, lettuce sandwiches 61 grams,

creamed potato 65 grams, lettuce-apple-celery salad 74 grams, coffee

70 grams, sugar 10 grams.

Food. GramB. Per cent Nitrogen. Total Nitrogen.

Coffee .... 100 -I- 70 = 170 X 0.042 = 0.071 gram.

Cream 25 X 0.40 =: 0.100

Sugar . . . 9 -(- 9 -I- 10 = 28 X 0.00 = 0.000

Halibut, etc 108 X 3.02 - 3.262

Mashed potato 89 X 0.26 = 0.231

Biscuit 48 X 1.52 = 0.730

Butter 10 X 0.10 = 0.010

Tea 100 X 0.048 = 0.048

Chocolate-cream cake .... 90 X 0.99 = 0.891

Celery-milk soup .... 121 X 0.52 = 0.629

Lettuce sandwich . ... 61 X 0.98 — 0.598

Lettuce-apple salad 74 X 0.21 = 0.155

Creamed potato 65 X 0.37 = 0.241

Total nitrogen in food 6.966 grams.

Total nitrogen in urine 5.390

Fuel value of the food . . . 1285 calories.

40 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITEOGEN BALANCE. — CAittendcn.

Nitrogen Taken in.

Nitrogen in

Output. Urine. Weight o£ Faeces * (dry).

March 20

6.989 grams.

5.91 grams.

3.6 grams.

21

6.621

5.52

0.0

22

6.082

5.94

12.0

23

6.793

5.61

18.6

24

5.067

4.31

28.0

25

6.877

6.39

16.9

74.0 grams contain 6.42% N.

88.419

32.68

+

4.75 grams nitrogen.

38.419 grams nitrogen. 37.43 grams nitrogen.

Nitrogen balance for six days = -1-0.989 gram. Nitrogen balance per day = -f-0.16^ gram.

Average latake.

Calories per day 1618.

Nitrogen per day 6.40 grams.

* The faeces of this period were separated by lampblack. They were dried on a water-bath after admixture with alcohol and a little sulphuric acid, nitro- gen being determined by the Kjeldabl-Gunning method on samples of the dry mixture from the six-day period.

PHYSIOLOGICAL ECONOMY IN NUTRITION 41

Examination of the results shown in the foregoing balance makes it quite clear that the body was essentially in nitrogen- ous equilibrium. Indeed, there was a slight plus balance, showing that even with the small intake of proteid food the body was storing up nitrogen at the rate of 0.16 gram per day. The average daily intake of nitrogen for the six days' period was 6.40 grams, equal to 40.0 grams of proteid or albuminous food. The average daily output of nitrogen through the urine and faeces was 6.24 grams. The average daily output of nitrogen through the urine for the six days' period was 5.44 grams, corresponding to the metabolism of 34 grams of proteid material. When these figures are contrasted with the usually accepted standards of proteid requirement for the healthy man, they are certainly somewhat impressive, especially when it is remembered that the body at that date had been in essentially this same condition for at least six months, and probably for an entire year. The Voit standard of 118 grams of proteid, with an equivalent of at least 18 grams of nitrogen and calling for the metabolism of 105 grams of proteid, or 16.5 grams of nitrogen per day, makes clear how great a physiological economy had been accomplished. In other words, the consumption of proteid food was reduced to at least one-third the daily amount generally considered as representing the average requirement of the healthy man, and this with maintenance of body-weight at practically a constant point for the preceding ten months, and, so far as the writer can observe, with no loss of vigor, capacity for mental and physical work, or endurance. Indeed, the writer is disposed to maintain that he has done more work and led a more active life in every way during the period of this experiment, and with greater comfort and less fatigue than usual. His health has certainly been of the best during this period.

In this connection it may be well to call attention to the completeness of the utilization of the daily food in this six days' experiment, as shown by the small amount of refuse dis- charged per rectum, indicating as it does the high efficiency of the digestive processes and of the processes of absorption.

42 PHYSIOLOGICAL ECONOMY IN NUTRITION

The refuse matter for the entire period of six days amounted when dry to only 74 grams, and when it is remembered how large a proportion of this refuse must of necessity be com- posed of the cast-off secretions from the body, it will be seen how thorough must have been the utilization of the food by the system. The loss of nitrogen to the body per day through the fseces amounted to only 0.79 gram, and this on a mixed diet containing considerable matter not especially concentrated, and on some days with noticeable amovmts of food, such as salads, not particularly digestible.

Finally, emphasis should be laid upon the fact that this economy of proteid food, this establishment of nitrogen equi- librium on a low proteid intake, was accomplished without increase in the daily intake of non-nitrogenous foods. In fact, the amount of fats and carbohydrates was likewise greatly reduced, far below the minimal standard of 3000 cal- ories as representing the potential energy or fuel value of the daily diet. Indeed, during the balance period of six days just described the average fuel value of the food per day was only a little over 1600 calories.

As the experiment continued and the record for the months of April and May was obtained, it became evident from the nitrogen results that the rate of proteid katabolism was being still more reduced. A second balance experiment was there- fore tried with a view to seeing if the body was stiU in nitro- gen equilibrium, and also to ascertain whether the fuel value of the food still showed the same low calorific power. For a period of five days, June 23 to 27, the intake of food and the entire output were carefully compared, with the results shown in the accompanying tables.

PHYSIOLOGICAL ECONOMY IN NUTRITION 43

CHITTENDEN.

Thursday, June 23, 190j^

Breakfast. — Coffee 123 grams, cream 50 grams, sugar 11 grams.

Lunch. — Omelette 50 grams, French fried potatoes 70 grams, bacon 10 grams,

wheat gems 43 grams, butter 9 grams, strawberries 125 grams, sugar 20

grams, cream cake 59 grams. Dinner. — Beefsteak 34 grams, peas 60 grams, creamed potato 97 grams, bread

26 grams, butter 17 grams, lettuce-orange salad 153 grams, crackers 43

grams, cream cheese 15 grams, coffee 53 grams, sugar 12 grams.

Food. Grama.

Coffee . . . 123 + 53 = 176

Cream 50

Sugar . . 11 + 20 + 12 = 43

Omelette 50

French fried potatoes .... 70

Bacon 10

Wheat gems 43

Butter .... 9 + 17 = 26 Strawberries . . 125

Cream cake .... 59

Beefsteak ... ... 34

Peas .60

Creamed potato ... . . 97

Bread 26

Lettuce-orange salad .... 153

Crackers 43

Cream cheese 15

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.045

=

0.079 gram.

X

0.35

=

0.175

X

0.00

=

0.000

X

1.32

z=

0.660

X

0.37

=

0.259

X

3.43

=

0.343

X

1.49

—

0.641

X

0.13

=

0.034

X

0.11

:=

0.138

X

0.98

^

0.578

X

4.14

=

1.408

X

0.97

^

0.582

X

0.34

=

0.330

X

1.23

=

0.320

X

0.15

=

0.230

X

1.40

=

0.602

X

1.62

• •

0.243

6.622 grams. . 5.260

1863 calories.

44 PHYSIOLOGICAL ECONOMY IN NUTKITION

CHITTENDEN.

Friday, June ^4, 1904-.

Breakfast. — CoSee 96 grams, sugar 8 grams, milk 32 grams.

Lunch. — Creamed codfish 89 grams, baked potato 96 grams, butter 10 grams,

hominy gems 68 grams, strawberries 86 grams, sugar 26 grams, giuger

snaps 47 grams. Dinner. — Cold tongue 14 grams, fried potato 48 grams, peas 60 grams, wheat

gems 30 grams, butter 11 grams, lettuce-orange salad with mayonnaise

dressing 166 grams, crackers 22 grams, cream cheese 14 grams, ginger

snaps 22 grams, coffee 68 grams, sugar 10 grams.

Food. Grams.

Coffee .... 96 + 68 = 154

Sugar ... 8 + 26 + 10 = 44

Milk 32

Creamed codfish .... 89

Baked potato 96

Butter .... 10 + 11 = 21

Hominy gems ... ... 58

Strawberries 86

Ginger snaps . . 47 + 22 = 69

Cold tongue 14

Eried potato 48

Peas 60

Wheat gems 30

Lettuce-orange salad, etc. 155

Crackers 22

Cream cheese 14

Total nitrogen in food

Total nitrogen in urine

Euel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.046

=

0.069 gram.

X

0.00

=

0.000

X

0.61

=

0.163

X

1.78

:=

1.684

X

0.29

=

0.276

X

0.13

=

0.027

X

1.20

^

0.696

X

0.11

=

0.095

X

1.15

—

0.794

X

4.87 •

=

0.682

X

0.37

=

0.178

X

0.94

=

0.564

X

1.45

=

0.435

X

0.15

=

0.233

X

1.40

—

0.308

X

1.62

0.227 . 6.331 grams . 5.300

1506 calorics.

PHYSIOLOGICAL ECONOMY IN NUTRITION 45

CHITTElfDEN.

Saturday, June £5, 190^.

Breakfast. — Coffee 101 grams, milk 36 grams, sugar 13 grams.

Lunch. — Omelette 50 grams, bacon 9 grams, French fried potato 23 grams,

biscuit 29 grams, butter 8 grams, cream clieese 17 grams, iced tea 160

grams, sugar 15 grams, ginger snaps 42 grams. Dinner. — Wheat popovers 57 grams, butter 10 grams, lettuce-orange salad with

mayonnaise dressing 147 grams, cream cheese 21 grams, crackers 22

grams, cottage pudding 82 grams, coffee 48 grams, sugar 11 grams.

Food, Grams. Per cent Nitrogen. Total Nitrogen.

Coffee .... 101 + 48 = 149 X 0.045 = 0.067 giam.

Milk 36 X 0.46 = 0.166

Sugar ... 13 + 15 + 11 = 39 X 0.00 - 0.000

Omelette 50 X 1-42 = 0.710

Bacon 9 X 2.66 = 0.239

French fried potato . . . 23 X 0.57 = 0.131

Biscuit 29 X 1.35 = 0.392

Butter ... 8-1-10 = 18 X 0.13 = 0.023

Iced tea 150 X 0.018 - 0.027

Ginger snaps 42 X 1.15 = 0.483

Cream cheese . 17 -|- 21 = 38 X 1.62 = 0.616

Wlieat popovers 57 X 1.64 = 0.935

Lettuce-orange salad .... 147 X 0.15 — 0.221

Crackers 22 X 1.40 = 0.308

Cottage pudding 82 X 0.76 = 0.623

Total nitrogen in food 4.941 grams.

Total nitrogen in urine 4.430

Fuel value of the food .... 1392 calories.

46 PHYSIOLOGICAL ECONOMY IN NUTRITION

CHITTENDEN.

Sunday, June 36, ISOJ/..

Breakfast. — Coffee 122 grams, cream 31 grams, sugar 8 grams.

Dinner. — Roast lamb 50 grams, baked potato 52 grams, peas 64 grams, biscuit

32 grams, butter 12 grams, lettuce salad 43 grams, cream cheese 21

grams, toasted crackers 23 grams, blanc mange 164 grams. Supper. — Iced tea 225 grams, sugar 29 grams, lettuce sandwich 51 grams,

strawberries 130 grams, sugar 22 grams, cream 40 grams, sponge cake 31

grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Cofiee

122

X

0,045

=

0.055 gram.

Cream . . . 31 + 40 =

71

X

0.32

=

0.227

Sugar ... 8 + 29 + 22 =

59

X

0.00

=

0.000

Boast lamb . . .

60

X

4.28

=

2.140

Baked potato . .

52

X

0.29

=

0.161

Peas . . .

64

X

1.04

=

0.666

Biscuit . ...

32

X

1.35

=

0.432

Butter

12

X

0.13

=

0.016

Lettuce salad . . .

43

X

0.23

=

0.099

Cream cheese . . .

21

X

1.62

=

0.340

Toasted crackers

23

X

1.36

=.

0.313

Blanc mange . .

164

X

0.35

=

0.574

Iced tea ....

225

X

0.018

=

0.041

Lettuce sandwich

51

X

0.85

=

0.434

Strawberries

130

X

0.11

=

0.143

Sponge cake

31

X

0.94

=

0.291

Total nitrogen

in food

5.922 grams

Total nitrogen

in urine

4.660

Fuel value o

E the foci . .

1533 calories.

PHYSIOLOGICAL ECONOMY IN NUTKITION 47

CHITTENDEN.

Monday, June B7, 1904.

Breakfast. — Coffee 112 grams, cream 22 grams, sugar 10 grams.

Lunch. — Roast lamb 9 grams, baked potato 90 grams, wheat gems 47 grams,

butter 12 grams, sugar 25 grams, iced tea 250 grams, Tanilla eclair

47 grams. Dinner. — Lamb chop 32 grams, asparagus 49 grams, butter 17 grams, creamed

potato 107 grams, bread 35 grams, lettuce-orange salad with mayonnaise

dressing 150 grams, cream cheese 12 grams, crackers 21 grams, coffee

63 grams, sugar 9 grams.

Food. Grama.

Coffee . . . .112 + 63 - 175

Cream 22

Sugar . . 10 + 26 + 9 = 44

Iced tea 260

Baked potato 90

Wheat gems 47

Butter .... 12 + 17 = 29

Roast lamb 9

Vanilla telair ... . 47

Lamb chops 32

Asparagus 49

Creamed potato 107

Bread 35

Lettuce-orange salad, etc. . . 160

Cream cheese 12

Crackers .... 21

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.045

=

0.079 gram.

X

0.32

^:

0.070

X

0.00

=

0.000

X

0.018

z=

0.045

X

0.26

=

0.225

X

1.65

=

0.776

X

0.13

=

0.038

X

4.28

=

0.385

X

0.86

=

0.400

X

4.67

=

1.462

X

0.59

=

0.289

X

0.40

=

0.428

X

1.33

=

0.466

X

0.23

=

0.345

X

1.62

=

0.194

X

1.35

0.284

5.486 grams.

4.980

1454 calories.

48 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITEOGEN

BALANCE. -

- CHITTENDEN,

Nitrogen Taken In.

Nitrogen in

Output. Urine. Weight of Fseces (dry).

June 23

6.662 grams.

5.26 grams.

10.6

24

6.331

5.30

30.7

26

4.941

4.43

14.2

26

5.922

4.66

11.9

27

5.486

4.98

15.2

82.6 grams contain 6.08% N.

29.302

24.63

+

5.022 grams nitrogen.

29.302 grams nitrogen. 29.652 grams nitrogen.

Nitrogen balance for five days = —0.350 gram. Nitrogen balance per day = —0.070 gram.

Average Intalie.

Calories per day 1549.

Nitrogen per day 5.860 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 49

Examination of these figures makes quite clear that the body was still in nitrogen eqtiilibrium, or essentially so, the minus balance being so small as to have little significance. The body-weight was still stationary, and yet during this balance period the average daily intake of nitrogen was only 5,86 grams, corresponding to 36.62 grams of proteid or albu- minous food. Further, the average daily fuel value of the food was only 1549 calories, a trifle less than in the preceding period. The average daily output of nitrogen through the urine for this period was 4.92 grams, corresponding to the metabolism of 30.7 grams of proteid food. Hence, the results of this period confirm those of the preceding period and make it quite clear that this subject, with a body-weight of 57.5 kilos, can be maintained in body equilibrium, and in nitrogen equilibrium, on a daily diet containing only 6.8 grams of ni- trogen and with a fuel value of about 1600 calories. Under these conditions, as in the last balance period, the daily amount of nitrogen metabolized was very small, averaging only 4.92 grams. Comparison of this figure with the accepted standard of 16 grams of nitrogen makes quite clear the extent of the physiological economy which is attainable by the body, and emphasizes also the extent of the unnecessary and worse than useless labor put upon the body by the prevalent dietetic habits of the majority of mankind.

It is of course understood that the low fuel value which sufiiced to keep the writer in body equilibrium would not meet the requirements of a more active life, with greater phys- ical labor. The writer has led a very busy life during the year of this experiment, but it has been mental activity rather than physical, although doubtless he has exercised as much as the ordinary professional worker not accustomed to athletic sports. The results of the experiment, however, make it quite clear that a man of the above body-weight, even though he lead a very active life — not involving great physical labor — can maintain his body in equilibrium indefinitely with an in- take of 36 to 40 grams of proteid or albuminous food, and with a total fuel value of about 1600 calories. Further, it is to be

4

50 PHYSIOLOGICAL ECONOMY IN NUTRITION

understood that there is no special form of diet involved in the accomplishment of such a result. Scrutiny of the daUy diet, tabulated in the two balance periods, will show the char- acter of the food made use of. Personal likes and dislikes must naturally enter into the choice of any diet, and freedom of choice, freedom to follow the dictates of one's appetite, with such regulation as comes from the use of reason and in- telligence, are all that is necessary to secure the desired end. Physiological economy in nutrition is easily attainable and does not involve the adoption of vegetarianism. It does mean, however, temperance and simplicity in diet, coupled with intelligent regulation, which, however, soon becomes a habit and eventually leads to a moderation in diet which fully satisfies all the cravings of appetite as completely as it suiEces to maintain the body in equilibrium and in a general condi- tion of health and vigor.

Taking the data recorded above, we may now calculate the nitrogen requirement of the body per kilo of body-weight. With the body-weight placed at 57 kilos and with an aver- age daily elimination of nitrogen for nearly nine months of 5.699 grams, or practically 5.7 grams, it is evident that the nitrogen metabolized per kilo of body-weight in the present instance was exactly 0.1 gram. If we take the lower figure of 5.40 grams of nitrogen, the average daily excretion from April 13 to June 27, we find the nitrogen requirement to be 0.0947 gram per kilo of body-weight. Translating these figures into terms of proteid or albuminous matter, they mean the utilization or metabolism of 0.625 gram of proteid matter daily per kilo of body-weight, under the conditions of life, activity, and general food consumption prevailing throughout this pe- riod of nearly nine months with this particular individual.

Whether we are justified in saying that this figure rep- resents the minimal proteid requirement of this particular individual is perhaps questionable, since the proteid or nitro- gen requirement will of necessity vary somewhat with the amount of non-nitrogenous food consumed. Doubtless, the nitrogen metabolism could be reduced still lower by increas-

PHYSIOLOGICAL ECONOMY IN NUTRITION 51

ing the intate of non-nitrogenous food, but under the above conditions of life, following a plan of living both congenial and satisfactory, one that fully suffiaed Jo keep the body in equUibrium and with the practice of a general physiological economy, we may say that the metabolism of 0.1 gram of nitrogen per kilo of body-weight was quite sufficient to meet all the requirements of the body. Health, strength, mental and physical vigor have been maintained unimpaired, and there is a growing conviction that in many ways there is a distinct improvement in both the physical and mental condi- tion. Greater freedom from fatigue, greater aptitude for work, greater freedom from minor ailments, have gradually become associated in the writer's mind with this lowered proteid metabolism and general condition of physiological economy. The writer, however, is fully alive to the necessity of caution in the acceptance of one's feelings as a measure of physical or mental condition, but he has been keenly watchful for any and every sign or symptom during the course of these experiments, and is now strongly of the opinion that there is much good to be gained in the adoption of dietetic habits that accord more closely with the true physiological needs of the body. If a man of 57 kilos body-weight can maintain a con- dition of equilibrium, with continuance of health, strength, and vigor (to say nothing of possible improvement), with a daily consumption of say 40 grams of proteid food and suffi- cient non-nitrogenous food to yield 2000 calories, why should he load up his system each day with three times this amount of proteid food, with enough more fat and carbohydrate to yield 3000 plus calories?

Finally, the writer in summing up his own experience is in- clined to say that while he entered upon this experiment simply with a view to studying the question from a purely scientific and physiological standpoint, he has become so deeply im- pressed with the great gain to the body by this practice of physiological economy, and his system has become so accus- tomed to the new level of nutrition that there is no desire to return to the more liberal dietetic habits of former years.

52 PHYSIOLOGICAL ECONOMY IN NUTRITION

Obviously, it is not wise nor safe to draw too broad deduc- tions from a single individual, nor from a single experiment even though it extends over a long period of time ; conse- quently, we may turn our attention to other individuals with presumably different personality and different habits of life. The writer's colleague. Dr. Lafayette B. Mendel, Professor of Physiological Chemistry in the Sheffield Scientific School, kindly volunteered to become a subject of experiment. With a body-weight of 76 kUos, 32 years of age, and of strong physique, he commenced to modify his diet about the middle of October, 1903, diminishing gradually the amount of proteid food with the results shown in the following tables, where are given, as in the preceding experiment, the amounts of nitrogen in the urine, as a measure of the quantity of proteid metabo- lized, uric acid, and other factors of interest in this connection.

The collection of data commenced on October 26, 1903. During some weeks the urine of each day was not analyzed by itself, but an aliquot part was taken from the 24 hours' quan- tity, and at the end of a week the determinations were made on the mixture, thereby giving the average daily composition for the period. With Dr. Mendel, as in the writer's case, there was no prescribing of food, but perfect freedom of choice. The appetite was satisfied each day, but with a gradual dimi- nution of proteid food, especially of meat. Dr. Mendel ap- peared to accompHsh the desired end best by keeping up a liberal allowance of noh-nitrogenous food, and the total poten- tial energy of the daily diet was not so greatly diminished as in the writer's case. In other words, he appeared to need more food, but succeeded without great effort in reducing the pro- teid intake to nearly as low a level as in the preceding experi- ment. For the period of three months from January 4 to April 3, 1904, the average daily excretion of nitrogen amounted to 6.46 grams, which means the metabolism of 40.37 grams of proteid or albuminous food per day for this quarter of the year.

PHYSIOLOGICAL ECONOMY IN NUTRITION 53

MENDEL.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

Ffi,.

1903

kiloa

c.c.

grama

gram

grams

Oct. 26

76.2

1310

1019

10.53

27

75.0

1650

1016

13.46

0.580

1.90

28

74.5

915

1023

11.03

. . .

29

74.5

825

1025

11.48

0.629

1.87

30

74.6

1330

1018

13.17

. • .

31

74.6

1045

1021

12.37

. . .

Nov. 1

74.5

1030

1020

10.38

0.602

1.59

2

1080

1017

9.59

3

74.5

1058

1016

8.86

0.528

1.63

4

74.5

975

1019

8.66

5

74.5

1030

1021

8.90

0.514

1.83

6

1230

1015

8.11

. . .

7

74.6

1450

1016

8.18

. . .

8

74.0

970

1019

7.91

0.424

1.92

9

74.0

620

1028

7.72

• ■ .■

10

74.0

543

1027

6.60

0.890

1.17

11

74.0

1160

1016

7.03

12

74.0

863

1024

5.37

0.422

1.52

13

74.0

1410

1015

8.12

14

74.0

1265

1017

8.04

0.494

1.94

16

74.0

760

1021

6.93

17

74.0

850

1021

7.34

0.393

1.50

18

74.0

757

1020

6.84

0.364

19

74.0

720

1025

7.35

0.456

1.25

20

74.0

665

1027

7.23

0.474

. . .

21

74.0

986

1021

7.44

0.397

22

74.5

690

1026

7.65

0.395

1.20

23

74.5

1100

. . .

24

74.0

1200

1017

25

. • *

1030

. . .

26

74.0

860

> > •

7.00

0.410

1.72

27

• • •

935

1020

daily

daily

daily

28

74.6

870

1021

average

average

average.

29

74.6

993

1017

30

74.5

650

1023

Dec. 1

74.5

960

1018

2

790

1023

7.28

0.480

1.80

3

74.0

880

1023

4

1200

1016

54 PHYSIOLOGICAL ECONOMY IN NUTRITION

MENDEL.

Urine.

Date.

Body- weight.

Volume . 24 houro.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1903

kilos

CO.

grams

gram

grams

Dec. 5

74.0

930

1021

7.28 daily av.

0 480

1.80

6

1080

1019

daily av.

daily av.

7

73.5

790

1023

8

73.5

965

1025

9

74.0

1130

1017

10

73.0

6.S0

1031

7.63

0.438

1.91

11

73.0

925

1019

12

1395

1014

13

73 0

1010

1018

14

1030

1020

7.73

. . .

15

73.0

875

1021

7.88

. . .

16

625 .

1027

6.48

17

700

1027

7.60 '

18

880

1022

839

19

936

1020

7.68

20

1075

1019

7.36

21

623

1032

6.87

0.259

1.10

22

1456

1017

8.99

23

920

1021

8.83

24

> > •

725

1025

8.66

25

. > .

866

1024

8.51

26

710

1027

7.54

27

. . .

910

1026

28

. . .

830

1026

29

730

1027

30

670

1033

31

630

. . .

7.64

0 438

1.16

1904.

Jan. 1

. . .

550

. . .

2

. . *

1030

1022

8

• . •

1020

1019

/

4

. . .

750

1021

5.68

5

. • .

1030

1016

6.81

6

73.0

816

1023

5.77

7

72.7

980

1019

6.02

' 0.436

1.41

8

73.5

1135

1017

6.72

9

72.2

096

1020

6 89

10

• < 1

1175

1017

6.84

11 ,

72.0

1050

1017

6.17

0.448

1.48

PHYSIOLOGICAL ECONOMY IN NUTRITION 65

MENDEL.

Urine.

Date. ^

5ody- eight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid. Pj

O5.

1904

kilos

c.c.

grams

gram gr

»ms

Jan. 12

72.2

1230

1015

6.71

13

71.8

1250

1016

7.43

14 15 16 17

71.8

1140 965 860

1030

1015 1019 1023 1018

7.05 5.99 6.71 5.81

0.443 1 daily ds average ave

43 lily rage.

18

730

1028

6.74

19

, ,

825

1023

6.58

20

, .

1035

1021

6.70

21

, .

725

1030

6.96

1- 0.465 1

48

22

, ,

815

1023

6.99

23

950

1018

6.27

24

71.6

790

1025

5.93

J

25

n.3

740

1027

5.33

26

. .

600

1030

5.44

27

965

1020

6.89

28

1045

1015

6.33

0.429 1.

29

29

,

895

1017

6.28

30

70.6

660

1027

6.53

31

905

1021

6.79

Feb. 1

71.7

695

1025

5.13

2

, .

950

1023

6.84

3

1210

1019

8.10

4

71.5

985

1020

6.74

- 0.451 1.

40

5

1155

1020

6.51

6

71.1

1035

1019

6.27

7

70.8

760

1025

6.98

8

70.5

800

1022

6.29

...

9

70.6

1150

1023

7.52

0.448

10

ro.4

770

1022

6.75

0.318

11 (

)9.2

520

1031

6.71

0.458

12 (

i9.4

565

1033

8.24

0.390

13 (

!9.4

560

1030

7.83

0.420

14 i

9.2

690

1027

7.99

0.447

15 e

!9.5

680

1027

7.50

16

995

1019

6.86

17

1055

1018

5.63

â–  0.420

,

18 . .

, ,

1185

1015

6.11

19

712

1025

5.72

56 PHYSIOLOGICAL ECONOMY IN NUTRITION

MENDEL.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA.

1904

kUoa

0.0.

grams

gram

gram

Eeb. 20

70.5

1000

1021

7.38

0.420 daily av.

21

70.6

1235

1014

5.93

22

. . .

900

1018

6.16

23

70.2

840

1020

5.49

24

876

1017

5.83

25

70.5

1450

1018

8.09

0.488

26

70.2

1485

1015

6.68

27

. . .

1300

1013

5.93

28

69.2

735

1022

5.91

29

575

1030

6.21

Mar. 1

. . .

975

1019

7.51

2

70.5

1240

1015

7.29

3

1400

1013

6.63

â–  0.462

4

70.2

1375

1016

7.34

6

69.9

1100

1017

7.06

6

70.0

960

1020

6.51

7

70.5

970

1017

5.53

8

70.9

1220

1015

5.50

9

70.9

1285

1015

5.70

10

1000

1020

6.24

0.413

11

70,8

1120

1017

5.98

12

1285

1015

6.55

13

70.4

1110

1015

5.79

14

70,0

690

1024

5.92

15

70 6

1240

1017

7 29

16

70.8

1450

1016

7.47

17

70.2

780

1022

6.41

0.485

18

. . .

12.S0

1012

6.57

19

70.1

780

1027

6.41

20

950

1020

6.21

21

70.7

1005

1020

6.36

22

70.9

1525

1014

6.50

23

70 6

825

1023

6.39

24

70.4

550

1029

6.07

0.527

25

1070

1018

6.93

26

70.8

1100

1017

6.40

27

70.6

1115

1016

5.82

28

70.2

1185

1015

6.22

0.389

29

70.5

1370

1014

6.58

PHYSIOLOGICAL ECONOMY IN NUTEITION 57 MENDEL.

Urine.

Date ^

ody-

w

eight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1903

dlos

c.c.

grams

gram

grams

Mar. 30

70.3

1185

1016

6.26

31

70.3

1325

1013

5.96

Apr. 1

1060

1016

6.30

0.389

■ • •

2

70.6

1115

1016

6.42

daily

3

70.3

1290

1013

6.39

average

4

70.0

845

1022

6.44

6

1110

1020

6.39

6

1055

1022

7.53

7

575

1027

6.42

• 0.356

1.54

8

650

1031

6.94

9

795

1026

7.06

10

1230

1020

7.01

11

. .

850

1021

6.61

12

. . .

1005

1018

6.66

18

695

1020

5.75

14

89.6

910

1027

5.79

0.419

. , .

15

70.1

1000

1018

6.42

16

70.9

1590

1016

6.30

17

70.8

1250

1015

5.25

18

70.5

985

1020

5.79

19

70.7

1230

1016

5.90

20

70.5

1485

1014

5.70

21

70.1

1125

1023

7.09

0.453

. . .

22

70.3

1665

1013

7.09

23

B9.8

935

1023

6.06

24

B9.7

1100

1018

6.07

25

S9.6

935

1021

5.78

26

B9.9

1000

1021

6.18

27

70.1

1295

1015

6.06

28

70.0

1425

1013

5.56

â–  0.373

29

70.2

990

1022

6.24

30

70.2

1100

1021

7.32

May 1

70.0

1380

1014

5.96

2

39.8

1050

1016

6.35

3

39.8

700

1022

6.46

4

39.5

900

1019

6.48

• 0.260

6

39.6

750

1023

6.62

6

39.7

1120

1019

7.26

7

1010

1020

6.00

J

58 PHYSIOLOGICAL ECONOMY IN NUTRITION

MENDEL.

Date.

Body- weight.

Urine.

Volume.

24 hours.

Bp. Gr.

Nitrogen.

Uric Acid.

PjO,-

1904 May 8 9

kiloa 69.7

0.0.

1165 880

1015 1020

grams

6.01 538

gram 0.260

gram

10

70.0

935

1019

5.22

11

69.6

1050

1017

6.05

12

69.8

950

1020

6.16

0.408

. . .

13 14 15

69.5 69.3

1060 1520 1345

1020 1015 1014

6.62 6.47 5.65

daily average.

16

69.0

12.30

1015

5.09

17

â–  68.4

776

1019

5.11

18

69.2

660

1021

6.06

19

68.6

905

1018

7.17

20

69.4

685

1022

6.33

21

69.1

1142

1018

6.78

22 23

69.5 69.6

1055 1053

1019 1018

5.70 5.75

â–  0.325

24

69.8

895

1020

6.39

25

69.4

900

1018

6.05

26

69.7

726

1025

6.55

27 28 29

70.0 71.0

705 1115 1370

1026 1020 1016

7.36 8.23 7.83

0.476

30 31

69.7

740 1135

1023 1017

7.10 5 93

June 1

2

1300 1420

1018 1014

6.86 6.06

3

69.7

1447

1015

7.03

4

1383

1016

5.97

5

1530

1015

.6.43

6

870

1023

5.53

7

1010

1013

4.91

8

815

1019

5.53

9

865

1019

6.69

10

69.7

1110

1015

6.36

11

1410

1017

5.95

12 13 14

69.1

1510 1100 1090

1014 1016 1018

6.07 6.94 5.43

15

1380

1017

6.46

PHYSIOLOGICAL ECONOMY IN NUTKITION 59

MENDEL.

Date.

Body- weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid. P.jOb-

1904 June 16

kaos 70.0

c.c. 1760

1014

grams 6.65

gram grams

17

1755

. 1013

6.63

18

1075

1026

6.06

19

70.0

1285

1016

6.55

20

. . .

685

1022

5.44

21

. . .

595

1024

6.93

22

. . .

655

1023

7.07

23

1230

1015

7.46

Daily aver, from Nov: 10, 1903.

1001

1020

6.S3

0.419 1.46

From November 10, 1903, to June 23, 1904, a period of about seven months and a half, the average daily excretion of nitrogen through the urine was 6.53 grams. In other words, throughout this long period the average daily amount of pro- teid matter metabolized was 40.8 grams, only a little more than one-third the amount called for by the Voit standard. Until February, the body-weight gradually fell, but from the early part of February until the end of the experiment the body- weight remained practically stationary at 70 kilos. Dr. Men- del, however, from the necessities of his daily work in the laboratory was compelled to a much greater degree of physical activity than the subject of the preceding experiment, and con- sequently required a larger amount of non-nitrogenous food than the latter. Further, owing to his greater physical activ- ity and the necessary variations in this daily activity, it was not so easy at first to attain equilibrium.

On February 9, a balance experiment of six days was com- menced, with a careful comparison of the nitrogen intake and output. In the accompanying tables are shown all of the data. By scrutiny of these it will be seen that Dr. Mendel had adopted essentially a vegetarian diet. During this period of

60 PHYSIOLOGICAL ECONOMY IN NUTRITION

six days, however, he Avas not in nitrogen equilibrium, neither was he strictly in body equilibrium, since there was a distinct tendency for the body to fall off in weight. In this connec- tion it may be mentioned that there is always a tendency dur- ing a balance experiment of this character for the subject to eat less than he is ordinarily accustomed to, owing to the tediousness of weighing every particle of food consumed. Further, for the same reason, and to avoid excess of chemical work in the analysis of samples of food, he is inclined to limit his diet to a few articles and thereby unconsciously restricts his intake of food, sometimes disastrously so.

.MENDEL.

Tuesday, February 9, 1904-

Breakfast. — Bread 33 grams, sugar 20 grams, coffee and milk 210 grams. Lunch. — Consomme l&O grams, sweet potato 170 grams, bread 135 grams,

tomato 106 grams, coffee and milk 210 grams, sugar 20 grams. Dinner. — Bread 75 grams, mashed potato 200 grams, string beans 91 grams,

apple pie 282 grams, cofiee and milk 210 grams, sugar 20 grams, water

100 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Bread . . .33 + 135 + 75 = 243 X 1.36 = 3.30 grams.

Sugar . . . 20 + 20 + 20 =: 60 X 0.00 = 0.00

Coffee (breakfast) 210 X 0.10 = 0.21

Consomme' 150 X 0.38 = 0.57

Sweet potato 170 X 0.28 = 0.48

Tomato 106 X 0.19 = 0.20

Coffee (lunch) . . . 210 X 0.15 = 0.32

Potato 200 X 0.36 = 0.72

String beans 91 X 0.26 = 0.24

Apple pie 282 X 0.49 = 1.38

Coffee (dinner) 210 X 0.099 = 0.21

Total nitrogen in food 7.63 grams.

Total nitrogen in urine 7.52

Fuel value of tlie food .... 2297 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 61

MENDEL.

Wednesday, February 10, IdOIf..

Breakfast. — Bread 37 grams, sugar 20 grams, coffee and milk 210 grams. Lunch. — Bread 110 grams, sugar 7 grams, milk 260 grams, apple fritters

90 grams. Dinner. — Bread 37 grams, sugar 21 grams, baked beans 100 grams, cranberry

sauce 125 grams, coffee and milk 210 grams, molasses candy 54 grams.

^'""'- Grams. Per cent Nitrogen. Total JTitrogen.

Bread . . 37 + 110 + 37 = 184 X 1.65 = 3.04 grams.

Sugar . . 20 + 7 + 21 = 48 X 0.00 =: 0.00

Coffee (breakfast) 210 X 0.12 = 0.25

Milk 250 X 0.55 = 1.37

Apple fritters 90 X 0.45 = 0.40

Baked beans 100 X 1.40 =; 1.40

Cranberry sauce 125 X 0.04 = 0.05

Coffee (dinner) 210 X 0.11 = 0.23

Candy 54 X 0.06 = 0.03

Total nitrogen in food 6.77 grams.

Total nitrogen in urine 6.75

Fuel value of the food .... 1673 calories.

Thursday, February 11, 1904-

Breakfast. — Bread 40 grams, sugar 20 grams, coffee and milk 210 grams. Lunch. — Bread 95 grams, sweet potato 130 grams, sugar 7 grams, milk 250

grams, peach preserve 93 grams. Dinner. — Bread 90 grams, mashed potato 100 grams, tomato puree 135 grams,

baked beans 75 grams, lemon pie 110 grams, coffee and milk 210 grams,

sugar 21 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Bread ... 40 + 05 + 90 = 225 X 1.75 = 3.94 grams.

Sugar ... 20+ 7 + 21 = 48 X 0.00 = 0.00

Coffee (breakfast) 210 X 0.096 = 0.20

Sweet potato 130 X 031 = 0.40

Milk 250 X 0.51 = 1.27

62 PHYSIOLOGICAL ECONOMY IN NUTKITION

MENDEL.

Peach preserve 93

Potato 100

Tomato puriJe 135

Baked beans 76

Lemon pie 110

Coffee (dinner) 210

Total nitrogen in food Total nitrogen in urine .

X X X X X X

0.09 0.36 0.33 1.30 0.61 0.13

0.08

0,36

0.45

0.98

0.67

0.27

8.62 grams.

6.71

Fuel yalue of the food

1828 calories.

Friday, February 12, IdOJ^.,

Breakfast. — Bread 58 grams, sugar 21 grams, coffee and milk 210 grams. Lunch. — Bread 120 grams, sugar 21 grams, custard 76 grams, milk 260 grams,

coffee and milk 126 grams. Dinner. — Bread 67.6 grams, sugar 21 grams, mashed potato 160 grams, lima

beans 80 grams, coffee and milk 210 grams, apple dumpling 131 grams,

molasses candy 27 grams.

Food. Grams,

Bread . 58 + 120 + 67.5 = 246.6

Sugar .21+21+21 = 63.0

Coffee (breakfast) 210.0

Custard 76.0

Milk 260.0

Coffee (lunch) 126.0

Potato 150.0

Lima beans 80.0

Coffee (dinner) 210.0

Apple dumpling 131.0

Candy 27.0

Total nitrogen in food Total nitrogen in urine

Fuel value of the food

Per cent Nitrogen.

Total Nitrogen.

X

1.71

—

4.20 grams.

X

0.00

=

0.00

X

0.11

=

0.23

X

0.83

^

0.63

X

0.48

=

1.20

X

0.078

iz

0.10

X

0.37

=

0.56

X

0.90

=

0.72

X

0.12

=

0.26

X

0.72

=

0.94

X

0.06

0.00 . 8.83 grams, , 8.24

1929 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 63

MENDEL.

Saturday, February 13, 1904~

Breakfast. — Bread 47.5 grams, sugar 28 grams, coffee and milk 210 grams. Lunch. — Bread 67 grams, sugar 40 grams, sweet potato 136 grams, quince

preserve 73 grams, apple turnovers 118 grams, coffee and milk

310 grams. Dinner. — Bread 59 grams, mashed potato 175 grams, peas 80 grams, apple pie

141.6 grams, sugar 21 grams, coffee and milk 210 grams.

Food. Grams.

Bread . . 47.5 + 57 + 69 = 164.0

Sugar . . 28 +40 + 21 = 89.0

Coffee (breakfast) 210.0

Sweet potato 135.0

Quince preserve 73.0

Apple turnovers 118.0

Coffee (lunch) 310.0

Potato 175.0

Peas 80.0

Apple pie 141.5

Coffee (dinner) 210.0

Total nitrogen in food .

Total nitrogen in urine

Per cent Nitrogen .

X 1.64 =

0.00 = 0.11

0.37 =

0.047 =

0.96 = 0.16 0.37

0.96 = 0.43

0.11 =

Total Nitrogen.

2.69 grams.

0.00

0.23

0.60

0.03

1.13

0.47

0.66

(j.77

0.61

0.23 . 7.31 grams. . 7.83

Fuel value of the food

2067 calories.

64 PHYSIOLOGICAL ECONOMY IN NUTRITION

MEKDEL.

Sunday, February 1^-, 1904-

Breakfast. — Bread 50 grams, sugar 21 grams, banana 92.5 grams, coffee and

milk 210 grams. Lunch. — Bread 108.6 grams, sugar 28 grams, baked potato 165 grams, apple

sauce 114 prams, coffee and milk 210 grams. Dinner. — Bread 63 grams, sugar 28 grams, succotash 75 grams, mashed potato

200 grams, chocolate layer cake 80 grams, ice cream 73 grams, coffee and

milk 210 grams.

Food. G-ramB. Per cent Nitrogen. Total Nitrogen.

Bread . 50 + 108.5 + 63 = 221.5 X 1.75 = 3.87 grams.

Sugar . 21 + 28 + 28 = 77.0 X 0.00 = 0.00

Banana 92 5 X 0.20 = 0.19

Coffee (breakfast) 210.0 X 0.11 = 0.23

Baked potato 165.0 X 0.41 = 0.68

Apple sauce 114.0 X 0.029 = 0.03

Coffee (lunch) 210.0 X 0.10 = 0.21

Succotash 75.0 X 0.57 = 0.43

Mashed potato 200.0 X 0.37 = 0.74

Chocolate cake 80.0 X 0.75 = 0.60

Icecream 73.0 X 0.58 = 0.42

Coffee (dinner) 210.0 X 0.11 = 0^

Total nitrogen in food 7.63 grams

Total nitrogen in urine 7.99

fuel value of the food .... 2066 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 65

NITROGEN BALASC-E. — Mendel.

Nitrogen Output.

Taken in. Nitrogen in Urine. Weight of Fseoes (dry).

Feb. 9

7.63!

^rams.

7.52 grams.

10

6.77

6.75

11

8.62

6.71

12 13

8.83 7.31

8.24 7.83

53)

[ contain 5.84% N = 6.248 grm. N. 54 )

14

7.63

7.99

39.2 contain 6.72% N = 2.634 146.2 8.882 grm. N.

46.79

45.04

+

8.882 grams nitrogen.

46.79 1

jrams N

53.92 grams nitrogen.

Nitrogen balance for six days = —7.13 grams. Nitrogen balance per day = —1.19 grams.

Average Intake.

Calories per day 1975.

Nitrogen per day 7.83 grams.

66 PHYSIOLOGICAL ECONOMY IN NUTEITION

In this balance period of six days the average daily intake of nitrogen was 7.83 grams, coupled with an average fuel value of the food per day of 1975 calories. This latter value was obviously too small for a man of Dr. Mendel's body-weight, and doing the amount of physical work he was called upon to perform. Being on one's feet in a laboratory six to eight hours a day, in addition to the ordinary activity of a vigorous man leading a strenuous life, necessitates the utilization and oxidation of considerable food material. The average daily output of nitrogen through the urine amounted to 7.60 grams, considerably above the average daily excretion for the seven months' period. Still, under these conditions there was a minus balance of 7.13 grams of nitrogen for the six days' period, indicating that the body was drawing upon its stock of proteid material to the extent of 1.19 grams of nitrogen per day. This does not necessarily mean that the body had need of that additional amount of proteid matter each day, but rather that the amount of total energy required was beyond the potential energy supplied by the food. There not being sufficient non-nitrogenous food at hand, the body was com- pelled to draw upon its own resources, and in so doing utilized some of its tissue proteid. This is made quite clear by the results of the second balance period shortly to be described.

It is evident, however, that while the body was not in nitro- gen equilibrium for tliis particular period of six days, there must have been a general condition of both body and nitrogen equilibrium, otherwise the body-weight would not have re- mained practically stationary for so long a period as from February 7 to June 20.

Commencing May 18, a second nitrogen balance was at- tempted, in which, as in the preceding case, there was a care- ful comparison of income and output for seven days. There was as before a free choice of food, but it was essentially vegetable in character. A greater variety of foods was taken, however, and an effort was made to have the non-nitrogenous food somewhat more liberal in amount, though in as close harmony as possible with the desires of the appetite,

PHYSIOLOGICAL ECONOMY IN NUTRITION 67

MENDEL.

Wednesday, May 18, 1904-

Breakfast. — Banana 92 grams, bread rolls 28 grams, cream 50 grams, coSee

150 grams, sugar 21 grams. Lunch. — Bread 66 grams, soup 150 grams, faring 154 grams, sweet potato 123

grams, beans 70 grams, syrup 50 grams, coffee 150 grams, cream 50

grams, sugar 14 grams. Dinner. — Bread 42 grams, consomm^ 100 grams, spinach 100 grams, mashed

potato 250 grams, apple pie 97 grams, coSee 150 grams, cream 50 grams,

sugar 21 grama.

Food. Banana . . Bread rolls . Cream . . Coffee . Sugar . . Bread . Soup . . . Earina . . Sweet Potato Beans . . Syrup Coffee . . Cream . . Sugar . . Bread

CoDSomm^ . Spinach . . Mashed potato Apple pie Coffee . . Cream . Sugar

Grama.

Per cent Nitrogen.

Total Nitrogen.

92

X

0.23

=

0.212 grams.

28

X

1.66

=

0.466

... .50

X

0.46

=

0.230

150

X

0.066

=

0.099

21

X

0.00

=

0.000

66

X

1.60

=

1.066

.... 150

X

0.41

=

0.615

154

X

1.09

=

1.678

123

X

0.32

=

0.394

70

X

0.34

=

0.238

50

X

0.024

=

0.012

150

X

0.057

rz

0.086

50

X

0.46

=

0.230

.... 14

X

0.00

=

0.000

. . 42

X

1.80

=

0.756

100

X

0.38

=

0.380

100

X

0.53

=

0.630

250

X

0.38

=

0.950

97

X

0.43

=

0.417

150

X

0.06

=

0.090

50

X

0.46

=

0.230

21

X

0.00

=

0.000

Total nitrogen in food

. . . .

8.668 grams.

Total nitrogen in urine

•

6.060

el value of the food . .

2369 calories.

68 PHYSIOLOGICAL ECONOMY IN NUTRITION

MENDEL.

Thursday, May 19, 1904

Breakfast. — Banana 102 grams, bread rolls 60 grams, coffee 160 grams, cream

60 grams, sugar 21 grams. Lunch. — Bread 57 grams, egg omelette 20 grams, hominy 137 grams, syrup 68

grams, potatoes 128 grams, coffee 100 grams, sugar 21 grams, cream 60

grams. Dinner. — Tomato pure^ 200 grams, bread 24 grams, fried sweet potato 100

grams, spinach 70 grams, Indian meal 100 grams, syrup 25 grams, coffee

100 grams, sugar 21 grams, cream 40 grams.

Food. Grams.

Banana . 102

Bread rolls 60

Coffee 150

Cream 60

Sugar 21

Bread 57

Egg Omelette 20

Hominy 137

Syrup 68

Potatoes 128

Coffee 100

Cream 60

Sugar 21

Tomato pur^e 200

Bread 24

Sweet potato 100

Spinach 70

Indian meal 100

Syrup 25

Coffee 100

Sugar 21

Cream 40

Total nitrogen in food

Total nitrogen in urine

Per cent Nitrogen.

Total Nitrogen.

X X

0.23 1.54

__

0.236 grams. 0.770

X

0.06

=

0.090

X

0.47

=

0.236

X

0.00

=

0.000

X

1.60

=

0.912

X

1.58

=

0.316

X

0.20

=

0.274

X

0.024

=

0.016

X

0.49

=

0.627

X

0.06

—

0.060

X

0.47

=

' 0.235

X

0.00

=

0.000

X

0.68

=

1.060

X

1.74

=

0.418

X

0.38

=

0.380

X

0.56

—

0.392

X

0.20

:=

0.200

X

0.024

=

0.006

X

0.06

=

0.060

X

0 00

=

0.000

X

0.47

'

0.188

6.474 grams. . 7.170

Fuel value of the food

. . 2072 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 69

MENDEL.

Friday, May BO, 1904-

Breakfast. — Sliced orange 140 grams, coffee 100 grams, cream 30 grams, sugar

21 grams. Lunch. — Bread 28 grams, mashed potato 250 grams, lima beans 40 grams,

coffee 100 grams, sugar 21 grams, cream 30 grams, fried hominy 115

grams, syrup 48 grams. Dinner. — Bread 19 grams, consomme 150 grams, string beans 140 grams,

mashed potato 250 grams, rice croquette 93 grams, cranberry jam 95

grams, coffee 100 grams, sugar 21 grams, cream 30 grams, syrup 25

grams.

Vood. Sliced orange Coffee . . Cream . . Sugar . . . Bread . . . Mashed potato Lima beans Coffee . . Sugar . . Cream . . Fried hominy Syrup . . Bread . . Consomm^ . String beans Mashed potato Rice croquettes Cranberry jam Coffee '. . . Sugar . . . Cream . . . Syrup . .

Grams. 140 100

30

21

28 250

40 100

21

30 115

48

19 150 140 260

95 100 21 30 25

Total niirogen in food Total nitrogen in urine

Per cent Nitrogen.

X 0.20 =

0.06 =

0.44 =

0.00 = 1.71

0.30 =

0.76 =

0.06 =

0.00 =

0.44 -

0.67 =

0.024 =

1.97 =

0.69 =

0.36 =

0.34 =

1.06 =

0.03 =

0.06 = 0.00

0.44 =

0.024 -

Total Nitrogen. 0.280 0.060 0.132 0.000 0.479 0.750 0.304 0.060 0.000 0.132 0.656 0.012 0.374 0.886 0.504 0.850 0.986 0.029 0.060 0.000 0.132 0.006

6.691 grams. 6.330

Euel value of the food

1915 calories.

70 PHYSIOLOGICAL ECONOMY IN NUTRITION

MENDEL.

Saturday, May ^1, 190^..

Breakfast. — Banana 153 grams, cofEee 160 grams, sugar 21 grams, cream 30

grams. Lunch. — Bread 25 grams, potato croquette 229 grams, Indian meal 109 grams,

tomato 123 grams, eyrup 48 grams, coffee 100 grams, sugar 14 grams,

cream 20 grams. Dinner. — Bread 31 grams, bean soup 100 grams, fried potato 200 grams, bacon

5 grams, lettuce-orange salad 47 grams, prunes 137 grams, coffee 100

grams, sugar 21 grams, cream 25 grams, banana 266 grams.

Food. Grams.

Banana . . 153

Coffee 150

Sugar 21

Cream 30

Bread 25

Potato croquette ... . . 229

Indian meal . 109

Tomato 123

Syrup 48

Coffee 100

Sugar 14

Cream 20

Bread 31

Bean soup ... .... 100

Fried potato 200

Bacon 5

Lettuce-orange salad . . 47

Prunes 137

Coffee . . 100

Sugar . . ... 21

Cream . ; .... 26

Banana . . . . . . 256

Total nitrogen in food

Total nitrogen in urine

Fuel value of the food .

Per cent Nitrogen.

Total Nitrogen,

X

0.23

-=.

0.362 grams.

X

0.06

=

0.090

X

0.00

=

0.000

X

0.43

=

0.129

X

1.82

=

0.456

X

0.71

=

1.626

X

1.09

=

1.188

X

0.17

=

0.209

X

0.024

=

0.012

X

0.06

=

0.060

X

0.00

—

0.000

X

0.43

=

0.086

X

1.62

=

0.502

X

1.21

z=

1.210

X

0.60

—

1.200

X

3.06

=

0.153

X

0.21

=

0.099

X

0.16

=

0.219

X

0.06

=

0.060

X

0.00

=

0.000

X

0.43

=

0.108

X

0.23

0.587 . 8.346 grams. . 6.780

2486 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 71

MENDEL.

Sunday, May 22, 1904.

Breakfast. — Banana 220 grams, orange 60 grams, cofEee 100 grams, sugar 21

grams, cream 25 grams. Lunch. — Bread 35 grams, potato 300 grams, fried rice 160 grams, syrup 63

grams, ice cream 84 grams, cofEee 100 grams, sugar 14 grams. Dinner. — Cream of celery soup 100 grams, bread 21 grams, mashed potato 260

grams, spinach 40 grams, French fried potato 100 grams, strawberry

short-cake 120 grams.

Food. OramB.

Banana 220

Orange . 60

Coffee 100

Sugar 21

Cream 25

Bread . .... .35

Potato 300

Fried rice 160

Syrup . . . Ice cream . . CofEee . . . Sugar ... Cream of celery soup Bread . . . Mashed potato Spinacli . . French fried potato . Strawberry short-cake

Total nitrogen Total nitrogen

84

100

14

100

21

250

40

100

â–  120

in food

in urine

Per cent Nitrogen.

X 0.23 -

0.20 =

0.06 =

0.00 =

0.45 =

1.57 =

0.30 =

0.75 =

0.024 =

0.53 =

0.06 =

0.00 =

0.33 =

1.91 =

0.37 =

0.55 =

0.57 =

0 50 =

X X X X X X X X X X X X X X X X X

Total Nitrogen.

0.506 grams.

0.120

0.060

0.000

0.113

0.550

0.900

1.200

0.015

0.445

0.060

0.000

0.330

0.401

0.925

0.220

0.570

0.600 . 7.015 grams, . 5.700

Fuel value of the food

2321 calories.

72 PHYSIOLOGICAL ECONOMY IN NUTRITION

MENDEL.

Monday, May 23, 190^.

Breakfast. — Banana 229 grams, coffee 125 grams, sugar 21 grams, cream 25 grams.

Lunch. — Bread 58 grams, apple sauce 125 grams, scrambled egg 15 grams, consomm^ 75 grams, fried potato 170 grams, rice croquette 197 grams, syrup 68 grams, cofiee 100 grams, sugar 21 grams, cream 30 grams.

Dinner. — Bread 72.5 grams, vegetable soup 100 grams, potato croquette 198 grams, bacon 7 grams, string beans 120 grams, water ice 77 grams, coffee 100 grams, cream 80 grams, sugar 14 grams, banana 270 grams.

Food.

Grama.

Per cent Nitrogen.

Total Nitrogen.

Banana 229

X

0.23

=

0.627 grams.

Coffee . .

125

X

0.06

=

0.075

Sugar

21

X

0.00

:=

0.000

Cream . . . .

25

X

0.45

=

0.113

Bread

.

58

X

1.63

=

0.945

Apple sauce . .

125

X

0.02

=

0.025

Scrambled egg . .

16

X

2.07

rz

0.311

Consomme ....

75

X

0.65

=

0.488

Fried potato . . .

170

X

0.60

=

1.020

Rice croquette

197

X

0.61

=

1.202

Syrup ....

68

X

0.024

=

0.016

Coffee ...

100

X

0.06

=

0.060

Sugar ...

. 21

X

0.00

=

0.000

Cream

30

X

0.46

=

0.135

Bread ....

72.5

X

1.76

r=

1.269

Soup

.

100

X

0.70

=

0.700

Potato croquette . .

198

X

0.77

=:

1.525

Bacon ....

.

7

X

3.28

=

0.230

String beans .

. 120

X

0.22

=

0.264

"Water ice ...

77

X

0.006

=

0.005

Coffee . .

100

X

0.06

=1

0.060

Cream ....

. 30

X

0.45

^

0.135

Sugar ....

14

X

0.00

—

0.000

Banana

. . 270

X

0.23

—

0 621

Total nitrogen in food

. y.726 grams

Total

nitro

ien

in urine

. 5.760

Fuel value of the food .... 2756 calories.

PHYSIOLOGICAL ECONOMY IN NUTKITION 73

MENDEL.

Tuesday, May 24., 1904.

Breakfast. — Orange 100 grams, rolls 37 grams, rice 50 grams, syrup 25 grams,

coffee 125 grams, sugar 21 grams, cream 60 grams. Lunch. — Bread 77 grams, cream of celery soup 125 grams, mashed potato 270

grams, tomato sauce 50 grams, farina croquette 191 grams, syrup 78

grams, cofEee 75 grams, cream 20 grams, sugar 7 grams. Dinner. — Bread 49 grams, tomato soup 200 grams, French fried potato 200

grams, spinach 50 grams, farina croquette 276 grams, syrup 100 grams,

coffee 100 grams, sugar 14 grams, cream 50 grams.

Food. Grams.

Orange 100

Bread rolls 37

Rice 50

Syrup 25

CofEee 125

Sugar 21

Cream 50

Bread 77

Celery soup 125

Mashed potato 270

Tomato sauce 50

Farina croquette 191

Syrup .... ... 78

CofEee 75

Cream 20

Sugar 7

Bread 49

Tomato soup 200

French fried potato 200

Spinach 50

Farina croquette 276

Syrup 100

Coffee 100

Sugar 14

Cream 50

Total nitrogen in food . Total nitrogen in urine

Per cent Nitrogen,

X 0.20 =

1.64 =

0.36 =

0.024 =

006 = 0.00

0.45 =

1.66 -

0.48 =

0.26 =

0.23 =

0.74 =

0.024 =

0.06 = 0.45

0.00 =

1.82 =

0.19 = 0.46

0.54 =

0.76 =

0.024 =

0.06 =

0.00 = 0.45

Total Nitrogen.

0.200 grams.

0.607

0.180

0.006

0.075

0.000

0.225

1.278

0.600

0.702

0.115

1.413

0.019

0.045

0.090

0.000

0.892

0.380

0.920

0.270

2.098

0.024

0.060

0.000

0.225 . 10.424 grams. . 6.390

Fuel value of the food

3229 calories.

74 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE, — ^/ende^.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of Fasces (dry).

May 18

8.668 gri

ims.

6.06 grams.

14 grams.

19

6.474

7.17

39

20

6.691

6,33

30

21

8.345

6.78

83 contain 6.06% N - 5.03 grm. N.

22

7.015

5.70

23

9.726

5.75

38

24

10.424

6.39

57

95 contain 5.76% N = 5.47 grm, N, 10.50 grm. N.

57.343

ams

44,18

N.

+ 54,68 1

10 50 grams nitrogen.

57.343 gr

grams nitrogen.

Nitrogen balance for seven days = +2.663 grams. Nitrogen balance per day = +0.380 gram.

Average Intake.

Calories per day . 2448.

Nitrogen per day 8,192 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 75

In this period of seven days the average daily intake of nitrogen was 8.192 grams, or only 0.36 gram per day more than in the first balance period, v^rhile the average fuel value of the food amounted to 2448 calories per day. Yet the average daily output of nitrogen through the urine for this period was 6.31 grams, or 1.2 grams per day less than in the first balance experiment. Further, under the conditions of this balance experiment, the body was laying up 0.380 gram of nitrogen per day, i. e., showing a plus balance of 2.66 grams of nitrogen for the seven days' period. Again, it is to be noted that the average daily amount of nitrogen metabolized, 6.31 grams, was 0.22 gram less than the average daily nitro- gen excretion for the entire seven months' period, 6.53 grams. Evidently, this subject was quite able to maintain nitrogen equilibrium with a metabolism of only 6.31 grams of nitrogen per day, on a daily diet having a fuel value of about 2400 calories. Indeed, taking into account the amount of the plus nitrogen balance, it is evident that the daily food was somewhat in excess of the real requirements of the body, under the then existing conditions of body-weight and bodily activity.

Again, we would call attention to the thorough utilization of the food in this experiment, emphasizing at the same time the voluminous character of the diet, together with its largely vegetable nature. The contrast between the diet made use of by Dr. Mendel and that used by the subject of the first experiment is quite striking, since the latter employed a much more concentrated diet with an average fuel value of only 1600 calories. Yet with a total intake of 57.343 grams of nitrogen for the seven days of Dr. Mendel's balance period, 10.5 grams only passed out through the rectum, or 18.3 per cent, while in the second nitrogen balance of the first subject, with the more concentrated diet, 17.1 per cent of the total ingested nitrogen appeared in the faeces. In view of the great divergence in the character and volume of the intake, it is rather remarkable there should be so httle difference in the relative utilization of the two diets.

76 PHYSIOLOGICAL ECONOMY IN NUTRITION

Finally, taking the average daily excretion of nitrogen through the kidneys from Novemher 10 to June 23, as a measure of the nitrogen metabolized daily, viz., 6.53 grams, and taking the body-weight at 70 kilos, it is plain to see that the nitrogen metaboUzed per kilo of body-weight throughout this experiment was 0.093 gram, closely similar to the result obtained with the first subject. In other words, both of these subjects, though widely different in body-weight, under dif- ferent degrees of physical activity, and living on different forms of diet, seemingly required for the maintenance of equilibrium essentially the same amount of nitrogen per kilo of body-weight ; viz., with the first subject 0.0947 gram, if we take the lower figure of the last two months, and 0.093 gram with the second subject.

Regarding the fuel value of the daily food. Dr. Mendel with a body- weight of 70 kilos, during the second balance period, apparently utilized on an average 84.9 calories per kilo of body- weight daily, while the first subject, of 57 kilos body-weight, made use of only 28 calories per kilo. The fuel value of the daily food must, however, as is well known, vary greatly with differing degrees of physical activity, from which arises the necessity for corresponding variation in the amounts of non-nitrogenous foods ingested.

Dr. Frank P. Underbill, instructor in physiological chemis- try in the Sheffield Scientific School, is another subject of experiment who volunteered to study on himself the effects of a lowered proteid intake. Prior to the experiment he was in the habit of eliminating from 16 to 16.5 grams of nitrogen per day through the kidneys, representing the usual 105 grams of proteid food metabolized.

Dr. Underbill, at the beginning of the experiment, July 1, 1903, was twenty-six years of age and weighed 67.6 kilos. For a period of two weeks, from July 14 to August 2, he gradually reduced the intake of proteid food as well as the total amount of food consumed, doing this in part by dimin- ishing the quantity eaten at breakfast, and in smaller meas-

PHYSIOLOGICAL ECONOMY IN NUTRITION 77

ure at the two other meals of the day. During this period of two weeks, the urine and fseees were analyzed with the results shown in the accompanying table. Regarding the extent of proteid metabolism, it will be seen that the nitrogen content of the urine fell from 14.28 grams per day down to 5 to 6 grams per day. Having reached this level, the subject maintained it throughout the summer of 1903, occasional analyses being made to demonstrate the level of nitrogen excretion.

Urine.

Faeces.

Date.

Body- weight.

Total Nitrogen.

Volume.

Sp. Gr.

Nitrogen.

Moist.

Dry.

Nitrogen.

1903.

CO.

grams.

grams.

grams.

grams.

grams.

July 14

67.6

1300

1018

14.28

156.0

30.5

1.59

15.87

15

67.6

1095

1020

11.72

70.0

17.0

0.80

12.52

16

67.1

860

1021

11.72

182.5

44.5

2.12

13.84

17

66.9

675

1022

9.39

1,34.0

43.0

2.05

11.44

18

66.3

865

1021

10.45

57.5

20.0

0.95

11.40

19

65.7

785

1021

10.34

170.0

41.0

1.95

12.29

20

65.7

740

1024

10.34

76.0

36.0

1.66

12.00

21

65.7

910

1017

11.61

96.0

32.0

1.52

13.13

22

65.7

900

1013

9.50

56.0

31.0

1.76

11.25

23

65.3

600

1017

8.65

41.0

14.0

0.79

9.35

24

65.0

640

1013

6.65

151.0

33.0

1.86

8.51

25

65.3

690

1012

6.01

86.0

29.0

1.63

7.64

26

65.3

410

1023

6.65

57.0

19.0

1.06

7.71

27

65.7

530

1017

6.75

202.0

33.0

1.86

8.61

28

65.7

610

1013

5.49

155.0

26.0

1.46

6.95

29

66.4

620

1017

5.96

121.0

26.0

1.46

7.42

30

66.3

700

1016

5.80

233.0

48.0

2.71

8.51

31

65.8

1265

1010

6.70

211.0

36.0

2.03

8.73

Aug. 1

65.3

1240

1009

6.23

172.0

23.0

1.29

7.52

2

65 3

760

1016

6.75

214.0

27.0

1.42

8.17

11

65.B

500

1017

6.44

152.0

22.0

1.34

7.78

12

65.3

406

1024

6.86

70.0

15.0

0.91

7.77

13

65.3

540

1019

6.23

90.0

10.0

0.61

e.84

78 PHYSIOLOGICAL ECONOMY IN NUTRITION

In connection with the accompanying table of results, attention is called to the composition of the fseces with special reference to their content of nitrogen. The point to be emphasized is the gradual increase in the percentage con- tent of fsecal nitrogen, associated with the changed diet and the general diminution of food intake. This is well illus- trated by the following figures, giving the percentage of nitrogen in the dry fseces for the three periods of July 14-21, July 22-30, and August 11-13:

July 14-21, 4.77 per cent Nitrogen July 22-30, 6.65 " " Aug. 11-13, 6.11 " "

The diminished amount of fsecal discharge means naturally not only a smaller intake of food, but implies also a greater utihzation of the food ingested, and as a result the increased percentage of nitrogen in the discharges shows itself because of the relatively larger preponderance of nitrogenous secre- tions from the intestinal tract.

The latter part of September, 1903, Dr. Underbill attempted to return to his original methods of living, but found diffi- culty in consuming the daily quantities of food he had for- merly been in the habit of taking. From October 11 to October 25, 1903, however, he raised the consumption of proteid food to such a degree that the nitrogen excretion through the urine averaged from 10 to 12 grams per day. After this date he fell back to the lower proteid intake, and from that period to June 23, 1904, he maintained a low level of proteid metabolism without detriment to his bodily vigor, and, as he believes, with a distinct betterment.

The following tables of results extending from October 11, 1903, to June 23, 1904, show the data collected.

PHYSIOLOGICAL ECONOMY IN NUTKITION 79

UNDERHILL.

Date.

Body- weight.

Trine. i

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Tlric Acid.

PA-

1903.

kilos

c.c.

grams

gram

grama

Oct. U

65.4

1300

1015

10.37

0.611

1.72

12

700

1022

9 07

. . .

13

1050

1022

12.35

0 820

2.15

14

1400

1017

12.01

. . .

15

870

1020

11.48

0.671

1.76

16

1165

1013

12.09

17

840

1020

11.24

. . .

18

1150

1017

10.00

0.613

1.77

19

678

1022

7.79

20

1165

1018

10.76

0.603

1.00

21

1460

1017

11.91

. . .

22

950

1019

10.71

0.643

1.73

23

1165

1017

12.82

24

65.4

850

1025

12.49

. . .

25

850

1022

11.07

0.645

1.76

26

1025

1018

27

775

1018

28 29 30 31

1140 765 860

1150

1015 1020 1019 1015

8.31

daily

average

0.465 daily average

1.18

daily

average

Nov. 1

750

1020

2.

675

1022

3

955

1014

4

1270

1012

7.91

0.469

1.30

5

885

1015

6

770

1020

7

860

. 1021

8

775

1020

9

890

1018

10

1070

1018

11 12

755 950

1020 1023

. 7.86

0.537

1.40

13

1100

1017

14

980

1015

15

630

1020

16

65.0

700

1020

17 18

1000 940

1015 1018

. 7.82

0.467

1.49

ID

770

1023

•

80 PHYSIOLOGICAL ECONOMY IN NUTRITION

UNDERBILL.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

ffi,.

1903.

kilOB

c.c.

grams

gram

grams

Nov. 20

770

1025

1

21

790

1020

I 7,82

0.467

1.4!)

22

770

1021

J daily av.

daily av.

daily av.

23

590

1025

â– 

27 28

710 1080

1024 1017

- 8.55

0.476

1.67

29

760

1019

,

30

870

1018

â– 

Dec. 1

860

1017

2

. ,

1120

1015

3

1450

1009

â–  7.72

0.506

1.43

4

720

1019

6

. .

720

1019

6

510

1027

7

65.1

700

1018

8

650

1018

9

860

1013

10

, ,

976

1020

• 7.36

0.474

1.44

11

800

1021

12

830

1018

13

750

1019

14

860

1018

15

870

1019

16

880

1015

17

,

820

â–  8.11

0.497

1.35

18

760

1021

19

860

1017

20

520

1023

21 22

65.0

1200 510

1014 1025

7.18

1.05

23

650

. . .

24

. t .

670

25

500

â–  6.70

0.356

0.97

26

550

27

850

. . .

28

65.2

930

. . .

29 30

1200 750

• 8.70

0.626

1.21

31

1280

' * '

PHYSIOLOGICAL ECONOMY IN NUTRITION 81 TINDERHILL.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

Tfi,.

1904

kilos

c.c.

^ grams

gram

grams.

Jan. 1

750

2

. . .

750

. 8.7

0.626

1.21

8

4

870 1230

daily av.

daily av.

daily av.

5

720

1023

6

960

10-20

7

760

1022

â–  8.23

0.530

1.24

8

1000

1017

9

720

1025

10

65.1

730

1021

11

700

1016

12

650

1020

13

700

1024

14

660

1025

. 7.74

0.618

1.20

15

610

1025

16

710

1024

17

660

1022

18

770

1016

19

64.8

700

1022

20

1130

1018

21

830

1020

. 7.80

0.705

1.14

22

600

1019

23

480

1021

24

750

1019

25

680

1020

26

800

1018

27

800

1020

28

700

1020

- 6.85

0.500

1.07

29

64.4

1010

1014

30

980

1018

31

820

1015

,

Feb. 1

990

1015

2

660

1020

3

64.4

1060

1015

4

980

1017

7.98

0.535

1.24

5

970

1014

6

790

1019

7

.

1120

1015

8

715

1021

8.11

9

64.4

1225

1014

7.49

0.450

• • •

82 PHYSIOLOGICAL ECONOMY IN NUTRITION

UNDERIIILL.

Urine.

Date. ^

3ody- eight.

Volume. 24 hours.

Sp. Or.

Nitrogen.

Uric Acid.

PA-

1904.

kilos

CO.

grama

gram

grams

Feb. 10

64.4

770

1018

6.14

0.505

11

64.5

715

1022

8.02

0.568

12.

850

1021

8.82

0.539

13

490

1028

7.17

0.505

14

64.4

795

1020

7.73

0.543

15

780

1021

16

920

1023

17

660

1021

18

640

1027

8.27

0.558

. . .

19

730

1023

daily

daily

•20

840

1027

average

average

21

700

1018

22

440

1025

23

600

1023

24

750

1022

25

830

1017

- 7.47

0.556

20

84.0

870

1021

27

910

1015

28

950

1014

29

600

1021

Mar. 1

680

1021

2

, .

1120

1011

3

640

1021

â–  7.15

0.526

4

1080

1016

6

1220

1034

e

890

1016

7

1000

1014

8

650

1020

9

750

1020

10

850

1018

â–  8.18

0.682

. . •

11

950

1014

12

1000

1016

13

34.2

860

1019

14

840

1020

15

920

1016

16

750

1020

17

820

1017

â–  7.88

0.540

18 .

, .

1220

1012

19

920

1015

20

700

1022

PHYSIOLOGICAL ECONOMY IN NUTRITION 83 UNDERHILL.

Urine.

Date.

Body-

weight.

Volume

24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA.

1904.

kiloa

c.c.

grams

gram

grams

Mar. 21

. . .

900

1015

2-2

.

980

1013

23

990

1014

24

,

750

1020

8.04

0.733

25

,

820

1017

daily

daily

26

700

1021

average

average

27

910

1020

28

.

930

1017

. . .

. . .

30

900

1020

. • .

31

450

Apr. 1

500

2

420

. . .

3

600

4

950

5

930

â–  7.87

0.530

1.44

6

980

daily

7

600

average

8

980

9

800

10

810

11

35.2

940

1017

â– 

12

710

1024

9.46

13

750

1024

14

740

1020

7.55

â–  0.496

15

590

1024

6.51

16

900

1016

7.51

17

1290

1009

5.11

18

85.5

590

1017

5.96

19

030

1024

6.39

20

670

1022

7.48

21

900

1021

8.10

• 0.527

■ • *

22

980

1017

7.00

23

850

1019

7.60

24

610

1023

7 33

25

65.(

600

1021

8.23

26

610

1014

5.82

27

600

1023

7.27

â–  0.490

28

970

1015

7.05

29

795

1017

5.91

30

700

1021

6.80

84 PHYSIOLOGICAL ECONOMY IN NUTRITION

UNDERBILL.

Urine.

Dftte.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

TJnc Acid. P^

0..

1904

kilos

c.c.

grams

gram gra

jns

May 1

795

1016

6.72

0.490

2

65.2

860

1017

6.50

3

1120

1016

6.92

4

. . .

1090

1015

6.64

5

580

1021

6.92

0.344

6

700

1020

7.29

daily

7

895

1017

8.97

average

8

800

1016

7.30

9

65.2

895

1019

6.28

10

850

1019

6.27

11

960

1019

7.26

12

690

1022

6.29

. 0.416

,

13

990

1017

7.96

14

690

1022

7.21

15

. . .

900

1015

6.15

16

65.1

945

1014

6.10

17

1090

1016

6.15

18

620

1020

5.21

19

1110

1015

6.53

20

895

1016

6.12

0.364

21

810

1019

6.95

22

1110

1016

8.72

23

65 0

685

1020

7.07

24

560

1021

6.78

25

1090

1010

6.02

26

610

1017

5.97

27

790

1016

6.83

28

1100

1014

7.65

0.420

,

29

650

1021

6.12

30

65.0

630

1021

5.21

31

660

1018

5.07

June 1

65.1

920

1014

6.96

2

651

800

1013

5.81

3

65.0

960

1014

7.30

4

790

1015

6.78

6

780

1020

8.28

6

65.1

890

1015

6.89

7

. . .

720

1017

5.87

8

. . .

950

1015

6.93

9

1060

1014

4.96

PHYSIOLOGICAL ECONOMY IN NUTKITION 85 UNDERBILL.

Date.

Bod}

Uriue.

weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

June 10 11 12 13 14 15 16 17 18 19 20 21 22 23

kUo 65.2

CO.

940

1050

1000

890

1340

1190

720

800

820

920

890

900

760

630

1017 1019 1017 1021 1016 1015 1025 1017 1018 1014 1015 1016 1018 1020

grains 5.92 7.62 6.66 7.20 6.91 6.86 7.99 7.25 6.99 6.18 6.03 6.37 6.79 6.06

^ram

grams

Daily average from Oct. 26, 1903

833

1.018

7.43

0.516

1.28

It will be seen by a study of the analytical data that Dr. Underbill had an average daily excretion of nitrogen through the kidneys from October 26, 1903, to June 23, 1904, of 7.43 grams. From October 26 to April 18, a period of nearly six months, the average daily excretion was 7.81 grams of nitro- gen, while from the latter date to June 23 the average daily excretion amounted to 6.68 grams of nitrogen. Taking the body-weight at 65 kilos, the lower nitrogen figure would mean a metabolism of 0.102 gram of nitrogen per kilo of body- weight, closely akin to the figures obtained with the two preceding subjects.

An excretion of 6.68 grams of nitrogen corresponds to the metabolism of 41.75 grams of proteid matter, while the excre- tion of 7.43 grams of nitrogen implies the metabolism of 46.4 grams of proteid, being less than one-half the ordinarily ac- cepted requirement for the healthy adult.

86 PHYSIOLOGICAL ECONOMY IN NUTRITION

During this long period of eight months the body-weiglit was stationary, carrying with it the assumption that the body was in a condition of nitrogen equilibrium. It should be emphasized in connection with Dr. Underbill's case, that throughout the entii-e period of eight months, and more, there was perfect freedom in the choice of food. Further, it will be noticed by a study of the dietary made use of in the balance experiments that Dr. Underbill did not reduce his nitrogen intake by any exclusion of meat. He practically made use of his ordinary diet, such as he had always. been ac- customed to, but with a decided diminution of the amount of proteid food, accompanied by a gradual reduction in the total amount of food consumed each day. His diet, therefore, was in no sense a vegetable diet. Meat was conspicuous in his daily food, but naturally in reduced quantities.

On February 9 a nitrogen balance was attempted, in which a careful comparison of the nitrogen content of all intake and output was made for a period of six days. By a study of the results of this balance period, shown in the accom- panying tables, it will be noticed that not only was there no deficiency of nitrogen, but the body was laying on ni- trogen at the rate of 0.158 gram per day. Further, it will be observed that the fuel value of the food per day averaged only a little over 2000 calories. Yet this amount of food, with its comparatively low fuel value, carried with it only 8.83 grams of nitrogen per day. Upon this quantity of food the body was able to maintain itself, with a little nitrogen to spare and with sufficient fuel value in the food to supply all the energy required for muscular contraction, mental effort, and the maintenance of body temperature.

PHYSIOLOGICAL ECONOMY IN NUTEITION 87

UNDERBILL.

Tuesday, February 9 1904-

Breakfast. — Bread 22 grams, tea 146 grams.

Lunch. — Macaroni 129 grams, fried sweet potato 85.5 grams, bread 59 grams,

batter 15 grams, fig cake with wine sauce 116 grams, sugar 15 grams,

coffee 210 grams. Dinner. — Bread 27.9 grams, beef 48 grams, potato 207.5 grams, butter 19 grams,

pie 272 grams, coffee 210 grams, sugar 10 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Bread . 22 + 59 + 27.9 = 108.9 X 1.61 = 1.753 grams.

Tea 146.0 X 0.018 - 0.026

Macaroni 129.0 X 0.87 = 1.122

Sweet potato 85.5 X 0.28 = 0.240

Butter . . . . 16 + 19 = 34.0 X 0.088 = 0.030

Fig cake 115.0 X 0.69 = 0.793

Sugar . . . . 15 + 10 = 25.0 X 0.00 = 0.000

Coffee (lunch) 210.0 X 0.099 = 0.207

Beef 48.0 X 2.64 = 1.267

Potatoes 207.5 X 0.36 = 0.747

Pie 272.0 X 0.49 = 1.332

Coffee (dinner) 210.0 X 0.16 = 0.316

Total nitrogen in food 7.832 grams.

Total nitrogen in urine 7.490

Fuel value of the food . . . 2232 calories.

Wednesday, February 10, 1904.

Breakfast. — Bread 33 grams, tea 146 grams.

Lunch. — Bread 71 grams, butter 10.5 grams, apple fritters 119 grams, coffee

210 grams, sugar 21 grams. Dinner. — Roast pork 80 grams, bread 55.7 grams, butter 27.8 grams, cranberry

sauce 150 grams, coffee 210 grams, sugar 21 grams.

Poofl. Grams. Per cent Nitrogen. Total Nitrogen.

Bread . 33 + 71 + 55.7 = 159.7 X 1.65 = 2.636 grams.

Tea 146.0 X 0.075 = 0.109

Butter. . . 10.5+27.8 = 38.3 X 0.088 = 0.033

88 PHYSIOLOGICAL ECONOMY IN NUTRITION

UNDERBILL.

Apple fritters 119.0 X 0.45 = 0.535

Coffee (lunch) 210.0 X 0.11 = 0.231

Sugar . . . . 21 + 21 = 42.0 X 0.00 = 0.000

Roast pork 80.0 X 4.80 — 3.840

Cranberry sauce 150.0 X 0.04 = 0.060

Coffee (dinner) 2100 X 0.11 = 0.231

Total nitrogen in food 7.674 grams.

Total nitrogen in urine 6.140

Fuel value of the food .... 1694 calories.

Thursday, February 11, 1904-

Breakfast. — Bread 38.7 grams, tea 146 grams.

Lunch. — Bread 97.5 grams, butter 31.5. grams, sweet potato 108.7 grams,

spaghetti 82.5 grams, peaches 89.4 grams, coffee 210 grams, sugar 21

grams. Dinner. — Bread 75 grams, butter 21.5 grams, roast beef 116 grams, lemon pie

188.5 grams, coffee 210 grams, sugar 21 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Bread 38.7 + 97.5 + 75 = 211.2 X 1.75 = 3.696 grams.

Tea 146.0 X 0.084 = 0.122

Butter . . . 31.5 + 21.5 = 53.0 X 0.088 = 0.046

Sweet potato 108.7 X 0.31 = 0.336

Spaghetti 82.5 X 0.47 = 0.387

Peaches 89.4 X 0.09 = 0.080

Coffee (lunch) 210.0 X 0.096 =: 0.201

Sugar .... 21 4- 21 = 42.0 X 0.00 = 0.000

Roast beef 116.0 X 3.00 = 3.480

Lemon pie 188.5 X 0.61 =i 1.149

Coffee (dinner) 210.0 X 0.13 = 0.273

Total nitrogen in food 9.770 grams.

Total nitrogen in urine 8.020

Fuel value of the food .... 2334 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 89

tTNDERHILL.

Friday, February 12, 1904.

Breakfast. — Bread 34 grams, tea 146 grams.

Lunch. — Bread 42 grams, butter 20 grams, codfish cake 72 grams, potato 100

grams, custard 100 grams, coffee 210 grams, sugar 21 grams. Dinner. — Bread 46 grams, butter 25.5 grams, veal 53 grams, potato 75 grams,

lima beans 50 grams, apple dumpling 120 grams, coffee 210 grams, sugar

21 grams.

^"""J' Grams. Per cent Nitrogen. Total Nitrogen.

Bread. . 34 + 42 + 46 = 122.0 X 1.71 = 2.086 grams.

Tea 146.0 X 0.045 = 0.065

Butter . . .20 + 25.5 = 46.5 X 0.088 = 0.040

Codfish cake 72.0 X 1.57 = 1.130

Potato 100.0 X 0.41 = 0.410

Custard 100.0 X 0.83 = 0.830

Coffee (lunch) 210.0 X 0.078 = 0.163

Sugar . . . .21+21 = 42.0 X 0.00 ~ 0.000

Veal 53.0 X 6.51 = 2.920

Potato 75.0 X 0.37 = 0.277

Lima beans 50.0 X 0.90 = 0.450

Apple dumpling 120.0 X 0.72 = 0.860

Coflfee (dinner) ...... 210.0 X 0.12 = 0.252

Total nitrogen in food .... ... 9.483 grams.

Total nitrogen in urine 8.820

Fuel value of the food .... 1736 calories.

Saturday,, February IS, 1904-

Breakfast. — Bread 35 grams, tea 146 grams.

Lunch. — Bread 57.5 grams, butter 28 grams, sweet potato 100 grams, coffee 210

grams, sugar 21 grams, quince 105.5 grams, apple turnovers 153 grams. Dinner. — Bread 35.6 grams, butter 11 grams, peas 70 grams, roast beef 50

grams, pie 169 grams, coffee 210 grams, sugar 21 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Bread . 35 + 57.5 + 35.5 = 128.0 X 164 = 2.099 grams.

Tea 146.0 X 0.033 = 0.048

Butter .... 28 + 11 = 39.0 X 0.088 = 0.034

90 PHYSIOLOGICAL ECONOMY IN NUTRITION

UNDERHILL.

Sweet potato 100.0 X 0.37 = 0.370

CofCee (lunch) 210.0 X 0.15 = 0.315

Sugar .... 21 + 21 = 42.0 X 0.00 = 0.000

Quince 105.5 X 0.047 = 0.049

Apple turnovers 153.0 X 0.06 = 1.468

Peas 70.0 X 0.96 = 0.672

Roast beef 50.0 X 3.22 = 1.610

Pie 169.0 X 0.43 ._ 0.726

CofEee (dinner) 210.0 X 0.11 = 0.231

Total nitrogen in food 7.622 grams

Total nitrogen in urine 7.170

Fuel value of the food .... 2186 calories.

Sunday, February 14, 190j^

Breakfast. — Bread 31 grams, tea 146 grams.

Lunch. — Bread 70.5 grams, butter 29 grams, potato 123 grams, apple sauce

127.5 grams, coffee 210 grams, sugar 21 grams. Dinner. — Bread 20.5 grams, butter 23 grams, chicken 101.5 grams, potato 80

grams, succotash 80 grams, chocolate cake 103 grams, ice cream 126.8

grams, coffee 210 grams, sugar 21 grams.

Food. GramB. Per cent Nitrogen. Total Nitrogen.

Bread . 31 + 70.5 + 20.5 = 122.0 X 1.75 = 2.136 grams.

Tea 146.0 X 0.063 = 0.091

Butter .... 29 + 23 = 52.0 X 0.088 = 0.045

Potato 123.0 X 0.41 = 0.604

Apple sauce 127.6 X 0.029 = 0.037

Coffee (lunch) 210.0 X 0.10 = 0.210

Sugar .... 21 + 21 = 42.0 X 0.00 = 0.000

Chicken 101.5 X 5.08 = 5.150

Potato 80.0 X 0.37 = 0.296

Succotash 80.0 X 0.57 = 0.456

Chocolate cake 103.0 X 0.75 = 0.772

Ice cream 126.8 X 0.58 = 0.729

CofEee (dinner) 210.0 X 0.11 = 0.231

Total nitrogen in food 10.656 grams.

Total nitrogen in urine 7.730

Fuel value of the food .... 2231 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 91

NITROGEN BALANCE.— UnderhiU.

Nitrogen Taken m.

Nitrogen in Urine.

Om

tput.

Weight of Faeces (dry).

Feb. 9

7.832 gram;

B. 7.49 grams.

9.6 grams.

10

7.674

6.14

. .

n

9.770

8.02

32.0

12

9.483

8.82

9.5

13

7.622

7.17

28.0

14

10.656

7.73

24.0

103.0 grams contain 6.52% N.

53.037

45.37

+

6.715 grams nitrogen.

53.037 grams nitrogen. 52.085 grams nitrogen.

Nitrogen balance for six days = +0.952 gram. Nitrogen balance per day = +0.158 gram.

Average Intake.

Calories per day 2068.

Nitrogen per day 8.83 grams.

92 PHYSIOLOGICAL ECONOMY IN NUTRITION

On June 1, near the close of the experiment, a second nitro- gen balance was attempted, with a view to seeing if under the existing conditions of life and activity it was possible to reduce the fuel value of the food, and at the same time dimin- ish in still greater measure the quantity of proteid food taken. The results of this trial are seen in the accompanying tables, where for four days a careful comparison of output and intake is shown. It will be observed from these tables that the aver- age fuel value of the food per day was reduced to 1785 calories, and that the average intake of nitrogen was restricted to 6.73 grams per day. The balance shown is a minus balance, although the deficiency per diem is not large. It is very obvious that both the nitrogen and fuel value of the food can be reduced considerably below the average maintained during the period of the first balance, but not to the degree attempted in the second balance, and secure nitrogen or body equilibrium. It will be noted in this last nitrogen balance, that the average daily output of nitrogen through the urine amounted to 6.46 grams, while the average nitrogen intake was 6.73 grams. The fuel value of the food, however, aver- aged only 1785 calories per day. It is quite evident, if the non-nitrogenous food had not been reduced quite so much, that a plus nitrogen balance would have been obtained. Still, it is obvious that under the conditions of life and activity, this subject needed to metabolize only about 40 grams of proteid per day, with the total fuel value of his food equal to about 2000 calories, in order to secure both body and nitrogen equilibrium. Here, again, we have an illustration of the pos- sibility of physiological economy which shows itself in a re- duction of the daily proteid food more than 50 per cent, with a reduction of the non-nitrogenous food fully 30 per cent, and with maintenance of health, strength and vigor equal, if not superior, to that which the subject has ever experienced.

PHYSIOLOGICAL ECONOMY IN NUTRITION 93

UNDERBILL.

Wednesday, June 1, 1904-. '

Breakfast. — Champagne wafer 21.5 grams, tea 146 grams, sugar 15 grams. Dinner. — Bread 67.4 grams, butter 15.1 grams, beefsteak 55.5 grams, potato

128 grams, asparagus 103.5 grams, tea 140 grams, sugar 15 grams,

banana 83.5 grams. Supper. — Bread 15.7 grams, butter 11.8 grams, banana and nuts 106 grams,

cruUers 90.2 grams, ooflEee 145 grams, sugar 15 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Champagne wafer 21.5 X 0.64 =; 0.138 gram.

Tea 146.0 X 0.015 = 0.022

Sugar . . 15 + 15 + 15 = 45.0 X 0.000 = 0.000

Bread . . . G7.4 + 15.7 = 83.1 X 1.40 = 1.212

Butter . . . 15.1 + 11.8 - 26.9 X 0.10 = 0.027

Banana 88.5 X 0.23 = 0.192

Beefsteak 55.5 X 4.72 = 2.620

Potato 128.0 X 0.32 = 0.410

Asparagus 103.5 X 0.35 = 0.362

Tea 146 0 X 0.033 = 0.048

Crullers 90.2 X 104 = 0.938

Banana and nuts 106.0 X 0.69 = 0.731

Coffee 145.0 X 0.080 = 0.087

Total nitrogen in food 6.787 grams.

Total nitrogen in urine 5.960

Fuel value of the food .... 1913 calories.

Thursday, June 2, WOl),.

Breakfast. — Bread 30 grams, tea 146 grams, sugar 15 grams.

Dinner. — Clam chowder 270.5 grams, bread 64 grams, butter 14.5 grams, lobster

36.5 grams, Saratoga chips 15 grams, caramel custard 79 grams, tea 146

grams, sugar 15 grams. Supper. —Bread 35.2 grams, butter 13.8 grams, pineapple 148.7 grams, crullers

84.8 grams, tea 140 grams, sugar 15 grams.

â– gfjfyi. Grams. Per cent Nitrogen. Total Nitrogen.

Bread 30.0 X 1-46 = 0.438 gram.

Tea 146.0 X 0.045 = 0.066

Sugar . . 15 + 15 + 15 = 45.0 X 0.00 = 0.000

94 PHYSIOLOGICAL ECONOMY IN NUTRITION

UNDERHILL.

Bread . . . 64 + 35.2 - 99.2 X 1.44 = 1.428

Butter . . . 14.5 + 13.8 = 28.3 X 0.10 = 0.028

Clam chowder 270.6 X 0.34 = 0.920

Lobster 36.5 X 3 73 = 1.361

Saratoga chips 16.0 X 0,97 = 0.146

Caramel custard 79.0 X 0.77 = 0.608

Tea 146.0 X 0.036 = 0.068

Tea 140.0 X 0.036 = 0.060

Pineapple 148.7 X 0.064 - 0.080

Crullers 84.8 X 104 = 0.882

Total nitrogen in food 6.060 grams.

Total nitrogen in urine 5.810

Fuel value of the food .... 1921 calories.

Friday, June 3, 1904-

Breakfast. — Bread 31 grams, tea 146 grams.

Dinner. — Fried ham 61 grams, asparagus 124.2 grams, baked potato 85 grams, bread 29 grams, butter 23.6 grams, tea 140 grams, sugar 16 grams, pine- apple 74.8 grams.

Supper. — Bread 34 grams, butter 17.8 grams, pineapple 168.6 grams, tomato 132.5 grams, cup cake 121 grams, tea 140 grams, sugar 15 grams.

Food. OramB. Per cent Nitrogen. Total Nitrogen,

Bread . . 31 + 29 + 34 = 94.0 X 144 = 1.864 grams.

Tea 146.0 X 0.039 = 0.057

Fried liam 61.0 X 4.90 = 2.989

Asparagus 124.2 X 0.60 = 0.621

Baked potato 86.0 X 0.65 = 0.468

Butter . . . 23.5 + 17.8 = 41.3 X 0.10 = 0.041

Tea 140.0 X 0,027 = 0,038

Sugar , . . . 15 + 16 = 30.0 X 0.000 = 0.000

Pineapple. .74.8+168.5 = 233.3 X 0.066 = 0.162

Tea 140.0 X 0.054 - 0.076

Tomato 132,5 X 0.160 = 0.199

Cup cake 121,0 X 0.85 = 1.029

Total nitrogen in food 7.024 grams.

Total nitrogen in urine 7,300

Fuel value of the food .... 2011 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 95

UNDERBILL.

Saturday, June 4, 1904.-

Breakfast. — Bread 32 grams, tea 140 grams.

Dinner. — Hash 133 grams, peas 151.5 grams, bread 61.4 grams, butter 16.1

grams, custard 150 grams, sugar 16 grams, tea 140 grams. Supper. — Bread 62.5 grams, butter 17 grams, tea 140 grams, sugar 15 grams.

Food. GramB. Per cent Nitrogen. Total Nitrogen.

Bread 32.0 X 1.44 = 0.461 gram.

Tea 140.0 X 0.021 = 0.029

Hash 133.0 X 150 = 1.995

Peas 151.5 X 104 = 1.576

Bread . . . 61.4 + 62.5 = 123.9 X 1.47 = 1.821

Butter .... 16.1 + 17 = 33 1 X 0.10 = 0.033

Custard 150.0 X 0.78 = 1.170

Sugar .... 15 + 15 = 30.0 X 0.00 = 0.000

Tea 140.0 X 0.033 = 0.046

Tea 140.0 X 0.030 = 0.042

Total nitrogen in food 7.173 grams.

Total nitrogen in urine 6.780

Fuel value of the food .... 1297 calories.

96 PHYSIOLOGICAL ECONOMY IN NUTRITION

June 1 2 3 4

NITROGEN BALANCE.— Underhitt.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of Fseces (dry).

6.787 grams. 5.96 grams.

6.060 5.81

7.024 7.173

27.044

7.30 6,78

25.85

+

10 grams.

10

25

51 grams contain

5.81% N. 2.963 grams nitrogen.

27.044 grams nitrogen. 28.813 grams nitrogen.

Nitrogen balance for four days = —1.76 grams. Nitrogen balance per day = —0.442 grams.

Average Intake.

Calories per day Nitrogen per day

1785.

6.73 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 97

Dr. Arthur L. Dean, Instructor in Plant Physiology in the Sheffield Scientific School, twenty-five years of age, and weighing 64 kilos, likewise became a subject of study in this investigation. He is a man of strong physique, and as an undergraduate student at Harvard University trained for vari- ous athletic events. He began on the experiment October 1'6, 1903, and continued until April 3, 1904. From October 13th to October 27 he followed his usual dietary habits, simply reducing in some measure the amount of food consumed. During this period of fifteen days, the average excretion of nitrogen per day through the kidneys was about 12 grams. On the 28th of October he began to reduce in still greater measure the amount of proteid food eaten, and gradually diminished the extent of his proteid metabolism, although not to the same degree as the preceding subjects. He had full freedom of choice in the character and quantity of his diet, but his food was characterized by a predominance of vegetable matter, with an almost complete exclusion of meat.

For a period of nearly six months, or more exactly, from October 28 to April 3, the average daily output of nitrogen through the kidneys amounted to 8.99 grams, while the aver- age daily output of uric acid was 0.386 gram. This daily excretion of 8.90 grams of nitrogen implies a metabolism of 56.18 grams of proteid. This, to be sure, means a reduction in proteid metabolism of about 50 per cent, as compared with the Voit and other standards, but does not show an economy equal to that practised by the preceding subjects. It is to be noted, however, in Dr. Dean's case, that the body- weight did not show at any time in the experiment a tendency to dimin- ish. In fact, all through the experiment his body-weight was a little higher than at the beginning.

98 PHYSIOLOGICAL ECONOMY IN NUTRITION

DEAN.

Urine.

Sate.

Body- weight.

Volume. 0 24 hours. '

p. Gr.

Nitrogen.

Uric Acid.

PjO,.

1903

kitos

e.o.

grams

gram

granis

Oct. 13

63.2

1100

1017

10.68

0.323

2.38

14

. , .

1050

1020

9.83

16

. . .

1390

1018

14.93

0.432

1.98

16

1370

1017

11.26

• • >

17

. . .

1350

1019

11.18

18

1670

1017

11.62

0.490

2.51

19

68.2

1075

1018

10.19

20

1260

1015

9.98

0.488

1.88

21

1360

1020

13.04

22

. . .

1406

1015

11.38

0.431

2.07

23

. . .

1240

1020

11.98

24

1200

1028

11.16

25

1366

1018

11.97

0,396

2.02

26

1195

1020

10.75

. . .

27

1240

1021

11.90

0.477

1.97

28

1704

29

1106

9.29

0.398

1.69

30

64.5

1180

!- daily average

daily

daily

31

Nov. 1

• • •

910 710

average

average

2

1540

3

. . .

1250

, .

4 6

1300 975

8.64

0.354

1.65

6

. . .

1150

8 9

64.6

1192 845

1025

10.86

0.493

10

1255

U

1245

12 18

1540 940

8.84

0.368

1.85

14

1300

16

. . .

1065

16 17

64.6

1165 910

9.46

18

840

10.59

0.444

...

19

1720

1012

10.82

0.381

1.96

20

640 ]

L022

8.60

0.336

1.75

PHYSIOLOGICAL ECONOMY IN NUTRITION 99

DEAN.

Urine.

Date.

Body- weight.

Volume. 24 houra.

Sp. Gr.

Nitrogen.

Uric Acid.

p,0„.

1903

kilos

CO.

grams

gram

grams

Nov. 21

1310

1016

9.27

0.378

1 1-s

22

720

1026

8.42

0.416

> 1.75

23

64.7

900

1

daily av.

24

1520

26

1096

26

710

â–  8 22

0.322

1.74

27

700

daily

daily

28

1140

average

average

29

1200

30

. . .

820

1

Dec. 1

. . .

1335

2

64.5

940

8

970

8.15

0.362

1.68

4

. . .

1240

5

, . .

1190

6

720

7

. . .

1160

8

960

9

850

10

935

9.12

0.342

2.11

11

946

12

1425

13

64.3

1066

14 16

770 790

9.08

30

1230

1017

31

66.1

1525

1020

1904 Jan. 1

1010

1021

8.60

0.376

1.80

2

1270

1020

3

1230

1020

.

4

820

5

1425

1018

6

1100

1021

7

. . .

1025

1021

8.42

0.338

1.76

8

760

9

U-'iO

1019

10

C5.8

1110

lOlS

11

1030

1017

8.61

0.428

100 PHYSIOLOGICAL ECONOMY IN NUTRITION

DEAN.

Urine.

Date

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Urio Acid.

PjO,.

1904

kUoB

CO.

grams

gram

grama

Jan. 12

65.0

830

1023

13

790

1026

14 15 16 17

1070

1300

925

1100

1020 1019 1025 1023

â–  8.51 daily average

0.428

daily

average

18

850

1025

19

1120

1019

20

1005

1020

21

1270

1020

8.23

. . .

22

980

1020

23

650

24

980

1024

25

65.5

1000

26

940

27

1350

28

840

â–  8.85

0.395

1.67

29

675

t . .

30

740

. . .

31

1160

1017

Feb. 1

. . .

700

. . .

2

860

3

926

4

690

. • .

8.22

0.381

1.19

5

836

. . .

6

935

7

930

â– 

8

1035

1017

9.00

9

64.1

800

1027

8.64

0.432

10

940

1020

8.29

0.314

11

720

1030

8.55

0.364

12

860

1023

9.93

0.348

13

980

1022

8.87

0.379

14

63.9

1285

1022

8.33

0.885

15

910

16 17

1210 1'155

9.30

0.301

18

1000

1022

PHYSIOLOGICAL ECONOMY IN NUTRITION 101

DEAN.

Urine.

•

Body- weight.

Date.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P2O5.

1904.

kilos

CO.

J

grams

gram

gram

Feb. 19

1420

20

1050

9.30

0.301

. . .

21

64.5

1365

daily av.

daily av.

22

765

23

1070

24

1080

â–  9.685

0.423

26

1495

26

970

28

750

29

725

Mar. 1

1100

2

990

in

Jl

3

1180

10.31

0.410

. . .

4 '

1100

6

1010

6

970

7

790

8

64,4

670

9,

840

10

1110

• 8.99

0.433

11

1090

12

755

13

1220

14

745

15

1030

. . .

16

1040

17

1080

8,24

0.368

. . .

18

1390

19

795

20

(U.I)

840

21

720

22

970

23

1200

24

845

. 9.26

0.545

25

1000

26

. > .

1180

27

1750

28

820

9.59

0.409

102 PHYSIOLOGICAL ECONOMY IN NUTRITION

DEAN.

Date.

Body-

Urine.

weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

Mar. 29

30

31

Apr. 1

2

3

kiloa 65.C

c.e.

710 1100

770 1260

885

630

grams

â–  9.59 daily average

gram

0.409

daily

average

grams

Daily average from Oct. 28, 1903

1035

1021

8.99

0.386

1.73

On February 9, a nitrogen balance was attempted, when for a period of six days a careful comparison of intake and output of nitrogen was made. The results show that while during this period of six days 52.999 grams of nitrogen were ingested, there was an output through the urine and faeces of 61.13 grams of nitrogen, thus indicating a minus balance for this period of 1.355 grams of nitrogen per day. The average daily intake of nitrogen was 8.88 grams. The average daily output of nitrogen through the kidneys was 8.77 grams, being 0.22 gram less than the average daily excretion through the kidneys for the six months' period. The fuel value of the food for this period averaged 2529 calories per day. The. nitrogen balance, however, is so strikingly a minus balance that we are forced to conclude the above quantities of food were not quite sufficient to meet the needs of the body under the then existing condi- tions. StiU, the fact that the body-weight during the entire period of six months showed no tendency downward implies that during this longer period the body must have been essen- tially in nitrogen equilibrium, under conditions whereby there was a metabolism of only 56 grams of proteid per day. As before stated, this means a physiological economy, as con- trasted with existing standards, of about 50 per cent in pro-

PHYSIOLOGICAL ECONOMY IN NUTRITION 103

teid food. So far as was to be seen, the bodily strength and vigor of the subject, like his body-weight, were fully main- tained under the restricted diet, but, for some reason, he did not apparently take as kindly to a reduction of proteid food, and did not accomplish so great a lowering in the rate of pro- teid metabolism.

Following are the data of the balance experiment :

DEAN.

Tuesday, February 9, 1904.

Breakfast. — Coffee 210 grams, bread 38.5 grams, oatmeal 127 grams, cream 92

grams, sugar 20 grams. Lunch. — Bread 63.5 grams, butter 12.5 grams, potato 155 grams, consomme

150 grams, stewed tomato 109 grams, cofEee 210 grams, sugar 20 grams,

pudding 85 grams. Dinner. — Roast beef 17.5 grams, potato 177 grams, bread 39.1 grams, butter

12 grams, string beans 110 grams, apple pie 237.6 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Coffee 210.0 X 0.10 = 0.210 grams.

Bread 38.5 + 63.5 + 39.1 = 141.1 X 1.36 = 1.918

Oatmeal 127.0 X 0.64 = 0.812

Cream 92.0 X 0.40 - 0.368

Butter .... 12.6 + 12 =: 24.5 X 0.088 = 0.021

Potato 155.0 X 0.28 = 0.434

Consomme' 150 0 X 0.38 = 0.570

Tomato 109.0 X 0.19 = 0.207

Sugar .... 20 + 20 = 40.0 X 0.00 = 0.000

Pudding 85.0 X 0.69 = 0.686

Eoastbeef 17.5 X 2.64 = 0.462

Potato 177.0 X 0.36 = 0.637

String beans 110.0 X 0.26 = 0.286

Apple pie 237.6 X 0.49 = 1.164

CofEee 210.0 X 0.099 = 0.208

Total nitrogen in food 7.883 grams.

Total nitrogen in urine 8.640

Fuel value of the food .... 2676 calories.

104 PHYSIOLOGICAL ECONOMY IN NUTRITION

DEAN.

Wednesday, February 10, 1904-

Breakfast. — CofEee 210 grams, bread 31.8 grams, cream 50 grams, sugar 40

grams, oatmeal 155 grams. Lunch. — Bread 77 grams, butter 14.5 grams, apple fritters 193.5 grams, coffee

210 grams, sugar 20 grams.

Dinner. — Bread 82 grams, butter 20 grams, cranberries 150 grams, baked

beans, 150 grams, coffee 210 grams, sugar 32 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Coffee 210.0 X 0.12 = 0.252 grams.

Bread .31.8 + 77 + 82 = 190.8 X 1.65 = 3.148

Cream ... .... 50.0 X 0.47 = 0.235

Sugar . 40 + 20 + 32 = 92.0 X 0.00 = 0.000

Oatmeal 165.0 X 0.60 = 0.930

Butter . . . 14.5 + 20 = 34.5 X 0.088 = 0.030

Fritters 193.5 X 0.45 = 0.870

Coffee 210.0 X 0.11 = 0.231

Cranberries 150.0 X 0.04 = 0.060

Baked beans 150.0 X 1.40 = 2.100

Coffee 210.0 X 0.11 = 0.231

Total nitrogen in food 8.087 grams.

Total nitrogen in urine 8.290

Fuel value of the food . . . 2145 calories.

Thursday, February 11, 1904-

Breakfast. — Bread 49 grams, oatmeal 185.7 grams, cream 64 grams, coffee 210

grams, sugar 36 grams. Lunch. — Bread 111.8 grams, butter 40.6 grams, sweet potato 287 grams,

peach preserve 109.3 grams. Dinner, — Tomato pur^e 99 grams, bread 94.5 grams, butter 21.5 grams, beans

138 grams, lemon pie 165 grams, coffee 210 grams, sugar 21 grams.

Food. Grams.

Bread . 49 + 111.8 + 94.6 = 255.3

Oatmeal 186.7

Cream 64.0

Per cent Nitrogen.

Total Nitrogen.

X 1.75 =:

4.467 grams.

X 0.40 zz

0.742

X 0.49 =

0.813

PHYSIOLOGICAL ECONOMY IN NUTRITION 105

DEAN.

Coffee 210.0 X 0.096 = 0.201

Sugar . . . . 35 + 21 - 56.0 x 0.00 = 0.000

Butter . . . 40.5 + 21.5 - 62.0 X 0.088 = 0.054

Sweet potato 287.0 X 0.31 = 0.889

Peach preserve 109.3 X 0.09 = 0.098

Tomato purge 99.0 X 0.33 = 0.326

Beans . . '. 138.0 X 1.30 = 1.794

Lemon pie 155.0 X 0.61 = 0.945

Coffee 210.0 X 0.13 = 0.273

Total nitrogen in food 10.102 grams.

Total nitrogen in urine 8.550

Fuel value of tlie food .... 2854 calories.

Friday, February 12, 1904..

Breakfast. — Oatmeal 192.3 grams, cream 75.5 grams, bread 41.6 grams, coffee

210 grams, sugar 20 grams. Lunch. — Bread 64.1 grams, butter 14 grams, fish cakes 60 'grams, potato 200

grams, custard 107.3 grams. Dinner. — Bread 60 grams, butter 15 grams, lima beans 100 grams, potato 160

grams, apple dumpling 259 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Oatmeal 192.3 X 0.52 = 0.999 grams.

Cream 75.5 X 0.50 = 0.377

Bread . 41.6 + 64.1 + 60 = 165.7 X 1.71 = 2.833

CoflEee 210.0 X 0.11 = 0.231

Sugar 20.0 X 0 00 = 0.000

Butter .... 14 + 15 = 29.0 X 0.088 = 0.025

Fishcakes 60.0 X 157 =: 0.942

Potato 200.0 X 0.41 = 0.820

Custard 107.3 X 0.83 = 0.890

Lima beans 100.0 X 0.90 = 0.900

Potato 150.0 X 0.37 = 0.556

Apple dumpling .... 259.0 X 0.72 - 1.864

Total nitrogen in food 10.436 grams.

Total nitrogen in urine 9.93Q

Fuel Tftlup of the food , , , . 2363 cabiies,

106 PHYSIOLOGICAL ECONOMY IN NUTRITION

DEAN.

Saturday, February 13, 1904..

Breakfast. — Oatmeal 150 grains, cream 42 grams, sugar 31 grams, bread 31

grams, coffee 210 grams. Lunch. — Bread 36 grams, sweet potato 222 grams, butter 17 grams, quince

preserve 81.5 grams, apple turnover 154.5 grams. Dinner. — Potato 175 grams, bre.id 62 grams, butter 15 grams, peas 100 grams,

apple pie 177 grams, coffee 210 grams, sugar 21 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Oatmeal 150.0 X 0.43 = 0.645 grams.

Cream 42.0 X 0.50 - 0.210

Sugar . . 31 + 21 = 52.0 X 0.00 = 0.000

Bread . . 31 + 36 + 62 = 129.0 X 1.64 = 2.115

CofEee 210.0 X 0.11 - 0.231

Sweet potato 222.0 X 0.37 = 0.821

Butter . . . 17 + 15 = 32.0 X 0.088 = 0.028

Quince preserve 81.5 X 0.047 -- 0.038

Apple turnover 154.5 X 0.96 = 1.483

Potato 175.0 X 0.37 = 0.647

Peas 100.0 X 0.96 = 0.960

Apple pie 177.0 X 0.43 = 0.761

CofEee 210.0 X 0.11 = 0.231

Total nltrogep in food 8.170 grams.

Total nitrogen in urine 8.870

Fuel value of the food .... 2606 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 107

DEAN.

Sunday, February I4, 1904..

Breakfast. — Quaker oats 150 grams, bread 42.5 grams, coffee 210 grams, sugar

31 grams, banana 88.2 grams, cream 87.6 grams. Lunch. — Bread 87.3 grams, butter 28.7 grams, potato 210 grams, apple sauce

116.5 grams. Dinner. — Bread 51.5 grams, butter 12.2 grams, sugar 21 grams, potato 150

grams, succotash 100 grams, chocolate cake 122.5 grams, vanilla ice

110.7 grams.

Food. Grams.

Quaker oats . . . . . 150.0

Bread 42.5 + 87.3 + 51.5 = 181.3 Coffee ... . . . 210.0

Sugar . 31 + 21 = 62.0

Banana . .... . 88.2

Cream . 87.6

Butter .... 28.7 + 12.2 = 40.9

Potato 210.0

Apple sauce 116.5

Potato 150.0

Succotash 100.0

Chocolate cake . ... 122.5 Vanilla ice 110.7

Total nitrogen in food .

Total nitrogen in urine

Per cent Nitrogen.

0.46

1.75

0.11

0.00

0.20

0.50

0.088

0.41

0.029

0.37

0.57

0.75

0.58

Total Nitrogen.

0.690 grams.

3.172

0.231

0.000

0.176

0.438

0.035

0.861

0.033

0.655

0.670

0.918

0.642 . 8.321 grams. . 8.330

Fuel value of the food

. . . 2635 calories.

108 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — Dean.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weiglit of Faces (dry)

Feb. 9

7.883 grams

8.64 1

grams.

10

8.087

8.29

11

10.102

8.55

18 grams.

12

10.436

9.93

18

13

8.170

8.87

80

14

8.321

8.33

58

174 grams contain 4.90% N.

52.999

52.61

+

8 52 grams nitrogen.

52.999 grams nitrogen. 61.13 grams nitrogen.

Nitrogen balance for six days = —8.131 grams. Nitrogen balance per day = —1.356 grams.

Average Intake.

Calories per day 2529.

Nitrogen per day 8.83 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 109

Mr. George M. Beers, Clerk in the Treasurer's office of the Sheffield Scientific School, became a subject of study in Janu- ary, 1903. Mr. Beers was thirty-eight years of age, and had always enjoyed fairly good health, although of somewhat frail physique. His occupation has always been indoor work as accountant, etc. His body-weight was 61 kilos.

Mr. Beers came to the writer for advice as to possible ways of improving his general health, and when it was learned that he was in the habit of eating large amounts of meat, the sug- gestion was made to him that it might be wise to ascertain the effect of a diminished quantity of proteid food, and as a result of this advice Mr. Beers began to cut down the amount of meat consumed daily. The effect of this abstention from meat was so noticeable that voluntarily all meat was with- drawn from his diet. With this change in dietary habits there came about a loss of body-weight, which, however, was soon regained.

Commencing with May 14, 1903, the amount of nitrogen excreted from the kidneys was determined from time to time, but not each day, since it was very soon found that Mr. Beers showed great regularity in his dietary habits, and a corre- sponding regularity in the composition of the output. This regularity was due in large measure to the fact that the sub- ject became, for the time at least, practically a vegetarian. The beneficial, effects noted in his own experience with absten- tion from meat led to his voluntarily excluding it from his daily diet, so that from January, 1903, to June, 1904, the sub- ject practically tasted meat, fish, or eggs on only four occasions, namely, the 26th day of November, 1903, May 19, 20, and 21, 1904. With this limitation to a vegetable diet and with reg- ular methods of living, the nitrogenous waste material was found to be constant within very narrow limits. Emphasis, however, should be laid upon the fact that there was no pre- scription of diet, but perfect freedom of choice, although this choice was limited wholly to vegetable and cereal foods.

The accompanying tables give the output of nitrogen, uric acid, etc., through the kidneys for various dates between May

110 PHYSIOLOGICAL ECONOMY IN NUTRITION

14, 1903, and June 15, 1904. Scrutiny of these tables shows that the average daily output of nitrogen, so far as the data show, amounted to 8.58 grams. This indicates an average daily metabolism of 53.62 grams of proteid material.

Likewise noticeable is the perfectly steady body-weight throughout this whole period of time, while the low level of 8.5 grams of metabolized nitrogen testifies to an economy in the use of proteid food, which indicates that in this subject at least the needs of the body for proteid food could easily be met by an amount equal to about one-half that called for by the Voit and similar standard dietaries.

PHYSIOLOGICAL ECONOMY IN NUTRITION 111

B£ijjjHiS.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P,Ob.

1904

kilos

o.c.

grams

gram

grama

May 14

61.1

940

1020

8.23

0.330

1.82

Oct. 8

920

1014

6.40

0.374

1.47

13

61.1

740

1026

8.74

0.375

1.61

14

780

1024

8.37

. . .

. . .

15

970

1018

8.90

0.374

1.04

16

. . .

1365

1014

9.09

17

1295

1013

8.86

18

1400

1013

7.56

0.347

1.57

20

61.1

1304

1014

8.14'

0.328

1.44

21

1510

1012

7.97

. . .

22

1450

1012

8.26

0.338

1.95

23

1130

1013

7.86

24

1060

1019

8.46

. • .

. . .

25

1275

1015

8.25

0.375

1.74

26

. . .

1390

1014

7.34

. â–  .

27

61.4

1000

1020

7.50

0.344

1..38

Not. 21

61.4

670

1025

8.72

22

925

1017

8.21

0.335

1.28

23

585

1027

8.36

24

885

1023

8.02

0.354

.

25

,

800

1026

7.92

26

1095

1020

10.77*

0.364

1.53

Jan. 6

61.4

1110

1018

8.99

0.324

7

650

1024

8.15

0.278

1.29

8

710

1020

7.88

9

910

1023

8.73

. . .

10

890

1020

8.01

0 327

1.21

11

875

1017

7.51

12

480

1029

6.77

13

.

580

1023

8.00

0.398

14

765

1022

8.35

16

1360

1017

9.22

16

61.4

990

1020

8.79

17

835

1024

8.47

0.354

18

780

1020

8.05

19

790

1022

8.10

0.382

. . .

Feb. 9

860

1023

8.46

0.355

* Turkey eaten on this day.

112 PHYSIOLOGICAL ECONOMY IN NUTRITION

BEERS.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid. PjC

)C-

1904

kilos

c.c.

grams

gram gra

xa.

Eeb. 10

61.4

850

1024

8.57

0.226

U

61.4

750

1022

8.56

0.352

12

61.4

595

1026

8.46

0.368

13

61.4

640

1027

8.75

0.425

14

60.8

730

1025

8.28

0.353

Apr. 18

61.5

610

1025

7.69

19

61.5

870

1020

9.87

20

61.5

085

1019

8.87

21

61.5

795

1024

8.25

. 0.365

22

61.5

1090

1019

9.02

daily

23

61.5

970

1022

8.44

average

24

61.5

810

1021

7.30

25

61.5

850

1018

6.94

26

61.5

620

1024

7.11

28

450

•1027

8.58

. 0.691

29

. . .

650

1025

9.52

30

1260

1018

10.20

May 1

1060

1017

8.71

2

610

1025

8.16

...

,

3

650

1022

8.70

• • •

4

61.5

870

1019

8.51

6

61.3

610

1025

8.31

6

61.3

655

1026

8.72

7

680

1025

8.53

8

60.8

490

1026

7.00

9

61.3

•550

1026

7.59

, 0.356

10

705

1025

7.78

11

730

1025

8.28

12

800

1025

9.36

16

715

1022

7.29

, ,

17

900

1018

6.95

18

715

1026

7.81

19

846

1926

10.45*

20

61.5

1170

1020

11.02*

21

61.2

795

1025

10.02*

22

835

1020

8.42

23

695

1025

9.42

24

660

1025

9.82

* On tliese three days, meat, fish, and eggs were eaten.

PHYSIOLOGICAL ECONOMY IN NUTRITION 113

BEERS.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid. 1

'fiy

1904

kilos

c.c.

grams

gram g

rams

May 25

700

1025

9.91

"1

26

620

1026

8.59

27

. . .

665

1026

9.53

0.434

28

61.2

960

1021

10.31

daily

29

790

1023

9.24

average

31

930

1025

10.44

June 1

.

855

1018

8.76

2

850

1023

8.01

3

860

1020

9.24

4

61.4

1145

1021

10.17

6

590

1024

7.47

6

510

1029

7.53

7

620

1027

8.26

8

985

1020

8.45

9

1220

1020

8.49

10

• • .

1220

1017

8.28

11

1710

1013

8.82

12

925

1017

7.11

13

920

1020

8.01

14

1090

1015

8.64

16

61.5

915

1022

8.68

Daily a

ferage

880

1021

8.58

0.365

1.49

On February 9, a nitrogen balance was attempted cover- ing a period of six days, in which there was an exact compari- son of the nitrogen income and output. In this balance period it will be observed that the total amount of nitrogen taken in for the six days was 53.108 grams, while the output of nitrogen through the kidneys amounted to 51.07 grams. The nitrogen excreted through the fseces, however, brought the total nitrogen output up. to 58.83 grams, thus making a minus balance for the six days of 5.722 grams of nitrogen. During this period the average fuel value of the food per daj'- was 2168 calories. The average daily output of metabolized

8

114 PHYSIOLOGICAL ECONOMY IN NUTRITION

nitrogen during the period was 8.5 grams, practically identical with the average daily excretion of nitrogen through the kid- neys for the entire year, so far as determined. We have here a distinct minus balance, due either to an insufficient amount of proteid food, or an insufficient fuel value.

Tuesday, February 9, 190^..

Breakfast. — Oatmeal 237.5 grama, butter 10 grams, sugar 35 grams, milk 60

grams, coffee 210 grams. Lunch. — Macaroni 142 grams, cheese 10.5 grams, bread 71.5 grams, sweet

potato 110.5 grams, milk 250 grams. Dinner. — Bread 80.7 grams, butter 20 grams, mashed potato 176 grams, string

beans 77.5 grams, apple pie 82 grams, milk 250 grams.

Food. Grams. Per cent Nitrog^en. Total Nitrogen.

Oatmeal 237.5 X 0.64 = 1.520 grams.

Butter .... 10 + 20 = 30.0 X 0.088 = 0.026

Sugar 35.0 X 0.00 = 0.000

Milk . 60 + 250-1-250 = 560.0 X 0.52 = 2.912

Coffee 210.0 X 0.10 = 0.210

Macaroni 142.0 X 0.87 = 1.235

Cheese 10.5 X 4.45 - 0.467

Bread . . . 71.5 -f 80.7 = 152.2 X 1.36 = 2.069

Sweet potato 119.5 X 0.28 = 0.334

Mashed potato 176.0 X 0.36 — 0.633

String beans 77.5 X 0.26 = 0.201

Apple pie 82.0 X 0.49 = 0.401

Total nitrogen in food 10.008 grams.

Total nitrogen in urine . .... 8.460

Fuel value of the food .... 2094 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 115

Wednesday, February 10, 190^.

Breakfast. — Oatmeal 299 grams, butter 19 grams, cream 71 grams, sugar 41

grams, coffee 210 grams. Lunch. — Bread 79 grams, butter 11 grams, boiled potato 155.2 grams, milk

250 grams. Dinner. — Bread 56 grams, butter 12 grams, baked beans 100 grams, cranberry

sauce 150 grams, sugar 21 grams, coffee 210 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Oatmeal 299.0 X 0.60 = 1.794 grams.

Butter. . 19 + 11 + 12 = 42 0 X 0.088 - 0.036

Cream 71.0 X 0.47' = 0.333

Sugar .... 41 + 21 = 62.0 X 0.00 = 0.000

Coffee (breakfast) 210.0 X 0.12 = 0.252

Bread .... 79 + 56 = 135.0 X 1.65 = 2.227

Boiled potato 155.2 x 0.39 = 0.605

Milk 250.0 X 0.56 = 1.375

Baked beans 100.0 X 1.40 = 1.400

Cranberry sauce 150 0 X 0.04 = 0.060

Coffee (dinner) 210 0 X 0.11 = 0.231

Total nitrogen in food 8.313 grams.

Total nitrogen in urine 8.570

Fuel value of the food . . 1723 calories.

Thursday, February 11, 190^.

Breakfast. — Oatmeal 300 grams, cream 71 grams, butter 10 grams, sugar 41

grams, coffee 210 grams. Ltinch. — Butter 14 grams, bread 126 grams, boiled sweet potato 205 grams,

milk 250 grams. Dinner. — Bread 22 grams, butter 7.5 grams, mashed potato 100 grams, sugar

14 grams, milk 260 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Oatmeal 300.0 X 0 40 = 1.200 grams.

Cream 71.0 X 0.49 = 0.347

Butter . . 10 + 14+7.5 - 81.5 X 0.088 = 0.027

116 PHYSIOLOGICAL ECONOMY IN NUTEITION

BEERS.

Sugar .... 41 + 14 = 65.0

Coffee 210.0

Bread . . . .126 + 22 = 148.0

Sweet potato 205.0

Milk . . . 250 + 250 = 600.0 Mashed potato 100.0

Total nitrogen in food 7.910 grama.

Total nitrogen in urine 8.550

Fuel value of the food .... 1979 calories.

X

0.00

=

0.000

X

0.096

=

0.201 grams.

X

1.75

=

2.690

X

0.31

=

0.636

X

0.51

zz:

2.650

X

0.86

=

0.360

Friday, February 12, 190^.

Breakfast. — Oatmeal 300 grams, butter 10 grams, cream 74 grams, sugar 41

grams, coffee 210 grams. Lunch. — Bread 86 grams, butter 9 grams, potato 200 grams, sugar 14 grams,

milk 250 grams. Dinner. — Bread 63 grams, butter 14 grams, mashed potato 150 grams, apple

dumpling 136 grams, milk 250 grams.

Food. GramB. Per cent Nitrogen. Total Nitrogen.

Oatmeal 300 X 0.52 = 1.560 grams.

Butter . . . 10 + 9 + 14 = 33 X 0.088 = 0.029

Cream 74 X 0.50 = 0.370

Sugar .... 41 + 14 = 56 X 0.00 = 0.000

Coffee 210 X 0.11 = 0.231

Bread .... 86 + 63 = 149 x 1.71 — 2.547

Potato 200 X 0.41 = 0.820

Milk .... 250 + 260 = 500 X 0.48 - 2.400

Mashed potato 150 X 0.37 = 0.555

Apple dumpling 136 x 0.72 = 0.979

Total nitrogen in food 9.491 grams.

Total nitrogen in urine 8.460

Fuel value of the food .... 2209 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 117

S££xvS.

Saturday, February 13, 1904-

Breakfast. — Oatmeal 300 grams, butter 12 grams, cream 70 grams, sugar 41

grama, coffee 210 grams. Lunch. — Bread 80 grams, butter 11 grams, sweet potato 132 grams, sugar 20

grams, milk 250 grams. Dinner. — Bread 59.5 grams, mashed potato 175 grams, butter 11 grams, sugar

20 grams, apple pie 141 grams, milk 250 grams.

Food. Orams. Per cent Nitrogen. Total Nitrogen.

Oatmeal 300.0 X 0.43 = 1.290 grams.

Butter . . 12 + 11 + 11 = 34.0 X 0.088 = 0.029

Cream 70.0 X 0.60 = 0.360

Sugar . . 41 + 20 + 20 = 81.0 X 0.00 = 0.000

Coffee 210.0 X 0.11 = 0.231

Bread . . . 80 + 59.5 = 139.6 X 1.64 = 2.287

Sweet potato 132.0 X 0.37 = 0.488

Milk . . . 250 + 250 = 500.0 X 0.54 = 2.700

Mashed potato 175.0 X 0.37 = 0.647

Apple pie 141.0 X 0.43 = 0.606

Total nitrogen in food . . 8.628 grams.

Total nitrogen in urine 8.750

Fuel value of the food .... 2395 calories.

118 PHYSIOLOGICAL ECONOMY IN NUTRITION

SSfiHS.

Sunday, February H, 190^.

Breakfast. — Oatmeal 300 grams, butter 16 grams, cream 70 grams, sugar 41

grams, coffee 210 grams. Lunch. — Baked potato 171 grams, bread 72 grams, butter 15 grams, sugar 21

grams, apple sauce 38 grams, milk 250 grams. Dinner. — Bread 36.6 grams, butter 13.5 grams, mashed potato 180 grams,

sugar 20 grams, chocolate cake 111 grams, ice cream 115 grams, milk

260 grams.

Food. Grams.

Oatmeal 300.0

Butter . 16 + 15 + 13.5 - 44.6

Cream 70.0

Sugar . 41 + 21 + 20 = 82.0

Coffee 210.0

Baked potato 171.0

Bread . . . .72 + 35.6 = 107.6

Apple sauce 38.0

Milk . . 250 + 250 =: 500.0

Mashed potato 180.0

Chocolate cake 111.0

Ice cream 116.0

Total nitrogen in food . Total nitrogen in urine

Fuel value of the food

Per cent Nitrogen.

Total Nitrogen.

X

0.46

=

1.380 grams.

X

0.088

=

0.039

X

0.50

—

0.350

X

0.00

=

0.000

X

0.11

=

0.231

X

0.41

=

0.701

X

1.75

=

1.881

X

0.029

=

0.011

X

0.40

=

2.000

X

0.37

=

0.666

X

0.75

:=

0.832

X

0.58

=

0.667 . 8.768 Erranis

. 8.280

2610 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 119

Feb. 9 10 11 12 13 14

NITROGEN BALANCE. — Beers.

Nitrogen Taken in.

Nitrogen in '

Output. 0rine. Weight of PsBcea (dry).

> 10.008 grams. 8.46 1

?rams.

f 8.313

8.57

44.7 grams.

7.910

8.55

19.0

1 9.491

8.46

30.0

! 8.628

8.76

28.0

t 8.758

8.28

5.0 126.7 grams contain 6.13% N.

53.108

51.07

4- 7.76 grams nitrogen.

53.108 grams nitrogen.

58.83 grams nitrogen.

Nitrogen balance for six days

= —5.722 grams.

Nitrogen balance

per day

Average Intake.

= —0.953 gram

Calories per day

2168.

Nitrogen per day

. . 8.85 grams.

120 PHYSIOLOGICAL ECONOMY IN NUTEITION

On May 6, a second nitrogen balance was attempted covering a period of seven days, in which, as before, there was an exact comparison of the income and output of nitrogen. In this period of seven days, as shown in the accompanying tables, the fuel value of the food was essen- tially the same as in the preceding period, but the amount of proteid food was increased to an average intake of 10.10 grams per day. Under these conditions there was a distinct plus balance for the seven days amounting to 2.425 grams, thus showing that with this quantity of nitrogenous food the body was laying on nitrogen to the extent of 0.346 gram per day. The average daily amount of nitrogen metabolized during this period was only 8.18 grams, being quite notice- ably below the average daily amount for the year. In other words, the results of this balance period show that with a consumption of food sufficient to yield about 2200 calories per day, the body of this subject needed to metabolize only 8.25 grams of nitrogen per day to more than maintain nitro- gen equilibrium. Following are the tables of results :

PHYSIOLOGICAL ECONOMY IN NUTRITION 121

Friday, May 6, 1904..

Breakfast. — Oatmeal 346 grams, butter 7 grams, sugar 30 grams, milk 100

grams, coffee 180 grams. Dinner. — Bread 67 grams, potato 71 grams, corn 179 grams, pie 133 grams,

milk 200 grams. Supper. — Biscuit 75 grams, butter 11 grams, potato 106 grams, cake 52 grams,

apricots 75 grams, milk 230 grams;

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Oatmeal 345 X 0.40 = 1.380 grams.

Butter 7 + 11 = 18 X 0.11 - 0.020

Sugar 30 X 0.00 = 0.000

Milk . . 100 + 200 + 230 = 530 X 0.54 = 2.862

Coffee 180 X 0.14 - 0.252

Bread 67 X 1.39 = 0.931

Potato (dinner) 71 X 0.52 = 0.369

Corn 179 X 0.44 - 0.788

Pie 133 X 0.54 = 0.718

Biscuit 75 X 1.21 = 0.908

Potato (supper) 106 X 0.36 = 0.382

Cake 52 X 0.90 = 0.468

Apricots 75 X 0.21 - 0.158

Total nitrogen in food 9.236 grams.

Total nitrogen in urine 8.720

Fuel value of the food .... 2080 calories.

Saturday, May 7, 1904.

Breakfast. — Oatmeal 382 grams, milk 100 grams, coffee 185 grams, butter 10

grams, sugar 30 grams. Dinner. — Bread 93 grams, potato 67 grams, rice pudding 141 grams, milk 200

grams. Supper. — Bread 67 grams, butter 13 grams, potato salad 122 grams, milk 240

grams, coffee 120 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Oatmeal 382 X 0.41 - 1.566 grams.

Milk . . 100 + 200 + 240 = 540 X 0.54 = 2.916

Coffee (breakfast) 185 X 0.13 = 0.241

122 PHYSIOLOGICAL ECONOMY IN NUTRITION

S£j!£RS>

Butter .... 10 + 13 = 23 X 0.11 = 0.025

Sugar 30 X 0.00 = 0.000

Bread 93 + 67 = 160 X 1.33 = 2.128

Potato 67 X 0.56 = 0.375

Rice pudding 141 X 0.76 = 1.072

Potato salad 122 X 0.35 - 0.427

Coffee (supper) 120 X 0.15 = 0.180

Total nitrogen in food 8.930 grams

Total nitrogen in urine 8.630

Fuel value of the food .... 1714 calories.

Sunday, May 8, 1904-.

Breakfast. — Oatmeal 386 grams, butter 10 grams, sugar 36 grams, milk 100 grams, coffee 186 grams.

Dinner. — Bice and chicken gravy 178 grams, boiled onions 136 grams, choco- late pudding 141 grams, milk 160 grams. '

Supper. — Potato salad 73 grams, bread 28 grams, chocolate cake 104 grams, milk 220 grams.

Food. Grams. Per cent Kitrogen. Total Nitrogen.

Oatmeal 386 X 0.36 = 1.351 grams.

Butter 10 X 0.11 = 0.011

Sugar ,. 35 X 0.00 = 0.000

Milk 100+150 + 220 = 470 X 0.56 = 2.686

Coffee 186 X 0.11 = 0.204

Bice and chicken gravy ... 178 X 0.47 = 0.837

Onions 136 X 0.25 = 0.340

Chocolate pudding 141 X 1.03 = 1.452

Potato salad 73 X 0.35 = 0.266

Bread 28 X 133 = 0.372

Chocolate cake 104 X 0.95 = 0.988

Total nitrogen in food 8.396 grams.

Total nitrogen in urine 7.000

Fuel value of the food .... 1995 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 123

BEERS. Monday, May 9, 1904.

Breakfast. — Oatmeal 830 grams, butter 10 grams, sugar 35 grams, milk 100

grams, coSee 186 grams. Dinner. — Bread 73 grams, fried potato 125 grams, boiled onions 118 grams,

macaroni and cheese 128 grams, apple pie 110 grams, milk 200 grams. Supper. — Bread 82 grams, boiled potato 130 grams, butter 12 grams, chocolate cake 114 grams, milk 246 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Oatmeal 330 X 0.44 = 1.452 grams.

Butter . . 12 + 10 = 22 X 0.11 = 0.024

Sugar 35 X 0.00 = 0.000

Milk . . 100 + 200 + 245 = 646 X 0.58 = 8.161

Coffee 185 X 0.099 = 0.183

Bread 73 + 82 = 156 X 1.33 = 2.062

Fried potato ... 125 X 0.48 = 0.600

Onions 118 X 0.26 = 0.295

Macaroni and cheese . . . 128 X 1.63 = 1.968

Apple pie 110 X 0.65 = 0.605

Boiled potato 130 X 0.30 = 0.390

Chocolote cake ...... 114 X 0.95 = 1.083

Total nitrogen in food 11.813 grams.

Total nitrogen in urine 7.690

Fuel value of the food .... 2620 calories.

Tuesday, May 10, 1904..

Breakfast. — Oatmeal 357 grams, butter 11 grams, sugar 35 grams, milk 100

grams, coffee 186 grams. Dinner. — Soda biscuit 68 grams, boiled potato 160 grams, butter 20 grams,

stewed tomato 103 grams, custard pie 103 grams, milk 200 grams. Supper. — Soda biscuit 81 grams, butter 14 grams, stewed potato 97 grams,

chocolate cake 66 grams, milk 200 grams.

Food. Grams.

Oatmeal 367

Butter . . 11 + 20 + 14 = 45 Sugar 35

Per cent Nitrogen.

Total Nitrogen.

X 0.42 =

1.499 grams.

X 0.11 =

0.050

X 0.00 -

0.000

124 PHYSIOLOGICAL ECONOMY IN NUTRITION

BEERS.

Milk .. 100 + 200 + 200 = 500 X 0.54 = 2.700

Coffee 185 X 0.13 = 0.241

Soda biscuit . . 68 + 81 = 149 X 1.27 = 1.892

Boiled potato 160 X 0.30 = 0.480

Stewed tomato 103 X 0.21 = 0.216

Custard pie 103 X 0.91 =: 0.937

Stewed potato 97 X 0.45 = 0.437

Chocolate cake 66 X 0.95 = 0.627

Total nitrogen in food 9.079 grams.

Total nitrogen in urine 7.780

Fuel yalue of the food .... 2190 calories.

Wednesday, May 11, 190^.

Breakfast. — Oatmeal 394 grams, butter 10 grams, sugar 35 grams, milk 100

grams, coffee 185 grams. Dinner. — Soup 141 grams, bread 78 grams, butter 14 grams, boiled potato 101

grams, corn 128 grams, rice pudding 116 grams, milk 200 grams. Supper. — Biscuit 103 grams, butter 11 grams, corn 113 grams, cake 60 grams,

milk 205 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Oatmeal 394 X 0.46 = 1.812 grams.

Butter .. 10 + 14 + 11 = 36 X 0.11 = 0.039

Sugar 35 X 0.00 = 0.000

Milk . 100 + 200 + 205 = 505 X 0.54 = 2.727

Coffee 185 X 0.13 = 0.241

Soup . . .... 141 X 0.48 = 0.677

Bread 78 X 1.25 = 0.975

Boiled potato 101 X 0.31 = 0.313

Corn .... 113 + 128 = 241 X 0.46 = 1.109

Kice pudding . . . 116 X 0.63 - 0.731

Biscuit 103 X 1.42 = 1.463

Cake 60 X 0.78 = 0.468

Total nitrogen in food 10.555 grams.

Total nitrogen in urine 8.280

Fuel value of the food .... 2183 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 125

BEERS.

Thursday, May IB, 190J^.

Breakfast. — Oatmeal 349 grams, butter 10 grams, sugar 35 grams, milk 100

grams, coffee 185 grams. Dinner. — Soup 137 grams, fried potato 43 grams, bread 100 grams, macaroni

and cheese 122 grams, bread pudding 80 grams, milk 200 grams. Supper. — Stewed potato 126 grams, bread 122 grams, cake 73 grams, apricots

81 grams, milk 220 grams.

Pood. Grams.

Oatmeal 349

Butter 10

Sugar 35

Milk . . 100 + 200 + 220 = 520

Coffee 185

Soup 137

Fried potato 43

Bread . . . 100 + 122 = 222

Macaroni and cheese .... 122

Bread pudding 80

Stewed potato 126

Cake 73

Apricots • • • 81

Total nitrogen in food .

Total nitrogen in urine

Fuel value of the food

Per cent Nitrogen.

Total Nitrogen.

X

0.41

z=

1.431 grams.

X

0.11

—

0.011

X

0.00

=

0.000

X

0.57

=

2.964

X

0.13

=:

0.241

X

0.48

z=:

0.658

X

0.7R

=

0.327

X

1.25

=

2.775

X

1.94

=

2.370

X

0.82

=

0.656

X

0.43

=

0.542

X

0.78

=

0.569

X

0.23

=^

0.186 . 12.730 grams.

. 9.360

2283 calories.

126 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE.— Bern.

Nitrogen Taken in.

Nitrogen

Output, in Urine. Weight of FsBCes (dry).

May 6

9.236 grams.

8.72 1

^rams.

17.5 grams.

7

8.930

8.53

30.5

8

8.396

7.00

26.2

9

11.813

7.59

27.1

10

9.079

7.78

22.1

11

10.555

8.28

26.0

12

12.730

9.36

24.5

12.5

186.4 grams contain

5.93% N.

70.739

57.26

+

11.054 grams nitrogen.

70.739 grams nitrogen. 68.314 grams nitrogen.

Nitrogen balance for seven days Nitrogen balance per day

= +2.425 grams. =: +0.846 gram.

Average Intake.

Calories per day 2152.

Nitrogen per day 10.10 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 127

Here we have, as in the preceding cases, marked physio- logical economy of non-nitrogenous as well as of nitrogenous food material. Further, taking the body-weight of the sub- ject as 61.5 kilos, and with an average daily excretion of 8.58 grams of metabolized nitrogen, it is evident that under the existing conditions of life and activity there was need for the metabolism of only 0.139 gram of nitrogen per kilo of body-weight. Doubtless, however, still greater economy was possible.

Finally, while it hardly savors of scientific accuracy to quote simple sensations, yet it may be stated that the sub- ject asserts a betterment of his condition, with continuance of mental and physical vigor in such a degree that he has' persisted now for more than a year and a half in the main- tenance of these dietetic habits which are characterized by this lowered rate of proteid metabolism. The quantity of nitrogen metabolized daily means the breaking down of ap- proximately 50 grams of proteid, and it is very evident that this amount of proteid food, one-half the amount called for by the ordinary diet, is quite sufficient to meet all of the subject's bodily needs, even with a total fuel value consider- ably below 2500 calories.

SXJMMAEY

Certain general conclusions seem to be justified by the results reported. A healthy man, whose occupation is such as not to involve excessive muscular work, but whose activity is mainly mental rather than physical, though by no means excluding the latter, can Uve on a much smaller amount of proteid or albuminous food than is usually considered essen- tial for life, without loss of mental or physical strength and vigor, and with maintenance of body and nitrogen equilib- rium. This means that the ordinary professional man who leads an active and even strenuous Mfe, with its burden of care and responsibility, need not clog his system and inhibit his power for work by the ingestion of any such quantities of proteid food as the ordinary dietetic standards call for.

128 PHYSIOLOGICAL ECONOMY IN NUTRITION

There is no real physiological need — that is apparent — for the adoption of such dietetic habits as ordinarily prevail, or as are called for by the dietary standards set by most authori- ties in this branch of physiology. There is no justifiable ground for the dictum, or the assumption, that the adult man of average body-weight needs daily 118 grams of proteid food for the maintenance of health, strength and vigor, or that there is need for the metabolism of at least 16 grams of nitrogen daily. If such were the case, how could these five subjects, , whose experiences have been detailed in the fore- going pages, have maintained their body-weight, established nitrogen equihbrium, pursued their ordinary vocations with- out loss of strength and vigor, and kept in a perpetual condi- tion of good health, with an average daily metaboUsm of from 5.4 grams of nitrogen to 8.99 grams of nitrogen for periods ranging from six to eighteen months ? Surely, if 16 to 18 grams of nitrogen are a daily requisite for the healthy adult, there should have been some sign of nitrogen starvation dur- ing these long periods of low proteid diet, but the sharpest scrutiny failed to find it. On the contrary, there were not wanting signs of improved conditions of the body which could not well be associated with anything but the changes in diet.

Let us briefly consider the main facts. The writer, of 67 kilos body-weight, showed for nearly nine consecutive months an average daily metabolism of 5.7 grams of nitrogen. Dur- ing the last two months the daily metabolism averaged 5.4 grams of nitrogen. As body-weight and nitrogen equilibrium were both maintained under these conditions, it is certainly fair to assume that the physiological needs of the body were fully met. These figures imply a metabolism, in the first instance, of 0.1 gram of nitrogen per kilo of body-weight, while the lower figure shows a metabolism of 0.094 gram of nitrogen per kilo of body-weight. We may call this latter amount the minimal nitrogen requirement for this par- ticular individual, under which health, strength, and vigor can be fully maintained. This lower nitrogen figure shows

PHYSIOLOGICAL ECONOMY IN NUTRITION 129

that the needs of this particular individual for proteid material are met by the metabolism of 33.75 grams of pro- teid per day. Hence, one-third the usually accepted standard of proteid is quite sufficient for the wants of this particular person, and this too with a quantity of non-nitrogenous food far below the daily amount called for by ordinary physiologi- cal rules. A fuel value of 2000 calories per day was fully adequate to meet the ordinary wants of the body.

Dr. Mendel, with a body-weight of 70 kilos, showed for seven consecutive months an average daily metabolism of 6.53 grams of nitrogen, likewise with maintenance of health, strength, body equilibrium, and nitrogenous equiUbrium. This figure implies a nitrogen metabolism of 0.093 gram per kilo of body-weight and shows that the wants of the body — in his case — can be fully met by a metabolism of 40.8 grams of proteid matter daily, and this likewise without increasing the amount of non-nitrogenous food ingested. In- deed, a total fuel value of 2500 calories per day was quite sufficient for all the needs of his body under the existing conditions.

Dr. Underbill, with a body-weight of 65 kilos, showed for six consecutive months a proteid metabolism equal to 7.81 grams of nitrogen per day, while for the last two months the daily average excretion of nitrogen was only 6!68 grams. These figures mean respectively a nitrogen metabolism of 0.120 and 0.102 gram of nitrogen per kilo of body-weight. Here, too, as in the preceding cases, this lowered rate of proteid metabolism was maintained without increasing the total fuel value of the food and with a continuance of health and strength.

Messrs. Dean and Beers, with body-weights of 64 and 61.5 kilos respectively, likewise kept up their health and strength for a long period of time with a nitrogen metabolism averag- ing 8.99 and 8.58 grams of nitrogen per day, i.e., with a metabolism of 0.140 and 0.189 gram of nitrogen per kilo of body-weight respectively, and this vdth a total fuel value in thejr daily food averaging not more than 2500 calories.

130, PHYSIOLOGICAL , ECONOMY IN NUTRITION

With this general concurrence of results, we are certainly warranted in the assertion that the professional man can safely practise a physiological economy in the use of proteid food equal to a saving of one-half to two-thirds the amount called for by existing dietary standards, and this without increasing the amount of non-nitrogenous food consumed. Indeed, the latter class of foods can likewise be diminished in amount without detriment to health or strength, where there is no dall for great physical exertion. Lastly, the so-called minimal proteid requirement of the healthy man — which for this group of individuals we may place at the low level of 0.093 to 0.130 gram of nitrogen per kilo of body- weight — represents the real physiological needs of the system for nitrogen, and in so far as our present data show, anything beyond this quantity may be considered as an excess over and above what is re- quired for the actual physiological necessities of the body. Naturally, however, there may be nothing detrimental in a slight excess of proteid beyond the daily needs. That is a subject, however, to be discussed later in connection with other results.

In view of the close agreement in the amount of nitrogen metabolized by these different individuals per kilo of body- weight, emphasis should be laid upon the fact that the results recorded were all obtained with perfect freedom of choice in the matter of diet, without prescription of any kind, so that the close concurrence in the final figures tends to strengthen the value of the data as pointing to a certain minimal require- ment easily attainable, and fully adequate for meeting the needs of the body.

PHYSIOLOGICAL ECONOMY IN NUTRITION 131

II. EXPERIMENTS WITH VOLUNTEERS FROM THE HOSPITAL CORPS OF THE UNITED STATES ARMY.

The original Detachment from the Hospital Corps of the United States Army detailed to serve in this series of experi- ments arrived in New Haven September 28, 1903, under the command of Dr, Wallace DeWitt, 1st Lieutenant and assist- ant Surgeon of the United States Army. The detail was composed of twenty men, of whom fourteen were privates, volunteers for the experiment, the remainder being made up of non-commissioned officers, cook, cook's helper, etc. The detachment was located in a convenient house on Vanderbilt Square belonging to the Sheffield Scientific School, and there they lived during their six months' stay in New Haven under military discipline, and subject to the constant surveillance of the commanding officer and the non-commissioned officers.

In selecting the men for the experiment particular attention ws paid to securing as great a variety of types as possi- ble, representing different nationalities, temperaments, etc. Naturally, among such a group of enhsted men brought to- gether for the purpose in view many were found unsuited for various reasons, and were quickly exchanged for others better adapted for the successful carrying out of the experiment. Several quickly deserted, apparently not relishing the re- strictions under which they were compelled to live. The restriction which constituted the greatest hardship in the eyes of several of the men was the regularity of life insisted upon, and the consequent restraint placed upon their movements in the city when relieved from duty. The following Statement from Dr. DeWitt will explain the causes of removal of the men who dropped out of the experiment during the natural sifting process of the first few weeks and later.

132 PHYSIOLOGICAL ECONOMY IN NUTRITION

Hospital Corps Detachment U. S. Abmt, 332 Temple St., New Haven, Conn. March 17, 1904.

Professor Russell H. Chittekden,

Director Sheffield Scientific School. New Haven, Cokn.

Sir, — In compliance with your verbal request concerning men of this detachment lost by transfer and desertion and the reasons therefor, I have the honor to inform you that the following men were lost by transfer, at my request, for the reasons set after their respective names : Private Edward McDermott (October 17, 1903). Mentally

and morally unsuited. Private Paul Forkel (October 18, 1903). Physically un- suited. Private David Acker (October 24, 1903). Physically un- suited by reason of Acute Pulmonary Tuberculosis Bilateral. Private William C. Witzig (November 17, 1903). Physically

unsuited by reason of Cardiac Irritability. Private Philip S. Myer (December 11, 1903). Physically un- suited by reason of very high grade of Myopia both eyes. Private first class Charles P. Davis (January 14, 1904).

Physically unsuited by reason of Acute Melancholia. Private Barnard Bates (February 12, 1904). Morally and mentally unsuited by reason of Drunkenness.

In all these men, except Private Davis, the condition for which they were transferred was present when they reported for duty â– with the detachment.

In the case of Private Davis, his condition of acute melancholia in my opinion was incident to the experiment, — due to the neces- sary restrictions of liberty and food, assisted by a natural gloomy disposition.

The following men were lost by desertion :

Private first class Samuel R. Curtis (November 3, 1903). Private first class William Smith (November 5, 1903). Private Simon Prins (January 23, 1904). Private Edwin A. Rinard (February 3, 1904).

PHYSIOLOGICAL ECONOMY IN NUTRITION 133

Of these men Private first class Smith and Private Prins were on duty in the kitchen and were at no time subject to restriction of diet and liberty. Private first class Curtis deserted before the experiment was well under way and can not be attributed to any cause arising out of the investigation. Private Rinard's desertion was in my opinion due to the restrictions of diet and liberty in- cident to the experiment. I would say, however, that this man was a worthless character and was discharged "without honor" from the army during a previous enlistment. Very respectfully,

(Signed) Wallace DeWitt, 1st Lieut, and Asst. Surgeon U. S. Army, Commdg. Detachment.

As supplementing Dr. DeWitt's statement it may be men- tioned that Rinard reported for the experiment at New Haven on December 11, 1903, and remained here until February 2, 1904. On December 11 he weighed 59.8 kilos, while on February 2, the last day he was here, his body-weight was 60 kilos. Evidently, any restriction of diet he may have suffered had not made any great impression upon his bodily condition.

There were thirteen men of the detachment who really took part in the experiment, and of these all but four were in the original detail. Of these four, two joined in October and two early in November. Of these thirteen, all but two con- tinued to the close of the experiment, April 4, 1904.

The following statement gives the name, age, birthplace, occupation, length of service (U. S. Army), etc. of the thirteen men.

It wiU be noted that the men range in age from twenty-one years six months to forty-three years, and that representatives of many countries are on the list.

Regarding the duties of the men, i. e., their daily work, the following statement from Dr. DeWitt will give aU needed in- formation on this point. The character of the Gymnasium work will be referred to later.

134 PHYSIOLOGICAL ECONOMY IN NUTRITION

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PHYSIOLOGICAL ECONOMY IN NUTRITION 135

Hospital Corps Detachment U. S. Armt,

332 Temple Street, New Haven, Conn.,

March 17, 1904.

Professor R. H. Chittenden,

Director Sheffield Scientific School, New Haven, Conn.

Sir, — In compliance with your verbal request I have the honor to inform you that the duties of this detachment during the tour of duty at this station have been as follows : —

At 6.45 A. M. the men arise and their body-weights are taken immediately, after which they dress and assemble for reveille roll- call.

7.15. Breakfast. After this meal they are all engaged in various duties about the quarters, such as inside and outside police, kitchen police, assisting in measurement of urine and faeces and transpor- tation of the same to the laboratory; cleansing of faeces cans and urine bottles, etc. They are occupied with these various duties until about 9 a. m.

9 A. M. Detachment proceeds to Gymnasium under charge of a non-commissioned officer, and by him reported to the gymnastic instructor.

11 A. M. Detachment returns from Gymnasium.

12 M. Dinner.

1 p. M. Drill, weather permitting, otherwise a walk in charge of a non-commissioned officer, or indoor instruction relative to the duties of a soldier.

2 p. M. Relief from drill ; walk, or instruction.

2.30 p. M. Instruction by a non-commissioned officer in their duties as nurses, etc.

3.30 p. M. Relief from instruction.

5 p. M. Supper.

5.30 p. M. Retreat roll-call.

10 p. M. All men in bed.

This routine is the same for every day in the week except Saturday and Sunday. On Saturday drill and instruction in the afternoon are omitted, and on Sundays the men are also free from gymnasium work.

In addition to the duties mentioned above, a special detail of two men is made every morning to assist in the weighing and serv-

136 PHYSIOLOGICAL ECONOMY IN NUTRITION

ing of the food, and from time to time details are sent to the lab- oratory and reported to Dr. Mendel for such work connected with the investigation as he might assign them. Very respectfully,

(Signed) Wallace DeWitt,

1st Lieut, and Asst. Surgeon U. S. Army, Commdg. Det. H. C.

Here we have a group of men, thirteen in number, quite different in type from the preceding group ; men accus- tomed to living a vigorous life under varying conditions, and who naturally had great Uking for the pleasures of eating. Further, they were men who had no personal interest what- ever in the experiment or in the principles involved. To be sure, they had volunteered for the work, and the objects of the experiment had been fully explained to them. Like good soldiers they no doubt desired to obey orders, and they doubt- less preferred to see the experiment a success rather than a failure, but they had not that interest that would lead them to undergo any great personal discomfort. This point should be kept in mind, since it has a distinct bearing upon the pos- sibility of establishing physiological economy of diet in per- sons who would not willingly incommode themselves or suffer personal inconvenience.

The experiment commenced on October 4, 1903, and for a period of six months every detail bearing upon the nutrition and condition of the men under the gradually changed condi- tions was carefully observed. Every precaution to preserve the health and good spirits of the men was taken. Pure dis- tilled water was sent to the quarters each morning, magazines and other periodicals were supplied through the courtesy of friends, occasional visits to the theatre were indulged in ; in fact all that could be done to counterbalance any possible depressing influence from the partial restraints of the ex- periment was arranged for.

Regarding the details of the work ; the twenty-four hours' urine was collected by each man, also the faeces for each day, and these were subjected to chemical analysis with a view to

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PHYSIOLOGICAL ECONOMY IN NUTRITION 137

following out the various changes in the amount and char- acter of the proteid metabolism going on in the body as measured by the output of total nitrogen, uric acid, and phos- phoric acid in the urine, and by the amount of nitrogen in the faeces with reference to the degree of digestion and utili- zation of the proteid foods ingested.

During the first two weeks the ordinary army rations were given to the men ; later a gradual change was made, accom- panied by a reduction in the amount of proteid food, with some reduction likewise in the total fuel value of the food. All the food placed before each man was carefully weighed, and at the close of every meal any uneaten food was weighed and the amount subtracted from the initial weights. During the balance periods, when the income and output of nitrogen were carefully compared, the food materials were weighed with greater care and large samples of each article were taken for analysis, to determine the exact content of nitro- gen. Every figure for nitrogen shown in the tables was verified by at least a duplicate chemical analysis so as to avoid any possibility of error.

It is not necessary to give here any detailed description of the changes made in the character of the diet, since on pages 288 to 326 may be found the daily dietary from October 2, 1903, to April 4, 1904, — each meal of the day, — showing the amount and character of the food given the men during the six months period. It should be stated, however, that at no time were the men placed on a cereal diet or on a truly vegetable diet. The object in view was simply to study the possibilities of a general physiological economy in diet, with special reference to the minimal proteid requirement of the healthy man. To be sure, in doing this meats, owing to their high content of proteid, were very much reduced in amount and on many days no meat at all was given, but as the dietary is looked through it wiU be seen that the main change was from a heavy meat diet (rich in proteid) to a lighter diet, comparatively poor in proteid, with an increasing predomi- nance of vegetable and cereal foods. Condiments are also

138 PHYSIOLOGICAL ECONOMY IN NUTRITION

noticeable in the diet, together with the ordinary accessories, coffee and tea. Variety was also considered as a necessary factor, not to be overlooked, as contributing largely to the maintenance of a proper physiological condition.

From a study of the tables which follow, showing the chemical composition of the daily urine, it will be seen that during the first sixteen days, viz., from October 4 until Octo- ber 20 or 21, when the men were on the ordinary army ration with opportunity to eat an abundance of meat, the daily urine frequently contained 16 to 17 grams of nitrogen, show- ing a metabolism of over 100 grams of proteid on such days. Sliney, indeed, averaged for four days an output of 18.19 grams of nitrogen, while Coffman, Henderson, and Zooman showed an average daily excretion of about 15 grams of nitrogen each for the sixteen days from October 4.

PHYSIOLOGICAL ECONOMY IN NUTRITION 139

OAKMAN.

Urine.

Date.

Body-

weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

trric Acid.

P2O,.

1903

kilos

c.c.

grams

gram

grama

Oct. 4

66.7

1160

1019

16.37

0.549

2.76

5

66.7

1030

1025

12.36

6

66.0

740

1029

11.85

0.703

1.15

7

66.0

480

1031

10.31

8

65.4

660

1030

14.30

0.574

1.32

9

65.4

830

1029

15.94

10

65.4

1440

1018

17.02

. . .

11

66.1

2220

1012

16.12

0.591

2.64

12

66.7

1300

1020

13.33

13

66.8

2140

1013

15.67

0.610

2.56

14

66.4

1290

1017

12.38

15

66.7

1730

1017

14.95

0.653

1.93

16

66.7

1520

1017

13.68

. . .

. . .

17

66.2

1490

1018

15.20

18

66.2

2030

1014

16.44

0.646

2.66

19

65.8

1580

1017

16.78

. . .

20

65.3

1900

.1014

16.19

0.626

1.95

21

65.4

1100

1024

12.07

. . .

. . .

22

66.0

1200

1018

11.30

0.502

1.11

23

66.4

2060

1015

11.37

. . .

24

67.2

1970

1015

11.88

. . .

25

67.1

1480

1014

8.64

0.4U

2.07

26

67.2

1510

1018

11.78

. . .

27

67.2

1890

1015

12.13

0.406

1.99

28

67.4

1620

1014

9.82

29

67.6

980

1018

6.82

0.493

1.62

30

67.5

820

1022

10.91

. . .

31

67.0

930

. . >

. . .

. . .

Nov. 1

67.4

1480

1015

10.20

0.460

1.49

2

67.6

1160

1018

10.37

. . .

3

67.4

1160

1020

10.44

0.489

1.53

4

67.1

720

1024

6.61

. . .

6

66.6

640

1029

8.02

0.495

1.17

6

66.5

1200

1016

9.57

7

66.0

840

1023

8.57

8

66.0

1100

1017

8.32

0.452

1.67

9

66.0

720

1030

8.53

. . .

10

66.4

880

1022

10.19

0.515

1.30

11

66.6

1080

1018

9.72

. . .

. . .

12

66.9

920

1023

8.38

0.616

1.64

140 PHYSIOLOGICAL ECONOMY IN NUTRITION

OAKMAN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1903

kilos

o.c.

grams

gram

grams

Nov. 13

67.2

800

1025

6.43

14

66.5

600

1026

7.38

15

66.3

1360

1014

8.98

0.403

1.44

16

66.4

1160

1025

9.88

17

66.4

900

1020

6.69

0.343

0.94

18

66.0

1820

1010

7.92

19 20 21

65.4 66.0 66.4

1160 1120 1020

1017 1020 1020

6.57 8.73 7.89

. 0.436 daily ar.

1.09 daily av.

22

66.1

1360

1016

8.16

0.413

1.83

23

67.0

2600

1008

8.11

• . .

24

65.9

1140

1015

6.43

0.380

1.90

26

65.9

1800

1011

7.56

. . •

> • *

26

65.6

1200

1020

7.63

0.377

1.71

27

66.2

1300

1015

7.41

28

65.9

1200

1012

6.70

29

66.9

1480

1019

8.79

0.631

1.73

30

66.4

1540

1011

8.41

. . <

Dec. 1

66.0

1080

1018

7.13

0.484

1.45

2

65.6

1440

1012

8.38

• . .

3

64.5

940

1021

8.58

0.438

1.66

4

65.0

780

1022

7.22

• • •

5

65.4

1280

1016

8.06

■ < •

6

65.4

1880

1012

7.67

0.320

1.86

7

65.0

1600

1013

6.24

8

64.9

1680

1011

7.86

0.304

1.77

9

65.0

1180

1013

7.74

10

64.7

1120

1016

7.69

0.308

1.37

11

64.7

860

1021

7.58

. . .

â–  . .

12

64.8

700

1026

6.34

> . .

13

64.6

880

1022

7.87

0.404

1.47

14

64.7

1540

1017

9.33

15

64.2

1140

1016

6.98

0.436

1.71

16

64.3

1040

1018

6.74

. . .

17

64.4

980

1018

6.94

0.368

1.05

18

64.7

1605

1015

8.67

. . >

19

64.2

1250

1013

8.77

. . .

. . .

20

63.4

1000

1016

r.56

0.462

1.25 .

21

63.6

11,90

1016

8.35

. . .

22

63.0

1470

1011

8.47

0.245

1.26

PHYSIOLOGICAL ECONOMY IN NUTKITION 141

OAKMAN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA.

1903

kiloB

CO.

grame

gram

grams

Dec. 23

63.6

672

1028

5.88

24

63.8

980

1017

6.55

0.294

0.89

25

63.5

2310

1008

6.37

26

63.9

1860

1016

6.92

27

63.6

1590

1016

7.54

0.380

1.11

28

63.0

1840

1018

8.39

29

62.9

1145

1018

6.11

0.546

0.72

30

63.2

1300

1020

6.78

â–  31

63.5

1080

1020

5.96

0.421

1.18

1904 ^

Jan. 1

64.0

2360

1013

8.64

1

2

63.6

1270

1018

6.33

3 4 5 6

64.0 63.6 63.0 63.5

2475 1820 1520 1270

1012 1012 1013 1016

7.42 5.63 6.66 6.71

0.329

daily

average

1.43

daily

average

7

63.0

1135

1016

6.74

0.344

1.06

8

68.5

870

1022

6.06

9

63.6

1640

1010

6.89

10

63.6

1240

1015

5.95

0.409

1.42

11

63.5

1740

1012

7.81

12

63.0

840

1020

6.00

0.439

13

62.9

885

1021

7.33

0.490

14

63.0

1425

1015

8.29

0.441

15

62.8

1000

1023

7.14

0.390

16

62.9

1525

1015

8.23

0.372

17

62.7

1740

1017

8.14

0.400

18

62.3

1200

1020

8.42

19

62.7

990

1023

7.60

20

62.7

985

1020

7.61

21

62.7

1080

1021

8.23

• 0.423

1.32

22

62.7

1670

1010

7.01

23

62.2

970

1017

6.58

24

62.2

1800

1013

7.99

25

62.2

1630

1013

7.43

26

62.0

880

1026

6.86

27 28

62.5 • 62.4

1250 1560

1017 1016

9.07 8.61

0.412

1.45

29

62.7

1325

1018

6.28

30

62.9

2015

1013

7.25

142 PHYSIOLOGICAL ECONOMY IN NUTRITION

OAKMAN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

kUos

CO.

grams

gram

grams

Jan. 31

62.4

1730

1018

6.64

0.412

1.46

Feb. 1

62.8

910

1027

5.51

2

63.0

1610

1016

7.15

3

62.5

1330

1020

7.18

4

62.7

1480

1023

7.46

0.395

1.42

5

63.0

1600

1020

6.62

daily

daily

6

63.2

1980

1012

6.53

average

average

7

63.0

1775

1015

6.39

8

62.3

1860

1013

8.26

9

62.9

2010

1013

7.36

0

10

62.0

1195

1025

7.60

11

62.9

1580

1016

8.82

0.233

. . .

12

62.5

1900

1013

8.09

13

62.4

1560

1016

7.30

14

62.5

1480

1017

7.90

16

62.5

1610

1023

8.93

16

63.0

1570

1019

7.86

17

62.8

2376

1014

9.69

18

62.2

1060

1022

7.80

0.430

19

62.0

910

1029

8.13

20

62.3

1710

1012

8.10

21

62.6

1940

1010

7.33

22

62.4

1250

1021

7.73

23

62.7

1700

1012

6.53

24

62.4

1525

1017

8.65

25

62.2

1980

1013

8.55

0.489

. . .

26

62.0

1145

1017

6 77

27

61.8

1150

1019

6.87

28

62.0

1445

1020

7.46

29

62.2

1016

1024

6.88

Mar. 1

62.6

1225

1019

7.42

2

62.6

1620

1017

7.58

3

62.3

1585

1016

6.85

4

62.3

1815

1015

7.95

5

62.0

1565

1014

6.10

6

62,0

1700

1020

7.96

7

62.0

1240

1016

7.44

8

62.6

1710

1015

8.72

â–  0.411

9

62.0

1670

1016

7.71

10

62.6

1690

1016

7.63

PHYSIOLOGICAL ECONOMY IN NUTRITION 143 OAKMAN.

Uriao.

Date.

Body- weight.

Volume. 24 hours.

8p. Gr.

Nitrogen.

Uric acid.

PA-

1904

kilos

c.c.

grams

gram

grams

Mar. 11

62.0

1410

1021

8.71

12

02.1

1530

1018

7.44

0.411

13

62.1'

1780

1016

8.65

daily av.

14

62.0

1300

1019

8.11

15

62.0

1820

1012

7.29

16

62.2

1670

1017

9.12

17

62.4

1380

1020

8.20

0.468

18

62.7

1785

1015

7.82

19

62.5

1910

1017

7.68

20

62.7

1965

1013

6.72

21

62.1

930

1026

5.72

22

62.4

1770

1012

7.86

23

62.0

1560

1017

7.21

24

62.0

1860

1015

8.15

0.429

25

61.6

1130

1023

7.19

26

62.0

2000

1013

8.88

27

61.9

1320

1019

7.13

28

62.0

1025

1025

6.64

29

62.4

1830

1018

8.34

30

62.3

1500

1020

6.30

t.379

31

62.0

1600

1021

7.10

Apr. 1

62.0

2070

1014

6.83

2

62.0

1250

1025

5.55

. . .

3

62.0

2115

1009

4.57

. . .

4

62.1

2110

1013

5.95

Daily aver

age from

Oct. 21

1437

1017

7.48

0.405

1.39

144 PHYSIOLOGICAL ECONOMY IN NUTRITION

MORRIS.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

190J

kilos

c.c.

grama

gram

grama

Oct. 4

59.2

970

1023

13.74

0.563

1.46

5

59.2

1340

1018

13.43

. • .

6

58.4

720

1026

9.16

0.646

1.42

7

58.9

685

1028

12.70

8

68.4

400

1019

5.27

0.179

0.B4

9

58.4

820

1027

lo-

58.4

1260

1023

13.68

ll

68.5

1400

1020

18.48

0.782

2.32

12

68.5

1220

1021

13.40

. .

13

58.6

1580

1016

13.84

0.614

2.21

14

58.3

1070

1027

16.05

15

58.9

850

1029

13.82

0.626

1.60

16

58.9

940

1020

15.40

* . .

17

69.2

1500

1015

11.70

18

59.0

1150

1026

15.73

0.796

2.19

19

58.5

1160

1028

18.86

20

68.4

1160

1026

21

58.4

1050

1030

22 23 24

58.6 68.6 58.8

910 1100 1030

1027 1024 1029

â–  14.62 daily

0.602 daily

1.77 daily

25

59.0

1080

1023

average

average

average

26

59.1

1060

1028

27

58.1

1240

1021

28

59.1

860

1025

29

60.0

800

1026

- 10.30

0.638

1.87

30

69.7

880

1022

31

59.6

640

Nov. 1

60.0

990

1020

2

59.6

750

1028

3

59.9

900

1027

4

60.0

980

1018

6

59.0

1180

1018

• 7.60

0.437

1.26

6

59.5

320

1026

7

58.7

620

1029

8

58.8

1220

1013

9

68,6

860

1023

10 11

59.4 690

800 860

1024 1020

• 7.08

0.413

1.02

12

591

760

1025

PHYSIOLOGICAL ECONOMY IN NUTRITION 145 MOBEIS.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1903

kilos

CO.

grams

giam

grams

Nov. 13

59.2

740

1027

14

69.1

1160

1014

• 7.03

0.413

1.02

15

59.0

560

1027

daily av.

daily av.

daily av.

16

68.6

860

1026

17

68.7

680

1020

18

58.6

580

1022

19

58.4

920

1016

â–  5.88

0.345

0.84

20

59.0

880

1027

21

69.5

840

1019

22

59.0

680

1029

23

59.3

1040

1016

24

69.5

1260

1020

25

59.3

820

1020

26

59.3

740

1032

7.34

0.477

1.12

27

60.0

1020

1016

28

59.4

860

1023

29

59.4

700

1028

30

59.5

880

1020

Dee. 1

â–  59.1

1020

1019

2

59.8

1420

1021

3

69.2

1240

1027

9.55

0.607

1.63

4

69.5

720

1031

6

59.6

800

1022

6

69.6

820

1028

7

69.4

840

1029

8

59.6

540

1020

9

59.4

880

1026

10

59.7

900

1018

• 7.73

0.410

1.48

11

59.2

780

1026

12

69.1

740

1028

13

59.1

820

1022

14

59.0

840

1028

15

58.9

1020

1018

16

68.9

810

1025

17

69.0

1020

1019

• 6.68

0.332

1.24

18

58.6

720

1026

19

58.6

785

1023

20

68.2

670

1020

21

22

68.2 58.6

810 680

1031 1026

â–  6.97

0.375

10

146 PHYSIOLOGICAL ECONOMY IN NUTRITION

MORRIS.

Urine.

1

Date.

Body- weight.

1

Volume. 24 hours.

Sp. Gr.

Kitrogen.

Uric Acid. P,0,.

1903

kUoB

G.C.

grama

grsnk grams

Dec. 23

58.6

785

1024

24

58.6

930

1020

26

58.8

1040

1017

6.97

0.376

26

57.6

945

1020

daily

daily

27

68.6

840

1023

average

average

28

58.8

1070

1020

29

58.4

1206

1018

30

69.0

1000

1026

31

1904

69.0

935

1027

â–  6.70

0.296 1

20

Jan. 1

58.5

1475

1016

da

ily

2

68.6

1360

1018

ave

rage

3

68.6

645

1028

4

58.7

840

1022

6

58.6

1040

1020

6

68.8

680

1024

7

69.0

1040

1020

â–  6.41

0.332 1.

11

8

68.4

. . .

9

68.4

1110

1019

10

68.6

1120

1016

11

58.9

1010

1017

5.58

12

68.8

685

1019

4.19

0.406

13

68.6

800

1029

7.92

0.785

14

68.0

785

1027

7.91

0.494

16

58.0

800

1030

7.44

0.488

16

58.0

1196

1018

7.38

0.421

17

58.0

880

1020

5.28

0.304

18

58.0

1080

1026

19

58.0

1076

1019

20

58.0

920

1019

21

67.9

715

1031

â–  7.31

0.449 1.

40

22

58.0

820

1022

23

58.0

1065

1024

24

58.2

1370

1014

25

58.1

1490

1016

26

58.2

1300

1025

27 28

58.2 68.3

1335 1110

1019 1014

• 7.18

0.369 1.

33

29

68.4

915

1028

30

58.4

1200

1020

PHYSIOLOGICAL ECONOMY IN NUTRITION 147 MOEEIS.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PjO„.

1904

kiloa

c.c.

grams

gram

grama

Jan. 31

68.4

1490

1020

7.18

0.369

1.33

Feb. 1

58.4

870

1030

2

58.9

680

1024

3

58.9

1150

1029

4

58.9

1900

1025

7.04

0.418

1.36

5 6

7

59.0 59.1. 59.0

930

1030

975

1030 1021 1024

daily average

daily average

daily average

8

69.5

880

1030

9

59.4

970

1027

10

59.0

1020

1025

11

59.0

1015

1021

7.69

0.484

12

68.9

930

1028

13

59.3

880

1029

14

59.2

1150

1018

15

59.2

1050

1028

16

59.0

1310

1027

17

59.4,

1300

1017

18

69.1

1400

1020

- 7.49

0.423

19

58.9

930

1030

20

58.7

715

1030

21

58.7

1240

1023

22

59.3

915

1025

23

59.4

1620

1017

24

68.8

940

1027

25

69.0

1406

1022

â–  6.30

0.471

. . .

26

69.4

940

1022

27

59.1

1876

1021

28

69.1

810

1026

29

69,0

1100

1026

6.40

Mar. 1

69.1

10S6

1026

6.64

2

68.8

990

1026

6.40

8

69.0

1285

1022

6.65

' 0.394

â–  . 1

4

68.9

1075

1026

4.99

6

69.0

1280

1016

5.38

6

68.8

1230

1026

7.01

7

68.3

1100

1029

8 9

58.8 59.0

1200 1810

1021 1021

â–  7.05

0.723

10

59.0

1280

1020

148 PHYSIOLOGICAL ECONOMY IN NUTRITION

MORRIS.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Or.

Nitrogen.

Uric Acid.

PjO,.

1904

kUoB

c.c.

grams

gram

grams

Mar. 11

58.8

1310

1026

12

69.0

1360

1022

7.06

0.723

. . .

13

59.1

1110

1025

daily ar.

daily av.

14

58.8

855

1027

15

58.9

965

1026

16

58.8

1210

1026

17

58.8

1410

1022

â–  7.37

0.493

. .

18

59.0

1600

1020

19

59.0

1290

1026

20

59.0

1040

1024

21

59.0

1040

1024

22

58.9

980

1028

23

58.8

880

1030

24

59.0

960

1027

6.67

0.652

25

59.3

1210

1028

26

59.2

1210

1024

27

59.2

1210

1022

28

59.1

1280

1026

6.68

-|

29

59.0

1066

1027

5.69

30

59.0 1

1030

1028

6.06

- 0.446

. . .

31

59.0

1400

1025

6.96

Apr. 1

58 8

1940

1019

7.10

J

2

59.0

1480

1025

6.13

, .

3

59.0

1470

1017

4.67

Daily avei

-age from

Oct. 20

1017

1023

7.03

0.450

1.25

PHYSIOLOGICAL ECONOMY IN NUTRITION 149 BEOYLES.

TTrine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1903

kilos

c.c.

grams

gram

grams

Nov. 15

59.4

2500

1008

7.35

16

59.0

2600

1006

17

59.3

2600

1009

18

58.7

2400

19

20 21 22

58.0 58.7 58.5 59.0

1280 1800 2240 2100

1014 1013 1008 1011

7.95

daily

average

0.381

daily

average

1.93

daily

average

23

58.0

1500

1009

24

57.7

1700

1011

25

58.0

1080

1014

26

57.8

1620

1016

6.98

0.326

1.36

27

58.0

700

1026

28

58.0

2100

1007

29

58.0

1240

1015

30

58.0

1880

1010

Dec. 1

57.5

1760

1010

f

2

57.4

1700

1009

3

' 57.4

1680

1011

7.40

0.333

1.68

4

57.0

1280

1013

5

57.0

1420

1017

6

57.6

2600

1009

7

57.6

600

1021

7.39

8

57.5

1960

1012

10.09

9

57.6

2060

1010

8.53

10

57.2

2280

1010

8.89

0.265

1.68

11

56.4

800

1021

6.67

12

56.8

660

1030

6.77

13

56.5

920

1021

8.00

14

56.6

1620

1013

15

56.4

1100

1015

16 17

56.4 56.2

1090 990

1017 1019

7.48

0.319

1.28

18

56.2

590

1026

19

56.0

750

1027

20

56.1

630

1022

21

56.1

1560

1012

â– 

22 23

56.0 56.5

1050 680

1014 1023

. 6.41

0.289

. 0.91

24

56.4

960

1020

150 PHYSIOLOGICAL ECONOMY IN NUTRITION

BROYLES.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Or.

Nitrogen.

t7ric Acid.

PA-

1903

kilos

c.c.

grams

gram

grams

Dec. 25

56.6

1235

1017

26

56.5

950

1020

• 6.41

0.289

0.91

27

56.9

1520

1012

daily av.

daily av.

daily av.

28

56.0

1265

1019

29

55.8

1660

1018

30

55.6

1710

1009

31

56.3

1135

1016

- 6.70

0.297

1.17

1904

Jan. 1

56.0

1110

1016

2

56.7

1470

1014

3

56.9

. . .

. . .

4

57.2

1790

1010

5

58.0

1100

1013

6

57.1

640

1028

7

56.6

1180

1004

â–  6.99

0.371

1.27

8

57.0

1190

1016

9

57.6

m

1026

10

56.8

1590

1010

11

57.0

1820

1011

6.99

. . .

12

55.7

525

1027

6.38

0.621

13

55.9

580

1031

6.99

0.695

14

55.6

530

1032

7.47

0.514

15

66.0

1300

1077

9.67

0.428

16

56.0

1356

1016

7.65

0.386

17

55.6

800

1020

6.28

0.291

18

66.4

1770

1016

19

56.0

2080

1010

20

66.6

1285

1017

21

55.6

1670

1013

• 7.80

0.364

1,29

22

56.0

2630

1007

23

55.7

1330

1016

24

56.9

1470

1016

26

57.0

2140

1009

26

57.2

1670

1013

27

58.4

2140

1015

28

58.0

1030

1018

â–  6.81

0.369

1.43

29

58.0

1080

1010

30

58.6

1080

1021

31

58.8

1670

1016

Feb. 1

68.4

770

1029

7.06

0.409

1.64

PHYSIOLOGICAL ECONOMY IN NUTRITION 151

BROYLES.

Urine.

Date.

Body- weight.

Volume. 24 houTB.

Sp. Gr.

Nitrogen.

Uric Acid.

PjO,.

1904

kilos

c.c.

grams

gram

grams

Feb. 2

58.5

1020

1020

3

59.0

1800

1020

4 6 6

7

58.6 59.0 59.6 59.0

1390

1240

1280

990

1026 1025 1019 1025

7.06

daily

average

0.409

daily

average

1.54

daily

average

8

58.3

1485

1017

9

59.4

1900

1013

10

59.0

1530

1026

11

59.0

1000

1023

• 7.91

0.438

12

58.6

790

1031

13

58.7

1030

1025

14

58:9

1260

1015

15

59.0

1000

1028

16

69.2

2110

1012

17

59.3

1805

1017

18

69.1

736

1026

7.56

0.376

19

59.0

1260

1020

20

59.0

1040

1020

21

69.0

1775

1012

J

22

69.3

1290

1019

28

69.5

2010

1011

24

59.7

650

1027

26

59.4

2300

1011

. 6.18

0.423

26

60.5

1145

1019

27

60.0

855

1025

28

60.3

670

1031

29

60.5

1310

1017

5.74

â– 

Mar. 1

60.3

1235

1022

9.26

2

60.1

1550

1014

6.97

3

60.2

1470

1014

6.18

. 0.306

4

60.0

1580

1015

7.68

6

60.6

2060

1008

5.56

6

60.0

1756

1013

7.69

7

60.0

1230

1016

8

60.2

950

1030

9 10

60.5 61.0

1330 1620

1017 1016

. 9.99

0.428

11

60.5

1160

1029

12

61.0

1350

1025

152f PHYSIOLOGICAL ECONOMY IN NUTRITION

BROYLES.

Date.

Body- weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904 Mar. 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Apr. 1 2 3

kiloa 61.6 62.0 61.4 61.4 61.4 61.5 61.0 61.3 61.2 61.3 61.2 61.4 61.3 61.4 61.0 61.0 61.0 61.0 61.0 61.2 61.0 61.0

c.c.

1670 1540 1160 1445 1610 1220 1145 1155 1230 1350 1180 1490 1620 1040 1160 1640 1400 2055 1190 1320 1005 2025

1015 1017 1021 1016 1019 1018 1025 1017 1021 1018 1019 1016 1018 1028 1021 1015 1020 1014 1023 1018 1028 1013

grams

9.99

8.19

daily

average

• 7.07

6.79 7.06 7.27 6.21 5.86 5.61 7.17-

gram 0.428

0.484

daily

average

0.580 . 0.359

grams

Daily average from Not. 15

1396

1017

7.26

0.398

1.41

PHYSIOLOGICAL ECONOMY IN NUTRITION 153

I

COFFMAN.

Urine.

Date.

Body- weight.

Tolume. 24 hours.

8p. Or.

Nitrogen.

Uric Acid.

P.O5.

1903

kiloa

0.0.

grams

gram

grams

Oct. 4

69.1

2140

1012

17.33

0.373

2.03

6

59.1

1780

1015

15.27

. . .

6

58.7

1070

1024

12.62

0.641

2.05

7

58.6

1800

1016

16.96

8

58.6

1120

1024

14.49

0.480

1.89

9

68.4

1160

1024

10.14

. . .

10

58.3

2180

1012

16.06

11

59.1

1680

1014

13.55

0.474

1.75

12

59.1

980

1025

12.99

13

69.0

1820

1014

14.85

0.613

2.50

14

59.2

1150

1025

13.94

15

58.9

2120

1013

16.03

0.337

2.23

16

59.0

1220

1019

14.41

17

59.0

1680

1019

12.60

18

59.6

2720

1011

13.87

0.453

1.86

19

59.4

2360

1017

23.64

8.01

20

68.3

1320

1019

21

, 59.1

1030

1024

22 23 24

' 69.2 59.6 69.8

650 1640 1320

1029 1017 1022

13.21 daily

0.475 daily

1.76 daily

25

60.0

2300

1013

average

average

average

26

69.8

1440

1022

27

59.8

1280

1020

28 29

60.2 60.2

1200 1000

1017 1017

11.40

0.524

1.91

30

59.6

820

1030

Nov. 1

59.7

1020

1020

2

69.4

700

1031

3

60.0

880

1025

4

69.6

560

1031

6

59.3

540

1032

• 8.71

0.430

1.61

6

69.1

440

1036

7

68.6

460

1035

8

68.4

420

1035

9

58.6

700

1030

10

59.0

620

1030

11

58.5

600

1029

8.61

0.431

1.12

12

58.7

840

1028

13

68.7

600

1032

154 PHYSIOLOGICAL ECONOMY IN NUTRITION

COFFMAN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P2O5.

1903

kilOB

c.c.

grams

gram

grams

Nov. 14 16

58.7 58.9

600 920

1033 1021

8.61

0.431

1.12

16

58.7

720

1030

17

58.4

720

1031

18

59.3

720

1027

19

58.7

980

1026

â–  8.41

0.395

1.30

20

59.0

1400

1022

daily

daily

daily

21

59.2

600

1029

average

average

average

22

58.7

800

1031

23

59.0

640

1026

24

59.5

1120

1022

25

59.6

1280

1017

26

59.0

820

1028

• 8.72

0.439

1.49

27

69.0

740

1030

28

39.0

360

1031

29

59.2

1060

1029

30

59.2

760

1032

Dec. 1

58.9

1140

1027

2

59.5

780

1026

3

58.5

800

1030

â–  11.14

0.586

1.52

4

59.5

860

1030

5

59.5

920

1030

6

59.5

760

1032

7

69.4

860

1030

8

69.4

640

1030

9

59.0

660

1034

10

59.0

640

1033

• 9.96

0.400

1.62

11

58.8

580

1034

12

59.1

800

1032

13

58.5

680

1030

14

57.3

560

1032

15

58.3

680

1025

16

58.5

910

1021

17

58.4

700

1024

- 7.79

0.372

1.25

18

58.4

1110

1018

19

57.8

600

1030

20

67.3

650

1032

21

58.0

600

1031

1

22

57.7

470

1037

• 7.31

0.288

. * 1

23

58.0

645

1031

PHYSIOLOGICAL ECONOMY IN NUTRITION 155

COFFMAN.

Sate.

Body- weight.

Uiine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P2O5.

1903 Dec. 24

kilos 58.3

C.C.

900

1014

grams

gram

grams

25 26 27

67.8 58.0 58.0

730 1086 1000

1028 1014 1021

â–  7.31 daily av.

0.288 daily av.

28

57.6

1035

1016

29

57.2

1145

1015

7.14

30

57.4

1002

1023

31 1904 Jan. 1 2

57.4

57.6 56.4

1300

1240 950

1016

1020 1018

7.60

0.246

1.20

daily

average

3

57.0

1038

1021

4

57.6

1326

1008

5

58.2

1640

1014

6

58.6

1090

1017

7

58.0

1090

1015

â– . 7.16

0.271

1.28

8

57.4

785

1026

9

57.7

710

1028

10

57.4

1080

1014

11

57.0

600

1027

8.14

12

57.0

930

1020

8.82

0.508

13

56.9

580

1031

8.28

0.608

14

56.7

1040

1018

8.30

0.312

15

56.5

650

1033

7.91

0.352

16

56.5

1130

1017

7.32

0..305

17

56.5

800

1025

7.44

0.315

18

56.4

1540

1012

6.19

19

56.4

1510

1016

20

56.5

1220

1016

21

56.2

606

1033

6.95

0.301

1.11

22

66.3

900

1019

23

66.4

1326

1013

24

56.2

510

1030

25

56.6

1460

1012

26

56.7

1400

1015

27

56.7

1520

1018

28

57.0

1720

1013

7.55

0.340

1.09

29

56.5

520

1035

30

66.5

870

1028

81

56.7

980

1024

156 PHYSIOLOGICAL ECONOMY IN NUTRITION

COFFMAN.

Urine.

Date.

Body, veight.

1

Volume. 24 hours.

Sp. Or.

Nitrogen.

Uric Acid.

P^O,.

1904

kUOB

c.c.

grams

gram

grams

Feb. 1

56.2

700

1032

2

56.9

1310

1020

3

57.2

1120

1024

4

57.3

1260

1028

â–  7.56

0.362

1.24

5

58.0

1970

1018

daily-

daily

daily

6

57.0

810

1022

average

average

average

7

66.8

780

1030 .

8

56.6

1130

1021

9

57.0

1300

1020

10

56.8

1140

1025

11

57.4

1340

1020

â–  8.65

0.420

12

57.2

1360

1023

13

57.0

1020

1025

14

57.0

1720

1014

15

56.5

890

1032

16

57.2

1190

1025

17

57.4

1250

1019

18

57.0

1630

1016

â–  8.18

0.318

. . t

19

56.7

1225

1026

20

57.0

900

1026

21

57.0

1590

1016

22

57.0

985

1028

23

57.0

1466

1013

24

56.7

1160

1020

25

56.5

1340

1016

. 7.62

0.395

26

56.3

iai5

1017

27

56.0

630

1032

28

56.7

1205

1027

29

57.0

1530

1017

8.63

Mar. 1

57.0

1030

1022

7.48

2

56.8

1295

1020

8.62

3

56,7

1040

1022

7.18

0.365

. ,

4

56.0

1130

1023

7.93

5

56.5

1540

1014

7.67.

6

56.6

1105

1024

7.95

7

56.3

1190

1018

8

56.5

1360

1017

9

56.2

880

1031

8.27

0.338

. . .

10

66.8

1500

1016

11

56.9

1120

1024

PHYSIOLOGICAL ECONOMY IN NUTEITION 157

COFFMAN.

Urine.

Date.

Body-

weight,

Volume. 24 hourB.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904 â– 

kUos

c.c.

grams

gram

grams

Mar. 12

56.6

1600

1018

8.27 daily av.

0.338

. . .

13

67.2

1230

1022

daily av.

14

57.0

1150

1022

15

57.3

1680

1014

16

57.3

1290

1023

17

57.5

1.355

1018

8.07

0,288

18

58.0

1635

1016

19

56.8

1320

1020

20

57.0

1085

1021

21

57.4

1030

1023

22

57.7

1970

1013

23

57.4

1670

1013

24

57.0

870

1031

â–  8.50

0.478

25

67.0

1000

1024

26

57.3

1320

1023

27

68.0

1500

1018

28

58.1

1485

1019

8.37

29

68.0

1580

1021

8.06

30

57.8

1416

1019

6.88

- 0.371

31

57.8

1285

1026

7.78

Apr. 1

67.8

1135

1023

7.32

2

67.0

1416

1022

6.46

3

58.0

2000

1018

4.12

Daily avei

age from

Nov. 2

1034

1024

8.17

0.'379

1.23

158 PHYSIOLOGICAL ECONOMY IN NUTRITION

SLINEY.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Add.

PA-

1904

kiloe

,c.c.

graniB

gram

grauH

Oct. 21

61,3

1990

1021

22.68

23

61.2

1200

1025

16.77

24

61.2

1290

1027

17.58

• • .

25

61.4

1700

1016

15 72

0.686

2.59

27

62.4

1240

1024

28

62.0

840

1025

29

62.2

630

1030

30

62.2

820

1029

" 11.10

0.664

1.26

31

62.0

960

daily

daily

daily

Nov. 1

62.1

780

1030

average

average

average

2

61.7

940

1027

3

62.4

1020

1026

4

61.5

820

1028

5

61.7

650

1028

• 10.39

0.579

1.49

6

62.0

860

1022

7

61.5

780

1029

8

61.5

720

1026

9

61.7

1180

1020

10

62.0

620

1028

11

61.8

880

1027

12

61.8

1000

1027

â–  9.71

0.625

1.39

13

61.6

920

1028

14

61.4

640

1031

15

61.0

920

1026

J

16

60.5

1000

1026

17

60.4

1080

1026

18

61.1

880

1029

19

60.9

940

1020

â–  9.27

0.538

1.12

20

61.3

1020

1015

21

60.9

640

1032

22

60.4

800

1029 .

23

61.1

820

1021

24

60.6

700

1027

25

60.6

780

1023

26

60.8

780

1031

- 8.66

0.650

1.07

27

61.7

1240.

1020

28

61.3

1080

1021

29

61.2

1000

1029

30

60.5

820

1029

Dec. 1

60.8

820

1026

10,12

0.677

1.88

PHYSIOLOGICAL ECONOMY IN NUTRITION 159

SLINEY.

XTrine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA.

1903

kUoa

c.c.

grams

gram

grams

Dec. 2

60.0

600

1030

-|

3

60.9

940

1015

4

60.9

1000

1024

10.12

0.677

1.88

6

59.9

1580

1016

daily

daily

daily

6

61.0

840

1029

average

average

average

7

60.4

760

1028

8.40

-

8

60.4

920

1022

9.71

9

61.0

1000

1020

8.94

10

60.5

740

1025

8.66

â–  0.671

1.66

11

59.9

760

1031

11.43

12

60.0

660

1033

9.78

13

59.9

880

1030

11.98

^

14

60.3

1120

1024

16

59.5

1060

1021

16

59.9

710

1030

17

59.9

880

1027

10.20

6.52

1.23

18

60.2

1200

1021

19

60.0

1126

1016

20

60.0

1210

1021

21

60.0

715

1026

22

'59.5

940

1021

23

60.0

895

1023

24

59.9

1010

1018

8.97

0.606

. . .

25

59.8

1084

1026

26

61.0

940

1028

27

60.0

735

1023

28

69.8

1250

1019

29

59.7

1020

1020

80

60.0

1760

1016

81

1901

60.0

980

1022

â–  7.20

0.516

1.29

Jan. 1

60.0

1370

1014

2

60.0

1162

1017

8

60.4

1035

1025 .

4

61.0

1210

1014 •

6

61.0

1090

1017

6

7

61.0 60.8

1400 1140

1020 1020

6.67

0.636

1.85

8

60.0

9

60.0

620

1028 ,

160 PHYSIOLOGICAL ECONOMY IN NUTRITION

SLINEY.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Aoid.

PA-

1904

kilos

c.c.

grams

gram

grams

Jan. 10

60.6

1200

1020

6.67

0.535

1.35

11

61.8

1230

• 1015

7.23

12

61.3

560

1027

5.94

0.953

13

60.7

625

1029

8.44

0.988

14

60.7

600

1030

7.42

0.674

15

60.4

675

1032

789

0.693

16

60.5

500

1030

7.23

0.584

17

60.5

700

1030

8.15

0.691

18

60.3

500

1032

1

19

60.5

730

1026

20

60.6

920

1021

21

60.4

8.13

0.303

1.22

22

60.4

660

1017

daily

daily

daily

23

60.0

920

1030

average

average

average

24

60.0

1320

1018

25

60.2

1220

1017

26

60.0

1260

1018

27

60.2

845

1024

28

60.3

560

1031

â–  7.14

0.686

0.98

29

60.0

1030

1024

30

60.4

1830

1020

31

60.6

1125

1019

Feb. 1

60.7

830

1027

2

60.8

1695

1016

3

61.0

1760

1015

4

61.8

1060

1025

7.13

0.645

1.17

5

61.2

1300

1021

6

61.8

1880

1014

7

61.8

1260

1027

8

62.4

920

1021

9

62.6

1500

1022

10

62.6

1145

1026

11

62.3

710

1019

â–  7.66

0.647

12

61.0

1350

1015

13

61.6

1030

1027

14

61.5

780

1029

15

61.5

1010

1030

16

17

61.7 62.1

1175 1680

1025 1017

' 8.07

0,600

. . .

18

62.0

1010

1024

PHYSIOLOGICAL ECONOMY IN NUTRITION 161

SLINEY.

TJrme.

Date.

Body- weigM.

Volume. 24 houis.

Sp. Gr.

Nitrogen.

Uric Acid

Vfi,.

1904

kilos

gramB

grama

gram

gramB

Feb. 19

61.6

770

1028

• 8.07

20

61.0

710

1030

0.600

21

61.0

1240

1021

daily av.

daily av.

22

61.2

1450

1017

23

61.6

1425

1017

24

62.0

8.86

0.746

26

62.4

27

614

1080

1019

28

61.4

835

1029 ,

29

61.0

800

1030

9.50

Mar. 1

61.4

775

1028

8.09-

2

61.0

760

1030

7.97

3

60.8

920

1023

7.78

0.697

4

61.0

960

1027

7.49

6

61.0

790

1029

7.54

6

61.0

980

1028

8.23

7

61.0

8

61.0

1480

1017

9

61.2

1960

1012

10

61.0

" 740

1028

7.65

0.672

11

60.8

950

1029

12

61.0

1370

1020

13

60.8

1310

1021

14

61.0

1460

1014

16

61.2

1155

1019

16

61.3

1100

1025

17

61.0

1465

1013

• 7.72

0.572

18

60.9

1300

1020

19

61.3

2270

1012

20

61.6 .

1040

1025

J

21

61.2

1020

1027

22

61.4

1210

1019

23

61.0

760

1029

k

24

60.5

900

1024

8.64

0.765

25

60.6

840

1029

26

60.8

890

1030

27

61.0

1000

1024

28

610

870

1026

7.09

i 0.502

29

61.0

825

1030

7.37

11

162 PHYSIOLOGICAL ECONOMY IN NUTRITION

SLINEY.

Sate.

Body- weight.

Urine.

Volume. 24 hours.

Sp. Or.

Nitrogen.

Uric Acid.

PA.

1901

Mar. 30

31

Apr. 1

2

3

kilnH 60.8 60.6

60.6 60.0 60.6

CO.

1080 1030 1130 1590 1860

1027 1026 1021 1016 1013

grams

8.10 7.47 6.78 6.20 6.59

gram

0.502 daily av.

grams

Daily average from Nov. 1

1081

1024

839

0.647

1.32

PHYSIOLOGICAL ECONOMY IN NUTRITION

STELTZ.

163

Urine.

Date.

Body- weight.

Volume. 24 houia.

Sp. Or.

Nitrogen.

Uric Acid.

vfi,.

1903

kUos

c.c.

giama

gram

grams

Oct. 4

52.3

1860

1010

11.16

0.325

1.54

6

52.4

1020

1014

7.89

6

52.0

1120

1013

8.27

0.648

1.47

7

53.1

760

1014

8

62.0

1280

1012

9.93

0.649

1.70

9

62.0

1600

1014

8.83

10

52.6

1900

1012

14.59

11

52.6

1460

1010

7.97

0.368

1.65

12

52.6

1740

1013

10.07

13

52.9

2050

1013

12.79

0.758

2.00

14

52.9

1260

1013

8.77

15

52.6

1540

1013

12.20

0.512

1.60

16

62.8

1880

1014

14.41

17

52.5

1870

1013

14.36

18

52.4

2230

1013

15.12

0.561

2.53

19

52.5

1560

1010

8.89

20

52.4

1880

1013

21

52.6

1060

1013

22 23 24 26

53.2 53.4 52.9 53.4

2100 2320 1460 1660

1011 1012 1017 1016

11.61 daily average

0.465

daily

average

2.01

daily

average

26

53.2

1160

. . .

27

53.4

1600

1016

28

63.2

1240

1011

29 30

63.6 63.3

1220 1220

1015 1015

â–  8.65

0.493

1.44

31

52.9

1120

Nor. 1

53.0

1620

1016

2

53.8

1640

1014

3

63.5

1020

1011

4

52.6

1080

1014

6

63.2

1060

1015

6.81

0.364

1.32

6

63.0

1280

1014

7

63.1

1300

1014

8

52.9

760

1014

9

53.3

1060

1013

10 11

53.2 53.0

1340 1140

1016 1019

. 7.31

0.380

1.40

12

63.4

1360

1016

164 PHYSIOLOGICAL ECONOMY IN NUTRITION

t

STELTZ.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Bp. Gr.

Nitrogen.

Uric Acid.

P2O,.

1903

kUoB

CO.

grums

gram

grams

Nov. 13

63.4

1300

1016

7.31 daily av.

0,380

1.40

14

63.2

960

1017

daily av.

daily av.

15

53.3

• • •

. . .

. . .

. . .

16

53.2

1640

1016

17

53.4

1620

1015

18

63.4

1160

1017

19

62.9

1940

1015

- 8.07

0.409

1.45

20

53.4

1800

1014

21

53.4

1240

1015

22

53.0

1180

1020

J

23

53.4

1320

1013

24

53.4

2000

1013

25

53.5

1400

1016

26

68.7

780

1026

- 6.71

0.390

1.35

27

53.5

1000

1015

28

53.3

1600

1014

29

68.5

1340

1018

30

68.6

860

1020

Dec. 1

63.9

1960

1013

2

53.4

1060

1015

3

62.9

940

1018

7.49

0.394

1.50

4

53.6

1580

1019

5

63.6

980

1014

6

64.2

1280

1022

7

63.7

960

1021

7.01

8

63.4

620

1020

4.98

9

53.4

1000

1016

6.88

10

63.5

1420

1016

7.67

0.420

1.46

11

63.5

1360

1018

8.20

12

68.4

1040

1024

7.92

13

62.7

920

1022

5.67

14

63.0

1340

1024

10.21

. . .

15

, 62.9

1000

1019

7.98

. . .

16

62.9

940

1016

4.79

0.226

0.76

17

63.4

820

1016

18 19

63.4 58.4

1330 1395

1016 1014

• 9.04

0.452

1.48

20

63.1

1300

1017

21 22

53.2 53.1

1220 1200

1016 1018

7.42

0.387

0.80

PHYSIOLOGICAL ECONOMY IN NUTKITION 165 STELTZ.

XJrine.

Date.

Body- weight.

Volume. 24 bours.

Sp. Gr.

Nitrogen.

Uric Acid.

P,0,.

1903

kilos

c.c.

graiUB

gram

grams

Dee. 23

53.2

1466

1017

24

53.1

1100

1021

25

53.2

970

1010

7.42

0.387

0.80

26

54.0

1350

1020

daily

daily

daily

27

53.2

1105

1023

average

average

average

28

53.0

1210

1020

29

53.0

1180

1023

30

53.4

910

1018

31

1904

68.4

810

1018

â–  6.44

0.356

0.92

Jan. 1

53.8

1220

1019

2

53.0

925

1024

3

53.6

870

1021

4

54.0

1056

1022

6

54.0

1050

1020

6

53.9

1195

1017

7

53.6

980

1021

â–  6.78

0.392

1.16

8

53.4

1020

1021

9

53.3

1080

1022

10

53.6

1010

1021

11

53.9

960

1020

6.06

. . .

12

53.0

620

1021

4.61

0.487

13

53.6

1165

1019

7.90

0.609

14

52.9

645

1022

4.99

0.298

15

53.0

1450

1020

9.05

0.478

16

53.4

1300

1018

7.56

0.405

17

53.0

1440

1021

8.55

0.476

18

63.0

1440

1023

19

53.0

1115

1021

20

53.0

1180

1020

21

52.6

790

1024

â–  6.40

0.386

1.21

22

52.7

660

1026

23

52.8

1750

1018

24

52.8

1440

1018

25

52.6

1200

1020

1

26

52.8

715

1023

27 28

52.7 52.8

1625 1080

1016 1016

- 6.39

0.414

1.21

29

52.8

1400-

1020

30

63.0

1300

1021

166 PHYSIOLOGICAL ECONOMY IN NUTRITION

STELTZ.

Urine.

Sate.

Body- weigbt.

Volume. 24 houiB.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

kilos

c.c.

grams

gram

grams

Jan. 31

53.4

1670

1019

6.39

0.414

1.21

Feb. 1

53.0

1800

1022

2

53.2

•770

1018

3

53.3

1230

1022

4

63.4

1530

1018

6.06

0.351

1.31

5

63.2

1400

1023

daily

daily

daily

6

53,0

1440

1021

average

average

average

7

53.4

1330

1018

8

83.0

1500

1022

9

53.0

940

1021

TO

53.2

1400

1022

11

58.4

1620

1023

- 7.71

0.523

12

58.6

1645

1018

13

53.4

1370

1018

14

53.0

1200

1024

16

53.2

1560

1025

1

16

53.0

1540

1021

17

63.5

1610

1020

18

58.2

1280

1024

â–  7.86

0.423

19

58.0

1560

1017

20

63.2

1636

1016

21

53.0

1110

1020

22

63.0

1860

1016

23

63.2

1470

1018

24

53.6

1206

1019

25

53.5

2140

1014

7.40

0.487

26

53.8

1080

1016

27

53.0

1165

1020

28

63.7

1860

1020

29

64.0

1400

1022

7.90

Mar. 1

63.9

1095

1021

5.98

2

53.4

1355

1020

6.68

8 4

53.2 53.0

2125 1160

1015 1016

8.09 4.66

â–  0.389

6

53.2

ICIO

1022

8.69

6

53.0

1220

1022

8.20

7

63.0

720

1023

8 9

63.2 53.0

1160 1280

1021 1020

7.21

0.466

10

52.6

1210

1017

PHYSIOLOGICAL ECONOMY IN NUTEITION 167

STELTZ.

Date.

Body- weight.

Urine. 1

Volume. 24 hours.

Sp. Or.

Nitrogen.

Uric Acid.

PjO,.

1904 Mar. 11

kilos 52.6

c.c, 1770

1016

grams

gram

grams

12

52.6

1610

1018

7.21

0.466

13 14

52.3 62 6

1110 700

1020 1023

daily av.

daily av.

16

52.7

1215

1018

16 17

53.0 62.6

1840 1685

1013 1014

â–  7.22

0.414

18

62.4

1770

1015

19

53.2

1350

1012

20

62.6

910

1018

21

52.8

1210

1020

22

62.7

1680

1013

23 24

63.0 62.8

1630 900

1021 1020

â–  7.70

0.560

25

52.6

1600

1018

26

63.0

1330

1019

27

52.8

1750

1020

28

63.0

846

1019

3.60

29 30

62.8 52.6

1490 1790

1021 1018

6.79 7.20

0.334

31

62.6

1560

1019

7.11

Apr. 1 2

52.4 62.6

1670 1165

1021 1013

7.82 3.28

J

8

58.0

1570

1018

6.50

Daily aver Nov. 2

age from

1271

1018

7.13

0.418

1.24

168 PHYSIOLOGICAL ECONOMY IN NUTRITION

HENDERSON.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Cr.

Nitrogen.

Uric Acid.

PA.

1903

kUos.

CO.

grama

gram

grams

Oct. 4

71.3

1320

1020

17.50

0.635

1.97

6

71.3

1110

1019

9.79

. . .

6

71.8

1020

1028

12.67

0515

1.93

7

71.6

1000

1017

12.00

. . .

8

71.2

840

1023

11.29

0.379

1.85

9

71.2

910

1030

14.20

. .

10

71.5

2220

1013

16.78

11

71.7

1280

1022

16.28

0.587

2.04

12

72.2

1360

1021

15.59

13

72.4

910

1025

12.34

0.832

1.95

14

72.4

1400

1020

16.04

,

15

72.3

1700

1019

18.46

0.672

2.67

16

72.8

1740

1016

16.70

17

72.5

1620

1021

17.59

. . .

18

72.7

2260

1015

19.26

0.602

2.27

19

72.8

1150

1027

17.73

. . .

20

72.5

950

1030

21

72.5

1060

1029

22 23 24

72.6 72,4 72.8

940 1880 1100

1017 1017 1029

14.31 daily

0612 daily-

1.60 daily

25

72.6

920

1027

average .

average

average

26

72.4

1120

1023

.27

73.0

1930

1017

28

73.1

1340

1020

29

73.6

820

1026

- 12.10

0.557

1.91

30

73.4

960

1028

31

74.0

1040

. . .

Not. 1

74.3

1540

1017

2

74.0

860

1031

3

74.0

1240

1024

4

74.0

840

1029

5

73.0

1280

1012

â–  9.90

0.518

1.71

6

73.6

1340

1017

7

72.9

500

1032

8

72.5

920

1023

9

72.4

800

1029

10 11

72.4

72.7

600 900

1030 1022

9.98

0.663

1.60

12

72.8

780

1032

PHYSIOLOGICAL ECONOMY IN NUTRITION 169 HENDERSON.

Urine.

Date.

Body- weight,

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PjOj.

1903

kilos

c.c.

grams

gram

grams

Nov. 13

72.6

760

1032

14

72.0

960

1021

• 9.98

0.563

1.60

15

72,4

1460

1017

daily av.

daily av.

daily av.

16

72.0

640

1031

17

72.0

820

1029

18

72.0

720

1030

19

72.0

880

1027

9.33

0.478

1.31

20

72.3

1200

1028

21

73.5

1200

1020

22

71.5

1180

1021

23

71.6

1040

1018

24

71.3

1040

1023

25

72.0

1020

1026

26

72.0

1200

1021

11.63

0.610

1.61

27

71.6

840

1030

28

72.0

720

1028

29

72.5

1400

1022

30

72.4

820

1023

Dec. 1

72.0

900

1027

2

72.1

1360

1017

3

71.4

980

1029

10.69

0.536

1.58

4

71.8

1160

1025

5

71.8

1740

1018

6

71.6

840

1028

7

71.0

880

1029

10.41

8

71.2

1100

1020

12.64

9

71.3

960

1021

11.92

10

71.4

1220

1019

12.21

0.428

1.74

11

71.2

680

1035

11.02

. . .

12

70.6

640

1036

9.60

. . .

13

70.6

940

1018

6.26

14

70.0

1280

1022

15

70.0

1260

1016

16

70.0

790

1028

17

70.2

980

1020

â–  9.80

0.411

1.57

18

70.1

1060

1020

19

70.0

1510

1018

20

69.8

790

1023

21

22

69.5 70.0

650 720

1031 1028

7.47

0.438

170 PHYSIOLOGICAL ECONOMY IN NUTRITION

HENDERSON.

Urine.

Date.

Body- weight.

Volume

24 hOUTB.

Sp. Gr.

Nitrogen.

Uric Acid.

P,0,.

1903

kilos

0.0.

grams

gram

grams

Dec. 23

70.0

460

1026

-|

•24

69.6

880

1024

26

69.6

1300

1019

â–  7.47

0.438

. . .

26

69.0

930

1024

daily

daily

27

69.0

840

1024

J average

average

28

69.0

920

1023

-

29

68.8

1180

1020

30

69.4

865

1024

1904 31

70.0

1330

1026

• 7.77

0.407

1.24

Jan. 1

68.9

890

1021

2

69.0

947

1027

3

69.1

1025

1030

4

69.2

890

1028

5

69.3

926

1027

6

69.3

560

1034

7

69.0

600

1029

â–  7.78

0.439

1.26

8

68.8

880

1028

9

69.0

850

1027

10

69.0

1360

1016

11

68.9

610

1025

6.89

12

68.6

716

1024

7.68

0.498

13

68.6

835

1023

8.22

0.551

14

68.2

1040

1020

8.24

0.461

15

68.2

880

1026

7.76

0.440

16

68.2

970

1023

7.56

0.575

17

68.0

810

1023

7.87

0.441

18

68.0

1130

1020

19

68.0

1290

1018

20

68.2

670

1027

21

67.8

720

1030

â–  7.82

0.445

1.18

22

67.6

520

1029

23

67.6

710

1030

24

67.6

775 '

1031 -

26

68.0

1220

1018 -

26

68.0

816

1016

27

68.3

920

1029

28

68.1

950

1023

. 7.50

0,422

1.06

29

68.2

670

1028

30

68.4

720

1030

31

68.4

1286

1020 >

PHYSIOLOGICAL ECONOMY IN NUTRITION 171 HENDERSON.

Urine.

Date.

Body.

weight.

Volume. 21 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA.

1901

Ulos

c.c.

grams

gram

grams

Feb. 1

68.0

790

1030

2

68.1

830

1031

3

68.5

1335

1024

i

68.5

1250

1026

â–  8.27

0.360

1.17

6

69.0

1160

1031

daily

daily

daily

6

69.0

1150

1022

average

average

average

7

68.5

1210

1024

8

68.0

935

1030

9

68.0

975

1030

10

68.2

990

1032

11

68.6

870

1032

. 10.40

0.582

12

69.0

1130

1027

13

69.4

1440

1019

14

69.0

716

1029

16

69.0

940

1029

16

68.0

1070

1027

17

68.1

1080

1027

18

68.0

945

1029

â–  11.80

0.610

19

68.2

1010

1029

20

68.3

926

1029

21

69.0

1200

1020

22

68.6

1165

1024

23

68.2

1170

1022

24

68.6

1035

1027

25

68.4

1736

1016

â–  7.53

0.640

26

69.0

775

1029

27

68.6

1090

1027

28

69.0

1020

1030

29

69.0

1936

1016

8.36

Mar. 1

68.7

840

1029

6.80

2

68.4

1160

1023

8.28

3

68.2

920

1026

7.37

• 0.521

. . .

4

68.0

1000

1029

8.22

6

68.0

1646

1018

8.09

6

68.0

1020

1030

8.20

7

68.0

740

1030

8

68.2

1470

1020

9

68.0

1660

1019

â–  8.21

0.455

10

68.0

2040

1014

11

68.0

1030

1029

172 PHYSIOLOGICAL ECONOMY IN NUTRITION

HENDERSON.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Or.

Nitrogen.

Uric Acid.

PA-

1904

kilos

c.c.

grams

gram

grama

Mar. 12

68.2

2450

1014

8.21 daily av.

0.455

13

68.6

2300

1014

daily av.

14

68.4

925

1026

1

15

68.4

1010

1016

16

68.5

1360

1019

17

68.0

. . .

. . .

• 8.82

0.483

18

68.6

1975

1016

19

69.0

2410

1015

20

69.3

2480

1011

21

68.6

850

1028

h

68.7

1800

1012

23

68.7

980

1023

24

69.0

1040

1030

. 8.64

0.632

25

69.2

1360

1022

26

69.2

2470

1013

27

69.3

2110

1016

28

69.4

1415

1020

8.40

29

69.4

1815

1019

9.04

80

69.4

1600

1017

5.96

■ €.S37

31

69.0

1390

1018

5.42

Apr. 1

69.0

1930

1016

6.60

2

69.6

1405

1012

3.20

. . .

3

71.0

1330

1018

7.42

Daily aver

age from

Nov. 1

1102

1024

8.91

0.488

1.42

PHYSIOLOGICAL ECONOMY IN NUTEITION 173

FRITZ.

â– 

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PjOb.

1903

kilos

CO.

grams

gram

grams

Nor. 1

76.0

1000

1024

11.34

1.14

2

76.4

950

1022

3

77.8

2200

1017

i

76.0

960

1020

5

76.5

1420

1015

â–  8.97

0.418

1.45

6

76.4

720

1018

daily

daily-

daily

7

75.8

940

1020

average

average

average

8

75.3

1580

1012

9

75.3

2240

1012

10

75.6

480

1021

11

76.0

1600

1015

12

76.2

1640

1013

â–  8.27

0.491

1.31

13

76.2

880

1020

14

75.8

1320

1010

16

75.3

2000

1013

16

75.6

760

1017

17

75.6

1620

1013

18

76.0

1740

1013

19

75.1

1580

1015

â–  8.13

0.528

1.64

20

76.0

1800

1015

21

75.7

1140

1017

22

75.7

1440

1013

23

76.0

2060

1011 ,

24

76.2

2360

1011

•

25

75.6

2380

1011

26

75.8

2200

1013

â–  8.68

0.555

1.63

27

77.2

1200

1014

28

75.5

920

1021

29

75.9

1240

1022

30

75.4

700

1026 '

Dec. 1

75.7

1480

1017

2

75.9

1160

1013

3

75.6

1480

1009

• 8.16

0.666

1.74

4

75.6

1860

1015

5

76.2

1480

1012

6

76.5

1460

1018

7

75.7

800

1024

5.81

8

75.6

880

1023

10.61

0.746

1.97

9

76.0

. . .

10

76.0

1840

1016

12.91

174 PHYSIOLOGICAL ECONOMY IN NUTRITION

FRITZ.

Urine.

Date.

Body- weight.

Volume . 24 houns.

Sp. Gr.

Nitrogen.

Uric Acid. P

A.

1903

kilos

c.c.

grame

gram gi

ame

Dec. H

75.6

1240

1017

10.04

12

75.4

1740

1013

8.31

0.746 1

.97

13

76.4

1400

1018

7.72

J daily av. dai

y av.

14

74.5

1260

1020

15

74.9

1040

1013

16

75.0

1390

1019

17

75.2

1220

1015

8.13

0.624 1

.66

18

75.0

1520

1016

daily

19

75.2

1380

1017

average

20

75.0

890

1020

21

74.8

1315

1018

22

74.8

880

1016

6.07

. .

23

74.6

1135

1022

24

74.6

1596

1006

• 7.42

0.584

. ,

25

74.6

1300

1012

26

75.0

1090

1025

27

75.0

1520

1022

28

74.0

1150

1018

29

74.0

1250

1017

30

74.4

1610

1020

31

1904.

74.5

1025

1024

• 7.27

0.692 1

.41

Jan. 1

74.2

1620

1010

2

T3,6

1990

1017

8

73.7

1036

1029

4

74.0

2070

1011

5

74.1

1820

1021

6

73.9

1690

1015

7

74.0

8.06

0.660 1

.73

8

73.4

1940

1020

9

73.6

1560

1012

10

74.0

2200

1015

11

74.0

1800

1019

10.29

...

12

73.7

810

1023

8.99

1.100

13

74.0

680

1024

6.49

0.691

14

73.3

12.S0

1019

10.26

0.998

15

73.6

1030

1024

7.97

0.730

16

73.9

1045

1016

5.20

0.466

17

73.9

1910

1014

9.40

0.673

18

73.0

1060

1017

7.01

0.631 1

.23

PHYSIOLOGICAL ECONOMY IN NUTRITION 175 FRITZ.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PjOs.

1904

kilos

c.c.

grams

gram

grams

Jan. 19

73.0

1510

1020

20

73.4

865

1023

21

73.4

1410

1020

22

73.0

610

1026

7.01

0.631

1.23

23

73.0

1630

1020

daily-

daily

daily

24

72.4

1125

1018

average

average

average

25

72.6

2400

1011

26

72.8

2100

1010

27

72.6

796

1018

28

73.0

1425

1019

8.13

0.722

1.64

29

73.0

1770

1013

30

73.2

1910

1015

31

73.0

2180

1016

Feb. 1

73.2

2075

1016

2

73.1

2280

1012

3

73.0

2360

1023

4

73.4

2200

1012

â–  7.24

0.532

1.74

6

73.0

1600

1019

6

73.3

1745

1019

7

78.0

746

1023

8

73.6

2280

1012

9

73.2

2150

1015

10

73.1

1985

1018

11

73.4

2240

1010

• 9.02

0.699

12

73.0

2020

1016

13

73.6

1800

1016

14

73.0

1355

1021

16

73.0

1280

1024

16

73.5

2440

1014

17

73.4

1380

1022

18

73.6

1840

1020

8.43

0.632

19

73.6

2340

1016

20

73.6

2480

1010

21

73.4

850

1024

22

73.3

1985

1019

23

73.4

1535

1011

24

73.5

1940

1015

7.68

0.799

25

73.6 .

â– 1520

1017

26

73.3

1030

1017

27

73.0

2270

1015

176 PHYSIOLOGICAL ECONOMY IN NUTRITION

FKITZ.

Urine.

Date.

Body- Weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

kUos

c.c.

grams

gram

grams

Feb. 28

73.0

1660

1017

7.68

0.799

29

72.8

1165

1020

6.22

Mar. 1

73.?

1240

1020

7.44

2

78.2

915

1022

3.96

3

73.2

1740

1015

7.05

. 0.500

i

72.8

daily

5

72.4

1670

1019

8.71

average

6

72.6

1246

1020

4.78

7

72.2

1900

1013

8

72.6

1250

1018

9

72.0

1660

1018

10

72.6

1900

1017

- 7.96

0.657

11

72.5

2000

1015

daily

12

72.6

2130

1015

average

13

72.4

2430

1016

J

14

72.8

1100

1020

15

73.0

1950

1012

16

73.2

2010

1011

17

72.8

1790

1013

• 6.94

0.511

18

72.6

1920

1014

19

73.2

2150

1008

20

73.0

1355

1020

21

73.0

1670

1018

22

73.2

1640

1014

23

73.0

2490

1012

24

73.0

1840

1010

69.6

0.685

25

73.0

1340

1016

26

72.8

2040

1013

27

72.6

2320

1011

28

73.0

29

72.8

1600

1014

5.09

30

72.9

1480

1018

7.10

31

72.8

1960

1016

5.18

• 0.473

Apr. 1

72.6

2080

1013

5.74

2

72.5

2070

1010

3.35

3

72.6

1920

1018

6.68

Daily avei

age from

Nov. 2

1666

1016

.7.84

0,642

1.68

PHYSIOLOGICAL ECONOMY IN NUTRITION 177 COHN.

Urine.

Date.

Body- weight.

Yolume. 24 hours.

Sp. Gr.

Nitrogen.

TTrie Acid.

P,Oj.

19V3

UlOB

CO.

grams

gram

grams

Not. 15

65.0

1140

1019

11.22

16

^5.1

840

1024

17 ,

65.6

1280

1024

18

65.6

1420

1022

19

65.1

1500

1020

10.86

0.606

1.60

20

65.9

1540

1021

daily

daily

daily

21

66.2

1340

1012

average

average

average

22

65.6

840

1026

23

65.6

1040

1018

24

66.9

1260

1021

25

66.1

1500

1016

26

66.8

800

1027

8.86

0.542

1.26

27

65.3

840

1022

28

65.4

940

1016

29

66.7

1200

1023

30

65.6

1480

1016

Deo. 1

64.8

740

1024

2

65.3

600

1026

3

64.8

920

1023

9.89

0.621

1.51

4

65.0

940

1020

6

64.8

680

1029

6

64.8

1460

1016

7

64.9

940

1027

8

65.0

900

1023

9

65.0

1040

1018

10

64.9

960

1021

8.60

0.392

1.32

11

64.0

580

1033

12

64.8

860

1026

13

64.0

660

1028

14

64.0

1060

1021

1

15

63.9

880

1019

16

63.9

470

1031

17

63.9

760

1026

7.29

0.424

1.29

18

64.3

1180

1020

19

64.4

1760

1011

20

64.0

1100

1017

21

64.4

616

1025

]

22

64.0

1050

1018

I 7.50

0.424

23

64.0

860

1019

24

64.2

1420

1019

J

12

178 PHYSIOLOGICAL ECONOMY IN NUTRITION

COHN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

8p. Or.

Nitrogen.

Uric Acid.

rfi,.

1903

kilos

c.c.

grams

gram

grams

Dec. 26

64.2

1690

1017

1

26

64.0

740

1026

7.50

0.424

■ . •

27

63.9

1370

1017

daily av.

daily av.

28

68.7

690

1026

29

63.6

1065

1024

30

64.0

960

1024

31

1904

Jan. 1 2

64.0

63.4 68.6

700

1630 460

1026

1017 1030

â–  7.70

0.358

0.90

daily

average

3

63.0

970

1031

4

63.4

1365

1012

5

63.5

980

1021

6

64.0

1175

1022

7

64.1

1250

1017

8.03

0.498

1.12

8

64.0

1500

1018

9

63.3

920

1027

10

63.3

1260

1019

11

63.3

880

1022

8.08

. . .

. . .

12

62.8

510

1026

6.49

0.510

13

63.0

900

1024

9.10

0.679

14

62.8

630

1026

7.33

0.523

15

62.4

950

1025

8.04

0.497

16

62.6

1300

1018

8.68

0.473

17

62.4

905

1026

7.44

0.431

18

62.0

836

1026

19

62.7

1610

1020

20

63.0

980

1023

21

62.4

935

1026

â–  8.97'

0.562

1.43

22

62.6

1610

1019

23

62.7

970

1024

24

62.2

1276

1020

25

63.0

1600

1017

26

62.3

770

1026

27

62.2

940

1023

28

62.4

980

1021

. 7.34

0.639

1.80

29

62.0

705

1025

30

62.9

890

1024

31

63.4

1560

1020

Feb. 1

63.5

1040

1028

8.15

0.532

1.87

PHYSIOLOGICAL ECONOMY IN NUTRITION 179 COHN.

Urine.

Date.

Body- weight.

Volume. 24 bours.

Sp. Gr.

Nitrogen.

Uric Acid.

P2O5.

1901

Idlos

0.0.

grams

gram

grams

Feb. 2

63.4

960

1026

3

63.0

1500

1022

4

5 6

7

63.2 63.6 63.0 63.0 â– 

1430

1890

730

920

1023 1018 1025 1026

• 8.15 daily average

0.532

dally

average

1.37-

daily

average

8

63.3

935

1027

9

64.0

1625

1016

10

63.5

1615

1017

11

64.0

1325

1020

8.00

0.522

12

64.0

1275

1021

i

13

64.0

770

1024

14

63.4

940

1023

15

63.5

1300

1027

16

63.1

1430

1020

17

63.6

1280

1024

18

63.3

870

1025

8.59

0.510

19

63.2

1250

1026

20

63.1

1250

1017

21

63.5

900

1016

22

63.3

1345

1026

23

63.5

1185

1019

24

63.3

1560

1020

25

63.4

1200

1015

8.45

0.633

26

63.0

750

1029

27

63.5

1140

1019

28

63.4

1220

1020

29

63.6

1160

1023

9.74

Mar. 1

63.5

900

1025

6.86

2

63.5

1030 .

1020

7.29

8

62.7

920

1021

6.40

0.480

4

62.7

1225

1014

5.59

. . .

5

62.5

1170

1026

9.55

6

62.6

940

1025

6.77

7

62.6

900

1026

8

63.0

1230

1020

9 10

62.7 62.5

1260 980

1020 1019

â–  8.41

0.608

11

62.4

1150

1024

12

62.4

830

1027

-

180 PHYSIOLOGICAL ECONOMY IN NUTRITION

COHN.

Urine.

Date.

Body-

weight.

Volume. 24 houra.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

kUos

c.c.

grams

gram

grams

Mar. 13

62.4

1500

1020

8.41

0.608

14

62.0

825

1025

15

62.5

1200

1017

16

62.5

1490

1018

17

62.5

1145

1021

â–  7.59

0.488

18

63.7

975

1021

daily

daily

19

63.0

825

1023

average

average

20

63.5

1450

1020

21

63.6

1480

1018

22

63.0

1100

1025

23

62.6

1050

1023

24

62.7

1050

1025

â–  7.74

0.654

25

62.0

900

1027

26

62.4

750

1025

27

62.6

1530

1016

28-

62.0

1060

1023

6.61

29

62.4

1460

1020

6.48

30

62.4

1020

1023

6.36

0.399

31

62.6

1730

1022

7.47

Apr. 1

62.4

895

1022

4.35

2

62.4

1465

1014

5.11

. . .

3

62.6

1165

1023

9.37

Daily ave

rage from

Nov. 22

1092

1022

8.05

0.618

1.28

PHYSIOLOGICAL ECONOMY IN NUTRITION 181 LOEWENTHAL.

Uime.

Date.

Body- weight.

Volume. 24 hours.

Sp. Oi.

Nitrogen.

Uric Acid.

P.O5.

1903

kUoB

c.c.

grams

gram

grama

Oct. 4

60.1

960

1025

15.78 ,

0.606

1.78

5

60.1

780

1026

10.90

6

60.3

820

1024

11.23

0.576

0.96

7

60.0

980

1022

14.99

8

60.0

1080

1019

11.34

0.351

1.55

9

60.0

990

1026

13.07

10

60.0

1120

1021

12.37

11

59.8

930

1019

10.83

0.389

1.05

12

60.4

1680

1022

17.06

13

60.2

1380

1017

13.00

0,516

213

14

61.0

640

1026

7.41

15

61.2

1220

1026

15.66

0.674

1.68

16

60.8

1060

1024

15.01

17

60.5

1130

1021

13.63

18

60.4

1580

1016

12.70

0.520

1.59

19

60.0

1350

1022

17.82

20

59.8

1250

1019

21

60.0

1120

1024

22 23

60.4 61.0

1060 1800

1026 1020

13.72

0.489

1.95

24

61.2

1320

1021

daily av.

daily av.

daily av.

25

61.4

1620

1015

26

62.4

1160

1024

27

62.6

1520

1021

28

62.6

860

1022

29

63.4

660

1C24

- 9.80

0.430

1.40

30

62.6

1200

1023

31

62.2

920

Nov. 1

62.4

1050

1019

,

2

62.6

1330

1023

3

62.0

1020

1022

4

61.8

920

1020

5

62.4

580

1029

• 8.23

0.401

1.60

6

62.4

1400

1016

7

62.0

780

1022

8

61.9

760

1021

,

9

61.8

840

1031

10 11

60.5 61.0

440 1060

1028 1028

8.28

0.390

1.34

12

61.2

880

1027

182 PHYSIOLOGICAL ECONOMY IN NUTRITION

LOEWENTHAL.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen,

Uric Acid.

Pfi,.

1903

kilos

c.c.

grama

gram

grams

Nov. 13

61.4

320

1023

1

14

61.4

660

1023

[ 8.28

0 390

1.34

15

61.2

1020

1023

J daily av.

daily av.

daily av.

16

61.4

960

1026

17

61.0

680

1028

18

61.0

940

1023

19

60.9

880

1024

- 8.62

0.349

1.30

20

61.5

1640

1018

21

61.7

1220

1022

22

61.2

1120

1022

23

61.1

1440

1014

24

60.2

840

1024

25

60.3

680

1026

26

60.8

900

1022

â–  8.36

0.392

1.43

27

60.5

860

1025

28

60.3

800

1023

29

60.3

1040

1025

J

30

60.8

1040

1021

Dee. 1

60.4

1120

1017

2

60.0

660

1027

3

59.9

900

1022

â–  7.69

0.408

1.26

4

59.5

1120

1025

5

69.0

400

1028

6

58.6

480

1033

7

58.2

960

1027

9.03

8

58.0

800

1020

8.78

9

68.6

700

1028

10.04

10

60.0

1000

1019

9.06

0.379

1,49

11

60.0

800

1025

8.71

12

60.0

680

1032

7.61

13

69.5

620

1030

7.74

14

59.5

940

1022

15

59.0

920

1019

16

69.6

690

1027

17

59.3

800

1026

â–  6.90

0.408

1.14

18

69.7

1145

1020

19

69.7

1110

1016

20

59.0

840

1020

21 22

59.0 58.4

775 610

1026 1027

6.29

0.275

PHYSIOLOGICAL ECONOMY IN NUTRITION 183

LOEWENTHAL.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Or.

Nitrogen.

Uric Acid.

PjO„.

1903

kilos

c.c.

grams

gram

grams

Dec. 23

59.2

700

1026

24

59.0

890

1015

26

58.3

900

1027

â–  6.29

0.275

26

59.0

930

1015

daily

daily

27

58.4

990

1018

. average

average

28

58.6

672

1028

-|

29

58.4

795

1023

30

59.0

870

1025

31

58.8

920

1027

6.92

0.616

1.17

1904

daily

Jan. 1

58.7

1340

1022

average

2

58.2

1232

1019

3

58.6

842

1025

4

58.8

1030

1017

6

58.6

1020

1026

6

58.8

890

1024

7

59.0

1350

1016

. 7.27

0.344

0.97

8

57.7

900

1026

9

58.0

735

1033

10

57.9

760

1024

11

58.0

795

1021

6.68

12

58.2

1110

1017

7.33

0.383

. . .

13

58.1

1190

1015

7.64

0.379

14

67.0

620

1027

6.21

0.415

15

57.2

â–  825

1028

8.18

0.409

16

57.8

1100

1019

7.92

0.306

17

57.5

1186

1021

7.26

0.338

18

57.3

630

1019

. . .

19

57.5

625

1030

20

58.0

1050

1026

21 22

57.7 67.7

790 850

1027 1030

. 6.84

0.321

0.99

23

67.4

606

1024

24

57.4

800

1030

26

57.9

1050

1020

26

58.0

850

1026

27

68.2

1270

1018

6.63

0.312

1.14

28

69.0

1255

1013

29

58.0

615

1028

30

58.0

1025

1029

184 PHYSIOLOGICAL ECONOMY IN NUTRITION

LOEWENTHAL.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Or.

Nitrogen.

tJric Acid.

P^O,.

1904

kilos

c.c.

grams

gram

grams

Jan 31

58.6

1120

1026

Feb. 1

58.4

1025

1029

2

58.7

1300

1023

8

58.4

1170

1024

4

58.4

1350

1029

7.27

0.411

1.57

6

59.0

1250

1026

daily

daily

daily

6

58.8

1160

1019

average

average

average

7

58.4

825

1029

8

58.5

830

1028

9

58.5

1095

1025

10

59.0

1140

1027

11

59.2

1330

1020

7.61

0.416

12

58.5

1020

1029

13

59.0

1075

1025

14

59.0

1030

1024

15

58.3

1160

1027

16

58.4

1270

1024

17

58.6

1490

1020

18

59.0

1060

1027

8.00

0.336

19

58.8

620

1026

20

68.9

930

1029

21

59.1

885

1029

22

59.3

1320

1023

23

59.4

1490

1016

24

59.4

1195

1019

-

25

59.4

2100

1011

6.84

0.449

26

58.4

860

1023

27

58.4

955

1027

28

58.4

1045

1027

29

58.2

1000

1027

7.38

Mar. 1

58.6

1040

1024

7.05

2

58.5

880

1028

7.07

3

58.7

890

1026

7.85

- 0.348

4

58.5

965

1026

7.35

5

58.6

730

1022

4.29

6

58.7

1170

1027

8.07

7

58.3

920

1026

8

58.9

970

1026

9

58.8

940

1026

• 6.97

0.333

. . .

10

58.9

1600

1017

PHYSIOLOGICAL ECONOMY IN NUTRITION 185 LOEWENTHAL.

Urine.

Date.

Body- weight.

24 hourfl.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

kUos

c.c.

grams

grama

grams

Mar. 11

59.0

1290

1020

â–  6 97

12

59.0

820

1029

0.333

. . â– 

13

58.9

990

1026

daily av.

daily av.

14

59.5

1620

1019

1

15

59.0

1250

1023

16

59.0

1360

1018

17

59.1

1160

1021

. 7.34

0.265

18

59.0

1450

1019

19

591

1660

1018

20

59.0

1360

1021

21

69.0

1110

1024

22

68.8

1250

1021

23

58.6

1150

1021

24

58.6

760

1025

6.37

0.427

,

26

59.0

1100

1026

26

58.6

990

1028

27

68.6

1160

1026

28

68.6

1176

1024

6.27

29

69.0

1295

1025

7.54

30

59.0

1670

1018

7.07

0.341

,

31

59.2

1120

1024

5.24

Apr. 1

59.0

1260

1022

6.43

2

69.0

1650

1020

6.33

3

59.0

1710

1022

9.86

Daily arei

age from

Not. 2

1007

1024

783.

0.372

1.28

186 PHYSIOLOGICAL ECONOMY IN NUTRITION

ZOOMAN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Or.

Nitrogen.

Uric Acid.

PA.

1903

kilos

c.c.

grams

gram

grams

Oct. 4

54.0

540

1026

8.88

0.434

0.66

5

54.0

940

1027

16.28

6

53.6

1140

1024

16.42

0.730

2.21

7

54.5

1640

1016

17.52

. . .

8

54.4

930

1017

10.10

0 276

1.21

9

54.4

1160

1022

15.80

10

S4.3

1080

1019

15.24

11

54.5

1340

1014

13.65

0.450

1.73

12

54.8

1080

1022

11.78

13

55.4

1140

1022

13.48

0.839

1.70

14

55.7

1020

1018

9.85

15

55.2

1560

1021

20.40

0.779

2.92

16

56.0

1240

1024

17.33

. . .

17

65.6

1070

1025

16.11

18

55.6

1730

1017

20.86

0.736

2.26

19

55.4

1370

1020

18.67

. . .

. . .

20

56.6

1290

1024

21

55.6

1120

1025

22 23 24 25

55.8 65.9 56.2 56.5

1140 1120 1600 1620

1023 1025 1020 1015

15.38

daily

average

0.683

daily

average

1.87

daily

average

26

56.6

1140

1024

27

56.6

1770

1015

28

56.6

960

1021

29

57.3

1120

1019

11.70

0.583

1.56

30

56.8

1160

1019

31

57.0

820

. . .

Nov. 1

56.9

1730

1016

2

56.5

750

1026

3

57.1

1380

1018

4

57.1

1040

1019

5

56.6

900

1018

10.01

0.564

1.39

6

56.6

1220

1016

7

56.2

640

1026

8

55.8

900

1020

9

56,1

1100

1021

10

n

56.2 56.4

680 660

1024 1016

8.76

0.612

1.33

12

56.7

1320

1024

.

PHYSIOLOGICAL ECONOMY IN NUTEITION 187 ZOOMAN.

Urine.

Date.

Body, weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

TJric Acid.

F,0,.

1903

kilOB

c.c.

grams

gram

grams

Nov. 13

56.7

420

1024

14

56.0

.920

1029

8.76

0.512

1.33

15

56 0

1540

1015

daily av.

daily av.

daily av.

16

55.7

1080

1022

17

64.4

700

1027

18

64.6

700

1025

19

54.8

700

1025

• 7.79

0.398

1.02

20

66.4

940

1021

21

66.2

740

1025

22

54.7

720

1023

23

64.5

740

1014

24

64.0

860

1025

26

54.3

620

1026

26

64.4

980

1023

• 7.44

0.420

1.06

27

54.6

940

1024

28

64.3

460

1026

29

64.4

1000

1018

30

64.0

980

1022

Dec. 1

64.2

1120

1020

2

64.2

940

1017

3

64.0

1200

1018

10.26

0,494

1.45

4

64.0

1080

1024

6

63.9

640

1031

6

64.0

960

1026

7

64.1

880

1028

8

64.6

680

1029

9.79

. . .

9

64.6

680

1030

10

65 0

1220

1019

10.15

0.423

1.89

11

64.7

920

1028

12

55.1

780

1028

8.33

. . .

13

54.7

1140

1020

8.89

. . .

. . .

14

54.4

840

1021

7.46

. . .

. . .

15

54.0

1200

1016

8.71

. . .

. . .

16

64.0

860

1021

17

54.6

1140

1018

â–  7.66

0.389

1.20

18

54.0

820

1022

19

54.1

980

1018

20

64.0

885

1023

21

22

54.0 63.6

660 570

1027 1025

\ 8.26

J

0.401

0.78

188 PHYSIOLOGICAL ECONOMY IN NUTRITION

ZOOMAN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

tJric Acid. I

A-

1903

kUoB

c.c.

grams

gram g

rams

Dec. 23

54.0

770

1028

24

64.0

920

1026

25

54.3

1320

1018

• 8.26

0.401 (

).78

26

54.7

1076

1020

daily

daily 6

aily

27

54.5

1240

1018

average

average av

erage

28

64.1

880

1022

29

54.0

1080

1019

30

54.3

775

1029

31

54.4

1010

1023

8.00

0.440 (

).88

1904

Jan. 1

54.0

900

1022

2

53.6

625

1026

3

53.9

730

1026

4

53.0

1030

1019

5

53.4

1100

1022

6

54.0

980

1020

0.379

1.15

7

54.0

860

1022

7.24

8

54.0

960

1026

9

53.5

695

1025

10

64.0

980

1016

11

53.5

9.30

1020

8.98

0.632

12

63.8

1030

1023

11.31

0.657

13

53.6

980

1024

11.63

0.446

14

53.6

1150

1017

9.38

0.443

15

63.0

700

1030

8.44

0.442

16

53.4

920

1020

8.89

0.881

17

53.5

1270

1019

8.99

18

53.5

1180

1020

19

53.6

755

1026

20

53.6

1190

1015

0.428

157

21

53.0

800

1030

• 7.78

22

53.2

660

1030

23

53.4

770

1025

24

53.4

1036

1017

25

53.6

1250

1013

26

540

1140

1024

27 28

54.2 64.6

1170 1120

1018 1018

â–  6.87

0.302

1.18

29

54.6

690

1026

30

64.6

1020

1026

>

PHYSIOLOGICAL ECONOMY IN NUTRITION 189 ZOOMAU.

Urine.

Body-

Date.

weight.

Volume. 24 hours.

Bp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

kilos

CO.

grams

gram

grams.

Jan. 31

64.8

1320

1019

6.87

0.302

1.18

Feb. 1

54.3

1060

1026

1

2

54.5

1170

1019

8

54.5

1350

1022

4

54.3

1280

1022

â–  8.15

0.405

1.31

5

54.0

1015

1026

daily

daily

daily

6

54.6

1610

1014

average

average

average

7

54.3

1010

1028

J

8

64.6

1066

1026

9

55.0

926

1027

10

55.0

1196

1023

11

55.0

880

1024

8.37

0.497

12

55.0

960

1016

13

65.2

1565

1020

14

66.0

1415

1023

15

55.0

1060

1029

16

54.8

1130

1025

17

55.0

1910

1019

18

55.2

1260

1020

â–  9.34

0.408

19

56.0

970

1027

20

64.4

670

1031

21

54.7

1070

1022

22

54.4

760

1025

23

64.6

1225

1020

24

66.2

1050

1026

25

55.2

730

1027

7.38

0.669

26

66.4

1145

1019

27

66.0

990

1021

28

'54.9

985

1026

29

56.0

766

1027

7.02

â– 

Mar. 1

55.3

810

1024

6.66

2

55.0

880

1027

7.26

3

64.8

1020

1020

7.69

â–  0.401

4

54.6

955

1026

7.51

6

54.0

1035

1020

7.08

6

54.0

880

1027

6.81

7

54.7

885

1023

1

8

55.0

970

1017

1

â–  8.24

9

64.6

940

1025

0.428

. . *

10

54.7

1460

1022

190 PHYSIOLOGICAL ECONOMY IN NUTKITION

ZOOMAN.

Urine.

Date.

Body- weight.

Volume. 21 houra.

8p. Gr.

Nitrogen.

Uric Acid.

P.O5.

1904

kUos

c.c.

grams

gram

gramB

Mar. 11

65.0

1340

1017

12

54.7

1180

1023

8.24

0.428

. . .

13

65.0

1040

1021

daily av.

daily av.

14

55.0

1270

1016

1

15

54.8

900

1023

16

55.0

1146

1019

17

55.0

1156

1018

7.90

0.466

18

53.0

1480

1016

19

55.2

1366

102.3

20

64.6

1000

1023

21

64.7

750

1026

22

55.0

1270

1018

23

65.0

1090

1016

24

66.0

1080

1025

7.67

0.586

26

64.8

1080

1028

26

55.0

980

1021

27

55.2

1110

1020

)

28

56.2

1270

1019

7.47

,

29

56.2

1160

1024

7.80

30

55.0

1140

1018

5.40

•

31

66.3

1340

1024

8.04

Apr. 1

65.0

1480

1019

8.44

2

55.1

1300

1023

7.10

. . .

3

55.0

1445

1018

8.15

Daily are

rage from

Nov. 2

1008

1022

8.25

0.457

1.19

PHYSIOLOGICAL ECONOMY IN NUTRITION 191 BATES.

Urine.

Date.

Body- weight.

Volume.

24 hOUTB.

8p. Or.

Nitrogen.

Uric Aoid.

PA-

1903.

kilos

c.c.

grams

gram

grams

Oct. 4

72.7

870

1033

14.66

0.651

2.18

6

72.7

1120

1022

13.13

6

72.4

760

1027

9.44

0.489

1.38

7

72.3

920

1022

12.86

. . .

8

72.0

630

1029

11.11

0.415

1.29

9

72.0

1030

1025

. . .

. . .

10

72.0

1230

1022

14.46

. . .

11

72.3

740

1024

10.79

0.397

1,44

12

72.3

860

1024

10.64

. . .

13

72.1

1040

1025

14.23

0.769

2.46

14

72.3

1010

1027

13.70

. . .

16

72.4

1300

1021

14.43

0.610

1.88

16

72.4

1040

1026

15.35

, . .

17

72.4

1440

1020

16.33

18

72.2

1420

1021

18.66

0.657

2.61

19

71.8

780

1026

13.14

20

71.3

1060

1027

21

72.0

1020

1025

22 23 24 25

72.5 72.4 72.4 72.4

1080 1200 1100 1030

1024 1024 1025 1024

. 14.21 daily average

0.617

daily

average

1.26

daily

average

26

72.4

1060

. .

. . .

27

72.6

1020

1022

28

72.4

720

1027

29 80

72.4 72.3

400 720

1032 1027

9.20

0.409

1.27

31

72.3

720

Nov. 1

72.3

820

1027

2

72.0

960

1026

3

72.4

920

1025

4

71.9

700

1025

6

71.6

900

1012

9.01

0.487

1.53

6

71.5

700

1029

7

70.5

600

1023

8

70.0

680

1031

9

70.3

660

1026

10 11

70.6 70.6

660 560

1028 1030

7.97

0.460

J.20

12

71.0

740

1027

192 PHYSIOLOGICAL ECONOMY IN NUTRITION

BATES.

Date.

Body- weight.

Urine.

Volume. 24 hours.

8p. Gr.

Nitrogen.

Uric Acid.

PA-

1903. Not. 13

kilos 71.0

c.c. 660

1027

grams

gram

grams

14

70.6

480

1032

â–  7.97

0.460

1.20

15 16

70.4 70.8

800 860

1026 1025

daily av.

daily aT.

daily aT.

17

70.0

860

1023

18

69.8

540

1026

19

69.4

700

1026

6.94

0.374

1.04

20

70.3

1080

1023

21

70,2

640

1025

22

69.3

720

1027

23

69.1

720

1025

24

68.7

600

1028

25

68.7

620

1028

26

69.0

840

1031

- 8.04

0.394

1.56

27

68.6

820

1026

28

67.9

800

1022

29

69.4

700

1027

30

69.0

780

1026

Dec. 1

68.6

760

1026

2

68.7

640

1027

3

68.1

940

1027

â–  8.24

0.393

1.37

4

69.0

640

1023

e

68.0

1360

1011

6

69.0

880

1027

7

67.9

960

1026

10.14

8

68.2

700

1026

7.85

9

68.0

800

1025

10.46

10

68.7

700

1027

8.74

â–  0.392

1.57

11

67.9

780

1028

9.27

12

68.0

820

1029

8.85

13

67.6

860

1028

9.44

14

67.8

700

1029

7.36

15

67.4

540

1028

6.51

16

67.4

640

1082

17 18

67.6 68.8

680 1000

1027 1023

7.61

0.367

1.36

19

68.3

800

1023

20

67.0

660

1027

21

22

67.0 66.2

595 560

1027 1028

6.77

0.345

PHYSIOLOGICAL ECONOMY IN NUTKITION 193

BATES.

Date.

Body- weight.

Urine.

Yolume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1903 Dec. 23

kilos 66.6

c.c. 660

1027

grams

gram

grams

24

66.4

610

1021

26

65.6

1067

1021

â–  6.77

0.345

26 27

66.0 66.2

700 755

1029 1026

daily av.

daily av.

28

65.8

740

1024

29

65.5

710

1026

30

66.0

900

1025

31 1904 Jan. 1

65.7 65.7

710 690

1028 1027

6.53

0.269

0.80 daily ay.

2

65.3

1015

1010

3

65.0

860

1027

4

65.0

730

1024

5

65.1

835

1022

6

66.6

1045

1027

7

66.2

900

1024

8.54

0.405

1.13

8

66.4

1030

1025

9

66.0

840

1028

10

66.0

965

1026

11

65.8

700

1026

6.80

12

66.6

740

1025

7.46

0.365

13

65.2

630

1027

7.03

0.399

14

64.5

650

1028

7.13

0.357

15

64.6

680

1022

8.04

0.434

16

65.0

620

1029

7.66

0.470

17

65.0

925

1024

7.38

0.347

18

65.0

590

1032

19

65.0

650

1028

20

64.8

576

1029

21

64.4

735

1028

6.69

0.356

0.80

22

64.8

640

1029

23

64.6

760

1026

24

64.3

870

1023

26

64.0

740

1027

26

64.6

975

1024

27

63.8

910

1024

28

64.0

600

1030

8.54

0.359

1.27

29

63.8

1300

1017

80

64.0

1135

1024 -

13

194 PHYSIOLOGICAL ECONOMY IN NUTRITION

BATES.

}

Urine.

Date.

Body- weight.

Volume. 24 houTB.

Sp. Gr.

Nitrogen.

Urid Acid.

P2O5.

1901

kUoB

c.c.

grama

gram

grams

Jan. 31

64.0

1460

1018

8.64

0.869

1.27

Feb. 1

64.0 .

910

1027

2

63.9 '

1260

1021

3

63.6

1080

1026

4

63.6

970

1024

9.19

0.862

1.07

6

63.6

1260

1024

daily

daily

daily

6

64.0

1260

1018

average

average

average

7

64.0

786

1026

8

64.6

1235

1022

1 9.94

9

64.3

1460

1018

...

10

64.2

. . .

11

64.3

12

64.3

Daily avei

â– age from

Oct. 27

SOS

. 102S

8.08

0.387

1.33

PHYSIOLOGICAL ECONOMY IN NUTRITION 195 DAVIS.

Urine.

Sate.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P2O5.

1903

kilos

o.c.

grams

gram

grams

Oct. 4

59.3

2030

1014

15.15

0.672

1.99

6

59.3

1160

1020

10.99

6

59.0

850

1024

9.38

0.503

1.26

7

69.1

1860

1012

13.95

8

59.3

960

1021

9.33

0.398

1.47

9

58.3

900

1027

11.56

10

58.3

1660

1017

17.23

11

58.7

1460

1019

16.02

0.724

2.27

12

58.5

1060

1022

11.82

13

09.4

1920

1014

10.59

0.689

2.53

14

69.4

1460

1022

13.14

15

58.9

1320

1021

13.38

0.4!)3

1.63

16

68.9

1900

1016

17.10

17

59.0

.1410

1019

14.55

. . .

18

59.5

1650

1017

15.25

0.647

1.92

19

59.1

1120

1022

13.37

20

58.2

1160

1020

21

58.2

980

1021

22 23 24 25

59.1 59.4 58.6 59.2

1320 1320 1160 1300

1022 1016 1022 1013

â–  11.56 daily average

0.480

daily

average

1.50

daily

average

26

59.0

860

1024

â– 

27

59.2

1240

1024

28

59.4

1440

1014

29

59.5

820

1022

â–  9.20

0.474

1.36

30

59.4

1000

1017

31

59.2

920

. . .

Nov. 1

59.4

1120

1015

2

58.7

840

1026

3

59.1

1290

1018

4

69.0

680

1026

e

58.6

306

1027

9.07

0.474

1.48

6

68.4

700

1023

7

58.7

780

1022

8

58.6

1720

lOU

e

68.2

1820

1016

10

11

68,9 69.3

920 1640

1020 1014

. 8.33

0,422

1.38

12

68.9

780

1024

196 PHYSIOLOGICAL ECONOMY IN NUTRITION

DAVIS.

Urine.

Date.

Body- weight.

Yolume. 24 boUTB.

Bp. Or.

Nitrogen.

TJric Acid.

P.0,.

1904

kUoB

CO.

grama

gram

grama

Nov. 13

69.0

940

1025

14

59.0

1180

1016

8.33

0.422

1.38

15

59.0

1900

1013

. daily av.

daily av.

daily av.

16

58.8

1080

1022

17

59.0

1080

1018

18

68.4

1600

1017

19

58.2

1200

1018

9.60

0.398

1.50

20

68.1

1220

1025

21

58.7

1120

1022

22

58.7

1100

1021

â– *

23

68.6

1140

1017

24

68.4

1360

1017

25

68.3

1700

1010

26

68.2

1120

1023

9.00

0.447

1.52

27

69.4

1620

1017

28

58.0

700

1027

29

58.7

1660

1025

30

58.5

800

1025

Dec. 1

58.0

700

1020

2

57.4

680

1028

3

57.0

640

1028

11.41

0.417

2.12

4

67.0

940

1032

5

66.2

660

1032

6

66.0

800

1029

7

66.0

800

1026

8

56.1

780

1030

9

57.0

820

1022

10

58.0

500

1025

8.91

0.412

1.48

11

67.1

580

1029

12

67.3

820

1031

13

57.8

580

1027

14

57.5

740

1027

15

57.5

1680

1015

16

57.9

900

1021

17

57.4

780

1013

â–  7.96

0.41S

1.60

18

66.9

800

1026

19

67.4

730

1025

20

57.4

800

1023

21

57.4

1310

1017

- 7.35

22

57.0

1370

1014

0.319

. > .

PHYSIOLOGICAL ECONOMY IN NUTRITION 197 DAVIS.

Date.

Body- weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA.

1903

Dec. 23

24

25

26

27

28

29

30

31

1904

Jan. 1

2

3

4

5

6

7

8

9

10

11

12

kUos 57.0 57.0 57.4 58.0 57.3 57.6 57.0 56.8 56.7

67.4 57.9 58.6 58.3 57.8 68.6 58.6 58.4 57.7 58.6 67.9 57.2

c.c.

980

865

1800

1390

1340

875

680

685

815

1150 1610 1120 1360 1255

925 1120 1360

890 1510

835

1020 1016 1017 1017 1018 1019 1020 1029 1026

1015 1023 1023 1011 1017 1022 1016 1020 1026 1012

1017

grams

â–  7.35 daily

average

1 6.83

â–  7.04 8.32

gram

0.319

daily

average

0.413

0.372 0.408

grams

0.99

daily

average

0.95

Daily average from Oct. 26

1045

1021

8.61

0.414

1.42

198 PHYSIOLOGICAL ECONOMY IN NUTRITION

Any elaborate discussion of the individual results, tabulated in the foregoing tables, seems hardly necessary. To any one interested in the details of the work, a study of the tables themselves will give the necessary information. It may be well, however, to emphasize at once a few of the fundamental points most striking in character which bear upon the main problem. Take, for instance, the case of Oakman, where the data are recorded for every day from October 4, 1903, to April 4, 1904. The degrefe of proteid metabolism, as indi- cated by the excretion of nitrogen through the kidneys, is here shown for each day of the six months. Up to Novem- ber 3, practically for a month, there was not observable any very noticeable change in the rate of proteid metabolism, but commencing with November 4, the nitrogen excretion dropped very rapidly, and as one glances through the daily records for month after month, it is seen that the daily nitro- gen output through the kidneys fell to 6 to 8 grams per day, with a daily average excretion of 7.42 grams of nitrogen, as figured from October 21 to April 4.

Further, it will be noted that while the body- weight grad- ually declined during the first three months, falling from 66.7 kilos down to 62.3 kilos on January 18, from that date on to the close of the experiment the body-weight was practically constant. Here, then, we see, under the use of a prescribed diet quite sufficient in amount to satisfy the cravings of the appetite, a lowering of proteid metabolism equal to that ob- tained by the individuals of the preceding group. Again, if the body-weight of Oakman is placed at 64 kilos, as repre- senting the average between the initial body-weight and the weight during the last three months, it will be found that the output of metabolized nitrogen per kilo of body-weight amounted to 0.116 gram; not widely different from similar data obtained with men of the preceding group.

Moreover, these results obtained with Oakman are practi- cally duplicated by every other member of this group of sol- diers detailed from the United States Army. No exception whatever is to be seen, but every man shows the same lowered

FRITZ

Pholograph taken at the elose of the expermient.

PHYSIOLOGICAL ECONOMY IN NUTRITION 199

proteid metabolism, with practical maintenance of body- weight, with complete satisfying of the appetite, and without loss of health, strength, or vigor, as will be enlarged upon later.

While in the case of Oakman, the nitrogen excreted was determined by an analysis made each day, in the ease of the other men of this group the data are given mainly for weekly periods ; the results being expressed, however, in the average daily amount for each seven days' period. By comparing the figures for the daily excretion of nitrogen with the daily dietary, it is easy to trace out the influence of the changes in diet on the extent of nitrogen metabolism.

In considering the changes in the rate of proteid metabo- lism shown by all the members of this group, it will suffice for present purposes to deal mainly with the average results.

Compare now the average daily output of nitrogen through the urine from November 1 until April 4 — a period of five months — of each of these men.

AVERAGE DAILY OUTPUT OF NITROGEN.

Morris . . . . 7.03

Steltz .... 7.13

Broyles .... 7.26

Loewenthal . . . 7. 38

Oakman .... 7.42

Fritz 7.84

Cohn 8.05

Coffman. . . . 8.17

Zooman .... 8.25

Sliney 8.39

Henderson . . . 8.91^

Bates 8.08 — Oct. 27-Feb. 11.

Davis 8.61 — Oct. 26-Jan. 12.

The figures given show an astonishingly low proteid metab- olism for the five months' period ; 7. 5 grams of nitrogen in the day's urine correspond to 46.8 grams of proteid metabolized, while 8.5 grams of nitrogen mean the metabolism of 53.1

= 7.80 grams Nitrogen as the grand average.

200 PHYSIOLOGICAL ECONOMY IN NUTRITION

grams of proteid. In other words, all of these men during a period of five months practically averaged a daily output of nitrogen through the kidneys corresponding to the metabolism of less than one-half the 105 grams of absorbable proteid called for by the so-called Standard diets. Further, close scru- tiny of the results in the individual tables shows that during many weeks much lower results were obtained than is indi- cated by the general averages.

Just here emphasis should be laid upon one fact, doubtless of primary importance in any modification of the rate or ex- tent of metabolism in any individual, viz., that in this experi- ment the daily diet was prescribed, thereby taking from the individual freedom of choice in the selection of food. The writer has no question in his own mind that an intelligent choice of food, coupled with the satisfying of a natural or ac- quired appetite in moderation, will lead to better results than any system of prescription as to what shall be eaten each day and in what quantity. StiU, this Ls the method necessarily made use of in the present experiment, the writer having prescribed the character and amount of each meal throughout the entire six months' period, with due regard, of course, to the expressed likes and dislikes of the men.

One feature in the diet compelled by the circumstances of the case also needs to be referred to, namely, the necessity of keeping the men thoroughly satisfied, so that there should be no feeling of hunger, no craving for food. With a person in- terested in the experiment and desirous of ascertaining the effect of a low nitrogen intake, there would naturally be a willingness to endure, if necessary, for a time some personal discomfort ; but with this detail of the United States Army it could not be expected that the men would remain satisfied if they were compelled to undergo the pangs of hunger even for a day or two. Consequently, it was necessary in prescribing the daily diet to see that the quantity of the food was such as to completely satisfy the appetite. This necessitated the use of considerable bulky food of low fuel, and low nitro- gen, value. In this way only was it feasible to reduce the

PHYSIOLOGICAL ECONOMY IN NUTRITION 201

nitrogen intake, as well as the fuel value of the food, to the desired level. Practically during the entire six months' period, with the possible exception of a few days, the men were given sufficient food to completely satisfy their appe- tites. Throughout the entire period of the experiment, the men all manifested a keen appetite and utilized their food to good advantage, with establishment of the nitrogen metabo- lism indicated by the foregoing results.

Still confining our attention to the average results regarding nitrogen excretion, we may ask the question, what was the excretion of metabolized nitrogen per kilo of body-weight in the different individuals? This is easily calculated and the data are shown in the following table, in which the figures standing for body-weight are either the data for the month of April, 1904, or else the average between the October and April weights, as in those cases where the body-weight fell off dur- ing the experiment.

Body-weight.

Average daily

Output of Nitrogen

November- Apnl.

Metabolized]

per kilo

Body-weig

Fritz . . .

kUoB . . 74.0

grama

7.84

gram

0.106

Oakman . .

. 64.0

7.42

0.116

Bates . . .

. 68.0

8.08

0.118

Morris . . .

. . 59.0

7.03

0.119

Broyles . . Henderson .

. 60.0 . 71.0

7.26 8.91

0.120 0.125

Loewenthal .

. 59.0

7.38

0.125

Cohn . . .

. 63.5

8.05

0.126

Steltz . . .

. . 53.0

7.13

0.134

Sliney . . . Cofifman . .

. 60.0 . 58.0

8.39 8.17

0.138 0.140

Davis ...

. . 58.0

8.61

0.148

Zooman . .

. 55.0

8.25

0.150

Scrutiny of these results shows that the daily excretion of metabolized nitrogen ranged in this period of five months from 0.106 gram per kilo of body-weight up to 0.150 gram per kilo of body-weight. Since these men were on essentially the

202 PHYSIOLOGICAL ECONOMY IN NUTRITION

same diet, it is obvious that there were some peculiarities, or personal idiosyncrasies, that tended to modify the exact extent of proteid metabolism, and in some cases at least con- stituted a more potent factor than body-weight in determin- ing the rate of metabolism. This fact is clearly emphasized in the case of Morris, who, with a body-weight of 69 kilos, showed a proteid metabolism equivalent to only 7.03 grams of nitrogen per day, and Coffman, who, with a body-weight of 68 kilos, showed under the same conditions an average excretion of 8.17 grams of nitrogen per day.

What was the effect of this lowered proteid metabolism upon the bodily condition, especially body-weight? To answer this question the weights of the' men are given in the following table, the one column of figures showing the body-weight at the commencement of the experiment, the other column showing the weight at the close of the experiment.

TABLE OF BODY-WEIGHTS.

October, 1903. April, 1904.

kiloB kilOB

Steltz 52.3 53.0

Zooman 54.0 55.0

Coffman 59.1 58.0

Morris 59.2 59.0

Broyles 59.4 61.0

Loewenthal 60.1 59.0

Sliney 61.3 60.6

Cohn 65.0 62.6

Oakman 66.7 62.1

Henderson 71.3 71.0

Fritz 76.0 72.6 -

Bates 72.7 64.3 February

Davis 59.3 57.2 January

Comparison of these figures shows that six of the men were practically of the same body-weight at the close of the experi- ment as at the beginning. Of the others, Oakman, Fritz, Cohn, and Bates lost somewhat. Bates, however, was quite stout, and

PHYSIOLOGICAL ECONOMY IN NUTRITION 203

the work in the gymnasium as well as the change of diet tended to reduce his weight. In fact, with the possible excep- tion of Oakman, the slight loss of weight these latter men underwent was a distinct gain to their bodily condition. The most significant feature, however, is to be found on scrutiny of the tables of results for each man, where is seen the body- weight for each day of the six months. Here it will be no- ticed that, as the experiment progressed, there was, as a rule, a tendency for the body-weight to increase ; this was followed by a decline, after which the weight remained practically sta- tionary. This is well illustrated in Oakman's case. Starting with a body-weight of 66.7 kilos on October 4, he reached 67.6 kilos on November 29, then declining in weight to 62.3 on January 18, after which he remained practically stationary, or varied only within narrow limits.

Finally, it should be said that the low proteid metabolism on which these men were apparently maintaining body-weight was not associated with any increase of non-nitrogenous food. At no time did the fuel value of the daily food reach 3000 calories ; in fact, about January 1 2 the average fuel value of the food was only a little over 2000 calories per day.

First Nitrogen Balance.

Early in January, the body-weight of the men having be- come practically stationary and the proteid metabolism, as measured by the output of metabolized nitrogen, having been reduced to a low level, an attempt was made to see if the men were truly in a condition of nitrogenous equilibrium. A six-day period was used, during which aU the food for each meal was carefuUy analyzed, the nitrogen in every sample of food being determined in duplicate by the Kjeldahl-Gunning process. The fseces of the period were separated by lamp- black, given at appropriate times in gelatin capsules, and all necessaiy precautions observed to insure an accurate nitrogen balance. The accompanying tables of results give all the necessary data.

204 PHYSIOLOGICAL ECONOMY IN NUTRITION

The average nitrogen intake per day was 8.23 grams, and the average fuel value of the food per day was 2078 calories. These are the figures for Oakman. With some of the other men there were slight variations from these figures, as shown in the tables — owing to slight variations in diet. Without exception, all the men showed a minus balance, indicating that on this diet the body was losing nitrogen. In other words, the diet as a whole was insufficient for the needs of the body in every case. Whether this was due to lack of sufficient pro- teid or to an insufficient amount of fat and carbohydrate, i. e., a too low fuel value, cannot be said definitely, but there is every reason to believe that the amount of non-nitrogenous food was insufficient to furnish the requisite fuel value, and consequently body proteid was drawn upon to supply the deficiency. The loss of nitrogen to the body per day varied as a rule from 0.5 to 2.0 grams. In one case only, viz., Broyles, was there a close approach to a balance. In his case there was a minus balance of only 0.12 gram of nitrogen per day.

The average daily output of nitrogen through the urine for this six-days period (Oakman's case) was 7.52 grams.

FRITZ

Photograph taken at the close of the experiment.

PHYSIOLOGICAL ECONOMY IN NUTRITION 205

OAKMAN.

Tuesday, January 12, 1904-.

BreakfaBt. — Fried Indian-meal 100 grams, syrup 50 grams, one cup coffee 350

grams, bread 50 grams, butter ISgrams. Dinner. — Boiled macaroni 250 grams, stewed tomato 250 grams, bread 76

grams, one cup coffee 350 grams. Supper. — Potato chips 100 grams, fried bacon 25 grams, bread 75 grams, jam

75 grams, one cup tea 350 grams.

Food. Grama. Per cent Nitrogen. Total Nitrogen.

Fried Indian-meal 100 X 0.38 = 0.380 gram.

Syrup 60 X 0.051 = 0.025

Coflee (breakfast) .... 350 X 0.075 = 0.262

Butter 15 X 0.10 = 0.015

Macaroni 250 X 0.63 = 1.325

Stewed tomato ....... 250 X 0.15 := 0.376

Bread. . . 60 + 75 + 76 = 200 X 148 = 2.960

Potato chips 100 X 1.09 = 1.090

Bacon 26 X 3.13 — 0.780

Jam 76 X 0.039 = 0.029

Tea 360 X 0.067 = 0.234

Coffee (dinner) 350 X 0.091 = 0.318

Total nitrogen in food 7.793 grams.

Total nitrogen in urine 6.000

Fuel value of the food .... 2404 calories.

206 PHYSIOLOG-ICAL ECONOMY IN NUTRITION

OAKMAN.

Wednesday, January 13, 1904~

Breakfast — Boiled rice 150 grams, milk 126 grams, sugar 30 grams, butter 10

grams, bread 30 grams, one cup coSee 350 grams. Dinner. — Hamburg steak with plenty of bread, fat, and onions chopped together

160 grams, boiled potato 200 grams, apple sauce 200 grams, bread 75

grams, one cup coffee 350 grams. Supper. — Fried rice 100 grams, syrup 50 grams, one cup tea 350 grams, bread

60 grams, butter 15 grams.

Food. Grams.

Boiled rice 160

Milk 125

Sugar 30

Butter (breakfast) 10

Bread " 30

Coffee " . . . 350

Hamburg steak, etc 150

Potato 200

Apple sauce 200

Bread (dinner) . .... 75

Coffee (dinner) 350

Fried rice 100

Syrup 50

Tea 350

Bread (supper) 50

Butter 16

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.36

z=

0.540 grams.

X

0.56

=

0.687

X

0.00

=

0.000

X

0.10

^

0.010

X

1.66

=

0.498

X

0.066

=

0.231

X

2.80

=:

4.200

X

0.29

=

0.580

X

0.067

=

0.134

X

1.66

=

1.245

X

0.076

^

0.266

X

0.50

=

0.500

X

0.051

=

0.026

X

0.066

=

0.231

X

1.66

=

0.830

X

0.10

0.015 . 9.992 grams. . 7.330

2133 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 207

OAKMAN.

Thursday, January H, 1904~

Breakfast. — Boiled hominy 160 grams, milli 125 grams, sugar 30 grams, butter

10 grams, bread 30 grams, one cup coffee 350 grams. Dinner. — Split pea soup (thick) 200 grams, bread 76 grams, mashed potato

100 grams, pickles 30 grams, one cup coSee 360 grams, pie 120 grams. Supper. — Suet pudding 150 grams, apple sauce 125 grams, crackers 25 grams,

one cup tea 350 grams.

Food.

}rams.

Per cent Nitrogen. Tatnl Nitrogen.

Boiled hominy , .

150

X

0.21

=

0.315 gram.

Milk ....

125

X

0.52

=

0.650

Sugar ....

30

X

0.00

=

0.000

Butter . . .

10

X

0.10

=

0.010

Bread (breakfast)

30

X

1.59

:=

0.477

Coffee (breakfast) Split pea soup . .

350

X

0.096

—

0.336

200

X

0.69

=

1.380

Bread (dinner)

76

X

1.69

=

1.192

Mashed potato

100

X

0.31

=

0.310

Pickles ....

30 350

X X

0.054 0.076

—

0.016

Coffee (dinner) .

0.262

Pie

120

X

0.60

=3

0.600

Suet pudding . .

150

X

0.78

=

1.170

Apple sauce . .

126

X

0.058

=

0.072

Crackers . . .

25

X

1.61

=

0.402

Tea

350 in food

X

0.063

=

0.220

Total

nitrogen

7.412 grams

Total nitrogen

in urine

8.290

Fuel valu

e 0

E the foo(

1

2000 calories.

208 PHYSIOLOGICAL ECONOMY IN NUTRITION

OAKMAN.

Friday, January 15, 1904..

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, one cup coffee

350 grams. Dinner. — Codfisli-balls (4 parts potato, 1 part fish, fried in pork fat) 150 grams,

stewed tomato 200 grams, bread 75 grams, one cup coffee 350 grams,

apple pie 95 grams. Supper. — Apple fritters 200 grams, stewed prunes 125 grams, bread 60 grams,

butter 15 grams, one cup tea 3S0 grams.

Food. Orams. Per cent Nitrogen. Total Nitrogen.

Wheat griddle cakes .... 200 X 0.78 = 1.560 grams.

Syrup 50 X 0.051 = 0.025

Coffee (breakfast) . . 350 X 0.075 = 0.262

Codfish-balls, etc. . . . 150 X 1.77 = 2.655

Stewed tomato . . . . 200 X 0.14 = 0.280

Bread (dinner) . . 75 X 1.59 = 1.192

Coffee (dinner) 350 X 0.075 = 0.262

Apple pie ....... 95 X 0.40 = 0.380

Apple fritters 200 X 0.40 = 0.800

Stewed prunes 125 X 0.15 = 0.187

Bread (supper) 50 X 1.59 = 0.795

Butter 15 X 0.10 = 0.015

Tea 350 X 0.042 = 0.147

Total nitrogen in food 8.560 grams.

Total nitrogen in urine 7.140

Fuel value of the food .... 2030 calories.

PHYSIOLOGICAL ECONOMY IN NUTEITION 209

OAKMAN.

Saturday, January 16, 1904-

Breakfast, — Soft oat-meal 150 grams, milk 100 grams, sugar 30 grams, bread

30 grams, butter 10 grams, one cup eofEee 350 grams. Dinner. — Baked macaroni with a little cheese 200 grams, stewed tomato 200

grams, bread 60 grams, tapioca-peach pudding 150 grams, one cup coffee

850 grams. Supper. — French fried potato 100 grams, fried bacon 20 grams, bread 75

grams, jam 76 grams, one cup tea 350 grams.

Food.

Orams,

Per cent Nitrogen.

Total Nitrogen.

Soft oat-meal

. 150

X

0.27

=

0.405 grams.

Milk

. 100

X

0.44

=

0.440

Sugar

. 30

X

0.00

=

0.000

Bread (breakfast) ....

. 30

X

1.61

=

0.483

Butter

10

X

0.10

=

0.010

Coffee (breakfast) .

. 350

X

0.075

=

0.262

Baked macaroni, etc. .

200

X

0.72

=

1.440

Stewed tomatoes ...

. 200

X

0.15

=

0.300

Bread (dinner)

. 50

X

1.61

=

0.805 .

Tapioca-peach pudding .

. 150

X

0.087

=

0.130

Coffee (dinner) ....

. 350

X

0.093

=

0.325

French fried potato â– 

. 100

X

0.47

=

0.470

Fried bacon . . ...

. 20

X

3.15

=

0.630

Bread (supper) . .

76

X

1.61

=

1.207

Jam ...

. 75

X

0.039

=

0.029

Tea

350

X

0.099

=

0.346

Total nitroge

n in food

7.282 grams

Total nitroge

n in urine

. 8.230

Fuel value of the fo

od . .

1824 calories.

14

210 PHYSIOLOGICAL ECONOMY IN NUTRITION

OAEMAN.

Sunday, January 17, 1904'

Breakfast. — Boiled Indian-meal 125 grams, milk 126 grams, sugar 30 grams, butter 10 grams, bread 30 grams, one cup coffee 360 grams.

Dinner. — Bean soup (thick) 200 grams, bread 76 grams, mashed potato 100 grams, pickles 26 grams, one cup coffee 360 grams, custard pie 106 grams.

Supper. — Crackers 60 grams, butter 16 grams, stewed prunes 126 grams, sponge cake 100 grams, one cup tea 360 grams.

Food. Grams.

Boiled Indian-meal 126

Milk 126

Sugar 30

Butter (breakfast) ..... 10

Bread (breakfast) 30

Coffee (breakfast) 350

Bean soup 200

Bread (dinner) 76

Mashed potato 100

Pickles 26

Coffee (dinner) 360

Custard pie . 106

Crackers 50

Butter (supper) 15

Stewed prunes 125

Sponge cake 100

Tea 350

Total nitrogen in food

Total nitrogen in urine

Per cent Nitrogen.

Total Nitrogen.

X

0.24

=:

0.300 grams.

X

0.60

=

0.626

X

0.00

=:

0.000

X

0.10

=

0.010

X

1.61

=

0.483

X

0.087

=

0.304

X

0.86

=

1.720

X

1.61

=

1.207

X

0.28

—

0.280

X

0.054

=

0.013

X

0.081

:=

0.283

X

0.88

=

0.924

X

1.61

=z

0.805

X

0.10

=

0.015

X

0.17

=

0.212

X

1.00

=

1.000

X

0.048

'

0.168 . 8.349 grams. 8.140

Fuel value of the food .... 2081 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 211

NITROGEN BALANCE. — Oaiman.

Nitrggeu Taken in.

Nitrogen in

Output. Urine. Weight of Fsecea (dry).

Jan. 12

7.793 grams.

6.00 grams.

13

9.992

7.33

14

7.412

8.29

5.0 grams.

15

8.660

7.14

76.0

16

7.282

8.23

13.5

17

8.349

8.14

9.5 101.0 grams contain 7.39% N.

49.388

45.13

+

7.685 grams nitrogen,

49.388 grams nitrogen. 52.815 grams nitrogen.

Nitrogen balance for six days = —3.427 grams. Nitrogen balance per day = —0.571 gram.

Average Intake.

Calories per day . 2078.

Nitrogen per day 8.23 grams.

212 PHYSIOLOGICAL ECONOMY IN NUTEITION

NITROGEN BALANCE. — ioewenfAa/.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weiglit of Faeces (dry).

Jan. 12

7.793 grams. 7.33 grams.

13

9.992

7.64

21 grama.

14

7.388

6.21

26

15

8.560

8.18

62

16

7.282

7.92

37

17

8.349

7.26

Jl

147 grams contain 6.97% N.

49.364

44.54

+

10.24 grams nitrogen.

49.364 grams nitrogen. 54.78 grams nitrogen.

Nitrogen balance for six days == —6.416 grams. Nitrogen balance per day = —0.902 gram.

Daily diet same as Oakman's, exciept that a smaller amount of coffee was taken at breakfast on the 14th. Nitrogen correction made accordingly.

COFFMAN STELTZ

Photographs taken at the close of the experiment.

PHYSIOLOGICAL ECONOMY IN NUTRITION 213

NITROGEN BALANCE. — Stete.

Nitrogen Output.

Taken in. Nitrogen in Urine, Weight of Fseces (dry).

Jan. 12 7.793 grams. 4.61 grams. 15.0 grams

13 9.463 7.90 34.0

14 7.412 4.99 21.0

15 8.560 9.05 31.5

16 7.282 7.56 33.0

17 8.349 8.55 18.0

152.5 grams contain 6.02% N. 48.859 42.66 + 9.94 grams nitrogen.

48.859 grams nitrogen. 52.60 grams nitrogen.

Nitrogen balance for six days = —3.741 grams. Nitrogen balance per day = —0.623 gram.

Daily diet same as Oakman's, except on January 13, wlien 8 grams of boiled rice were uneaten at breakfast and 100 grams of fried rice at supper. Correction in nitrogen-content made accordingly.

214 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — Bates.

Nitrogen Taken in.

Oi

Nitrogen in Urine.

itput.

, Weight of FiBces (dry).

Jan. 12

7.706 grams.

7.46 grams.

13

9.916

7.03

. . .

14

7.375

7.13

36 grams.

15

8.439

8.04

30

16

7.226

7.66

34

17

8.349

7.38

34 184 grams contain

7.17% N.

49.011

44.70

+

9.61 grams nitrogen,

49.011 grams nitrogen. 54.81 grams nitrogen.

Nitrogen balance for six days = —6.299 grams. Nitrogen balance per day =; —0.883 gram.

Daily diet same as Oakman's, with tlie following exceptions : '

Jan. 12

Supper :

8

grams Potato chips, uneaten.

13

Dinner :

113

((

Apple sauce, "

14

"

50

(1

Coffee,

15

Supper :

81

((

Prunes, "

16

Breakfast :

75

tt

Coffee, "

PHYSIOLOGICAL ECONOMY IN NUTRITION 215

NITROGEN BALANCE. — Coffman.

Nitrogen Taken in.

Nitrog

en in Urine

Output

Weight of Faeces (dry)

Jan. 12

7.793 grams

8.82 grams.

13

9.992

8.28

. . .

14

7.412

8.30

57.00 grams.

IS

8.560'

7.91

41.25

16

7.282

7.32

47.00

17

8.349

7.44

21.50

166.75 grams contain

6.66% N

49.388

48.07

+

11.10 grams nitrogen.

49.388 grams nitrogen. 69.17 grams nitrogen.

Nitrogen balance for six days — —9.782 grams.

Nitrogen balance per day = —1.630 grams.

Daily diet same as Oakman's.

216 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — Frite.

Nitrogen Taken in.

Nitrogen in Urine

Output.

Weight of Faeces (dry).

Jan. 12

7.793 grams

8.99 grams.

13

9.992

6.49

U

7.412

10.26

64.0 grams.

15

8.560

7.97

29.5

16

7.282

5.20

62.0

17

8.186

9.40

31.0

186.6 gramR contain 6.49% N.

49.225

48.31

+

12.10 grams nitrogen.

49.226 grams nitrogen.

60.41 grams nitrogen.

Nitrogen balance for six days Nitrogen balance per day

—11.185 grams. —1.864 gramR.

Daily diet same as Oakman's, except that on the 17th inst. a portion of the prunes was uneaten. Correction made accordingly.

PHYSIOLOGICAL ECONOMY IN NUTEITION 217

NITROGEN BALANCE.— flbnderson.

Nitrogen Output.

Taken in. Nitrogen in Urine. Weight of Faeces (dry).

Jan. 12

7.639 grams.

7.68 grams.

13

9.794

8.22

14

7.487

8.24

16

8.560

7.76

45 grams.

16

7.068

7.36

26

17

8.045

7.87

22

93 grams contain 6.45% N.

48.693

47.33

+

6.00 grams nitrogen.

48.693 grams nitrogen.

53.33

grams nitrogen.

Nitrogen balance for

six days

=

—4.737 grams.

Nitrogen balance per

day

=

-0.789 gram.

Daily diet same as Oakman'a, except that on several days smaller amounts of coSee and tea were taken. Corrections made accordingly.

218 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — Jf orris.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of FsBces (dry).

Jan. 12

7.256 grams.

4.19

grams.

13

9.573

7.92

14

7.325

7.91

4.75 grams.

15

8.638

7.44

38.00

16

7.282

7.38

71.00

17

8.349

6.28

53.00

166.76 grams contain 6.45% N.

48.322

40.12

+

10.75 grams nitrogen.

48.322 grams nitrogen. 50.87 grams nitrogen.

Nitrogen balance for six days =: —2.548 grams. Nitrogen balance per day =: —0.424 gram.

Daily diet same as Oakman's except that on the first three days smaller amounts of tea and cofEee were taken. Corrections made accordingly.

PHYSIOLOGICAL ECONOMY IN NUTRITION 219

NITROGEN BALANCE. — 2boman.

Nitrogen Taken in.

Output. Nitrogen in Urine. "Weight of Feeces (dry).

Jan. 12

7.466 grams.

11.31 grams.

. . .

13

9.992

11.63

. .

14

7.412

9.38

. 15

8.560

8.44

27.6 grams.

16

7.282

8.89

28.5

17

8.349

8.99

13.0

69.0 grams contain 6.46% N.

49.061

58.64

+

4.45 grams nitrogen.

49.061 grams nitrogen. 63.09 grams nitrogen.

Nitrogen balance for six days = —14.029 grams. Nitrogen balance per day — — 2.338 gram.

Daily diet same as Oakman's, except that on January 12th 30 grams potato chips were not eaten. Nitrogen intake corrected accordingly.

220 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE.— S&ey.

Nitrogen Taken in.

Out

Nitrogen in Urine.

put. Weight of Faeces (dry).

Jan. 12

6.501 grams.

6.94 grams

22.5 grams.

13

9.975

8.44

26.0

14

7.388

7.42

22.6

16

8.560

7.89

24.0

16

7.282

7.23

13.0

17

8.349

8.15

15.0

123.0 grams contain 6.72 % N.

48.055

45.07

+

8.26 grams nitrogen.

48.055 grams nitrogen. 53.33 grams nitrogen.

Nitrogen balance for six days = —5.275 grams. Nitrogen balance per day = —0.879 gram.

Daily diet same as Oakman's, except that on the 12th 190 grams stewed tomatoes and 190 grams macaroni were uneaten ; on the 13th at breakfast 25 grams of coffee were left, and on the 14th at breakfast 25 grams coffee were not taken. Corrections in intake of nitrogen made accordingly.

COFFMAN STELTZ

Photographs (akoi at, the close of th^ e.rperiment.

PHYSIOLOGICAL ECONOMY IN NUTRITION 221

NITROGEN BALANCE.— CoAb.

Nitrogen Taken in.

Output. Nitrogen in TJrine. Weight of Faeces (dry).

Jan. 12

7.793 grams.

6.49 1

;rams. . . .

13

9.957

9.10

29.0 grams.

14

7.412

7.33

8.5

15

8.320

8.04

44.0

16

7.282

8.58

19.6

17

8.349

7.44

5.5

106.0 grams contain 6.48% N.

49.113

46.98

+ 6.87 grams nitrogen

49.113 grams nitrogen.

63.85 grams nitrogen.

Nitrogen balance for

six days

= —4.737 grams.

Nitrogen balance per

day

= -0.789 gram.

Daily diet same as Oakman's, except that on the 15th inst. at supper 60 grams fritters were uneaten, and on the 13th at breakfast 30 grams coSee, and at dinner 22 grams apple sauce were uneaten. Corrections made accordingly.

222 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — Broyfes.

Nitrogen Output.

Taken in. Nitrogen in Urine. Weiglit of Faeces (dry).

Jan. 12 7.475 grame. 5.38 grams. . . .

13 9.495 6.99

14 6.814 7.47

15 8.036 9.67 35 grams.

16 6.695 7.65 14

17 7.762 5.28 20

69 grams contain

6.61% N.

46.277 42.44 + 4.56 grams nitrogen.

46.277 grams nitrogen. 47.00 grams nitrogen.

Nitrogen balance for six days = —0.723 gram. Nitrogen balance per day = —0.120 gram.

Daily diet same as Oakman's, except that each day coffee was omitted from breakfast and dinner. Corrections made accordingly.

PHYSIOLOGICAL ECONOMY IN NUTRITION 223

Second Niteogen Balance.

Commencing February 29, a second nitrogen balance was attempted with very different results. This balance period extended through seven days and was characterized by an average daily intake of 9.50 grams of nitrogen, an increase of 1.3 grams of nitrogen per day over the preceding period, to- gether with an average fuel value of the food equal to 2500 calories per day.

The daily diet with its content of nitrogen, etc., is detailed under Oakman. Any variations (only slight ones) from this diet are indicated on the individual balance-sheets, corrections being made in the nitrogen intake.

In all of the men, with one exception, a distinct plus bal- ance is seen, showing that under the conditions of this experi- ment the men were all storing up nitrogen. The plus balance per day varied from 0.132 gram to 1.231 grams of nitrogen.

The average daily output of nitrogen through the urine for this seven days' period (Oakman's case) was 7.24 grams, being 0.28 gram less per day than in the preceding period. Sliney, the one man who failed to show a positive balance, was ap- parently losing nitrogen at the rate of 0.48 gram per day during this period.

All of the individual data are shown in the accompanying tables of results :

224 PHYSIOLOGICAL ECONOMY IN NUTRITION

OAKMAN. Monday February 29, 190^..

Breakfast. — Boiled rice 175 grams, millc 125 grams, sugar 25 grams, baked

potato 150 grams, one cup coffee 350 grams, butter 10 grams. Dinner. — Baked spaghetti 250 grams, mashed potato 250 grams, bread 75

grams, boiled tomato 150 grams, apple pie 112 grams, one cup coffee

350 grams. Supper. — Biscuit 175 grams, fried bacon 20 grams, fried sweet potato 150

grams, butter 20 grams, one cup tea 350 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Boiled rice 175 X 0.34 = 0.595 grams.

Milk 125 X 0.55 = 0.687

Sugar 25 X 0.00 = 0.000

Baked potato 150 X 0.34 = 0.510

Coffee (breakfasC, 350 X 0.082 = 0.287

Butter. . . 10 + 20 = 30 X 0.16 = 0.480

Spaghetti 250 X 0.73 = 1.825

Mashed potato 250 X 0.30 = 0.750

Bread. ... ... 75 X 1.61 - 1.207

Tomato 150 X 0.16 = 0.240

Apple pie 112 X 0.46 = 0.515

Biscuit 175 X 121 = 2.117

Fried bacon 20 X 3.80 = 0.760

Fried sweet potato 150 X 0.22 = 0.3-30

Tea 850 X 0.06 = 0.210

Coffee (dinner) 350 X 0.11 = 0.385

Total nitrogen in food 10.466 grams.

Total nitrogen in urine 6.880

Fuel value of the food

2670 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 225

OAKMAN.

Tuesday, March 1, 190^.

Breakfast. — Fried rice 150 grams, syrup 50 grams, baked potato 160 grams,

butter 10 grams, one cup coifee 350 grams. Dinner. — Thick pea soup 250 grams, boiled onions 150 grams, boiled sweet

potato 150 grams, bread 75 grams, butter 20 grams, one cup coffee

350 grams. Supper. — Celery-lettuce-apple salad 120 grams, crackers 32 grams, American

cheese 20 grams, Saratoga chips 79 grams, one cup tea 350 grams, rice

custard 100 grams.

Food. Grams.

Fried rice 150

Syrup 50

Baked potato 150

Butter .... 10 -f 20 = 30

Coffee (breakfast) 350

Pea soup 250

Boiled onions . 150

Boiled sweet potato . . . 150

Bread 75

Coffee (dinner) 350

Salad 120

Crackers 32

Cheese 20

Saratoga chips 79

Tea 350

Rice custard 100

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

lotiil Nitrogen.

X

0.84

=:

0.510 grams.

X

0.00

=

0.000

X

0.33

=:

0.495

X

0.16

=

0.048

X

0.042

=

0.147

X

0.54

=

1.350

X

0.27

=

0.406

X

0.13

=:

0.195

X

1.65

=

1.237

X

0.084

=

0.294

X

0.14

=

0.168

X

1.50

=

0.480

X

3.92

=

0.784

X

1.22

=

0.963

X

0.054

=:;

0.189

X

0.56

0.560 . 7.826 grams. . 7.420

2279 calories.

IS

226 PHYSIOLOGICAL ECONOMY IN NUTEITION

OAKMAN.

Wednesday, March 2, 1904..

Breakfast. — Wheat griddle cakes 200 grams, syrup 60 grams, butter 10 grams,

one cup coffee 850 grams, banana 75 grams. Dinner. — Boiled salt mackerel 25 grams, boiled potato 250 grams, boiled

tuniip 150 grams, bread 75 grams, one cup coffee 850 grams, apple sauce

150 grams. Supper. — Chopped fresh cabbage with salt, pepper, and vinegar 100 grams,

bread 75 grams, butter 20 grams, chocolate cake 150 grams, cranberry

sauce 100 grams, one cup tea 850 grams.

Food. Grama.

Griddle cakes ' 200

Syrup . . 50

Butter ... 10 + 20 = 30

Coffee (breakfast) 350

Banana . . . ... 75

Mackerel . ... 25

Boiled potato 250

Boiled turnip 150

Bread 75 + 75 = 150

Coffee (dinner) 350

Apple sauce 150

Cabbage 100

Chocolate cake .... . 150

Cranberry sauce 100

Tea 350

Total nitrogen in food Total nitrogen in urine

Per cent Nitrogen.

Total Nitrogen.

X

0.80

=

1.600 grams.

X

0.00

=

0.000

X

0.16

=

0.048

X

0.066

=z

0.231

X

0.20

:=

0.150

X

3.92

^

0.980

X

0.27

=

0.675

X

0.071

=

0.106

X

1.63

=

2.445

X

0.066

=

0.231

X

0.048

=

0.072

X

0.28

z=

0.280

X

0.95

=

1.425

X

0.045

=

0.045

X

0.057

' •

0.199

. 8.487 grams, . 7.580

Fuel value of the food , , , , 2391 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 227

OAKMAN.

Thursday, March 3, 1904.

Breakfast. — Boiled hominy 175 grams, milk 126 grams, sugar 25 grams, baked

potato 150 grams, butter 10 grams, one cup cofEee 350 grams. Dinner. — Hamburg steak with much bread, fat, and onions 150 grams, boiled

potato 250 grams, bread 75 grams, butter 10 grams, one cup coffee

350 grams. Supper. — Tapioca-peach pudding 250 grams, bread 75 grams, jam 75 grams,

butter 20 grams, one cup tea 350 grams.

Food. Grams.

Boiled hominy 175

Milk 125

Sugar 25

Baked potato 150

Butter . . 10 + 10 + 20 = 40 CofEee (breakfast) . . .350

Hamburg steak 150

Boiled potato 260

Bread 75 + 75 = 150

Coffee (dinner) 350

Tapioca-peach pudding . . . 250

Jam 75

Tea 350

Total nitrogen in food .

Total nitroaen in urine

Per cent Nitrogen.

0.19

0.40

0.00

0,28

0.16

0.075

2.12

0.27

1.48

0.093

0.22

0.034

0.057

Total Nitrogen.

0.330 grams.

0.500

0.000

0.420

0.064

0.262

3.180

0.675

2.220

0.325

0.550

0.025

0.199 . 8.750 grams. . 6.850

Fuel value of the food

2375 calories.

228 PHYSIOLOGICAL ECONOMY IN NUTRITION

OAKMAN.

Friday, March ^ 190^.

Breakfast. — Fried hominy 150 grams, syrup 50 grams, baked potato 150 grams,

one cup coffee 360 grams, butter 10 grams. Dinner. — Codfish-balls (1 part fish, 4 parts potatoes, fried in pork fat) 150

grams, stewed tomato 200 grams, stewed potato 150 grams, bread 76

grams, one cup coffee 350 grams, apple pie 130 grams. Supper. — French fried potato 200 grams, fried sausage 60 grams, butter 10

grams, bread 50 grams, stewed prunes 125 grams, sponge cake 35 grams,

one cup tea 350 grams.

Food. OraniB. Per cent Nitrogen. Total Nitrogen.

Fried hominy 150 X 0.32 = 0.480 grams.

Syrup 50 X 0.00 = 0.000

Baked potato 150 X 0.37 = 0.555

Coffee (breakfast) 360 X 0.099 = 0.346

Butter .... 10 + 10 = 20 X 0.16 = 0.032

Fish-balls 150 X 1.73 = 2.595

Stewed tomato 200 X 0.19 = 0.380

Bread .... 75 -|- 50 = 126 X 1.64 = 1.925

Coffee (dinner) 350 X 0.069 = 0.241

Apple pie 130 X 0.38 = 0.494

French fried potato 200 X 0.49 = 0.980

Sausage 50 X 2.76 = 1.375

Prunes 125 X 0.17 = 0.212

Sponge cake 36 X 0.83 = 0.290

Tea 350 X 0.072 - 0.262

Stewed potato 150 X 0.18 = 0.270

Total nitrogen in food 10.427 grams.

Total nitrogen in urine 7.960

Fuel value of the food .... 2374 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 229

OAKMAN.

Saturday, March 5, 1904.

Breakfast. — Boiled Indian-meal 200 grams, milk 125 grama, sugar 25 grams,

one cup coffee 350 grams, fried sweet potato 150 grams, butter 10 grams. Dinner. — Tomato soup, thick with potatoes and onions boiled together 325

grams, bread 100 grams, scrambled eggs 50 grams, mashed potato 150

grams, one cup coffee 350. Supper. — Bread pudding with raisins 250 grams, stewed peaches 150 grams,

bacon 20 grams, French fried potato 150 grams, bread 50 grams, butter

10 grams, one cup tea 350 grams.

Food. Grams.

Boiled Indian-meal 200

Milk 125

Sugar 25

Coffee (breakfast) 350

Fried sweet potato 150

Butter . . . 10 + 10 = 20

Tomato soup 325

Bread 100 + 50 150

Scrambled eggs 50

Mashed potato 150

Coffee (dinner) 350

Bread pudding . . . . 250

Stewed peaches 150

Bacon 20

French fried potato 150

Tea 350

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.20

=

0.400 gram.

X

0.52

=

0.650

X

0.00

=

0.000

X

0.10

=

0.350

X

0.22

=

0.330

X

0.16

=

0.032

X

0.10

=

0.326

X

1.57

=

2.355

X

2.22

=

1.110

X

0.25

=

0.375

X

0.076

=

0.262

X

0.80

=

2.000

X

0.24

=

0.360

X

4.00

=

0.800

X

0.56

=

0.840

X

0.084

0.294

10.483 grams. 6.100

2302 calories.

230 PHYSIOLOGICAL ECONOMY IN NUTRITION

OAKMAN.

Sunday, March 6, 190^.

Breakfast. — Fried Indian-meal 150 grams, sjrup 50 grams, sliced banana 100

grams, baked potato 150 grams, one cup coffee 350 grams, butter 10

grams. Dinner. — Corned beef 50 grams, boiled cabbage 200 grams, mashed potato

250 grams, bread 75 grams, one cup coffee 360 grams, fried rice 100

grams, jam 76 grams. Supper. — Sponge cake 150 grams, apple sauce 150 grams, crackers 32 grams,

butter 10 grams, one cup tea 360 grams, sardine 14 grams.

Pood. Grama.

Fried Indian-meal 150

Syrup 50

Banana 100

Baked potato ... . . 150

Coffee (breakfast) . . . 350

Butter .... 10 + 10 = 20

Corned beef 50

Cabbage 200

Maslied potato 250

Bread 75

Coffee (dinner) 350

Fried rice 100

Jam . . 75

Sponge cake 160

Apple sauce 150

Crackers 32

Tea 350

Sardine . . .... 14

Total nitrogen in food Total nitrogen in urine

Per cent Nitrogen,

Total Nitrogen.

X

0.38

=

0.670 gram.

X

0.00

=

0.000

X

0.19

=

0.190

X

0.37

=

0.665

X

0.072

=

0.252

X

0,16

=

0.032

X

5.24

=

2,620

X

0.34

=

0.680

X

0.32

r=

0,800

X

167-

=

1.252

X

0.093

=

0.326

X

0.23

=

0.230

X

0.034

—

0.026

X

1,02

=z

1.530

X

0,044

-

0.066

X

1.50

=

0.480

X

0.054

—

0.189

X

3.36

â– 

0.469

10.265 grami 7.960

Fuel value of the food

. . 3173 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 231

NITROGEN BALANCE.— Oatman.

Nitrogen Taken in.

Nitrogen in

Output.

Urine. Weiglit of FaeceB * (dry).

Feb. 29

10.466 grams.

6.88 1

grams.

Mar. 1

7.825

7.42

2

8.487

7.68

17 grams

3

8.750

6.85

72

4

10.427

7.95

39

6

10.483

6.10

19

6

10.266

7.96

36

182 grams contain 6.81% N.

66.703

50.74

+

12.394 grams nitrogen.

66.703 grams nitrogen. 63.134 grams nitrogen

Nitrogen balance for seven days = +3.569 grams. Nitrogen balance per day = +0.509 gram.

Average Intake.

Calories per day 2509.

Nitrogen per day 9.50 grams.

* The figures given for weight of faeces during this balance period are tabu- lated for convenience as above, but naturally the last yield was not obtained until the 8th of March. The total of 182 grams, however, is the exact amount of air-dry fasces collected between the two charcoal layers, marking off accurately the balance period.

232 PHYSIOLOGICAL ECONOMY IN NUTKITION

NITROGEN BALANCE. — Henderson.

Nitrogen Taken in.

Output Nitrogen in Urine.

Weiglit of Faeces (dry).

Feb. 29

10.261 gramB.

8.36 i

grams.

Mar. 1

7.384

6.80

2

8.487

8.28

85 gramB.

3

8.555

7.37

4

10.427

8.22

5

10.483

8.09

6

10.265

8.20

28

113 grams contain 6.21 fo N.

65.862

56.32

+

7.017 grams nitrogen.

65.862 grams nitrogen. 62.337 grams nitrogen.

Nitrogen balance for seven days = -f3.525 grams. Nitrogen balance per day = -1-0.603 grams.

PHYSIOLOGICAL ECONOMY IN NUTEITION 233

NITROGEN BALANCE. — Moms.

Nitrogen Taken in.

Outpi Nitrogen in Urine.

It. Weight of Faeces (diy).

Feb. 29

10:466 grams.

6.40 grams.

Mar. 1

7.720

6.64

45 grams.

2

8.319

6.40

43

3

8.750

6.65

41

4

10.427

4.99

45

6

10.483

6.38

38

6

10.265

7.01

13

.-

225 grams contain

7.18% N.

66.430

42.37 +

16.155 grams nitrdgen.

66.430 grams nitrogen. 68.525 grams nitrogen.

Nitrogen balance for seven days = +7.905 grams. Nitrogen balance per day = +1.129 grams.

234 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN

BALANCE.-

â–  Coffman.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of Faeces (dry).

Feb. 29

10.466 grams.

8.63 grama.

...

Mar. 1

7.825

7.48

2

8.487

8.62

3

8.750

7.18

d

10.427

7.93

66 gramn

5

10.483

7.67

83

6

10.265

7.9S

20

r

168 gramR contain 6.14% N.

66.708

55.46 +

10.315 grams nitrogen.

66.703 grams nitrogen. 65.775 grams nitrogen.

Nitrogen balance for seven days = +0.928 gram. Nitrogen balance per day = -(-0.132 gram.

ZOOMAN COHN

Pkofnrtraph>i takni a( the close of the e-rperiment.

PHYSIOLOGICAL ECONOMY IN NUTEITION 235

NITROGEN BALANCE. — 5te/<z.

Nitrogen Taken in.

Output Nitrogen in Urine.

Weight of Faces (dry).

Feb. 29

9.989 grams.

7.90

grams.

23 grams.

Mar. 1

8.090

5.98

22

2

8.487

6.58

21

3

9.300

8.10

46

4

11.107

4.66

18

6

10.024

8.69

36

6

10.392

8.20

31

10

206 grams contain

6.66% N.

67.389

50.11

+

13.719 grams nitrogen.

67.389 grams nitrogen. 63.829 grams nitrogen.

Nitrogen balance for seven days = +8.560 grams. Nitrogen balance per day = +0.508 gram.

236 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN B ALAJSCE. — Loewenihal.

Nitrogen Taken in.

Kitrogen

Output, in Urine. Weight of FsBces (dry).

Feb. 29

10.466 grams.

7.38 grams.

16.5 grams.

Mar. 1

7.825

7.05

38.0

2

8.487

7.07

21.0

3

8.750

7.83

. . .

4

10.427

7.85

15.0

6

10.654

4.29

22.0

6

10.886

8.07

56.0 168.6 grams contain

7.11% N.

67.495

49.04

+

11.980 grams nitrogen.

67.495 grams nitrogen.

61.020 grams nitrogen.

Nitrogen balance for seven days

=

+6.475 grams.

Nitrogen balance per day

-

+0.925 gram.

PHYSIOLOGICAL ECONOMY IN NUTRITION 237

NITROGEN BALANCE.— CoAn.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight o{ Faeces (dry).

Feb. 29

10.442 grams.

9.74 grams. . . .

Mar. 1

7.825

6.86 . .

2

8.487

7.29 43 grams.

4

10.215

5.59 24

5

10.483

9.55 57

6

8:164

6.77 25

149 grams contain 6.63% N. = 9.878 gr. - 1.401* =

55.616

45.80 + 8.477 grams nitrogen.

65.616 grams nitrogen. 54.277 grams nitrogen.

Nitrogen balance for six days = +1-339 grams. Nitrogen balance per day =: +0.223 gram.

* This balance is complicated by the loss of the urine on March 3. Conse- quently one-seventh of the total nitrogen of the faeces of the period, namely 1.401 grams, was deducted from the total faecal nitrogen.

238 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — Zooman.

Nitrogen Taken in.

Ni rogeu in

Uiine.

:put.

Weight of FsBoes (dry).

Feb. 29

10.466 grams

7.02 grams.

18 grams.

Mar. 1

7.604

6.66

25

2

8.487

7.26

52

3

8.750

7.56

40

4

10.427

7.51

14

5

10.483

7.08

30

6

10.265

6.81

10

189 grams contairi 6.54% N.

66.482

49.90

+

12.36 grams nitrogen.

66.482 grams nitrogen. 62.26 grams nitrogen.

Nitrogen balance for seven days = -)-4.222 grams. Nitrogen balance per day = +0.603 gram.

PHYSIOLOGICAL ECONOMY IN NUTRITION 239

NITROGEN BALANCE. — 5/tney.

Nitrogen Taken in.

Nitrogen

Output, in Urine. Weight of Faeea (dry).

Feb.

29

10.466 grams.

9.50 grams.

15 grams.

Mar.

1

7.825

8.09

35

2

8.487

7.97

25

3

8.734

7.78

45

4

10.427

7.49

28

6

10.475

7.54

21

6

10.265

8.23

32

201 grams contain 6.70% N.

66.679

56.60

+

13.467 grams nitrogen,

66.679 grams nitrogen.

70.067 grams nitrogen.

Nitrogen balance for seven

days

=:

-3.388 grants.

Nitrogen balance per day

=

—0.484 gram.

240 PHrSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — Brojte.

Nitrogen Output.

Taken in. Nitrogen in Urine. Weight in Fseces (dry).

Feb. 29

10.179 grams.

5.74 1

;rams.

Mar. 1

7.468

9.26

2

8.487

6.97

13 grama.

3

8.750

6.18

4

4

10.427

7.68

46

6

10.483

5.56

29

6

10.265

7.69

42

134 grams contain 6.24% N.

66.059

49.08

+

8.361 grams nitrogen,

66.059 grams nitrogen. 57.441 grams nitrogen.

Nitrogen balance for seven days Nitrogen balance per day

= +8.618 grama. = +1.231 grams.

"I â– 

-^

^■'"■"*«.,._.

f

HJ^

^^^^H^'

mmm ;'

' "W^JtK^K^^^^

m

1

'"><

' If

f _

^'''''^- _^ ,^i^" .>â– --.

s. ""

^fcT-k

\.^ \

ZOOMAN COHN

Photographs taken at the close of the experiment.

PHYSIOLOGICAL ECONOMY IN NUTRITION 241

NITROGEN BALANCE. — Frite.

Nitrogen Taken in.

Output. Nitrogen in Urine, Weight of Faeces (dry).

Feb. 29

10.466 grams.

6.22 grams.

. .

Mar. 1

7.825

7.44

2

8.487

4.00

71

3

8.750

7.05

28

6

10.483

8.71

49

6

10.265

4.78

44 192 grams contain

6.61% N. =12.691 gr. - 1.813 •

56.276

38.20

+ 10.878 grm. N.

56.276 grams nitrogen.

49.078 grams nitrogen.

Nitrogen balance for six days

- +7.198 grams.

Nitrogen balance

per day

— +1.199 grams.

* This balance is somewhat complicated by the fact that on March 4 the urine was lost, so that this day had to be thrown out. Correction on the fseces, however, was made by deducting one-seventh of the total faecal nitrogen, on the assumption that the nitrogen-content was essentially the same for each day of the seven-day period.

16

242 PHYSIOLOGICAL ECONOMY IN NUTRITION

Third Nitrogen Balance.

The last of March, a third nitrogen balance was tried on a slightly lowered nitrogen intake and with a slight increase in the fuel value of the daily food. In this period of five days, March 28 to April 1, the nitrogen taken in per day aver- aged 8.62 grams, or nearly one gram per day less than in the preceding period. The fuel value of the food averaged 2840 calories per day, or about 300 calories more than in the preceding period.

The daily diet, with its content of nitrogen, etc., is detailed for each day under Oakman, Any deviation from this diet in the cases of the other men is indicated on the accompanying balance-sheets.

The results obtained in this balance period indicate that the lowest level had been practically reached, at least under the conditions of body-weight, food, and work prevailing. Cohn, Fritz, and Broyles showed a distinct positive balance. Steltz and Loewenthal were practicallj' in equilibrium, the deviation being within the limits of error. The remaining six men showed a minus balance, although in no case was it very marked.

It is interesting to note in this connection that the average daily output of nitrogen through the urine for this five days' period (Oakman's case) amounted to 7.04 grams, being 0.2 gram less per day than in the preceding period. Tliis figure for nitrogen in the urine means the metabolism daily of 44 grams of proteid.

Undoubtedly, the rate of proteid metabolism for these men could have been lowered considerably beyond the present level by increasing largely the intake of carbohydrates and fats, but it has been the intent throughout all of these experi- ments to learn the minimal proteid requirement under condi- tions precluding the use of any excess of non-nitrogenous foods ; also, to study the effect of a general physiological economy in nutrition, with a view to ascertaining the real necessities of the body for both proteid and non-proteid foods

PHYSIOLOGICAL ECONOMY IN NUTRITION 243

with maintenance of bodily strength and vigor. Hence, we may again emphasize the fact that the low proteid metabolism maintained by all these men throughout the period of the experiment, with establishment of nitrogenous equihbrium on a consumption of proteid or albuminous food averaging one- half the amount ordinarily specified as the daily requirement of the healthy man, has been accomplished with even less total food — fats and carbohydrates — than the ordinary standards call for, i. e., considerably less than 3000 calories per day in fuel value.

OAKMAN. Monday, March 28, 1904..

Breakfast. — Fried rice 150 grams, syrup 75 grams, baked potato 250 grams,

butter 20 grams, one cup coffee 850 grams. Dinner. — Tliick pea soup 200 grams, boiled onions 100 grams, boiled sweet

potato 250 grams, bread 50 grams, mashed potato 200 grams, butter 20

grams, one cup coffee 350 grams. Supper. — Sliced banana 150 grams, biscuit 125 grams, fried bacon 20 grams,

French fried potato 200 grams, butter 25 grams, one cup tea 350 grams.

Food. Grama. Per cent Nitrogen. Total Nitrogen.

Fried rice 150 X 0.40 = 0.600 grama.

Syrup 75 X 0.061 = 0.038

Baked potato 250 X 0.33 = 0.825

Butter 25 + 20 + 20 = 65 X 0.15 = 0.097

Coffee (breakfast) 350 X 0.10 = 0.350

Pea soup 200 X 0.50 = 1.000

Boiled onion 100 X 0.30 = 0.300

Sweet potato 250 X 0.12 = 0.300

Bread 60 X 1.57 = 0.785

Mashed potato 200 X 0.30 — 0.600

Coffee (dinner) 350 X 0.075 = 0.262

Banana 150 X 0.27 = 0.405

Biscuit 125 X 1.21 = 1.513

Bacon 20 X 3.85 = 0.770

Fried potato 200 X 0.46 = 0.920

Tea 350 X 0.075 = 0.262

Total nitrogen in food 9.027 grams.

Total nitrogen in urine 6.640

Fuel value of the food .... 2935 calories.

244 PHYSIOLOGICAL ECONOMY IN NUTRITION

OAKMAN.

Tuesday, March 29, 190^.

Breakfast. — Boiled hominy 175 grams, milk 75 grams, sugar 25 grams, baked

potato 250 grams, butter 20 grams, oue cup coffee 350 grams. Dinner. — Hamburg steak with much bread, fat, and onions 126 grams, boiled

potato 300 grams, butter 10 grams, one cup coffee 350 grams, bread 35

grams, boiled carrots 125 grams. Supper. — Tapioca-peach pudding 300 grams, bread 35 grams, Saratoga chips

75 grams, butter 20 grams, jam 75 grams, one cup tea 350 grams.

Food. Grams.

Boiled hominy 175

Milk . 75

Sugar 25

Baked potato . . .... 250

Butter . . 20 + 10 + 20 = 50

Coffee (breakfast) 350

Hamburg steak, etc 125

Boiled potato 300

Coffee (dinner) 350

Carrots . . . . . 125

Tapioca-peach pudding . . . 300

Bread . . . 35 -f- 35 = 70

Saratoga chips 75

Jam . . 75

Tea ... 350

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.23

=

0.403 grami

X

0.55

=

0.413

X

0.00

=

0.000

X

0.36

=

0.900

X

0.15

=

0.075

X

0.057

=

0.200

X

2.50

=

3.130

X

0.26

=

0.780

X

0.061

=

0.179

X

0.13

=

0.163

X

0.28

=

0.840

X

1.51

=

1.057

X

0.79

=

0.593

X

0.039

=z

0.029

X

0.06

. .

0.210

8.972 grams 8.340

2840 calories.

PHYSIOLOGICAL ECONOMY IN NUTKITION 245

OAKMAN.

Wednesday, March 30, 190J^.

Breakfast. — Fried hominy 150 grams, syrup 75 grams, butter 10 grams, sliced banana 250 grams, one cup co£fee 350 grams.

Dinner. — Codfish-balls ( 1 part fish, 6 parts potatoes, fried in pork fat) 126 grams, mashed potato 250 grams, stewed tomato 200 grams, bread 35 grams, apple sauce 200 grams, one cup coffee 350 grams.

Supper. — Chopped fresh cabbage with salt, pepper, and vinegar 75 grams, bread 50 grams, butter 20 grams, fried sweet potato 250 grams, cranberry sauce 200 grams, sponge cake 50 grams, one cup tea 350 grams.

Food. Grama. Per cent Nitrogen. Total Nitrogen.

Fried liominy 150 X 0.35 = 0.525 grams.

Syrup 75 X 0.051 = 0.038

Butter .... 10 + 20 = 30 X 0.15 = 0.045

Banana 250 X 0.25 = 0.625

Coffee (breakfast) ... 350 X 0.0U6 = 0.231

Codfisli-balls, etc 125 X 3.25 = 4.063

Mashed potato 250 X 0.26 = 0.650

Tomato 200 X 0.18 = 0360

Bread . ... 35 + 50 = 85 X 1.50 = 1.280

Applesauce 200 X 0.053 = 0.106

Coffee (dinner) 350 X 0.051 = 0.179

Cabbage 75 X 0.22 = 0.165

Fried sweet potato 250 X 0.15 = 0.375

Cranberry sauce 200 X 0.066 = 0.132

Spongecake 50 X 0.87 = 0.435

Tea 350 X 0.042 = 0.147

Total nitrogen in food 9.356 grams.

Total nitrogen in urine . 6.300

Fuel value of the food .... 2657 calories.

246 PHYSIOLOGICAL ECONOMY IN NUTRITION

OAKMAN.

Thursday, March 31, 1904-

Breakfast. — Fried Indian meal 100 grams, syrup 76 grams, baked potato 260

grams, one cup coffee 360 grams, butter 20 grams. Dinner. — Tomato soup, thick, witli potatoes and onions boiled together SCO

grams, mashed potato 200 grams, scrambled egg 60 grams, bread 60

grams, butter 10 grams, one cup coffee 360 grams. Supper. — Bread pudding 160 grams, sliced banana 200 grams, fried bacon 20

grama, boiled potato 200 grams, butter 10 grams, one cup tea 360 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Fried Indian meal 100 X 0.44 = 0.440 grams.

Syrup 75 X 0.061 = 0.038

Baked potato 250 X 0.32 = 0.800

Coffee (breakfast) 350 X 0.06S = 0.231

Butter . . 10 + 20 + 10 = 40 X 0.16 = 0.060

Tomato soup 300 X 0.48 = 1.440

Mashed potato 200 X 0.26 = 0.520

Scrambled egg 50 X 2.16 = 1.076

Bread 60 X 1.48 = 0.740

Coffee (dinner) 350 X 0.067 = 0.200

Bread pudding 160 X 0.92 = 1.380

Banana 200 X 0.24 = 0.480

Bacon 20 X 1-95 = 0.390

Boiled potato 200 X 0.26 - 0.500

Tea 360 X 0.036 = 0.126

Total nitrogen in food 8.420 grams.

Total nitrogen in urine 7.100

Fuel value of the food .... 2466 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 247

OAKMAN.

Friday, April 1, 1904.

Breakfast. — Fried hominy 150 grams, syrup 75 grams, baked potato 200 grams,

butter 20 grams, one cap coffee 350 grams. Dinner. — Baked spaghetti 250 grams, mashed potato 250 grams, boiled turnip

160 grams, bread 86 grams, butter 10 grams, apple sauce 200 grams, one

cup coffee 350 grams. Supper. — Apple-tapioca pudding 300 grams, fried sweet potato 200 grams,

butter 20 grams, jam 100 grams, fried bacon 25 grams, bread 35 grams,

one cup tea 360 grams.

Food. Grams.

Fried liominy 150

Syrup . . .... 75

Baked potato 200

Butter .. 20 + 10 + 20 = 50

Coffee (breakfast) 350

Spaghetti 260

Mashed potato . ... 250

Boiled turnip . 150

Bread ... . 3-5 + 35 = 70

Apple sauce 200

Coffee (dinner) 350

Apple-tapioca pudding .... 300

Fried sweet potato 200

Jam 100

Bacon . 25

Tea 350

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.24

=

0.360 grams.

X

0.051

—

0.038

X

0.33

=

0.660

X

0.16

=

0.075

X

0.06

=

0.210

X

0.64

=

1.600

X

0.28

=

0.700

X

0.61

—

0.915

X

1.56

:=

1.092

X

0.053

=

0.106

X

0.072

=

0.252

X

0.043

=

0.129

X

0.15

=

0.300

X

0.039

=r

0.039

X

2.96

=

0.740

X

0.036

. .

0.126

, 7.342 grams. , 6.830

3248 calories.

248 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — Oatmon.

Nitrogen Output.

Taken in. Nitrogen in Urine. Weiglit of Faeces (dry).

Mar. 28 9.027 grams 6.64 grams

29 8.972 8.34 39 grams.

30 9.356 6.30 38

31 8.420 7.10 31 Apr. 1 7.342 6.83 29

137 grams contain 6.84% N. 43.117 35.21 + 9.37 grams nitrogen.

43.117 grams nitrogen. 44.580 grams nitrogen.

Nitrogen balance for five days = —1.463 grams. Nitrogen balance per day = —0.292 gram.

Average Intake.

Calories per day 2840.

Nitrogen per day . 8.62 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 249 NITKOGEN BALANCE. — Broyles.

Nitrogen Taken in.

Nitrogen in

Output. Urine. Weight ol Faeces (dry).

Mar. 28

9.027 grams. 6.79 j

grams.

27.0 grams.

29

8.972

7.06

45.5

30

9.356

7.27

41.0

31

8.640

6.21

25.0

Apr. 1

7.342

5.86

20.0

158.5 grams contain 5.92% N.

43.337

33.19

+

9.383 grams nitrogen.

43.337 grams nitrogen. 42.573 grams nitrogen.

Nitrogen balance for five days = +0.764 gram. Nitrogen balance per day = +0.153 gram.

NITROGEN BALANCE. — i^Wte.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of Faeces (dry).

Mar. 29

7.229 gram

s. 5.09 grams.

30

9.235

7.10

25 grams.

31

8.640

5.18

43

Apr. 1

7.4.39

5.74

34

102 grams contain 6.42% N.

32.543

23.11

+

6.548 grams nitrogen.

32.543 grams nitrogen. 29.658 grams nitrogen.

Nitrogen balance for four days = +2.885 grains. Nitrogen balance per day = +0.721 gram.

250 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — iCoeioeniAo/.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weiglit of TaBoes (dry).

Mar. 28

9.027 grams.

6.27

grams.

13.S grams.

29

8.760

7.54

52.0

30

9.341

7.07

41.0

31

8.112

5.24

21.0

Apr. 1

7.342

6.43

17.0 144.5 grams contain 7.00% N.

42.582

32.55

+

10.115 grams nitrogen.

42.682 grams nitrogen. 42.665 grams nitrogen.

Nitrogen balance for five days = —0.083 gram. Nitrogen balance per day = —0.016 gram.

Mar. 28

29

30

31

Apr. 1

NITROGEN BALANCE.— CoAn.

Nitrogen Output.

Ta]£en in. Nitrogen in Urine. Weight of Faeces (dry).

8.825 grams.

8.151

9.211

8.030

7.246

6.61 grams.

6.48

6.36

7.47

4.35

27 grams.

25

23

114 grams contain

6.84% N. 7.797 grams nitrogen.

41.463 31.27 + 7.797 grams n

41.463 grams nitrogen. 89.067 grams nitrogen,

Nitrogen balance for five days = +2.396 grams. Nitrogen balance per day = +0.479 gram.

PHYSIOLOGICAL ECONOMY IN NUTEITION 251

NITROGEN BALANCE.— Cowman.

Nitrogen Output.

lakeD in. Nitrogen in Urine. Weight of Faeces (dry).

Mar. 28 9.027 grams. 8.38 grama.

29 8.972 8.06 42 grams.

30 9.356 6.88 24

31 8.640 7.78 29 Apr. 1 7.342 7.22 • 32

127 grams contain 6.54% N. 43.337 38.32 + 8.306 grams nitrogen.

43.337 grams nitrogen. 46.626 grams nitrogen.

Nitrogen balance tor five days = —3.289 grams. Nitrogen balance per day = —0.657 gram.

NITEOGEN BALANCE. — SZmey.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of Fseces (dry).

Mar.

28

8.527 grams.

7.09

grams.

28.0 grams.

29

8.630

7.37

31.5

30

9.366

8.10

33.0

31

8.420

7.47

26.0

Apr.

1

7.342

6.78

50.0

168.5 grams contain 6.42% N.

42.275

36.81

+

10.82 grams nitrogen.

42.275 grams nitrogen. 47.63 grams nitrogen.

Nitrogen balance for five days = —5.355 grams. Nitrogen balance per day = —1.071 grams.

252 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALASCE. — Steltz.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of Faces (dry).

Mar. 28

8.026 grams.

3.60 i

grams.

32.0 grams.

29

8.252

6.79

29.0

30

9.255

7.20

44.0

31

8.720

7.11

22.0

Apr. 1

7.357

7.82

30.5 157.5 grams contain

5.97% N.

41.610

32.52

+

9.403 grams nitrogen

41.610 grams nitrogen. 41.923 grams nitrogen.

Nitrogen balance for five days = —0.313 gram. Nitrogen balance per day • = —0.062 gram.

NITROGEN BALANCE. — Zooman.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weiglit of Faeces (dry).

Mar.

28

9.027 grams.

7.47 i

grams.

33.0 grams.

29

8.379

7.80

45.0

30

9.356

6.40

30.0

31

8.420

8.04

28.0

Apr.

1

7.269

8.44

11.5

147.5 grams contain 6.39% N.

42.451

37.15

+

9.425 grams nitrogen.

42.451 grams nitrogen. 46.575 grams nitrogen.

Nitrogen balance for five days = —4,124 grams. Nitrogen balance per day — —0.824 gram.

PHYSIOLOGICAL ECONOMY IN NUTRITION 253

NITROGEN BALANCE. — Henderson.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of Fseces (dry).

Mar.

28

9.027 j

jraras. 8.40

grams

29

8.972

9.04

30

9.356

5.95

83 grams.

31

8.640

5.42

36

Apr.

1

7.342

6.60

58 177 grams contain

6.48% N.

43.337

35.41

+

11.469 grams nitrogen,

43.337

grams nitrogen.

46.879 grams nitrogen.

Nitrogen

balance for five days :

=

-3.542 grams.

Nitrogen

1 balance j

)er day =

=

-0.708 gram.

NITROGEN BALANCE. — Jf orris.

Nitrogen Output.

Taken in. Nitrogen in Urine. Weight of Faeces (dry).

Mar. 28 8.877 grams. 6.68 grams. 12 grams.

29 8.774 5.69 48

30 8.941 6.06 34

31 8.420 6.96 34 Apr. 1 7.286 7.10 3S

161 grams contain 7.08% N. 42.298 32.49 + 11.399 grams nitrogen.

42.298 grama nitrogen. 43.889 grams nitrogen.

Nitrogen balance for five days = —1.591 grams. Nitrogen balance per day = —0.317 gram.

254 PHYSIOLOGICAL ECONOMY IN NUTRITION

Summary Regarding Nitrogen Requirement.

These results obtained with this body of United States soldiers, living on a prescribed diet and exposed to the stress and strain of military discipline with its attendant duties, to- gether with the gymnastic work and training required each day, confirm in every detail the conclusions arrived at with the preceding group of professional workers. Once accus- tomed to a more sparing proteid diet, less rich in nitrogen, each one of these subjects had no difficulty in maintaining body-weight on the simpler and lighter food provided. No great difficulty was experienced in establishing a condition of nitrogenous equilibrium with this lowered intake of proteid food, neither was it necessary to increase the amounts of non- nitrogenous foods (fats and carbohydrates) to accomplish this end. The bodies of these men were quite able to adjust themselves to a lowered proteid metabolism, and physiolog- ically speaking, one might well conjecture whether we have not in this condition a nearer approach to the normal and ideal state of the body than when the latter is struggling daily with 118 grams of proteid food, reinforced by fats and carbohydrates correspondingly increased in amount. How- ever this may be, the members of the soldier detail were able to live for five consecutive months with a proteid metabolism corresponding to 7 to 8 grams of nitrogen per day, with main- tenance of body-weight and without discomfort or loss of bodily vigor.

It was easy in most instances to prove the establishment of nitrogen equilibrium with a daily intake of 8.5 to 9.5 grams of nitrogen, and with a total fuel value of the daily food equal to 2500 to 2800 calories. In other words, a metabolism of less than 50 grams of proteid per day was quite sufficient for the needs of the body, and a fuel value of 2500 to 2600 calories was ample to meet the requirements of the men under the then existing conditions of bodily and mental activity. Are we not justified, therefore, in again asking the question, why should we hold and teach the doctrine that the healthy adult

PHYSIOLOGICAL ECONOMY IN NUTRITION 255

needs to metabolize 105 grams of proteid food daily ? As Voit has well said, the smallest amount of food that will serve to maintain physiological equilibrium and keep up health and strength is the ideal diet. The eleven subjects of this Hospital detachment, who remained throughout the experiment, were apparently able to maintain physiological equilibrium and pre- serve their health and strength under the conditions of diet as described, thereby demonstrating the possibilities of a physi- ological economy corresponding to a saving of full fifty per' cent or more in proteid food ; a saving of possibly great physi- ological import, to say nothing of the possible economic and sociological importance of the saving. Further, we may add that the minimal proteid requirement as evidenced by the re- sults of these experiments is more than fifty per cent lower than the figures quoted by most physiologists as necessary for the maintenance of life and strength; and we are certainly justified in the additional statement that if the figures ob- tained in these experiments truly represent the minimal pro- teid requirement of the men under observation, then this minimal requirement is quite sufficient to meet the physi- ological needs of the body for an indefinite period.

Physical Condition of the Mkn.

Recalling the fact that this condition of lowered proteid metabolism was maintained for a period of five months, we may next consider the effect of this changed nutritive con- dition upon the health and strength of the men, The question of body-weight we have already considered. More pertinent is the question, to how great an extent was the strength and bodily vigor of the men modified by the diminished amount of proteid food ? The answer to this question is found in the subjoined report from Dr. WUliam G. Anderson, Director of the Yale University Gymnasium.

256 PHYSIOLOGICAL ECONOMY IN NUTRITION

Yale Univeksity Gymnasium, New Haven, Conn., April 6, 1904.

To Professor Russell H. Chittenden, Director of the Sheffield Scientific School, Yale University, New Haven, Conn.

Dear Sir, — I hand you herewith a report of the physical training of the squad of soldiers sent by you to the Yale Gymnasium.

These men have taken one hour's exercise daily for six months, Sundays excepted, — October 1, 1903, to April 1, 1904.

Before beginning the bodily development of the men we measured each one and took what are known as the American Collegiate Strength Tests. These measurements and tests have been taken twice each month. For details as to measurements and methods of testing the strength of the body, see the " Notes" attached to this report.

The members of the squad were called to the floor each morning as soon after nine-thirty as they could don the required suit. For twenty minutes they were put through a series of setting up exer- cises and body-building movements ; then followed exercises on the apparatus, such as bars, rings, ladders, etc. This was followed by a jump or game.

The exercises were progressive as to duration, force, extent, and number of movements. At the end of the six months the men were being put through gymnastics that were exacting and fatiguing. As the progression was carefully made, the men did not suffer frpm soreness to any marked degree. By way of comparison it may be said, the gymnastic training given the soldiers was much more severe than is given to the Freshmen of Yale in their required physical training. Perhaps the Varsity Crew are "put through" as rigid gymnastic training as any of the athletes in college, so we copied the exercises taken by oarsmen in order to ' ' try out " the soldiers. This work was easily taken by all the "Dieters," — no complaint, so far as I know, having been entered.

The improvement in accuracy and grace of movement has been noticeable, while there has been a gain in skill as well.

I do not consider these men, as a body, well put up. They did not rank favorably with applicants for policeman or fireman and

PHYSIOLOGICAL ECONOMY IN NUTRITION 257

were noticeably timid in exercises that called for courage. In the vault over a fence there was a very marked fear. This was the poorest and least satisfactory test of all we made. At the end of the six months the hesitancy to vault had entirely disappeared, the event being looked upon by the men as a " cinch."

The gain in self-reliance and courage has been as evident as the increase in the figures of the strength test. I consider this a valu- able acquisition as it stands for a good body condition. Among athletes, especially gymnasts, a weakened or tired body is made known by fear or uncertainty, Our students, as well as professional athletes, admit this.

I attribute the timidity of the soldiers in these seemingly simple tests to their general physical condition at the outset, and the in- crease in self-reliance to the better condition of their bodies at the end of the six months' training. The story told by the measure- ments is both interesting and significant, but of less importance than the ability to improve under training, which ability cannot be measured with a tape or weighed with scales.

In the majority of cases there was a loss in body-weight, but this we look for, as the larger number of soldiers were fairly well sup- plied with adipose tissue. Both Sliney and Oakman are exceptions, these men being " fine " at the outset. I mean thin and muscular with little fat. The latter, Oakman, is an old man judged from the physical activity standpoint, and lost noticeably during the tests and exercise. I refer to weight and girth measurements only. He made a very large gain in his strength tests and was among the leading men in all that called for courage and self-control. Sliney, nervous, irritable, and aggressive, balanced his losses with his gains in the tape and scale events, but made great improvement in the use of the dynamometers. Fritz and Cohn were quite fat and showed the expected loss in weight, but not in other respects.

For comparison I have quoted from Dr. J. W. Seaver's anthro- pometric charts and have selected the " Average Student Measure- ments" (2390 men) as well as the mean measurements of 500 athletes and gymnasts. A glance at either set of figures will give an idea of how the soldiers compare with men living on a regular diet and surrounded with the very best environment.

The strength tests stand for mental states more than the tape line and calipers, and are suggestive of improvement in body con-

17

258 PHYSIOLOGICAL ECONOMY IN NUTRITION

ditions for the reasons mentioned above. These records are far above those made by Academic Freshmen in Yale, but it must be added that the soldiers have taken more exercise than the collegians.

The hearts and lungs of the men are in excellent condition, while the soldiers as a body are in better shape physically, are stronger and healthier than in October. The skin of the men is clear and ruddy.

The figures for comparison in the Strength Test Table are from the records sent me by Dr. Geo. Meylan, the Director of the Columbia University Gymnasium. I understand that others than college men are represented in his data. In the figures given in my own tables I have omitted the small fractions in the main body of the tables, but have recorded them in the totals.

The greater portion of the training of the soldiers has been under the personal supervision of Wm. H. Callahan, M. D., the Medical Assistant at the Gymnasium, to whom I am indebted for help and suggestions. Mr. Wm. Chase, Mr. Anton Muller, Mr. John Stapleton, and Mr. H. E. Gladwin, Assistant Instructors in the Gymnasium, have led the drills and have looked after the actual muscular training of the men. I gladly acknowledge the co-opera- tion of these gentlemen in the physical development of the squad.

A brief summary of my conclusions : —

The men were not above the average standard, physically, when they began their work, this standard being set by applicants for firemen and policemen, not by college students. At the end of their training they were much above the same standard, while their strength tests were far greater than the averages made by college men. They showed less improvement in increase in size than University men do under like gymnastic treatment, but the gain in self-confidence and in body-fibre was very evident. The gain in accuracy and skill was marked. The men showed interest in their work throughout the six months. At the end of the period of training the soldiers were in excellent condition in spite of the fact that in some cases there was a slight loss of body- weight. This loss is not to be attributed necessarily to the diet, because most men who exercise lose slightly if there is an excess of adipose tissue.

Respectfully yours,

(Signed) W. G. Anderson.

LOEWENTHAL MORRIS

Photographs taken at the close of the experiment.

PHYSIOLOGICAL ECONOMY IN NUTRITION 259

Dr. Anderson furnishes the following " Notes " descriptive of the methods b}' which the strength tests were made :

" Strength of Back. The subject, standing upon the iron foot-rest with the dynamometer so arranged that when grasp- ing the handles with both hands his body will be inclined for- ward at an angle of 60 degrees, should take a full breath and, without bending the knees, give one hard Uft, mostly with the back.

" Strength of Legs. The subject while standing on the foot- rest with body and head erect, and chest thrown forward, should sink down, by bending the knees, until the handle grasped rests against the thighs, then taking a full breath, he should lift hard principally with the legs, using the hands to hold the handle in place.

" Strength of Chest. The subject with his elbows extended at the sides until the forearms are on the same horizontal plane and holding the dynamometer so that the dial will face outward and the indicator point upward, should take a full breath and push vigorously against the handles, allowing the back of the instrument to press on the chest.

" Strength of Upper Arms, Triceps. The subject, while hold- ing the position of rest upon the parallel bars, supporting his weight with arms straight, should let the body down until the chin is level with the bars, and then push it up again until the arms are fully extended. Note the number of times that he can lift himself in this manner.

"Strength of Upper Arms, Biceps. The subject should grasp a horizontal bar or pair of rings and hang with the feet clear from the floor while the arms are extended. Note the number of times that he can haul his body up until his chin touches the bar or ring.

"Strength of Forearms. The subject, while holding the dyna,- mometer so that the dial is turned inward, should squeeze the spring as hard as possible, first with the right hand then with the left. The strength of the muscles between the shoulders may be tested with the same instrument. The subject, while holding the dynamometer on a level with the chest, should

260 PHYSIOLOGICAL ECONOMY IN NUTRITION

grasp it with handles and pull both arms from the centre outward.

" The total strength is ascertained by multiplying the weight by the number of times it has been raised (push up and pull up), to this product we add the strength of hands, legs, back, and chest. The result is the total strength of the man. In some cases the product obtained by multiplying the weight by push up and pull up is divided by ten to reduce the size of the figures. We have not done so here.

" The run, vault, and ladder tests are not figured in. The lung capacity is also omitted from the final figures."

The following tables furnished by Dr. Anderson and Dr. Callahan give (1) the measurements of the eleven men who completed the experiment, taken on October 12, 1903, and April 2, 1904. For comparison are also given measurements of Yale College students, athletes, etc. (2) Strength or dyna- mometer tests, i. e., the first test taken in October and the final test taken in April, 1904, together with Columbia University strength tests for comparison. (3) A series of eleven tables giving for each man the individual strength tests, two or three each month, taken during the stay of the detachment in New Haven. Study of these individual results is quite interesting, since it shows very strikingly the gradual gain in strength of the men, and at the same time illustrates how temporary conditions, bodily or mental, may influence a record of this character, more noticeable in some individuals than in others. Mental stimulus, as is well known, counts for much in the manifestation of muscular power, but the neuro-muscular mechanism depends for its highest efficiency upon the nutritive condition of the tissues as much as does the muscle tissue alone. In the obtaining of a strength test, it is usually found that the best results are recorded when there is competition among the men ; i. e., under the in- fluence of an outside stimtdus.

PHYSIOLOGICAL ECONOMY IN NUTRITION 261

MEASUREMENTS. (OCTOEEB 12 — Afsii, 2.)

*

i 1

ii

^

si

o a

MS

Si

It

!|

a

ii

157

362

755

953

1035

890

316

510

291

362

500

351

Henderson i

153

369

731

942

1025

886

311

503

287

357

495

347

Oakman j

145

344

738

888

947

793

305

508

289

335

512

330

137

336

727

869

938

795

297

502

282

331

507

331

Morris

129

340

713

850

932

831

280

519

283

327

502

325

131

351

719

862

938

834

285

525

290

333

509

332

r7

120

350

713

868

920

804

290

479

286

312

478

313

Zooman <

122

360

712

859

914

803

307

486

293

315

484

314

129

352

738

860

923

815

309

518

311

354

520

350

Cofiman

127

349

716

857

931

818

314

527

316

359

529

354

116

330

713

815

850

779

291

487

283

319

483

318

Steltz

115

330

717

821

857

771

287

492

281

324

478

322

133

338

680

835

881

822

315

510

311

338

512

333

Loewenthal

130

341

684

840

890

819

306

504

302

342

505

337

oi- !

135

359

718

824

930

823

314

476

302

331

473

330

Sliney <

133

361

702

834

926

813

306

475

298

333

475

332

t;. : i

167

390

860

880

930

860

360

560

343

377

562

375

Fritz -j

161

361

795

892

997

855

358

555

340

372

559

373

/-I u !

142

363

810

871

912

832

326

536

310

374

528

375

Cohn <

138

354

771

878

914

818

324

529

308

371

520

371

-o 1 (

130

356

710

851

941

805

281

500

282

341

498

334

Broylea •)

133

370

720

864

966

798

283

506 515

284

344

501

338

Yale College t

139

350

730

861

910

295

350

509

350

Yale College t

147

357

747

886

940

...â– 

308

534

...

358

527

361

• Given here in pounds.

t Yale College students, 50% class of the mass of students (2,390 men). t Yale College students, 50% or mean of 500 athletes and gymnasts, picked men.

262 PHYSIOLOGICAL ECONOMY IN NUTRITION

STRENGTH OK DYNAMOMETER TESTS. First Trials October, 1903; Final Test April, 1904.

i

I'l o

1

I

1

1

i

ft

H

i.-f

1

•O

H

167

466

103

105

1.30

340

660

8

3

1.25

Dt

Et

2970

Oct.

Henderson <

163

655

135

105

186

600

865

9

9

1.08

E

E

46^8

Apr.

146

366

110

116

95

305

500

12

4

1.24

D

D

3445

Oakman

137

410

130

100

120

560

720

16

10

1.21

E

E

6065

129

320

90

75

75

270

350

9

4

1.30

D

D

2543

Morris <

131

360

100

85

106

450

710

14

12

1.09

E

E

4869

120

400

110

90

130

350

350

8

9

1.40

F

E

3070

Zooman

122

420

116

96

100

440

910

13

18

1,13

E

E

6457

Coffman â– !

129

290

106

103

100

320

530

7

6

1.20

F

F

2835

127

400

105

85

110

440

830

20

17

1.13

E

E

6269

Steltz ]

110

300

80

85

105

800

400

10

6

1.30

E

E

2838

116

380

100

90

135

410

490

19

10

1.06

E

E

4681

Loewenthal •

1.33

865

100

96

85

260

460

6

6

1.20

E

E

2463

130

425

130

116

115

670

700

16

12

1.08

E

E

5277

Sliney -j

135

380

126

130

100

400

600

8

6

1.16

E

E

3245

133

420

145

136

115

508

800

16

12

1.08

E

E

5307

Fritz ]

167

480

121

85

120

810

615

4

3

2.40

D

D

2504

161

495

140

110

115

720

1030

11

8

1.17

E

E

5178

Cohn ]

142

320

50

75

80

245

340

3

6

2.30

D

D

2210

138

400

90

90

97

370

680

9

11

1.14

E

B

4002

Broyles

130

486

105

95

90

.340

560

6

4

1.45

D

F

2560

134

515

106

110

135

66Q

876

15

13

1.16

E

E

6530

Columbia ( University * I

138

410

103

100

882

417

9

8

* Columbia University strength test records for comparison. The 50% or mean test. From Dr. Meylan.

t D = difficult; E = easy; F = failure.

PHYSIOLOGICAL ECONOMY IN NUTRITION 263

INDIVIDUAL STRENGTH TESTS.

MORRIS.

1

A

;3

1

1

1

S

i

n

^

-a

|3

D 1-1

n

p

â– s 1

Oct.

1, '03

129

9

4

00

75

75

270

350

D

320

1.30

1683

2543

Oct.

12, '03

130

7

2

95

75

75

250

430

D

310

1.40

1170

2095

Oct.

26, '03

132

8

5

85

70

80

250

400

D

320

1120

2667

Nov.

9, '03

133

12

7

108

84

85

340

457

F

380

1.45

2536

3620

Nov.

23, '03

132

12

3

95

70

90

315

450

F

325

1.18

2046

3066

Dec.

1, '03

134

10

6

95

85

75

350

455

F

350

1.14

2152

3212

Dec.

15, '03

130

7

4

100

100

85

400

490

F

340

1.12

1430

2605

Dec.

29, '03

129

10

6

100

85

90

260

475

E

330

1.11

2075

3085

Jan.

12, '04

131

10

6

95

69

90

260

445

E

346

1.15

2108

3067

Jan.

24, '04

132

10

5

80

80

85

340

510

E

850

1.18

1980

3075

Feb.

9, '04

130

7

6

80

70

85

280

E

345

1.14

1699

2214

Feb.

23, '04

134

5

6

100

100

90

310

450

E

360

1.09

1479

2529

Mar.

8, '04

131

10

10

90

85

95

375

560

E

320

1.14

2620

3815

Mar.

22, '04

132

10

9

98

82

100

370

500

E

360

1.15

2508

3658

April

2, '04

131

14

12

100

85

105

450

710

E

360

1.09

3419

4869

264 PHYSIOLOGICAL ECONOMY IN NUTKITION

COFFMAN.

1

1

0.

1

a

i

1

1^

1

a<

H

Oct.

1, '03

129

7

6

105

103

100

320

530

D

290

1.20

1677

2835

Oct.

12, '03

129

9

8

110

85

120

350

500

F

310

1.09

2193

3358

Oct.

26, '03

129

9

12

100

100

110

350

610

F

345

1.11

2719

4119

Nov.

9, '03

131

13

12

105

100

125

370

725

E

850

1.12

3287

4727

Nov.

23, '03

130

12

11

95

85

120

320

620

E

360

1.12

2990

4230

Dec.

1, '03

133

13

13

107

83

111

330

530

E

380

1.12

3471

4632

Dec.

15, '03

129

16

12

100

98

120

390

649

E

375

1.12

3483

4840

Dec.

29, '03

126

12

12

100

85

100

250

580

E

865

1.07

3042

4157

Jan.

12, '04

127

12

12

100

86

107

350

675

E

360

1.12

3060

4278

Jan.

26, '04

127

15

11

105

97

100

465

680

E

400

1.13

3312

4759

Feb.

9, '04

126

15

14

95

85

100

410

725

E

390

1.11

3675

5090

Feb.

23, -04

126

17

14

100

95

90

460

555

E

380

1.09

3921

5221

Mar.

8, '04

126

18

16

90

95

100

425

675

E

390

1.14

4284

5669

Mar.

22, '04

129

19

16

115

93

100

430

600

E

400

1.10

4515

5913

Apr.

2, '04

127

20

17

105

85

110

440

830

E

400

1.13

4699

6269

PHYSIOLOGICAL ECONOMY IN NUTRITION 265

OAKMAN.

1

&

A

0

1 1

j

a

^

^

rt

o

1

Oct. 1, '03

145

12

4

110

115

95

805

500

D

365

1.24

2320

3446

Oct. 12, '03

146

9

5

112

111

120

360

507

D

375

1.30

2044

3264

Oct. 26, '03

148

10

6

120

115

120

480

580

F

400

1.40

2368

3783

Nov. 9, '03

150

13

9

123

121

125

390

620

F

406

1.40

3150

4529

Nov. 23, '03

147

12

5

125

125

410

620

F

360

1.25

2499

3779

Dec. 1, '03

147

12

9

135

105

112

340

590

F

405

1.24

3092

4374

Dec. 15, '03

141

10

6

125

120

115

390

570

E

400

1.25

2264

3684

Dec. 29, '03

139

13

9

105

100

110

350

540

E

380

L29

3058

4263

Jan. 12, '04

143

9

6

106

104

112

345

545

E

370

1.27

2152

3365

Jan. 26, '04

142

12

6

120

102

105

350

610

E

410

1.29

2556

3843

Feb. 9, '04

138

13

8

110

105

100

426

700

E

435

1.26

2913

4363

Feb. 23, '04

143

12

7

120

110

100

380

800

E

430

1.28

2716

4226

Mar. 8, '04

137

12

8

105

110

120

400

700

E

440

1.26

2755

4190

Mar. 22, '04

143

12

5

115

90

105

400

575

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440

1.25

2439

3724

Apr. 2, '04

137

15

10

130

|100

120

560

720

E

410

1.21

3425

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266 PHYSIOLOGICAL ECONOMY IN NUTRITION

ZOOMAN.

1

a,

P4

a,

1

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1

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1

1|

»^|

1

1

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Oct. 1, '03

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2040

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Oct. 12. '03

121

9

12

100

95

130

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370

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410

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2551

seifii

Oct. 26, '03

124

11

17

115

75

130

400

400

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440

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3472

4692

Nov. 9, '08

126

. 9

18

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107

125

365

540

E

420

1.14

3415

4681

Nov. 23, '03

120

13

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117

350

470

E

400

1.12

3968

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Dec. 1, '03

123

12

18

120

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103

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520

E

380

1.10

3690

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Dec. 15, '03

120

12

17

100

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490

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410

1.14

3540

4690

Dec. 29, '03

119

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17

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1.14

3472

4627

Jan. 12, '04

122

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117

320

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3172

4303

Jan. 26, '04

121

11

14

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Feb. 9, '04

122

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1.10

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Feb. 23, '04

121

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408

1.12

3260

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Mar. 8, '04

119

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1.12

3570

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Mar. 22, '04

125

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94

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1.13

3875

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Apr. 2, '04

122

13

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96

100

440

910

E

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1.13

3797

5467

PHYSIOLOGICAL ECONOMY IN NUTRITION 267

STELTZ.

I

3

1

t

s

1 n

i

105

i

m 300

1 400

D

4

300

11

j

1

Oct. 1, '03

116

10

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80

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Oct. 12, '03

118

11

5

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310

520

D

320

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1888

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Oct. 26, '03

118

15

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80

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450

F

360

1.12

2962

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Not. 9, '03

120

15

10

91

96

127

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505

F

345

1.20

3000

4194

Nov. 23, '03

118

17

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95

110

115

310

430

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875

1.20

2844

3904

Dec. 1, '03

119

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93

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3099

Dec. 15, '03

116

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E

400

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1984

2961

Dec. 29/03

116

15

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1.09

2912

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Jan. 12, '04

119

11

11

85

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380

1.10

2618

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Jan. 26/04

118

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82

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2370

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Feb. 9, '04

118

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Feb. 23, '04

117

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1.08

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Mar. 8, '04

116

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1.06

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Mar. 22, '04

117

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3055

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Apr. 2/04

116

19

10

100

90

135

410

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1.06

3356

4681

268 PHYSIOLOGICAL ECONOMY IN NUTRITION

HENDERSON.

1

0.

s

i

â– d

H I

â– 6

i

a

i

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Oct. 1, '03

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Nov. 9, '03

162

9

9

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526

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Not. 23, '03

157

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Dec. 15, '03

. . .

. . .

Dec. 29, '03

153

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1379

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163

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1.18

1636

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Jan. 26, '04

155

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1.14

1244

2382

Feb. 9, '04-

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1.12

1512

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Feb. 23, '04

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450

610

E

636

1.13

2460

3870

Mar. 8, '04

161

8

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110

120

550

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E

540

1.13

2265

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Mar. 22, '04

155

9

8

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E

650

1.12

2635

3922

Apr. 2, '04

153

9

9

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136

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865

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1.08

2758

4598

PHYSIOLOGICAL ECONOMY IN NUTRITION 269

LOEWENTHAL.

§•

»

i

%

1

1

1

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4

$ a

^

4i

i

1

Oct. 1, '03

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133

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Oct. 26, '03

134

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938

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Nov. 9, '03

135

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Nov. 23, '03

134

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Dec. 1, '03

135

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3240

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Deo. 15, '03

130

8

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Dec. 29, '03

130

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Jan. 26, '04

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Feb. 9, '04

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Feb. 23, '04

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Mar. 8, '04

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Mar. 22, '04

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1.10

2244

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Apr. 2, '04

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270 PHYSIOLOGICAL ECONOMY IN NUTRITION

SLINEY.

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t

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Jan. 12, '04

138

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Jan. 26, '04

137

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Feb. 9, '04

138

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139

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Mar. 22, '04

1.39

14

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Apr. 2, '04

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PHYSIOLOGICAL ECONOMY IN NUTRITION 271

FRITZ.

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Dec. 1, '03

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Dec. 15, '03

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Dec. 29, '03

164

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Jan. 12, '04

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Feb. 9, '04

165

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Feb. 23, '04

165

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1.18

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Mar. 8, '04

162

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Mar. 22, '04

165

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Apr. 2, '04

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* Sore arm.

272 PHYSIOLOGICAL ECONOMY IN NUTRITION

COHN.

1

f

â– s (S-

n 50

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80

245

1 340

1|

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D

ft

8^

â– a

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142

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Nov. 23, '03

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7

5

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Dec. 1, '03

145

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Deo. 15, '03 Dec. 29, '03

141 142

6

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D D

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1.25 1.33

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Jan. 12, '04

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Jan. 26, '04

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Feb. 9, '04

142

6

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Feb. 23, '04

143

7

"

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Mar. 22, '04

142

8-

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Apr. 1, '04

138

9

11

90

90

97

370

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2775

4002

SLINEY

Photograph taken at the close of the experiment.

PHYSIOLOGICAL ECONOMY IN NUTRITION 273

BEOYLES.

i 1

§•

9 CM

1

I

1

1

1| >

4

1

1

Nov. 13, '03

130

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Nov. 23, '03

127

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Deo. 1,'03

130

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Dec. 15, '03

129

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Dec. 29, '03

123

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Jan. 12, '03

126

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Jan. 26, '04

180

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Feb. 9, "04

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Feb. 23, '04

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Mar. 8, '04

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Mar. 22, '04

138

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Apr. 2, '04

133

15

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The main things in Dr. Anderson's report especially to be emphasized are (1) the gain in self-reliance and courage of the men under training, indicative as they are of the better physical condition of their bodies, and (2) the marked in-

274 PHYSIOLOGICAL ECONOMY IN NUTRITION

crease in their strength as indicated by the steady improve- ment in the strength or dynamometer tests. Obviously, the daily training to which the men were subjected in the Gym- nasium is not to be overlooked as one factor in bringing about the gain in accuracy and skill, and indeed this factor must count for something in explaining the general gain in bodily strength, but increased skill alone will not ac- count for the great gain in muscular power.

The results of these systematic tests make it very evident that the men were not being weakened by the lowered intake of proteid food. On the contrary, their ability to do muscular work was greatly increased ; a fact which cannot well be con- nected with anything other than the physiological economy which was being practised. There must be enough food to make good the daily waste of tissue, enough food to furnish the energy of muscular contraction, but any surplus over and above what is necessary to supply these needs is not only a waste, but may prove an incubus, retarding the smooth work- ing of the machinery and detracting from the power of the muscular mechanism to do its best work.

The figures showing the total strength of the men in October, 1903, on their ordinary diet, and on the second day of April, 1904, when the experiment was nearing completion are certainly very impressive.

TOTAL STRENGTH

October April

Henderson 2970 4598

Oakman 3445 5055

Morris 2543 4869

Zooman .... . 3070 5457

Coffman 2835 6269

Steltz 2838 4581

Loewenthal 2463 5277

Sliney 3245 5307

Fritz 2504 5178

Cohn 2210 4002

Broyles 2560 5530

PHYSIOLOGICAL ECONOMY IN NUTRITION 275

Here we see gains in strength of 100 per cent in some cases, while Coffman shows an improvement so marked as to be almost marvellous. While there can be no question that a certain amount of this gain is to be attributed to the prac- tice incidental to these months of work in the Gymnasium, it is equally clear that a large part of the gain is due to the improved physical condition of the men's bodies, for which the change in diet must be considered as responsible. In any event, the change from the ordinary diet to a diet compara- tively poor in proteid has not resulted in any physical dete- rioration. On the contrary, there is every indication of a marked improvement in physical condition. In this connec- tion the following note from Dr. DeWitt, commanding the detachment, is of interest :

332 Temple Street, New Haven, Conn., March 30, 1904.

Professor Russell H. Chittenden, Director Sheffield Scientific School, New Haven, Conn.

Sir, — In compliance with your verbal request I have the honor to inform you that at this date the men of this detachment are all in good physical condition.

Very respectfully,

(Signed) Wallace DeWitt, 1st Lieut, and Asst. Surgeon U. S. Army, Commdg. Del. H. C.

Finally, attention may be called to the photographs of the men, taken just prior to the close of the experiment, from which may be gained some idea of their physical condition so far as it can be judged by external appearance. Certainly, there is no indication in these photographs of any lack of bodily vigor. On the contrary, there is good muscular development, without any undue amount of fat, and indeed every indication of a good bodily condition, coupled with that appearance of quickness and alertness that belongs to the well- developed man, in a state of physiological balance. The

276 PHYSIOLOGICAL ECONOMY IN NUTRITION

photographs scattered through this section of the book, show- ing the soldiers at work in the gymnasium, likewise give some idea of the lighter forms of exercise they followed each day in the training of bodily movements.

What now is to be said regarding the nervous condition of the men ; i. e., their ability to respond to stimulation or, in other words, their mental quickness or reaction time? To study this question, the soldiers were sent with regularity to the Yale Psychological Laboratory, where their reaction time was studied with great care. The results of this investiga- tion are contained in the following report made by Dr. Charles H. Judd, in charge of the Yale Psychological Laboratory.

REPORT ON REACTION TIME.

In order to test the quickness of the members of the Hospital Corps Detachment, and to determine whether the changes in diet affected in any way their ability to respond promptly to sen- sory stimulation, each man was carried through a series of reac- tion experiments at the Yale Psychological Laboratory. The method of the experiments was that -regularly employed in simple reaction-time experiments. The person whose reaction time is to be measured is seated in a comfortable position with his finger press- ing on an electric key. He is told that he is to lift his finger from the key as quickly as possible when he hears a given sound-signal. The sounder which produces this signal and the electric key are placed in a circuit with a standard time-measuring apparatus — the Hipp Chronoscope. This chronoscope is arranged so that it begins to record the instant the sound is given and stops the in- stant the reactor lifts his finger. The dial of the chronoscope shows in thousandths of a second (hereafter designated by the technical term sigmas) the time that elapses between the sound to which the reactor is to respond and the movement of response. The chronoscope was tested at frequent intervals by means of a standard pendulum and errors in the record are well under two sigmas.

The time which is measured by this method is occupied chiefly by nervous processes. The following factors may be specified:

PHYSIOLOGICAL ECONOMY IN NUTRITION 277

First, the auditory organ is aroused by the sound; second, the afferent nerve transmits the stimulation to the central nervous system ; third, the central nervous system carries the energy to the motor nerves; fourth, the efferent motor nerves transmit the stimulus to the muscles ; and finally, some time is required by the muscle for its contraction. It will be seen, accordingly, that the chief factors of a reaction are nervous processes, and since the external conditions of successive reactions are in all respects uniform, any variations in the time of a given person's reactions may be regarded as indicating variations in the nervous condition of the reactor. In view of the instability of nervous conditions, it is necessary to eliminate any slight or merely temporary fluctua- tions by taking each time a given reactor is tested a series of re- actions. For this reason, a series of ten reactions was taken with each of the men every two weeks during November, December, and January. After an interval of two mouths, namely, on March 30, 31, and April 1, two final series were made with each man.

The results are presented in tables 1 to 5. The dates in the first column indicate the day on which each individual set of ten reactions was taken. The second column presents the averages of each ten reactions in sigmas. The third column gives the mean variations of the various single reaction times from the average. The fourth column gives the variations of the day's average, re- corded in column 2, from the general average of that individual for all his experiments. These general averages are presented in table 6. At the bottom of each complete column of averages will be found the group average. This quantity is obtained by averag- ing the results from all the members of the squad for periods of, approximately, two weeks.

The mean variations in the third column make it clear that the subjects did not settle down into what could be regarded as trained subjects. Trained subjects are expected to give mean variations which are consistently within the limits of 10 per cent of the average. While there are, of course, instances in which the mean variation falls within this limit, there is no consistent exhibition of the regularity indicative of thorough practice. This fact is fur- ther confirmed by a comparison of the results of March 30, 31, and April 1 with those of the earlier months. At the end of March, all effects of practice in November, December, and January,

278 PHYSIOLOGICAL ECONOMY IN NUTRITION

except the most general, may be regarded as having disappeared; and yet the averages and variations for the March and April dates resemble closely those of the month immediately preceding and also those of November. The effects of practice may, accordingly, be regarded as insignificant.

This lack of special training accounts for the large variations which appear in some cases. As is usual in reaction experiments, the signal to which the reactors were to respond was in each case preceded by about two seconds by a bell signal to arouse atten- tion. Conditions were thus rendered as nearly uniform as pos- sible, but the variations indicate in three or four cases exceptional lapses of attention. Such exceptional cases can be eliminated without prejudicing the final validity of the results by substituting the median for the averages. In table 7, the medians are grouped together and show even more than the tables of average the ab- sence of any general variation during the period of the tests.

The obvious conclusion from these tests is that the quickness of the members of the squad underwent no general change during the whole period covered by the test. Individual members showed variations from time to time, but these variations are clearly acci- dental in character, for they show no regular tendencies and are in no way related to the changes in the character and amount of

the diet.

(Signed) Charles H. Judd. April 12, 1904.

The following tables give all the data upon which the fore- going conclusions are based, being furnished by Dr. Judd and Mr. Warren M. Steele, Assistant in Psychology, by whom the observations were made. Dr. Cloyd N. McAllister, Instruc- tor in Psychology, was also associated in the making of these observations.

PHYSIOLOGICAL ECONOMY IN NUTRITION 279

TABLE 1. — October, 1903.

Name.

Date.

Avg.

M. V.

Var. from G. A.

Date.

Avg.

M. V.

Var. from G. A.

L Coffman . . . II. Henderson . .

III. Loewenthal

IV. Morris . . . V. Oakman . . .

VI. Sliney . . . .

VII. Steltz . . . .

VIII. Zoonian . . .

IX. Fritz . . . .

17 17 17 17 17 22 17 17

207.4 179.9 216.9 227.7 222.7 262.4 167.7 264.9

34.1 31.5 4.3.5 19.8 65.4 33.1 16 3 32.1

8.7

21.2

7.8

3.7

4.8

49.9

20.4

50.0

27 29 27

223.5 204.5 195.0

28.8 46.2 21.1

5.6 8.0 6.9

X. Broyles XI. Cohn . .

Group average (8 only)

218.7

TABLE 2. — November, 1903.

Name.

1 a

>

6

>

1

ii

4 6

1

1

i

I. CofiEinan . II. Henderson III. Loewenthal TV Morris .

6

5

13

303.7 248.5 190.1

37.9 72.9 23.7

87.6 47.4 34.6

20 19 30 25 24 26 24 19 17 17 23

215.9 198.2 229.7 248.6 212.1 209.2 163.8 183.8 204.8 184.7 279.1

22.8 22.0 37.4 46.0 21.9 24.6 31.4 23.4 18.2 23.0 50.7

0.5

2.9

5.0

17.2

5.8

3.3

24.3

31.1

15.8

3.2

70.3

30

223.8

52.3

3.2

V. Oakman .

VL Sliney . .

VIL Steltz . .

VIII. Zooman .

IX. Fritz . .

X Brovles

10

12

10

5

2

185.9 200.1 203.2 192.0 240.1

13.9 25.3 45.7 29.2 17.3

32.0 11.0 15.1 22.9 19.5

XT Cohn . .

Group average .

211.8

...

280 PHYSIOLOGICAL ECONOMY IN NUTRITION

TABLE 3.

— December,

1903

Name.

^

>

6

i

1

>

S

6

i

1

a

1

>

<

1

1

I. Coffman . II. Henderson

III. Loewentha!

IV. Morris . . V. Oaknian .

VI. Sliney . .

VII. Steltz . . .

VIII. Zooman .

IX. Fritz . .

X. Broyles .

XI. Cohn . . .

4

230.1

22.5

14.0

18 31 26 23 22 24 22 17 28 15 21

184.7 187.0 217.9 276.6 220.5 197.1 201.7 248.1 200.7 188.0 177.0

21.4 10.0 10.6 80.8 17.5 24.1 20.3 71.1 22.4 25.8 16.2

.31.4 14.1

6.8 45.2

2.6 15.4 13.6 33.2 19.9

0.1 31.8

• » •

11 9 8

10 8 3

14 1 7

224.6 237.7 233.5 218.3 178.3 292.7 187.4 180.3 243.3

33.0 16.4 19.5 25.4 15.9 42.4 16.1 13.8 111.1

0.1 6.3

15.6 5.8 9.8

77.8

33.2 7.6

34.5

31

206.9

35.0

8.0

â–  â–  â– 

Group averages

222.6

209.0

.

TABLE 4. — Januakt and FEBRnART, 1904.

Name.

^

6

i

1

1

>

1

>

<

> ^

â– <i' 6

a

ea t>

17.9

29.0

I. Coffman . .

II. Henderson

III. Loewenthal

IV. Morris . . V. Oakman .

VI. Sliney . . VII. Steltz . . VIII. Zooman . .

IX. Fritz . . . X. Broyles . .

XL Colm . . .

1

7

8

6

5

14

6

7

11

12

4

188.5

206.8 208.0 260.4 235.7 186.6 211.5 237.6 240.5 211.6 187.1

22.4

14.2 13.2 39.9 33.4 20.0 9.1 106.2 78.9 33.3 84.3

27.6

5.7 16.7 29.0 17.8 25.9 23.4 22.7 19.9 23.7 21.7

15

21 22 20 19 28 19 21 25 26 18

246.4

180.9 201.8 222.3 215.5 167.9 200.4 197.0 183.9 203.6 195.8

60.5

8.9 16.5 36.0 17.8 11.3 29.2 13.0 15.9 21.7 23.7

30.3

20.2 12.9 9.1 2.4 44.6 12.3 17.9 36.7 15.7 13.0

29

Feb.

4

198.2 172.1

14.2 15.0

3 2

2 4

244.0 197.0

169.9 164.5

15.6 19.8

1S.9 6.9

12 6 20.9

18.2 00.4

1

195.4

47.2

1.'^.4

Group averages

2158

202.3

PHYSIOLOGICAL ECONOMY IN NUTRITION 281

TABLE 5. — March and April, 1904.

<

■«(

o

CS

N^ame.

6 1

1

>

i

1

1

i

I. Coffman . . .

30

191.9

13.7

24.2

194.4

25.9

21.7

II. Henderson

31

195.2

15.2

5.9

241.3

27.2

40.2

III. Loewenthal

31

231.9

45.9

7.2

291.0

49.6

66.3

IV. Morris. .

31

174.4

11.4

57.0

190.7

18.6

40.7

V. Oakman

31

223,2

47.2

5.3

226.3

52.0

8.4

VI. Sliney .

80

239.3

47.1

16.8

31

239.6

11.8

17.1

VII. Steltz .

30

193.5

34.0

5.4

193.3

29.3

5.2

VIII. Zooman

30

196.6

11.6

18.3

179.8

16.6

35.1

IX. Fritz .

31

244.5

48.9

23.9

259.7

39.3

39.1

X. Broyles

30

180.0

19.4

0.1

182.6

23.6

6.3

XI. Cohn .

31

210.8

21.7

2.0

181.7

12.0

27.1

Group averages . . .

207.4

216.4

TABLE 6.

if If

Ij

I. Coffman . . . II. Henderson . .

III. Loewentlial . .

IV. Morris .... V. Oakman . . .

VI. Sliney . .

216.1 201.1 224.7 231.4 217.9 212.5

26.4 20.7 17.5 24.6 11,0 19.7

VII. Steltz . . .

VIII. Zooman . .

IX. Fritz . . .

X. Broyles. . .

XL Cohn .

188.1 214.9 220.6 187.9 208.8

14.0 33.4 23.5 8.8 26.7

page 21

1

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282 PHYSIOLOGICAL ECONOMY IN NUTRITION

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PHYSIOLOGICAL ECONOMY IN NUTRITION 283

Chakacter of the Blood.

One question that naturally arises in considering the possi- ble effects of a diminished proteid intake upon bodily health is whether a continued diminution of proteid food wiU have any influence upon the character and composition of the blood. It might be claimed, for example, that a lowering of the quan- tity of proteid food below the ordinarily accepted standards will eventually result in a deterioration in the character of the blood. Obviously, if such should prove to be the case, it would at once emphasize the necessity for higher standards of proteid feeding. Further, there might result marked changes in the haemoglobin-content of the blood in connection Avith a lowered proteid metabolism long continued. With these thoughts in mind, a careful study of the blood of the soldiers has been made from time to time, with special reference to deter- mining the number of erythrocytes and leucocytes in the fluid, attention also being paid to the percentage of haemoglobin.

Four distinct observations were made, as a rule, upon each man, namely, in the months of October, December, January, and March. The results are tabulated in the accompanying tables. Examination of these results shows that, as a rule, the number of erythrocytes, or red blood corpuscles, was some- what increased during this period of lowered proteid feeding. We are not disposed, however, to lay very much stress upon this apparent increase, because it is not sufficiently marked to carry much weight, especially in view of the difficulties attend- ing the obtaining of great accuracy in blood counts in general. Regarding the leucocytes, the figures are less definite, but may be fairly interpreted as indicating practically no appreciable change in the number of white corpuscles. Similarly, the haemoglobin-content shows no distinct alteration. Hence, the conclusion is that the physiological economy practised by the soldiers during their six months' stay in New Haven, and especially the marked diminution in the amount of proteid food consumed, did not result in any deterioration of the blood, so far as it can be measured by the number of contained ery- throcytes and leucocytes, and by the content of haemoglobin.

284 PHYSIOLOGICAL ECONOMY IN NUTRITION

Date.

Erythrocytes per cmm.

Leucocytes per cmm.

Hffimoglobm per cent.

Oakman.

Oct. 23, 1903 . . . .

Dec. 1, 1903 . . . .

Jan. 26, 1904 . . . .

Mar. 22, 1904 . . . .

Slinet.

Oct. 22, 1903 . . . .

Nov. 20, 1903 . . . .

Jan. 19, 1904 . . . .

Mar. 15, 1904 . . .

Bates.

Oct. 13, 1903 . . . .

Nov. 10, 1903 . . . .

COPFMAN.

Oct. 13, 1903 . . . .

Nov. 10, 1903 . . . .

Feb. 2, 1904 . . . .

Mar. 18, 1904 . . . .

COHN.

Nov. 23, 1903 . . . .

Feb. 2, 1904 . . . .

Mar. 18, 1904 . . . .

LOEWEHTHAL.

Oct. 16, 1903 . . . .

Nov. 20, 1903 . . . .

Jan. . 26, 1904 . . . .

Mar. 22, 1904 . . . .

MoRRrs. Oct. 14, 1903 . . . Nov. 10, 1003 . . . Feb. 8, 1904 . . Mar. 15, 1904 ....

5,480,000 6,000,000 4,670,000 6,560,000

5,450,000 6,070,000 4,058,000 6,208,000

5,088,000 7,344,000

6,024,000 7,544,000 3,160,000 5,588,000

5,952,000 6,000,000 7,000,000

6,392,000 6,780,000 6,500,000 7,000,000

6,728,000 6,620,000 6,000,000 5,000,000

7,300

9,500

12,500

6,000

11,500 8,800

11,100 8,400

12,000 13,600

9,300

8,600

11,800

10,000

17,200

13,600

9,000

5,900

5,000

11,200

10,200

11,300 8,100 9,600

10,200

82 82

80-81 84-85

85 84 76 82

77 96

84 94 78 74

94

87-88

85-86

84 85 86 86-87

84-86 90-91 87-88 86

PHYSIOLOGICAL ECONOMY IN NUTRITION 285

Date.

Erythrocytes per cinm.

Leucocytes per cmm.

Haemoglobin per cent.

Steltz.

Oct. 16, 1903

Nov. 20, 1903 ....

Feb. 8, 1904

Mar. 15, 1904

Beotles. Nov. 24, 1903 . . Jan. 19, 1904 . . Mar. 15, 1904

Zoo MAN.

Oct. 22, 1903 .... Nov. 24, 1903 . . . ; Feb. 8, 1904 . Mar. 22, 1904 . .

Davis.

Oct. 13,1903

Nov. 10, 1903

Fkitz.

Nov. 2, 1903

Dec. 1, 1903 ...

Jan. 19,1904

Mar. 15, 190-1

Hendehson.

Oct. 16,1903

Nov. 20, 1903 . .... Jan. 25, 1904 . . . Mar. 18, 1901

6,792,000 5,500,000 5,000,000 7,000,000

5,310,000 5,200,000 5,600,000

6,024,000 5,136,000 7,760,000 4,800,000

4,160,000 5,850,000

4,776,000

. 6,048,000

5,848,000

5,784,000

7,192,000 5,760,000 6,800,000 8,144,000

12,400 13,800 14,700 14,800

9,200 6,100 8,800

9,300

6,700

16,000

13,600

5,700 9,200

9,800

9,200

10,000

6,400

16,000

10,200

8,000

15,000

85-86 88

86-87 85

89 80 85

91 94

87-88 88

86-87 88

87-88 94 84 92

87 84

79-80

General Conclusions.

Careful consideration of the foregoing data, taken in their entirety, must lead the unbiassed thinker to admit the possi- bilities of physiological economy in nutrition. That there is no real need for a daily diet containing 118 grams of proteid food seems clearly indicated. The members of the soldier de- tachment lived without discomfort for a period of five months on amounts of proteid food not more than one-half that called

286 PHYSIOLOGICAL ECONOMY IN NUTRITION

for by the ordinary standard dietaries, and this without increas- ing the amount of non-nitrogenous food. Body-weight, nitro- gen equilibrium, physical strength and vigor, ability to respond to sensory stimulation, the composition and general condition of the blood, all riemained unimpaired under a daily diet involv- ing the metabolism of only 7 to 8 grams of nitrogen per day and with a fuel value of less than 2800 calories per day.

Further, the practice of such economy led to marked im- provement in the working of the neuro-muscular machinery, sufficiently noticeable to attract the attention of the men themselves, apart from the records of the dynamometer, etc. Indeed, it has been the universal feeling among all the sub- jects of experiment that they were less conscious of fatigue than formerly, or that they could do more work without the feeling of fatigue that is usually so conspicuous after heavy work, or long-continued muscular strain. We thus have for consideration an added factor, viz., the possible improvement of the physical co'ndition of the body under a lowered proteid intake. This question, however, we shall discuss moxe fully later on. It is enough for the present to simply emphasize the fact that Avith a greatly diminished proteid metabolism the body suffers no harm, the muscular machinery is as well able to perform its work as usual, and consequently there would seem to be no adequate reason why our daily dietary should be cumbered with such quantities of proteid matter as are generally considered necessary for health and strength.

There is one point of great importance in this connection that should not be overlooked, viz,, whether the power of re- sistance toward disease is diminished in any way by a con- tinued low proteid intake. This is surely a proper question, and one that must be carefully considered. Fortunately or unfortunately, we have no facts at our disposal. "We have the belief, however, engendered by the results so far obtained, that there is no good ground for assuming the body to be any more susceptible to disease under conditions of low proteid metab- olism than when supplied with an excess of proteid food. Indeed, it has been somewhat remarkable how free from all

PHYSIOLOGICAL ECONOMY IN NUTRITION 287

troubles — even during a very trying winter — the subjects of this experiment have been. We believe that economy in the use of proteid food, curtailment of proteid metaboUsm to a degree commensurate with the real needs of the body, will prove helpful to health, but we have no convincing facts to present, — only the simple . statement that aU the men have been well and remarkably free from colds and other minor ail- ments all through the experiment.

It is a remarkable and suggestive fact that when a person has once practised physiological economy in his diet suffi- ciently long for it to have become in a measure a habit, he has no desire to return to a fuller dietary rich in proteid matter. This, it seems to the writer, is convincing proof that both body and mind are fully satisfied with the smaller amounts of food, and argues in favor of the latter being quite adequate for the physiological needs of the organism. In this connection, the writer presents a few lines received during the summer from one of the soldier detachment. Nine of these men, after com- pleting their work at New Haven early in April, 1904, were detailed for service at St. Louis, and the letter which is quoted was written simply to ask concerning some photographs that had been promised them. In the letter, however, occur two or three sentences which are interesting and suggestive.

World's Faib Grodnds, St. Louis, Mo., July 8, 1904. Professor Russell H. Chittenden:

Dear Sir, — Ou behalf of the men that were undergoing the "Food Test" conducted by you last winter, I write these few lines asking whether we are entitled to any of the photographs that were taken of us in the Yale Gymnasium the last two days we were there. . . . The men are all in first-class condition as regards their physical condition, and are all very thankful to you. We eat very little meat now as a rule, and would willingly go on another test. Enclosed you will find a list of the men as follows: Private 1st Class Jonah Broyles; Private 1st Class William E. Coffman; Private 1st Class James D. Henderson; Private 1st Class Maurice D. Loewenthal; Private 1st Class

288 PHYSIOLOGICAL ECONOMY IN NUTRITION

William Morris; Private 1st Class William F. Sliney; Private 1st Class John J. B. Steltz ; Private 1st Class Ben Zooman ; Private 1st Class William Oakman.

Trusting I may hear from you in the near future, I am, Very respectfully,

(Signed) John J. B. Steltz. Medical Department Exhibit U. S. Army, World's Fair Station.

Daily Dibtaky of the Soldier Detail peom October 2, 1903, TO April 4, 1904.

For the first two weeks of their stay in New Haven, the soldiers were given their ordinary army ration, which is rich in meat and consequently had a high content of proteid or nitrogen. The detachment had their own cook and helper, and their food was prepared for them as they had always been accustomed to it. Further, they had at this time perfect freedom as to the quantity of food to be eaten, the figures given in the earlier days representing their own choice of quantity. Later, by the beginning of the third week, the diet was modified somewhat by the introduction of other articles in place of meat, especially at breakfast, so that the total nitrogen intake was diminished in some degree, but the men were still allowed freedom as to quantity. From November to the close of the experiment in April, both the character and quantity of the food for each meal were prescribed, but great care was exercised to see that the men were fully satis- fied. Changes were made gradually and no discomfort was felt, or at least no complaint was made, although the men were frequently questioned and encouraged to comment upon the dietary and to make suggestions.

The dietary, however, speaks for itself, and a careful perusal of the daily record, with reference both to the character of the food and the quantities employed, will give clearer and more exact information as to the changes introduced than any verbal description. The only statement that need be made is that the heavier proteid foods were greatly reduced in

PHYSIOLOGICAL ECONOMY IN NUTRITION 289

amount, and replaced in a measure by the lighter carbohydrate foods. Finally, it may be said that while vegetable foods eventually predominated, there was at no time a complete change to a vegetable diet.

Friday, October 2, 1903.

Breakfast. — Beefsteak 222 grams, fried potatoes 234 grams, onions 84 grams, gravy 68 grams, bread 144 grams, cofCee 679 grams, sugar 18 grams.

Dinner. — Beef 171 grams, boiled potatoes 850 grams, onions 6d grams, bread 234 grams, coffee 916 grams, sugar 27 grams.

Supper. — Corned beef 196 grams, potatoes 170 grams, onions 21 grains, bread 158 grams, coffee 450 grams, sugar 21 grams, fruit jelly 107 grams.

Saturday, October 3, 1903.

Breakfast. — Bacon 162 grams, fried cake 215 grams, bread 72 grams, sugar

21 grams, coffee 550 grams. Dinner. — Eoast beef 260 grams, gravy 133 grams, bread 234 grams, sugar 21

grams, coffee 667. Supper. — Frankfurters 171 grams, bread 128 grams, milk 71 grams, sugar 21

grams, coffee 460 grams.

Sunday, October 4, 1903.

Breakfast. — Beefsteak 299 grams, onions 21 grams, gravy 176 grams, bread

222 grams, milk 83 grams, sugar 21 grams, coffee 491 grams. Dinner. — Boast beef 221 grams, potatoes 617 grams, gravy 164 grams, bread

148 grams, pie 184 grams, sugar 18 grams, milk 46 grams, coffee 621

grams. Supper. — Boast beef 96 grams, potatoes 260 grams, onions 32 grams, jam 92

grams, bread 32 grams, coffee 360 grams, milk 65 grams, sugar 18 grams.

Monday, October 5, 190S.

Breakfast. — Bacon 186 grams, fried potatoes 277 grams, gravy 93 grams, bread

140 grams, coffee 638 grams, sugar 18 grams, milk 66 grams. Dinner. — Cabbage 304 grams, corned beef 200 grams, potatoes 309 grams, bread

145 grams, milk 66 grams, sugar 18 grams, coffee 467 grams. Supper. — Cabbage 130 grams, potatoes 248 grams, onions 27 grams, bacon 36

grams, bread 200 grams, butter 30 grams, milk 65 grams, coffee 500

grams, sugar 20 grams, blackberry jam 135 grams.

19

290 PHYSIOLOGICAL ECONOMY IN NUTRITION

Tuesday, October 6, 1903.

Breakfast. — Bologna sausage 150 grams, bread 280 grains, butter 26 grams,

milk 65 grams, sugar 20 grams, coffee 334 grams. Dinner. — Beans 130 grams, onions 27 grams, bacon 90 grams, bread 160 grams,

milk 55 grams, sugar 80 grams, cofCee 500 grams. Supper. — Beans TO grams, beef liver 160 grams, onions 100 grams, bread 132

grams, milk 66 grams, sugar 20 grams, coffee 600 grams.

Wednesday, October 7, 1903.

Breakfast. — Beefsteak 290 grams, gravy 116 grams, bread 142 grams, milk 55

grams, sugar 20 grams, coffee 500 grams. Dinner. — Boast beef 240 grams, onions 20 grams, gravy 166 grams, bread 170

grams, milk 56 grams, sugar 20 grams, coffee 660 grams. Supper. — Potatoes 280 grams, beef 110 grams, onions 32 grams, bread 185

grams, pie 60 grams, milk 55 grams, butter 36 grams, sugar 20 grams,

coffee 600 grams, blackberry jam 60 grams.

Thursday, October 8, 1903.

Breakfast. — Meat 107 grams, eggs 120 grams, bread 117 grams, milk 66 grams,

sugar 20 grams, coffee 600 grams. Dinner. — Bacon 170 grams, cabbage 297 grams, potatoes 360 grams, bread 120

grams, milk 40 grams, sugar 12 grams, coffee 300 grams. Supper. — Peaches 100 grams, bread 847 grams, butter 35 grams, milk 56 grams,

sugar 52 grams, coffee 416 grams.

Friday, October 9, 1903.

Breakfast. — Beef 120 grams, potatoes 220 grams, onions 50 grams, butter 35 grams, milk 65 grams, bread 176 grams, sugar 20 grams, coff'ee 600 grams.

Dinner. — Boast beef 203 grams, potatoes 143 grams, gravy 144 grams, bread 108 grams, sugar 18 grams, milk 65 grams, coffee 451 grams.

Supper. — Beef liver 138 grams, onions 93 grams, bacon 86 grams, bread 164 grams, butter 33 grams, sugar 19 grams, milk 66 grams, coffee 600 grams.

Saturday, October 10, 1903.

Breakfast. — Eggs 86 grams, bacon 89 grams, potatoes 187 grams, bread 128

grams, milk 66 grams, sugar 18 grams, coffee 600 grams. Dinner. — Fish 288 grams, bacon 66 grams, onions 49 grams, potatoes 140

grams, bread 226 grams, milk 66 grams, sugar 19 grams, coffee 466

grams. Supper. — Hamburg steak 224 grams, onions 23 grams, butter 28 grams, bread

147 grams, pie 128 grams, milk 65 grams, sugar 18 grams, coffee 500

grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 291

Sunday, October 11, 1903.

Breakfast. — Beefsteak 243 grams, bread 105 grams, milk 55 grams, sugar 18

grams, coffee 335 grams. Dinner. — Roast pork 208 grams, turnips 159 grams, potatoes 201 grams, gravy

133 grams, apple .pie 168 grams, bread 89 grams, milk 55 grams, sugar

18 grams, coffee 340 grams. Supper. — Stewed peaches 235 grams, bread 291 grams, milk 65 grams, butter

28 grams, sugar 18 grams, coffee 475 grams.

Monday, October 12, 1903.

Breakfast. — Potatoes 275 grams, beef 131 grams, onions 37 grams, bread 135 grams, milk 60 grams, sugar 18 grams, coffee 350 grams.

Dinner. — Beans 350 grams, bacon 70 grams, onions 39 grams, pickles 39 grams, bread 147 grams, milk 55 grams, sugar 18 grams, coffee 500 grams.

Supper. — Frankfurters 149 grams, butter 28 grams, bread 149 grams, black- berry jam 63 grams, milk 66 grams, sugar 18 grams, coffee 500 grams.

Tuesday, October IS, 1903.

Breakfast. — Beef liver 149 grams, bacon 68 grams, bread 100 grams, milk 55 grams, sugar 19 grams, coffee 376 grams.

Dinner. — Roast beef 187 grams, potatoes 131 grams, gravy 167 grams, toma- toes 151 grams, bread 112 grams, milk 65 grams, sugar 18 grams, coffee 410 grams.

Supper. — Roast beef 140 grams, apple sauce 350 grams, bread 144 grams, butter 33 grams, milk 55 grams, sugar 18 grams, coffee 500 grams.

Wednesday, October H, 1903.

Breakfast. — Bacon 93 grams, apple sauce 299 grams, syrup 58 grams, bread

271 grams, milk 55 grams, sugar 35 grams, coffee 417 grams. Dinner. — Hamburg steak 186 grams, potatoes 336 grams, gravy 100 grams,

onions 37 grams, bread 187 grams, milk 55 grams, sugar 18 grams, cofiee

360 grams. Supper. — Beef 224 grams, potatoes 242 grams, onions 28 grams, prunes 147

grams, bread 185 grams, butter 28 grams, milk 55 grams, sugar 44 grams,

coffee 500 grams.

Thursday, October 15, 1903.

Breakfast. — Beef liver 159 grams, bacon 72 grams, bread 138 grams, milk 65

grams, sugar 18 grams, coffee 500 grams. Dinner. — Cabbage 401 grams, bacon 166 grams, potatoes 201 grams, bread 121

grams, milk 55 grams, sugar 19 grams, coffee 480 grams. Supper. -^ Bologna sausage 154 grams, rice 140 grams, eggs 13 grams, bread

133 grams, butter 28 grams, milk 65 grams, sugar 63 grams, coffee 500

grams.

292 PHYSIOLOGICAL ECONOMY IN NUTRITION

Friday, October 16, 1903.

Breakfast. — Beefsteak 286 grams, bread 140 grains, milk 61 grams, sugar 20

grams, coffee 646 grams. Dinner. — Fish 226 grams, potatoes 287 grams, tomatoes 136 grams, bread 128

grams, milk 66 grams, sugar 18 grams, coffee 600 grams. Supper. — Pork sausage 244 grams, apple sauce 204 grams, bread 189 grams,

butter 31 grams, milk 61 grams, sugar 20 grams, coffee 646 grams.

Saturday, October 17, 1903.

Breakfast. — Ham 183 grams, potatoes 298 grams, bread 116 grams, sugar 20

grams, milk 61 grams, coffee 646 grams. Dinner. — Beef 204 grams, potatoes 290 grams, onions 13 grams, bread 146

grams, milk 61 grams, sugar 20 grams, coffee 376. grams. Supper. — Boast beef 142 grams, apple sauce 112 grams, butter 36 grams, bread

183 grams, pie 104 grams, milk 61 grams, sugar 66 grams, coffee 646

grams.

Sunday, October 18, 1903.

Breakfast. — Hamburg steak 234 grams, onions 31 grams, bread 166 grams,

milk 61 grams, sugar 20 grams, coffee 456 grams. Dinner. — Chicken 826 grams, dressing 142 grams, potatoes 290 grams, tomatoes

463 grams, bread 122 grams, milk 61 grams, sugar 20 grams, coffee 646

grams. Supper. — Apple sauce 244 grams, syrup 100 grams, bread 618 grams, milk 61

grams, sugar 20 grams, coffee 600 grams.

Monday, October 19, 1903.

Breakfast. — Bggs 79 grams, bacon 43 grama, bread 127 grams, milk 61 grams,

sugar 20 grams, coffee 614 grams. Dinner. — Roast beef 214 grams, sweet potatoes 374 grams, tomatoes 306 grams,

onions 23 grams, bread 140 grams, milk 61 grams, sugar 26 grams, coffee

646 grams. Supper. — Boast beef 173 grams, apple sauce 214 grams, bread 163 grams,

butter 30 grams, milk 61 grams, sugar 26 grams, coffee 609 grams.

Tuesday, October 20, 1903.

Breakfast. — Oatmeal 316 grams, bread 96 grams, butter 19 grams, bacon 95

grams, coffee 600 grams, milk 246 grams, sugar 75 grams. Dinner. — Roast beef 187 grams, boiled potatoes 366 grams, tomatoes 166

grams, bread 79 grams, coffee 600 grams, milk 101 grams, sugar 36

grams. Supper. — Cold roast beef 176 grams, apple sauce 277 grams, bread 169 grams,

butter 36 grams, coffee 370 grams, sugar 39 grams, milk 63 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 293

Wednesday, October 21, 1903.

Breakfast. — Fried oatmeal 142 grams, syrup 36 grams, bacon 62 grams, biscuits

155 grams, butter 35 grams, coffee 436 grams, milk 136 grams, sugar 46

grams. Dinner. — Hamburg steak 275 grams, potatoes 399 grams, onions 63 grams,

gravy 146 grams, bread 84 grams, coffee 500 grams, milk 140 grams,.

sugar 46 grams. Supper. — Baked beans 336 grams, bread 148 grams, butter 43 grams, stewed

prunes 193 grams, coffee 518 grams, milk 173 grams, sugar 48 grams.

Thursday, October 22, 1903.

Breakfast. — Boiled hominy 178 grams, French fried potatoes 168 grams,

toasted bread 109 grams, butter 36 grams, coffee 473 grams, milk 163

grams, sugar 63 grams. Dinner. — Corned beef 149 grams, boiled cabbage 191 grams, potatoes 189

grams, bread 87 grams, coffee 518 grams, sugar 51 grams, milk 76 grams. Supper. — Bologna sausage 104 grams, Saratoga chips 69 grams, fried hominy

214 grams, syrup 91 grams, bread 75 grams, butter 36 grams, coffee 500

grams, sugar 40 grams, milk 91 grams.

Friday, October 23, 1903.

Breakfast. — Boiled rice with sugar and milk 221 grams, biscuits 158 grams,

butter 38 grams, coffee 536 grams, milk 182 grams, sugar 71 grams. Dinner. — Fish 288 grams, potatoes 265 grams, tomatoes 193 grams, bread 107

grams, coffee 545 grams, sugar 71 grams, milk 173 grams. Supper. — Oyster stew with crackers 361 grams, apple sauce 102 grams, bread

43 grams, butter 35 grams, coffee 409 grams, sugar 46 grams, milk 309

grams.

Saturday, October 2J}., 1903.

Breakfast. — Egg omelette 71 grams, with wheat flour 23 grams, bread 97 grams, butter 27 grams, coffee 545 grams, sugar 63 grams, milk 159 grams.

Dinner. — Hamburg steak made with bread 163 grams, fat 10 grams, and onions for flavor 90 grams, tomatoes 283 grams, bread 244 grams, butter 48 grams, coffee 454 grams, milk 182 grams, sugar 48 grams.

Supper. — Bacon 79 grams, potato chips 170 grams, stewed prunes 61 grams, biscuits 173 grams, butter 42 grams, coffee 545 grams, milk 182 grams, sugar 69 grams.

Sunday, October 25, 1903.

Breakfast. — Apple l25 grams, fried rice 242 grams, syrup 64 grams, biscuits 127 grams, butter 33 grams, coffee 363 grams, milk 154 grams, sugar 81 grams.

Dinner. — Roast pork 252 grams, apple sauce 145 grams, potatoes 234 grams.

294 PHYSIOLOGICAL ECONOMY IN NUTKITION

bread 66 grams, tapioca pudding 265 grams, coSee 363 grams, sugar 88 grams, milk 164 grams. Supper. — Toasted bread 75 grams, blackberry jam 81 grams, bread 76 grams, butter 46 grams, coffee 363 grams, milk 160 grams, sugar 46 grams.

Monday, October <26, 1903.

Breakfast. — Griddle cakes 305 grams, syrup 67 grams, bread 35 grams, coffee

454 grams, milk 145 grams, butter 23 grams, sugar 41 grams. Dinner. — Beef stew vpith potatoes, onions, and tiiickened with corn starch 560

grams, bread 94 grams, milk 154 grams, coffee 454 grams, sugar 41 grams. Supper. — Macaroni with cheese 226 grams, stewed tomatoes 282 grams, bread

114 grams, butter 41 grams, stewed prunes 127 grams, coffee 445 grams,

milk 90 grams, sugar 20 grams.

Tuesday, October 27, 1903.

Breakfast. — Boiled rice, milk, and sugar 311 grams, toasted bread 114 grams,

butter 31 grams, coffee 545 grams, milk 190 grams, sugar 79 grams. Dinner. — Codfish-balls 369 grams, mashed potatoes 269 grams, pickles 43 grams,

bread 72 grams, apple pie 117 grams, coffee 545 grams, milk 91 grams,

sugar 26 grams. Supper. — Apple-rice pudding 397 grams, biscuit 252 grams, butter 48 grams,

coffee 500 grams, milk 91 grams, sugar 25 grams.

Wednesday, October 28, 1903.

Breakfast. — Apple 252 grams, fried hominy 168 grams, syrup 86 grams, bread 79 grams, coffee 446 grams, milk 100 grams, sugar 25 grams.

Dinner. — Bean porridge with bread 415 grams, boiled onions 99 grams, coffee 545 grams, milk 91 grams, sugar 25 grams, bread 63 grams, bread pud- ding 282 grams.

Supper. — Apple fritters 371 grams, syrup 67 grams, biscuit 87 grams, butter 36 grams, pickles 23 grams, coffee 464 grams, milk 91 grams, sugar 25 grams.

Thursday, October 29, 1903.

Breakfast. — Fried rice cakes 201 grams, syrup 54 grams, coffee 545 grams. Dinner. — Hamburg steak* with bread, fat, and onions 230 grams, boiled

potatoes 211 grams, Sitewed tomatoes 267 grams, bread 61 grams, coffee

363 grams. Supper. — Apple sauce 277 grams, biscuits 293 grams, butter 56 grams, apple

pie 117 grams, tea 527 grams.

* Hamburg steak contained 52 grams meat, 4 grams fat. 63 grams onions, 111 grams bread, each man eating 230 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 295

Friday, October 30, 1903.

Breakfast. — Boiled hominy 364 grams, sugar 47 grams, milk 91 grams, coffee

455 grams.* Dinner. — Fish 219 grams, French fried potatoes 158 grams, boiled onions 58

grams, bread pudding 333 grams, cofEee 436 grams. Supper. — Bacon 61 grams, Saratoga chips 119 grams, stewed prunes 206 grams,

bread 155 grams, butter 63 grams, cofEee 454 grams.

Saturday, October 31, 1903.

Breakfast. — Steamed oatmeal (soft) 349 grams, sugar 76 grams, milk 182 grams, biscuits 109 grams, butter 53 grams, cofCee 409 grams.

Dinner. — Macaroni flavored with cheese 345 grams, stewed tomatoes 149 grams, bread 58 grams, apple pie 112 grams, cofEee 416 grams.

Supper. — Boiled cabbage 273 grams, bologna sausage 159 grams, bread 79 grams, rice pudding 224 grams, cofEee 500 grams.

Sunday, November 1, 1903.

Breakfast. — Apple 240 grams, rice croquettes 271 grams, syrup 67 grams, bread

41 grams, coflEee 417 grams. Dinner. — Roast pork 294 grams, apple sauce 217 grams, potatoes 352 grams,

tapioca pudding 116 grams, cofEee 417 grams. Supper. — Biscuits 415 grams, butter 58 grams, blackberry jam 133 grams,

pickles 33 grams, tea 416 grams.

Monday, November 3, 1903.

Breakfast. — Steamed oatmeal 448 grams, milk 208 grams, sugar 65 grams,

bread 70 grams, cofEee 375 grams. Dinner. — Beef stew 187 grams, potatoes 261 grams, onions 51 grams, thickened

with corn starch 14 grams, bread 140 grams, coffee 500 grams. Supper. — Macaroni 149 grams, stewed tomatoes 271 grams, pickles 72 grams,

apple pie 109 grams, bread 139 grams, butter 53 grams, cofEee 516 grams.

Tuesday, November 3, 1903.

Breakfast. — Boiled rice 303 grams, sugar 72 grams, milk 225 grams, bread 67

grams, cofEee 450 grams. Dinner. — Baked bean porridge 326 grams, boiled onions 128 grams, potatoes

287 grams, bread 105 grams, coffee 508 grams. Supper. — Boiled cabbage 217 grams, Saratoga chips 53 grams, stewed prunes

67 grams, fried rice 149 grams, syrup 58 grams, coffee 516 grams, bacon

37 grams, potatoes 179 grams.

* One cup, total weight 4§4 grams, but containing small portions of milk and sugar.

296 PHYSIOLOGICAL ECONOMY IN NUTRITION

Wednesday, November ^ 1903.

Breakfast. — Apple 250 grams, fried hominy 100 grams, syrup 50 grams, coffee 835 grams.

Dinner. — Hamburg stealc with bread, fat, and onions 200 grams, boiled pota- toes 250 grams, stewfid tomatoes 250 grams, bread 75 grams, coffee 1 cup.

Supper. — Apple fritters 226 grams, syrup 50 grams, biscuit 96 grams, butter 30 grams, coffee 1 cup.

Thursday, November 5, 1903.

Breakfast. — Banana 114 grams, boiled rice * 250 grams, with milk 181 grams,

and sugar 76 grams, coffee 1 cup. Dinner. — Macaroni and cheese 300 grams, bread 50 grams, apple sauce 200

grams, custard pie 112 grams, coffee 1 cup. Supper. — Sausage 50 grams, potato chips 100 grams, stewed prunes 165 grams,

bread 50 grams, butter 25 grams, coffee 1 cup.

Friday, November 6, 1903.

Breakfast. — Rice croquettes 200 grams, syrup 50 grams, coffee 1 cup.

Dinner. — Clam chowder with onions, tomatoes, and potatoes 350 grams, bread

75 grams, coffee 1 cup, tapioca-peach pudding 125 grams. Supper. — Bread 127 grams, butter 40 grams, jam 125 grams, tea 1 cup.

Saturday, November 7, 1903.

Breakfast. — Soft oatmeal 300 grams, milk 150 grams, sugar 50 grams, bread 30

grams, coffee 1 cup. Dinner. — Bean porridge with onions 294 grams, stewed prunes 66 grams, bread

75 grams, coffee 1 cup. Supper. — Bread pudding 292 grams, stewed peaches 97 grams, crackers 50

grams, butter 25 grams, coffee 1 cup.

Sunday, November 8, 1903.

Breakfast. — Apple 197 grams, stewed hominy 248 grams, milk 160 grams,

sugar 50 grams, coffee 1 cup. Dinner. — Beef stew thickened with corn starch, onions, and potatoes 405

grams, bread 76 grams, apple sauce 126 grams, coffee 1 cup. Supper. — Pie 107 grams, chocolate 1 cup, biscuit 200 grams, butter 30 grams,

stewed prunes 160 grams.

* Bice or hominy on being moistened and cooked gains in weight 120 per cent; or rather, after the excess of moisture has evaporated and the rice is fried, it shows a gain of that amount. But for boiled rice or hominy, without drying or frying, there is an increase in weight of 230 per cent, as usually prepared.

I

PHYSIOLOGICAL ECONOMY IN NUTRITION 297

Monday, November 9, 1903.

Breakfast. — Wheat griddle cakes 200 grams, syrup 40 grams, coffee 1 cup. Dinner. — Corned beef 125 grams, cabbage 200 grams, potatoes 175 grams, bread

75 grams, coffee 1 cup. Supper. — Rice pudding 150 grama, stewed peaches 100 grams, crackers 50

grams, butter 25 grams, coffee 1 cup.

Tuesday, November 10, 1903.

Breakfast. — Toasted bread 200 grams, butter 40 grams, boiled egg 50 grams,

coffee 1 cup. Dinner. — Macaroni baked with cheese 300 grams, bread 50 grams, apple sauce

200 grams, custard pie 112 grams, coffee 1 cup. Supper. — Bread pudding 300 grams, stewed peaches 100 grams, crackers 50

grams, butter 25 grams, coffee 1 cup.

Wednesday, November 11, 1903.

Breakfast. — Apple 196 grams, boiled rice 247 grams, milk 125 grams, sugar 50

grams, coffee 1 cup. Dinner. — Hamburg steak with bread, fat, and onions 200 grams, boiled

potatoes 250 grams, stewed tomatoes 250 grams, bread 75 grams, coffee

1 cup. Supper. — Fried rice 100 grams, syrup 50 grams, biscuit 173 grams, butter 30

grams, tea 1 cup.

Thursday, November 12, 1903.

Breakfast. — Banana 114 grams, toasted bread 179 grams, butter 50 grama,

cofEee 1 cup. Dinner. — Sausage 96 grams, French fried potatoes 200 grams, pickles 50

grams, bread 50 grams, apple and rice pudding 175 grams, coffee 1 cup. Supper. — Boiled hominy 200 grams, milk 125 grams, sugar 47 grams, stewed

prunes 109 grams, bread 50 grams, coffee 1 cup.

Friday, November 13, 1903.

Breakfast. — Fried hominy 100 grams, syrup 50 grams, cofCee 1 cup.

Dinner. — Clam chowder with onions, potatoes, and tomatoes •350 grams, bread

76 grams, coffee 1 cup. Supper. — Biscuit 277 grams, butter 60 grams, jam 125 grams, sar4ine$ §5

grams, coffee 1 cup.

298 PHYSIOLOGICAL ECONOMY IN NUTRITION

Saturday, November I4, 1903.

Breakfast. — Boiled rice 260 grains, milk 12S grams, sugar 60 grams, coffee

1 cup. Dinner. — Beef stew with onions, potatoes, thickened with corn starch 350

grams, bread 75 grams, apple sauce 125 grams, coffee 1 cup. Supper. — Rice croquettes 125 grams, syrup 40 grams, biscuit 175 grams, butter

25 grams, tea 1 cup.

Sunday, November 15, 1903.

Breakfast. — Apple 224 grams, soft boiled oatmeal 200 grams, milk 100 grams,

sugar 40 grams, coffee 1 cup. Dinner. — Macaroni and cheese 300 grams, stewed tomatoes 150 grams, bread

50 grams, pie 92 grams, coffee 1 cup. Supper. — Fried bacon 30 grams, fried egg 40 grams, potato chips 100 grams,

bread 50 grams, coffee 1 cup.

Monday, November 16, 1903.

Breakfast. — Wheat griddle cakes 150 grams, syrup 40 grams, coffee 1 cup. Dinner. — Corned beef 75 grams, cabbage 200 grams, mashed potatoes 200

grams, bread 50 grams, coffee 1 cup. Supper. — Rice pudding 150 grams, stewed peaches 100 grams, crackers 50

grams, butter 20 grams, coffee 1 cup.

Tuesday, November 17, 1903.

Breakfast. — Indian-meal pudding 200 grams, milk 125 grams, coffee 1 cup. Dinner. — Tomato soup with potatoes and onions boiled together 337 grams,

bread 100 grams, sausage 44 grams, baked potato 200 grams, coffee 1 cup. Supper. — Fried Indian-meal pudding 100 grams, syrup 50 grams, butter 35

grams, coffee 1 cup, apple sauce 100 grams, biscuit 150 grams.

Wednesday, November 18, 1903.

Breakfast. — Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, coffee

1 cup. Dinner. — Bean soup (thick) 200 grams, pickles 85 grams, bread pudding 250

grams, bread 76 grams, coffee 1 cup, stewed peaches 75 grams. Supper. — Fried hominy 150 grams, butter 25 grams, syrup 50 grams, bread

76 grams, stewed prunes 100 grams, coffee 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 299

Thursday, November 19, 1903.

Breakfast. — Boiled rice 300 grams, milk 150 grams, sugar 50 grams, cofEee

1 cup. Dinner. — Hamburg steak made with plenty of chopped bread, fat, and onions

200 grams, baked potato 250 grams, bread 76 grams, stewed tomatoes

250 grams, coffee 1 cup. Supper. — Biscuit 275 grams, butter 50 grams, apple sauce 175 grams, tea 1 cup.

Friday, November 20, 1903.

Breakfast. — Apple 200 grams, fried rice 150 grams, syrup 60 grams, coffee

1 cup. Dinner. — Codfish-balls made with plenty of potatoes 200 grams, boiled onions

200 grams, bread 76 grams, apple pie 105 grams, coffee 1 cup. Supper. — Banana fritters 200 grams, bread 75 grams, butter 50 grams, pickles

30 grams, coffee 1 cup.

Saturday, November 21, 1903.

Breakfast. — Wheat griddle cakes 200 grams, syrup 60 grams, bread 50 grams, cofEee 1 cup.

Dinner. — Split pea soup 200 grams, bread 76 grams, pickles 30 grams, tapioca- peach pudding 150 grams, coffee 1 cup.

Supper. — Biscuit 275 grams, stewed prunes 100 grams, butter 60 grams, tea 1 cup.

Sunday, November 22 1903.

Breakfast. — Apple 217 grams, Johnny cake made of corn meal 200 grams,

butter 60 grams, cofEee 1 cup. Dinner. — Beef stew with onions, potatoes, and corn starch 850 grams, bread

75 grams, coffee 1 cup, pie 118 grams. Supper. — Chocolate 1 cup, bread 160 grams, milk 300 grams.

Monday, November 23, 1903.

Breakfast. — Boiled rice 300 grams, milk 125 grams, sugar 60 grams, cofEee

1 cup. Dinner. — Macaroni boiled 800 grams, stewed tomatoes 250 grams, bread 75

grams, pie 114 grams, coffee 1 cup. Supper. — Fried rice 150 grams, syrup 60 grams, jam 76 grams, bread 75 grams,

tea 1 eup.

300 PHYSIOLOGICAL ECONOMY IN NUTRITION

Tuesday, November 84, 1903.

Breakfast. — Boiled hominy 150 grams, milk 126 grams, sugar 30 grams, coffee

1 cup, orange 200 grams. Dinner. — Tomato soup with potatoes and onions boiled together 325 grams,

bread 100 grams, fried sausage 60 grams, baked potato 200 grams, cofEee

1 cup. Supper. — Fried hominy 100 grains, syrup 60 grams, biscuit 150 grams, butter

36 grams, apple sauce 100 grams, coffee 1 cup.

Wednesday, November 25, 1903.

Breakfast. — Boiled Indian-meal 200 grams, milk 126 grams, coffee 1 cup, orange

225 grams. Dinner. — Split pea soup (thick) 200 grams, bread 76 grams, pickles 30 grams,

apple pie 120 grams, cofiee 1 cup. Supper. — Bread pudding 260 grams, stewed peaches 100 grams, crackers 60

grams, butter 25 grams, tea 1 cup.

Thursday, November 26, 1903.

Breakfast. — Biscuit 260 grams, butter 60 grams, apple sauce 160 grams, coSee

1 cup. Dinner. — Roast turkey (sliced) 100 grams, cranberry sauce 150 grams, mashed

potatoes 150 grams, bread crumb stuffing 100 grams, boiled onions 200

grams, bread 75 grams, corn-starch pudding 125 grams, orange 200 grams,

cofEee 1 cup. Supper. — Crackers 50 grams, tea 1 cup, stewed prunes 150 grams, butter 60

grams, wheat bread 100 grams.

Friday, November 87, 1903.

Breakfast. — Boiled rice 260 grams, milk 126 grams, sugar 60 grams, cofiee

1 cup. Dinner. — Clam chowder with onions, potatoes, and tomatoes 360 grams, bread

76 grams, cofiee 1 cup. Supper. — Biscuit 276 grams, butter 60 grams, jam 125 grams, sardine 60 grami,

cofiee 1 cup.

Saturday, November 28, 1903.

Breakfast. — Fried rice 100 grams, syrup 60 grams, cofiee 1 cup, at'ple 200

grams. Dinner. — Boiled macaroni 200 grams, stewed tomatoes 260 grams, bread 60

grams, apple pie 150 grams, coffee 1 cup. Supper. — Potato chips 100 grams, fried bacon 30 grams, bread 75 grams, jam

76 grams, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 301

Sunday, November 29, 1903.

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup. Dinner. — Bean soup (thick) 200 grams, bread 75 grams, boiled potato 160

grams, bread pudding 250 grams, coffee 1 cup. Supper. — Stewed peaches 100 grams, butter 35 grains, bread 75 grams, fried

sausage 33 grams, coffee 1 cup.

Monday, November 30, 1903.

Breakfast. — Boiled oatmeal 200 grams, milk 125 grams, sugar 30 grams, coffee

1 cup. Dinner. — Corned beef 75 grams, cabbage 200 grams, mashed potatoes 200

grams, bread 50 grams, coffee 1 cup. Supper. — Rice pudding 150 grams, stewed peaches 100 grams, crackers 50

grams, butter 25 grams, coffee 1 cup.

Tuesday, December 1, 1903.

Breakfast. — Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, coffee

1 cup. Dinner. — Tomato soup with potatoes and onions boiled together 325 grams,

bread 100 grams, shaved dried beef 30 grams, baked potato 147 grams,

coffee 1 cup. Supper. — Fried hominy 100 grams, syrup 50 grams, crackers 50 grams, butter

30 grams, coffee 1 cup, apple sauce 100 grams.

Wednesday, December 2, 1903.

Breakfast. — Boiled Indian- meal 200 grams, milk 125 grams, coffee 1 cup,

orange 200 grams. Dinner. — Split pea soup (thick) 200 grams, bread 75 grams, pickles 30 grams,

apple pie 125 grams, coffee 1 cup. Supper. — Stewed peaches 100 grams, bread pudding 250 grams, crackers 50

grams, butter 25 grams, coffee 1 cup.

Thursday, December 3, 1903.

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup. Dinner. — Hamburg steak with bread, fat, and onions 150 grams, boiled pota- toes 250 grams, stewed tomatoes 250 grams, bread 75 grams, coffee 1 cup. Supper, — Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

302 PHYSIOLOGICAL ECONOMY IN NUTRITION

Friday, December 4, 1903.

Breakfast. — Fried rice 100 grams, syrup 60 grams, coffee 1 oup.

Dinner. — Clam chowder with onions, tomatoes, and potatoes 350 grams, bread

75 grams, coffee 1 cup. Supper. — Biscuit 275 grams, butter 50 grams, coffee 1 cup, jam 125 grams,

sardines 75 grams.

Saturday, December 5, 1903.

Breakfast. — Boiled oatmeal 175 grams, milk 125 grams, sugar 80 grams, coffee

1 cup. Dinner. — Boiled macaroni 200 grams, stewed tomatoes 250 grams, bread 60

grams, pie 117 grams, coffee 1 cup. Supper. — Potato chips 100 grams, fried bacon 30 grams, corn-starch custard

125 grams, bread 40 grams, tea 1 cup.

Sunday, December 6, 1903.

Breakfast. — Banana 125 grams, toasted bread 150 grams, butter 50 grams,

coffee 1 cup. Dinner. — Sausage 50 grams, French fried potatoes 200 grams, pickles 30 grams,

apple-rice pudding 200 grams, coffee 1 cup. Supper. — Stewed prunes 150 grams, crackers 75 grams, butter 40 grams, coffee

1 cup.

Monday, December 7, 1903.

Breakfast — Corn-meal Johnny-cake 200 grams, butter 60 grams, coCee 1 cup. Dinner. — Bean soup (thick) 200 grams, boiled potatoes 200 grams, bread 75

grams, pie 146 grams, coffee 1 cup. Supper. — Crackers 80 grams, milk 200 grams, stewed peaches 150 grams,

coffee 1 cup.

Tuesday, December 8, 1903.

Breakfast. — Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1

cup. Dinner. — Meat pie (made with a little meat, flour, etc.) 150 grams, mashed

potato 250 grams, stewed prunes 100 grams, bread 75 grams, coffee 1

cup. Supper. — Fried rice 100 grams, syrup 50 grams, bread 100 grams, cocoa 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 303

Wednesday, December 9, 1903.

Breakfast. — Boiled oatmeal 175 grams, milk 100 grams, sugar 25 grams, coffee

1 cup. Dinner. — Boiled macaroni without cheese 200 grams, stewed tomatoes 250

grams, bread 76 grams, pie 110 grams, coffee 1 cup. Supper. — Bread 200 grams, milk 200 grams, stewed peaclies 150 grams, cocoa

1 cup.

Thursday, December JO, 1903.

Breakfast. — Boiled hominy 125 grams, milk 100 grams, sugar 30 grams, coffee

1 cup. Dinner. — Roast beef 50 grams, boiled potato 200 grams, bread 75 grama, boiled

onions 100 grams, coffee 1 cup. Supper. — Suet pudding 150 grams, stewed prunes 150 grams, crackers 50 grams,

cocoa 1 cup.

Friday, December 11, 1903.

Breakfast. — Fried hominy 100 grams, syrup 50 grams, coffee 1 cup.

Dinner. — Clam chowder with onions, potatoes and tomatoes 350 grams, bread

100 grams, coffee 1 cup. Supper. — Biscuit 275 grams, butter 50 grams, sardine 50 grams, jam 125 grams,

cocoa 1 cup.

Saturday, December 12, 1903.

Breakfast. — Griddle cakes (with egg) 200 grams, syrup 50 grams, coffee 1 cup.

Dinner. — Cold roast beef 50 grams, French fried potatoes 200 grams, apple- rice pudding 200 grams, pickles 30 grams, coffee 1 cup.

Supper. — Bread 100 grams, butter 50 grams, stewed prunes 150 grams, cocoa 1 cup.

Sunday, December 13, 1903.

Breakfast. — Boiled Indian-meal 200 grams, milk 100 grams, coffee 1 cup. Dinner. — Tomato soup with potatoes and onions boiled together 325 grams,

bread 100 grams, shaved dried beef 12 grams, baked potato 110 grams,

coffee 1 cup. Supper. — Bread 150 grams, butter 50 grams, apple sauce 175 grams, cocoa 1

cup.

Monday, December lli,, 1903.

Breakfast. — Fried Indian-meal 100 grams, syrup 50 grams, coffee 1 cup. Dinner. — Split-pea soup (thick) 175 grams, bread 75 grams, boiled onions 100

grams, mashed potato 150 grams, apple pie 121 grams, coffee 1 cup. Supper. — Bread 100 grams, milk 200 grams, stewed peaches 150 grams, cocoa

1 cup.

304 PHYSIOLOGICAL ECONOMY IN NUTEITION

Tuesday December 15, 1903.

Breakfast. — Boiled rice 160 grams, milk 125 grams, sugar 30 grams, coffee 1

cup. Dinner. — Baked macaroni with a little cheese 200 grams, stewed tomatoes 200

grams, bread 60 grams, pie 116 grams, cofiee 1 cup. Supper. — Bread. pudding 260 grams, stewed peaches 100 grams, crackers 50

grams, butter 15 grams, cofTee 1 cup.

Wednesday, December 16, 1903.

Breakfast. — Fried rice 100 grams, syrup 60 grams, coffee 1 cup. •Dinner. — Hamburg steak with bread, fat, and onions 160 grams, boiled potatoes

200 grams, apple sauce 200 grams, tiread 76 grams, coffee 1 cup. Supper. — Biscuits 150 grams, butter 20 grams, stewed prunes 150 grams, tea

1 cup.

Thursday, December 17, 1903.

Breakfast. — Boiled hominy 150 grams, milk 126 grams, sugar 30 grams, coffee

1 cup. Dinner. — Vegetable soup (thickened with flour) containing potatoes, onions,

and tomatoes 300 grams, bread 75 grams, apple-rice pudding 160 grams,

coffee 1 cup. Supper. — Fried bacon 30 grams, baked potato 150 grams, bread 50 grams,

butter 15 grams, coffee 1 cup.

Friday, December 18, 1903.

Breakfast. — Fried hominy 100 grams, syrup 50 grams, coffee 1 cup.

Dinner. — Clam chowder with onions, potatoes, and tomatoes 350 grams, bread

75 grams, coffee 1 cup. Supper. — Shaved dried beef 30 grams, biscuit 150 grams, butter 20 grams,

apple sauce 160 grams, tea 1 cup.

Saturday, December 19, 1903.

Breakfast. — Boiled Indian-meal 150 grams, milk 126 grams, sugar 80 grams,

bread 36 grams, coffee 1 cup. Dinner. — Corned beef 75 grams, cabbage 200 grams, boiled potatoes 175 grams,

bread 40 grams, coffee 1 cup. Supper. — Rice pudding with raisins 160 grams, stewed peaches 100 grams,

crackers 50 grams, butter 15 grams, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 305

Sunday, December W, 1903.

Breakfast Apple 150 grams, fried Indian-meal 100 grams, bread 35 grams,

syrup 60 grams, uofiee 1 cup. Dinner. — Split-pea soup (thick) 150 grams, bread 40 grams, boiled carrots 100

grams, mashed potato 150 grams, apple pie 125 grams, coSee 1 cup. Supper. — Sausage 60 grams, Erench fried potatoes 100 grams, bread 60 grams,

butter 16 grams, tea 1 cup.

Monday, December M, 1903.

Breakfast. — Wheat griddle cakes 150 grams, syrup 40 grams, cofiee 1 cup. Dinner. — Beef stew (with onions and potatoes, thickened with corn starch) 350

grams, bread 76 grams, stewed prunes 125 grams, coffee 1 cup. Supper. — Suet pudding 150 grams, apple sauce 125 grams, tea 1 cup.

Tuesday, December n, 1903.

Breakfast. ^ Apple 150 grams, boiled rice 150 grams, milk 125 grams, sugar 80

grams, bread 30 grams, coffee 1 cup. Dinner. — Baked macaroni with cheese 200 grams, stewed tomatoes 200 grams,

bread 50 grams, pie 110 grams, coffee 1 cup. Supper. — Bread pudding 250 grams, stewed peaches 100 grams, crackers 60

grams, butter 16 grams, tea 1 cup.

Wednesday, December 23, 1903.

Breakfast. — Fried rice 100 grams, syrup 50 grams, crackers 30 grams, butter 10 grams, coffee 1 cup.

Dinner — Bean soup (thick) 200 grams, bread 75 grams, pickles 30 grams, tapi- oca-peach pudding 150 grams, coffee 1 cup.

Supper. — Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams, butter 15 grams, tea 1 cup.

Thursday, December ^4, 1903.

Breakfast. — Apple 200 grams, boiled hominy 150 grams, milk 125 grams, sugar

30 grams, coffee 1 cup. Dinner — Tomato soup with potatoes and onions boiled together 325 grams,

fried sausage 40 grams, bread 75 grams, baked potato 150 grams, coffee

1 cup. Supper — Biscuit 175 grams, butter 30 grams, jam 125 grams, tea 1 cup.

20

306 PHYSIOLOGICAL ECONOMY IN NUTRITION

Friday, December 25, 1903.

Breakfast. — Apple 200 grams, fried hominy 130 grams, syrup 50 grams, coffee

1 cup. Dinner. — Roast turkey 100 grams, bread-crumb stufBng 100 grams, cranberry

sauce 160 grams, boiled onions 200 grams, mashed potatoes 150 grams,

bread 76 grams, orange 200 grams, corn-starch custard 126 grams, coffee

1 cup. Supper. — Bread 100 grams, crackers 26 grams, stewed prunes 160 grams, butter

40 grams, tea 1 cup.

Saturday, December 26, 1903.

Breakfast. — Boiled rice 200 grams, milk 125 grams, sugar 30 grams, coffee 1

cup. Dinner. — Clam chowder with onions, potatoes, and tomatoes 360 grams, bread

76 grams, pickles 36 grams, coffee I cup. Supper. — Potato chips 100 grams, fried bacon 25 grams, bread 76 grams, jam

76 grams, tea 1 cup.

Sunday, December 27, 1903.

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, coflFee 1 cup,

apple 200 grams. Dinner. — Split-pea soup (thick) 200 grams, bread 76 grams, stewed tomatoes

160 grams, pie 115 grams, coffee 1 cup. Supper. — Suet pudding (plum duff) 160 grams, apple sauce 125 grams, tea

1 cup.

Monday, December 28, 1903.

Breakfast. — Boiled Indian-meal 150 grams, milk 126 grams, sugar 30 grams,

coffee 1 cup, apple 200 grams. Dinner. — Corned beef 76 grams, cabbage 200 grams, mashed potatoes 200

grams, bread 50 grams, coffee 1 cup. Supper. — Rice pudding 150 grams, stewed peaches 100 grams, crackers 40 grams,

butter 16 grams, tea 1 cup.

Tuesday, December 29, 1903.

Breakfast. — Fried Indian-meal 100 grams, syrup 50 grams, coffee 1 cup, apple

210 grams. Dinner. — Boiled macaroni 200 grams, stewed tomatoes 250 grams, bread 50

grams, apple pie 140 grams, coffee 1 cup. Supper. — Potato chips 100 grams, fried bacon 85 grams, bread 75 grams, jam

76 grams, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 307

Wednesday, December 30, 1903.

Breakfast. — Boiled rice 160 grama, milk 125 grams, sugar 30 grams, coffee 1

cup, apple 150 grams, baked potato 100 grams. Dinner. — Hamburg steak with bread, fat, and onions 150 grams, boiled potatoes

200 grams, apple sauce 200 grams, bread 75 grams, coffee 1 cup. Supper. — Biscuit 150 grams, butter 20 grams, stewed prunes 150 grams, tea 1

cup.

Thursday, December 31, 1903.

Breakfast. — Apple 175 grams, fried rice 100 grams, syrup 56 grams, coffee 1

cup, baked potato 90 grams. Dinner. — Split-pea soup (thick) 200 grams, bread 75 grams, pickles 30 grams,

boiled potato 100 grams, coffee 1 cup, pie 115 grams. Supper. — Bread pudding 250 grams, stewed peaches 100 grams, crackers 20 ' grams, butter 10 grams, tea 1 cup.

Friday, January 1, 190^.

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, apple 175 grams,

coffee 1 cup, baked potato 100 grams. Dinner. — Clam chowder with onions, potatoes, and tomatoes 350 grams, bread

75 grams, ice cream 200 grams, coffee 1 cup. Supper. — Suet pudding 150 grams, apple sauce 125 grams, crackers 25 grams,

tea 1 cup.

Saturday, January 2, 1904-

Breakfast. — Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1

cup, apple 190 grams, baked potato 100 grams. Dinner. — Baked macaroni with small amount of cheese 200 grams, stewed

tomatoes 200 grams, bread 50 grams, pie 115 grams, coffee 1 cup. Supper. — Biscuit 125 grams, butter 20 grams, fried bacon 30 grams, baked

potato 150 grams, stewed prunes 150 grams, tea 1 cup.

Sunday, January 3, 1904.

Breakfast. — Apple 190 grams, fried rice 100 grams, syrup 50 grams, baked

potato 90 grams, butter 10 grams, coffee 1 cup. Dinner. — Baked potato 150 grams, dried beef 50 grams, stewed with milk

50 grams, bread 75 grams, butter 20 grams, coffee 1 cup, pickles 20 grams,

tapioca-peach pudding 126 grams. Supper. — Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams,

butter 15 grams, tea 1 cup.

308 I>HYSI0L0GICAL ECONOMY IN NUTRITION

Monday, January ^, 1904.

Breakfast. — Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams,

bread 35 grams, coffee 1 cup. Dinner. — Tomato soup with potatoes and onions boiled together 325 grams,

bread 75 grams, coffee 1 cup, bread pudding 150 grams. Supper. — Biscuit 175 grams, butter 30 grams, jam 125 grams, tea 1 cup.

Tuesday, January 5, 1904'

Breakfast. — Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, baked

potato 150 grams, butter 10 grams, coffee 1 cup. Dinner. — Split-pea soup (thick) 300 grams, bread 75 grams, pickles 30 grams,

coffee 1 cup, pie 100 grams. Supper. — Fried bacon 30 grams, potato chips 100 grams, bread 75 grams, jam

60 grams, tea 1 cup.

Wednesday, January 6, 1904'

Breakfast. — Fried hominy 100 grams, syrup 50 grams, coffee 1 cup, apple 200

grams. Dinner. — Hamburg steak with plenty of bread, fat, and onions 150 grams, boiled

potatoes 200 grams, apple sauce 200 grams, bread 76 grams, coffee 1 cup. Supper. — Biscuit 150 grams, butter 20 grams, stewed prunes 150 grams, tea

1 cup.

Thursday, January 7, 1904-.

Breakfast. — Apple 190 grams, boiled rice 150 grams, milk 125 grams, sugar 30

grams, coffee 1 cup, baked potato 100 grams. Dinner. — Baked macaroni with small amount of cheese 200 grams, stewed

tomatoes 200 grams, bread 50 grams, coffee 1 cup, pie 130 grams. Supper. — Suet pudding 150 grams, apple sauce 125 grams, crackers 25 grams,

tea 1 cup.

. Friday, January 8, 190^.

Breakfast. — Apple 150 grams, wheat griddle cakes 200 grams, syrup 50 grams,

coffee 1 cup. Dinner. — Fish-balls with creamed potatoes 150 grams, stewed tomatoes 200

grams, bread 75 grams, coffee 1 cup, tapioca-peach pudding 125 grams. Supper. — Biscuit 150 grams, butter 20 grams, stewed peaches 150 grams, tea 1

cup, baked potato 100 grams.

Saturday, January 9, 190^.

Breakfast. — Apple 200 grams, boiled rice 150 grams, milk 125 grams, sugar 30 grams, butter 10 grams, baked potato 100 grams, coffee 1 cup.

Dinner. — Baked potato 150 grams, dried beef 50 grams, stewed with milk 20 grams, bread 75 grams, butter 20 grams, pickles 20 grams, coffee 1 cup.

Supper. — Apple fritters 200 grams, stewed prunes 125 grams, bread 60 grams, butter 16 grams, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 309

Sunday, January 10, 190^.

Breakfast. — Fried rice 100 grams, syrup 50 grams, coffee 1 cup, apple 250

grams. Dinner. — Tomato soup with potatoes and onions boiled together 325 grams,

bread 75 grams, bread pudding 150 grams, coffee 1 cup. Supper. — Toasted bread 100 grams, butter 20 grams, sardine 25 grams, stewed

prunes 150 grams, tea 1 cup.

Monday, January 11, 1904-

Breakfast. — Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams, bread 35 grams, butter 10 grams, coffee 1 cup.

Dinner. — Boiled fresh beef 75 grams, boiled cabbage 200 grams, mashed pota- toes 200 grams, bread 50 grama, coffee 1 cup.

Supper. — Eice pudding 150 grams, stewed peaches 100 grams, crackers 30 grams, butter 10 grams, tea 1 cup.

Tuesday, January 1%, 1904-.

Breakfast. — Fried Indian-meal 100 grams, syrup 50 grams, coffee 1 cup = 350

grams or 367 cc, bread 50 grams, butter 15 grams. Dinner. — Boiled macaroni 250 grams, stewed tomatoes 250 grams, bread 75

grams, coffee 1 cup, 867 grams. Supper. — Potato chips 100 grams, fried bacon 25 grams, bread 75 grams, jam

75 grams, tea 1 cup = 350 co.

Total nitrogen, 7.793 grama. Fuel value, 2404 calories.

Wednesday, January 13, 1904-

Breakfast. — Boiled rice 150 grams, milk 130 cc. 125 grams, sugar 30 grams,

butter 10 grams, bread 30 grams, coffee 1 cup = 350 cc. Dinner. — Hamburg steak with plenty of bread, fat, and onions chopped together

150 grams, boiled potatoes 200 grams, apple sauce 200 grams, bread 75

grams, coffee 1 cup = 350 cc. Supper. — Fried rice 100 grama, syrup 50 grams, tea 350 cc, bread 50 grams,

butter 15 grams. Total nitrogen, 9.992 grams. Fuel value, 2133 calories.

Thursday, January 14, 1904-

Breakfast. — Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, butter

10 grams, bread 30 grams, coffee 1 cup = 350 cc. Dinner. — Split-pea soup (thick) 200 grams, bread 75 grams, mashed potatoes

100 grams, pickles 30 grams, coffee 1 cup = 350 cc, pie 120 grams. Supper. — Suet pudding 150 grams, apple sauce 125 grams, crackers 25 grams,

tea 1 cup = 350 cc.

Total nitrogen, 7.412 grams. Fuel value, 2000 calories.

310 PHYSIOLOGICAL ECONOMY IN NUTRITION

Friday, January 15, 190 J^.

Breakfast. — Wheat griddle cakes 1!00 grams, syrup 50 grams, coffee 1 cup =

350 cc. Dinner. — Codfish-balls (4 parts potato, 1 part fish, fried in pork fat) 158 grams,

stewed tomatoes 200 grams, bread 76 grams, cofEee 1 cup = 350 cc, apple

pie 96 grams. Sapper. — Apple fritters 200 grams, stewed prunes (stones not included) 125

grams, bread 60 grams, butter 15 grams, tea 1 cup = 350 cc. Total nitrogen, 8.660 grams. Fuel value, 2030 calories.

Saturday, January 16, 1904-.

Breakfast. — Soft oatmeal 160 grams, milk 100 grams, sugar 30 grams, bread 30

grams, butter 10 grams, cofEee 1 cup = 350 cc. Dinner. — Baked macaroni with a little cheese 200 grams, stewed tomatoes 200

grams, bread 50 grams, tapioca^-peach pudding 150 grams, coffee 1 cup

= 350 cc. Supper. — French fried potatoes 100 grams, fried bacon 20 grams, bread 75

grams, jam 76 grams, tea 1 cup = 360 cc.

Total nitrogen, 7.282 grams. Fuel value, 1824 calories.

Sunday, January 17, 1904..

Breakfast. — Boiled Indian-meal 125 grams, milk 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, cofEee 1 cup = 350 cc.

Dinner. — Bean soup (thick) 200 grams, bread 75 grams, mashed potato 100 grams, pickles 25 grams, coffee 1 cup = 360 cc, custard pie 105 grams.

Supper. — Crackers 50 grams, butter 15 grams, stewed prunes (without stones) 126 grams, sponge cake 100 grams, tea 350 cc. Total nitrogen, 8.349 grams. Fuel value, 2081 calories.

Monday, January 18, 1904.

Breakfast. — Apple 150 grams, fried Indian-meal 100 grams, syrup 50 grams, baked potato 90 grams, butter 10 grams, coffee 1 cup.

Dinner. — Beef stew with potatoes and onions thickened with corn starch 300 grams, bread 75 grams, cofiee 1 cup.

Supper. — Bread pudding 250 grams, stewed peaches 100 grams, crackers 25 grams, butter 10 grams, tea 1 cup.

Tuesday, January 19, 1904.

Breakfast. — Apple 180 grams, boiled rice 150 grams, milk 125 grams, sugar 80

grams, baked potato 100 grams, butter 10 grams, coffee 1 cup. Dinner. — Tomato soup with potatoes and onions boiled together 350 grams,

bread 75 grams, mashed potatoes 160 grams, pickles 30 grams, coffee 1

cup, pie 129 grams. Supper. — Biscuit 125 grams, butter 20 grams, apple sauce 175 grams, crackers

16 grams, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 311

Wednesday, January W, 1904..

Breakfast. — Apple 150 grams, fried rice 100 grams, syrup 60 grams, biscuit 50

grams, butter 10 grams, coffee 1 cup. Dinner. — Balced beans witli a little salt pork 150 grams, bread 76 grams, boiled

onions 100 grams, coffee 1 cup. Supper. —French fried potatoes 100 grams, fried bacon 20 grams, bread 50 grams, butter 10 grams, tea 1 cup.

Thursday, January '21, 1904..

Breakfast. — Wheat griddle cakes 150 grams, syrup 50 grams, butter 10 grams,

bread 50 grams, coffee 1 cup. Dinner. — Mashed potatoes 200 grams, fried egg 33 grams, bread 75 grams, butter

15 grams, apple pie 117 grams, coffee 1 cup. Supper. — Crackers 50 grams, butter 10 grams, stewed prunes 126 grams, tea

1 cup, sponge cake 50 grams.

Friday, January 22, 1904.

Breakfast. — Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, baked potato 100 grams, butter 10 grams.

Dinner. — Clam chowder with onions, potatoes, and tomatoes 200 grams, bread 75 grams, mashed potato 100 grams, coffee 1 cup.

Supper. — Apple fritters 200 grams, jam 75 grams, tea 1 cup, gingerbread 30 grams.

Saturday, January 23, 1904-

Breakfast. — Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee

1 cup, butter 10 grams, baked potato 150 grams. Dinner. — Boiled macaroni 250 grams, stewed tomatoes 250 grams,, bread 75

grams, coffee 1 cup. Supper. — French fried potatoes 125 grams, fried bacon 30 grams, bread 100

grams, jam 75 grams, tea 1 cup.

Sunday, January 24, 1904-

Breakfast. — Fried rice 160 grams, syrup 50 grams, baked potato 125 grama,

coffee 1 cup, apple 150 grams. Dinner. — Split-pea soup 200 grams, bread 100 grams, pickles 30 grams, mashed

potatoes 200 grams, coffee 1 cup, apple pie 100 grams. Supper. — Baked apple with sugar 150 grams, crackers 50 grams, butter 20

grams, tea 1 cup, potato chips 50 grams.

312 PHYSIOLOGICAL ECONOMY IN NUTRITION

Monday, January 2S, 1904-

Breakfast. — Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, coffee

1 cup, baked potato 100 grams, butter 10 grams. Dinner. — Meat pie 200 grams (with 30 grams meat), boiled cabbage 200 grams,

mashed potatoes 200 grams, coffee 1 cup. Supper. — Sponge cake 100 grams, stewed peaches 100 grams, crackers 25

grams, butter 10 grams, tea 1 cup, baked potato 115 grams.

Tuesday, January 26, 190^.

Breakfast. — Apple 140 grams, wheat griddle cakes 200 grams, syrup 50 grams,

cofiee 1 cup, bread 50 grams, butter 10 grams. Dinner. — Baked beans with a little salt pork 150 grams, boiled onions 100

grams, bread 75 grams, bread pudding 160 grams, coffee 1 cup. Supper. — Biscuit 175 grams, butter 20 grams, apple sauce 125 grams, tea 1 cup.

Wednesday, January '27, 1904-

Breakfast. — French fried potatoes 150 grams, fried bacon 20 grams, bread 75 grams, butter 10 grams, coffee 1 cup, apple 170 grams.

Dinner. — Split-pea soup (thick) 200 grams, bread 75 grams, mashed potatoes 100 grams, boiled onions 150 grams, coffee 1 cup.

Supper. — Rice pudding with raisins 200 grams, apple sauce 150 grams, crackers 26 grams, tea 1 cup.

Thursday, January 28, 1904-

Breakfast. — Fried rice 100 grams, syrup 50 grams, bread 50 grams, coffee

1 cup, banana 75 grams. Dinner. — Baked potato 170 grams, dried beef 40 grams, stewed with milk 30

grams, bread 75 grams, butter 20 grams, pickles 20 grams, coffee 1 cup. Supper. — Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams,

butter 15 grams, peach pie 120 grams, tea 1 cup.

Friday, January 29, 1904-

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup,

French fried potatoes 60 grams. Dinner. — Oyster soup* 300 grams, crackers 50 grams, bread 100 grams, coffee

1 cup, salad made of lettuce leaves, chopped apple, and celery with oil,

salt, and pepper 76 grams. Supper. — Biscuit 175 grams, butter 20 grams, jam 125 grams, tea 1 cup, apple

175 grams.

* In each bowl of soup were 90 grams of oysters, 20 grams of butter, and 190 grams of milk.

PHYSIOLOGICAL ECONOMY IN NUTRITION 313

Saturday, January 30, 190^.

Breakfast. — Boiled oatmeal 125 grams, milk 100 grams, sugar 25 grams, cofEee

1 cup, baked potato 50 grams, butter 10 grams. Dinner. — French fried potatoes 200 grams, cold roast beef 40 grams, bread

75 grams, pickles 30 grams, carrots 125 grams, coffee 1 cup. Supper. — Apple-rice pudding 200 grams, stewed prunes 150 grams, bread 100

grams, butter 30 grams, tea 1 cup.

Sunday, January 31, 190^.

Breakfast. — Boiled Indian-meal 200 grams, milk 100 grams, sugar 25 grams,

coffee 1 cup, bread 50 grams. Dinner. — Tomato soup with potatoes and onions boiled together 825 grams,

bread 100 grams, fried egg 30 grams, baked potato 140 grams, coffee

1 cup. Supper. — Lettuce-apple-celery salad 100 grams, bread 100 grams, butter 20

grams, stewed peaches 150 grams, tea 1 cup.

Monday, February 1, 1904-

Breakfast. — Fried Indian-meal 100 grams, syrup 50 grams, bread 50 grams,

butter 10 grams, coffee 1 cup. Dinner. — Baked beans 120 grams, with salt pork 30 grams, boiled onions 100

grams, mashed potatoes 200 grams, bread 75 grams, apple pie 120 grams,

coffee 1 cup. Supper. — Apple fritters 200 grams, stewed prunes 125 grams, crackers 32

grams, butter 15 grams, tea 1 cup.

Tuesday, February ^, 1904-

Breakfast. — Fried hominy 100 grams, syrup 50 grams, apple 160 grams, breaid

50 grams, butter 10 grams, coffee 1 cup. Dinner. — Boiled macaroni 250 grams, stewed tomatoes 250 grams, bread 75

grams, pie 120 grams, coffee 1 cup. Supper. — Biscuit 175 grams, butter 20 grams, crackers 25 grams, stewed

prunes 125 grams, tea 1 cup.

Wednesday, February 3, 1904.

Breakfast. — French fried potatoes 150 grams, fried bacon 20 grams, bread 50

grams, butter 10 grams, coffee 1 cup. Dinner. — Corned beef 40 grams, cabbage 200 grams, mashed potatoes 200 grams,

bread 75 grams, coffee 1 cup, boiled rice 200 grams, syrup 50 grams. Supper. — Lettuce-apple-celery salad 150 grams, bread 100 grams, butter 20

grams, jam 75 grams, tea 1 cup.

314 PHYSIOLOGICAL ECONOMY IN NUTEITION

Thursday, February 4t 1904-.

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, baked potato 160 grams, butter 10 grams.

Dinner. — Barley broth with potatoes and onions 260 grams, wheat flour dumplings 150 grams, boiled turnips 200 grams, bread 75 grams, tapioca- peach pudding 200 grams, coffee 1 cup.

Supper. — Suet pudding 150 grams, baked apple with sugar 150 grams, crackers 25 grams, stewed prunes 150 grams, tea 1 cup.

Friday, February 5, 1904-

Breakfast. — Banana 100 grams, French fried potatoes 200 grams, biscuit 175

grams, butter 20 grams, coffee 1 cup. Dinner. — Boiled codfish 60 grams, mashed potatoes 250 grams, boiled onions

200 grams, bread 75 grams, coffee 1 cup. Supper. — Bread pudding with raisins 250 grams, stewed peaches 160 grams,

crackers 25 grams, butter 10 grams, tea 1 cup.

Saturday, February 6, 1904-

Breakfast. — Boiled rice 175 grams, milk 125 grams, sugar 25 grams, coffee

1 cup, banana 90 grams. Dinner. — Baked beans 70 grams, with salt pork 30 grams, bread 75 grams,

boiled sweet potato 150 grams, butter 10 grams, cofiee 1 cup, apple pie

100 grams. Supper. — French fried potatoes 125 grams, celery -lettuce-apple salad 150 grams,

bread 100 grams, butter 20 grams, jam 75 grams, tea 1 cup.

Sunday, February 7, 1904.

Breakfast. — Fried rice 150 grams, syrup 50 grams, baked potato 140 grams,

butter 10 grams, coffee 1 cup. Dinner. — Hamburg steak with much bread, fat, and onions 150 grams, boiled

potato 150 grams, butter 10 grams, bread 75 grams, coffee 1 cup. Supper. — Tapioca-peacli pudding 250 grams, sponge cake 75 grams, tea 1 cup.

Monday, February 8, 1904.

Breakfast. — Boiled hominy 150 grams, milk 126 grams, sugar 25 grams, bread

50 grams, stewed prunes 150 grams, coffee 1 cup. Dinner. — Baked spaghetti with a little grated cheese 200 grams, mashed potato

200 grams, bread 75 grams, boiled tomato 150 grams, pickles 20 grams,

fruit pie, 130 grams, coffee 1 cup. Supper. — Biscuit 176 grams, fried bacon 20 grams, French fried potatoes 150

grams, butter 20 grams, tea 1 ciip.

PHYSIOLOGICAL ECONOMY IN NUTRITION 315

Tuesday, February 9, 1904-

Breakfast. — Fried hominy 125 grams, syrup 50 grams, baked potato 150 grams,

butter 10 grains, cofCee 1 cup. Dinner. — Boiled sweet potato 150 grams, butter 10 grams, bread 75 grams,

thick pea soup 200 grams, boiled onions 150 grams, coffee 1 cup, apple

pie 150 grams. Supper. — Celery -lettuce-apple salad 150 grams, crackers 32 grams, cheese

(American) 20 grams, Saratoga chips 75 grams, tea 1 cup.

Wednesday, February 10, 1904..

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams,

coffee 1 cup, banana 90 grams. Dinner. — Boiled salt mackerel 26 grams, boiled potatoes 200 grams, boiled

turnips 200 grams, bread 75 grams, coffee 1 cup, apple 140 grams. Supper. — Chocolate cake 150 grams, cranberry sauce 100 grams, chopped

fresh cabbage with salt, pepper, and vinegar 100 grams, bread 75 grams,

butter 20 grams, tea 1 cup.

Thursday, February 11, 1904-

Breakfast. — Breakfast food 40 grams, milk 125 grams, sugar 25 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, apple 130 grams.

Dinner. — Baked beans 70 grams, salt pork 30 grams, bread 75 grams, boiled cabbage 200 grams, boiled potato 1 50 grams, coflTee 1 cup.

Supper. — Tapioca-peach pudding 250 grams, bread 75 grams, butter 20 grams, tea 1 cup, cranberry sauce 100 grams.

Friday, February 12, 1904-

Breakfast. — Breakfast food 40 grams, milk 125 grams, banana 90 grams,

French fried potatoes 200 grams, sugar 25 grams, coffee 1 cup. Dinner. — Clam chowder with onions, potatoes, and tomatoes 200 grams, bread

75 grams, mashed potato 200 grams, boiled turnips 150 grams, pie 125

grams, coffee 1 cup. Supper. — Apple fritters 200 grams, jam 75 grams, tea 1 cup, gingerbread 30

grams.

Saturday, February 13, 1904.

Breakfast. — Boiled rice 150 grams, milk 125 grams, sugar 25 grams, coffee 1

cup, baked potato 100 grams, butter 10 grams. Dinner. — Meat pie with meat, potatoes, and onions 200 grams, boiled cabbage

200 grams, boiled potatoes 20O grams, bread 50 grams, coffee 1 cup. Supper. — Lettuce-apple-celery salad 150 grams, biscuit 150 grams, butter 20

grams, tea 1 cup, stewed prunes 125 grams.

316 PHYSIOLOGICAL ECONOMY IN NUTRITION

Sunday, February I4, 190^.

Breakfast. — Apple 140 grams, fried rice 125 grams, syrup 50 grams, baked sweet potato 142 grams, butter 10 grams, cofiee 1 cup.

Dinner. — Tomato soup witii potatoes and onions boiled together, thickened with com starch 350 grams, bread 75 grams, canned string beans 100 grams, baked apple with sugar 140 grams, coffee 1 cup.

Supper. — Small fried sausage 50 grams, French fried potatoes 200 grams, bread 50 grams, butter 10 grams, stewed prunes 100 grams, tea 1 cup.

Monday, February 15, 1904-

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, Johnny cake 50

grams, butter 10 grams, coffee 1 cup. Dinner. — Hamburg steak, with bread, fat, and onions 150 grams, boiled potato

200 grams, bread 75 grams, butter 10 grams, coffee 1 cup, pickles 25 grams. Supper. — Boiled Lima beans thoroughly cooked 75 grams, mashed potato 150

grams, bread 75 grams, butter 10 grams, tea 1 cup, stewed peaches

125 grams.

Tuesday, February 16, 1904-.

Breakfast. — Brown bread 50 grams, baked potato 230 grams, butter 20 grams,

coffee 1 cup, apple 140 grams. Dinner. — Boiled macaroni 250 grams, stewed tomatoes 250 grams, French fried

potatoes 150 grams, bread 75 grams, coffee 1 cup, pie 130 grams. Supper. — Fried bacon 25 grams, potatoes stewed in cream 250 grams, rice

pudding 200 grams, bread 50 grams, tea 1 cup.

Wednesday, February 17, 1904.

Breakfast. — Fried rice 125 grams, syrup 50 grams, baked sweet potato 190 grams, butter 10 grams, bread .50 grams, coffee 1 cup.

Dinner. — Corned beef 40 grams, cabbage 200 grams, mashed potato 200 grams, bread 75 grams, coffee 1 cup, tapioca-peach pudding 200 grams.

Supper. — Lettuce-apple-celery salad 150 grams, bread 100 grams, butter 20 grams, cranberry sauce 125 grams, tea 1 cup, baked potato 100 grams.

Thursday, February 18, 1904.

Breakfast. — Boiled hominy 175 grams, milk 125 grams, sugar 25 grams, coffee

1 cup, banana 110 grams. Dinner. — Split-pea soup (thick) 200 grams, bread 100 grams, mashed potatoes

200 grams, boiled onions 200 grams, coffee 1 cup. Supper. — Corned-beef hash (mostly potato) 125 grams, bread 50 grams, fried

sweet potato 150 grams, butter 20 grams, tea 1 cup, jam 75 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 317

Friday, February, 19, 1904-

Breakfast. — Fried hominy 125 grams, syrup 50 grams, baked potato 150 grams,

butter 10 grams, apple 140 grams, coffee 1 cup. Dinner. — Boiled salt mackerel 25 grams, boiled potatoes 250' grams, boiled

turnips 200 grams, bread 75 grams, cofEee 1 cup, apple pie 100 grams. Supper. — Chocolate cake 150 grams, cranberry sauce 125 grams, chopped fresh

cabbage with salt, pepper, and vinegar 100 grams, bread 75 grams,

butter 20 grams, tea 1 cup.

Saturday, February W, 1904-

Breakfast. — Breakfast food 40 grams, milk 125 grams, sugar 25 grams, French fried potatoes 200 grams, coffee 1 cup.

Dinner. — Barley broth with potatoes and onions 250 grams, wheat flour dump- lings 150 grams, boiled carrots 150 grams, bread 75 grams, boiled sweet potato 180 grams, coffee 1 cup.

Supper. — Suet pudding 150 grams, baked apple with sugar 150 grams, crackers 25 grams, stewed prunes 150 grams, tea 1 cup.

Sunday, February %1, 1904-

Breakfast. — Boiled oatmeal (thin) 125 grams, milk 100 grams, sugar 25 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup.

Dinner. — Roast beef 40 grams, mashed potato 250 grams, bread 75 grams, apple sauce 150 grams, stewed tomatoes 150 grams, coffee 1 cup.

Supper. — Bread pudding 200 grams, cranberry sauce 200 grams, potato chips 100 grams, tea 1 cup.

Monday, February 88, 1904.

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams,

baked potato 130 grams, coffee 1 cup. Dinner. — Boiled macaroni 200 grams, stewed tomatoes 250 grams, French fried

potatoes 200 grams, bread 35 grams, cofEee 1 cup, apple sauce 150 grams. Supper. — Lettuce-apple-celery salad 150 grams, biscuit 150 grains, butter 20

grams, stewed prunes 125 grams, tea 1 cup.

Tuesday, February 23, 1904.

Breakfast. — Boiled rice 175 grams, milk 100 grams, sugar 25 grams, coffee

1 cup, banana 90 grams. Dinner. — Bean soup (thick) 200 grams, mashed potato 250 grams, bread 35

grams, butter 10 grams, boiled onions 150 grams, coffee 1 cup, apple pie

100 grams. Supper. — French fried potatoes 100 grams, crackers 25 grams, butter 15 grams,

tea 1 cup, stewed peaches 150 grams.

318 PHYSIOLOGICAL ECONOMY IN NUTKITION

Wednesday, February ^4-, 1904-

Breakfast. — Fried rice 126 grama, Byrup 50 grams, baked potato 160 grams,

butter 10 grams, bread 36 grams, coffee 1 cup. Dinner. — Boiled codfish 50 grams, mashed potato 250 grams, boiled carrots 150

grams, bread 60 grams, cofEee 1 cup. Supper. — Bread pudding with raisins 250 grams, jam 76 grams, crackers 25

grams, butter 16 grams, tea 1 cup.

Thursday, February 25, 1904-

Breakfast. — Boiled hominy 176 grams, milk 100 grams, sugar 26 grams, coffee

1 cup, baked sweet potato 125 grams, butter 10 grams. Dinner. — Hamburg steak with much bread, fat, and onions 160 grams, boiled

potatoes 200 grams, butter 16 grams, bread 60 grams, coffee 1 cup, pickles

36 grams. Supper. — Tapioca-apple pudding 260 grams, sponge cake 75 grams, cranberry

sauce 100 grams, tea 1 cup.

Friday, February 26, 1904-

Breakfast. — Fried hominy 100 grams, syrup 50 grams, bread 60 grams, butter

10 grams, coffee 1 cup, apple 160 grams. Dinner. — Oyster chowder with tomatoes, potatoes, and onions 200 grams, bread

75 grams, string beans 160 grams, coffee 1 cup. Supper. — Suet pudding with plums 125 grams, apple sauce 150 grams, baked

sweet potato 200 grams, crackers 25 grams, butter 10 grams, tea 1 cup.

Saturday, February 27, 1904.

Breakfast. — Soft boiled oatmeal 126 grams, milk 100 grams, sugar 25 grams, coffee 1 cup, butter 10 grams, baked potato 140 grams.

Dinner. — Lyonnaise potato 176 grams, bacon 25 grams, boiled turnips 200 grams, coffee 1 cup, rice pudding 150 grams.

Supper. — Banana fritters 200 grams, stewed prunes 160 grams, crackers 26 grams, butter 10 grams, tea 1 cup.

Sunday, February 28, 1904-

Breakfast. — Stewed peaches 150 grams, wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, baked potato 150 grams, butter 10 grams.

Dinner. — Barley broth with potatoes and onions 250 grams, wheat flour dump- lings 150 grams, French fried potatoes 150 grams, bread 35 grams, coffee 1 cup, ice cream 100 grams.

Supper. — Saratoga chips 75 grams, fried sausage 40 grams, butter 16 grams, bread 60 grams, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 319

Monday, February 29, 1904,

Breakfast. — Boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked

potato 150 grams, coffee 1 cup, 350 grams, butter 10 grams. Dinner. — Baked spaghetti 250 grams, mashed potato 250 grams, bread 75

grams, boiled tomatoes 150 grams, apple pie 112 grams, coffee 1 cup, 350

grams. Supper. — Biscuit 175 grams, fried bacon 20 grams, fried sweet potatoes 160

grams, butter 20 grams, tea 1 cup, 350 grams. Total nitrogen, 10.466 grams. Fuel value, 2670 calories.

Tuesday, March 1, 1904..

Breakfast. — Fried rice 150 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, 850 grams.

Dinner. — Thick pea-soup 250 grams, boiled onions 150 grams, boiled sweet potato 150 grams, bread 75 grams, butter 20 grams, coffee 1 cup, 350 grams.

Supper. — Celery-lettuce-apple salad 120 grams, crackers 82 grams, American cheese 20 grams, Saratoga chips 79 grams, tea 1 cup, 350 grama, rice cus- tard 100 grams.

Total nitrogen, 7.825 grams. Fuel value, 2279 calories.

Wednesday, March 2, 1904-

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams,

coffee 1 cup, 350 grams, banana 76 grams. Dinner. — Boiled salt mackerel 25 grams, boiled potatoes 250 grams, boiled

turnips 150 grams, bread 75 grams, coffee 1 cup, 860 grams, apple sauce

150 grams. Supper. — Chopped fresh cabbage with salt, pepper, and vinegar, 100 grams,

bread 75 grams, butter 20 grams, chocolate cake 150 grams, cranberry

sauce 100 grams, tea 1 cup, 850 grams. Total nitrogen, 8.487 grams. Fuel value, 2891 calories.

Thursday, March 3, 1904.

Breakfast. — Boiled hominy 175 grams, milk 125 grams, sugar 26 grams, baked

potato 150 grams, butter 10 grams, coffee 1 cup, 350 grams. Dinner. — Hamburg steak with much bread, fat and onions 150 grams, boiled

potato 250 grams, bread 75 grams, butter 10 grams, coffee 1 cup, 360

grams. Supper. — Tapioca-peach pudding 250 grams, bread 76 grams, jam 75 grams,

butter 20 grams, tea 1 cup, 360 grams. Total nitrogen, 8.750 grams. Fuel value, 2375 calories.

S20 PHYSIOLOGICAL ECONOMY IN NUTRITION

Friday, March 4, 1904..

Breakfast. — Fried hominy 150 grams, syrup 50 grams, baked potato 150 grams,

coffee 1 cup, 350 grams, butter 10 grams. Dinner. — Codfish-balls (1 part fish 4 parts potato) fried in pork fat 150 grams,

stewed tomatoes 200 grams, stewed potatoes 150 grams, bread 75 grams,

coffee 1 cup, 350 grams, apple pie 130 grams. Supper. — French fried potatoes 200 grams, fried sausage 50 grams, butter 10

grams, stewed -prunes 125 grams, sponge cake 35 grams, bread 50 grams,

tea 1 cup, 350 grams. Total nitrogen, 10.427 grams. Fuel value, 2374 calories.

Saturday, March 5, 1904.

Breakfast. — Boiled Indian-meal 200 grams, milk 125 grams, sugar 25 grams,

coffee 1 cup, 350 grams, fried sweet potato 150 grams, butter 10 grams. Dinner. — Tomato soup thick, with potatoes and onions boiled together 325

grams, bread 100 grams, scrambled egg 50 grams, mashed potato 150

grams, coflFee 1 cup, 350 grams. Supper. — Bread pudding with raisins 250 grams, stewed peaches 150 grams,

bacon 20 grams, French fried potatoes 150 grams, bread 50 grams, butter

10 grams, tea 1 cup, 350 grams.

Total nitrogen, 10.483 grams. Fuel value, 2302 calories.

Sunday, March 6, 1904.

Breakfast. — Fried Indian-meal 150 grams, syrup 50 grams, sliced banana 100

grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, 350 grams. Dinner. — Corned beef 50 grams, boiled cabbage 200 grams, mashed potato 250

grams, bread 75 grams, fried rice 100 grams, jam 75 grams, coffee 1 cup,

350 grams. Supper. — Sponge cake 150 grams, apple sauce 150 grams, crackers 32 grams,

butter 10 grams, sardine 14 grams, tea 1 cup, 350 grams. Total Nitrogen, 10.265 grams. Fuel value, 3173 calories.

Monday, March 7, 1904.

Breakfast. — Boiled rice 175 grams, milk 126 grams, sugar 25 grams, baked

potato 150 grams, butter 10 grams, coffee 1 cup. Dinner. — Baked spaghetti 300 grams, mashed potato 250 grams, bread 75

grams, boiled tomatoes 200 grams, apple pie 125 grams, coffee 1 cup. Supper. — Biscuit 175 grams, fried bacon 30 grams, fried sweet potato 200

grams, butter 20 grams, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTEITION 321

Tuesday, March 8, 1904-

Breakfast. — Fried rice 150 grams, syrup 50 grams, baked potato 200 grams,

butter 10 grams, coffee 1 cup. Dinner. — Tliiok pea-soup 300 grams, boiled sweet potato 250 grams, boiled

onions 150 grams, bread 75 grams, butter 20 grams, pickles 30 grams,

coffee 1 cup. Supper. — French fried potatoes 150 grams, fried bacon 20 grams, crackers 82

grams, apple sauce 200 grams, rice custard 100 grams, tea 1 cup.

Wednesday, March 9, 1904-

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams,

banana 90 grams, coffee 1 cup. Dinner. — Boiled salt mackerel 25 grams, boiled potato 250 grams, boiled

turnips 200 grams, bread 75 grams, apple sauce 200 grams, coffee 1 cup. Supper. — Chopped fresh cabbage with salt, pepper and vinegar, 75 grams,

bread 75 grams, butter 20 grams, chocolate cake 150 grams, cranberry

sauce 100 grams, tea 1 cup.

Thursday, March 10, 1904.

Breakfast. — Boiled hominy 175 grams, milk 125 grams, sugar 25 grams, baked

potato 250 grams, butter 10 grams, coffee 1 cup. Dinner. — Hamburg steak with much bread, fat, and onions 150 grams, boiled

potato, 260 grams, bread 75 grams, butter 10 grams, coffee 1 cup, pickles

30 grams. Supper. — Tapioca-peach pudding 250 grams, bread 75 grams, jam 100 grams,

butter 20 grams, tea 1 cup.

Friday, March 11, 1904.

Breakfast. — Fried hominy 150 grams, syrup 50 grams, baked potato 250 grams,

butter 10 grams, apple sauce 150 grams, coffee 1 cup. Dinner. — Codfish-balls (1 part fish, 4 parts potato, fried in pork fat) 150 grams,

stewed tomatoes 200 grams, stewed potatoes 250 grams, bread 75 grams,

apple pie 130 grams, coffee 1 cup. Supper. — French fried potatoes 200 grams, fried sausage 50 grams, bread 50

grams, butter 10 grams, stewed prunes 125 grams, sponge cake 35 grams,

tea 1 cup.

Saturday, March I'B, 1904.

Breakfast. — Boiled Indian-meal 200 grams, milk 125 grams, sugar 25 grams,

coffee 1 cup, fried sweet potato 150 grams, butter 10 grams. Dinner. — Tomato soup thick, with potatoes and onions 325 grams, bread 100

grams, fried egg 30 grams, mashed potato 250 grams, coffee 1 cup,

pickles 30 grams. Supper. — Fried bacon 20 grams, French fried potatoes 150 grams, bread 50

grams, butter 10 grams, bread pudding with raisins 250 grams, stewed

peaches 200 grams, tea 1 cup.

21

322 PHYSIOLOGICAL ECONOMY IN NUTRITION

Sunday, March 13, 190^.

Breakfast. — Fried Indian-meal 160 grams, syrup 60 grams, apple sauce 200

grams, baked potato 260 grams, butter 10 grams, cofCee 1 cup. Dinner. — Hamburg steak with much bread, fat, and onions 160 grams, boiled

cabbage 200 grams, boiled potatoes 260 grams, bread 76 grams, butter 10

grams, coffee 1 cup. Supper. — Suet pudding 150 grams, stewed peaches 200 grams, crackers 32

grams, butter 10 grams, sardine 30 grams, tea 1 cup.

Monday, March l^, 190Jf.

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams,

coffee 1 cup, banana 80 grams. Dinner. — Baked spaghetti 300 grams, mashed potato 260 grams, bread 76

grams, stewed tomatoes 200 grams, coffee 1 cup, baked apple with sugar

160 grams. Supper. — Biscuit 175 grams, fried bacon 20 grams, fried sweet potato 200

grams, butter 20 grams, tea 1 cup.

Tuesday, March 15, 1904-

Breakfast. — Boiled rice 176 grams, milk 126 grams, sugar 26 grams, baked

potato 200 grama, butter 10 grams, cofCee 1 cup. Dinner. — Thick pea-soup 300 grams, boiled potatoes 260 grams, boiled onions

160 grams, pickles 30 grams, bread 75 grams, butter 20 grams, coffee 1

cup, rice custard 100 grams. Supper. — Fried bacon 20 grams, French fried potatoes 200 grams, bread 50

grams, apple sauce 200 grams, tea 1 cup.

Wednesday, March 16, 1904..

Breakfast. — Fried rice 160 grams, syrup 60 grams, baked potato 200 grams,

butter 10 grams, coffee 1 cup. Dinner. — Codfish-balls (1 part fish, 4 parts potato, fried in pork fat) 160 grams,

stewed potatoes 260 grams, stewed tomatoes 200 grams, bread 76 grams,

coffee 1 cup, apple pie 125 grams. Supper. — Apple-lettuce-celery salad 100 grams, bread 100 grams, butter 20

grams, stewed peaches 200 grams, tea 1 cup, sponge cake 60 grams.

Thursday, March 17, 1904..

Breakfast. — Boiled hominy 175 grams, milk 126 grams, sugar 26 grams, baked

potato 250 grams, butter 10 grams, coffee 1 cup. Dinner. — Hamburg steak with much bread, fat, and onions 160 grams, mashed

potato 260 grams, pickles 30 grams, bread 60 grams, butter 10 grams,

boiled turnips 160 grams, coffee 1 cup. Supper. — Tapioca-peach pudding 250 grams, bread 75 grams, jam 100 grams,

butter 20 grams, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 323

Friday, Mareh 18, 1904..

Breakfast. — Fried hominy 150 grams, syrup 50 grams, baked potato 250

grams, butter 10 grams, apple sauce 150 grams, cofiee 1 cup. Dinner. — Clam chowder with much potato, tomato and onions 250 grams,

bread 75 grama, mashed potato 150 grams, boiled sweet potato 150

grams, coffee 1 cup, pickles 30 grams. Supper. — Bread pudding with raisins 2S0 grams, stewed peaches 200 grams,

fried bacon 20 grams, French fried potatoes 150 grams, crackers 24

grams, butter 10 grams, tea 1 cup.

Saturday, Mareh 19, 1904..

Breakfast. — Boiled Indian-meal 200 grams, milk 125 grams, sugar 25 grams, fried sweet potato 150 grams, butter 10 grams, coffee 1 cup.

DinnA'. — Tomato soup thick, with potatoes and onions 325 grams, bread 100 grams, mashed potato 260 grams, coffee 1 cup, pickles 30 grams.

Supper. — Fried egg 30 grams, baked potato 250 grams, butter 20 grams, biscuit 175 grams, tea 1 cup, stewed prunes 125 grams.

Sunday, March W, 1904.

Breakfast. — Fried Indian-meal 150 grams, syrup 50 grams, baked potato 250

grams, butter 20 grams, coffee 1 cup, apple 150 grams. Dinner. — Roast beef 50 grams, mashed potato 250 grams, boiled carrots 100

grams, bread 50 grams, apple pie 130 grams, coffee 1 cup, pickles 80

grams. Supper. — Apple fritters 200 grams, cranberry sauce 150 grams, gingerbread

30 grams, tea 1 cup.

Monday, Mareh 21, 1904.

Breakfast. — Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams, baked potato 200 grams, coffee 1 cup.

Dinner. — Baked spaghetti 250 grams, mashed potato 250 grams, stewed toma- toes 150 grams, bread 75 grams, apple pie 125 grams, coffee 1 cup.

Supper. — Biscuit 150 grams, fried bacon 20 grams, fried sweet potatoes 150 grams, butter 20 grams, tea 1 cup.

Tuesday, March 22, 1904.

Breakfast. — Boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked

potatoes 150 grams, coffee 1 cup, butter 10 grams. Dinner. — Thick pea-soup 250 grams, boiled onions 150 grams, boiled sweet

potato 150 grams, bread 75 grams, butter 20 grams, coffee 1 cup, pickles

25 grams. Supper. — Banana with sugar 75 grams, crackers 32 grams, American cheese

20 grams, Saratoga chips 75 grams, tea 1 cup, rice custard 100 grams.

324 PHYSIOLOGICAL ECONOMY IN NUTRITION

Wednesday, March 23, lOO^.

Breakfast. — Fried rice 150 grams, syrup 60 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, apple 160 grams.

Dinner. — Boiled salt mackerel 26 grams, boiled potato 250 grams, boiled tur- nips 160 grams, pickle 20 grams, bread 76 grams, coffee 1 cup, apple sauce 100 grams.

Supper. — Chopped fresh cabbage with salt, pepper, and vinegar 100 grams, bread 76 grams, butter 20 grams, chocolate cake 100 grams, cranberry- sauce 100 grams, tea 1 cup.

Thursday, March 24, 1904.

Breakfast. — Boiled hominy 175 grams, milk 125 grams, sugar 25 grams, baked

potato 150 grams, butter 10 grams, coffee 1 cup. Dinner. — Hamburg steak with much bread, fat, and onions 150 grams, boiled

potatoes 260 grams, bread 75 grams, butter 10 grams, coffee 1 cup. Supper. — Tapioca-peach pudding 260 grams, bread 75 grams, jam 76 grams,

butter 20 grams, tea 1 cup.

Friday, March 25, 1904.

Breakfast. — Fried hominy 150 grams, syrup 60 grams, baked potato 160 grams,

coffee 1 cup, apple 150 grams. Dinner. — Codflsh-balls (1 part fish, 4 parts potato, fried in pork fat) 150 grams,

stewed tomatoes 200 grams, stewed potatoes 160 grams, bread 76 grams,

coffee 1 cup, apple pie 130 grams. Supper. — French fried potatoes 200 grams, fried bacon 20 grams, butter 10

grams, bread 50 grams, stewed prunes 126 grams, tea 1 cup.

Saturday, March 26, 1904.

Breakfast. — Boiled Indian-meal 175 grams, milk 126 grams, sugar 26 grams,

butter 10 grams, fried sweet potato 150 grams, coffee 1 cup. Dinner. — Tomato soup with potato and onions boiled together 326 grams, bread

100 grams, fried egg 40 grams, mashed potato 150 grams, coffee 1 cup. Supper. — Saratoga chips 60 grams, fried bacon 20 grams, bread 50 grams,

butter 10 grams, bread pudding with raisins 260 grams, stewed peaches

150 grams, tea 1 cup.

Sunday, March 27, 1904-

Breakfast. — Fried Indian-meal 160 grams, syrup 50 grams, baked potato 150

grams, coffee 1 cup, butter 10 grams, banana 90 grams. Dinner. — Corned beef 40 grams, boiled cabbage 200 grams, mashed potato 260

grams, bread 75 grams, coffee 1 cup, squash pie ISO grams. Supper. — Suet pudding 150 grams, apple sauce 160 grams, crackers 32 grams,

butter 10 grams, chopped cabbage with salt, pepper, and vinegar 60

grams, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 325

Monday, March 28, 1904..

Breakfast. — Fried rice 150 grams, syrup 75 grams, baked potato 250 grams,

butter 20. grams, cofEee, 1 cup, 350 grams. Dinner. — Thick pea-soup 200 grams, boiled onions 100 grams, boiled sweet

potato 250 grams, bread 50 grams, mashed potato 200 grams, butter 20

grams, coffee 1 cup, 350 grams. Supper. — Biscuit 125 grams, fried bacon 20 grams, French fried potatoes 200

grams, butter 25 grams, banana 160 grams, tea 1 cup, 350 grams. Total nitrogen, 9.027 grams. Fuel value, 2935 calories.

Tuesday, March 29, 1904.

Breakfast. — Boiled hominy 175 grams, milk 75 grams, sugar 25 grams, baked

potato 250 grams, butter 20 grams, coffee 1 cup, 350 grams. Dinner. — Hamburg steak with much bread, fat, and onions 125 grams, boiled

potatoes 300 grams, butter 10 grams, bread 35 grams, boiled carrots 125

grams, coffee 1 cup, 350 grams. Supper. — Tapioca-peach pudding 300 grams, bread 35 grams, Saratoga chips

75 grams, butter 20 grams, jam 75 grams, tea 1 cup, 350 grams. Total nitrogen, 8.972 grams. Fuel value, 2840 calories.

Wednesday, March 30, 1904.

Breakfast. — Fried hominy 150 grams, syrup 75 grams, butter 10 grams, banana

250 grams, coffee 1 cup, 350 grams. Dinner. — Codfish-balls (1 part fish, 5 parts potato, fried in pork fat) 125 grams,

bread 35 grams, mashed potatoes 250 grams, stewed tomatoes 200 grams,

apple sauce 200 grams, coffee 1 cup, 350 grams. Supper. — Chopped fresh cabbage with salt, pepper, and vinegar, 75 grams,

bread 50 grams, butter 20 grams, fried sweet potato 260 grams, cranberry

sauce 200 grams, sponge cake 50 grams, tea 1 cup, 350 grams. Total nitrogen, 9.356 grams. Fuel value, 2657 calories.

Thursday, March 31, 1904.

Breakfast. — Fried Indian-meal 100 grams, syrup 75 grams, baked potato 250

grams, butter 20 grams, coffee, 1 cup, 360 grams. Dinner. — Tomato soup thick, with potato and onions boiled together 300 grams>

mashed potato 200 grams, scrambled egg 50 grams, bread 50 grams,

butter 10 grams, coffee 1 cup, 350 grams. Supper. — Fried bacon 20 grams, boiled potato 200 grams, butter 10 grams,

bread pudding 150 grams, banana 200 grams, tea 1 cup, 350 grams. Total nitrogen, 8.420 grams. Fuel value, 2466 calories.

326 PHYSIOLOGICAL ECONOMY IN NUTRITION

Friday, April 1, 190^.

Breakfast. — Fried hominy 150 grams, syrup 75 grams, baked potato 200 grams,

butter 20 grams, coffee 1 cup, 350 grams. Dinner. — Baked spaghetti 260 grams, mashed potato 250 grams, boiled turnips

150 grams, bread 36 grams, butter 10 grams, apple sauce 200 grams,

coffee 1 cup, 350 grams. Supper. —Fried sweet potato 200 grams, butter 20 grams, jam 100 grams, fried

bacon 25 grams, bread 36 grams, apple-tapioca pudding 300 grams, tea 1

cup, 360 grams.

Total nitrogen, 7.342 grams. Fuel value, 3248 calories.

Saturday, April 2, 1904-

Breakfast. — Griddle cakes 200 grams, syrup 60 grams, baked potato 200 grams,

butter 10 grams, coffee 1 cup, apple 140 grams. Dinner. — Boiled mackerel 26 grams, boiled potato 250 grams, boiled turnips

150 grams, pickles 35 grams, bread 50 grams, pie 130 grams, butter 10

grams, coffee 1 cup. Supper. — Suet pudding 125 grams, cranberry sauce 150 grama, baked sweet

potato 200 grams, crackers 26 grams, butter 10 grams, tea 1 cup.

Sunday April 3, 1904-

Breakfast. — Banana 90 grams, boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup.

Dinner. — Corned beef 40 grams, boiled cabbage 200 grams, boiled potatoes 200 grams, bread 75 grams, butter 10 grams, coffee 1 cup, stewed prunes 150 grams.

Supper. — Apple-tapioca pudding 250 grams, jam 76 grams, crackers 25 grams, j, butter 10 grams, pickles 25 grams, tea 1 cup.

Monday, April 4, 1904-

Breakfast. — Fried rice 160 grams, syrup 60' grams, apple 130 grams, baked

sweet potato 200 grams, butter 10 grams, coffee 1 cup. . Dinner. — Lyonnaise potatoes 175 grams, bacon 25 grams, boiled turnips 200 grams, pie 180 grams, coSee 1 cup, bread 76 grams.

Supper. — Biscuit 175 grams, butter 26 grams, egg 40 grams, stewed apples 150 grama, tea 1 cup.

PHYSIOLOGICAL ECONOMY IN NUTRITION 327

III. EXPERIMENTS WITH UNIVERSITY STUDENTS, TRAINED IN ATHLETICS.

Men in training for athletic events deem it necessary to consume large amounts of proteid food. Great muscular activity, it is true, calls for the expenditure of corresponding amounts of energy, but it is by no means clear that the energy so liberated comes from the breaking down of proteid material; Indeed, there is more reason for believing that the energy of muscular contraction comes primarily from the oxidation of non-nitrogenous matter. Nevertheless, custom and long experience sanction a high proteid diet, composed largely of meat or of other foodstuffs rich in nitrogen, for the develop- ment of that vigor and strength that go to make the accom- plished athlete. For the development of new muscle tissue, to make two muscle fibres where before only one existed, to increase the number of available fibres, thereby adding to the bulk of the active tissue, a certain amount of proteid food is absolutely necessary, just as it is for all active tissues and organs of the body. But that this fact constitutes a satis- factory reason for the daily use of such quantities of proteid food as usually enter into the diet of the average athlete is very questionable.

As an illustration of the character of the diet frequently made use of by men doing prolonged muscular work, I may quote a few figures from an article by Professor W. O. Atwater * and H. C. Sherman on " The effect of severe and prolonged muscular work upon Food consumption. Digestion, and Metab- olism," in which are recorded observations made upon several professional bicycle riders during a six-day race. On one -day subject " M " rode 334.1 miles, consuming for food on

" . * U. S. Department of Agriculture, OflSce of Experiment Stations, Btilletin 98.

See also " Investigations on the Nutrition of Man in the United States.'' By C. F. Langworthy and R. D. Milner. TJ. S. Department of Agriculture, OflSce of Experiment Stations. Washington, 1904, p. 14.

328 PHYSIOLOGICAL ECONOMY IN NUTRITION

that day meat extract, 311 grams ; milk, 4937 grams ; bread, 85 grams; boiled cereals, 877 grams; pastry, 142 grams; sugar, 53 grams; fruit, 2003 grams. His urine for the day contained 46.2 grams of nitrogen, corresponding to the metab- olism of 228.7 grams of proteid matter. Subject "A" on one day rode 352.7 miles, taking as food, meat, 149 grams ; meat extract, 24 grams ; broth, 283 grams ; eggs, 369 grams ; butter, 78 grams ; milk, 142 grams ; malted milk, 78 grams ; jelly, 213 grams ; soup, 191 grams ; bread, 361 grams ; boiled cereal, 532 grams ; sugar, about 400 grams ; fruit, 933 grams ; cocoa wine, 198 grams. His day's urine contained 39.0 grams of nitrogen, corresponding to the metabolism of 243.7 grams of proteid material.

Obviously, if such high proteid metabolism as these figures imply is a necessary concomitant of vigorous or excessive muscular a,cti.vitj, then a rich proteid diet is needed to make good the loss of nitrogen to the body ; but we are more in- clined to believe that the large quantity of nitrogen excreted was the result chiefly of the high proteid ration, and only in small measure connected with the work done. With a suffi- ciency of non-nitrogenous food, the energy of muscular con- traction does not come in any large degree from the breaking down of proteid matter, and there would seem to be no adequate reason for assuming a necessity for such rich and excessive proteid diet as athletes in training ordinarily adopt. Yet the contrary view is almost universally held and followed. As a prominent trainer said to the writer not long ago, " if the men are not fed on a rich meat diet and plenty of it, they will grow soft and lose their strength."

With a view to testing some of these points and thereby broaden the scope of the investigation and enhance the value of the study, a group of eight students in the University, all trained athletes, was secured. . These men volunteered to aid in the study, and at considerable self-sacrifice gave intelligent and hearty co-operation in all ways possible. The men were under observation from January 15, 1904, to the middle of June, 1904, a period of five months. From January 15 the

PHYSIOLOGICAL ECONOMY IN NUTRITION 329

urine was collected daily, and for a period of ten days the regular diet of the men was adhered to without any deviation whatever, with a view to ascertaining the extent of the pro- teid metabolism characteristic of each individual. No re- strictions whatever in diet were suggested, but the ordinary food that the men were accustomed to eat while in training was taken. After this period the men were instructed to diminish somewhat the intake of proteid food, and in follow- ing out this plan most of the men diminished quite appre- ciably the quantity of food consumed at breakfast time, and in some cases stopped taking food of any kind at breakfast other than a cereal, with possibly coffee. No specific diet was imposed, but the men, being willing collaborators in the ex- periment, gradually cut down the intake of proteid food, â– diminishing likewise in considerable measure the total volume of food for the twenty-four hours.

The following brief description of the men, taken from Dr. Anderson's report of their physical condition, to be referred to later, will suf&ce to make clear the characteristics (as athletes) of these subjects of study :

Mr. G. W. Anderson is a foot-ball, base-ball, and basket-ball player, as well as a crew man (not Varsity). Well built and an all round athlete. 26.5 years of age.

Mr. W. L. Anderson, a " Y " athlete (hurdler), the captain of the Yale Gymnastic Team, University Gymnastic Champion, and American Collegiate Gymnastic Champion. 21.5 years of age.

Mr. H. S. Bellis, a member of the Y. G. A., a gymnast and acrobat and in constant training. 26 years of age.

Dr. W. H. Callahan, Medical Assistant at the Gymnasium, in daily practice in the gymnasium ; bowling, hand-ball, and running. 27 years of age.

Mr. M. Donahue, a very muscular and versatile athlete, a foot-baR player and a Varsity basket-ball player. 25 years of age.

Mr. C. S. Jacobus, a " Y" athlete, a noted long-distance man, and one of the best University runners. 22.3 years of age.

330 PHYSIOLOGICAL ECONOMY IN NUTRITION

Mr. H. R. Schenker, an active member of the Y. G. A., a point winner and intercollegiate competitor in gymnastics. 22 years of age.

Mr. John Stapleton, a wrestler and gymnast. A profes- sional, a man of large body and great strength. 24 years of age.

The results of the daily study of the twenty-four hours' urine of each man for the entire period of five months are to be found in the accompanying tables. By a careful inspec- tion of these data many interesting facts are brought to light. First it is to be observed, in harmony with what has already been stated regarding athletes, that the men, as a rule, were accustomed to the taking of large amounts of proteid food daily. Thus, during the preliminary period of ten days, Dr. Callahan excreted through the kidneys 22.79 grams of nitro- gen as the daily average, corresponding to the metabolism of 142 grams of proteid matter per day, while on one day the nitrogen excretion reached the high figure of 31.99 grams, corresponding practically to the metabolism of 200 grams of proteid material.

G. W. Anderson, during the preliminary period of ten days — on his ordinary diet — showed an average daily excretion of 17.18 grams of nitrogen. W. L. Anderson in this same period excreted on an average 18.22 grams of nitrogen per day, while on one day the excretion reached 23.42 grams of nitrogen. Bellis showed an average daily excretion of 17.64 grams of nitrogen during this same fore period, while Stapleton excreted nitrogen at an average rate of 19.7 grams per day, thus in- dicating an average daily metabolism of 123 grams of proteid matter on his ordinaiy diet. With such data before us it is quite clear that we have here, as expected, a group of sturdy men accustomed to the taking of large amounts of proteid food daily ; men who clearly believed that their strength and bodily vigor depended in large measure upon the ingestion and utilization of these quantities of proteid food.

After the termination of this preliminary period, the men began to diminish the amount of albuminons food. In doing

PHYSIOLOGICAL ECONOMY IN NUTRITION 331

this they were at first given perfect freedom, each man follow- ing his own preferences, and making such alterations in his diet as he saw fit. The men were instructed as to the chemical composition of the various foodstuffs, so that they had a gen- eral idea of what foods were rich in nitrogen and could act accordingly. Some of the men cut down their intake of pro- teid food very rapidly, others made more gradual reduction. Some soon eliminated breakfast almost entirely. Others re- duced the amount of food at each meal. Some of the men elim- inated meat almost completely from their diet, and increased largely the intake of vegetable food. They were aU advised, however, not to make too sudden a change in their diet, but to adopt a gradual reduction in the daily food as being less liable to disturb their physiological equilibrium. Naturally, the men knew exactly how much of a reduction in proteid food they were accomplishing each week, from the results of the chemical analysis of the urine. Further, the record of body- weight furnished evidence of how far the changes in diet were affecting body equilibrium, while their own feelings and abil- ity to do their daily work constituted a check upon a too radi- cal change in living. Careful perusal of the tables will show how far body-weight was changed, and to how great an extent proteid metabolism was reduced during the five months of the experiment.

332 PHYSIOLOGICAL ECONOMY IN NUTRITION

ANDERSON, G. W.

Urine.

Date.

Body- weight.

Volume. 24 hours.

8p. Or.

Nitrogen.

Uric Acid. Pj

O5.

1904

kUos

c.c.

grama

gram gra

ms

Jan. 16

75.0

1300

1022

18.02

0.470

17

1300

1027

18.88

1.360

18

1600

1025

17.95

1.008

19

. < .

1085

1030

16.27

1.139

20

890

1031

17.19

1.008

.

21

. . .

1080

1030

17.69

0.940

22

75.0

1340

1027

16.32

0.814

28

75.0

1210

1028

17.42

1.020

.

24

75.0

990

1031

14.85

0.850

26

76.0

1020

1028

26

1035

1029

27

. . .

865

1029

28

800

1029

14.19

0.768 2.

70

29

690

1026

daily

daily da

ily

30

765

1026

average

average ave

rage

31

800

1024

Feb. 1

75.0

970

1022

2

1070

1024

3

740

1029

4

870

1027

â–  11.85

0.633 1.

77

6

. . .

2660

1010

6

860

1025

7

. . .

865

1027

8

75.0

890

1027

9

75.0

780

1028

10

75.0

1025

1026

11

76.0

1240

1024

• 10.90

0.820 1.

76

12

75.0

815

1027

13

75.0

940

1027

14

75.0

1300

1017

16

. . .

945

1025

16

73.5

1090

1029

17

73.0

720

1031

18

78.0

1000

1028

10.38

0.792

. .

19

73.0

1000

1028

20

1300

1024

21

1110

1026

22

. . â– 

780

1026

28

73.0

730

1080

• 10.00

0.699 1

72

24

730

1031

PHYSIOLOGICAL ECONOMY IN NUTEITION 333

ANDERSON, G. W.

Date.

Body- weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P2O5.

1904 Feb. 25 26

kilos

c.c. 910

780

1028 - 1030

grams

10.00

daily

average

^am

0.699

grams 1.72

27 28 29

73.0 72.0

1470

1010

910

1025 1021 1029

daily average

daily average

Mar. 1

775

1031

2 3

1555 885

1018 1028

. 11.70

0.749

1.84

4

1060

1029

6

910

1029

7

770

1030

8

72,0

850

1029

9

730

1030

10 11

72.0

740 770

1029 1030

• 11.11

0.705

12

920

1028

13

. . .

1265

1018

14 16

745 645

1027 1028

16

71.8

700

1029

17 18

.

660 640

1028 1029

- 7.34

0.630

19 20

72.0

885 885

1023 1027

21

1180

1022

22

660

1029

23

71.0

720

1026

24 25

840 870

1027 1026

7.41

0.628

26 27

770 800

1029 1031

28

800

1028

29

810

1030

30

71.0

820

1031

31

Apr. 1

2

780 630 730

1032 1034 1031

9.66

0.597

3

625

1038

4 5

700 740

1021 1031

j 9.76

0.637

1.68

334 PHYSIOLOGICAL ECONOMY IN NUTRITION ANDERSON, G. W.

Urine.

Date. ,

Body- reight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P2O,.

1904

kUoa.

c.c.

grams

gram

grams

Apr. 6

695

1033

7

1220

1020

8

• • •

670

1034

9.75

0.637

1.68

9

690

1034

daily av.

daily av.

daily av.

10

. . .

610

1030

11 12

71.0

660 640

1033 1030

9.23

13

630

1030

8.11

14

1195

1019

10.32

• 0.671

. . .

16

1005

1024

9.48

16

1140

1021

10.60

17

1050

1023

9.68

18

71.0

870

1026

9.03

19

1110

1026

11.12

20

1170

1023

9.80

21

810

1030

7.16

- 0.580

22

870

1029

9.65

23

660

1029

8.84

24

70 0

765

1029

8.49

25

640

1028

8.06

26

950

1026

9.80

27

1120

1023

9.34

28

1150

1021

9.04

â–  0.522

. . .

29

860

1027

8.93

30

71.0

870

1028

9.71

May 1

930

1025

10.16

2

70.0

925

1021

8.88

3

70.0

935

1023

9.20

4

1140

1024

9.10

5

990

1026

8.32

• 0.461

6

960

1026

8.06

7

685

1031

7.66

8

620

1031

7.48

9

660

1029

8.20

10

740

1024

8.66

11

70.0

1000

1023

8.10

12

70.0

725

1025

8.09

0.530

13

71.0

650

1029

7.33

14

780

1031

9.73

15

670

1028

7.40

PHYSIOLOGICAL ECONOMY IN NUTRITION 335

ANDERSON, G. W.

Urine.

Date.

Body- weight.

Voltuue.

24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

kilOB

c.c.

grams

gram

grama

May 16

. . .

730

1030

8.50

17

1025

1025

8.98

18

930

1028

8.87

19

71.1

865

1025

8.36

20

71.0

1030

1027

9.95

21

70.2

736

1030

8.51

0.623

22

70.0

570

1029

6.50

daily

23

625

1026

6.90

average

24

70.5

870

1027

8.45

25

666

1026

10.25

26

70.0

640

1028

6.84

27

70.6

780

1024

7.58

. 0.586

28

70.0

660

1032

7.53

29

. . .

650

1027

6.91

30

70.0

700

1028

6.97

June 1

940

1026

8.40

2

. . .

726

1028

7.49

3

70.9

980

1020

8.65

4

. . .

946

1026

8.80

6

582

1029

6.32

6

70.5

718

1027

7.67

7

. . .

670

1028

8.40

8

. . .

1160

1021

10.44

9

. . .

1010

1025

9.09

10

70.2

1510

1020

11.38

11

725

1029

9.70

12

1020

1023

10.10

13

920

1024

10.82

14

70.0

740

1030

10.53

15

70.9

1426

1023

13.34

Daily average from

Feb. 1

879

1027

0.632

1.76

Daily average from

Feb. 1 to Apr. 12

. . .

9.94

. . .

Daily average from

Apr. 13 to June 15

• • •

8.81

336 PHYSIOLOGICAL ECONOMY IN NUTRITION ANDERSON, W. L.

Date.

Body- weight.

Urine. 1

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P.O5.

1904.

kilos

c.c.

grams

gram

grams

Jan. 15

63.1

1240

1026

16.44

0.733

16

63.1

1720

1020

18.68

0.755

17

63.1

1470

1025

18.35

1.523

18

61.3

1940

1018

19.09

0.866

19

63.1

1850

1020

23.42

0.784

. . .

20

63.1

600

1026

1 16.85 J daily av.

21

63.1

1720

1021

22

62.7

1470

1017

13.41

0.584

. . .

23

1210

1026

19.53

0.858

24

63.0

1130

1025

0.598

25

62.9

1060

1022

26

63.1

1025

1024

27

63.1

1560

1014

28

63.6

890

1024

12.47

0.497

1.95

29

63.6

1350

1019

daily

daily

80

63.6

1070

1020

average

average

31

63.3

1410

1018

Peb. 1

63.3

1425

1019

2

62.8

940

1023

3

62.0

865

1019

4

62.2

1280

1020

â–  10.65

0.493

1.99

5

62.2

1120

1017

6

62.3

1390

1020

7

62.3

1050

1019

8

62.3

1150

1021

9

62.3

1430

1018

10

60.0

910

1021

11

60.0

1095

1018

10.82

0.505

2.07

12

60,0

865

1023

13

62.1

865

1014

14

62.1

1580

1015

15

62.2

1270

1025

16

61.2

690

1027

17

1070

1020

18

61.9

990

1025

â–  12.58

0.507

19

1480

1019

20

60.9

1450

1019

21

62.0

2582

1011

22 23

62.0 62.2

1311 1460

1026 1013

â–  11.70

0.846

2.40

PHYSIOLOGICAL ECONOMY IN NUTRITION 337 ANDERSON, W. L.

Urine.

Date.

Body- weight.

Volume. 24 hourii.

Sp. Gr.

Nitrogen.

Uric Acid.

PjO,.

1904

kilos

c.c.

grama

gram

grama

Feb. 24

60.0

1085

1022

25

60.0

1215

1020

26

62.2

835

1020

11.70

0.846

2.40

27

62.2

1690

1021

daily

daily

daily

28

62.2

1790

1012

average

average

average

29

62.3

820

1025

Mar. 1

61.1

770

1029

2

62.2

670

1029

8

62.2

1295

1023

• 12.91

0.669

2.32

4

1530

1020

5

62.2

1260

1017

6

62.3

1340

1024 .

7

62.3

920

1025

8

62,3

1200

1013

9 11

880 1670

1024 1019

â–  9.21

0.475

12

62.0

1865

1022

13

1640

1030

14

62.2

790

1026

15

62.2

715

1023

16

62.2

1350

1016

17

62.2

1140

1012

9.66

0.475

. . .

18

61.4

980

1021

19

62.9

1050

1024

20

1012

1023

21

62.0

910

1026

22

1460

1021

23

61.9

1310

1020

24

61.2

1050

1022

12.25

0.713

. . .

25

62.0

860

1031

26

61.0

975

1028

27

1080

1024

28

. > .

1120

1022

29

1690

1020

30 Apr. 1

62.3

1580 1325

1017 1018

11.19

0.551

2

62.9

1075

1018

3

62.9

1500

1015

4 6

63.1 62.9

800 1000

1025 1022

- 10.21

0.625

1.92

22

338 PHYSIOLOGICAL ECONOMY IN NUTRITION ANDERSON, W. L.

Urine.

Date.

Body- weight.

1

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

no,.

1904

kUos

o.c.

grams

gram

grams

Apr. 7

62.3

760

1027

â–  10.21

8

62.3

600

1026

0.625

1.92

9 10

62.3 62.3

500 830

1028 1023

daily av.

daily av.

daily av.

11

61.3

600

1024

\ I.VJ

12

62.2

950

1023

13

800

1028

6.77

14

1090

1018

8.83

â–  0.454

. . .

16

1250

1026

6.68

16

1480

1014

7.81

17

61.3

1130

1024

10.98

.

18

590

1021

6.66

19

840

1024

9.63

20

980

1024

12.24

21

1220

1022

10.69

0.431

22

. . .

1190

1019

9.60

23

1390

1020

10.43

24

62.2

1160

1017

7.62

26

1010

1014

6.94

26

. > .

1200

1019

10.14

27

. . .

1660

1016

9.66

28

61.8

1085

1021

8.69

0.469

• ■ .

29

61.8

1020

1022

10.83

30

1130

1022

10.28

May 1

1695

1016

9.55

2

1530

1013

6.98

' 3

. . .

1230

1023

9.67

4

. . .

1200

1020

8.50

6

. . .

1000

1024

9.30

â–  0.237

. . .

6

. . .

1890

1022

11.08

7

. . .

1026

1017

6.46

8

1520

1017

8.66

9

62.3

970

1017

6.40

10

61.5

. > .

, , ,

â–  . â– 

11

1140

1022

10.33

12

60.9

746

1017

, 6.39

0.451

13

. . .

860

1022

8.31

14

1140

1022

10.12

16

1365

1017

8.76

16

1120

1017

6.68

PHYSIOLOGICAL ECONOMY IN NUTRITION 339 ANDERSON, W. L.

Urine.

Sate.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

kilos

CO.

grams

gram

grams

May 17

, . .

1940

1014

10.83

. . .

18

. . .

1370

1021

10.03

19

61.3

1120

1022

10.16

20

. . .

1170

1018

8.64

21

. . .

1630

1016

8.46

0.439

22

890

1024

7.96

daily

23

1200

1017

7.49

average

24

61.1

770

1024

6.60

26

. , .

690

1024

7.04

26

60.2

745

1026

8.09

27

970

1028

10.40

28

. . .

1160

1022

10.37

. 0.448

. . .

29

. . .

. > .

30

920

1026

8.94

31

. . .

June 1

1400

1012

5.64

■ • .

2

69.6

1070

1020

8.48

3

■ • .■

1190

1018

8.78

4

59.7

1020

1022

9.00

6

. > >

870

1023

8.67

6

870

1026

8.72

7

1360

1017

9.31

8

60.4

1380

1017

11.66

9

60.4

1520

1017

9.68

10

. . .

1590

1013

7.36

11

60.4

1426

1017

7.74

12

870

1021

7.67

13

1410

1017

10.32

14

1180

1022

10.84

16

61.0

875

1019

6.67

Daily average from

Feb. 1

1166

1020

• * •

0.S16

S.14

Daily average from

Feb. 1 to April 12

. . .

• . *

10.78

• . .

. . .

Daily average &om

April 13 to June

16

â–  â–  â– 

. . .

lO.OS

340 PHYSIOLOGICAL ECONOMY IN NUTRITION

BELLIS.

Urine.

Date.

Body- weight.

Volume. 24 houra.

Bp. Or.

Nitrogen.

Uric Acid.

P=0,.

1904

kilos

c.c.

grams

grams |

rams

Jan. 15

81.8

1180

1026

13.24

0.778

16

82.2

1915

1019

16.09

0.862

17

82.2

1740

1024

16.18

0.881

18

82.2

2030

1021

20.10

0.868

19

82.2

1700

1026

17.34

0.771

20

82.2

1800

1022

17.82

0.650

21

82.2

1665

1027

26.18

1.020

22

82.2

1435

1026

22.64

1.010

23

82.2

1285

1017

10.49

0.467

24

1070

1026

16.37

0.786

25

80.7

590

1029

26

81.4

1300

1020

27

82.1

1020

1026

28

81.2

1190

1027

â–  13.36

0.693

2.32

29

81.2

1440

1018

daily

daily d

aily

30

81.3

1460

1023

average

average av

erage

31

81.2

1000

1026

Feb. 1

81.2

1280

1025

2

81.2

1145

1024

3

81.2

1000

1030

4

81.2

910

1030

â–  12.98

0.674

2.29

5

81.2

1360

1023

6

81.2

1160

1022

7

81.2

1210

1027

8

81.2

1375

1016

9

81.2

920

1031

10

81.2

1775

1016

11

81.2

1130

.1026

• 13.03

0.669 :

2.44

12

81.2

1075

1026

13

81.2

1405

1021

14

81.2

1055

1024

16

81.0

1470

1026

16

81.1

920

1029

17

81.1

1530

1019

18

81.1

1330

1023

â–  14.15

0.760

. ,

19

81.1

1680

1020

20

81.1

950

1029

21

81.1

2050

1018

22 23

81.1 81.1

1450 1540

1030 1027

l 14.79 ,

0.850 , !

2.60

PHYSIOLOGICAL ECONOMY IN NUTRITION 341 BELLIS.

Urine.

Body-

Date.

weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P.O..

1904

kilos

c.c.

grama

gram

grains

Feb. 24

79.4

800

1030

25

80.0

785

1033

26

80.4

1420

1018

14.79

0.850

2.60

27

80.1

1250

1026

daily bt.

daily av.

daily ar.

28

80.1

1070

1025

29

80.1

1270

1024 ~

Mar. 1

80.0

1150

1024

2

80.0

1530

1018

3

80.0

1320

1018

• 10.77

0.560

2.34

4

80.0

1635

1018

6

80.0

1220

1026

6

80.1

1550

1016

7

80.0

1170

1020

8

80.0

1120

1017

9

80.0

1220

1020

10

80.0

1210

1020

10.29

0.628

11

80.0

1650

1019

12

80.0

1355

1026

13

80.0

1040

1025

14

80.0

670

1027

15

80.0

1330

1017

16

80.0

915

1024

17

80.0

1600

1016

10.05

0.622

18

80.0

1510

1018

19

80.0

1490

1018

20

79.9

920

1026

21

79.8

710

1029

22

79.8

800

1026

23

79.3

800

1030

24

79.3

1100

1025

10.15

0.728

. . .

25

79.4

1060

1017

26

79.4

1580

1020

27

79.2

1040

1028

. 28

79.3

1360

1019

29

79.2

1335

1017

30

• . *

1030

1017

31

905

1019

8.52

. . .

. . .

Apr. 1

870

2

810

1029

3

78.6

785

1028

342 PHYSIOLOGICAL ECONOMY IN NUTRITION

BELLIS.

Urine.

Date. ^

3ody- eight.

Volume. 24 houia.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

Uloa

e.c.

grams

gram

grams

Apr. 4

720

1029

6

730

1019

C

. ,

790

1022

7

880

1026

â–  7.27

0.665

1.62

8

790

1025

daily

daily

daily

9

860

1027

average

average

average

10

890

1025

11

890

1025

8.18

12

590

1025

13

77.2

960

1025

7.95

14

. .

930

1019

6.59

â–  0.496

16

1090

1018

6.82

16

1250

1022

10.35

17

650

1025

5.97

18

970

1020

7.92

19

1040

1020

6.55

20

1150

1019

8.49

21

1225

1019

8.75

. 0.522

22

78.0

1380

1026

10.60

23

1150

1022

10.21

24

1130

1018

9.28

25

1170

1021

11.30

26

1080

1023

11.79

27

1460

1017

10.60

28

1360

1019

10.53

- 0.495

29

1360

1015

10.28

30

1450

1014

9.87

May 1

985

1020

8.76

2

1200

1022

8.86

3

1475

1016

8.88

4

77.9

1150

1023

7.73

6

, ,

1400

1018

9.57

â–  0.271

. . .

6

1340

1020

7.64

7

1040

1021

8.73

8

78.1

895

1025

6.89

9

1480

1024

6.13

10

1125

1020

7.60

11

1290

1018

8.59

• 0.401

, , ,

12

78.1

845

1023

8.57

18

1170

1022

8.92

PHYSIOLOGICAL ECONOMY IN NUTEITION 343 BELLIS. .

Date.

Body- weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

TWO Acid.

PjO,.

1904 May 14 15 16 17 18 19 20 21 22 23 24

kilos 77.1

77.2. ; 77.2 76.8 76.5 76.8 77.1

c.c. 1005

855 1210 1520 1150 1905 1210

815 1020

890 1030

1020 1023 1014 1014 1023 1015 1020 1027 1019 1023 1022

grams 6.09 7.75 5.81 7.93 8.35 9.60

10.67 8.46 7.71 5.98 6.61

gram

â–  0.401 daily av.

0.461

grams

Daily average from

JFeb. 28 Daily average from

Feb. 28 to April 12 Daily average from

April 13 to May 24

1127

1021

9.30 8.46

0.531

1.98

344 PHYSIOLOGICAL ECONOMY IN NUTRITION

. CALLAHAN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. 6r.

Nitrogen.

Uric Acid.

PA.

1904

kilOB

CO.

grams

gram

grams

Jan. 15

92.2

1665

1023

19.48

1.008

16

92.7

1800

1024

22.90

1.235

17

92.7

1500

1028

18.81

0.996

18

92.8

1490

1027

19.58

1.393

19

93.6

1600

1029

22.18

1.070

20

94.0

1610

1024

23.76

0.710

21

94.0

1870

1025

24.68

1.040

22

95.0

1730

1025

22.73

1.160

23

95.0

2150

1025

31.99

1.470

24

95.0

1450

■ • \

21.84

0.952

25

94.0

1220

1028

26

94.0

1310

1027

27

93.0

1310

1025

28

94.0

1400

1027

17.90

0.988

3.26

29

94.0

1220

1027

daily

daily

daily

30

93.0

1115

1030

average

average

average

31

93.0

870

1030

Feb. 1

93.0

1170

1028

2

93.0

1080

1029

3

93.0

1350

1027

4

92.0

1150

1028

â–  16.92

0.976

2.86

5

92.0

950

1029

6

92.0

1160

1027

7

92.0

1100

1030

8

91.0

850

1027

9

91.0

995

1023

10

90.0

670

1027

11

89.5

615

1029

â–  12.28

0.780

2.14

12

89.5

865

1028

13

89.5

740

1031

14

90.0

1020

1024

15

90.0

980

1027

16

89.5

715

1029

17

89.0

565

1030

18

89.0

535

1031

• 9.83

0.755

19

89.0

540

1084

20

89.5

880

1027

21

89.0

1170

1025

22

89.0

820

1030

10.26

23

88.0

610

1031

0.641

1.52

PHYSIOLOGICAL ECONOMY IN NUTEITION 345 CALLAHAN.

TJrine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Or.

Nitiogen.

Uric Acid.

P.O5.

1904

kilos

CO.

grams

gram

grams

Feb. 24

87.0

620

1034

25

88.0

1160

1017

26

87.5

385

1033

10.26

0.641

1.52

27

88.0

610

1031

daily

daily

daily

28

87.0

610

1030

average

average

average

29

86.0

1095

1026

Mar. 1

86.0

780

1027

2

86.0

725

1027

3

85.0

630

1026

11.07

0.796

1.74

4

85.0

850

1030

5

85.0

780

1031

6

85.5

925

1028

7

85.0

610

1029

8

85.0

720

1027

9

85.0

565

1032

10

84.5

520

1032

7.27

0.693

11

84.0

570

1032

12

84.0

610

1033

13

84.0

450

1031

14

83.5

470

1025

16

84.0

1030

1022

16

84.0

826

1026

17

84.0

690

1026

8.09

0.645

18

84.0

1160

1025

19

83.5

1820

1010

20

84.0

695

1029

21

83.5

760

1027

22

83.0

610

1029

23

83.0

1180

1020

24

83.0

620

1032

8.18

0.711

25

83.0

560

1032

26

83.0

820

1020

27

83.0

1000

1027

28

82.0

485

1033

29

82.0

690

1029

30

82.0

1300

1020

31

82.5

1590

1020

7.60

0.587

Apr. 1

82.0

1600

1018

2

82.0

610

1026

3

81.5

430

1026

346 PHYSIOLOGICAL ECONOMY IN NUTRITION

CALLAHAN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Or.

Nitrogen.

Uric Acid.

PA.

1904

kUos

CO.

grama

gram

grama

Apr. 4

81.0

290

1030

6

82.0

550

1033

6

82.0

860

1023

7

82.0

880

1021

â–  6.04

0.458

1.55

8

82.0

820

1015

daily

daily

daily

9

82.0

720

1028

average

average

average

10

82.0

490

1030

11

82.0

540

1022

I 4.98

12

82.0

680

1026

13

82.0

670

1030

8.64

14

82.0

755

1026

10.24

0.528

15

82.0

555

1026

5.29

16

82.0

1790

1017

14.18

17

83.0

870

1029

9.97

18

83.0

990

1020

6.95

19

83.0

736

1022

7.32

20

83.0

930

1028

8.31

21

; 83.0

700

1032

10.16

0.585

22

83.0

1220

1024

11.13

23

83.0

860

1027

7.89

24

; 83.0

1140

1015

7.59

25

83.0

520

1026

8.02

. 0.644

26

83.5

670

1028

8.08

• • •

27

88.0

1200

1019

7.92

28

83.0

1340

1020

8.84

29

83.6

900

1032

13.23

30

88.5

1250

1022

13.50

May 1

84.0

1160

1030

16.77

2

84.0

1080

1026

11.78

8

84.0

960

1029

16.13

0.463

4

88.5

1140

1035

19.36

6

83.5

1290

1031

18.35

6

. . .

780

1040

16.43

7

88.0

870

1033

14.67

8

83.0

930

1030

14.68

9

83.0

1050

1022

11.86

10

83.0

960

1021

8.18

11

88.0

1020

1024

9.21

12

83.0

840

1024

9.08

0.666

• • •

13

83.5

930

1025

10.05

14

83.6

1200

1016

5.55

PHYSIOLOGICAL ECONOMY IN NUTRITION 347

CALLAHAN.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P.Ob.

1904

kUos

CO.

grams

gram

gramB

May 15

83.5

1110

1018

8.99

16

83.5

1050

1018

9.64

17

84.0

900

1024

8.37

18

83.5

1020

1018

8.20

19

84.0

945

1022

9.88

â–  0.666

20

84.0

870

1023

8.72

daily

21

83.0

1160

1014

7.24

average

22

82.0

420

1017

5.72

.

23

82.5

480

1026

7.78

24

82.5

720

1024

10.07

25

82.0

360

1030

5.64

26

82.0

510

1029

7.68

27

82.0

576

1028

6.60

28

81.5

900

1016

6.59

29

81.5

570

1023

6.60

30

81.0

945

1022

6.47

31

81.5

870

1026

10.44

June 1

81.5

840

1024

9.02

2

81.5

810

1021

7.78

3

82.0

540

1021

5.67

4

82.0

450

1025

6.10

6

82.0

480

1034

8.21

6

82.5

480

1030

6.91

^7

82.5

570

1029

9.51

8

83.0

650

1028

10.49

9

83.0

570

1024

7.46

10

83.0

620

1026

8.40

11

83.0

690

1027

9.11

12

83.0

590

1025

7.90

13

83.0

840

1025

10.74

14

83.5

780

1021

7.86

15

' 83.0

650

1029

10.37

Daily average from

Feb. 8

809

1026

. . .

0.624

1.74

Daily average from

Feb. 8 to April 12

8.56

Daily average from

; ApriI13toJunel5

• • •

. . .

9.52

. â–  .

• ' •

348 PHYSIOLOGICAL ECONOMY IN NUTRITION

DONAHUE.

TJrlne.

Date. ^

3odj eigl

.

'• Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA-

1904

mot

c.c.

grams

gram

gramjB

Jan. 19

64.J

1500

1017

17.46

0.872

20

,

1060

1027

14.88

0.766

21

64.fi

910

1033

14.41

0.626

22

1150

1028

1325

0.699

23

810

1026

11.76

0.428

24

790

1030

17.91

0.672

26

820

1028

26

960

1024

27

800

1026

28

870

1025

10.67

0.498

1.90

29

.

740

1025

daily

daily

daily

30

63.£

655

1029

average

average

average

31

790

1026

Feb. 1

570

1029

2

730

1027

3

760

1029

4

680

1030

10.34

0.468

1.81

6

980

1025

6

820

1026

7

600

1029

8

63.0

740

1025

9

665

1030

10

710

1027

11

870

1025

9.24

0.470

1.76

12

705

1025

13

740

1026

14

596

1027

15

,

860

1026

1

16

33.2

830

1024

17

780

1026

18

735

1026

19

720

1028

. 7.47

0.465

20

33.0

690

1027

21

900

1025

22

32.7

775

1027

23

600

1028

24

.

920

1027

25

700

1027

7.33

0.552

1.66

26

1040

1023

27

•

600

1031

-

PHYSIOLOGICAL ECONOMY IN NUTRITION 349« DONAHUE.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA.

1904

kilos

CO.

grams

gram

grams

Feb. 28

710

1024

7.33

0.562

1.56

29

850

1026

Mar. 1

910

1028

2

62.0

740

1027

3

710

1027

- 7.79

0.448

1.91

4

910

1027

daily

daily

daily

5

725

average

average

average

6

940

1025

7

62.7

700

1025

8

720

1024

9

1020

1022

10

700

1026

6.72

0.363

11

1130

1021

12

730

1022

13

940

1018

14

930

1018

15

62.7

985

' 1018

16

. . .

875

1019

17

515

1024

6.33

0.504

18

960

1019

19

880

1022

20

62.7

720

1025

21

730

1023 â– 

1

22

920

1024

23

850

1020

5.61

0.363

24

720

1026

26

62.7

730

1024

27

970

1026

28

860

1021

29

. . .

990

1022

30

62.8

1250

1023

31

990

1020

- 7.17

0.408

1.90

Apr. 1

910

1022

2

930

1028

3

62.8

870

1026

4

62.8

1080

1025

5

. . >

740

1028

6

850

1027

• 9.91

0.593

1.79

7

. . .

740

1028

8

1010

1028

'350 PHYSIOLOGICAL ECONOMY IN NUTRITION

DONAHUE.

Urine.

Date.

Body- Weight.

Volume. 24 hours.

Bp. Or.

Nitrogen.

Uric Acid.

F,0..

1904

kilos

CO.

grama

gram

grams

Apr. 9

700

1029

1 9.91

0.698

1.79

10

900

1025

J daily av.

daily av.

daily av.

11

1180

1020

• 9.59

12

1230

1021

13

1000

1021

7.38

14

710

1025

6.18

0.343

15

_

920

1022

8.78

16

B3.0

700

1025

6.89

17

775

1024

8.28

18

1050

1020

7.69

19

910

1021

6.55

20

1140

1020

6.64

21

1055

1022

6.71

0.399

22

1020

1020

6.79

23

700

1025

6.34

24

825

1022

7.13

25

850

1022

6.27

26

1010

1021

7.09

27

1150

1021

7.31

28

950

1021

6.38

. 0.411

29

950

1023

8.61

30

525

1028

6.96

May 1

B3.0

750

1022

7.65

2

775

1022

6.88

3

710

1022

6.01

4

1075

1021

7.22

6

700

1021

5.34

0.120

6

950

1024

7.41

7

950

1023

6.72

8

745

1024

5.90

9

910

1020

6.61

10

720

1023

6.91

11

63.0

750

1024

7.11

12

63.0

700

1022

6.51

0.365

13

710

1024

6.94

14

826

1025

8.68

15

1100

1020

7.79

16

1000

1021

6.12

17

, .

1010

1020

5.94

. . .

18

950

1020

6.76

0.343

PHYSIOLOGICAL ECONOMY IN NUTRITION 351 DONAHUE.

Urine.

1

Date.

Body-

weight. â– 

Volume; 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid. P.Oj.

1904

kilos

c.c.

grams

gram grams

May 19

. . .

1025

1020

6.64

â– >

20

1100

1020

8.45

21

900

1027

8.64

22

750

1025

8.53

â–  0.343

23

760

1022

7.69

<\m\y

24

920

1023

7.34

average

25

750

1022

10.22

â– 

26

32.S

775

1021

6.51

27

880

1023

8.18

28

800

1023

7.06

- 0.406

29

790

1023

8.49

30

850

1022

7.91

31

1030

1021

7.60

June 1

800

1022

6.53

2

1000

1021

8.16

3 4

6

850

1022

7.40

32.S

650

1027

8.49

6

850

1023

7.33

7

910

1022

7.43

8

770

1022

8.37

9

910

1025

9.50

10

850

1025

8.01

11

660

1025

7.72

12

700

1025

8.36

13

930

1022

9.15

14

800

1026

8.45

15

62.2

700

1027

7.90

Daily average from

Feb. 14

857

1023

. . .

0.395 1.

79

Daily average from

Feb. 14 to Apr. 12

. . .

. . .

7.65

...

.

Daily average from

Apr. 13 to June 15

7.39

•

352 PHYSIOLOGICAL ECONOMY IN NUTRITION

JACOBUS.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid. Pj

o».

1904

kUos

c.e.

grams

gram gra

ms

Jan. 15

57.3

630

1032

10.70

0.542

16

. . .

810

1024

11.76

0.960

17

880

1029

11.09

0.780

18

780

1030

10.67

0.600

19

810

1029

12.94

0.696

20

670

1030

11.98

0.553

21

730

1029

10.91

0.586

22

990

1026

12.12

0.594

23

58.7

825

1021

9.66

0.436

24

680

1027

9.10

0.449

25

1260

1018

26

875

1022

27

<B80

1028

'28

57.0

850

1022

9.58

0.442 1.

72

29

58.0

760

1020

daily

daily da

ily

30

57.7

560

1029

average

average ave

rage

31

660

1028

Feb. 1

700

1023

2

57.2

567

1030

3

600

1030

4

57.5

582

1026

8.30

0.548 l.(

30

6

. . .

740

1024

6

66.8

470

1028

7

. . .

405

1032

8

56.0

576

1028

9

57.2

540

1028

10

56.6

520,

1029

11

57.0

1000

1020

â–  7.73

0.460 1.

74

12

. . .

920

1016

13

845

1020

14

480

1028

15

760

1026

16

56.8

810

1022

17

56.4

760

1020

18

1100

1017

6.27

0.399

19

56.6

960

1020

20

66.3

620

1026

21

680

1027

22 23

67.3 66.7

770 796

1020 1024

1 6.96

0.521 1.^

17

PHYSIOLOGICAL ECONOMY IN NUTRITION 353 JACOBUS.

Urine.

Date.

Body- weight.

Volume. 24 liours.

Sp. Gr.

Nitrogen.

Uric Acid.

PjOb.

1904

kilos

c.c.

grama

gram

grama

Feb. 24

56.6

890

1016

25

56.7

880

1022

26

56.8

690

1027

• 6.96

0.521

1.47

27

885

1024

daily

daily

daily

28

970

1019

average

average

average

29

56.8

816

1024

Mar. 1

57.0

760

1027

2

67.0

690

1025

8

66.8

1720

1012

8.43

0.315

1.75

4

1010

1019

5

790

. . ,

6

440

1033

7

56.6

970

1019

8

. . .

1130

1018

9

. • •

440

1031

10

• • •

1480

1016

7.88

0.535

11

1300

1016

12.

1165

1013

13

1580

1011

14

56.8

1200

1015

16 ,

â–  . .

1330

1010

16

1065

1015

17

66.8

1170

1013

5.98

0.464

. . .

18

â–  . â– 

1030

1018

19

56.8

1445

1012

20 ;

66.8

975

1020

21 '.

870

1018

22 ,

1400

1014

23 24

57.3 .

840 1020

1020 1021

• 8.30

0.418

25

690

1024

26

1195

1017

28

1170

1015

29

57.3

1030

1023

30

1225

1021

31

1175

1020

• 9.59

0.471

Apr. 1

> . •

1330

1016

2

775

1023

3

616

1026

4

696

1029

8.71

0.310

1.82

23

354 PHYSIOLOGICAL ECONOMY IN NUTRITION

JACOBUS.

tJrine.

Sate.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PiOfi.

1904

UlOB

c.c.

grams

gram

gramB

Apr. 5

830

1026

6

762

1019

7

8

9

10

57.0

. . .

1205 1180 1036 1300

1026 1015 1017 1016

â–  8.71 daily- average

0.310

daily

ayerage

1.82 daily

average

11

1045

1026

â–  7.88

1

12

610

1024

13

. . .

410

1027

6.81

U

. . .

600

1025

6.84

. 0.460

- • .

16

1160

1017

8.49

16

56.8

820

1021

7.72

17

. . •

656

1029

6.96

18

. . .

610

1026

7.36

19

615

1028

6.67

20

710

1023

7.71

21

. . .

480

1026

6.94

0.441

22

65.0

665

1026

.7.19

23

• • •

460

1031

7.16

24

■ • >

560

1027

6.27

26

750

1020

6.80

26

1170

1017

7.93

28

• > •

1010

1019

6.06

• 0.607

29

1110

1018

8.59

' • •

80

> • ■

1060

1020

8.44

May 1

716

1030

9.44

2

56.6

1460

1014

10.60

3

1185

1019

9.45

4

1270

1019

10.52

6

56.6

1010

1019

9.70

0.382

> . •

6

> . •

1090

1021

9.94

7

1100

1016

8.66

8

765

1024

9.78

10

555

1026

7.96

11

• < .

640

1027

6.60

12

• . .

1160

1016

7.03

â–  0.296

13

• • *

665

1025

7.66

• . I

14

• . *

1240

1014

6.61

15

66.6

695

1027

7.89

16

1460

1012

7.45

1 • t

PHYSIOLOGICAL ECONOMY IN NUTRITION 355 JACOBUS.

Urine. 1

Date.

Body- weight.

1

Volume. 24 hours.

Sp. Gr.

Nitrogeu.

Uric Acid.

PjOs.

1904

kilos

C.C.

grams

gram

grams

May 17

1620

1012

6.80

. . .

18

2010

1012

6.75

19

2050

1010

6.27

20

1180

1018

7.29

21

880

1020

7.07

0.376

22

. ,

730

1025

7.62

daily

23

, .

450

1029

6.48

average

24

540

1028

7.64

26

950

1017

7.53

26

56.8

665

1023

5.83

27

, ,

lOaO

1014

7.25

28

1020

1019

6.37

â–  0.303

29

690

1022

6.34

30

590

1025

6.69

31

1290

1015

8.36

June 1

1635

1010

7.85

2

, ,

1475

1012

8.23

3

400

1024

5.21

^

i

. .

705

1019

6.73

6

, ,

1010

1013

6.80

6

600

1024

6.69

7

925

1016

6.72

8

1015

1014

7.30

9

925

1019

6.06

10

57.0

1286

1012

6.25

13

. ,

855

1018

8.36

14

735

1019

6.97

15

57.0

496

1028

8.32

•

DaUy average from

Feb. 1

916

1021

. . .

0.423

1.67

Daily average from

Feb. 1 to April 12

. . .

. . .

7.74

. . .

. . .

Daily average from

April 13 to June 15

7.43

356 PHYSIOLOGICAL ECONOMY IN NUTRITIOlf

SCHENKER.

Urine.

Date.

Body- weight.

Yolume. 21 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

PA.

1904

kilos

c.c.

grams

gram

grams

Jan. 16

73.5

1140

1026

16,21

0.688

17

. . .

2180

1020

18.44

0.990

18

1155

1024

14.97

0.745

20

1090

1027

19.82

0.797

21

1515

1027

20.63

0.966

22

. . .

1675

1019

15.38

0.653

23

71.7

1100

1022

13.40

0.631

24

. . .

1390

1021

14.18

0.719

25

1410

1019

26

840

1027

27

. . .

926

. . .

28

1140

1023

13.23

0.693

2.03

29

72.3

1025

1024

dally

daily

daily

30

1900

1015

average

average

average

31

1106

Feb. 1

1320

1023

2

71.6

885

1029

8

1260

1023

4

■ 1 •

1480

1020

13.86

0.693

2.16

5

. . .

970

1027

6

71.4

1150

1026

7

. , ,

1270

1022

8

71.5

1270

1022

9

71.2

940

1028

10

. . ,

930

1027

11

71.4

845

1029

â–  12.84

0.654

2.00

12

800

1027

13

620

1031

14

890

1025

15

70.9

1020

1029

16

. . .

1490

1019

17

1180

1024

18

1230

1022

- 6.34

0.633

19

• . .

950

1029

20

. . .

1510

1024

21

1325

1026

23

510

1080

24

71.9

1140

1024

26

1730

1016

8.85

0.624

2.17

26

1146

1022

PHYSIOLOGICAL ECONOMY IN NUTRITION 357

SCHENKEK.

Urine.

Sate.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

TJrio Acid.

PA-

1904

kilos

c.c.

grams

gram

grams

Feb. 27

2015

1018

8.85 daily av.

0.624

2.17

28

1150

1028

daily av.

daily av.

29

1230

1028

Mar. 1

71.8

1245

1026

2

. â–  .

770

1030

8

70.8

1480

1016

11.49

0.799

2.43

4

. . .

1325

1028

6

1960

1014

6

1230

1021

)

7

1900

1016

8

72.4

1760

1016

9

910

1026

10

2050

1015

â–  10.11

0.734

. , .

n

72.5

940

1020

12

2200

1002

13

2790

1011

14

1880

1014

15

72.3

1630

1012

16

1070

1022

17

2040

1012

â–  11.08

0.797

18

1655

1021

19

1485

1014

20

2550

1013

.21

71.9

2000

1014

22 23

2170 1670

1012 1014

10.14

0.551

24

72.3

2020

1015

26

• • •

875

27

1520

1018

28

1675

1017

29

1175

1025

30

1110

1021

10.85

0.660

31

2340

1012

Apr. 1

1440

1021

2 3 4

1200

1021 .

* ' '

1110

1022

5

785

. . .

â–  11.64

0.782

6

1130

1023

7

74.1

945

1027

358 PHYSIOLOGICAL ECONOMY IN NUTRITION

SCHENKER.

Urine.

Date.

Body- weight.

Volume. 24 hours.

8t>. Gr.

Nitrogen.

Uric Add.

PA-

1904

kiloa

c.c.

grams

gram

grams

Apr. 8

1050

1024

11.64

9

925

1022

0.782

. . •

10

1555

1020

J daily av.

daily av.

11

73.8

1440

1015

8.44

13

1250

1023

12.23

14

1330

1026

10.00

0.620

15

1880

1018

12.41

16

2440

1013

11.27

17

1680

1018

10.78

18

73.3

1640

1018

11.22

19

1420

1020

12.95

20

74.2

1440

1019

9.85

21

1670

1018

10.22

0.746

22

1220

1019

9.52

23

73.3

1640

1021

9.05

24

2200

1016

9.50

25

1400

1020

9.07

26

1400

1020

8.15

27

1710

1017

9.13

28

2220

1011

9.59

0.594

. . .

29

73.4

1940

1016

11.29

30

. • •

980

1025

10.76

May 1

1625

1015

10.05

2

1950

1014

8.89

8

1795

1014

8.62

4

2400

1010

8.50

6

1895

1019

11.03

- 0.298

6

73.7

1920

1019

11.75

7

2300

1014

11.87

8

1380

1018

11.61

9

2095

1014

11.46

10

1360

1016

9.96

11

1040

1022

8.74

• 0.229

12

1250

1024

11.02

15

1215

1020

8.68

16

1450

1018

8.96

17

1725

1014

8.29

18

1420

1018

8.77

19

72.7

990

1020

8.73

0.427

. . .

20

2390

1014

12.48

PHYSIOLOGICAL ECONOMY IN NUTRITION 359

SCHENKER.

Urine.

Body-

Date.

weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

• Uric Acid. P

A-

1901

kUos

c.c.

grams

grams gi

ams

May 21

72.7

1000

1026

8.76

22

1570

1018

9.98

• 0.427 daily av.

23

1780

1015

10.04

â–  â– 

24

1210

1018

8.71

25

1390

1016

9.09

26

72.5

1380

1015

9.11

27

72.1

1920

1018

9.56

28

1870

1016

11.22

0.842

29

1635

1015

8.83

30

1670

1017

8.52

31

2190

1013

9.46

June 1

1140

1016

6.02

2

1520

1018

8.94

8

1610

1017

8..50

4

72.2

1380

1020

8.94

6

795

1022

8.11

6

1590

1018

9.83

7

2000

1012

9.48

8

1800

1016

12.10

9

71.9

1500

1018

9.63

Daily average from

reb. 8

1500

1019

0.624 a

!.20

Daily average from

Feb. 8 to April 10

. . .

10.37

...

Daily average from

April 11 to June 9

9.82

360 PHYSIOLOGICAL ECONOMY IN NUTRITION

STAPLETON.

Urine.

n

Date.

Body- weight.

Volume. 24 hours.

8p. Gr.

Nitrogen.

Uric Acid. ]

?A-

1904

kilos

c.c.

grams

gram g

Tama

Jan. 15

77.2

1350

1026

16.20

0.941

16

77.2

2200

1020

20.33

1.163

17

77.2

2000

1025

21.00

1.095

18

78.1

1650

1026

21.78

0.897

19

77.1

1585

1029

20.64

1.139

20

77.0

1390

1028

19.26

0.480

21

77.1

1560

1026

20.31

0.971

22

77.1

1620

1023

18.37

0.735

23

78.0

1810

1025

21.72

0.624

24

77.0

1430

1024

17.42

0.890

26

76.0

990

1029

26

76.0

1280

1026

27

77.0

885

1030

28

77.1

1660

1021

14.95

0.841

2.83

29

76.1

1005

1029

daily

daily c

laily

30

77.1

1310

1027

average

average av

erage

31

76.1

800

1031

Feb. 1

76.1

1090

1028

2

76.1

1175

1025

3

76.0

1120

1030

i

76.0

950

1031

• 13.48

0.743

2.34

5

76.0

1150

1023

6

76.0

1165

1029

7

76.0

770

1033

8

76.0

825

1030

9

76.0

1160

1026

10

76.0

1140

1023

11

76.0

1160

1023

12.72

0.712

2.74

12

76.0

970

1026

13

76.0

1115

1024

14

76.0

1360

1023

16

76.0

1040

1026

16

76.0

1020

1023

17

76.0

1380

1021

18

76.0

880

1029

12.36

0.755

19

76.0

945

1030

20

76.0

1940

1017

21

76.0

2670

1016

22

76.0

1590

1023

I 13.03

0.967

2.56

23

76.0

1870

. . .

J

PHYSIOLOGICAL ECONOMY IN NUTRITION 361 STAPLETON.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P.O5.

1904

kilos

c.c.

grama

gram

grams

Feb. 24

76.0

870

1026

25

76.0

1275

1024

26

76.0

1140

1025

â–  13.03

0.967

2.56

27

76.0

1930

1018

daily

daily

daily

28

76.0

1120

1026

average

average

average

29

76.0

1140

1028

Mar. 1

76.0

1300

1022

2

76.0

1295

1023

3

77.0

825

1030

12.91

0.803

2.59

4

76.0

1860

1021

6

76.0

1230

1026

6 â– 

76.0

1155

1029

7

76.0

830

1031

8

76.0

860

1031

9

76.0

940

1029

10

76.0

650

1034

11.02

0.707

11

76.0

780

1028

12

77.0

790

1026

13

76.0

700

1030

14

76.0

830

1027

15

76.0

1660

1014

16

76.0

1120

1019

17

76.0

690

1027

- 10.26

0.757

18

76.0

1170

1024

19

76.0

2230

1010

20

77.2

1180

1025

21

76.0

540

1032

22

76.0

880

1030

23

76.0

990

1028

24

76.0

1130

1024

11.56

0.794

25

76.0

1470

1026

26

76.0

1280

1025

27

76.0

1240

1021

28

76.0

1020

1023

29

77.0

1440

1018

30

76.0

1696

1018

31

76.0

1210

1017

â–  11.14

0.667

. . .

Apr. 1

76.0

1940

1018

2

76.0

1110

1028

3

1185

1026

362 PHYSIOLOGICAL ECONOMY IN NUTRITION

STAPLETON.

Urine.

Date.

Bodj weigh

_

1

'â–  Volume. 24 hours.

Bp. Gr.

Nitrogen.

Uric Acid.

P.0,.

1904

kilo

c.c.

grams

gram

grama

Apr. 4

1420

1027

6

1260

1029

6

7 8

1095 1315 1180

1026 1080 1029

17.66 daily

0.929 daily

2.77 daily

9

1140

1030

average

average

average

11 12

75.C

1286 940

1031 1023

16.43

13

750

1027

9.69

14

720

1026

10,46

0.550

15

910

1028

10.70

• • •

16

815

1021

6.32

17

1110

1012

5.33

18

820

1024

4.68

19

760

1025

7.88

20

74.C

880

1024

7.13

21

1005

1026

9.17

. 0.418

. . .

22

1090

1027

9.74

23

1085

1019

8.17

24

990

1020

8.26

25

1150

1021

9.21

26

980

1025

9.23

27

75.C

1570

1019

8.29

28

1040

1025

9.05

0.699

29

1020

1022

9.98

80

1000

1026

9.40

May 1

1025

1025

10.56

2

1070

1027

11.25

3

1685

1018

10.37

4

75.0

1805

1023

8.70

6

1350

1022

9.88

0.377

• • •

6

920

1024

7.84

7

900

1025

9.23

8

930

1025

11.50

9

875

1027

11.81

10

1010

1022

8.85

11

1010

1023

9.26

12

74.0

600

1030

9.29

0.625

■ • •

13

940

1028

10.60

14

975

1023

7.37

PHYSIOLOGICAL ECONOMY IN NUTRITION 363

STAPLBTON.

Urine.

Date.

Body- weight.

Volume. 24 hours.

Sp. Gr.

Nitrogen. Uric Acid.

PA-

1904

kilos

C.C.

grams

Efram

grams

May 15

800

1025

6.63

0.625

16

1200

1019

8.14

17

515

1030

6.58

, . .

18

790

1029

9.67

19

74.1

745

1029

8.58

20

74.1

880

1022

9.51

21

74.1

1100

1027

9.64 >â–  0.091

22

. . .

890

1028

9.56 daily

23

690

1020

8.03 verage

24

76.0

905

1025

9.04 J

25

. . .

665

1031

8.46

26

74.5

630

1026

7.46

27

950

1024

8.83 r

0.663

2.27

28

73.0

850

1027

10.60 '

daily av.

30

1060

1020

10.88

31

. . .

1640

1015

8.56

June 1

. . .

1230

1013

9.37

2

1180

1019

10.34

3

620

1024

6.96

4

910

1020

11.47

6

880

1019

11.09

6

855

1025

11.14

7

1250

1017

8.78

8

. . •

885

1025

11.10

9

74.0

730

1020

6.35

10

1540

1017

8.87

11

750

1015

5.85

12

73.4

1265

1015

9.71

Daily average from

Jan. 26

1094

1024

0

.699

2.64

Daily average from

Jan.25toAprill2

. . .

13.12

. .-

Daily average from

April 13 to June 12

. . .

9.00

364 PHYSIOLOGICAL ECONOMY IN NUTRITION

It is plain from the foregoing results, that all the men of this group, like the members of the professional group, expe- rienced no difficulty in reducing in large measure their rate of proteid metabolism. The intake of proteid food was steadily diminished, with a corresponding diminution in the extent of nitrogen metabolism. Take as an illustration the average daily output of nitrogen from April 13 to June 15, a period of sixty-three consecutive days:

AVERAGE DAILY EXCRETION OF METABOLIZED NITROGEN FOR THE LAST TWO MONTHS OF THE EXPERIMENT.

grams

G. W. Anderson . . 8.81 '

W. L. Anderson H. S. Bellis . . W. H. Callahan M. Donahue . . C. S. Jacobus . H. R. Schenker John Stapleton .

10.07 8.45* 9.52 7.39 7.43 9.82 9.00

Grand average for this period = 8.81 grams of nitrogen per day.

An excretion of 8.81 grams of nitrogen through the kid- neys corresponds to the metabolism of 55 grams of proteid matter. Compare this average amount of proteid matter metabolized each day with the figures obtained during the preliminary period of ten days, when the men were living on their ordinary diet. Then, many of the men were excreting nitrogen at the rate of 17 to 22 grams per day. In a general waj', we may safely say that all these men during the last two months of the experiment were living on about one-half the proteid food they were formerly accustomed to take.

Further, the average daily excretion of nitrogen for the pre- ceding seventy-three days, i. e. , from February 1 to April 13, was in most instances nearly, if not quite, as low as during the last two months of the experiment, so that we are cer- tainly justified in the statement that these men — trained

* This average covers the period from April 13 to May 24 only, as Mr. Bellis was compelled to withdraw from the experiment on the latter date, owing to an accident in the gymnasium.

PHYSIOLOGICAL ECONOMY IN NUTRITION 365

athletes, doing athletic work more or less strenuous — were able to practise during this long period marked physiological economy in the use of proteid food, equal approximately at least to a saving of full fifty per cent in proteid matter.

The individual tables must be carefully studied, however, in order to trace out the changes in detail in the rate of nitro- gen metabolism, and in so doing much information will be obtained regarding modification in the excretion of uric acid, a matter to be discussed in another connection, later on. Fur- ther, it is interesting to note in the tables the changes in body- weight of the men. Some of the men, like Dr. CaUahan, who were abundantly supplied with adipose tissue, lost very con- siderably in body-weight, but eventually came to a standstill, with establishment of body equilibrium, under the changed dietary habits. Some of the men reached this condition of equilibrium much more quickly than others. Dr. Callahan who suffered a large loss in body-weight — to his great gain, as he expressed it — dropped from 92.2 kilos to 83 kilos in two months, but from March 22 to June 15 his body- weight, while naturally showing fluctuation, did not fall again permanently.

What now was the amount of metabolized nitrogen per kilo of body-weight in these men toward the close of the experiment? Taking the average daily nitrogen excretion for the period from April 13 to June 15, and the body- weights of the men at this same period, as indicated in the accompanying table, we have the following figures :

Body- weight.

kilos

Bellis 78

Callahan 83

Donahue 62

Stapleton 75

Anderson, G. W. . . 71

Jacobus 56

Schenker 73

Anderson, W. L. . . . 61

Average daily Nitrogen excreted.

Metabolized Nitro- gen per kilo of body-weiglit.

grains

gram

8.45

0.108

9.52

0.114

7.39

0.119

9.00

0.120

8.81

0.124

7.43

0.132

9.82

0.134

10.07

0.165

366 PHYSIOLOGICAL ECONOMY IN NUTRITION

These figures, with one exception, show as low a proteid metabolism per kilo of body-weight as was obtained with the soldiers on a prescribed diet, yet these men were athletes accustomed to vigorous muscular exercise, and likewise accustomed to the eating of relatively large amounts of proteid food. Theoretically, it might not be expected that these men would drop to as low a level as men who were not addicted to the consumption of excessive amounts of proteid foods, yet for two months, and practically for a period of four months, these University students easily maintained themselves at this lower level of nitrogen metabolism.

From April 26 to June 13, at the request of the students themselves, the daily diet was prescribed ; not, however, as regards the quantity of food to be eaten, but merely as to its character. The men ate at the University Dining Hall, and it was a simple matter to have their table supplied with a special dietary. The following dietary was therefore pre- pared for their use.

It is not to be understood that the men took all that the daily list provided, but they made their selections from the menu, and in quantity took what they deemed necessary, or what satisfied their appetites. It may be added that the men were all well content with the variety provided and expressed themselves, many times, as better pleased with a simple dietary of this kind than with the heavier proteid foods of earlier days; It should be added that Dr. Callahan was compelled to be absent from New Haven during a large portion of the period covered by this dietary, hence his nitrogen excretions do not correspond in quantity with the nitrogen of the above rations.

Tuesday, April 26, 190i.

Breakfast. — Banana, boiled hominy with sugar and cream, coffee, rolls, butter. Lunch. — Spaghetti, stewed tomatoes, potatoes, boiled onions, bread, butter,

coffee, fried hominy with syrup. Dinner. — Split-pea soup, fried bacon with French fried potato, spinach, bread,

butter, stewed prunes, lettuce-celery-apple salad, cream puffs, coSee.

STAPLETON

Photograph taken in the middh of the experiment, in April.

PHYSIOLOGICAL ECONOMY IN NUTRITION 367

Wednesday, April 27, 1904.

Breakfast. — Fruit, farina witli cream, coffee, rolls, butter, baked potato. Lunch. — Fried oysters, mashed potato, bread, butter, coffee, string beans,

sliced banana with cream. Dinner. — Cream of celery soup, codflsh-cakes, boiled potato, boiled lima beans,

letttice-orange salad, ice cream, coffee.

Thursday, April 28, 1904.

Breakfast. — Banana, oofEee, rolls, cream, butter, fried hominy and syrup. Lunch. — Fried sweet potato, cold tongue, baked potato, bread, butter, coffee,

baked apple with cream. Dinner. — Vegetable soup, Hamburg steak made with plenty of bread, etc.,

Lyonnaise potato, baked potato, spinach, pie, coffee.

Friday, April 29, 1904.

Breakfast. — Fruit, Indian meal, boiled, with sugar and cream, baked potato,

rolls, coffee. Lunch. — Clam chowder with crackers, farina croquettes, stewed tomato, griddle

cakes with syrup, coffee, bread, butter. Dinner. — Soup, fish, mashed potato, radishes, string beans, cranberry sauce,

bread, butter, lettuce salad, lemon pie, coffee.

Saturday, April 30, 1904.

Breakfast. — Banana, fried Indian-meal, syrup, baked potato, coffee, rolls.

Lunch. — Tomato puree, baked macaroni, baked potato, sliced ham, baked apple and cream, bread, butter, coffee.

Dinner. — Soup, small sausage fried, mashed potato, boiled sweet potato, spin- ach, stewed tomato, strawberry short cake, coffee.

Sunday, May 1, 1904.

Breakfast. — Fruit, boiled rice, sugar, cream, coffee, rolls, butter.

Dinner. — Vegetable soup, stewed chicken, cranberry sauce, boiled potato,

boiled onion, stewed corn, water ice, coffee, bread, butter. Supper. — French fried potato, bacon, Waldorf-salad, bread, butter, pie.

Monday, May 2, 1904.

Breakfast. — Banana, malto-rice, cream, coffee, rolls.

Lunch. — Baked beans, catsup, baked potato, stewed prunes, apple pudding. Dinner. — Barley soup, string beans, boiled onion, mashed potato, fried bacon, cranberry sauce, bread, butter, sliced banana, cream, coffee.

368 PHYSIOLOGICAL ECONOMY IN NUTRITION

Tuesday, May 3, 1904.

Breakfast. — Fruit, boiled Indian-meal, sugar, cream, baked potato, butter, rolls,

coffee Lunch. — Baked macaroni, French fried potato, boiled spinach, stewed prunes,

coSee, bread, butter, fried rice with syrup. Dinner. — Split-pea soup, fried sausage with Lyonnaise potato, boiled sweet

potato, butter, lettuce-orange salad, baked apple with cream, coffee.

Wednesday May Jf, 190^.

Breakfast. — Banana, farina with sugar and cream, baked potato, coffee, rolls, butter.

Lunch. — One egg on toast, string beans, boiled potato, bread, butter, coffee, pie.

Dinner. — Tomato pur^e, codfish-cakes, baked potato, boiled lima beans, lettuce- apple salad, bread, butter, cream puffs, coffee.

Thursday, May 5, 190^.

Breakfast. — Fruit, boiled hominy, sugar, cream, coffee, rolls, butter.

Lunch. — Cold ham, fried sweet potato, baked potato, cream, butter, coffee,

cabinet pudding, vanilla sauce. Dinner. — Scotch broth, one lamb chop, mashed potato, fried sweet potato,

spinach, bread and butter, baked apple and cream, coffee.

Friday, May 6, 190^.

Breakfast. — One apple, fried hominy with syrup, baked potato, rolls, butter,

coffee. Lunch. — Clam chowder with crackers, potato croquettes, sliced tomatoes, bread,

butter, griddle cakes and syrup, coffee. Dinner. — Bean soup aux croutons, boiled halibut, mashed potato, boiled onions

with cream, radishes, cranberry sauce, lettuce salad, bread, butter, coffee,

one orange.

Saturday, May 7, 190^.

Breakfast. — Banana, boiled rice, sugar, cream, baked potato, coffee, rolls,

butter. Lunch. — Consomme, spaghetti & I'italienne, boiled sweet potato, bread, butter,

cakes, preserves, coffee. Dinner. — Split-pea soup, roast beef, mashed potato, boiled spinach, boiled

sweet potato, bread and butter, strawberries and cream, coffee.

PHYSIOLOaiCAL ECONOMY IN NUTRITION 369

Sunday, May 8, 1904.

Breakfast. — Banana, fried rice, syrup, coSee, corn bread and butter, baked

potato. Dinner. — Vegetable soup, stewed chicken, cranberry sauce, string beans, boiled

or mashed potato, water ice, bread and butter, cakes, coffee. Supper. — French fried potato, bacon, lettuce-orange salad, bread and butter,

cake, preserves, and coffee.

Monday, May 9, 1904.

Breakfast. — Fruit, boiled Indian-meal, sugar and cream, coffee, rolls, butter.

Lunch. — Calf's liver, baked potato, stewed prunes, boiled onion, bread and butter, coffee, apple pudding.

Dinner. — Consomme, baked macaroni, fried sweet potato, stewed tomato, pre- serves, lettuce, bread, butter, cakes, coffee.

Tuesday, May 10, 1904.

Breakfast. — Fruit, farina, milk, sugar, baked potato,'coffee, bread, butter. Lunch. — Egg omelette with jelly, fried bacon, mashed potato, spinach, apple

pudding, bread, butter, coffee. Dinner. — Small fried sausage, boiled potato, rice custard, lettuce-orange salad,

bread, butter, coffee, baked apples with cream.

Wednesday, May 11, 1904.

Breakfast. — Banana and cream, fried hominy, syrup, baked potato, coffee,

bread, butter. Lunch. — Cream of tomato soup, mashed potato, lima beans, bread, butter,

prune souffle, coffee. Dinner. — Hamburg steak made with much bread, boiled sweet potato, boiled

onions, lettuce, lemon pie, bread, butter, coffee.

Thursday.; May 12, 1904.

Breakfast. — Fruit, baked potato, boiled Indian-meal, sugar, cream, coffee, rolls,

butter. Lunch. — Consomme, French fried potato, one egg on toast, rice pudding, apple

sauce, coffee, bread, butter. Dinner. — One chop, boiled or mashed potato, string beans, apple-lettuce salad,

lemon pie, bread, butter, coffee.

Friday, May 13, 1904.

Breakfast. — Banana and cream, fried rice with syrup, rolls, butter, coffee. Lunch. — Clam chowder, boiled potato, boiled onions, fried bacon, carrots,

apple dumpling, bread, butter, coffee. Dinner. — Split-pea soup (thick), frizzled beef, fried sweet potato, spinach,

cranberry tart, bread, butter, coffee, cakes.

24

370 PHYSIOLOGICAL ECONOMY IN NUTRITION

Saturday, May H., 1904..

Breakfast. — Baked apple and cream, boiled hominy, with sugar and cream, baked potato, coffee, rolls, butter.

Lunch. — Cream of celery soup, farina croquettes, with tomato sauce, stewed corn, mashed potato, bread, butter, coffee, fruit.

Dinner. — Fish, boiled potato, boiled onions, bread pudding, preserves, lettuce- tomato salad, small cakes, bread, butter, coffee.

Sunday, May 15, 1904-

Breakfast. — Fruit, baked potato, boiled oatmeal with sugar and cream, coffee,

rolls, butter. Lunch. — Consomme with croutons, fried rice with syrup, French fried potato,

strawberry short-cake with whipped cream, bread, coffee. Dinner. — Stewed chicken, fried sweet potato, cranberry sauce, celery, string

beans, bread, butter, coffee, ice cream, cakes.

Monday, May 16, IQO^.

Breakfast. — Banana, griddle cakes and syrup, baked potato, coffee, rolls,

butter. Lunch. — Fried bacon, mashed potato, spinach, bread, butter, rice croquettes

with preserves, apple pie, coffee. Dinner. — Consomm^, one lamb chop, mashed potato, string beans, boiled

onions, orange-lettuce salad, bread, butter, tapioca pudding, coffee.

Tuesday, May 17, 1904.

Breakfast. — Banana, farina, cream, sugar, baked potato, rolls, butter, coffee. Lunch. — Vegetable soup, French fried potato, one egg on toast, rice pudding,

apple sauce, bread, butter, coffee. Dinner. — Small fried sausage, boiled potato, lima beans, lettuce salad, bread,

butter, baked apples with cream, rice custard, coffee.

Wednesday, May 18, 1904.

Breakfast. — Sliced banana, fried rice, syrup, baked potato, bread, butter,

coffee. Lunch. — Cream of celery soup, farina croquettes, tomato sauce, fried sweet

potato, string beans, bread, butter, prune souffle, coffee. Dinner. — Split-pea soup, Hamburg steak made with much bread, mashed

potato, spinach, bread, butter, lemon pie, coffee.

PHYSIOLOGICAL ECONOMY IN NUTRITION 371

Thursdat/, May 19, 190^.

Breakfast. — Sliced banana, boiled hominy, cream, sugar, -baked potato, bread,

butter, eofiee. Lunch. — Egg omelette, jelly, French fried potato, boiled onions, fried hominy,

syrup, bread, butter, apple pudding, coffee. Dinner. — Tomatp pur^e, baked macaroni, fried bacon, fried sweet potato,

spinach, bread, butter, Indian-meal pudding, coffee.

Friday, May 20, IdOJf..

Breakfast. — Sliced orange, fried hominy, syrup, baked potato, bread, butter,

coffee. Lunch. — Fish cakes, boiled sweet potato, mashed potato, lima beans (boiled),

bread, butter, bread pudding, coffee. Dinner. — Consomm^, boiled halibut, mashed potato, string beans, bread, butter,

rice croquettes, cranberry jam, coffee.

Saturday, May 21, 1901f.

Breakfast. — Sliced banana, cream, sugar, boiled Indian-meal, baked potato, bread, butter, coffee.

liUnch. — One lamb chop, potato croquettes, fried Indian-meal, syrup, stewed tomatoes, bread, butter, coflee, water ice.

Dinner. — Bean pur^e, scrambled egg, bacon, French fried potato, lettuce- orange salad, farina pudding, prunes, bread, butter, coffee.

Sunday, May 22, 190^

Breakfast. — Sliced orange, sugar, boiled oatmeal, cream, baked potato, bread,

butter, coffee. Lunch. — Boiled macaroni, fried rice, syrup, mashed potato, boiled onions,

bread, butter, ice cream, cake, coffee. Dinner. — Cream of celery soup, stewed chicken, French fried potato, mashed

potato, spinach,Jbread, butter, cranberry sauce, strawberry short-cake,

cream, coffee.

Monday, May 23, 1904,.

Breakfast. — Sliced banana, griddle cakes, syrup, baked potato, brea^, butter, coffee.

Lunch. — One egg on toast, consomme, French fried potato, lettuce, rice cro- quettes, syrup, apple sauce, bread, butter, coffee.

Dinner. — Vegetable soup, baked macaroni, fried bacon, potato croquettes, string beans, bread, butter, water ice, coffee.

372 PHYSIOLOGICAL ECONOMY IN NUTRITION

Tuesday, May 2J^, 1904,.

Breakfast. — Banana, boiled rice, cream, sugar, baked potato, bread, butter,

coSee. Lunch. — Cream of celery soup, farina croquettes, tomato sauce, boiled onions,

mashed potato, bread, butter, stewed prunes, cofiee. Dinner. — Tomato pur^e, Hamburg steak made with much bread, French fried

potato, spinach, farina croquettes, bread, butter, lemon pie, coffee.

Wednesday, May m, 190^.

Breakfast. — Banana, boiled hominy, cream, sugar, baked potato, bread, butter,

coffee. Lunch. — Small fried sausage, boiled potato, lettuce salad, fried hominy, syrup,

bread, butter, apple sauce, coffee. Dinner. — Consomme, scrambled eggs, French fried potato, lettuce-orange

salad, lima beans, bread, butter, bread pudding, coffee.

Thursday, May 26, IdO^..

Breakfast. — Banana, boiled oatmeal, sugar, cream, baked potato, rolls, butter,

coffee. Lunch. — One egg on toast, spinach, mashed potato, apple sauce, bread, butter,

rice pudding, coffee. Dinner. — Tomato pur^e, boiled macaroni, boiled onions, French fried potato,

lettuce, bread, butter, tapioca pudding, coffee.

Friday, May 27, 1904.

Breakfast. — Orange, boiled Indian-meal, sugar, cream, rolls, coffee.

Lunch. — Clam chowder, potato croquettes, lima beans, bread, butter, straw- berries, cream, coffee.

Dinner. — Bean soup, boiled halibut, mashed potato, string beans, rice cro- quettes, cranberry jam, bread, butter, water ice, coffee.

Saturday, May 28, 190^.

Breakfast. — Banana, breakfast flakes, sugar, cream, baked potato, rolls, butter, coffee.

Lunch. — One boiled egg, French fried potato, stewed tomatoes, fried Indian- meal, syrup, bread, butter, coffee.

Dinner. — Split-pea soup, baked beans, Boston brown bread, lettuce-orange salad, stewed prunes, bread, butter, ice cream, coffee.

PHYSIOLOGICAL ECONOMY IN NUTRITION 373

Sunday, May S9, 190i.

Breakfast. — Orange, boiled oatmeal, sugar, cream, baked potato, rolls, butter,

coffee. Lunch. — Boiled spaghetti, mashed potato, boiled onions, fried rice, syrup,

bread, butter, strawberries, cake, coffee. Dinner. — Cream of celery soup, stewed chicken, boiled potato, spinach, bread,

butter, cranberry sauce, custard pie, coffee.

Monday, May 30, 1904.

Breakfast. — Banana, boiled rice, sugar, cream, baked potato, rolls, butter,

coffee. Lunch. — Consomm^, French fried potato, bacon, lettuce-orange salad, wheat

griddle cakes, syrup, bread, butter, coffee. Dinner. — Barley broth, one lamb chop, mashed potato, fried sweet potato, apple

sauce, bread, butter, bread pudding, coffee.

Tuesday, June 7, 1904-

Breakfast. — Banana, boiled rice, cream, sugar, baked potato, rolls, butter,

coffee. Lunch. — Vegetable soup, French fried potato, one egg on toast, apple sauce,

rice pudding, bread, butter, tea. Dinner. — One small fried sausage, boiled potato, lima beans, lettuce-orange

salad, bread, butter, ice cream, cake, coffee.

Wednesday, June 8, 1904-

Breakfast. — Banana, breakfast flakes, sugar, cream, baked potato, rolls, butter,

coffee. Lunch. — Cream of celery soup, potato croquettes, string beans, two slices

bacon, bread, butter, bread pudding, coffee. Dinner. — Split-pea soup, boiled halibut, mashed potato, asparagus, bread,

butter, cream pie, coffee.

Thursday, June 9, 1904-

Breakfast. — Orange, boiled hominy, cream, sugar, baked potato, rolls, butter,

coffee. Lunch. — Egg omelette, jelly, French fried potato, boiled onions, bread, butter,

wheat griddle cakes, syrup, coffee. Dinner. — Tomato pur^e, baked macaroni, dried beef stewed with milk, boiled

potato, spinach, bread, butter, Indian-meal pudding, coffee.

374 PHYSIOLOGICAL ECONOMY IN NUTRITION

Friday, June^lO, 1904-

Breakfast. — Banana, fried hominy, syrup, rolls, butter, coffee.

Lunch. — Clam chowder, mashed potato, boiled lima beans, bread, butter,

tapioca pudding, coffee. Dinner. — Consomm^, bluefish (broiled), Lyonnaise potato, asparagus, bread,

butter, cranberry jam, lemon pie, coffee.

Saturday, June 11, 190^.

Breakfast. — Orange, boiled Indian-meal, cream, sugar, baked potato, rolls,

butter, coffee. Lunch. — Barley broth, corn fritters, mashed potato, two slices bacon, bread,

butter, stewed tomatoes, strawberries, cream, coffee. Dinner. — Bean puree, scrambled egg, rice croquettes, French fried potato,

lettuce-orange salad, stewed prunes, bread, butter, farina pudding, coffee.

Sunday, June 13, 1904,.

Breakfast. — Banana, boiled oatmeal, sugar, cream, baked potato, rolls, butter,

coffee. Lunch. — Boiled macaroni, string beans, mashed potato, farina croquettes,

water ice, cake, coffee. Dinner. — Cream of celery soup, stewed chicken, French fried potato, lettuce

salad, bread, butter, strawberry short-cake, cream, coffee.

Monday, June 13, 190^.

Breakfast. — Orange, breakfast flakes, sugar, cream, baked potato, rolls, butter, coffee.

Lunch. — Vegetable soup, one egg on toast, fried potatoes, apple sauce, rice croquettes, bread, butter, cottage pudding, tea.

Dinner. — Clam broth, beef stew, with potatoes, carrots and onions, boiled pota- toes, bread, butter, apple-lettuce salad, apple pie, cheese, coffee.

PHYSIOLOGICAL ECONOMY IN NUTRITION 375

Nitrogen Balance.

We may now consider whether these men, who had so greatly reduced the extent of their proteid metabolism, and who had apparently attained a condition of body equilibrium, were truly in nitrogenous equilibrium, or free from any daily loss of nitrogen. To test this point, a careful and exact com- parison of the nitrogen intake and output was made for a period of seven days, commencing on May 18. This was not easy to accomplish, as the men were stiU allowed freedom in the quantity of food eaten, and also in the choice of food, within the limits of the menu provided, so that a large num- ber of food analyses had to be made. A greater difficulty, however, in obtaining proof of equilibrium lay in the laudable ambition of the men to make a good showing, — for they had all become interested in the main problem, and had acquired great faith in the efficiency of a low proteid ration, — which led them to great caution in the matter of eating during the balance trial, thereby running the risk of diminishing in too great degree the fuel value of the food.

The following data obtained with Donahue are self-explan- atory. The figures showing the quantities of food at each meal are instructive, as indicating the general makeup of the daily dietary, both as to quality and quantity.

376 PHYSIOLOGICAL ECONOMY IN NUTRITION

DONAHUE. Wednesday, May 18 U904..

Breakfast. — Banana 141 grams, bread 60 grams, butter 16 grams, coflfee 150

grams, cream 80 grams, sugar 31 grams. Lunch. — Soup 247 grams, string beans 65 grams, bread 21 grams, butter 30

grams, coffee 150 grams, sugar 21 grams, fried potato 222 grams. Dinner. — Consomme 150 grams, bread 45 grams, butter 10 grams, mashed

potato 150 grams, spinach 200 grams, apple pie 103 grams, coffee 150

grams, cream 75 grams, sugar 2ij grams.

Food. Grams.

Banana . 141

Butter . . 15 + 30 + 10 = 55

Sugar ... 31 + 21 + 28 = 80

Cream .... 80 + 75 = 155

Bread 60

Coffee . 160 + 150 + 150 = 450

Bread 21

Soup 247

Fried potato 222

String beans 66

Consomme 160

Bread 45

Spinach 200

Potato 150

Pie 103

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.23

=

0.324 grams.

X

0.16

=

0.083

X

0.00

:=

0.000

X

0.46

=

0.713

X

1.66

=

0.996

X

0.06

=

0.270

X

1.60

=:

0.886

X

0.41

=

1.013

X

0.32

=

0.710

X

0.34

=

0.221

X

0.38

=

0.570

X

1.80

=

0.810

X

0.53

=

1.060

X

0.38

—

0.570

X

0.43

â–  â– 

0.443 . 8.119 grams. . 5.750

2676 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 377

DONAHUE.

Thursday, May 19, 1904..

Breakfast. — Banana 98 grams, boiled hominy 150 grams, bread 60 grams, butter 10 grams, coffee 150 grams, cream 125 grams, sugar 45 grams.

Lunch. — Bread 61 grams, butter 19 grams, potato 100 grams, fried hominy 114 grams, syrup 48 grams, boiled onion 139 grams, coffee 150 grams, sugar 21 grams.

Dinner. — Tomato puree 200 grams, bread 40 grams, fried sweet potato 77 grams, macaroni 100 grams, spinach 100 grams, bacon 21 grams, bread pudding 100 grams, cream 50 grams, sugar 7 grams.

Banana

Bread .

Butter

Sugar .

Coffee

Cream

Hominy

Bread .

Potato

Fried hominy

Syrup

Onion

Bread

Tomato pure'e

Fried sweet potato

Macaroni

Spinach

Bacon

Pudding

. 10 + 19 =

45 + 21 + 7 =

150 + 150 =

125 + 50 =

Total nitrogen Total nitrogen

60

29

73 300 175 160

61 100 114

48 139

40 200

77 100 100

21

100

in food

in urine

Per cent Nitrogen.

0.23 =

1.54 =

0.15 =

0.00 =

0.06 =

0.47 =

0.20 =

1.60 =

0.49 =

0.67 =

0.024 =

0.27 =

1.74 =

0.53 =

0.38 =

0.93 =

0.56 =

3.00 =

0.20 =

Total Nitrogen.

0.226 grams.

0.924

0.044

0.000

0.180

0.823

0.300

0 976

0.490

0.764

0.012

0.375

0.696

1.060

0.293

0.930

0.560

0.630

0.200 . 9.482 grams. , 6.640

Fuel value of the food

2753 calories.

378 PHYSIOLOaiCAL ECONOMY IN NUTRITION

DONAHUE.

Friday, May W, 1904..

Breakfast. — Orange 70 grams, baked potato 87 grams, roll 59 grams, butter 32

grams, sugar 7 grams. Lunch. — Bread 67 grams, butter 15 grams, fish cake 88 grams, potato 160 grams,

bread pudding 150 grams, cream 50 grams. Dinner. — Consomme 150 grams, fish 70 grams, string beans 70 grams, potato

155 grams, cranberry sauce 102 grams, bread 32 grams, coffee 100 grams,

sugar 14 grams.

Tood. Grams. Per cent Nitiogen. Total Nitrogen.

Orange 70 X 0.20 = 0.140 grams.

Butter . . . 32 + 15 = 47 X 0.15 = 0.071

RoU 59 X 1.72 = 1.016

Sugar 7 + 14 = 21 X 0.00 = 0.000

Potato 87 X 0.40 = 0.348

Bread 67 X 1.71 = 1.146

Fish-cake 88 X 1.22 - 1.074

Potato 160 X 0.30 = 0.460

Bread pudding 160 X 0.99 = 1.485

Cream 50 X 0.44 = 0.220

Potato 155 X 0.34 = 0.527

Consomme' 150 X 0.59 = 0.885

Bread 32 X 1.97 = 0.630

String beans 70 X 0.36 = 0.252

Cranberry sauce 102 X 0.08 = 0.031

Fish 70 X 3.18 = 2.226

Coffee 100 X 0.06 = 0.060

Total nitrogen in food 10.660 grams.

Total nitrogen in urine 8.460

Fuel value of the food

1911 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 379

DONAHUE.

Saturday, May 21, 1904-

Breakfast. — Banana 106 grams, boiled Indian-meal 150 grams, sugar 21 grams,

cream 50 grams, bread 59 grams, butter 16 grams. Lunch. — Bread 55 grams, butter 13 grams, Iamb chop 37 grams, potato croquette

105 grams, tomato 216 grams, sugar 14 grams, water ice 143 grams. Dinner. — Bean soup 100 grams, fried egg 22 grams, bacon 10 grams, lettuce

salad 63 grams, fried potato 100 grams, cofEee 100 grams, cream 50 grams,

sugar 21 grams, stewed prunes 247 grams.

Food. Grams.

Bread 59

Butter . ... 16 + 13= 29

Banana 106

Boiled Indian-meal 150

Sugar ... 21 + 14 + 21= 56

Cream 60 + 50 = 100

Bread 66

Potato croquette 105

Lamb chop 37

Tomato 216

Water ice . 1^3

Prunes 247

Bean soup 100

Fried potato 100

Egg 22

Bacon 10

Salad 63

CofEee 100

Total nitrogen in food

Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

1.65

=

0.974 grams.

X

0.15

=

0.044

X

0.23

=

0.244

X

0.17

=

0.266

X

0.00

=:

0.000

X

0.43

=

0.430

X

1.82

=z

1.001

X

0.71

=

0.746

X

4.63

=.

1.713

X

0.17

^

a367

X

0.012

=

0.017

X

0.16

=

0.395

X

1.21.

=

1.210

X

0.60

=

0.600

X

2.27

=

0.499

X

3.05

=

0.306

X

0.21

=

0.132

X

0.06

. .

0.060

8.992 grams. . 8.640

2294 calories.

380 PHYSIOLOGICAL ECONOMY IN NUTRITION

DONAHUE.

Sunday, May 23, 1904-

Breakfast. — Orange 60 grams, oatmeal 207 grams, roll 46 grams, butter 14 grams, coffee 150 grams, cream 150 grams, sugar 35 grams.

Lunch. — Potato 150 grams, boiled onions 145 grams, macaroni 130 grams, fried rice 138 grams, syrup 48 grams, ice cream 160 grams, cake 26 grams.

Dinner. — Celery soup 150 grams, spinach 100 grams, mashed potato 100 grams, bread 19 grams, coffee 100 grams, cream 50 grams, sugar 7 grams, straw- berry short-cake 169 grams.

Food.

Gramfi.

Per cent Nitrogen.

Total Nitrogen.

Orange - -

60

X

0.20

0.120 grams. 0.890

Oatmeal

207

X X

0.43 0.00

Sugar .

. 35 -f 7= 42

0.000

Cream .

150-1-50= 200

X

0.45

=

0.900

KoU

46

X

1.67

=

0.768

Coffee .

. 150 + 100= 250

X

0.06

=

0.150

Butter .

14

X

0.15

=

0.021

Potato

. 150

X

0.30

—

0.450

Onions

. 145

X

0.26

=

0.363

Macaroni

. 130

X

0.46

=

0.598

Fried rice

. 138

X

0.75

=

1.035

Syrup .

48

X

0.024

t=

0.012

Ice cream

. 160

X

0.53

=

0.848

Cake . . .

26

X

1.20

=

0.312 1

Bread ....

.

. 19

X

1.57

=

0.298

Celery soup

. 150

X

X

0.33

0.495

Spinach ... - - .

. 100

0.55

z

0.550

Short-cake . .

. 169

X

0.50

=

0.845

Mashed potato .

inn

X

0.37

0.370

Total nitrogen in food

. 9.026 grams.

Total nitrog

en in urine

. .

.

. 8.530

Fuel value of the food .... 2781 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 381

DONAHUE.

"* Monday, May S3, 1904-

Breakfast. — Banana 201 grams, cream 100 grams, sugar 28 grams, griddle cakes

103 grams, syrup 48 grams. Lunch. — Consommd 150 grams, rice croquette 140 grams, syrup 48 grams, fried

potato 100 grams, bread 36 grams, butter 15 grams, apple sauce 90 grams,

coffee 75 grams, sugar 7 grams. Dinner. — Vegetable soup 100 grams, potato croquette 50 grams, string beans

120 grams, macaroni 104 grams, bacon 20 grams, bread 26 grams, water

ice 184 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Griddle cakes 103 X 0.91 = 0.937 grams.

Banana 201 X 0.23 = 0.462

Cream 100 X 0.45 = 0.450

Sugar ..... 28 + 7 = 35 X 0.00 = 0.000

Syrup 48 + 48 = 96 X 0.024 - 0.023

Consomme 150 X 0.65 = 0.975

Rice croquette 140 X 0.61 = 0.854

Butter 15 X 0.15 = 0.023

Bread 36 X 1.75 = 0.630

Applesauce 90 X 0.020 = 0.018

Fried potato 100 X 0.60 - 0.600

Coffee 75 X 0.06 = 0.045

Vegetable soup 100 X 0.70 = 0.700

Bread 26 X 175 = 0.455

Macaroni' 104 X 0.87 ^ 0.905

String beans 120 X 0.22 = 0.264

Water ice 184 X 0.006 = 0.011

Bacon 20 X 3.28 = 0.656

Potato croquette 50 X 0.77 = 0.885

Total nitrogen in food 8.393 grams.

Total nitrogen in urine 7.690

Fuel value of the food .... 2319 calories.

382 PHYSIOLOGICAL ECONOMY IN NUTRITION

DONAHUE.

Tuesday, May ^4, 1904.

fireakfaet. — Orange 80 grams, fried rice 186 grams, syrup 72 grams, cofiee 100

grams, cream 60 grams, sugar 21 grams. Luncli. — Celery soup 125 grams, bread 34 grams, butter 19 grams, boiled onion

127 grams, potato 160 grams, tomato sauce 60 grams, stewed prunes 189

grams, cream 60 grams. Dinner. — Tomato soup 125 grams, bread 20.5 grams, fried potato 100 grams,

spinach 130 grams, coffee 100 grams, cream 60 grams, sugar 14 grams,

cream pie 168 grams. Evening. — Ginger ale 260 grams.

Food. Grama. Per cent Nitrogen. Total Nitrogen.

Rice 186 X 0.36 = 0.670 grams.

Syrup 72 X 0.024 = 0.017

Coffee . . . . 100 + 100 = 200 X 0.06 = 0.120

Sugar 21 + 14 = 35 X 0.00 = 0.000

Orange 80 X 0.20 = 0.160

Cream ... 50 + 50 + 60 = 150 X 0.45 = 0.675

Bread 34 X 166 = 0.564

Butter 19 X 0.15 = 0.029

Celery soup 126 X 0.48 = 0.600

Onion 127 X 0.30 = 0.381

Prunes 189 X 0.17 = 0.321

Potato 160 X 0.26 — 0.390

Tomato sauce 50 X 0.23 = 0.115

Tomato soup 125 X 0.19 = 0.238

Bread 20.5 X 182 = 0.373

Fried potato 100 X 0.46 = 0.460

Spinach 130 X 0.64 = 0.702

Cream pie 158 X 0.93 = 1.469

Ginger ale 250 X 0.00 = 0.000

Total nitrogen in food 7.284 grams.

Total nitrogen in urine 7.840

Fuel value of the food .... 2422 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 383

NITROGEN BALANCE — Vomhuf.

May

18

Nitrogen Taken in

8.119 grama.

Output Nitrogen in Urine.

5.76 grams.

Weight of F^cfis* (dry).

19

9.482

6.64

16 gr»mj.

20

10.560

8.45

. . .

21

8.992

8.64

. . .

22

9.025

8.53

23

8.393

7.69

89

24

7.284

7.34

24

128 grams contain 6.40% N.

61.856

53.04 + 8.192 grams nitrogen.

61.866 grams nitrogen.

61.232 grams nitrogen.

Nitrogen balance for seven days = +0.623 gram?. Nitrogen balance per day = +0.089 grama.

Average Intake.

Calories per day 2460.

Nitrogen per day 8.83 gram?.

* The faeces of the period were separated as customary by the ingestion of lampblack.

384 PHYSIOLOGICAL ECONOMY IN NUTRITION

Examination of these data shows that the total amount of nitrogen ingested for the seven days was 61.855 grams, while there were eliminated in the urine 53.04 grams and through the fseces 8.192 grams of nitrogen, thus showing a plus bal- ance for the period of 0.623 gram of nitrogen. In other words, with an average daily intake of 8.83 grams of nitrogen and with an average fuel value of the food amounting to only 2450 calories per day, the body was not only kept from loss, but was able to store up a little nitrogen for future needs. Surely, one could not ask for any better demonstration of physiological economy in nutrition than these data, for this seven days' period, afford.

Further, it should be mentioned, as confirmatory of the view that this subject had long been in a condition of nitrogenous equilibrium on about this quantity of food, that the average daily excretion of metabolized nitrogen during this seven days' period was 7.57 grams, while the average daily excretion from April 13 to June 15 was 7.39 grams of nitrogen. Finally, at- tention may be called to the fact that the ingestion of 8.83 grams of nitrogen corresponds to 65.18 grams of proteid food, while an excretion of 7.57 grams of nitrogen means the metab- olism of 47.3 grams of proteid matter. A saving of more than fifty per cent in proteid food and proteid metabolism, with maintenance of body and nitrogen equilibrium with its possible physiological gains is not to be ignored.

With Jacobus, a similar trial for nitrogen balance gave the following results :

PHYSIOLOGICAL ECONOMY IN NUTRITION 385

JACOBUS.

Wednesday, May 18, IdOIi..

Breakfast. — Banana 73 grams, fried yice 100 grams, syrup 58 grams, bread 48

grams, butter 15 grams, coffee 150 grams, cream 118 grams, sugar 36

grams. Lunch. — Tomato soup 105 grams, sweet potato 61.5 grams, farina croquette 91

grams, syrup 49 grams, bread 35 grams, butter 23 grams, coffee 150 grams,

cream 46 grams, sugar 21 grams. Dinner. — Consomme' 155 grams, Hamburg steak 67 grams, spinach 30 grams,

potato 150 grams, bread 27 grams, butter 8 grams, pie 110 grams, cream

61 grams, sugar 10 grams.

Food. Grama.

Butter . . . 15 + 23 + 8 = 46

Banana ... 73

Fried rice . 100

Bread 48

Cream . . 118 + 46 + 61= 225 Sugar . . 35 + 21 + 10 = 66

Coffee . . . . 150 + 150 = 300

Syrup .... 58+ 49= 107

Tomato soup 105

Bread 35

Farina croquette 91

Sweet potato 61.5

Consomme 155

Potato 150

Hamburg steak 67

Bread 27

Spinach 30

Pie 110

Total nitrogen in food Total nitrogen in urine

Fuel value of the food .

Per cent Nitrogen.

Total Nitrogen.

X

0.15

=

0.069 grams.

X

0.23

=

0.168

X

0.75

=

0.750

X

1.66

=

0.797

X

0.46

=

1.035

X

0.00

=

0.000

X

0.06

=

0.180

X

0.024

=

0.026

X

0.41

=

0.431

X

1.60

=

0.560

X

1.09

=

0.991

X

0.32

=

0.197

X

0.38

=

0.589

X

0.38

=

0.570

X

3.64

=

2.439

X

1.80

=

0.486

X

0.53

=

0.159

X

0.43

=

0.473 . 9.920 grams. . 6.750

2846 calories.

25

386 PHYSIOLOGICAL ECONOMY IN NUTRITION

JACOBUS. Thursday, May 19, 1904..

Breakfast. — Banana 105 grains, baked potato 79 grams, bread 40 grams, butter 15 grams, coffee 225 grams, cream 85 grams, sugar 24 grams.

Lunch. — Omelette (plain) 60 grams, fried hominy 68 grams, syrup 48 grams, potato 100 grams, boiled onion 81 grams, bread 45 grams, butter 14.5 grams, apple pudding 117 grams, sugar 10 grams, cream 40 grams.

Dinner. — Soup 100 grams, bacon 81 grams, baked macaroni 58 grams, fried sweet potato 55 grams, boiled Indian-meal 50 grams, bread 35 grams, butter 15 grams, coffee 155 grams, cream 96 grams, sugar 31 grams, chocolate 40 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Banana 105 X 0.23 = 0.242 gram*

Bread 40 X 1.64 = 0.616

Cream ... 85 + 40 + 96= 221 X 0.47 = 1.038

Coffee .... 225 + 155 = 380 X 0.06 = 0.228

Sugar. ... 10 + 24 + 31= 65 X 0.00 = 0.000

Potato 79 X 0.49 = 0.387

Butter . . 15 + 14.5 + 15 = 44.5 X 0.15 = 0.067

Bread 46 X 160 = 0.720

Onion 81 X 0.27 = 0.219

Fried hominy 68 X 0.67 = 0.456

Eggs (omelette) 60 X 1.58 = 0.948

Potato . . .... 100 X 0.49 = 0.490

Syrup 48 X 0.024 = 0.012

Apple pudding 117 X 0.28 = 0.328

Soup 100 X 0.53 = 0.530

Bread 36 X 1.74 = 0.609

Fried sweet potato 65 X 0.38 = 0.209

Bacon 31 X 3.00 = 0.930

Baked macaroni 53 X 0.93 = 0.493

Boiled Indian-meal 50 X 0.20 = 0.100

Chocolate 40 X 0.78 = 0.292

Total nitrogen in food 8.914 grams.

Total nitrogen in urine 6.270

Fuel value of the food .... 2831 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 387

JACOBUS. Friday, May 20, 1904-.

Breakfast. — Orange 70 grams, fried hominy 57 grams, syrup 48 grams, baked

potato 113 grams, bread 34 grams, butter 16 grams, coffee 75 grams,

cream 33 grams, sugar 10 grams. Lunch. — Fish-cake 88 grams, fried hominy 61 grams, syrup 32 grams, potato

100 grams, bread 45 grams, butter 22.6 grams, coffee 75 grams, cream 36

grams, sugar 10 grams, bread pudding 81 grams. Dinner. — Consomm^ 75 grams, boiled fish 99 grams, potato 132 grams, rice

croquette 83 grams, syrup 60 grams, bread 49 grams, butter 19 grams,

coffee 160 grams, cream 48 grams, sugar 20 grams. Evening, — Beer 375 grams.

Food. OraiuB.

Butter . . 16 + 22.5 + 19 = 57.6

Orange 70

Coffee . . 7u + 75 + 160 = 300

Cream . . 33 + 36+48= 116 Sugar . . . 10 + 10 + 20 = 40

Potato 113

Fried homiuy .57

Bread 34

Syrup . . 48 + 32+ 60= 130

Potato 100

Bread 45

Fried hominy 61

Fish-cake 88

Bread pudding 81

Bread 49

Fish 99

Potato 132

Bice croquette 83

Beer 375

Consomme' 76

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.15

=

0.086 grams.

X

0.20

=

0.140

X

0.06

=

0.180

X

0.44

n:

0.610

X

0.00

=

0.000

X

0.40

=

0.452

X

0.74

=

0.422

X

1.72

=

0.586

X

0.024

=

0.031

X

0.30

=

0.300

X

1.71

=

0.770

X

0.57

=

0.348

X

1.22

=

1.074

X

0.99

=

0.802

X

1.97

=

0.965

X

3.18

=

3.148

X

0.34

zz

0.449

X

1.06

=

0.880

X

0.069

=

0.259

X

0.59

■ _• • •

0.443 , 11.844 grams. . 7.290

2914 calories,

388 PHYSIOLOGICAL ECONOMY IN NUTEITION

JACOBUS.

Saturday, May M, IdOJf.

Breakfast. — Banana 72 grams, roll 48 grams, butter 7 grams, boiled Indian- meal 100 grams, cream 90 grams, sugar 17 grams.

Lunch. — Lamb chop 49 grams, potato 96 grams, tomato 91 grams, beans 45 grams, bread 49 grams, butter 1.3.6 grams, coffee 160 grams, sugar 28 grams, water Ice 163 grams.

Dinner. — Soup 76 grams, bacon 12 grams, fried egg 50 grams, potato 100 grams, bread 40 grams, butter 9 grams, prunes 176 grams, coffee 75 grams.

Food. Grama. Per cent Nitrogen. Total STitrogen.

Butter . . . 7 + 13.5 + 9 = 29.5 X 0.16 = 0.044 grams.

Banana 72 X 0.23 - 0.167

Boiled Indian-meal 100 X 0.17 — 0.170

Cream 90 + 45i= 135 X 0.43 = 0.581

Sugar 17 + 28 = 46 X 0.00 = 0.000

Roll 48 X 1.65 = 0.792

Bread 49 X 1.82 = 0.892

Lamb chop 49 X 4.63 = 2.269

Potato 96 X 0.71 = 0.675

Coffee 150 + 75= 225 X 0.06 = 0.135

Tomato 91 X 0.17 = 0.155

Water Ice .163 X 0.012 = 0.018

Bread. 40 X 1.62 = 0.648

Soup . 75 X 1.21 = 0.908

Prunes . ... . . 175 X 0.16 = 0.280

Potato .... . 100 X 0.60 = O.60O

Egg 50 X 2.27 = 1.135

Bacon .12 X 3.05 = 0.366

Total nitrogen in food 9.835 grams.

Total nitrogen in urine 7.070

Fuel value of the food .... 2167 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 389

JACOBUS.

Sunday, May 22, 1904.

Breakfast. — Orange 44 grams, oatmeal 130 grams, roll 52 grams, coffee 150

grams, cream 120 grams, sugar 30 grams. Lunch. — Fried rice 72 grams, syrup 48 grams, boiled onions 70 grams, potato

100 grams, bread 33 grams, butter 14.5 grams, cofEee 150 grams, cream

45 grams, sugar 20 grams, ice cream 147 grams. Dinner. — Soup 100 grams, chicken 75 grams, fried potato 50 grams, spinach 15

grams, bread 48 grams, butter 12 grams, coffee 75 grams, cream 50 grams,

sugar 14 grams, strawberry short-cake 201 grams.

Food. Grams.

Orange 44

Oatmeal 130

Roll 52

Cream . . 45 + 120 + 50 = 215

Sugar . . . 30 + 20 + 14 = 64

Coffee . 150 + 150 + 75= 375

Bread 83

Butter .... 14.5 + 12= 26.5

Onions 70

Potato 100

lee cream . . 147

Fried rice 72

Syrup 48

Bread 48

Soup 100

Chicken 75

Fried potato 50

Spinach .15

Strawberry shortcake .... 210

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . .

Per cent Nitrogen.

Total Nitrogen.

X

0.20

=r

0.088

X

0.43

=

0.559

X

1.67

=

0.868

X

0.45

=

0.968

X

0.00

=

0.000

X

0.06

=

0.225

X

1.57

=

0.518

X

0.15

1=

0.040

X

0.25

=

0.175

X

0.30

=

0.300

X

0.53

=

0.779

X

0.75

=

0.540

X

0.024

=

0.012

X

1.91

:=

0.917

X

0.30

=

0.300

X

3.02

=

2.265

X

0.37

=

0.185

X

0.55

=

0.083

X

0.50

1.005

. 9.827 grams. . 7.620

2836 calories.

390 PHYSIOLOGICAL ECONOMY IN NUTRITION

JACOBUS.

Monday, May 23, 1904..

Breakfast. — Banana 70 grams, roll 64 grams, butter 9 grams, cofiee 76 grams,

cream 85 grams, sugar 10 grams. Lunch. — Boiled eggs 73 grams, fried potato 76 grams, bread 68 grams, butter

11.6 grams, apple sauce 90 grams, coffee 76 grams, cream 36 grams, sugar

21 grams. Dinner. — Bacon 35 grams, potato croquette 47 grams, bread 39 grams, butter

9.6 grams, chocolate 45 grams, cofiee 100 grams, cream 60 grams, sugar

15 grams, water ice 151 grams.

Food. Orams. Per cent Nitrogen. Total Nitrogen.

Banana 70 X 0.23 = 0.161 grams.

Butter . . 9 + 11.5 + 9.5 = 30 X 0.15 = 0.046

Cream . . 85 + 35 + 50 = 170 X 0.46 = 0.766

Sugar . . 10 + 21 + 15 = 46 X 0.00 = 0.000

Roll 64 X 1.63 = 1.043

Coffee . . 72 + 76 + 100 = 260 X 0.06 = 0.150

Fried potato 75 X 0.60 = 0.450

Bread 58 X 1.64 = 0.951

Eggs 73 X 2.07 = 1.611

Apple sauce 90 X 0.02 = 0.018

Potato croquette 47 X 0.77 = 0.362

Bacon 35 X 3.28 = 1.148

Bread 39 X 1.76 = 0.683

Chocolate 45 X 0.73 = 0.329

Water ice 151 X 0.006 = 0.009

Total nitrogen in food 7.625 grams

Total nitrogen in urine 6.480

Fuel value of the food .... 2041 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 391

JACOBUS.

Tuesday, May ^J^, 1904..

Breakfast, — Orange 80 grams, boiled rice 105 grams, roll 55 grams, butter 9

grams, coffee 100 grams, cream 50 grams, sugar 30 grams. Lunch. — Soup 100 grams, fried potato 80 grams, boiled onions 180 grams, bread

44.5 grams, butter 12.5 grams, stewed prunes 108 grams, coffee 100 grams,

cream 60 grams, sugar 21 grams. Dinner. — Hamburg steak 84 grams, mashed potato 135 grams, bread 14 grams,

butter 8 grams, cream pie 158 grams.

Food. Grams.

Rice 105

Coffee . . . 100 + 100 = 200

Orange 80

Roll 55

Butter . . 9 + 12.5 + 3 = 24.5 Sugar .... 30 + 21 = 51

Cream .... 50 + 50 = 100

Bread 44.5

Prunes 108

Soup (celery) 100

Onions ... 130

Potato (fried) 80

Potato (mashed) ... . 135

Hamburg steak 84

Bread 14

Cream pie 153

Total nitrogen in food . Total nitrogen in urine

Fuel value of the food .

Per

cent Nitrogen. Total Nitrogen.

X

0.36

=

0.378 grams.

X

0.06

=:

0.120

X

0.20

=

0.160

X

1.64

=

0.902

X

0.15

=

0.037

X

0.00

=z

O.OOO

X

0.45

=

0.460

X

1.66

=

0.739

X

0.17

=

0.184

X

0.48

=

0.480

X

0.30

z=

0.390

X

0.26

=

0.200

X

0.46

—

0.621

X

3.96

=

3.826

X

1.82

=

0.265

X

0.93

-"=

1.423

9.665 grams.

7.640

2174 calories.

392 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — Jocoius.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of Faeces (dry).

May 18

9.920 grams.

6.75]

^rams.

5.0 grams.

19

8.914

6.27

10.0

20

11.844

7.29

30.0

21

9.835

7.07

28.3

22

9.827

7.62

20.7

23

7.625

6.48

18.8

24

9.665

7.64

32.0

144.8 grams contain

6.88 % N.

67.630

ams I

49.12

+

9.528 grams nitrogen.

67.630 gr

litrogen.

58.648 grams nitrogen.

Nitrogen

balance for

seven

days

=

+8.982 grams.

Nitrogen

balance per

day

=

+1.283 grams.

Average Intake.

Calories per day 2542.

Nitrogen per day ... .... 9.661 grams.

During this balance period of seven days, 67.630 grams of nitrogen were taken in with the food, while 49.12 grams of nitrogen were excreted through the urine and 9.528 grams were passed out through the faeces. This means a large plus balance of 8.98 grams of nitrogen for the entire period, showing that the body was being supplied with considerably more proteid than was necessary for the establishment of nitrogen equilib-

PHYSIOLOGICAL ECONOMY IN NUTKITION 393

rium. The average daily intake of nitrogen was 9.661 grams, whereas this might have been reduced to 8.4 grams per day with perfect assurance of nitrogen equilibrium being main- tained. Further, it is to be noticed that the average daily intake of food for this period had a fuel value of only 2542 calories. The average daily excretion of metabolized nitro- gen during the balance period was only 7.01 grams, while the average daily excretion for the last two months of the experi- ment amounted to 7.43 grams. ,

With Schenker the following results were obtained :

SCHENKEK.

Wednesday, May 18, ISO^..

Breakfast. — None.

Lunch. — Bread 63 grams, butter 22 grams, stewed potato 148 grams, string

beans 110 grams. Dinner. — Consomme 200 grams, bread 84 grams, butter 35 grams, Hamburg

steak 119 grams, boiled potato 200 grams, spinach 100 grams, apple pie

138 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Bread 53

Stewed potato 148

Butter .... 22 + 35 = 57

String beans 110

Consomme 200

Bread 84

Hamburg steak ... . 119

Potato 200

Spinach .... . . 100

Apple pie 138

Total nitrogen in food Total nitrogen in urine

Fuel value of the food

X

1.60

—

0.848 grams.

X

0.32

—

0.474

X

0.15

=

0.086

X

0.34

z=

0.374

X

0.38

=

0.760

X

1.80

^

1.512

X

3.64

=

4.332

X

0.38

=

0.760

X

0.53

^

0.530

X

0.43

—

0.593

10.269 grams.

8.770

2006 calories.

394 PHYSIOLOGICAL ECONOMY IN NUTRITION

SCHENKER. Thursday, May 19, 1904-

Breakfast. — None.

Lunch. — Bread 82 grams, butter 32 grams, potato 232 grams, omelette 60 grams,

apple-tapioca iSO grams. Dinner. — Tomato soup 200 grams, bread 67 grams, butter 15 grams, macaroni

107 grams, fried sweet potato 100 grams, bacon 28 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Bread 82 X 1.60 = 1.312 grams.

Butter ... 32 + 15 = 47 X 0.15 = 0.071

Potato . . 232 X 0.49 = 1.137

Omelette 60 X 1.58 - 0.948

Apple-tapioca 180 X 0.28 =: 0.504

Bread 57 X 1.74 = 0.992

Tomato soup 200 X 0.53 = 1.060

Macaroni 107 X 0.93 =; 0.995

Bacon 28 X 3.00 i= 0-840

Fried sweet potato 100 X 0.38 - 0.380

Total nitrogen in food 8.239 grams.

Total nitrogen in urine . . ... 8.730

Fuel value of the food .... 1900 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 395

SCHENKER.

Friday, May W, 190^.

Breakfast. — Orange 70 grams, baked potato 142 grams, roll 84 grams, butter

32.5 grams, coffee 150 grams, cream 50 grams, sugar 21 grams. Lunch. — rish-ball 85 grams, potato 175 grams, lima beans 60 grams, bread

57 grams, butter 17 grams, bread pudding 336 grams. Dinner. — Consommfe 150 grams, halibut 110 grams, potato 186 grams, string

beans 50 grams, bread 72 grams, butter 18 grams, cranberry sauce 163

grams, sugar 19 grams.

Food. Gramii. Per cent Nitrogen. Total Nitrogen.

Orange 70 X 0.20 = 0.140 grams.

Butter . 32.5 + 17 + 18= 67.5 X 0.15 =: 0.101

EoU 84 X 1.72 = 1.445

Coffee 150 X 0.06 = 0.090

Cream 50 X 0.44 - 0.220

Sugar 21 + 19 = 40 X 0.00 = 0.000

Potato 142 X 0.40 — 0-568

Potato 175 X 0.30 - 0.525

Msh-ball 85 X 1.22 = 1.037

Bread 57 X 1.71 = 0.975

Bread pudding 336 X 0.99 = 3.326

Lima beans 60 X 0.76 = 0.456

Bread 72 X 1.97 = 1.418

Potato 186 X 0.34 = 0.632

Fish (halibut) 110 X 3.18 = 3.498

String beans 50 X 0.36 = 0.180

Cranberry sauce 163 X 0.03 - 0.049

Consomme' 150 X 0.59 = 0.885

Total nitrogen in food 15.545 grams.

Total nitrogen in urine 12.480

Fuel value of the food .... 2798 calories.

396 PHYSIOLOGICAL ECONOMY IN NUTRITION

SCHENKER.

Saturday, May ^1, 1904.

Breakfast. — Banana 184 grams, cream 80 grams, boiled Indian-meal 165 grams,

baked potato 140.6 grams, butter 16 grams, sugar 7 grams. Lunch. — Lamb chop 25 grams, tomato 148 grams, potato croquette 147 grams,

fried Indian-meal 47.5 grams, syrup 48 grams, bread 35 grams, water ice

162 grams. Dinner. — Bean soup 150 grams, bread 25 grams, butter 19 grams, bacon 29

grams, fried potato 160 grams, orange salad 67 grams, stewed prunes 208

grams, cream 50 grams.

Food. Boiled Indian-meal Banana . . . Cream . . . Baked potato . Sugar . . . Butter . .

Lamb chop Tomato . . . Potato croquette Bread . . . Pried Indian-meal Syrup . . Water ice . Bread . . Orange salad Stewed prunes Fried potato Bacon . . . Bean soup . .

15 -H9 =

GramB. 165 184

80-1-50= 130 140.5

7

34

25

148

147

36

47.6

48

162

25

67

208

150

29

150

itrogen in food

in urine

Per cent Nitrogen.

0.17

0.23

0.43

0.40

0.00

0,16

4.63

0.17

0.71

1.82

1.09

0.024

0.012

1.62

0.21

0.16

0.60

3.05

1.21

Total n

Total nitrogen i

Total Nitrogen.

0.264 grams.

0.423

0.559

0.562

0.000

0.061

1.158

0.252

1.044

0.637

0.618

0.012

0.019

0.405

0.141

0.332

0.900

0.885

1.815

9.977 grams.

8.760

Fuel value of the food

. 2661 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 397

SCHENKER.

Sunday, May ^^, IQO^.

Breakfast. — Orange 126 grams, baked potato 169 grams, roll 43 grams, butter

15 grams. Lunch. — Bread 53 grams, butter 15.5 grams, macaroni 165 grams, potato 160

grams, fried rice 114 grams, syrup 48 grams, ice cream 148 grams, cake

45 grams. Dinner. — Celery soup 150 grams, fried potato 50 grams, spinach 40 grams,

mashed potato 50 grams, chicken 85 grams, strawberry short-cake 213

grams.

15

+ 15.5

Food.

Orange .

Boll . .

Butter .

Potato

Bread

Macaroni

Potato

Cake . .

Ice cream

Fried rice

Syrup .

Fried potato

Spinach

Chicken

Strawberry short-cake

Celery soup . .

Mashed potato . .

Total nitrogen Total nitrogen

Grams. 126

43

30.5 169

53 165 150

45 148 114

48

50

40

85 213 150

50 in food in urine

Per cent X 0.

Nitrogen.

20 =

67 =

15 =

40

57

,46 =

,30 =

,20

,53

i.75

.024 =

,67

,55

,02

1.50 =

.33 =

.37

Total Nitrogen.

0.252 grams.

0.718

0.046

0.676

0.832

0.759

0.450

0.540

0.784

0.855

0.012

0.285

0.220

2.567

1.068

0.495

0.185 10.741 grams.

9.980

Fuel value of the food

2788 calories.

398 PHYSIOLOGICAL ECONOMY IN NUTRITION

SCHENKEB.

Monday, May SiS, 1904.

Breakfast. — Banana 226 grams, griddle cakes 127 grams, syrup 96 grams,

roll 62 grams, butter 0.6 grams.

Lunch. — Consomme' 100 grams, scrambled eggs 82 grams, fried potato 160

grams, rice croquette 160 grams, syrup 72 grams, bread 24 grams, butter

16 grams, apple sauce 126 grams.

Dinner. — Vegetable soup 100 grams, bread 51 grams, butter 17 grams, bacon

69 grams, potato croquette 80 grams, macaroni 100 grams, water ice 181

grams.

Food. Grama. Per cent Nitrogen. Total Nitrogen

Banana 226 X 0.23 = 0.518 grams.

Griddle cakes 127 X 0.91 = 1.166

Butter . . . 9.6 + 15 + 17 = 41.6 X 0.15 - 0.062

Roll 62 X 1.63 = 1.011

Syrup 96 + 72= 168 X 0.024 = 0.040

Scrambled eggs 82 X 2.07 = 1.697

Fried potato 150 X 0.60 = 0.900

Rice croquette 150 X 0.61 = 0.915

Applesauce 126 X 0.020 = 0.025

Consomme 100 X 0.66 = 0.660

Bread 24 X 164 =l 0.394

Bread 51 X 176 = 0.893

Bacon 59 X 3.28 = 1.935

Potato croquette 80 X 0.77 = 0.610

Macaroni 100 X 0.87 = 0.870

Water ice 184 X 0.006 = 0.011

Vegetable soup 100 X 0.48 = 0.480

Total nitrogen in food 12.167 grams.

Total nitrogen in urine 10.040

Fuel value of the food .... 3100 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 399

SCHENKER.

Tuesday, May ,% 1904-

Breakfast. — None.

Lunch. — Cream of celery soup 100 grams, bread 35 grams, butter 10 grams,

farina croquette 88 grams, potato 150 grams, stewed prunes 176 grams. Dinner. — Tomato soup 150 grams, Hamburg steak 77 grams, potato 150 grams,

spinach 76 grams, farina croquette 107 grams, syrup 48 grams, bread

30.5 grams, butter 7.5 grams, cream pie 162 grams.

Food. Grama. Per cent Nitrogen. Total Nitrogen.

Bread 35 X 1-64 = 0.574 grams.

Butter 10 + 7.5 = 17.5 X 0.15 = 0.026

Farina croquette 88 X 0.74 = 0.651

Potato 150 X 0.26 = 0.390

Prunes 176 X 0.17 = 0.299

Cream of celery soup .... 100 X 0.48 = 0.480

Tomato soup 150 X 0.19 = 0.286

Hamburg steak 77 X 3.96 - 3.049

Potato (fried) 150 X 0.46 = 0.690

Spinach 75 X 0.54 = 0.406

Bread 30.5 X 1.82 = 0.555

Cream pie 162 X 0.93 = 1.507

Farina croquette 107 X 0.76 = 0.813

Syrup 48 X 0.024 = 0.012

Total nitrogen in food 9.736 grams.

Total nitrogen in urine 8.710

Fuel value of the food

2151 calories.

400 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — ;ScAenii;er.

Nitrogen Taken in.

Nitrogen

Oi in Urine.

itput.

Weight of Ftaces (dry).

May 18

10.269 grams.

8.77!

jrams.

8.0 grams.

19

8.239

8.73

41.0

20

15.545

12.48

26.6

21

9.977

8.76

48.4

22

10.741

9.98

29.0

23

12.167

10.04

14.7

24

9.736

8.71

20.5 11.0

193.4 grams contain 6.50% N.

76.674

67.47

+

12.571 grams nitrogen.

76.674 grams nitrogen.

80.041

grams nitrogen.

Nitrogen

. balance for seven days

=

—3.367 grams.

Nitrogen balance per day

=

—0.481 gram.

Average Intake.

Calories per day 2486.

Nitrogen per day 10.96 grams.

In this seven days' balance trial, there were taken in with the food 76.674 grams of nitrogen, with an output of 67.47 grams of nitrogen through the urine and 12.571 grams through the fseces, thus showing a minus balance of 3.367 grams of nitrogen for the seven days. The fuel value of the food aver- aged 2486 calories per day, while the average daily excretion of metabolized nitrogen amounted to 9.63 grams. Schenker's daily nitrogen excretion for the last two months of the exper- iment averaged 9.82 grams. Presumably, the slight minus

PHYSIOLOGICAL ECONOMY IN NUTKITION 401

balance of nitrogen was due to the relatively small fuel value of the food, which doubtless was not quite sufficient for the body-weight, and the degree of bodily activity then prevailing.

With G. W. Anderson, a plus balance was obtained as follows :

G. W. ANDERSON. Wednesday May 18, 190^.

Breakfast. — Banana 103 grams, coffee 150 grams, sugar 42 grams, cream 12S grams, fried rice 45 grams, baked potato 92 grams, roll 65 grams, butter 11 grams.

Lunch. — Soup 150 grams, farina croquette 88 grams, sweet potato 206 grams, string beans 75 grams, bread 62 grams, butter 15.5 grams, coffee 160 grams, sugar 14 grams, cream -30 grams.

Dinner. — Consomm^ 200 grams, bread 59 grams, butter 20 grams, Hamburg steak 109 grams, mashed potato 150 grams, coffee 200 grams, cream 30 grams, sugar 24 grams, spinach 100 grams, apple pie 150 grams.

Food. Grams. Per cent Nitrogen, Total Nitrogen.

Butter . . 11 + 15.5 + 20 = 46.5 X 0.16 = 0.070 grams.

Sugar . .42 + 24 +14 = 80.0 X 0.00 = 0.000

Banana 103.0 X 0.23 = 0.237

Cream . 125 + 30 +30 = 185.0 X 0.46 = 0.851

Fried rice 46.0 X 0.75 = 0.338

EoU 66.0 X 1.66 - 1.079

Potato 92.0 X 0.39 = 0.359

Coffee . 160 + 150 + 200 = 500.0 X 0.06 = 0.300

Bread 62.0 X 1.60 = 0.992

Soup 160.0 X 0.41 =: 0.615

Farina croquette .... 88.0 X 1.09 = 0.969

Sweet potato 206.0 X 0.32 = 0.659

String beans. . ... 75.0 X 0.34 = 0.265

Bread . 59.0 X 1.80 = 1.062

Soup (consomme') 200.0 X 0.38 = 0.760

Hamburg steak 109.0 X 3.64 = 3.968

Potato .... . . 150.0 X 0.38 = 0.670

Spinach 100.0 X 0.53 = 0.630

Apple pie 160.0 X 0.43 = 0.645

Total nitrogen, in food 14.249 grams.

Total nitrogen in urine 8.870

Fuel value of the food .... 3323 calories. 20

402 PHYSIOLOGICAL ECONOMY IN NUTRITION

G. W. ANDERSON. Thursday, May 19, 1904.

Breakfast. — Banana 170 grams, cream 140 grams, sugar 28 grams, coffee 150

grams, baked potato 127 grams, rolls 47 grams, butter 15 grams. Lunch. — Bread 50 grams, butter 18 grams, fried potato 150 grams, fried hominy

100 grams, syrup 48 grama, coffee 150 grams, cream 50 granu, sugar 14

grams. Dinner. — Soup 200 grams, fried sweet potato 70 grams, macaroni 125 grams,

spinach 105 grams, bacon 13 grams, butter 15 grams, coSee 150 grams,

sugar 14 grams, cream 40 grams.

Food. Grama. Per cent Nitrogen. Total Nitrogen.

Banana 170 X 0.2.3 = 0.391 grams.

Cream . .140 + 00 + 40 = 230 X 0.46 = 1.058

Sugar ... 28 + 14 + 14 = 56 X 0.00 = 0.000

Butter . 15 + 18 + 15 = 48 X 0.15 - 0.072

Rolls 47 X 1.66 = 0.780

Potato 127 X 0.39 = 0.495

Coffee 150 + 150 + 150 = 450 X 0.06 = 0.270

Bread 50 X 1.60 = 0.800

Fried potato 150 X 0.32 = 0.480

Syrup 48 X 0.024 = 0.012

Hominy 100 X 0.67 = 0.670

Bread 46 X 1.74 = 0.800

Soup 200 X 0.53 = 1.060

Fried sweet potato 70 X 0.38 = 0.266

Macaroni 125 X 0.98 = 1.163

Spinach 105 X 0.56 = 0.588

Bacon 13 X 3.00 = 0.390

Total nitrogen in food 9.295 grams.

Total nitrogen in urine 8.360

Fuel value of the food .... 2932 calories.

PHYSIOLOGICAL ECONOMY liST NUTRITION 403

G. W. ANDERSON. Friday, May 20, 1904-

Breakfast. — Orange 70 grams, roll 120 grams, butter 33 grams, coffee 150

grams, sugar 28 grams, cream 50 grams. Lunch. — Bread 48 grams, butter 19 grams, fish-cake 81 grams, potato 200 grams,

lima beans 50 grams, fried hominy 118 grams, syrup 96 grams, coffee 150

grams, cream 60 grams, sugar 14 grams. Dinner. — Consomm€ 100 grams, boiled halibut 143 grams, mashed potato 177

grams, string beans 90 grams, stewed cranberry 76 grams, bread 56

grams, butter 16 grams, coffee 150 grams, cream 50 grams, sugar 14

grams.

Food. Grama.

Butter . . 33 + 19 + 16 = 68

Orange 70

Bolls 120

Coffee . 150 + 150 + 150 = 450

Cream . 50+ 50+ 50 = 150

Bread 48

Fish-cake 81

Potato . 200

Lima beans 50

Fried hominy 118

Syrup 96

Bread' 56

Consomm^ 100

Halibut 143

Mashed potato 177

Sugar .. 28 + 14 + 14 = 56

String beans . . .... 90

Cranberry 76

Total nitrogen in food

Total nitrogen in urine

Fuel value of the food . . .

Per cent Nitrogf

m.

Total Nitrogen.

X

0.15

=

0.102 grams.

X

0.20

=

0.140

X

1.72

=

2.064

X

0.06

=

0.270

X

0.44

=

0.660

X

L71

=

0.821

X

1.22

=

0.988

X

0.30

=z

0.600

X

0.76

=

0.380

X

0.67

=:

0.673

X

0.024

=

0.023

X

1.97

^

1.104

X

0.59

=

0.590

X

3.18

=

4.547

X

0.34

=

0.602

X

0.00

=

0.000

X

0.36

=

0.324

X

0.03

=r

0.023 13.911 grams, 9.950

•

• •

3052 calories.

404 PHYSIOLOGICAL ECONOMY IN NUTRITION

G. W. ANDERSON.

Saturday, May M, 1904,.

Breakfast. — Banana 1 57 grams, roll 61 grams, butter 16 grams, coffee 160 grams, cream 150 grams, sugar 28 grams.

Lunch. — Bread 68 grams, butter 17 grams, Iamb chop 33 grams, potato cro- quettes 138 grams, tomato 161 grams, water ice 162 grams, cofiee 160 grams, cream 50 grams, sugar 21 grams.

Dinner. — Soup 76 grams, bread 59 grams, butter 22.5 grams, bacon 15 grams, lettuce salad 64 grams, fried potato 100 grams, stewed prunes 283 grams, coffee 150 grams, cream 60 grams, sugar 14 grams.

Food. Grama.

Banana 167.0

Roll 61.0

Cream 150+ 50+50 = 260.0 Butter 16+ 17+ 22.5 = 54.5 Sugar 28+21+14 - 63.0

Coffee 150 + 160 + 150 = 460.0

Bread 58.0

Lamb chop 33.0

Potato croquettes 138.0

Tomato 161.0

Water ice 162.0

Bread 59.0

Soup 76.0

Bacon 16.0

Prunes ... 176 + 108 = 283.0

Salad 64.0

Fried potato 100.0

Total nitrogen in food Total nitrogen in urine

Per cent Nitrogen.

X X X X X X X X X X X X X X X X X

0.23

1.66

0.43

0.15

0.00

0.06

1.82

4.63

0.71

0.17

0.012

1.62

1.21

3.06

0.16

0.21

0.60

Total Nitrogen. 0.361 grams. 1.007 1.075 0.082 0.000 0.270 1.066 1.528 0.980 0.274 0.019 0.966 0.908 0.468 0.463 0.134 0.600

10.161 grams. 8.610

Fuel value of the food

. 2826 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 405

G. W. ANDERSON.

Sunday, May 22, 1904..

Breakfast. — Orange 80 grams, oatmeal 100 grams, potato 103 grams, butter 16

grams, roll 60 grams, coffee 160 grams, cream 125 grams, sugar 35 grams. Lunch. — Breail 47 grams, butter 14.5 grams, macaroni 116 grams, potato 160

grams, fried rice 86 grams, syrup 48 grams, ice cream 169 grams, coffee

160 grams, cream 60 grams, sugar 14 grams. Dinner. — Soup 100 grams, bread 40.5 grams, butter 16 grams, fried potato 60

grams, mashed potato 100 grams, coffee 160 grams, cream 100 grams,

sugar 21 grams, strawberry short-cake 214 grams.

Food. GramB.

Orange 80

Butter. . . 16 + 14.5 + 16= 46.5

Oatmeal 100

Sugar. . 35 + 14 + 14 + 7= 70

Potato 103

Cream . . 125 + 50 + 100 = 275

Roll 50

Coffee . 150 + 160 + 160 = 450

Bread 47

Macaroni 116

Potato 150

Fried rice 85

Syrup 48

Ice cream 169

Bread 40.5

Celery soup 100

Fried potato 60

Mashed potato 100

Strawberry short-cake . . . 214 Total nitrogen in food Total nitrogen in urine

Per cent Nitrogen.

Tot^ Nitrogen.

X

0.20

=

0.160 grams.

X

0.15

=

0.070

X

0.43

=

0.480

X

0.00

=

0.000

X

0.40

=

0.412

X

0.46

=

1.238

X

1.67

=

0.835

X

0.06

=

0.270

X

1.57

=

0.738

X

0.46

=

0.634

X

0.30

=

0.460

X

0.75

=

0.638

X

0.024

=

0.012

X

0.53

=

0.896

X

1.91

=

0.774

X

0.33

=

0.330

X

0.57

=

0.285

X

0.37

=

0.370

X

0.60

z^

1.070 9.512 grams.

6.500

Fu^l, Tftlu^ of the food

caloni|g,~

406 PHYSIOLOGICAL ECONOMY IN NUTRITION

G. W. ANDERSON.

Monday, May 23, 190^.

Breakfast. — Banana 211 grams, roll 59 grams, butter 15 grams, coffee 1 50 grams,

cream 150 grams, sugar 28 grams. liUnch. — Consomm^ 100 grams, bread 63 grams, butter 15 grams, rice 113 grams,

syrup 48 grams, sugar 14 grams, fried potato 170 grams, apple sauce

125 grams. Dinner. — Vegetable soup 100 grams, bread 70 grams, butter 16 grams, bacon

42 grams, potato croquettes 49 grams, macaroni 105 grams, string beans

184 grams, water ice 148 grams.

Food. Grams. Per cent NitrogeD. Total Nitrogen.

Banana 211 X 0.23 = 0.485 grams.

Butter ... 15 + 15 + 16 = 46 X 0.15 r= 0.069

Cream 150 X 0.45 = 0.675

Roll 59 X 1.63 = 0.962

Sugar 28 + 14 = 42 X 0.00 = 0.000

Coffee . 150 X 0.06 = 0.090

Bread 63 X 1.64 = 1.033

Consomme' 100 X 0.65 = 0.650

Apple sauce 125 X 0.02 = 0.025

Fried rice 113 X 0.61 = 0.689

Syrup 48 X 0.024 = 0.012

Fried potato 170 X 0.60 = 1.020

Bread 70 X 1.75 = 1.225

Vegetable soup 100 X 0.70 = 0.700

Macaroni 105 X 0.87 = 0.914

Bacon 42 X 3.28 = 1.378

Potato croquettes ... .149 X 0.77 =; 1.147

String beans 184 X 0.22 — 0.405

Water ice 148 X 0.006 = 0.009

Total nitrogen in food 11.488 grams.

Total nitrogen in urine 6.900

Fuel value of the food .... 3067 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 407

G. W. ANDERSON. Tuesday, May 2^, 1904..

Breakfast. — Orange 80 grams, roll 55 grams, butter 16 grams, potato 91 grams,

coffee 150 grams, cream 50 grams, sugar 21 grams. Lunch. — Celery soup 150 grams, bread 62 grams, butter 19 grams, mashed

potato 200 grams, farina croquettes 87 grams, syrup 48 grams, stewed

prunes 138 grams. Dinner. — Soup 150 grams, bread 4.3 grams, butter 15 grams, Hamburg steak

82 grams, fried potato 150 grams, spinach 85 grams, rice croquettes 57

grams, syrup 48 grams, coffee 150 grams, cream 50 grams, sugar 14

grams, lemon pie 125 grams.

Food. Grams. Per cent Nitrogen Total Nitrogen.

Butter . . 16 + 19 + 15 = 50 X 0.15 = 0.075 grams.

Orange ... . . 80 X 0.20 ~ 0.160

KoU 55 X 1.64 = 0.902

Potato 91 X 0.25 = 0.228

Coffee 150 + 150 = 300 X 0.06 = 0.180

Cream 50 + 50 = 100 X 0.45 = 0.450

Sugar . . . 21 + 14 = 35 X 0.00 - 0.000

Bread 62 X 1-66 = 1.029

Celery soup 150 X 0.48 = 0.720

Mashed potato 200 X 0.26 = 0.520

Farina croquettes 87 X 0.74 = 0.644

Syrup. ... 48 + 48= 96 X 0.024 - 0.023

Prunes 138 X 0.17 = 0.285

Soup . 150 X 0.19 = 0.285

Bread. . . 43 X 1.82 = 0.783

Hamburg steak 82 X 3.96 = 3.247

Fried potato 150 X 0.46 = 0.690

Spinach ... . . 85 X 0.54 = 0.459

Rice croquettes . . 57 X 0.76 = 0.433

Lemon pie . . 125 X 0.93 = 1.163

Total nitrogen in food 12.226 grams.

Total nitrogen in urine 8.450

Fuel Talue of the food .... 3022 calories.

408 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE.— G. W.Anderson.

Nitrogen Taken in.

Output. Nitrogen in Urine. Weight of Fieces (dry).

May 18

14.249 grams.

8.87 1

s;rams.

19

9.296

8.36

20

13.911

9.95

12.0 grams.

21

10.161

8.51

46.0

22

9.512

6.60

39.0

23

11.488

6.90

67.0

24

12.226

8.45

164.0 grams contain

6.92% N.

80.842

57.54

+

11.349 grams nitroge

80.842 grams nitrogen. 68.889 grams nitrogen.

Nitrogen balance for seven days — + 11.953 grams. Nitrogen balance per day — + 1.707 grams.

Average Intake.

Calories per day 3091

Nitrogen per day 11.65 grams

With G. W. Anderson, the balance trial was characterized by an intake of 80.842 grams of nitrogen, with an output for the seven days of 57.64 grams through the urine and 11.349 grams through the faeces, thus making a total excretion of 68.889 grams of nitrogen, and showing a plus balance of 11.953 grams. In other words, the body of this subject, under the conditions prevailing, was storing up nitrogen for future use at the rate of 1.7 grams per day. This also means that a daily intake of 9.8 grams of nitrogen would have been quite sufficient to maintain nitrogen equilibrium, certainly with the large fuel value of the food taken, i. e., 3091 calories per day as the average value.

PHYSIOLOGICAL ECONOMY IN NUTEITION 409

The average daily excretion of metabolized nitrogen during the balance period amounted to 8.22 grams, while the average daily excretion for the last two months of the experiment was 8.81 grams.

With Stapleton, the following results were obtained, show- ing a distinct positive balance :

STAPLETON. Wednesday, May 18, 1904-.

Breakfast. — Banana 118 grams, bread 29 grams, butter 11 grams, sugar 66 grams,

cream 125 grams. Lunch. — Tomato soup 217 grams, bread 87 grams, butter 9 grams, croquettes

97 grams, potato 100 grams, string beans 46 grams, coffee 150 grams,

cream 60 grams, sugar 21 grams. Dinner. — Bread 109 grams, butter 40 grams, Hamburg steak 87 grams, potato

150 grams, spinach 100 grams, coffee 150 grams, cream 100 grams, sugar

30 grams, apple pie 110 grams.

Food. Banana Butter Bread Sugar . Cream Tomato soup Bread . . . Croquettes Sweet potato String beans Coffee Bread . . Hamburg steak Potato . . . Spinach . . . Apple pie . .

36 + 21 + 30 = 125 + 50 + 100 =

Grams.

118

11 + 9 + 40 = 60

29

86

275

247

37

97

100

46

300

109

87

150

100

110

in food

in urine

150 + 150 :

Per cent Nitrogen.

X 0.23 =

0.15 =

1.66 =

0.00 =

0.46 =

0.41 =

1.60 =

1.09 =

0.32 =

0.34 = 0.06

1.80 =

3.64 =

0.38 =

0.53 =

0.43 =

Total nitrogen i Total nitrogen i

Total Nitrogen. 0.271 grams. 0.090 0.481 0.000 1.265 1.013 0.592 1.057 0.320 0.156 0.180 1.962 3.167 0.570 0.530 0.473

12.127 grams. 9.670

Fuel value of the food

. 3109 calories.

410 PHYSIOLOGICAL ECONOMY IN NUTRITION

STAPLETON.

Thursday, May 19, 1904..

Breakfast. — None.

Lunch. — Bread 48 grams, butter 14 grams, omelette 125 grams, boiled onion 63

grams, fried sweet potato 100 grams, coffee 300 grams, cream 150 grams,

sugar 56 grams, apple pudding 146 grams. Dinner. — Tomato soup 200 grams, bread 42 grams, butter 9 grams, macaroni

75 grams, potato 36 grams, spinach 70 grams, bacon 16 grams, cofEee 150

grams, cream 60 grams, sugar 21 grams.

Food. Grams.

Coffee ... 300 + 150 = 450

Butter . 14 + 9 = 23

Bread . 48

Omelette . ... 125

Onions . . . .... 63

Sugar . . 56 + 21 = 77

Cream . . . .150 + 50 = 200

Potato 100

Apple pudding . 146

Bread 42

Tomato soup 200

Macaroni . 75

Fried sweet potato . ... 36

Spinach .... ... 70

Bacon 16

Total nitrogen in food . Total nitrogen in urine

Fuel value of the food . . .

Per cent Nitrogen.

Total Nitrogen.

X

0.06

:=

0.270 grams,

X

0.15

^

0.035

X

1.60

=

0.768

X

1.58

—

1.976

X

0.27

=

0.170

X

0.00

=

0.000

X

0.47

=

0.940

X

0.49

=

0.490

X

0.28

=

0.409

X

1.74

^

0.731

X

0.53

^

1.060

X

0.93

=

0.698

X

0.38

=3

0.137

X

0.66

=2

0.392

X

3.00

0.480

. 8.665 grams. . 8.580

2072 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 411

STAPLETON.

Friday, May W, 190^.

Breakfast. — Orange 150 grams, roll 65 grama, coffee 150 gratDs, cream 50 grams, sugar 35 grams.

Lunch. — Bread 64 grams, butter 18 grams, fish-cake 72 grams, potato 150 grams, lima beans 50 grams, coffee 150 grams, cream 100 grams, sugar 21 grams, bread pudding 150 grams.

Dinner. — Fish 113 grams, string beans 62 grams, potato 150 grams, rice cro- quettes 102 grams, syrup 48 grams, stewed cranberry 95 grams, bread 33 grams, butter 16 grams, coffee 300 grams, cream 100 grams, sugar 42 grams.

Evening. — Beer 750 grams.

Food. Grams.

Orange 150

Sugar . 35 4- 21 -f 42 = 98

Roll 65

Coffee . 150 + 150 4- 300 = 600

Cream . 50 -f 100 + 100 = 250

Bread 64

Butter .... 18 -I- 16 = 34

Fish-cake 72

Potato 150

Lima beans 50

Bread pudding 150

String beans 62

Fish 113

Bread 33

Potato 150

Kice croquettes 102

Cranberry 96

Syrup 48

Beer 750

Total Nitrogen in food

Total Nitrogen in urine

Fuel value of the food . . .

Per cent Nitrogen.

Total Nitrogen.

X

0.20

=;

0.300 grams.

X

0.00

=r

0.000

X

1.72

^

1.118

X

0.06

=:

0.360

X

0.44

z=

1.100

X

1.71

=

1.094

X

0.16

=

0.051

X

1.22

=

0.878

X

0.30

=

0.450

X

0.76

n:

0.380

X

0.99

=

1.485

X

0.36

=

0.223

X

3.18

^

3.593

X

1.97

=

0.650

X

0.34

^

0.510

X

1.06

^

1.081

X

0.030

=

0.029

X

0.024

=

0.012

X

0.069

â–  â– 

0.618 13.832 grams. 9.510

2999 calories.

412 PHYSIOLOGICAL ECONOMY IN NUTRITION

STAFLETON.

Saturday, May 21, 1904..

Breakfast. — Banana 74 grams, baked potato 95 grams, roll 71 grams, butter 18 grams, coffee 160 grams, cream 100 grams, sugar 30 grams.

Lunch. — Bread 48 grams, butter 14 grams, lamb chop 27 grams, potato cro- quette 91 grams, tomato 105 grams, cofiee 150 grams, cream 50 grams, sugar 21 grams, water Ice 185 grams..

Dinner. '— Bean soup 150 grams, fried egg 127 grams, bacon 2 grams, fried potato 108 grams, bread 77 grams, butter 18 grams, coffee 150 grams, cream 50 grams, sugar 21 grams, jelly roll 56 grams.

Evening. — Beer 600 grams.

Food. GranuB.

Banana 74

Roll 71

Coffee . 150 + 150 + 150 = 450

Sugar . . 30 + 21 + 21 = 72

Cream . .100 + 50 + 50 — 200

Potato 95

Butter . . 18 + 14 + 18 = 50

Bread 48

Lamb chop 27

Croquette (potato) 91

Tomato 105

Water ice 185

Bread 77

Bean soup 150

Fried egg 127

Bacon 2

Fried potato 108

Jelly roll 66

Beer .600

Total Nitrogen in food

Total Nitrogen in urine

Fuel value of the food . . .

Per cent Nitrogen.

Total Nitrogen.

X

0.23

^

0.170 grams.

X

1.65

=

1.172

X

0.06

^

0.270

X

0.00

=

0.000

X

0.43

=

0.860

X

0.40

=

0.380

X

0.15

=

0.075

X

1.82

=

0.874

X

4.63

=:

1.250

X

0.71

=

0.646

X

0.17

=:

0.179

X

0.012

:=

0.022

X

1.62

^

1.247

X

1.21

=

1.815

X

2.27

=z

2.883

X

3.05

=

0.061

X

0.60

=

0.648

X

0.86

=

0.482

X

0.069

• •

0.414

13.448 grams. 9.640

2871 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 413

STAPLETON.

Sunday, May 22, 190^.

Breakfast. — Orange 60 grams, oatmeal 150 grams, wheat roll 51 grams, butter

17 grams, coSee 150 grams, cream 100 grams, sugar 49 grams. Lunch. — Bread 37 grams, butter 13 grams, potato 114 grams, macaroni 115

grams, fried rice 92 grams, coffee 300 grams, cream 100 grams, sugar 42

grams, ice cream 104 grams, cake 37.5 grams. Dinner. — Chicken 89 grams, spinach 100 grams, fried potato 70 grams, bread

46 grams, butter 12 grams, coffee 150 grams, cream 100 grams, sugar 30

grams, strawberry short-cake 195 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Roll 51 X 1.67 = 0.852 grams.

Sugar . . 49 + 42 + 30 rz 121 X 0.00 = 0.000

Orange 60 X 0.20 = 0.120

Oatmeal . 150 X 0.43 = 0.645

Coffee . 160 + 300 + 150 = 600 X 0.06 = 0.360

Cream . 100 + 100 + 100 = 300 X 0.45 = 1.350

Butter .. 17 + 13 + 12 = 42 X 0.15 = 0.063

Potato 114 X 0.30 = 0.342

Macaroni 115 X 0.46 = 0.529

Bread 37 X 157 = 0.581

Fried rice 92 X 0.75 =: 0.690

Icecream 104 X 0.53 = 0.551

Cake 37.5 X 1.20 = 0.450

Spinach 100 X 0.55 = 0.560

Chicken 89 X 3.02 - 2.688

Fried potato 70 X 0.57 = 0.399

Bread 46 X 1.91 = 0.879

Shortcake 195 X 0.50 = 0.975

Total Nitrogen in food 12.024 grams.

Total Nitrogen in urine 9.560

Fuel value of the food .... 3442 calories.

414 PHYSIOLOGICAL ECONOMY IN NUTRITION

STAPLETON.

Monday, May S3, 1904.

Breakfast. — Banana 98 grams, roll 68 grams, butter 15 grams, coffee 160 grams,

cream 100 grams, sugar 40 grams. Lunch. — Bread 53 grams, butter 17.5 grams, boiled eggs 101 grams, apple sauce

130 grams, coffee 150 grams, cream 50 grams, sugar 17 grams. Dinner. — Bread 28 grams, butter 7 grams, bacon 40 grams, macaroni 62 grams,

potato croquette 69 grams, coffee 150 grams, cream 50 grams, sugar 21

grams, water ice 116 grams.

Food. GramB.

Banana 98

Butter . 15 + 17.5 + 7 = 39.5

Coffee 150 + 150 + 150 = 450

Cream 100 + 50 + 50 = 200 Sugar . 40 + 17 + 21 = 78

Roll 68

Bread 53

Apple sauce 130

Boiled eggs 101

Bread 28

Macaroni 62

Bacon 40

Potato croquette 69

Water ice 116

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . . .

Per cent Nitrogen.

Total Nitrogen.

X

0.23

=

0.225 grams.

X

0.15

=

0.059

X

0.06

=

0.270

X

0.46

=

0.900

X

0.00

=

0.000

X

1.63

=

1.108

X

1.64

—

0.869

X

0.02

=

0.026

X

2.07

=

2.091

X

1.76

=

0.490

X

0.87

=

0.539

X

3.28

=

1.312

X

0.77

=

0.531

X

0.006

=

0.007

. 8.030

. 2346 calories.

PHYSIOLOGICAL ECONOMY IN NUTEITION 415

STAPLETON. Tuesday, May 24, 1904..

Breakfast. — Orange 80 grams, roll 118 grams, butter 23 grams, coffee 150 grams, cream 50 grams, sugar 25 grams.

Lunch. — Soup 100 grams, bread 59 grams, butter 15.5 grams, potato 100 grams, farina croquettes 109 grams, tomato sauce 75 grams, boiled onions 107 grams, stewed prunes 105 grams, coffee 150 grams, cream 100 grams, sugar 18 grams.

Dinner, — Celery soup 150 grams, Hamburg steak 63 grams, potato 100 grams, spinach 50 grams, bread 32 grams, butter 15 grams, coffee 150 grams, cream 60 grams, sugar 16 grams, cream pie 79 grams.

Evening. — Beer 760 grams.

Food. GnuuB.

Roll 118 X

Orange 80 X

Coffee 150 + 150 + 150 - 450 X

Cream . 50 + 100 + 50 = 200 X

Sugar . 25 + 18 + 16 = 59 X

Butter . 23 + 15.6 + 15 = 53.6 X

Bread 59 X

Tomato sauce 75 X

Onions 107 X

Celery soup 100 X

Potato 100 X

Farina croquettes .... 109 X

Prunes 105 X

Hamburg steak 63 X

Potato 100 X

Soup 150 X

Bread 32 X

Spinach 50 X

Cream pie 79 X

Beer 750 X

Total nitrogen in food Total nitrogen in urine

Fuel value of the food . . .

Per cent Nitrogen.

Total Nitrogen.

1.64

-

1.936 grams.

0.20

=

0.160

0.06

:=:

0.270

0.45

=

0.900

0.00

=

0.000

0.15

=

0.080

1.66

=

0.979

0.23

^

0.173

0.30

=

0.321

0.48

=z

0.480

0.26

=

0.260

0.74

=

0.807

0.17

=

0.179

3.96

zz

2.496

0.46

=

0.460

0.19

n:

0.285

1.82

=

0.582

0.54

=

0,270

0.93

=

0.735

0.069

—

0.518

> *

11.889 grams.

9.040

. 2822 calories.

416 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — StapUton.

Nitrogen Taken in.

Nitrogen in

Output. 1 Urine. Weight ol Faeces (dry).

May 18

12.127 grams

1. 9.67 1

;rama.

39.6 grams.

19

8.555

8.58

34.5

20

13.832

9.51

65.3

21

13.448

9.64

17.8

22

12.024

9.56

11.4

23

8.427

8.03

27.7

24

11.889

9.04

196.3 grams contain 7.08% N.

80.302

64.03

+

13.898 grams nitrogen,

80.302 grams nitrogen. 77.928 grams nitrogen.

Nitrogen balance for seven days = + 2.374 grams. Nitrogen balance per day = + 0.339 gram.

Average Intake.

Calories per day 2809.

Nitrogen per day 11.47 grams.

With this subject, the total intake of nitrogen for the seven days' period was 80.302 grams. The output of nitro- gen through the urine amounted to 64.03 grams, while 13.898 grams were passed out through the faeces, making a total out- put of 77.928 grams of nitrogen. This shows a plus balance of 2.374 grams of nitrogen for the seven days, indicating a gain to the body of 0.339 gram per day. The fuel value of the food averaged 2809 calories per day, while the daily excre- tion of metabolized nitrogen averaged 9.14 grams. This is in close agreement with the average daily excretion of nitrogen through the urine of this subject for the last two months of the experiment, viz,, 9.00 grams of nitrogen.

PHYSIOLOGICAL ECONOMY IN NUTRITION 417 With W. L. Anderson, the following results were obtained :

W. L. ANDERSON. Wednesday, May 18, 1904-

Breakfast. — Banana 90 grams, fried rice 150 grams, syrup 50 grams, wheat roll

64 grams, butter 11 grams, coffee 160 grams, cream 125 grams, sugar 21

grams. Lunch. — Tomato soup 247 grams, bread 19 grams, butter 16.5 grams, sweet

potato 105 grams, farina croquette 115 grams, syrup 60 grams, coffee 150

grams, milk- 50 grams, sugar 14 grams. Dinner. — Consomm^ 250 grams, bread 52 grams, butter 20 grams, Hamburg

steak 117 grams, boiled potato 150 grams, coffee 150 grams, cream 50

grams, sugar 14 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Banana 90 X 0.23 = 0.207 grams.

Cream .125 + 50 + 50 - 226 X 0.46 = 1.035

Sugar . 21 + 14 + 14 = 49 X 0.00 = 0.000

Coffee 150 + 150 + 160 = 450 X 0.06 = 0.270

Roll 64 X 1.66 = 1.063

Butter 11 + 16.5 + 20 = 47.5 X 0.15 = 0.071

Rice 150 X 0.75 = 1.125

Syrup ... 50 + 60 = 110 X 0.024 = 0.026

Tomato soup 247 X 0.41 — 1.013

Bread 19 X 1.60 = 0.304

Sweet potato 105 X 0.32 = 0.336

Farina croquette .... 115 X 1.09 = 1.690

Bread 52 X 1.80 = 0.936

Consomm^ 250 X 0.38 = 0.950

Hamburg steak . . .117 X 3.64 = 4.259

Potato 150 X 0.38 = 0.570

Total nitrogen in food 13.855 grams.

Total nitrogen in urine 10.030

Euel Talue of the food .... 2946 calories.

27

418 PHYSIOLOGICAL ECONOMY IN NUTRITION

W. L. ANDERSON.

Thursday, May 19, 190^.

Breakfast — Banana 158 grams, roll 122 grams, butter 15 grams, boiled hominy

150 grams, syrup 48 grams, cofiee 150 grams, cream 100 grams, sugar 28

grams. Lunch. — ^.Bread 60 grams, butter 12 grams, fried hominy 100 grams, syrup 48

grams, boiled onions SO grams, omelette 60 grams, coffee 150 grams, cream

50 grams, sugar 14 grams. Dinner. — Tomato soup 200 grams, bread 43 grams, butter 10 grams, potato 50

grams, baked macaroni 202 grams, coffee 150 grams, sugar 14 grams,

cream 25 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

RoU 122 X 1.54 = 1.879 grams.

Boiled hominy 150 X 0.20 = 0.300

Butter ... 15 + 12 + 10 = 37 X 0.15 = 0.056

Banana 158 X 0.23 zz 0.863

Sugar. ... 28 + 14 + 14= 56 X 0.00 = 0.000

Cream . . 100 + 50 + 25= 175 X 0.47 = 0.823

Coffee . . . 150 + 150 + 150 = 450 X 0.06 = 0.270

Syrup 48 + 48= 96 X 0.024 = 0.023

Bread 50 X 1.60 = 0.800

Potato 150 X 0.49 = 0.735

Fried hominy 100 X 0.67 = 0.670

Onions 80 X 0.27 = 0.216

Omelette 60 X 1.58 = 0.948

Tomato soup 200 X 0.53 = 1.060

Bread 43 X 1.74 = 0.748

Potato 50 X 0.38 = 0.190

Baked macaroni 202 X 0.93 = 1.879

Total nitrogen in food 10.960 grams.

Total nitrogen in urine 10.150

Fuel value of the food .... 3013 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 419

W. L. ANDERSON.

Friday, May 20, 1904.

Breakfast. — Coffee 160 grams, cream 25 grams, sugar 14 grams, roll 70 grams,

butter 9 grams. Lunch. — Potato 100 grams, butter 8 grams, lima beans 50 grams, hominy 69

grams, syrup 48 grams, coffee 150 grams, cream 25 grams, sugar 14 grams. Dinner. — Consomme 150 grams, bread 28 grams, butter 15 grams, string beans

66 grams, potato 200 grams, rice croquette 66 grams, syrup 48 grams,

coffee 150 grams, sugar 14 grams, cream 26 grams. Evening. — Beer 460 grams.

Food. Grama.

CoiFee . 160 + 150 + 150= 450 Cream . . 26 + 25 + 25 = 75 Sugar. .. 14+ 14+ 14= 42

Boll 70

Butter . . . . 9 + 3 + 15 = 27

Potato 100

Lima beans 60

Fried hominy 69

Syrup 48 + 48 = 96

Consomm^ ... .... 150

String beans 66

Potato 200

Bread 28

Rice croquettes 65

Beer 450

Total nitrogen in food Total nitrogen in urine

Fuel value of the food

Per cent Nitrogen.

Total Nitrogen.

X

0.06

=

0.270 grams.

X

0.44

=

0.330

X

0.00

=

0.000

X

1.72

=

1.204

X

0.15

=

0.041

X

0.30

=

0.300

X

076

=

0.380

X

0.57

=

0.393

X

0.024

=

0.023

X

0.59

' =

0.886

X

0.36

:=

0.202

X

0.34

=

0.680

X

1.97

^

0.562

X

1.06

=

0.689

X

0.069

0.311 . 6.260 grams. . 8.640

1748 calories.

420 PHYSIOLOGICAL ECONOMY IN NUTRITION

W. L. ANDERSON.

Saturday, May %1, 1904-

Breakfast. — Banana 73 grams, bread 63 grams, butter 7 grams, cofiee 160

grams, cream 50 grams, sugar 28 grams. Lunch. — Potato 160 grams, tomato 145 grams, fried Indian-meal 81 grams,

syrup 48 grams, coSee 160 grams, sugar 21 grams, cream 25 grams,

water ice 165 grams. Binner. — Bean soup 160 grams, bread 29 grams, butter 16 grams, bacon 15

grams, fried potato 160 grams, cake 36 grams, cofiee 150 grams, sugar 14

grams, cream 45 grams. Erening. — Beer 600 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Banana 73 X 0.23 = 0.168 grams.

Sugar .... 28 + 21 + 14 = 63 X 0.00 = 0.000

Cream . . 60 + 26 + 45 = 120 X 0.43 = 0.616

Bread 63 X 1.65 = 1.040

Butter 7 + 16 = 23 X 0.15 = 0.035

Coffee . 150 + 150 + 160 = 450 X 0.06 = 0.270

Potato 150 X 0.71 = 1.065

Tomato . 146 X 0.17 = 0.247

Pried Indian-meal .... 81 X 1.09 = 0.883

Syrup 48 X 0.024 - 0.012

Water ice 165 X 0.012 = 0.020

Bean soup 150 X 1.21 = 1.815

Bread 29 X 1.62 = 0.470

Bacon 15 X 3.05 = 0.458

Fried potato 150 X 0.60 = 0.900

Cake 36 X 0.86 = 0.310

Beer 600 X 0.069 = 0.414

Total nitrogen in food 8.623 grams.

Total nitrogen in urine 8.460

Fuel value of the food .... 2393 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 421

W. L. ANDERSON. Sunday, May S2, 1904.

Breakfast. — Oatmeal 200 grams, sugar 28 grams, coSee 150 grams, roll 60 grams,

butter 6 grams. Lunch. — Fried rice 140 grams, syrup 48 grams, potato 100 grams, macaroni

155 grams, boiled onions 80 grams, butter 5 grams, coffee 150 grams,

cream 26 grams, sugar 14 grams, ice cream 185 grams, cake 34 grams. Dinner. — Cream of celery soup 150 grams, mashed potato 134 grams, butter 11

grams, spinach 100 grams, strawberry short-cake 185 grams, cream 70

grams, sugar 28 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Roll 60 X 1.67 = 1.002 grams.

Oatmeal 200 X 0.43 = 0.860

Sugar. .. .28 + 14 + 28= 70 X 0.00 = 0.000

Coffee . . 150 + 150 + 150 = 450 x 0.06 = 0.270

Butter ... 6 + 5 + 11 = 22 X 0.15 = 0.0.33

Potato 100 X 0.30 = 0.300

Macaroni 155 X 0.46 = 0.713

Cream 25 + 70 = 95 X 0.45 = 0.428

Onions 80 X 0.25 = 0.200

Fried rice 140 X 0.75 = 1.050

Icecream 185 X 0.53 = 0.981

Cake 34 X 1.20 = 0.408

Syrup 48 X 0.024 = 0.012

Cream of celery soup .... 150 X 0.33 = 0.495

Mashed potato 134 X 0.37 - 0.496

Short-cake 185 X 0.50 = 0.925

Spinach 100 X 0.55 = 0.650

Total nitrogen in food 8.723 grams.

Total nitrogen in urine 7.960

Fuel value of the food .... 2812 calories.

422 PHYSIOLOGICAL ECONOMY IN NUTRITION

W. L. ANDERSON. Monday, May 23, 1904..

Breakfast. — Banana 115 grams, wheat griddle cakes 87 grams, syrup 48 grams, butter 7 grams, cofCee 160 grams, sugar 28 grams, cream QO grams.

Lunch. — Fried potato 100 grams, rice croquette 116 grams, syrup 48 grams, apple sauce 126 grams, coffee 160 grams, sugar 14 grams.

Dinner. — Macaroni 270 grams, potato croquette 1S4 grams, coffee 160 grams, sugar 14 grams, water ice 154 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Banana 116 X 0.23 = 0.266 grams.

Coffee . . . 160 + 160 + 150 = 450 X 0.06 = 0.270

Sugar. . 28+14+14= 56 X 0.00 - 0.000

Cream 60 X 0.45 = 0.226

Griddle cakes 87 X 0.91 = 0.792

Syrup 48 + 48 = 96 X O024 = 0.023

Butter 7 X 0.16 - 0.011

Apple sauce 125 X 0.020 = 0.025

Rice croquette 115 x 0.61 = 0.702

Fried potato 100 X 0.60 = 0.600

Macaroni 270 • X 0.87 = 2.349

Potato croquette 134 X 0.77 = 1.032

Water ice 154 X 0.006 = 0.009

Total nitrogen in food 6.308 grams.

Total nitrogen in urine 7.490

Fuel value of the food .... 2224 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 423

W. L. ANDERSON.

Tuesday, May £4, 1904.

Breakfast. — Fried rice 115 grams, syrup 48 grams, roll 60 grams, butter 14

grams, coffee 150 grams, sugar 14 grams. Lunch. — Celery soup 150 grams, farina croquette 108 grams, syrup 48 grams,

fried potato 200 grams, bread 22 grams, butter 7 grams, coffee 150 grams,

sugar 14 grams. Dinner. — Fried potato 200 grams, cream pie 167 grams, coffee 150 grams,

cream 25 grams, sugar 14 grams.

Food. Orams. Per cent Nitrogen. Total Nitrogen.

Fried rice 115 X 0.36 = 0.414 grams.

Coffee . 150 + 150 + 150 = 450 X 0.06 - 0.270

Roll 60 X 1.64 = 0.984

Butter . . . . 14 + 7 =: 21 X 0.15 = 0.032

Sugar ... 14 + 14 + 14 = 42 X 0.00 = 0.000

Syrup 48 + 48 zu 96 X 0.024 = 0.023

Celery soup 150 X 0.48 = 0.720

Farina croquette 108 X 0.74 - 0.799

Fried potato 200 X 0.26 = 0.520

Bread 22 X 1.66 = 0.365

Fried potato 200 X 0.46 = 0.920

Cream pie 167 X 0.93 = 1.553

Cream 25 X 0.45 = 0.113

Total nitrogen in food 6.713 grams.

Total nitrogen in urine' 6.600

Fuel value of the food .... 2324 calories.

424 PHYSIOLOGICAL ECONOMY IN NUTRITION

NITROGEN BALANCE. — W. L. Anderson.

Nitrogen Taken in.

Nitrogen in

Output. Urine. Weight of Faces (dry).

May 18

13.855 grams.

10.03

grams

42.3 grams.

19

10.960

10.15

20

6.260

8.64

17.5

21

8.623

8.46

. . .

22

8.723

7.96

42.7

23

6.303

7.49

41.0

24

6.713

6.60

29.2 172.7 grams contain

59.33

+

6.30 %N.

61.437

10.880 grams nitrogen,

61.437 grams nitrogen. 70.210 grams nitrogen.

Nitrogen balance for seven days = —8.773 grams. Nitrogen balance per day = —l\25S grams.

Average Intake.

Calories per day 2494.

Nitrogen per day 8.777 grams.

PHYSIOLOGICAL ECONOMY IN NUTRITION 425

Here, we find a minus balance of 8.773 grams of nitrogen for the seven days' period. The total intake of nitrogen amounted to 61.437 grams, while there were excreted through the urine 59.33 grams, and through the fseces 10.880 grams of nitrogen, making a total output of 70.210 grams as con- trasted with an intake of 61.437 grams of nitrogen. This loss of body material is to be attributed to the small fuel value of the food, — only 2494 calories as the day's average, — though perhaps in part to the relatively small intake of nitrogen. In this connection it is to be noted that the average daily excretion of metabolized nitrogen for the seven days' period amounted to only 8.777 grams, while the average daily excretion for the last two months of the experiment was as high as 10.07 grams. Undoubtedly, the subject did not eat as much food during the week of this balance trial as was needed to maintain equilibrium, under the conditions of bodily activity then prevailing.

The same statement applies to Mr. Bellis, whose balance trial likewise shows a deficiency of ingested nitrogen over the nitrogen output. Here, however, the deficiency is more manifestly due to the small fuel value of the daily food, which averaged only 2174 calories. Bellis showed an average daily excretion of metabolized nitrogen amounting to 8.45 grams for the last six weeks of the experiment, while in the balance period the excretion of metabolized nitrogen was 8.19 grams per day. The daily intake of nitrogen in the food, however, averaged only 7.76 grams, obviously too small a quantity to meet the wants of the body, especially with the low fuel value of the food. It is quite plain that during the week of this balance trial, the amount of food consumed was not equal to the necessities of the body, neither was it equal in nitrogen or fuel value to what the subject had been taking during the last few months of the experiment, and on which he had prac- tically maintained body-weight for at least the last month of the experiment. It is further noticeable that during the bal- ance week the body-wieight dropped off somewhat.

426 PHYSIOLOGICAL ECONOMY IN NUTRITION

Owing to the absence of Dr. Callahan from New Haven during this period, no attempt was made to determine exper- imentally whether he was in nitrogen equilibrium or not.

The following tables give the data in the experiment with Bellis : —

BELLIS.

Wednesday, May 18, 1904-

Breakfast. — Banana 91 grams, wheat roll 63 grams, butter 11 grams, cofiee

160 grams, cream 76 grams, sugar 21 grams. Lunch. — Soup 150 grams, farina croquette 100 grams, syrup 50 grams, string

beans 76 grams, fried sweet potato 117 grams, bread 86 grams, butter 7

grams, coSee 160 grams, sugar 14 grams. Dinner. — Hamburg steak 63 grams, potato 260 grams, spinach 100 grams, bread

56 grams, butter 10 grams, coffee 150 grams, cream 75 grams, sugar 21

grams, apple pie 142 grams.

Food. OramB. Per cent Nitrogen. Total Nitrogen.

Banana . 94

Cream . . . 75 + 75 = 160

Sugar . . 21 + 14 + 21 = 56

Coffee . 150 + 150 + 150 = 450

Roll (wheat) 53

Butter . . . 11 + 7 + 10 = 28

Soup 150

Farina croquette ... . . 100

Fried sweet potato 117

String beans 75

Syrup 50

Bread 36

Hamburg steak 53

Potato 250

Spinach 100

Bread 55

Apple pie 142

Total nitrogen in food Total nitrogen in urine

Fuel value of the food

X

0.23

=

0.216 grams.

X

0.46

^

0.690

X

0.00

=

0.000

X

0.06

=

0.270

X

1.66

=

0.880

X

0.16

z=

0.042

X

0.41

=

0.615

X

1.09

^

1.090

X

0.32

:=

0.374

X

0.34

^

0.255

X

0.024

—

0.012

X

1.60

=

0.576

X

3.64

^

1.920

X

0.38

=

0.950

X

0.53

=

0.530

X

1.80

=

0.990

X

0.43

. . .

0.611

10.030 gramt. , 8.350

2686 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 427

BELLIS.

Thursday, May 19, 1904.

Breakfast. — Banana 155 grams, roll 53 grams, butter 10 grams, coffee 150

grams, sugar 28 grams, cream 70 grams. Lunch. — Fried hominy 60 grams, syrup 48 grams, potato 100 grams, boiled

onion 82 grams, coffee 150 grams, cream 35 grams, sugar 21 grams,

bread pudding 134 grams. Dinner. — Tomato soup 200 grams, macaroni 75 grams, mashed potato 54

grams, spinach 70 grams, boiled Indian-meal 100 grams, coffee 150 grams,

cream 80 grams, sugar 21 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

KoU 53 X 1.54 = 0.816 grams.

Banana 155 X 0.23 = 0.357

Butter 10 X 0.15 = 0.015

Coffee . 150 + 150 + 150 = 450 X 0.06 = 0.270

Sugar . . 28 + 21 + 21 = 70 X 0.00 = 0.000

Cream . 70 + 35 + 80 = 185 X 0.47 = 0.870

Potato 100 X 0.49 = 0.490

Fried hominy 60 X 0.67 - 0.402

Boiled onion .... 82 X 0.27 = 0.221

Bread pudding ... 134 X 0.28 = 0.375

Syrup 48 X 0.024 = 0.012

Tomato soup 200 X 0.53 = 1.060

Macaroni 75 X 0.93 = 0.698

Mashed potato 64 X 0.38 = 0.205

Spinach 70 X 0.56 = 0.392

Boiled Indian-meal 100 X 0.20 = 0.200

Total nitrogen in food 6.383 grams.

Total nitrogen in urine 9.600

Fuel value of the food .... 2075 calories.

428 PHYSIOLOGICAL ECONOMY IN NUTRITION

BELLIS.

Friday, May W, 1904.

Breakfast. — Orange 150 grams, roll 67 grams, butter 17 grams, coffee 159

grams, sugar 14 grams. Lunch. — ^ried farina 74 grams, syrup 48 grams, potato 260 grams, lima beans

50 grams, coffee 150 grams, sugar 14 grams. Dinner. — Eice croquette 92 grams, syrup 48 grams, string beans 93 grams,

mashed potato 352 grams, bread 40 grams, butter 8 grams, coffee 150

grams, sugar 14 grams. Evening. — Beer 450 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Orange ... . . 150 X 0.20 = 0.300 grams.

Roll 57 X 1.72 = 0.980

Coffee 150 + 150 + 160 - 460 X 0.06 - 0,270

Sugar . 14 + 14 + 14 = 42 X 0.00 = 0.000

Butter .... 17 + 8 = 25 X 0.15 = 0.038

Potato 250 X 0.30 =; 0.750

Lima beans 50 X 0.76 = 0.380

Fried farina 74 X 0.57 — 0.422

Syrup . . . 48 + 48 = 96 X 0.024 = 0.023

String beans 93 X 0.36 = 0.336

Bread 40 X 197 = 0.788

Mashed potato 352 X 0.34 = 1.197

Rice croquette 92 X 1.06 = 0.975

Beer 480 X 0.069 = 0.311

Total nitrogen in food 6.769 grams.

Total nitrogen in urine 10.670

Fuel value of the food . . . 1980 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 429

BELLIS.

Saturday, May M, 1904-

Breakfast — Banana 69 grams, baked potato 57 grama, bread 59 grams, butter

8 grams, coflFee 150 grams, sugar 14 grams. Lunch. — Fried Indian-meal 80 grams, syrup 48 grams, potato croquette 152

grams, tomato 147 grams, coffee 150 grams, sugar 14 grams, water ice

168 grams. Dinner. — Bean soup 150 grams, bacon 13 grams, fried egg 50 grams, fried

potato 206 grams, lettuce salad 45 grams, bread 38 grams, butter 8

grams, coffee 150 grams, sugar 14 grams. Evening. — Beer 600 grams.

Food. Grama.

Banana 69

Bread 59

Coffee . 150 + 150 + 150 - 450

Sugar. . 14+ 14+ 14 = 42

Baked potato . . ... 57

Butter .... 8 + 8 = 16

Potato croquette 152

Tomato 147

Fried Indian-meal 80

Syrup 48

Water ice 163

Bread 38

Bacon 13

Fried egg 50

Bean soup 150

Lettuce salad 45

Fried potato 206

Beer 600

Total nitrogen in food . Total nitrogen in urine

Fuel yalue of the food . . .

Per cent Nitrogen.

Total Nitrogen.

X

0.23

=:

0.159 grams.

X

1.65

^

0.974

X

0.06

=

0.270

X

0.00

=

0.000

X

0.40

=

0.228

X

0.15

—

0.024

X

0.71

=:

1.079

X

0.17

=

0.250

X

1.09

=

0.872

X

0.024

=

0.012

X

0.012

n;

0.020

X

1.62

^

0.616

X

3.05

=z

0.397

X

2.27

=

1.136

X

1.21

=

1.815

X

0.21

=

0.095

X

0.60

=

1.236

X

0.069

=z

0.414 . 9.596 grams.

. . . ,

â–  â– 

. 8.460

2071 calories.

430 PHYSIOLOGICAL ECONOMY IN NUTRITION

BELLIS.

Sunday, May 22, 1904.

Breakfast. — Orange 100 grams, oatmeal 100 grams, roll 50 grams, butter 8

grams, coSee ISO grams, cream 40 grams, sugar 21 grams. Lunch. — Macaroni 112 grams, potato 200 grams, onions 143 grams, coSee 150

grams, sugar 7 grams, ice cream 170 grams, cake 31 grams. Dinner. — Cream of celery soup 150 grams, mashed potato 182 grams, spinach

100 grams, coffee 150 grams, sugar 7 grams, strawberry short-cake 97

grams.

food. GramB. Per Cent Nitrogen. Total Nitrogen.

Orange 100 X 0.20 — 0.200 grams.

Roll 50 X 1.67 = 0.835

Butter 8 X 0.15 = 0.012

Oatmeal 100 X 0.43 = 0.430

Coffee . 150 + 150 + 150 = 450 X 0.06 = 0.270

Sugar . . 21 + 7 + 7 = 35 X 0.00 = 0.000

Cream 40 X 0.45 = 0.180

Macaroni 112 X 0.46 = 0.515

Potato 200 X 0.30 = 0.600

Onions 143 X 0.25 = 0.358

Ice cream 170 X 0.53 = 0.901

Cake 31 X 1.20 = 0.372

Cream of Celery soup .... 150 X 0.33 = 0.495

Mashed potato 182 X 0.37 — 0.673

Spinach 100 X 0.55 = 0.550

Strawberry short-cake .... 97 X 0.50 = 0.485

Total nitrogen in food 6.876 grams.

Total nitrogen in urine 7.710

Fuel value of the food . . '. . 1929 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 431

BELLIS. Monday, May ^3, 190^..

Breakfast. — Banana 219 grams, coffee 150 grams, cream 80 grams, sugar 28

grams. Lunch. — Bice croquette 143 grams, syrup 45 grams, potato 200 grams, coffee

150 grams, sugar 7 grams, apple sauce 250 grams. Dinner. — Vegetable soup 150 grams, bacon 37 grams, string beans 100 grams,

potato 101 grams, macaroni 86 grams, coffee 150 grams, water ice 184

grams.

Food. Grams. Per cent Nitrogen. Total Nitiogen.

Banana 219 X 0.23 = 0.604 grams.

Cream 80 X 0.45 = 0.360

Sugar .... 28 + 7 = 35 X 0.00 = 0.000

Coffee . 150 + 150 + 150 = 450 X 0.06 = 0.270

Apple sauce 250 X 0.02 = 0.050

Rice croquette 143 X 0.61 = 0.872

Syrup 45 X 0.024 = 0.011

Potato 200 X 0.60 - 1.200

Macaroni 86 X 0.87 = 0.748

Vegetable soup 150 X 0.70 = 1.050

Bacon 37 X 3.28 = 1.214

String beans 100 X 0.22 = 0.220

Potato croquette 101 X 0.77 = 0.778

Water ice 184 X 0.006 = 0.011

Total nitrogen in food 7.288 grams.

Total nitrogen In urine 5.980

Fuel value of the food .... 2226 calories.

432 PHYSIOLOGICAL ECONOMY IN NUTRITION

BELLIS.

Tuesday, May ^4, 1904-

Breakfast. — Orange 100 grams, baked potato 138 grams, butter 5 grams, cofiee

160 grams, sugar 14 grams. Lunch. — Celery soup 150 grams, farina croquette 91 grams, syrup 48 grams,

boiled onions 110 grams, potato 200 grams, stewed prunes 113 grama. Dinner. — Tomato soup 150 grams, farina croquette 107 grams, syrup 48 grams,

potato 200 grams, spinach 180 grams, cream pie 140 grams.

Food. Grams. Per cent Nitrogen. Total Nitrogen.

Orange 100 X 0.20 = 0.200 grams.

Baked potato 138 X 0.25 = 0.345

Coffee 150 X 0.06 = 0.090

Sugar 14 X 0.00 = 0.000

Butter 5 X 0.15 - 0.008

Boiled onions 110 X 0.30 = 0.330

Celery soup 150 X 0.48 = 0.720

Potato 200 X 0.26 = 0.520

Farina croquette 91 X 0.74 = 0.673

Syrup . .. 48 + 48 = 96 X 0.024 = 0.023

Stevfed prunes 113 X 0.17 = 0.192

Spinach 180 X 0.54 = 0.972

Tomato soup 150 X 0.19 = 0.286

Potato 200 X â–  0.46 = 0.920

Farina croquette 107 X 0.76 = 0.813

Cream pie 140 X 0.93 = 1.302

Total nitrogen in food 7.393 grams.

Total nitrogen in urine 6.610

Fuel value of the food .... 2254 calories.

PHYSIOLOGICAL ECONOMY IN NUTRITION 433

NITROGEN BALANCE.— Be/Ks.

Nitrogen Taken in.

Nitrogen in

Output. Urine. Weight of FsBces (dry).

18

10.030 grams

8.35

grams.

19

6.383

9.60

20

6.769

10.67

. . .

21

9.696

8.46

61.0 grams.

22

6.876

7.71

46.0

23

7.288

6.98

27.2

24

7.393

6.61

67.5 181.7 grams contain

6.38% N.

64.335

57.38

+

11.592 grams nitrogen

54.335 grams nitrogen. 68.972 grams nitrogen.

Nitrogen balance for seven days = —14.637 grams. Nitrogen balance per day = —2.091 grams.

Average Intake. Calories per day .... . . 2174.

Nitrogen per day .... 7.762 grams.

28

434 PHYSIOLOGICAL ECONOMY IN NUTRITION

The Physical Conditiok of the Subjects.

Having considered the marked decline in the extent of pro- teid metabolism which these subjects have exhibited for a period of five months, and having shown the possibility of their maintaining body-weight and nitrogen equilibrium on a low proteid intake, coupled with a relatively small amount (low fuel value) of non-nitrogenous food, it is appropriate to consider next their physical condition under this changed mode of living. So much has been written upon the necessity of a rich proteid diet, with a corresponding rate of proteid metabolism, for the maintenance of bodily strength and vigor, that it becomes a question of vital importance to obtain data bearing upon the effect of a lowered proteid intake upon bodily strength. If, as is so widely believed, diminishing the daily proportion of proteid food below the standards set by Voit and other physiologists will result in a weakening of the muscles of the body, in decreasing the strength, vigor, and endurance of the individual, then obviously physiological economy in this direction would in the long run be uneconom- ical, and indeed injurious. The maintenance of body-weight and of nitrogen equilibrium on a small amount of proteid food would count for little, when compared with a gradual loss of bodily strength and vigor.

It was truly a great surprise when the systematic strength tests applied month after month to the soldiers indicated a marked gain in muscular power, which seemingly increased as the rate of proteid metabolism diminished, coincident with the decrease in the amount of proteid food fed. The dyna- mometer tests were applied primarily to make sure there was no falHng off in strength, and when the marked gains already referred to were recorded, it was thought at first that they must be the result mainly of the systematic training the sol- diers were undergoing in the gymnasium. Undoubtedly, this daily training, with the more regular and systematic methods of living, did contribute in some measure to the beneficial re- sults obtained, but as the improvement and general gain in

PHYSIOLOGICAL ECONOMY IN NUTRITION 435

strength became more and more apparent, it was equally clear there were other factors involved than mere training.

The opportunity presented by the present subjects therefore was particularly desirable. These men had been in training for many months, some of them for several years, and natu- rally had acquired a high degree of proficiency in all kinds of athletic work, in the handling of themselves and in the hand- ling of the apparatus, by use of which the strength tests are made.

The tests, etc., were applied exactly in the same manner as in the case of the soldier detail, description of which will be found on pages 259 and 260.

The following tables give the results of the tests — made at the Yale Gymnasium, and reported by Dr. Anderson — from January to June, for the eight men. It will be noted, how- ever, that the record of Mr. Bellis is incomplete. This was owing to an injury to his hand, which prevented his working with the apparatus during the months of May and June.

The results presented by these tables are very important and suggestive. Every man, without exception, showed a decided improvement in his muscular power as measured by the strength tests. With many of the men the gain was progres- sive, with others there was noticeable — as in the case of W. L. Anderson and G. W. Anderson in the March test — a drop in some one test. This could generally be explained by some temporary cause. Thus, the March test taken by W. L. Anderson was at a time when he was under great strain in connection with an intercollegiate meet, etc. However, it is clear from the figures presented that all these men, though living on a greatly reduced amount of proteid food, and with certainly no increase in the quantity of non-nitrogenous food, showed at the end of the experiment a decided gain in muscu- lar power. Note for example the great gain in strength shown by Schenker ; in January his dynamometer tests, etc., indicated a total of 5728, while at the close of the experiment in June his record was 7135. Again, Bellis increased from 5993 to 8165, and W. L. Anderson from 6016 to 9472. Further, the

436 PHYSIOLOGICAL ECONOMY IN NUTRITION

STRENGTH OR DYNANOMETER TESTS.

Andebson, G.

W.

^

1

^

i

1"

S

2

97

o 85

1

426

1

1

§-

1^

1

3

1

Jan. 20

163

500

108

900

8

11

E

1.05

3300

4913

Feb. 20

163

535

109

106

70

380

670

10

14

E

1.07

3972

6206

Mar. 20

159

530

110

103

75

410

720

10

9

E

1.07

3021

4439

Apr. 20

161

500

101

97

86

490

810

13

11

1.05

3864

5387

May 26

159

532

120

100

80

475

885

9

16

3816

6476

June 17

157

530

100

90

80

530

840

12

14

4082

6722

Anderson, W.

L.

Jan. 20

139

420

95

88

145

410

625

13

20

E

0.48

4553

6016

Feb. 20

136

440

96

80

137

550

560

16

26

E

0.45

6620

6942

Mar. 20

135

430

95

85

140

510

570

11

15

E

0.47

3510

4890

Apr. 20

138

460

93

75

165

650

730

12

30

1.04

5806

7519

May 26

134

450

90

70

155

570

880

25

31

7604

9267

June 17

137

450

95

85

160

600

860

30

26

7672

9472

Bbllis.

Jan. 20

180

550

130

130

155

650

825

10

13

E

1.06

4663

5993

Feb. 20

174

500

166

135

135

680

925

11

15

E

1.08

4616

6445

Mar. 20

176

650

160

135

155

500

900

12

20

E

1.08

5728

7668

Apr. 20

177

510

160

160

150

560

nil

13

21

6036

8166

Callahait.

Jan. 20

204

566

105

110

145

450

620

2

1

D

1.20

724

2154

Feb. 20

193

560

120

120

145

440

690

4

3

F

1.18

1365

2780

Mar. 20

186

565

125

116

145

420

660

5

4

E

1.15

1692

3142

Apr. 20

181

580

120

120

145

530

686

5

4

1.16

1629

8229

June 18

184

120

115

140

620

890

7

5

1.14

2208

3983

PHYSIOLOGICAL ECONOMY IN NUTRITION 437

Donahue.

^

1 t

1

J

1

f

p.

1| 13

i

Jan. 20

142

320

95

100

74

3.30

500

12

12

K

1.04

3480

4684

Feb. 20

136

345

105

115

95

340

490

13

14

E

1.04

3753

4905

Mar. 20

137

400

110

95

100

340

710

15

16

E

1.06

4309

5664

May 1

138

420

95

80

115

360

650

17

16

• > •

4554

5864

May 26

137

425

103

90

135

430

670

17

16

â–  â– 

4589

5917

Jacobus.

Jan. 20

126

350

97

93

96

260

300

14

14

E

1.00

3712

4648

Feb. 20

124

380

97

97

75

460

470

15

15

E

1.02

3683

4883

Mar. 20

125

370

95

95

80

430

490

15

15

B

1.03

3810

6000

May 2

124

350

86

90

100

350

610

15

14

. .

1.03

3610

4740

May 26

125

SCO

95

95

110

360

600

14

17

. . .

3875

5136

June 16

125

375

96

85

120

400

700

15

19

4267

6667

SCHENKER.

Jan. 20

161

486

112

90

135

410

440

14

14

E

1.06

4771

6728

Feb. 20

159

490

115

90

125

530

730

14

15

E

1.07

4748

6338

Mar. 20

158

500

100

95

120

550

780

15

15

E

'1.12

4830

6475

Apr. 20

164

490

90

90

127

410

680

17

16

1.10

6248

6646

May 26

159

500

125

105

155

470

860

16

15

. .

1.08

5104

6809

June 9

160

500

110

110

166

570

910

17

16

5280

7135

Stapleton.

Jan. 20

170

520

105

105

155

455

670

11

12

E

1.21

3961

5351

Feb. 20

167

520

105

110

160

550

690

6

10

E

1.22

2704

4319

Mar. 20

170

500

100

100

146

350

600

7

12

E

. â–  .

3268

4563

Apr. 20

16?

500

100

105

156

410'

670

9

14

3726

5886

May 26

164

515

100

95

150

470

770

12

20

5248

6833

438 PHYSIOLOGICAL ECONOMY IN NUTRITION

men all agree in the good effect the changed conditions have had upon them, and they have, without exceptix)n, been able to do their athletic work and maintain their athletic supremacy.

Naturally, in the case of these men the gain in strength recorded cannot be assigned to systematic training. The only change in their mode of living which can in any sense be con- sidered as responsible for the improvement is the change in diet. The main fact to be emphasized, however, is that these men — trained athletes, accustomed to living on relatively large amounts of proteid food — for a period of five months reduced their intake of proteid food more than fifty per cent without loss of bodUy strength, but, on the contrary, with a marked improvement in their muscular power.

Most striking is this gain in strength when compared with the very marked decline in the rate of proteid metabolism. Thus, in the case of Jacobus, the excretion of metabolized nitrogen was reduced to 7.43 grams per day as the average for the last two months of the experiment, yet his strength test showed an increase from 4548 in January to 5667 for June. Further, it must be recalled that an excretion of 7.43 grams of nitrogen means the metabolism of only 46.4 grams of proteid matter. Similarly, in the case of Donahue, a very active man whose work on the Varsity basket-ball team called for vigor- ous exercise, his strength test rose from 4584 to 5917 on a daily diet which led to the metabolism of only 7.39 grams of nitrogen per day, or about 46 grams of proteid matter. Fur- ther, Donahue frequently referred to the far greater freedom from fatigue he experienced on the low proteid diet, and he was clearly conscious of a distinct improvement in his physical condition.

The following letter from Dr. Anderson, the Director of the Yale Gymnasium, gives his estimate of the men at the end of the first three months of the experiment :

PHYSIOLOGICAL ECONOMY IN NUTRITION 439

Yale Universitt Gymnasium, New Haveit, Conn., April 12, 1904.

Professor Russell H. Chittenden, Director of the Sheffield Scientific School, Yale University.

Dear Sir, — Herewith find a brief report of the physical con- dition and ability of the eight Yale students who are taking the special diet while engaged in active exercise.

These men, with one exception, Dr. Callahan, are experts in their special lines of avocation.

Mr. G. W. Anderson is a foot-ball, base-ball, and basket-ball player, as well as a crew man (not Varsity), well built and an all round athlete.

Mr. W. L. Anderson, a " Y" athlete (hurdler), the captain of the Yale Gymnastic Team, University Gymnastic Champion, and American Collegiate Gymnastic Champion.

Mr. H. S. Bellis, a member of the Y. G. A., a gymnast and acrobat and in constant training.

Dr. W. H. Callahan, Medical Assistant at the Gymnasium, in daily practice in the gymnasium; bowling, hand-ball, and running.

Mr. M. Donahue, a very muscular and versatile athlete, a foot- ball player and a Varsity basket-ball player.

Mr. C. S. Jacobus, a " Y" athlete, a noted long-distance man, and one of the best University runners.

Mr. H. R. ScHBNKER, an active member of the Y. G. A., a point winner and intercollegiate competitor in gymnastics.

Mr. John Staplbton, a wi-estler and gymnast. A professional, a man of large body and great strength.

These eight men are in constant practice and in the " pink of condition." They were in "training form" when they began the changed diet. All have lost in weight, especially Dr. Callahan, who has dropped from 204 pounds to 185 pounds in two months. Dr. Callahan is not an athlete, but is a vigorous worker in the gymnasium, being in daily and constant practice. He is liberally supplied with adipose tissue and can well afford to drop in weight.

440 PHYSIOLOGICAL ECONOMY IN NUTRITION

As to the loss of weight in the other cases, it would not be wise to attribute this to the diet alone. We find that most athletes who represent the University in the big contests lose in body-weight, but I attribute this loss as much to worry and responsibility as to strict bodily activity.

These students are in a different class from the soldiers, first, because they are well educated young men, secondly, because their development was towards a specific end, the attainment of strength and skill as representative Yale athletes, and thirdly, on account of college requirements of fifteen hours per week, which time stands for study and laboratory attendance aside from the recita- tions. We have here a double drain on the body energy. All mental work is expensive, hence the demand upon the corporeal machinery has been very constant and strenuous.

I notice little change in the condition of the men over that of a year ago, when I had most of them with me and under like physical training.

In the case of W. L. Anderson, captain of the Yale Gymnastic Association, there was a noticeable falling off in the strength tests in February and March, but I believe the worry incident to the intercollegiiate contests, the steady training, and the business cares of the Association went far towards producing a fatigued state. W. L. Anderson is only a freshman in the Medical School ; he did his studying at night, and this combined with his youtli doubtless caused the loss of weight as much as any change in diet. He has shown the same symptoms before this year. At this writ- ing he is in good physical condition. I speak with certainty in his case because I have had good opportunity to study him at home. It was while under the restricted diet that he won both champion- ships, these being the Collegiate and All-around Intercollegiate CJiampionship of America*

Schenker won points for the first time in the intercollegiate contests while on the diet ; he showed no falling off, rather to the contrary, made a steady gain in ability.

Jacobus complained of a pain in his side but in spite of this he has entered a number of events, has kept up his training and is in good condition. Jacobus is a long-distance runner; great endurance is required for these events, and this endurance he has

* Italics inserted by K. H. C.

W. L. ANDERSON BELLIS

Photographs taken prior to the experiment.

PHYSIOLOGICAL ECONOMY IN NUTRITION 441

kept up. He tells me his stomach is in better condition than it has been during his three years of work at Yale.

Donahue has steadily improved in ability. He has kept his position on the Varsity Basket Ball Team, and has put up strong and aggressive games, and says he is as well as ever.

Stapleton shows no falling off at all. He keeps up wrestling, which is a drastic exercise; he works at heavy gymnastics and gains steadily.

One matter must be reported in reference to the strength tests. The first trial was made when all members of the squad were present. College men are very sensitive to competition, hence the great exertion put forth. The other trials were made when the men were by themselves. The "spur" was missing.

I have watched the efforts of these men with interest and care, especially as two of them live in my own family. I fail to see any falling off in strength, the case of W. L. Anderson excepted. The fellows report being in satisfactory shape and claim that the " ups and downs " are no more in evidence this year than in the past.

These picked men, representing several kinds of competitive sports, have gained in ability and skill on the more limited diet they are now using, and are not showing any signs of deterioration from the diminished intake of proteid food. I pronounce them, from a physical standpoint, in good shape. EespectfuUy yours,

(Signed) William G. Anderson.

It must be remembered that this letter from Dr. Anderson was written after the March strength test was taken, and prior to the test of April 20. Dr. Anderson was not in New Haven at the close of the experiment, consequently it was not pos- sible to obtain his estimate of the men at that date, but there can be no question that there was a distinct improvement from the middle of April to the middle of June ; ceri;ainly as marked as the Improvement from the beginning of the experi- ment in January, to April 12, the date of Dr. Anderson's letter.

Finally, attention may be called to the photographs of Messrs. Stapleton, BeUis, and W. L. Anderson, which are in-

442 PHYSIOLOGICAL ECONOMY IN NUTRITION

troduced primarily to show the physical make-up and mus- cular development of the men composing this student group; The photographs of Stapleton were taken in April, 1904, after he had been under experiment for three mouths. The photo- graphs of Bellis and W. L. Anderson were taken prior to the experiment. They all afford a good illustration of the highly developed muscular mechanism of different types, with a cor- responding adaptability for different lines of muscular effort.

Reaction Time.

Through the courtesy and kind co-operation of Dr. Charles H. Judd, in charge of the Yale Psychological Laboratory, these students were subjected to the same careful tests during the five months of their experiment as were applied to the soldier detail. The results which are presented in the following re- port, kindly prepared by Dr. Judd, indicate quite clearly that there was no general nervous change in the reactors as a result of the low proteid diet. The data presented by Dr. Judd in this connection wiU be found in the accompanying tables, which, while indicating no noticeable improvement in the nervous condition of the men, make it quite plain that no deterioration whatever occurred as the result of the lowered proteid metabolism.

Report on Reaction

Reaction tests with the group of University students were conducted in essentially the same way as were the reaction tests with the soldiers. Details in regard to the method and apparatus employed need not be repeated. They can be found on pages 274 to 276.

Two new tests were added to the regular reaction determina- tions. One of these consisted in taking a record of the number of taps which could be executed in ten seconds. The reactor was seated before a table on which was fastened a telegraph key. He held the key between his thumb and first two fingers, and at a given signal began tapping as rapidly as possible until told to stop. Each time he tapped he closed an electiic circuit. The

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BELLIS

Photographs taken prior to the experiment.

PHYSIOLOGICAL ECONOMY IN NUTRITION 4i3

current thus made was carried through a marker which indicated on a smoked paper each make and break at the key. A time line from a rod . vibrating at the rate of once every twentieth of a second was traced on the smoked paper parallel with the marker record. By a comparison of the time line with the marker record, it was easy to determine the number of taps made in ten seconds. At first, the number of taps per second were counted, but the re- sults showed such uniformity from second to second on a given day that only the net results for the whole ten seconds are given in the tables.

The second test added to the reaction tests was undertaken to determine the steadiness of the subjects. Two brass rods 40 cm. long were held in a vertical position at a distance of 7 mm. from each other. The subject took in his right hand a brass rod 40 cm. long and 5 mm. in diameter and tried to pass the end of this rod up and down between the vertical rods without touching them. The subject's relation to the vertical rods may be further defined by saying that he stood directly in front of them and reached out nearly at arm's length. The vertical rods were at about the height of his chest. In order to get a record of the accuracy with which the subject moved the hand-rod up and down without touching the vertical rods, the vertical rods and the hand-rod were connected with the two poles of an electric circuit. Whenever they touched they closed the circuit, and a marker placed in the same circuit recorded the fact on a smoked paper record. The time was recorded in parallel with this record, so that any long continued contact could be measured. For the most part, contacts were only of very brief duration. In reporting the results of this test, every contact made while passing the rod once downward and once up- ward is counted as at least one. Continued contacts are recorded as two, three or more, according to the period of duration. Where there are such added counts because of continued contacts, a second quantity is given in the tables after the first. This second quantity, which is enclosed in parenthesis, indicates merely the number of contacts without reference to whether they are long or short.

No special comments are necessary to explain the tables. Tables 1-5 report in sigmas, or thousandths of a second, the average time of ten reactions on the date, and for the subject.

444 PHYSIOLOGICAL ECONOMY IN NUTRITION

indicated. In the third column, is the mean variation for the series of ten reactions.

Table 6 shows the general averages by the month for a given individual, and in the sixth column the general average of all the determinations for each reactor. The fourth column in each of the earlier tables shows how much the results of a given day vary from the final general average. All the tables give, at the bottom, group averages whenever the full series is present.

Table 7 gives the number of taps executed in ten seconds at each successive test. The dates are not given in detail, but are the same as those of the reaction tests.

Table 8 gives the monthly averages of taps.

Table 9 presents the results of the steadiness tests.

The three sets of results, namely, those from reaction, tap- ping, and steadiness, differ from each other. On the whole, the reactions grow longer ; the tapping varies, but shows neither de- cided improvement nor deterioration; while steadiness improves very decidedly.

The comment made on the results obtained with the soldiers applies here so far as the reaction tests are concerned. These tests were not repeated with suflScient frequency to reduce the reaction to automatic performance.

The tapping is such a simple performance that improvement is not to be expected. The absence of any general improvement or deterioration argues for an absence of any general nervous change in the reactors.

The improvement in steadiness is in part at least, probably in very large measure, due to the fact that the subjects became more familiar with the test and approached it with less of the embarrass- ment which attends a new and unfamiliar test.

The lengthening of the reaction times indicates a less intense concentration of the subject upon the work in hand. The slightest relaxation of attention puts the subject behind in responding to the signal. It was clear to superficial observation, especially in certain individual cases, that the subject was giving less attention in the later experiments. This lack of concentration is not obvi- ously related to the changes in diet. Indeed, the fact that no corresponding falling off appears in the tapping would seem to argue that the lack of attention in the reaction tests was not due

PHYSIOLOGICAL ECONOMY IN NUTRITION 445

to deep-seated nervous conditions, so much as to growing impa- tience on the part of the reactors with the ordeal of being tested. The tapping experiment is less likely to be affected by lack of interest on the part of the subject, because here the subject is called upon to be constantly active, and there is no such oppor- tunity for attention to lapse as is furnished by the intervals which intervene between successive reactions. The tapping is accord- ingly perhaps the best series on which to base final judgment as to the nervous condition of the men. Here, there appear the varia- tions which show in any ordinary series, but there is no steady im- provement through growing familiarity with the test, nor any laxness of attention to produce relatively unfavorable results.

Mr. Steele and Dr. McAllister are largely responsible for the actual collection of the data on which this report is based.

(Signed) C. H. Judd.

TABLE 1. — February, 1904.

Name.

1

Avg.

M.v.

V»r. from G.A.

1

Avg.

M.v.

Var. from G.A.

I. Anderson, G. W. ... II. Anderson, W. L. . .

III. Bellis

IV. Donahue

V. Jacobus ..;....

VI. Schenker

VII. Stapleton

19 18 16 17 17 17 19

153.6 261.0 189.3 173.6 197.3 162.3 185.1

13.8 82.5 40.0 43.0 14.7 29.7 31.6

31.4 32.5 8.2 28.4 27.6 67.6 23.9

26 27 26 24 24 24

192.2 293.6 182.3 182.7 178.2 209.8

19.4 71.0 18.5 14.5 18.3 46.6

7.3 65.1

0.5 19.3 46.7 20.1

Group averages 188.8

VIII. Callahan*

18

156.2

10.4

37.0

25

210.8

27.2

17.6

* Kept separate because series of tests is not complete.

446 PHYSIOLOGICAL ECONOMY IN NUTRITION

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PHYSIOLOGICAL ECONOMY IN NUTRITION 447

TABLE 8.— April, 1904.

Name.

Date.

Avg.

M. V.

Var. from a A.

Date.

ATg.

M. V.

Var. from a. A.

I. Anderson, G. W.

22

202.8

10.6

17.9

29

182.9

6.7

2.0

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r,

29 26

195.0 182.6

20.3 18.2

33.6 0.7

19

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27.2

11.2

rv. Donahue .

20

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7.0

36

27

191.6

37.6

10.4

V. Jacobus

20

263.1

70.7

28.2

27

221.3

14.7

3.6

VI. Schenker .

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33.0

0.5

28

250.1

78.3

20.2

VII. Stapleton .

•

29

217.1

30.6

8.1

Group averages

205.8

Vin. Callahan

21

205.5

12.5

12.3

448 PHYSIOLOGICAL ECONOMY IN NUTRITION

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PHYSIOLOGICAL ECONOMY IN NUTRITION 449

TABLE 5. — June, 1904.

Name.

Date.

ATg.

M. T.

Var. from O. A.

I. Anderson, G. W

II. Anderson, W. L. ...

III. Bellis

IV. Donahue

V. Jacobus

VI. Schenker

VII. Stapleton

3

7 7 1 1 3 7

197.4 226.8 162.0 208.4 284.6 228.6 210.4

16 8 20.3 8.4 31.7 45.6 43.3 34.2

12.5 1.7

19.8 6.4

59.7 1.3 1.4

Group averages

216.9

29

450 PHYSIOLOGICAL ECONOMY IN NUTRITION

TABLE 6.

Name.

Februaiy.

March.

April.

May.

June.

1^

u

H S

ii

1^

la 1^

H

"S

Ii f

I. Anderson, G. W. . . II. Anderson, W. L. . .

III. BelUs

IV. Donahue

V. Jacobus

VI. Schenker

VII. Stapleton

177.9 277.3 185.8 178.1 187.8 186.1 185.0

177.8 210.7 182.3 213.4 208.4 200.7 208.3

192.9 195.0 187.8 195.0 237.i2 239.8 217.1

190.5 224.3 178.5 212.2 238.9 215.2 214.4

197.4 226.8 162.0 208.4 284.6 228.6 210.4

184.9 228.5 181.8 202.0 224.9 229.9 209.0

Monthly averages . . .

196.8

200.2

209.3

210.6

216.9

VIII. CaUahan

183.5

194.9

205.5

198.2

PHYSIOLOGICAL ECONOMY IN NUTRITION 451

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452 PI1YSI0L06ICAL ECONOMY IN NUTRITION

TABLE 8.

Name.

February.

Ilarch.

April.

May.

June.

Avg. of aU Determina-

tionB tor the Month.

Avg. o£ all Determina- tions for the Month.

Avg. of all Determina-

tionjB for the Month.

Avg.ofaU Betermlna-

tions for the Month.

Avg. of aU

tions for the Month.

I. Anderson, G. W. II. Anderson, W. L.

III. Bellis . , . .

IV. Donahue . . . V. Jacobus . . .

VI. Schenker . . . VII. Stapletou . . .

83 84

87 85 76 64 87

71

79 78 83 74 66 70

76 83 69 85 78 65 79

74

81

74 90 80 69

78

76

78 72 88 74 74 74

Monthly averages .

81

74

76

81

75

Vm. Callahan . . .

79

85

86

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454 PHYSIOLOGICAL ECONOMY IN NUTRITION

General Summary.

It is quite evident from a study of the results obtained in the foregoing experiments that young, vigorous men of the type under observation, trained in athletics, accustomed to the doing of vigorous muscular work, can satisfy all the true physiological needs of their bodies and maintain their physi- cal strength and vigor, as well as their capacity for mental work, with an amount of proteid food equal to one-half, or one-third, that ordinarily consumed by men of this stamp. As the results show, all these men reduced their rate of proteid metabohsm in such degree that the amount of nitrogen ex- creted daily during the period of the experiment averaged 8.8 grams, implying a metabolism of about 55 grams of proteid matter per day.

In other words, these athletes were able to reduce their nitrogenous metabolism to as low a level as many of the men of the professional group and of the soldier group, and this with not only maintenance of health and strength, but with a decided increase in their muscular power.

Metabolized nitrogen per kilo of body-weight for all these men, with one exception, during the experiment amounted to 0.108 to 0.134 gram per day, fully as low as was obtained with the members of the soldier detail on their prescribed diet. It is clear, therefore, that physiological economy in nutrition is as safe for men in athletics as for men not accustomed to vigo- rous exercise. There is obviously no physiological ground for the use of such quantity of proteid food, or of total nutrients, as the prevalent dietary standards call for.

The athlete, as well as the less active man (physically), or the professional man, can meet all his ordinary require- ments with an intake of proteid food far below the quan- tities generally consumed, and this without increasing in any measure the amount of non-nitrogenous food.

PHYSIOLOGICAL ECONOMY IN NUTRITION 455

IV. THE SYSTEMIC VALUE OF PHYSIOLOGICAL ECONOMY IN NUTRITION.

It is one of the axioms of physiology that the majority of the diseases of mankind are due to, or are connected with, per- versions of nutrition. General or local disturbances of metab- olism are broadly responsible for disease, and with a due recognition of this fact it may be well to consider more spe- cifically whether greater economy in the consumption of food, i. e., a restriction of the daily diet to amounts more commen- surate with the physiological needs of the body, may not be of value in preventing disease, or prove of use in combating dis- ease when the latter has manifested itself.

Broadly speaking, the extent and character of the metabolic processes of the body are dependent in large measure upon the amount and character of the diet. Further, it is equally cer- tain that the chemical composition of the blood and lymph is quickly affected by the amount and character of the food materials absorbed from the alimentary canal. Even in the matter of secretion of the digestive juices, we have learned, through the recent experiments of Pawlow, that the chemical composition and solvent action of these fluids may be modi- fied by the amount and character of the food fed. How much more, then, may we expect the intricate processes of cell and tissue metabolism to be modified by changes in the chemical composition of the blood and lymph that bathe them.

Fm'ther, recognizing as we must the extreme sensitive- ness of the central and peripheral parts of the nervous system to changes in the composition of the blood, we see suggested indirect ways by which metabolism, both general and local, may be modified by influences exerted upon the nervous sys- tem, whereby the nutritive condition of individual structures may undergo change. Vasomotor influences, controlled as they are by nerve fibres, which in turn are sensitive to the conditions of their environment, likewise indirectly affect the

456 PHYSIOLOGICAL ECONOMY IN NUTRITION

rate and character of tissue metabolism ; a fact wMch may serve to emphasize the many ways whereby the metabolism of an organ or tissue may be modified through the primary influ- ence of a diet which, controlling in a measure the volume and character of the circulating blood and lymph, must of necessity exert an influence more or less extended.

The one factor above all others that tends to increase the extent of proteid katabolism is the amount of proteid food in- gested. Increase in the amount of the albuminous foodstuffs is at once, or speedily, followed by an increase in the output of nitrogenous waste products, the latter constituting a good measure of the extent of proteid metabolism going on in the body. We have been taught to believe that the healthy adult under ordinary conditions of life needs for the maintenance of health, strength, bodily and mental vigor, about 118 grams of proteid food daily. This amount of albuminous food, if metabolized, means at least 16 grams of nitrogen in the urine, in the form of urea, uric acid, creatinin, purin bases, and other nitrogenous products more or less closely related. Under the stress of modern conditions and following the dictates of an acquired taste, the daily intake of proteid food in many indi- viduals at least far exceeds the above figures, with an increase of proteid katabolism equal to 18 or more grams of nitrogen in the 24 hours' urine.

When we recall that these 18 grams, or more, of nitrogen in the urine reach the final stage of urea, etc., only by passing through a series of stages, each one of which means the using up of a certain amount of energy, to say nothing of the energy made use of in digestion, absorption, etc., we can easily picture to ourselves the amount of physiological labor which the daily handling by the body of such amounts of proteid food entails. Further, it needs very little imagination to see that a large amount of energy is used up in passing on these ni- trogenous waste products from organ to organ, or from tissue to tissue, on the way to elimination, and we can fancy that liver and kidneys must at times rebel at the excessive labor they are called upon to perform!

PHYSIOLOGICAL ECONOMY IN NUTRITION 457

Moreover, the thought suggests itself that possibly these waste products of proteid metabolism, the leucomaines so abundantly formed in the breaking down of proteid material, are not whoUy free from objectionable features. If so, an ex- cess of such products might be'advantageously dispensed with. Indeed, we have what seems abundant evidence tending to show that many of the nitrogenous waste 'products elaborated in the body through the breaking down of proteid materials are possessed of more or less physiological action. Even that direct antecedent of urea, ammonium carbamate, which we have reason to believe is formed more or less generally throughout the tissues of the body, is not above suspicion. To be sure, Nature has provided a mechanism in the hepatic cells whereby it is quickly transformed into the harmless urea, but it is only necessary to join the portal vein to the hepatic vein, thereby throwing the liver out of the circuit, in order to see the effect of an excess of proteid food. Under such conditions, this is followed by the appearance of all the symp- toms of poisoning with ammonium carbamate, i. e., convulsions ending in death.*

Further, we may refer to the observations of Mallet f with creatin and creatinin, two conspicuous nitrogenous bases pres- ent in muscle, which show unmistakably that these bodies tend to retard slightly the action of the heart. This seems to be their most decided physiological effect, although large doses likewise cause a slight frontal headache, with some general nervous agitation. Attention may also be called to the ex- tremely important experiments of Minkowski, J in which he found that adenin — one of the purin bases formed in the breaking down of cell nuclei — has a most marked toxic action, both on man and on dogs. Adenin affects the circulatory ap-

* See Hahn, Massen, Nenckl, und Pawlow: Archiv f. exper. Pathol, u. Pharm. Band XXXII. (1893), p. 161. Also, Nencki, Pawlow, und Zaleski : Ibid. Band XXXVII., p. 26.

t The physiological effect of creatin and creatinin, etc. Bulletin No. 66. U. S. Department of Agriculture, Office of Experiment Stations.

t Untersuchungen zur Physiologic und Pathologic der Harnsaure bei Saugethieren. Archiv f. exper. Pathol, u- Pharm. Band XLI., p. 406.

458 PHYSIOLOGICAL ECONOMY IN NUTRITION

paratus very strikingly, increasing the heart's action, etc. ; it acts on tlie mucous membrane of the duodenum, causing an acute inflammation, thus leading to continuous vomiting, and in addition it has a local action on the kidneys, giving rise to a deposition in the kidney itself of splieroliths of uric acid, or urates, which leads to an acute nephritis with albuminuria, from which the animal speedily dies.

The alloxuric bases likewise cause fever when injected into the circulation or taken per os,* and according to the recent observations of Mandel f there is a very noticeable relationship between the amount of alloxuric bases eliminated through the urine and the temperature of the body in cases of aseptic fevers, indicating that these substances, with possibly other incomplete products of tissue metabolism, are important factors in the production of febrile temperatures.

Reference may also be made to our general knowledge re- garding the relationship between uric acid and gouty affec- tions, including rheumatism, to say nothing of the possible relationship between uric acid and many other diseases less clearly established. The broader question deserving atten- tion just here, however, is that all of the so-called leuco- maines which, as Gautier states, are being formed continu- ously in the animal tissues side by side with the formation of urea and carbonic acid, and at the expense of the nitrogenous elements or proteid matter, are more or less toxic in their properties, at least under certain conditions of the body. It is perfectly clear that there are a large number of leuco- maines, or nitrogenous waste products, which are indissolubly connected with the metabolism of cell protoplasm, and the formation of these substances is augmented by a diet rich in proteid matter.

It is well understood that the excretions of all living organ- isms, both plant and animal, are more or less poisonous to the

* See Burian and Schur., Archiv f . die] gesammte Physiologie. Band LXXXVII., p. 239.

t The alloxuric bases in aseptic fevers. Amer. Journal of Physiology Vol. X., p. 452.

PHYSIOLOGICAL ECONOMY IN NUTRITION 459

organisms which produce and excrete them. The substances so formed originate in the metabolic changes by which com- plex organic molecules are broken down into simpler com- pounds. As stated by Vaughan and Novy,* " we have good reason for believing that the proteid molecule has certain lines of cleavage along which it breaks when certain forces are applied, and that the resulting fragments have also lines of cleavage along which they break under certain influences, and so on until the end-products, urea, ammonia, water, and carbon-dioxide, are reached; also that some of these inter- mediate products are highly poisonous has been abundantly demonstrated." It would therefore seem self-evident that the nitrogenous waste products of the body, i. e., the prod- ucts of proteid katabolism, may be more or less dangerous to the welfare of the body, and consequently there would seem to be reason in the assumption that greater freedom from disease — especially from the so-called autogenous dis- eases — might be expected where greater care is exercised in the amount of proteid food consumed.

It is generally understood, or at least is frequently stated by medical writers, that certain febrile conditions are autog- enous, and Brunton has made the assertion that the condi- tion termed " biliousness," and which is most prone to occur in persons who eat largely of proteid foods, is due to the for- mation of poisonous alkaloidal-like substances which might well be classified under the broad term of leucomaines. To repeat, there are a great many observations and some facts which warrant the view that the nitrogenous waste products of the body — the products of proteid katabolism — are more or less dangerous to the well-being of the organism, and hence there seems justification for the belief that there is greater safety for health and longevity in adopting dietetic habits that are more in accord with the real needs of the body.

The writer's opinion upon this question has been greatly strengthened by the large numbers of letters he has received

* Ptomaines and Leucomaines, or the Chemical Factors in the Causation of Disease. Third Edition, 1896. Lea Brothers, p. 550.

460 PHYSIOLOGICAL ECONOMY IN NUTRITION

— during the course of this inquiry — from persons all over the world, many of whom in their search for health and strength have adopted more frugal methods of living, and who have found relief in an abstemiousness which, compared with ordinary dietetic standards, would seem quite inadequate to support life, yet they have recovered health and strength, and by the judicious practice of physiological economy in their diet have maintained health and vigor, with capability for work that has proved a perpetual surprise to themselves and their friends. The writer's faith in these spontaneous statements made by persons wholly unknown to him has been augmented by his personal knowledge of people suffering with various troubles, who have found relief by the simple use of reason and judgment in the taking of food, with a view to lowering the rate of proteid metabolism. There is no ques- tion in the mind of the writer that excessive proteid decom- position within the body entails possible danger.

If it is true, on the other hand, that the healthy organism needs a daily intake of 118 grams of proteid food more or less, in order to maintain physiological equilibrium, to keep up physical and mental vigor, and to preserve the normal power of resistance to the incursions of disease, then we must con- sider that the good overbalances the evil, and that evil exists in order that good may be accomplished. We are certainly justified, however, in saying, on the basis of our daily obser- vations made on a large number of individuals and extending over many months, that there is no apparent need for any such amount of proteid food as is ordinarily consumed by the average individual.

We can point to various persons who, for periods ranging from six months to a year, have metabolized daily 6.5 to 7.5 grams of nitrogen instead of 16 to 18 grams, i. e., they have subsisted quite satisfactorily on an amount of proteid food daily, equal to one-third or one-half the amount ordinarily considered as necessary for the maintenance of health and strength, and this without unduly increasing the amount of non-nitrogenous food. Further, our observations have shown

PHYSIOLOGICAL ECONOMY IN NUTRITION 461

that with this great reduction in the consumption of proteid food, -with corresponding diminution of proteid katabohsm, body- weight can be maintained at a stationary figure, after the body has once adjusted itself to the new conditions. More- over, there is marked increase in physical strength as demon- strated by repeated dynamometer tests on many individuals, which may perhaps be ascribed to the greater freedom of blood and lymph, as well as of muscle-plasma, from nitrogen- ous extractives. Lastly, we have failed to find any falling off in physical or mental vigor, any change in the haemoglobin- content of the blood, or in the number of erythrocytes. In fact, all our observations agree in showing that it is quite possible to I'educe with safety the extent of proteid katabolism to one-third or one-half that generally considered as essential to life and strength. In other words, there is perfect safety in a lowered proteid metabolism, and we are inclined to raise the question whether a daily diet containiag one-half, or even less, the amount of proteid food ordinarily consumed does not come nearer to the normal and natural requirements of the healthy body than the more elaborate standards we have gradually adopted.

Here, then, we have suggested a radical change in diet which experiment shows is perfectly safe, and we are disposed to urge that there is great systemic value, both in health and in many forms of disease, in such a change. It is obvious, as previously stated, that the smallest amount of food that will serve to maintain bodily and mental vigor, keep up bodily strength, and preserve the normal powers of resistance to disease, is the ideal diet. Any excess over and above what is really needed for these purposes imposes just so much of an unnecessary strain upon the organism.. It entails a waste- ful expenditure of energy that might better be preserved for future emergencies. It imposes upon the excretory organs the needless labor of removing waste products which could well be dispensed with, to say nothing of the possible physi- ological action of these products as they circulate through the body.

462 PHYSIOLOGICAL ECONOMr IN NUTRITION

Dr. Walker Hall,* in his interesting article in " The Practi- tioner " on " Metabolism in Gout," states that " under normal circumstances a man weighing eleven stone and performing average work requires twenty grams of nitrogen and three hundred grams of carbon per day." This statement is in per- fect harmony with generally accepted views, but I should like to emphasize the fact that all of the twenty-six men we have been experimenting with at New Haven, representing different types, ages, and degrees of activity, have been able to main- tain health, strength, and vigor, from six months to a year on a daily quantity of nitrogen equal to one-half, one-third, and even one-quarter the amount of this so-called necessary twenty grams. Further, nitrogenous equiUbrium was easily maintained on such quantities of proteid food, and, as before stated, there was great gain in physical strength. Are we not justified, therefore, in raising the broad question whether such a radical change in diet as these facts suggest might not be of systemic value in gout, and especially in cases where there is a predisposition to gout. Speaking as a physiologist, the writer is strongly of the opinion, based in part upon his own observations and in part upon both the voluntary and uncon- scious testimony of others, that there is possible great gain to the gouty and rheumatic individual by a practice of physio- logical economy in nutrition.

Physiological economy, as the writer defines it, is not pro- hibition, but temperance. Moderation in diet, especially in the taking of proteid foods, means a great saving in the wear and tear of the body machinery. It must presumably mean greater freedom from many diseases in which individual organs, such as the liver and kidneys, are frequently in- volved. It suggests, likewise, greater freedom from many disturbances of general metabolism which eventually terminate in a perversion of nutrition, so marked as to constitute a serious condition of disease. More specifically, lowered pro- teid metabolism means diminished introduction and diminished

* The Practitioner. London. July, 1903. p. 61.

PHYSIOLOGICAL ECONOMY IN NUTRITION 463

formation of nitrogenous products of the purin type, such as xanthin, hypoxanthin, guanin, adenin, etc., as well as of other nitrogenous bodies less clearly defined. Consequently, we have as one of the results of such a systemic change in diet a decreased formation of uric acid, or at least a diminished output of uric acid through the urine.

Obviously, a lowered proteid intake means, in some measure at least, a decreased consumption of meat and similar products more or less rich in free and combined purin bases. This quite plainly must result in a diminished production of uric acid, but the writer is strongly of the opinion that we do not as j'et possess sufficiently fuU knowledge regarding all the ways in which uric acid results in the body. It is true, we differentiate between endogenous and exogenous uric acid, and further, we understand quite clearly that variations in the intake of free and combined purin bases exercise a potent influence upon the output of uric acid through the urine. We still lack, however, concise information as to the various ways in which uric acid may be produced, and its ultimate fate in the body. This is well illustrated by a recent paper from the Marburg laboratory, in which Kutscher and Seemann* point out the possibility of a production of uric acid in the animal body synthetically, and likewise suggest that uric acid may be utilized for the formation of nuclein bases, i. e., a reversal of the oxidative process by which uric acid results from the ingestion of free or combined nuclein bases, suggest- ing indeed the possibiHty of uric acid and the nuclein bases being produced from each other, according to the circum- stances. Thus, when nucleins or free purin bases are taken with the food, the organism may utilize this material at once in the synthesis of nucleins for the use of the body cells. There is no need of a reduction of the formed uric acid to nuclein bases, and consequently there is an increased excretion of uric acid through the urine, but this does not result from a direct transformation of the ingested purin material into uric

* Centralblatt fur Physiologie. Band XVII, p. 715. 1904.

464 PHYSIOLOGICAL ECONOMY IN NUTRITION

acid, but is the result of a sparing of the already formed uric acid. The nuclein bases thus act as sparers of uric acid. This view explains, according to Kutscher and Seemann, why feeding with nuclein bases increases the output of uric acid, and feeding with uric acid — a sudden overflow of uric acid into the circulation — is followed, as a rule, by an increased elimination of urea, the uric acid being thus trans- formed by energetic oxidation. This hypothesis is brought forward not merely because it is an interesting suggestion, but mainly because it illustrates that we do not as yet know fully all the steps in the production of uric acid, nor do we know how far the uric acid we find and determine in the urine is a measure of the formation of uric acid in the body.

Taking our knowledge on these matters as it stands to-day, however, we find by experiment that lowering the intake of proteid food, with its consequent corresponding diminution in proteid katabolism, is followed at once by a marked decrease in the output of uric acid. Let us consider a few of the data obtained in our experiments. The first case I wOl refer to is that of a college athlete (Callahan). For a period of ten days on his ordinary diet, the average amount of nitrogen in the urine . per day was 22.8 grams, equal to the metabolism of 142.5 grams of proteid food. During this same period the average daily output of uric acid was 1.103 grams. For the following four months and a half, on a more restricted diet, with a marked cutting down of the proteid food, but with no exclusion of meat, the average daily output of nitrogen through the urine was 9.04 grams. In other words, for this period of over four months the extent of proteid katabolism was reduced considerably more than 50 per cent. The average daily output of uric acid for this same period was 0.624 gram, equal to a reduction of about 40 per cent from his normal excretion.

Another college athlete (Stapleton), on his normal diet, showed an average excretion of nitrogen through the urine per day, for ten days, of 19.70 grams, while the daily average

PHYSIOLOGICAL ECONOMY IN NUTRITION 465

excretion of uric acid for the same period was 0.893 gram. On a more restricted diet, with diminished proteid katabolism, the daily average excretion of nitrogen through the urine for a period of over four months was 11.06 grams, while â–  the daily average excretion of uric acid for the same period fell to 0.699 gram. In the first of these two cases the average daily ratio of uric acid to total nitrogen during the period of lowered proteid metabolism was 1 : 14. In the second case the ratio was 1 : 16.

A third college student (G. "W. Anderson), on his ordinary diet, excreted through the urine for a period of nine days 17.17 grams of nitrogen as the daily average, while the average daily output of uric acid for the same period was 0.956 gram. On the more restricted diet of the next four or five months his average daily excretion of nitrogen fell to 9.37 grams per day, while the average daily excretion of uric acid was reduced to 0.682 gram. On his ordinary diet, the ratio of uric acid to nitrogen was 1 : 18, while later with the dimiaished proteid metabolism the ratio was 1 : 14.

Turning to another class, viz., professional men, reference may be made to the writer, whose average daily nitrogen ex- cretion through the urine for a period of nearly nine months was 5.699 grams, corresponding to the metabolism of 35.6 grams of proteid per day. During this same period of nearly nine months the average daily excretion of uric acid amounted to 0.392 gram, the ratio of uric acid to total nitrogen being 1 : 14. In passing, it may be repeated that the subject of this experiment succeeded in maintaining a constant body-weight, and he further avers that in physical and mental vigor he can find no evidence of deterioration, although the amount of pro- teid food consumed daily, during this long period was less than 40 grams per day. Further, he was in nitrogenous equilibrium during this period, although the nitrogen metabolized daily amounted to only 99 milligrams per kilo of body-weight. Another case in this same group may be mentioned, princi- pally because the subject for over a year became a vegetarian, abstaining from aU meat. During the last nine months, this

30

466 PHYSIOLOGICAL ECONOMY IN NUTRITION

man (Beers) eliminated 8.28 grams of nitrogen through the urine as the daily average, indicating a metabolism of 51 grams of proteid material per day. During this same period, the average daily excretion of uric acid was 0.349 gram, the ratio of uric acid to total nitrogen being 1 : 23.

The main point to be emphasized in these results is that they show quite conclusively how greatly the daily output of uric acid may be reduced by diminishing the intake of proteid food, and thereby restricting the extent of the proteid metabolism. The ratio of uric acid to the total nitrogen excreted may or may not be altered ; this will depend in large measure upon the character of the diet, the relative proportion of free and combined purin bases introduced with the food, etc. As already stated, we do not know with certainty how far the ex- creted uric acid represents the formation of uric acid in the body, but presumably there is a more or less close relationship, and hence we are doubtless warranted in saying that the for- mation of uric acid is diminished, in essentially the same pro- portion as its excretion is reduced, with a lowered proteid intake. Certain it is that several of the persons under obser- vation, who had troubles of a gouty and rheumatic nature in the past, have during the course of the experiment experienced relief, with complete and permanent abeyance of all symp- toms. The writer is firmly of the opinion that ordinary gout and rheumatism are entirely preventable by reasonable care and judgment in the matter of diet. Whether, when once firmly established, in aggravated form, they will prove amen- able to dietetic treatment is not so certain, but undoubtedly mild cases will respond to the beneficial influences of a rational diet, reinforced by treatment adapted to the removal of urates already deposited. In any event, due regard for the well known deleterious effects of purin-containing foods as a source of exogenous uric acid, and with restriction of proteid metab- olism to the true necessities of the body, should serve as an effective means of preventing all those troubles for which uric acid is generally held responsible.

The two following tables give a summary of results bearing

PHYSIOLOGICAL ECONOMY IN NUTRITION 467

upon the excretion of uric acid and its relation to nitrogen and body-weiglit, for all the subjects belonging to the " profes- sional group " and the " student group." Emphasis should be laid upon the fact that these figures represent the average daily- excretion for the different individuals through the entire period of the experiment.

AVERAGE DAILY EXCRETION THROUGH THE URINE FOR SEVEN-NINE MONTHS. — Pbofessional Gsonp.

Name.

Body- weight.

Total Nitrogen.

Uric Acid.

Ratio of Trie Acid

to Nitrogen.

Uric Acid per kilo of Body- weight.

Phosphoric Acid PjOj.

Chittenden ; . Mendel . . . Underbill. . . Dean .... Beers ....

kUos 57.0

70.0

65.0

65.0

61.5

grams 5.69

6.53

7.43

8.99

8.58

gram 0.392

0.419

0.516

0.386

0.365

1:14 1:15 1:14 1:23 1:23

grams 0.0068

0.0060

0.0079

0.0059

0.0059

grams

0.90 1.46 1.28 1.73 1.49

AVERAGE DAILY EXCRETION THROUGH THE URINE FOR FOUR-FIVE MONTHS. — Student Group.

Name. J

Body-

Total Nitrogen.

Uric Acid.

Ratio of Uric Acid

to Nitrogen.

Uric Acid per kilo

of Body- weight.

Phosphoric Acid PA.

Anderson,

Anderson,

Bellis .

Callahan

Donaliue

Jacobus

Schenker

Stapleton

G.W. W.L.

kilos 71.0

61.0

78.0 83.0 62.0 56.0 73.0 75.0

grams 9.37

10.41

8.88

9.04

7.47

7.58

10.09

11.06

gram 0.632

0.516

0.531

0.624

0.395

0.423

0.624

0.699

14 20 16 14 19 17 16 16

grams 0.0089

0.0084

0.0068

0.0075

0.0063

0.0075

0.0085

0.0093

grams

1.75 2.14 1.98 1.74 1.79 1.67 2.20 2.64

468 PHYSIOLOGICAL ECONOMY IN NUTRITION

Turning now to the third group of men, i. e., the soldier detail, under observation for a period of six months, during five months of which time they lived on a prescribed diet with diminished content of proteid food, but with no exclusion of animal food, the following average results are to be noted :

AVERAGE DAILY EXCRETION THROUGH THE URINE FOR FIVE MONTHS. — Soldier Detail.

Name.

Body- weight.

Total Nitrogen.

Uric Acid.

Ratio of Uric Acid

to Nitrogen.

Uric Acid per kilo

of Body- weight.

Phosphoric Acid PA.

Oakman . . Morris . . Broyles . . Cofiman . . Sliney . . Steltz . . . Henderson Fritz . . . Cohn . . . Loewenthal Zooman . . Bates . . . Davis . . .

kUoB 62

59

60

58

60

53

71

72

62

59

65

65

67

grams 7.42

7.03

7.26

8.17

8.39

7.13

8.91

7.84

8.05

7.38

8.25

8.08

8.61

gram

.0.405 0.450 0.398 0.379 0.647 0.416 0.488 0.642 0.512 0.372 0.467 0.387 0.414

1:18 1:15 1:18 1:21 1:13 1:17 1:18 1:12 1:15 1:19 1:18 1 :20 1:20

gram 0.0065

0.0076

0.0066

0.0065

0.0107

0.0078

0.0068

0.0089

0.0082

0.0068

0.0083

0.0059

0.0072

grama

1.39 1.26 1.41 1.23 1.32 1.24 1.42 1.58 1.28 1.28 1.19 1.23 1.42

These figures are interesting in many ways. First, they make clear that on the diet prescribed, these men were manu- facturing or excreting about the same amount of uric acid per kilo of body-weight as the men of the two preceding groups, living more or less with free choice of food. In other words, all these men, with one and possibly two exceptions, were practically throwing out only uric acid of endogenous origin, i. e., that which came from the breaking down of the man's

PHYSIOLOGICAL ECONOMY IN NUTRITION 469

own tissue cells. Second, it is to be noted that the ratio of uric acid to nitrogen in the men of this group varies only within narrow limits.

It is very evident from these figures, reinforced by those of the previous groups, that we can diminish greatly the output of uric acid by simply restricting the extent of proteid katab- olism, through reduction in the amount of proteid food. Fur- ther, we now know that this general lowering of proteid metabolism can be accomplished not only without danger to the body, but with a distinct betterment of the physical condition.

Just here I should like to emphasize one point that appears to me of primary importance in any consideration of the influ- ence of diet in gouty affections, and in so doing I merely echo a statement made by Sir Dyce Duckworth*, viz., " that the subject of gout, either by inheritance or acquirement, is so far peculiar in his constitution that he reacts differently to vari- ous agencies, such as climate, food, etc., from persons not so disposed." In this connection, let me refer again to the fore- going table of results obtained with the soldier detachment, remembering that these thirteen men were living under ex- actly the same conditions and consuming the same kind of food each day, and in essentially the same amounts. Yet notice the striking variation in the output of uric acid by one of these men (Sliney), — a variation which shows itself especially when the uric acid is calculated per kilo of body- weight. How can this variation be accounted for except on the assumption that there may be personal idiosyncrasies, personal coefficients of nutrition, natural or acquired, that modify to some extent the production of uric acid, the oxida- tion of uric acid, or the elimination of uric acid from the body?

Lastly, in advocating the possible systemic value of a lowered proteid metabolism as of value in the prevention of gout, and of other disorders which have their origin in per-

' The Practitioner, July, 1903, p. 83.

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verted nutrition, I am inclined to emphasize the desirability of using common-sense in the application of dietetic rules, remembering that man is an omnivorous animal, and that Nature evidently never intended him to subsist solely on a " cereal diet," or on any specific form of food to the exclusion of all others. On matters of diet every man should be a law unto himself, using judgment and knowledge to the best of his ability, reinforced by his own personal experiences. Vegetar rianism may have its virtues, as too great indulgence in flesh foods may have its serious side, but there would seem to be no sound physiological reason for the complete exclusion of any one class of food stuffs, under ordinary conditions of life. Far more rational is temperance in place of prohibition, and I am inclined to emphasize the systemic value of a daily diet so reduced in quantity that the metabolic processes may be largely decreased, in closer harmony with true physiological needs, especially those which involve the breaking down of proteid matter ; and in making this suggestion I can add the assurance, based upon these observations on many individuals, that there is not only perfect safety but gain to the body, in diminishing proteid metabolism to a level somewhere near the actual requirements of the individual.

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V. ECONOMIC AND SOCIOLOGICAL IMPORTANCE OF THE RESULTS.

The importance of the foregoing results from an economic and sociological standpoint is perhaps worthy of a brief con- sideration. We have learned that a much smaller amount of albuminous or proteid food than is ordinarily consumed will suffice for the daily needs of the body. It remains to be seen whether this fact will gain the popular recognition it would seem to deserve. Ignoring for the time the matter of physiological economy and its possible bearing upon health and strength, it is a fair question to ask why should people indulge in such wasteful extravagance in the matter of diet when there is no real physiological need for it? Why not accustom the body to a smaller consumption of food, thereby saving for other purposes the expenditure which this excess of food involves?

The question of the daily diet is one of the most important for the family of smaU. means, and there is no reason why the family treasury should be so heavily drained for this imaginary need. Simplicity of living might well be given more careful consideration, and now that we have convincing proof of much smaller dietetic requirements on the part of the body, it might be well to consider the practical application these results nat- urally suggest. It is obvious from our data, that it is quite safe to diminish by one-half the amount of albuminous or proteid food ordinarily consumed, and this without any appa- rent detriment to health, and with even gain to the economy. The ordinary forms of proteid food are, as a rule, the most costly of dietetic articles, and since this restriction of albumi- nous food calls for no great increase in the amount of non- nitrogenous food, it is quite apparent that a great saving in the daily expenditure can be accomplished.

Obviously, however, there must be a decided change in the attitude of the public on this question before any great im-

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provement can be hoped for. Habit and sentiment play such a part in our lives that it is too much to expect any sudden change of custom. By a proper system of education com- menced early in life it may, however, be possible to establish new standards, which in tii le may prevail and eventually lead to more enlightened methods of living, whereby there wUl be less drain upon the resources of the people. With habits firmly fixed and palates calling for new sensations, reinforced by the prevalent opinion that by hearty eating lies the road to health and strength, it is easy to foresee difficulty in the advance of new doctrines along the lines indicated. The pleasure of eating is not to be minimized. The palate sei-ves as the gateway through which food passes, and its sensitive- ness and power of appreciation are not to be despised.

Simplicity of diet, however, does not diminish but rather in- creases the pleasure of eating, especially when daily restriction in diet — indulged in until a new habit is formed — has created a greater keenness of appetite, since under such condi- tions the palate takes on a new sensitiveness, and manifests a fuller appreciation of the variations of even a simple die- tary. There is therefore no hardship, nor curtailment of the pleasure of eating in the restriction of the diet to the real needs of the body. Neither is there implied any cessation of that kindly hospitality that delights in the 'breaking of bread ' with one's friends. With enlightened methods of liv- ing, on the other hand, will come a truer appreciation of the dignity of the body, and a lessened desire to manifest one's feelings of hospitality by a lavish intemperance that is as un- physiological as it is wasteful.

For the rich, as well as for the poor, there is need for care- ful consideration of this question of intemperance in the daily dietary. Were this the proper place, it would be easy to adduce figures showing the great waste which the con- sumption of food beyond the physiological requirements of the body entails. It needs no great imagination to picture the enormous saving per capita, in dollars and cents, by a reduction of the daily food to a true physiological basis.

PHYSIOLOGICAL ECONOMY IN NUTRITION 473

The saving to the community, to the family, might well amount to enough to constitute the difference between pauperism and affluence. The resources of a community, as well as the resources of the family, are not to be lightly thrown away. "We count the cost of this or that necessity, of this or that luxury, with careful consideration of the relative need and expense, but in the matter of Uving we pay little heed except it may be to exclude certain dietetic luxuries which seem beyond our purse. We are prone to fancy that health and strength are fostered by great liberality in the amount and variety of the daily food provided, and we are apt to express great concern if all the family and our guests do not avail themselves to the utmost of the foods so lavishly spread before them. The poorer man emulates his richer neighbors as soon as his circumstances will permit, and resources that could be much more advantageously expended for the good of the family and the home hf e are practically wasted — to say nothing of possible injury to health — under the mistaken idea that this more generous method of living is the surest road to health and strength.

Further, there is ground for thought in the possible economy of time which an improved condition of health would result in for the working members of the family. If greater economy in diet will diminish the number of sick days in the year, thereby increasing the working power of the wage earner, and if greater strength and efficiency can be acquired at the same time, the economic value of the proposition is at once apparent.

Finally, happiness and contentment, which usually appear in direct proportion to the health and prosperity of the indi- vidual, may be counted upon as becoming more conspicuous in the life of the community. So we see suggested various ways in which the application of the principles herein laid down, if consistently adopted and followed, may lead to a better- ment of economic and sociological conditions. The writer, however, leaves to others, more familiar with sociological problems, the fuller development of this line of thought.

47i PHYSIOLOGICAL ECONOMY IN NUTRITION

VI. GENERAL CONCLUSIONS.

When this investigation, the results of which have been detailed in the foregoing pages was first planned, it was in- tended to be simply a physiological study of the minimal pro- teid requirement of the healthy man, extended over sufficient time to render the results of scientific and practical value. There were no special theories involved, no special system of dietetics in view, but the object was simply to ascertain experimentally the minimum amount of proteid or albuminpus food necessary for the maintenance of health and strength, under ordinary conditions of Ufe. The impression in the mind of the writer was that there was no satisfactory scientific evidence to support the views held by most, if not aU, physi- ologists regarding the needs of the body for food, especially nitrogenous or proteid food, and that the dietary standards universally adopted by scientific men were of very question- able accuracy, being founded mainly upon the customs and habits of mankind rather than upon anj' systematic study of what the actual necessities of the body are.

The results attained have certainly thrown a great deal of light upon this question of minimal proteid requirement, and the experimental study has been throughout a purely physio- logical one, but as the work has progressed the writer has been more and more impressed with the importance and sig- nificance of the results in their bearing upon the broader problem of general physiological economy in nutrition. There is no question, in view of our results, that people ordinarily consume much more food than there is any real physiological necessity for, and it is more than probable that this excess of food is in the long run detrimental to health, weakening rather than strengthening the body, and defeating the very objects aimed at.

Confining our conclusions to general statements, it may be said that our results, obtained with a great diversity of sub-

PHYSIOLOGICAL ECONOMY IN NUTRITION 475

jects, justify the conviction that the .minimal proteid require- ment of the healthy man under ordinary conditions of life is far below the generally accepted dietary standards, and far below the amounts called for by the acquired taste of the generality of mankind. Expressed in difi'erent language, the amount of proteid or albuminous food needed daily for the actual physiological wants of the body is not more than one-half that ordinarily consumed by the average man. Body- weight (when once adjusted to the new level), health, strength, mental and physical vigor, and endurance can be maintained with at least one-half of the proteid food ordinarily consumed; a kind of physiological economy which, if once entered upon intelligently, entails no hardship, but brings with it an actual betterment of the physical condition of the body. It holds out the promise of greater physical strength, increased endur- ance, greater freedom from fatigue, and a condition of well- being that is full of suggestion for the betterment of health.

Physiological economy in nutrition means temperance, and not prohibition. It means full freedom of choice in the selection of food. It is not cereal diet nor vegetarianism, but it is the judicious application of scientific truth to the art of living, in which man is called upon to apply to himself that same care and judgmenjt in the protection of his bodily machinery that he applies to the mechanical products of his skill and creative power.

Food requirements must of necessity vary with changing conditions, but with due recognition of this fundamental principle, all the results so far obtained in this investigation, with a great variety of persons, point to the conclusion that the real demands of the body for proteid food do not exceed fifty per cent of the amount generally consumed. One-half of the 118 grams of proteid food called for daily by the ordinary dietary standards is quite sufficient to meet all the real physio- logical needs of the body, certainly under ordinary conditions of life ; and with most individuals, especially persons not lead- ing an active out-of-door life, even smaller amounts will suf-

476 PHYSIOLOGICAL ECONOMY IN NUTRITION

fice. Excess means waste, but of far greater importance is the unnecessary strain placed upon the body by this uncalled- for excess of food material, which must be gotten rid of at the expense of energy that might better be conserved for more useful purposes.

Further, the total consumption of food by the average in- dividual, non-nitrogenous as well as nitrogenous, is consider- ably greater than the real needs of the body demand, although here we must give closer heed to the varying requirements of the body incidental to varying degrees of activity. The man whose work is mainly mental has no real need for high fuel values in his daily ration. For such a man, a high potential energy in the daily intake of food is an incubus and not a gain. Body equilibrium can be maintained on far less than 3000 calories per day by the brain worker, and in the interest of health, strength, and vigor, as well as scientific truth, why teach the doctrine that a healthy man needs, on an average, foodstuffs to furnish 3000 calories or more per day, with 16 to 18 grams of nitrogen in the form of proteid ? Moreover, as our experiments have clearly indicated, even the man who is called upon to perform considerable physical work has no apparent need for a fuel value in his food of 3000 calories per day. No doubt, the man who works at hard labor for ten or twelve hours a day will require a larger intake of fats and carbo-hydrates, sufficient to yield even more than 3000 cal- ories, but this is not true of the moderate worker, nor of the average man whose work is in large measure mental rather than phj'sical.

Finally, the writer may be permitted to express the hope that the outcome of this experimental work will serve to arouse scientific and intelligent interest in a subject which promises fruitful results for the individual, and for the community.

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VII. DESCRIPTION OF ILLUSTRATIONS

Photographs of the soldiers were taken a few days prior to the close of the experiment, just before the men left New Haven at the termination of their work. Consequently, the pictures show the physical condition of the men after their long period of low nitrogen diet. Study of these photographs, especially those of the individuals, gives a correct idea of the appearance of the men, and shows the character of their muscular development at the close of their experimental work.

In considering these photographs, it must be remembered that the men as a class, as stated by Dr. Anderson in his Re- port, were not particularly well set up. It is evident, how- ever, that the subjects were in good physical condition and had not lost any undue amount of flesh or fat. The two photographs of Fritz, facing pages 198 and 203, show him to have been in fine physical condition, with even a superabun- dance of fat. Steltz, on the other hand, whose photograph is shown facing page 211, was somewhat fine. This man, how- ever, is of quite different build from his companion, Coffman, and was in excellent physical condition for certain lines of gymnastic work.

It may be well at this point to refer the reader to the photographs of W. L. Anderson and Bellis, facing pages 440 and 442. These men, typical Yale athletes, were in prime physical condition, and the photographs were taken prior to the experiment, at a time when they were consuming their ordinary, rich proteid diet. It is plain, by a comparison of these photographs, that Steltz was not trained to a much finer point than W. L. Anderson, although he does lack the full muscular development characteristic of the Yale athlete.

Sliney, whose photograph is found facing page 272, was likewise in a somewhat fine condition. He, however, like Steltz, was in splendid physical shape, so far as can be judged by his general health, spirits and aptitude for work. The

478 PHYSIOLOGICAL ECONOMY IN NUTRITION

other men of the soldier group, whose photographs are shown, were not trained down to quite the same degree. Both Sliney and Steltz, however, had essentially the same body-weight at the close of the experiment, as on their arrival in New Haven. Steltz, indeed, weighed a trifle more in April, 1904, than he did in October, 1903. Sliney, on the other hand, had lost about one pound in weight. It is obvious, therefore, that these two men do not owe their spare condition to the low proteid diet.

The photographs facing pages 136, 261, 284 and 296 illus- trate some of the methods employed in attempts to improve the bodily movements of the soldiers.

Among the group of University athletes, the photographs of Stapleton, facing pages 328 and 366, show the muscular development of a typical athlete endowed with more than the usual amount of muscular tissue. These two photographs of Stapleton were taken in April, after the subject had been for several months on a low proteid diet. There is in the photo- graphs certainly no suggestion of any loss of muscle tissue, and no evidence of physical weakness. Stapleton, as has been previously stated, was an expert in wrestling and events of that character, for which his heavy muscular build well fitted him.

The photographs of W. L. Anderson and Bellis, facing pages 440 and 442, show, on the other hand, two athletes whose characteristic build is indicative of ability as gymnasts. More graceful in form, with smaller joints, and less heavy musculature, these men were at the time the photographs were taken in the pink of condition, and in a high degree of training for their special fields of athletic work. Emphasis should be laid upon the fact that at the time these two photo- graphs were taken, the men in question had not commenced to lower their daily amount of proteid food. These two pho- tographs are introduced especially to illustrate the general physical makeup of the men belonging to the group of Uni- versity athletes made use of in the experiments.