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Physiological economy in nutrition, with
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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
■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.
■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
■ . .
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
. . .
. . . ■
8
390
1028
4.99
0.328
1.02
9
405
1030
6.17
. . .
■ ■ .*
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
■ 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
. . >
■ . .
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
■
. . .
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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■
27
28
710
1080
1024
1017
- 8.55
0.476
1.67
29
760
1019
,
30
870
1018
■
Dec. 1
860
1017
2
. ,
1120
1015
3
1450
1009
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 7.87
0.530
1.44
6
980
daily
7
600
average
8
980
9
800
10
810
11
35.2
940
1017
■
12
710
1024
9.46
13
750
1024
14
740
1020
7.55
■ 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
■ 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.
■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
■ 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
■ 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
■ 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
■
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
■ 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
■ 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
. ■ .
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
■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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i
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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
. . .
■ . .
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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ . 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
■ 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
■ 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
■
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
■ 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
■ 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
■
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
■ 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
■ 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
■ 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
■. 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
■ 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
■ 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
■ 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 ■
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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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.
■
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
■ 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
■ 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
■ 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
■ 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
■ 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 .
■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
■ 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
■ 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 ■
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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 6 97
12
59.0
820
1029
0.333
. . ■
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
■ 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
■ 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
■ 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
■ 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
■
Mar. 1
55.3
810
1024
6.66
2
55.0
880
1027
7.26
3
64.8
1020
1020
7.69
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■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
■ 11.56
daily
average
0.480
daily
average
1.50
daily
average
26
59.0
860
1024
■
27
59.2
1240
1024
28
59.4
1440
1014
29
59.5
820
1022
■ 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
■*
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
■ 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
■ 7.35
daily
average
1
6.83
■ 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 ■
. 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
■
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.-
■ 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 ■
-^
^■'"■"*«.,._.
f
HJ^
^^^^H^'
mmm ;'
' "W^JtK^K^^^^
m
1
'"><
' If
f _
^'''''^- _^ ,^i^" .>■--.
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
...■
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 ■!
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
■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
E
440
1.25
2439
3724
Apr. 2, '04
137
15
10
130
|100
120
560
720
E
410
1.21
3425
6056
266 PHYSIOLOGICAL ECONOMY IN NUTRITION
ZOOMAN.
1
a,
P4
a,
1
1
1
I
o
ji
1
1|
»^|
1
1
l
Oct. 1, '03
120
8
9
110
90
130
350
350
D
400
1.40
2040
3070;
Oct. 12. '03
121
9
12
100
95
130
360
370
F
410
1.28
2551
seifii
Oct. 26, '03
124
11
17
115
75
130
400
400
F
440
1.11
3472
4692
Nov. 9, '08
126
. 9
18
115
107
125
365
540
E
420
1.14
3415
4681
Nov. 23, '03
120
13
20
110
100
117
350
470
E
400
1.12
3968
5115
Dec. 1, '03
123
12
18
120
105
103
445
520
E
380
1.10
3690
4983
Dec. 15, '03
120
12
17
100
90
110
360
490
E
410
1.14
3540
4690
Dec. 29, '03
119
12
17
105
90
115
350
496
E
420
1.14
3472
4627
Jan. 12, '04
122
11
15
112
102
117
320
520
E
420
1.21
3172
4303
Jan. 26, '04
121
11
14
105
95
115
422
535
£
405
1.18
3043
4315
Feb. 9, '04
122
10
17
95
85
115
460
545
E
420
1.10
8313
4613
Feb. 23, '04
121
10
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100
105
112
350
570
E
408
1.12
3260
4497
Mar. 8, '04
119
12
18
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700
E
410
1.12
3570
4995
Mar. 22, '04
125
12
19
105
94
105
375
650
E
420
1.13
3875
6204
Apr. 2, '04
122
13
18
115
96
100
440
910
E
420
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
6
80
85
1.30
1868
2838
Oct. 12, '03
118
11
5
95
78
120
310
520
D
320
1.22
1888
2911
Oct. 26, '03
118
15
10
80
80
120
320
450
F
360
1.12
2962
4012
Not. 9, '03
120
15
10
91
96
127
375
505
F
345
1.20
3000
4194
Nov. 23, '03
118
17
7
95
110
115
310
430
B
875
1.20
2844
3904
Dec. 1, '03
119
10
8
93
85
78
330
365
E
400
1.24
2148
3099
Dec. 15, '03
116
12
4
85
62
115
380
335
E
400
1.16
1984
2961
Dec. 29/03
116
15
10
75
65
95
250
300
E
380
1.09
2912
3697
Jan. 12, '04
119
11
11
85
90
115
270
415
E
380
1.10
2618
3593
Jan. 26/04
118
13
7
72
82
135
365
440
E
380
1.07
2370
3464
Feb. 9, '04
118
17
11
100
80
130
360
500
E
405
1.08
3304
4474
Feb. 23, '04
117
17
8
80
95
120
370
360
E
420
1.08
2937
3962
Mar. 8, '04
116
17
9
90
100
95
375
500
E
400
1.06
3016
4176
Mar. 22, '04
117
19
7
90
90
100
300
820
E
400
1.06
3055
3955
Apr. 2/04
116
19
10
100
90
135
410
490
E
380
1.06
3356
4681
268 PHYSIOLOGICAL ECONOMY IN NUTRITION
HENDERSON.
1
0.
s
i
■d
H
I
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i
a
i
n
1
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13
4
1
H
Oct. 1, '03
157
8
8
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105
130
340
660
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465
1.25
1727
2965
Oct. 12, '03
159
6
5
115
115
135
300
600
F
486
1.19
1749
2914
Nov. 9, '03
162
9
9
105
105
140
420
700
E
526
1.07
2925
4428
Not. 23, '03
157
11
9
135
115
145
600
760
E
515
1.07
3140
3145
Dec. 15, '03
. . .
. . .
Dec. 29, '03
153
5
4
106
126
260
365
E
520
1.16
1379
2109
Jan. 12, '04
163
5
5
85
60
135
320
595
E
630
1.18
1636
2780
Jan. 26, '04
155
5
3
100
65
106
360
460
E
640
1.14
1244
2382
Feb. 9, '04-
161
5
5
85
80
115
350
400
E
466
1.12
1512
2642
Feb. 23, '04
158
9
7
110
115
125
450
610
E
636
1.13
2460
3870
Mar. 8, '04
161
8
7
130
110
120
550
875
E
540
1.13
2265
4050
Mar. 22, '04
155
9
8
122
100
125
370
570
E
650
1.12
2635
3922
Apr. 2, '04
153
9
9
135
105
136
600
865
E
666
1.08
2758
4598
PHYSIOLOGICAL ECONOMY IN NUTRITION 269
LOEWENTHAL.
§•
»
i
%
1
1
1
1^
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$ a
^
4i
i
1
Oct. 1, '03
133
6
5
100
95
85
260
460
D
365
1.20
1463
2463
Oct. 12, '03
133
12
6
120
115
90
340
470
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370
1.11
2403
3538
Oct. 26, '03
134
7
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490
F
360
1.25
938
2138
Nov. 9, '03
135
6
8
126
123
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555
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365
1.20
1897
3179
Nov. 23, '03
134
7
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100
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420
E
365
1.14
2021
3137
Dec. 1, '03
135
13
11
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85
350
390
E
380
3240
4196
Deo. 15, '03
130
8
4
115
105
85
346
480
E
360
1.15
1660
2690
Dec. 29, '03
130
10
6
90
80
105
230
300
E
380
2080
2885
Jan. 12, '04
130
12
9
106
104
117
360
480
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380
1.12
2740
3908
Jan. 26, '04
130
60
108
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466
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385
1.15
Feb. 9, '04
130
13
8
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120
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550
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420
1.09
2730
4085
Feb. 23, '04
133
14
6
115
105
100
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500
E
386
1.08
2670
3920
Mar. 8, '04
130
14
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120
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700
E
420
1.14
3007
4517
Mar. 22, '04
132
6
11
103
113
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370
500
E
420
1.10
2244
3460
Apr. 2, '04
130
16
12
130
116
115
570
700
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426
1.08
3647
5277
270 PHYSIOLOGICAL ECONOMY IN NUTRITION
SLINEY.
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t
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125
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135
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Oct. 26, '03
136
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1.13
2260
3450
Not. 9, '03
139
12
10
150
135
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460
560
F
420
1.14
3127
4537
Nov. 23, '03
136
7
11
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95
330
570
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365
1.11
2448
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Dec. 1,'03
136
11
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135
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445
620
E
400
1.13
3071
4506
Dec. 15, '03
131
6
11
130
155
95
400
590
E
400
1.09
2231
3591
Dec. 29, '03
131
14
12
130
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130
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556
E
420
1.09
3419
4724
Jan. 12, '04
138
11
12
140
135
115
355
690
E
410
1.15
3174
4609
Jan. 26, '04
137
10
10
140
122
100
400
745
E
140
1.12
2745
4252
Feb. 9, '04
138
11
11
138
132
105
450
676
E
405
1.08
3105
4405
Feb. 23, '04
139
12
10
140
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99
430
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E
405
1.08
3063
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Mar. 8, '04
135
14
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130
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525
825
E
440
1.08
3661
5391
Mar. 22, '04
1.39
14
9
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138
115
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565
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440
1.07
3197
4500
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133
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6307
PHYSIOLOGICAL ECONOMY IN NUTRITION 271
FRITZ.
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168
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480
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172
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Dec. 15, '03
165
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485
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Dec. 29, '03
164
8
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1.20
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Jan. 12, '04
165
6
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1.18
2809
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Feb. 9, '04
165
11
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510
1.25
2640
4504
Feb. 23, '04
165
12
5
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960
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520
1.18
2813
4078
Mar. 8, '04
162
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876
E
500
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Mar. 22, '04
165
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830
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500
1.16
1986
3736
Apr. 2, '04
161
11
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496
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* Sore arm.
272 PHYSIOLOGICAL ECONOMY IN NUTRITION
COHN.
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Nov. 23, '03
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430
D
360
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1802
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Dec. 1, '03
145
7
8
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Deo. 15, '03
Dec. 29, '03
141
142
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141
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1.20
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Jan. 26, '04
140
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Feb. 9, '04
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Feb. 23, '04
143
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Mar. 22, '04
142
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Apr. 1, '04
138
9
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580
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400
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SLINEY
Photograph taken at the close of the experiment.
PHYSIOLOGICAL ECONOMY IN NUTRITION 273
BEOYLES.
i
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1
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Nov. 13, '03
130
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127
9
10
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465
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3007
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
15
12
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485
1.14
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Jan. 26, '04
180
10
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890
E
480
1.15
2345
4022
Feb. 9, "04
130
10
10
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E
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1.15
2615
4075
Feb. 23, '04
134
12
6
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850
E
505
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2425
4155
Mar. 8, '04
132
15
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900
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510
1.17
3047
4812
Mar. 22, '04
138
12
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510
1.14
3320
4989
Apr. 2, '04
133
15
13
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110
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560
875
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515
1.15
3745
5530
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
■ ■ ■
Group averages
222.6
209.0
.
TABLE 4. — Januakt and FEBRnART, 1904.
Name.
^
6
i
1
1
>
1
>
<
>
^
■<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,
■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
■ 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
. . ■
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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
. > .
, , ,
■ . ■
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
■ ■ ■
. . .
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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
■ 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
. ■ .
• ' •
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 ■
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. ■
Volume;
24 hours.
Sp. Gr.
Nitrogen.
Uric Acid. P.Oj.
1904
kilos
c.c.
grams
gram grams
May 19
. . .
1025
1020
6.64
■>
20
1100
1020
8.45
21
900
1027
8.64
22
750
1025
8.53
■ 0.343
23
760
1022
7.69
<\m\y
24
920
1023
7.34
average
25
750
1022
10.22
■
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
■ 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 ,
■ . .
1330
1010
16
1065
1015
17
66.8
1170
1013
5.98
0.464
. . .
18
■ . ■
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
■ 8.71
daily-
average
0.310
daily
ayerage
1.82
daily
average
11
1045
1026
■ 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
■ 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
■ 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
■ 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
. ■ .
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
■ 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
■ 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
. . .
■ 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
■ ■
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
■ 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 ■
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
■ 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
'■ 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 >■ 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
■ ■
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
■ ■
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.
. . . ,
■ ■
. 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 ■ 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
■ ■
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
. ■ .
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
H
I^^^^^^^^F **' ^^^^^^^^^^^^^^^^^^^1
^^^^^^^1
^^" . ^%'^v»^^^^^^H
^^ '*^^"-'^"T ^^1
[)^^4l
^^^^^^^^^tL ^B^ >'^Hu^fl
kW^^I
HptJ
■Til
Hil
■i^B
■Hp^^^^rv^^M
W. L. ANDERSON
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
II. Anderson, W
III. Bellis . .
r,
29
26
195.0
182.6
20.3
18.2
33.6
0.7
19
193.0
27.2
11.2
rv. Donahue .
20
198.4
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 .
>21
229.4
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
PHYSIOLOGICAL ECONOMY IN NUTRITION 453
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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 ■ 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.
470 PHYSIOLOGICAL ECONOMY IN NUTRITION
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.
PHYSIOLOGICAL ECONOMY IN NUTRITION 471
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-
472 PHYSIOLOGICAL ECONOMY IN NUTRITION
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.
PHYSIOLOGICAL ECONOMY IN NUTRITION 477
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.
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