MEDICAL L PHYSIOLOGICAL ECONOMY IN NUTRITION PHYSIOLOGICAL ECONOMY IK NUTRITION WITH SPECIAL REFERENCE TO THE MINIMAL PROTEID REQUIREMENT OF THE HEALTHY MAN AN EXPERIMENTAL STUDY BY RUSSELL H. CTITTENDEN, PH.D., LL.D., Sc.D. DIRECTOR OP THE SHEFFIELD SCIENTIFIC SCHOOL OF TALE UNIVERSITY AND PROFESSOR OF PHYSIOLOGICAL CHEMISTRY J MEMBER OF THE NATIONAL ACADEMY OF SCIENCES ; PRESIDENT OF THE AMERICAN PHYSIOLOGICAL SOCIETY ; MEMBER OF THE AMERICAN PHILOSOPHICAL SOCIETY, ETO. NEW YORK FREDERICK A. STOKES COMPANY 1907 "ft Copyright, 1904, BY FREDERICK A. STOKES COMPANY Published in November, 1904 THE UNIVERSITY PRESS, CAMBRIDGE, U. S. A. 907 LIST OF ILLUSTEATIONS FACING PAGE Group of soldiers at work in the Gymnasium 136 Side view of Fritz ." 198 Back view of Fritz 204 Front view of Coffman and Steltz 212 Back view of Coffman and Steltz 220 Side view of Zooman and Colin 234 Back view of Zooman and Colin 240 Side view of Loewenthal 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 Bellis . 442 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. Underbill, 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 Muller, John Staple ton, 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 intelligent 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 regime 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 will 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 lenghy 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 PREFACE vii INTRODUCTORY . . f 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 Underbill : Daily Record of Nitrogen Excretion, etc 79 First Nitrogen Balance, M r ith 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 Eood 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; True Physiological Requirements for Proteid Food 454 CONTENTS xi IV. THE SYSTEMIC VALUE OF 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 VII. DESCRIPTION OF ILLUSTRATIONS 477 PHYSIOLOGICAL ECONOMY IN NUTRITION INTRODUCTORY A 5 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 calories, 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 collective 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 decomposition 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 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. .j flj 3 D ten 2 * S fc- B a 4 fcj & 1 s 3 -3 02 "*"* ^ "S 2 "o M 1 1 * J 1 1 1 grams grams grams grams grams grams grams Proteid .... 130 100 131 134 125 114 105 Carbohydrates . 650 240 494 .523 400 551 541 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 Landergren IF 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 ii. d. Ernahr. schwedischer Arbeiter. Stockholm, 1891. J Ein Beitrag zur Lehre vora Eiweissbedarf des gesunden Menschen. Pfliiger's Archiv f. d. gesammte Physiologic. Band 48, p. 578. D. Militararztl. Zeitschr., 1901, p. 622. Quoted by Hirschf eld, Archiv. f. Physiologic, 1903, p. 381. || Large calories, or kilogram-degree units of heat. If 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 sufficient to give 3088 large calories. In our^own country Atwater, j who has made many valuable 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, J 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 Ernahrung der Italiener. Pfliiger's Archiv. f. d. gesamnite Physiologic, Band 99, p. 1 (1903). t Bulletin No. 46. United States Department of Agriculture, p. 03. | L'Aliinentation et les Regimes chez 1'Houmie 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 5 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 Hirschf eld'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. * Untersuchungen iiber den Eiweissbedarf des Menschen. Pfliiger's Archiv f. die gesammte Physiologie. Band 41, p. 533. t Beitrage zur Ernahrungslehre des Menschen. Virchow's Archiv i'iir pathol. Anat. u. Physiol. Band 114, p. 311. PHYSIOLOGICAL ECONOMY IN NUTRITION 5 Kuraagawa, * 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 faeces 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 faeces 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 fasces. 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 J 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 Untersuchungen liber die Ernahrung mit gemischter und rein vegetablischer Kost mit Beriicksichtigung des Eiweissbedarfes. Virchow's Archiv fur pathol. Anat. u. Physiol. Band 116, p. 370. t Die Ernahrung der Soldaten vom physiologischen und volkswirthschaf tli- clien Standpunkt. Achiv f. Physiologic 1903, p. 380. J Ueber die Kost eines Vegetariers. Zeitschr. f. Biologie. Band 25, p. 261. Ueber den Eivveissbedarf des Erwachsenen mit Beriicksiehtigung der Bekiistigung 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 52 kilos and 23 years of age) state that on a purely 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, KlempererJ 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 Frage der Ernahrung bei verringerter Eiweisszufuhr. Archiv f. Physiologie, Jahrgang 1901, p. 323. J Untersuchungen iiber Stoffwechsel und Ernahrung in Krankheiten. Zeitschr. f. klin. Medizin. Band 16, p. 550. Untersuchungen 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- nitrogeiious 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 Stoffwechselversuch an Vegetarianern. Biochemisches Centralblatt Band 2, p. 144 (1003). t Ueber das Stickstoffgleiehgewicht beira erwachsenen Menschen. Skan- . . . . . . 540 June 27 June 28 57.5 595 1026 6.75 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 7)art 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- quont 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 dietary 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 no\v 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 1 2 to June 28 the average daily excretion of nitrogen was 5.40 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 5.6') grains, 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 amount 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: 34 PHYSIOLOGICAL ECONOMY IN NUTRITION CHITTENDEN. Sunday, March 80, 1904. Breakfast, 7.45 A.M. One cup coffee, i.e., coffee 137.5 grams, cream 30.5 grams, sugar 9 grams. Dinner, 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. Supper, 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 -f 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 Butter 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 Per cent Nitrogen.* X 0.042 = Total Nitrogen. 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 = 0.082 X 0.98 0.461 X 0.073 = 0.060 6.989 grams. 5.910 Fuel value of the food . . . 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- (running method, the figures given being the average of closely agreeing duplicate analyses. While nitrogen was thus determined in every sample of food by direct chemical analysis, the fuel value of the food was calculated mainly by use of the data furnished by the Bulletin issued from the U. S. Department of Agriculture, Office of Experiment Stations. No. 28 PHYSIOLOGICAL ECONOMY IN NUTRITION 35 CHITTENDEN. Monday, March 21, 1904. 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 53 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. Per cent Nitrogen. Total Nitrogen. Coffee . . . . 119 + 61 = 180 X 0.042 - 0.076 gram. Cream . . . . 30 + 116 = 146 X 0.41 0.600 Sugar . . . 9 + 10 + 10 = 29 X 0.00 = 0.000 Shredded wheat biscuit . . . 31 X 1.62 = 0.502 Tea . . 185 x 0.048 = 0.089 Wheat gems . . 33 + 76 = 109 X 1.46 = 1.591 Butter . . . . 7 + 13 = 20 X 0.10 = 0.020 Cream cake . 53 + 52 = 105 X 0.97 1.018 Pea soup 114 ^s 1.00 1.140 Lamb chop 24 x 4.54 = 1.090 Sweet potato 47 x 0.18 = 0.085 Cheese crackers 16 x 2.54 = 0.410 Total nitrogen in food 6.621 grams. Total nitrogen in urine 6.520 Fuel value of the food , . , 1713 calories. 36 PHYSIOLOGICAL ECONOMY IN NUTRITION CHITTENDEN. Tuesday, March m, 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 36 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 broth 146 grams, bread 52 grams, butter 15 grams, creamed potato 76 grams, custard 76 grams, coffee 50 grams, sugar 11 grams, cheese crackers 10 grams. Food. Grams. 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 0042 = 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 Fuel value of the food 1398 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 37 CHITTENDEN. Wednesday, March 23, 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 15 grams, apple-celery-lettuce salad 50 grams, apple pie 127 grams, coffee 67 grams, sugar 8 grams, cheese crackers 17 grams. Food. Coffee . . . .103 + 67 = Sugar . .10+ 10+ 8 = Cream ... Grams. 170 28 30 54 64 97 37 120 133 108 85 17 50 127 in food in urine Per cent Nitrogen. 1 X 0.042 = x o.oo = X 0.43 X 0.68 = X 1.26 X 1.66 = X 0.10 = X 0.048 = X 1.32 X 0.019 = X 0.53 = X 2.54 X 0.20 = X 0.75 = 'otal Nitrogen. 0.071 gram. 0.000 0.129 0.367 0.806 1.610 0.037 0.058 1.760 0.021 0.450 0.431 0.100 0.953 Potato balls .... Creamed codfish .... Biscuit . . . . 44 + 53 = Butter .... 22 + 15 = Tea Wheat griddle cakes .... Maple syrup ... . . Creamed potato . Cheese crackers . . . Apple-celery salad Apple pie Total nitrogen Total nitrogen 6.793 grams. 5.610 Fuel value of the food 1984 calories. 38 PHYSIOLOGICAL ECONOMY IN NUTRITION CHITTENDEN. Thursday, March , 1904. Breakfast, 7.45 A. M. Coffee 100 grains, 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. Grains. Coffee 100 Cream . . . .25+118 = 143 Sugar . . . 8 + 7 -f 10 = 25 Shredded wheat biscuit ... 29 Wheat gems 60 Butter . . . . 8 + 1 = 9 Tea .... 100 + 100 = 200 Apple pie 102 Milk-celery soup 140 Bread 15 Lettuce sandwich 62 Lemon pie 109 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 0.042 = 0.042 gram. X 0.43 = 0.615 X 0.00 = 0.000 X 1.76 0.510 X 1.17 = 0.702 X 0.10 = 0.009 X 0.048 = 0.096 X 0.75 = 0.765 X 0.42 0.588 X 1.36 = 0.204 X 1.02 = 0.632 X 0.82 = 0.894 5 057 grams 4.310 Fuel value of the food 1594 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 39 CHITTENDEN. Friday, March %5, 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. Coffee . ... 100 + 70 Cream Grams. 170 25 28 108 89 48 10 100 90 121 61 74 65 in food in urine Per cent Nitrogen. T X 0.042 = X 0.40 X 0.00 = X 3.02 X 0.26 = X 1.52 X 0.10 X 0.048 = X 0.99 - X 0.52 X 0.98 = X 0.21 X 0.37 otal Nitrogen. 0.071 gram. 0.100 0.000 3.262 0.231 0.730 0.010 0.048 0.891 0.629 0.598 0.155 0.241 6.966 grams. 5.390 Sugar . . . . 9 + 9+10 = Halibut, etc Mashed potato . . Biscuit Butter Tea Chocolate-cream cake . . . . Celery-milk soup . Lettuce sandwich Lettuce-apple salad Creamed potato Total nitrogen Total nitrogen Fuel value of the food 1285 calories. 40 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Chittenden. Nitrogen Taken in. Output. Nitrogen iu Urine. Weight of Fasces * (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 18.5 24 5.057 4.31 23.0 25 6.966 5.39 16.9 74.0 grams contain 6.42% N. 38.508 32.68 + 4.75 grams nitrogen. 38.508 grams nitrogen. 37.43 grams nitrogen. Nitrogen balance for six days = 1.078 grams. Nitrogen balance per day = +0.179 gram. Average Intake. Calories per day 1613. Nitrogen per day 0.40 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 Kjeldahl-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 faeces amounted to only 0.79 gram, and this on a mixed diet containing considerable matter not especially concentrated, and on some days with noticeable amounts 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 katabolisrn was being still more reduced. A second balance experiment was there- fore tried with a view to seeing if the body was still 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, 1904. 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 grains, 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. Grams. Per cent Nitrogen. Total Nitrogen. Coffee . . . .123 + 53 = 176 X 0.045 = 0.079 gram. Cream 50 X 0.35 = 0.175 Sugar . . 11+20+12 = 43 X 0.00 0.000 Omelette 50 X 1.32 0660 French fried potatoes . . . . 70 X 0.37 = 0.259 Bacon 10 X 3.43 = 0.343 Wheat gems 43 X 1.49 = 0.641 Butter .... 9 + 17 = 26 X 0.13 = 0.034 Strawberries 125 X 0.11 0.138 Cream cake 59 X 0.98 0.578 Beefsteak 34 X 4.14 = 1.408 Peas 60 X 0.97 = 0.582 Creamed potato 97 X 0.34 = 0.330 Bread 26 X 1.23 = 0.320 Lettuce-orange salad . . . . 153 X 0.15 = 0.230 Crackers 43 X 1.40 0.602 Cream cheese 15 X 1.62 = 0.243 Total nitrogen in food 6.622 grains Total nitrogen in urine . 5.260 Fuel value of the food . . , 1863 calories. 44 PHYSIOLOGICAL ECONOMY IN NUTRITION CHITTENDEN. Friday, June 24, Breakfast. Coffee 96 grams, sugar 8 grams, milk 32 grams. Lunch. Creamed codfish 89 grams, baked potato 95 grams, butter 10 grams, hominy gems 58 grams, strawberries 86 grams, sugar 26 grams, ginger 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 155 grams, crackers 22 grams, cream cheese 14 grams, ginger snaps 22 grams, coffee 58 grams, sugar 10 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Coffee . ... 96 + 58 = Sugar ... 8 + 26 + 10 = Milk 154 44 32 X X x 0.045 = 0.00 = 0.51 0.069 gram. 0.000 0.163 Creamed codfish Baked potato Butter . . . . 10 + 11 = Hominy gems . . *. ' . . . . Strawberries 89 95 21 58 86 X X X X x 1.78 0.29 = 0.13 = 1.20 = on 1.584 0.276 0.027 0.696 0095 Ginger snaps . . 47 + 22 = Cold tongue Fried potato 69 14 48 X X x 1.15 = 4.87 037 - 0.794 0.682 0.178 Peas 60 x 0.94 0.564 \Vheat gems ' 30 x 145 0435 Lettuce-orange salad, etc. . . Crackers 155 22 X x 0.15 = 1.40 0.233 0308 Cream cheese 14 X 1.62 = 0.227 Total nitrogen Total nitroeren in food . in urine 6.331 grams. 5.300 Fuel value of the food . . 1506 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 45 CHITTENDEN. Saturday, June 25, 1904. 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 cheese 17 grams, iced tea 150 grams, sugar 15 grams, ginger snaps 42 grams. Dinner. Wheat popovers 57 grams, butter 10 grains, 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. Coffee . . . .101 + 48 = 149 Milk 36 Sugar. .. 13 + 15 + 11 = 39 Omelette 50 Bacon 9 French fried potato 23 Biscuit 29 Butter 8 + 10 = 18 Iced tea 150 Ginger snaps 42 Cream cheese . . 17 + 21 = 38 Wheat popovers 57 Lettuce-orange salad .... 147 Crackers 22 Cottage pudding 82 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 0.045 = 0.067 gram. X 0.46 = 0.166 X 0.00 = 0.000 X 1.42 = 0.710 X 2.66 = 0.239 X 0.57 = 0.131 X 1.35 = 0.392 X 0.13 0.023 X 0.018 = 0.027 X 115 = 0.483 X 1.62 = 0.616 X 1.64 = 0.935 X 0.15 = 0.221 X 1.40 = 0.308 X 0.76 = 0.623 4.941 grams 4.430 Fuel value of the food . . . 1392 calories. 46 PHYSIOLOGICAL ECONOMY IN NUTRITION CHITTENDEN. Sunday, June 26, 1904. Breakfast. Coffee 122 grams, cream 31 grams, sugar 8 grams. Dinner. Roast lamb 50 grams, baked potato 52 grams, peas 64 grams, biscuit 32 grains, 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. Coffee ... . ... 122 x 0045 __ 0.055 gram. Cream .... 31 + 40 = 71 X 0.32 0.227 Sugar ... 8 + 29 + 22 = 59 X 0.00 =5 0.000 Roast lamb . . . . . . . 50 X 4.28 = 2.140 Baked potato . . . . 52 x 0.29 0.151 Peas .... . . . . 64 x 1.04 0.666 Biscuit *. . 32 x 1.35 0.432 Butter . . . . . . 12 x 0.13 0.016 T^ettuce salad 43 x 0.23 0.099 Cream cheese 21 x 1.02 _ 0.340 Toasted crackers 23 x 1.36 _ 0.313 Blanc mango . . . . ... 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 0291 Total nitrogen in food 5.922 grams, Total nitrotreu in urine 4.660 Fuel value of the food . . ,. . 1533 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 47 CHITTENDEN. Monday, June 27, 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, vanilla 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. Grams. Per cent Nitrogeu. Total Nitrogen. Coffee . . . .112 + 63 = 175 X 0.045 = 0.079 gram. Cream 22 X 0.32 = 0.070 Sugar . . . 10 4- 25 + 9 = 44 X 0.00 = 0.000 Iced tea 250 X 0.018 = 0.045 Baked potato 90 X 0.25 = 0.225 Wheat gems 47 X 1.65 = 0.776 Butter .... 12 + 17 29 X 0.13 = 0.038 Roast lamb 9 X 4.28 = 0.385 Vanilla eclair 47 X 0.85 = 0.400 Lamb chops 32 X 4.57 = 1.462 Asparagus 49 X 0.59 = 0.289 Creamed potato 107 X 0.40 = 0.428 Bread 35 X 1.33 - 0.46G Lettuce-orange salad, etc. . . 150 X 0.23 = 0345 Cream cheese 12 X 1.62 = 0.194 Crackers 21 X 1.35 = 0.284 Total nitrogen in food . 5.486 grams Total nitrogen in urine 4.980 Fuel value of the food 1454 calories. 48 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. CHITTENDEN. Nitrogen Output. Taken In. Nitrogen in Urine. Weight of Faeces (dry). June 23 6.622 grams. 5.26 grams. 10.6 24 6.331 5.30 30.7 25 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 Intake. 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 equilibrium, 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 80.7 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 5.8 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 sufficed 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 lie 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 daily 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 suffices 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 ;.ng the intake of non-nitrogenous food, but under the above conditions of life, following a plan of living both congenial and satisfactory, one that fully sufficed to keep the body in equilibrium 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 grains 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 kilos, 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 accomplish the desired end best by keeping up a liberal allowance of non- 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 MENDEL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen . Uric Acid. P 2 5 . 1903 kilos c.c. grams 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 29 745 825 1025 11.48 0.629 1.87 ^30 74.6 1330 1018 13.17 . . 31 74.5 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 866 . . . . . 5 715 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 772 . . . . . 10 74.0 543 1027 6.60 0.390 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 74.0 655 1027 7.23 0.474 . . . 21 74.0 985 1021 7.44 0.397 22 74.5 690 1026 7.65 0.395 1.20 28 74.5 1100 . . . 1 24 74.0 1200 1017 25 . . . 1030 . . . 26 74.0 850 . } 7.00 0.410 1.72 27 . . . 935 1020 daily daily daily 28 74.5 870 1021 average average average. 29 74.5 993 1017 j 30 74.5 650 1023 Dec. 1 74.5 960 1018 2 7l 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 69.8 935 1023 6.06 24 69.7 1100 1018 6.07 i 25 69.6 935 1021 5.78 26 69.9 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 J- 2 69.8 1050 1016 5.35 >l 3 69.8 700 1022 5.46 4 5 69.5 69.6 900 750 1019 1023 6.48 6.52 }- 0.260 6 69.7 1120 1019 726 7 1010 1020 6.00 58 PHYSIOLOGICAL ECONOMY IN NUTRITION MENDEL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram gram May 8 . . . 1165 1015 6.01 0.260 . . 9 69.7 880 1020 5.38 1 10 70.0 935 1019 5.22 11 69.6 1050 1017 6.05 12 69.8 950 1020 6.15 - 0.408 13 . . . 1060 1020 6.62 daily 14 69.5 1520 1015 6.47 average. 15 69.3 1345 1014 5.65 16 69.0 1230 1015 5.09 17 68.4 775 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 69.5 1055 1019 5.70 - 0.325 23 69.6 1053 1018 5.75 24 69.8 895 1020 6.39 25 69.4 900 1018 6.05 26 69.7 725 1025 6.55 27 70.0 705 1026 7.36 J 28 29 71.0 1115 1370 1020 1016 8.23 7.83 1 0.476 . 30 69.7 740 1023 7.10 1 J 31 . . . 1135 1017 593 June 1 . 1300 1018 6.86 2 . 1420 1014 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 6.59 10 69.7 1110 1015 6.36 11 1410 1017 5.95 12 69.1 1510 1014 6.07 13 . . . 1100 1016 5.94 14 . . . 1090 1018 5.43 15 1380 1017 6.46 PHYSIOLOGICAL ECONOMY IN NUTRITION 59 MENDEL. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams June 16 70.0 1760 1014 6.55 17 . . . 1755 1013 6.63 . . 18 1075 1026 6.06 19 70.0 1285 1016 6.55 . . . 20 . . . 585 1022 5.44 . 21 . . 595 1024 6.93 . 22 655 1023 7.07 . 23 1230 1015 7.45 Daily aver, from Nov. 10, 1903. 1001 1020 6.53 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 was 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 #, 1904. Breakfast. Bread 33 grams, sugar 20 grams, coffee and milk 210 grams. Lunch. Consomme 150 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, coffee 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 the food .... 2297 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 61 MENDEL. Wednesday, February 10, 1904. Breakfast. Bread 37 grams, sugar 20 grams, coffee and milk 210 grams. Lunch. Bread 110 grains, sugar 7 grams, milk 250 grams, apple fritters 90 grams. Dinner. Bread 87 grams, sugar 21 grams, baked beans 100 grams, cranberry sauce 125 grams, coffee and milk 210 grams, molasses candy 54 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. 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 012 = 0.25 Milk 250 x 0.55 = 1.37 Apple fritters 00 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 pure'e 135 grams, baked beans 75 grams, lemon pie 110 grams, coffee and milk 210 grams, sugar 21 grams. Food. Grama. Per cent Nitrogen. Total Nitrogen. Bread ... 40 + 95 + 90 = 225 X 1.75 = 3.94 grams. Sugar ... 20+ 7 + 21 = 48 X 0.00 = 0.00 Coffee (breakfast) 210 X 0.090 = 0.20 Sweet potato 130 X 031 = 0.40 Milk . , . 250 X 0.51 = 1.27 62 PHYSIOLOGICAL ECONOMY IN NUTRITION MENDEL. Peach preserve 93 Potato 100 Tomato puree 135 ' Baked beans 75 Lemon pie 110 Coffee (dinner) 210 Total nitrogen in food Total nitrogen in urine 0.09 0.36 0.33 1.30 061 0.13 0.08 0.36 0.45 0.98 0.67 0.27 8.62 grams. 6.71 Fuel value of the food .... 1828 calories. Friday, February 1, 1904. Breakfast. Bread 58 grams, sugar 21 grams, coffee and milk 210 grams. Lunch. Bread 120 grams, sugar 21 grams, custard 76 grams, milk 250 grams, coffee and milk 125 grams. Dinner. Bread 67.5 grams, sugar 21 grams, mashed potato 150 grams, lima beans 80 grams, coffee and milk 210 grams, apple dumpling 131 grams, molasses candy 27 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Bread . 58 + 120 + 67.5 = 245.5 X 1.71 = 4.20 grams. Sugar .21+21 + 21 = 63.0 X 0.00 = 0.00 Coffee (breakfast) 210.0 x 0.11 = 0.23 Custard 76.0 X 0.83 = 0.63 Milk . .... 250.0 x 0.48 = 1.20 Coffee (lunch) .... 125.0 x 0.078 = 0.10 Potato ... .... 150.0 x 0.37 = 0.56 Lima beans 80.0 x 0.90 = 0.72 Coffee (dinner) 210.0 x 0.12 = 0.25 Apple dumpling . 131.0 x 0.72 = 0.94 Candy ... . 27.0 x 0.06 = 0.00 Total nitrogen in food . 8.83 grams. Total nitroeren in urine . 8.24 Fuel value of the food .... 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 57 grams, sugar 40 grams, sweet potato 135 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 141.5 grams, sugar 21 grams, coffee and milk 210 grams. Food. Grams. Per cent Nitrogen . Total Nitrogen. Bread . . 47.5 + 57 + 59 = 164.0 X 1.64 = 2.69 grams. Sugar . . 28 +40 + 21 = 89.0 X 0.00 = 0.00 Coffee (breakfast) 210.0 X 0.11 = 0.23 Sweet potato 135.0 X 0.37 = 0.50 Quince preserve 73.0 X 0.047 = 0.03 Apple turnovers 118.0 X 0.96 = 1.13 Coffee (lunch) 310.0 X 0.15 = 0.47 Potato 175.0 X 0.37 - 0.65 Peas 80.0 X 0.96 = 0.77 Apple pie 141.5 X 0.43 = 0.61 Coffee (dinner) 210.0 X 0.11 = 0.23 Total nitrogen in food 7.31 grams. Total nitrogen in urine 7.83 Fuel value of the food , . 2057 calories. 64 PHYSIOLOGICAL ECONOMY IN NUTRITION MENDEL. Sunday, February 14, 1904. Breakfast. Bread 50 grams, sugar 21 grams, banana 92.5 grams, coffee and milk 210 grams. Lunch. Bread 108.5 grams, sugar 28 grams, baked potato 165 grams, apple sauce 114 grams, 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. Grams. 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 Ice cream 73.0 X 0.58 = 0.42 Coffee (dinner) 210.0 X 0.11 = 0.23 Total nitrogen in food 7.63 grams Total nitrogen in urine 7.99 Fuel value of the food . 2065 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 05 Nitrogen Taken in. NITROGEN BALANCE. Mendel Output. Nitrogen in Urine. Weight of Faeces (dry). Feb. 9 7.63 grams. 7.52 grams. 10 6.77 6.75 11 8.62 6.71 12 8.83 8.24 13 7.31 7.83 14 7.63 7.99 46.79 45.04 46.79 grams N. contain 5.84% N = 6.248 grm. N. 39.2 contain 6.72 % N = 2.634 146.2 8.882 grm. N, 8.882 grams nitrogen. 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 NUTRITION In this balance period of six days the average daily intake of nitrogen was 7.88 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 7.50 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 this 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 iri 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, coffee 150 grams, sugar 21 grams. Lunch. Bread 60 grams, soup 150 grams, farina 154 grams, sweet potato 123 grams, beans 70 grams, syrup 50 grams, coffee 150 grams, cream 50 grams, sugar 14 grams. Pinner. Bread 42 grams, consomme 100 grams, spinach 100 grams, mashed potato 250 grams, apple pie 97 grams, coffee 150 grams, cream 50 grams, sugar 21 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Banana . 92 X 0.23 = 0.212 grams. Bread rolls . . 28 X 1.66 = 0.465 Cream . . . 50 X 0.46 0.230 Coffee . 150 X 0.066 0.099 Sugar .... 21 X 0.00 0.000 Bread. . . . 66 X 1.60 = 1.056 Soup .... 150 X 0.41 = 0.615 Farina . . . 154 X 1.09 = 1.678 Sweet Potato '. 123 X 0.32 0.394 Beans . . . 70 X 0.34 0.238 Syrup . . . 50 X 0.024 0.012 Coffee . . . 150 X 0.057 5= 0.086 Cream . . . 50 X 0.46 0.230 Sugar . . . 14 X 0.00 = 0.000 Bread . . . 42 X 1.80 = 0.756 Consomme . . 100 X 0.38 0.380 Spinach . . . 100 X 0.53 =z 0.530 Mashed potato 250 X 0.38 =r 0.950 Apple pie . . 97 X 0.43 0.417 Coffee. . . . 150 X 0.06 0.090 Cream . . . 50 X 0.46 0.230 Sugar . . . 21 X 0.00 = 0.000 Total nitrogen in food 8.668 grams. Total nitrogen in urine 6.060 Fuel value of the food , . . 2359 calories. 68 PHYSIOLOGICAL ECONOMY IN NUTRITION MENDEL. Thursday, May 19, 1904 Breakfast. Banana 102 grams, bread rolls 50 grams, coffee 150 grams, cream 50 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 50 grams. Dinner. Tomato puree 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. Per cent Nitrogen. Total Nitrogen. Banana . . . 102 X 0.23 = 0.235 grams. Bread rolls . . 50 X 1.54 = 0.770 Coffee . . . 150 X 0.06 = 0.090 Cream . . . 50 X 0.47 0.235 Sugar .... 21 X 0.00 = 0.000 Bread .... 57 X 1.60 = 0.912 Egg Omelette . 20 X 1.58 = 0.316 Hominy . . . 137 X 0.20 0.274 Syrup .... 68 X 0.024 = 0.016 Potatoes . . . 128 X 0.49 0.627 Coffee . . . 100 X 0.06 0.060 Cream . . . 50 X 047 = 0.235 Sugar .... 21 X 0.00 = 0.000 Tomato puree . 200 X 0.53 = 1.060 Bread. . . . 24 X 1.74 0.418 Sweet potato . 100 X 0.38 - 0.380 Spinach . . . 70 X 0.56 = 0.392 Indian meal 100 X 0.20 =: 0.200 Syrup . . . 25 X 0.024 0.006 Coffee . . . 100 X 0.06 0.060 Sugar .... 21 X 000 0.000 Cream . . . 40 X 0.47 0.188 Total nitrogen in food 6.474 grams. Total nitrogen in urine 7.170 Fuel value of the food .... 2072 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 09 MENDEL. Friday, May 20, 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 grnms, 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. Food. Grams. Per cent Nitrogen. Total Nitrogen. Sliced orange . 140 X 0.20 0.280 Coffee . . . 100 X 0.06 0.060 Cream . . . 30 X 0.44 = 0.132 Sugar .... 21 X 0.00 = 0.000 Bread .... 28 X 1.71 = 0.479 Mashed potato 250 X 0.30 = 0.750 Lima beans 40 X 0.76 = 0.304 Coffee . . 100 X 0.06 = 0.060 Sugar . . 21 X 0.00 0.000 Cream . . , 30 X 0.44 = 0.132 Fried hominy 115 X 0.57 = 0.656 Syrup . . . 48 X 0.024 = 0.012 Bread . . . 19 X 1.97 = 0.374 Consomme . . 150 X 0.59 = 0.885 String beans 140 X 0.36 0.504 Mashed potato 250 X 0.34 = 0.850 TCice croquettes 93 X 1.06 = 0.986 Cranberry jam 95 X 0.03 = 0.029 Coffee . . . 100 X 0.06 = 0.060 Sugar . . . 21 X 0.00 0.000 Cream . . . 30 X 0.44 = 0.132 Syrup . . . 25 X 0.024 = 0.006 Total nitrogen in food , 6.691 grams. Total nitrogen in urine . 6.330 Fuel value of the food .... 1915 calories. 70 PHYSIOLOGICAL ECONOMY IN NUTRITION MENDEL. Saturday, May 21, 1904. Breakfast. Banana 153 grams, coffee 150 grams, sugar 21 grams, cream 30 grams. Lunch. Bread 25 grams, potato croquette 229 grams, Indian meal 109 grams, tomato 123 grams, syrnp 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 255 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Banana 153 X 0.23 0.352 grams. Coffee 150 X 0.06 - 0.090 Sugar 21 X 0.00 = 0.000 Cream 30 X 0.43 = 0.129 Bread 25 X 1.82 = 0.455 Potato croquette 229 X 0.71 = 1.626 Indian meal 109 X 1.09 1.188 Tomato 123 X 0.17 = 0.209 Syrup . 48 X 0.024 = 0.012 Coffee 100 X 0.06 = 0.060 Sugar 14 X 0.00 = 0.000 Cream 20 X 0.43 0.086 Bread 31 X 1.62 = 0.502 Bean soup 100 X 1.21 1.210 Fried potato 200 X 0.60 r= 1.200 Bacon 5 X 3.05 = 0.153 Lettuce-orange salad . . . . 47 X 0.21 = 0.099 Prunes , . . . 137 X 0.16 = 0.219 Coffee 100 X 0.06 = 0.060 Sugar 21 X 0.00 = 0.000 Cream 25 X 0.43 = 0.108 Banana 255 X 0.23 = 0.587 Total nitrogen in food . . 8.345 grams. Total nitrogen in urine , , 6.780 Fuel value of the food . , . . 2485 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 71 MEN DEL. Sunday, May m, Breakfast. Banana 220 grams, orange 60 grams, coffee 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, coffee 100 grams, sugar 14 grams. Dinner. Cream of celery soup 100 grams, bread 21 grams, mashed potato 250 grams, spinach 40 grams, French fried potato 100 grams, strawberry short-cake 120 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Banana 220 X 0.23 - 0.506 grams. Orange 60 X 0.20 = 0.120 Coffee 100 X 0.06 = 0.060 Sugar 21 X 0.00 = 0.000 Cream . . 25 X 0.45 = 0.113 Bread ... 35 X 1.57 = 0.550 Potato 300 X 0.30 = 0.900 Fried rice 160 X 0.75 = 1.200 Syrup 63 X 0.024 = 0.015 Ice cream 84 X 0.53 = 0.445 Coffee 100 X 0.06 - 0.060 Sugar ... 14 X 0.00 = 0.000 Cream of celery soup .... 100 X 0.33 = 0.330 Bread 21 X 1.91 = 0.401 Mashed potato 250 X 0.37 = 0.925 Spinach . . 40 X 0.55 = 0.220 French fried potato 100 X 0.57 = 0.570 Strawberry short-cake . . . 120 X 0.50 = 0.600 Total nitrogen in food . 7.015 grams. Total nitrogen in urine , 5.700 Fuel value of the food . . 2321 calories. 7:2 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 grains, apple sauce 125 grams, scrambled egg 15 grams, consomme' 75 grams, fried potato 170 grams, rice croquette 197 grams, syrup 68 grams, coffee 100 grams, sugar 21 grams, cream 30 grams. Dinner. Bread 72.5 grams, vegetable soup 100 grams, potato croquette 108 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. Grams. Per cent Nitrogen. ToAl Nitrogen. Banana . . . 229 X 0.23 = 0.527 grams. Coffee . . . 125 X 0.06 = 0.075 Sugar . . . 21 X o.oo = 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 15 X 2.07 = 0.311 Consomme . . 75 X 0.65 = 0.488 Fried potato 170 X 0.60 = 1020 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 0.45 = 0.135 Bread . . . 72.5 X 1.75 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 = 0.060 Cream . . . 30 X 0.45 = 0.135 Sugar .... 14 X 0.00 = 0.000 Banana . . . 270 X 0.23 = 0621 Total nitrogen in food . 9.726 grams. Total nitrogen in urine 5.750 Fuel value of the food .... 2756 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 73 MENDEL. Tuesday, May , 1904. Breakfast. Orange 100 grams, rolls 37 grams, rice 50 grams, syrup 25 grams, coffee 125 grams, sugar 21 grams, cream 50 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, coffee 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. Per cent Nitrogen. Total Nitrogen. Orange 100 X 0.20 = 0.200 grams. Bread rolls 37 X 1.64 = 0.607 Rice 50 X 0.36 0.180 Syrup 25 X 0.024 = 0.006 Coffee 125 X 006 = 0.075 Sugar 21 X 0.00 = 0.000 Cream 50 X 0.45 = 0.225 Bread 77 X 1.66 1.278 Celery soup 125 X 0.48 0.600 Mashed potato 270 X 0.26 = 0.702 Tomato sauce 50 X 023 = 0.115 Farina croquette 191 X 0.74 = 1.413 Syrup 78 X 0.024 = 0.019 Coffee 75 X 0.06 = 0.045 Cream 20 X 0.45 = 0.090 Sugar 7 X 0.00 = 0.000 Bread 40 X 1.82 = 0.892 Tomato soup 200 X 0.19 = 0.380 French fried potato 200 X 0.46 = 0.920 Spinach 50 X 054 = 0.270 Farina croquette 276 X 0.76 = 2.098 Syrup ". . . 100 X 0.024 = 0.024 Coffee 100 X 0.06 0.060 Sugar 14 X 0.00 = 0000 Cream 50 X 0.45 = 0.225 Total nitrogen in food . 10.424 grams. Total nitrogen in urine . . . . , . . 6.390 Fuel value of the food .... 3229 calories. 14. PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Mendel Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). May 18 8.668 grams. 6.06 grams. 14 grains. 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 N. 95 contain 5.76% N = 5.47 grm. 10.50 grm. N. 57.343 44.18 + 10 50 grams nitrogen. 57.343 grams N 54.68 grams nitrogen. Nitrogen balance for seven days = +2.663 grams. Nitrogen balance per day = +0.380 gram. Average Intake. Calories per day . Nitrogen per day .... 2448. , 8.192 fframs. 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, while 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. r 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 fceces. In view of the great divergence in the character and volume of the intake, it is rather remarkable there should be so little 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 November 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 metabolized 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 34.9 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 lire at the two other meals of the day. During this period of two weeks, the urine and faeces 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. Date. Body- weight. Urine. Faeces. Total Nitrogen. Volume. Sp. Gr. Nitrogen. Moist. Dry. Nitrogen. 1903. c.c. grams. grams. grams. grams. grams. July 14 07.0 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 60.0 675 1022 9.39 134.0 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 35.0 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 1.75 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 1550 26.0 1.46 6.95 2!) 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. 1 653 1240 100U 6.23 1720 23.0 1.29 7.52 2 653 760 1016 6.75 214.0 27.0 1.42 8.17 11 65.3 500 1017 6.44 152.0 22.0 1.34 7.78 12 65.3 405 1024 6.86 70.0 15.0 0'.)] 7.77 13 65.3 540 1019 6.23 90.0 10.0 0.61 6.84 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, 5.65 " " 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 utilization 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. Underhill 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 NUTRITION 79 UNDERBILL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P a 5 . 1903. kiloa c.c. grams gram grams Oct. 11 65.4 1300 1015 10.37 0.611 1.72 12 . . . 700 1022 907 . . . . . . 18 . . . 1050 1022 12.35 0820 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 1.60 21 . . . 1400 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 ol . . . 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 ;} 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 18 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 19 770 1023 80 PHYSIOLOGICAL ECONOMY IN NUTRITION UNDERBILL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903. kilos c.c. grams gram grams Nov. 20 770 1025 1 21 790 1020 j- 7.82 0.467 1.49 22 770 1021 J daily av. daily av. daily av. 23 590 1025 27 28 710 1080 1024 1017 I 8.55 0.476 1.67 29 . . . 760 1019 J 30 . . . 870 1018 Dec. 1 . 860 1017 2 . . 1120 1015 3 . . . 1450 1009 - 7.72 0.506 1.43 4 . . . 720 1019 5 . 720 1019 6 510 1027 7 65.1 700 1018 1 8 650 1018 9 860 1013 10 . 975 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 i- 8.11 0.497 1.35 18 . . 760 1021 19 . . . 860 1017 20 . . . 520 1023 J 21 22 65.0 1200 510 1014 1025 I 7.18 1.05 23 650 . . . 24 670 . . . 25 500 . . . 6.70 0.356 0.07 26 . . . 650 . . . 27 . . . 850 J 28 65.2 930 . . . 29 30 1200 750 . . . - 8.70 0.626 1.21 31 . . . 1280 PHYSIOLOGICAL ECONOMY IN NUTRITION 81 UNDERHILL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P,0 5 . 1904 kilos c.c. grams gram grams. Jan. 1 . . . 750" . . . 2 . . . 750 - 8.7 0.626 1.21 3 4 870 1230 daily av. daily av. daily av. 5 720 1023 6 . . . 960 1020 7 8 760 1000 1022 1017 . 8.23 0.530 1.24 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 J 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 UNDER MILL. Date. Body- weight. Urine. Volume. 24 hours. By. Gr. Nitrogen. Uric Acid. P 2 0r,. 1904. kilos c.c. grams 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 J 22 . . . 440 1025 23 600 1023 24 ... 750 1022 25 . . . 830 1017 7.47 0.556 26 64.0 870 1021 27 910 1015 28 . 950 1014 29 600 1021 Mar. 1 . . . 680 1021 2 . . . 1120 1011 3 610 1021 - 7.15 0.526 . . . 4 1080 1016 5 . 1220 1034 6 . . 890 1015 7 . . . 1000 1014 I 8 . . . 650 1020 9 . . . 750 1020 10 850 1018 - 8.18 , 0.682 11 . . . 950 1014 12 1000 1016 13 64.2 860 1019 14 . . . 840 1020 15 920 1016 16 . . . 750 1020 17 . . 820 1017 7.83 0.540 . . 18 . . 1220 1012 19 920 1015 20 700 1022 J PHYSIOLOGICAL ECONOMY IN NUTRITION 83 UNDERHILL. Date. Body- weight. Urine. Volume 24 hours. Sp. Gr. Nitrogen. Uric Acid. PA. 1904. kilos c.c. grams gram grams Mar. 21 . . . 900 1015 22 980 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 J 11 65.2 940 1017 1 12 . . . 710 1024 \ 9.46 13 . . . 750 1024 J 14 . > 740 1020 7.55 0.496 15 . . . 590 1024 6.51 16 . . . 900 1016 7.51 17 . . . 1290 1009 511 18 65.2 590 1017 6.96 19 630 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 733 25 65.0 600 1021 8.23 26 . 610 1014 5.82 27 28 600 970 1023 1015 7.27 7.05 0.490 29 795 1017 5.91 30 700 1021 6.80 84 PHYSIOLOGICAL ECONOMY IN NUTRITION UNDERBILL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams May 1 . . . 795 1016 5.72 0.490 . . . 2 65.2 860 1017 6.50 3 1120 1016 6.92 4 1090 1015 6.54 5 . 580 1021 5.92 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 5.10 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 J June 1 65.1 920 1014 5.96 . . . 2 65.1 800 1013 5.81 . . . 3 65.0 950 1014 7.30 . . . . . . 4 . . . 790 1015 6.78 . . . 5 . 780 1020 8.28 . . . . . 6 65.1 890 1015 6.89 . . . . . . 7 . . . 720 1017 5.87 8 . 950 1015 5.93 . 9 1060 1014 4.96 . . . PHYSIOLOGICAL ECONOMY IN NUTRITION 85 UNDERBILL. Date. Body- weight. Uriue. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P,O, 1904 kilos c.c. grams gram grams June 10 . . . 940 1017 5.92 . . . . . . 11 . . . 1050 1019 7.62 . . . 12 . . . 1000 1017 6.66 . . . 13 . . . 890 1021 7.26 . 14 1340 1016 6.91 . . . 15 1190 1015 6.86 . . . . . 16 720 1025 7.99 . . . 17 18 65.2 800 820 1017 1018 7.25^ 6.99* 19 . 920 1014 6.18 . . . . . 20 . . . 890 1015 6.03 . . . . . . 21 . . . 900 1016 6.37 . . . 22 . . . 760 1018 6.79 23 630 1020 6.06 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 13, 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 grains 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 -weight 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 entire 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 da^y 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 NUTRITION 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, butter 15 grams, fig cake with wine sauce 115 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. Grains. Bread . 22 + 59 + 27.9 = 108.9 Tea 146.0 Macaroni 129.0 Sweet potato 85.5 Butter .... 15 + 19 = 34.0 Fig cake 115.0 Sugar .... 15 + 10 = 25.0 Coffee (lunch) 210.0 Beef 48.0 Potatoes 207.5 Pie 272.0 Coffee (dinner) 210.0 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X X 1.61 0.018 = 1.753 grams. 0.026 X 0.87 = 1.122 X 0.28 = 0.240 X 0.088 = 0.030 X 0.69 = 0.793 X 0.00 0.000 X 0.099 = 0.207 X 2.64 = 1.267 X 0.36 = 0.747 X 0.49 = 1.332 X 0.15 = 0315 7.832 grams- 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. Food. Bread . 33 + 71 + 55.7 Tea . \ Butter . . . 10.5 + 27.8 Grams. Per cent Nitrogen. Total Nitrogen. 159.7 X 1.65 = 2.635 grams. 146.0 X 0.076 = 0.109 38.3 X 0.088 = 0.033 88 PHYSIOLOGICAL ECONOMY IN NUTRITION UNDERBILL. Apple fritters 119.0 Coffee (lunch) 210.0 Sugar . . . . 21 + 21 = 42.0 Roast pork 80.0 Cranberry sauce 150.0 Coffee (dinner) 210.0 Total nitrogen in food . Total nitrogen in urine 0.45 0.11 0.00 4.80 0.04 0.11 0.535 0.231 0.000 3.840 0.060 0.231 7.674 grams. 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. Bread . 38.7 + 97.5 + 75 = 211.2 Tea 146.0 Butter . . . 31.5 + 21.5 = 53.0 Sweet potato 108.7 Spaghetti 82.5 Peaches . 89.4 Coffee (lunch) 210.0 Sugar .... 21 + 21 = 42.0 Roast beef 116.0 Lemon pie 188.5 Coffee (dinner) 210.0 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 1.75 = 3.696 grams. X 0.084 = 0.122 X 0.088 = 0.046 X 0.31 = 0.336 X 0.47 = 0.387 X 0.09 = 0.080 X 0.096 = 0.201 X 0.00 = 0.000 X 3.00 = 3.480 X 0.61 = 1.149 X 0.13 = 0.273 9.770 grams. 8.020 Fuel value of the food . . 2334 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 89 UNDERHILL. 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. Food. Grams. Per cent Nitrogen. Total Nitrogen. Bread . . 34 + 42 + 46 = 122.0 X 1.71 ss 2.086 grams. Tea 146.0 X 0.045 = 0.065 Butter . . ,20 + 255 = 45.5 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 =s 0.163 Sugar . , . .21 + 21 = 42.0 X 0.00 = 0.000 Veal . . . , 53.0 X 5.51 =: 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 Coffee (dinner) 210.0 X 0.12 =z 0.252 Total nitrogen in food . 9.483 grams. Total nitrogen in urine 8.820 Fuel value of the food . 1735 calories. Saturday, February 13, 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 35.5 grams, butter 11 grams, peas 70 grams, roast beef 50 grams, pie 169 grams, coffee 210 grams, sugar 21 grams. Food. Bread . 35 + 57.5 + 35.5 Tea Butter . . . . 28+11 Grams. Per cent Nitrogen. Total Nitrogen. 128.0 X 1.64 = 2.099 grams. 146.0 X 0.033 = 0.048 39.0 X 0.088 = 0.034 90 PHYSIOLOGICAL ECONOMY IN NUTRITION UNDERBILL. Sweet potato 100.0 Coffee (lunch) 210.0 Sugar . ... 21 + 21 = 42.0 Quince 105.5 Apple turnovers 153.0 Peas 70.0 Roast beef 50.0 Pie 169.0 Coffee (dinner) 210.0 Total nitrogen in food Total nitrogen in urine X 0.37 5= X 0.15 X 0.00 = X 0.047 = X 0.96 =. X 0.96 X 3.22 = X 0.43 X 0.11 = 0.370 0.315 0.000 0.049 1.468 0.672 1.610 0.726 0.231 7.622 grams 7.170 Fuel value of the food .... 2186 calories. Sunday, February 14, 1904. 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 grains, butter 23 grams, chicken 101.5 grams, potnto 80 grams, succotash 80 grams, chocolate cake 103 grams, ice cream 125.8 grams, coffee 210 grams, sugar 21 grams. Food. Bread . 31 + Tea .... Butter . . . Potato Grams. 70.5 + 20.5 = 122.0 146.0 . 29 + 23 = 52.0 1230 Per cent Nitrogen. Total Nitrogen. X 1.75 = 2.135 grams. X 0.063 = 0.091 X 0.088 = 0.045 X 0.41 = 0.504 X 0.029 = 0.037 X 0.10 = ' 0.210 X 0.00 = 0.000 X 5.08 = 5.150 X 0.37 = 0.296 X 0.57 - 0.456 X 0.75 = 0.772 X 0.58 = 0729 X 0.11 = 0231 Apple sauce . Coffee (lunch) Sugar . . . Chicken 127.5 2100 . 21 + 21 = 42.0 101 5 Potato . . . 800 Succotash . . 800 Chocolate cake Ice cream . . . . 1030 . . . 1258 Coffee (dinner) 2100 Total nitrogen in food . Total nitroeren in urine , . . 10.656 grams. , 7.730 Fuel value of the food . , , . 2231 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 91 NITROGEN BALANCE. Underhill. Nitrogen Taken in. Output. Nitrogen in Urine. Feb. 9 7.832 grams. 7.49 10 7.674 6.14 11 9.770 8.02 12 9.483 8.82 13 7.622 7.17 14 10.656 7.73 53.037 45.37 Weight of Faeces (dry). 9.5 grams. 32.0 9.5 28.0 24.0 103.0 grams contain 6.52 %N. 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, 190 J^. 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, crullers 90.2 grams, coffee 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 . . . 67.4 + 15.7 = 83.1 X 1.46 1.212 Butter . . . 15.1 + 11.8 = 26.9 X 0.10 = 0.027 Banana 83.5 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 1.04 = 0.938 Banana and nuts . . . 106.0 X 0.69 = 0.731 Coffee . . 145.0 X 0.060 = 0.087 Total nitrogen in food 6.787 grams. Total nitrogen in urine . 5.960 Fuel value of the food .... 1913 calories. TJmrsday, June 2, 1904. 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. Food. Grams. Bread 30.0 Tea 146.0 Sugar . . 15 + 15 + 15 = 45.0 Per cent Nitrogen. Total Nitrogen. X 1.46 = 0.438 gram. X 0.045 = 0.066 X 0.00 = 0.000 94 PHYSIOLOGICAL ECONOMY IN NUTRITION UNDERHILL. Bread . . . 64 + 35.2 = 99.2 Butter . . . 14.5 + 13.8 = 28.3 Clam chowder 270.5 Lobster 36.5 Saratoga chips 15.0 Caramel custard 79.0 Tea 146.0 Tea 140.0 Pineapple 148.7 Crullers 84.8 Total nitrogen in food Total nitrogen in urine X 1.44 = X 0.10 X 0.34 S5 X 373 X 0.97 X 0.77 X 0.036 as X 0.036 X 0.054 X 1.04 = 1.428 0.028 0.920 1.361 0.146 0.608 0.053 0.050 0.080 0.882 6.060 grams. 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 23.5 grams, tea 140 grams, sugar 15 grams, pine- apple 74.8 grams. Supper. Bread 34 grams, butter 17.8 grams, pineapple 158.5 grams, tomato 132.5 grams, cup cake 121 grams, tea 140 grams, sugar 15 grams. Food. Grams. Bread . . 31 + 29 + 34 = 94.0 Tea 146.0 Fried ham 61.0 Asparagus 124.2 Baked potato 85.0 Butter . . . 23.5 + 17.8 = 41.3 Tea 140.0 Sugar .... 15 + 15 = 30.0 Pineapple . . 74.8 + 158.5 = 233.3 Tea 140.0 Tomato 132.5 Cup cake 121.0 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 1.44 - 1.354 grams. X 0.039 = 0.057 X 4.90 2.989 X 0.50 0.621 X 0.55 = 0.468 X 0.10 0.041 X 0.027 = 0.038 X 0.000 = O.OCO X 0.065 = 0.152 X 0.054 = 0.076 X 0.150 = 0.199 X 0.85 = 1.029 7.024 grams. 7.300 Fuel value of the food .... 2011 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 95 UNDERBILL. Saturday, June k 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 15 grams, tea 140 grams. Supper. Bread 62.5 grams, butter 17 grams, tea 140 grams, sugar 15 grams. Food. Grams. 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 1.50 1.995 Peas. . 151.5 X 1.04 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 NITROGEN BALANCE. Underhill. Nitrogen Taken in. Output. Nitrogen in Urine. Weight of Faeces (dry). June 1 6.787 grams. 5.96 2 6.060 5.81 3 7.024 7.30 4 7.173 6.78 27.044 25.85 10 grams. 10 25 _6 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 por 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 IB, 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 8.99 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. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Oct. 13 63.2 1100 1017 10.63 0.323 2.38 14 . . . 1050 1020 9.83 . 15 . . . 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 63.2 1075 1018 10.19 20 . . . 1260 1015 9.98 0.483 1.88 21 . 1350 1020 13.04 . . 22 1405 1015 11.38 0.431 2.07 23 . . 1240 1020 11.98 . . 24 . . . 1200 1023 , 11.16 . . . . . . 25 . . . 1365 1018 11.97 0.395 2.02 26 . . . 1195 1020 10.75 . 27 1240 1021 11.90 0.477 1.97 28 . . . 1704 . . . 29 1105 . . . 9.29 0.398 1.69 30 64.5 1180 . . . } daily daily daily 31 910 . . . average average average Nov. 1 . . . 710 . . . 2 . . . 1540 . . . 3 . . . 1250 . . . 4 . . . 1300 . . . 8.54 0.354 1.65 5 . . . 975 . . . 6 . . . 1150 8 64.6 1192 1025 10.86 0.493 9 845 10 . . . 1255 . . . 11 , . . 1245 . . 12 . . . 1540 . . . - 8.84 0.368 1.85 13 . . . 940 . . . 14 . . . 1300 15 . . . 1065 . . 16 64.5 1165 17 910 9.45 . . . . . . 18 . . . 840 10.59 0.444 . . . 19 . . . 1720 1012 10.32 0.331 1.95 20 . . . 640 1022 8.60 0.336 1.75 PHYSIOLOGICAL ECONOMY IN NUTRITION 99 DEAN. Urine. Body- Date. wtight. Volume. 24 hours. Sp. Or. Nitrogen. Uric Acid. P,0 5 . 1903 kilos c.c. grams gram grams Nov. 21 1310 1016 9.27 0.378 \ 22 720 1026 8.42 0.415 1 1.75 23 64.7 900 . . . daily av. 24 1520 . . . 25 1095 . . . 26 . . 710 . . . - 822 0.322 1.74 , 27 . . . 700 . . . daily daily 28 . . . 1140 . . . average average 29 . . . 1200 . . . 30 . . . 820 . . . 1 1 Dec. 1 . . . 1335 . . . 2 64.5 940 . 3 970 . 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 11 945 12 1425 . 13 64.3 1065 . 14 770 ) , 15 . . 790 ! ! ! j 9.08 . . . 30 . 1230 1017 31 66.1 1525 1020 1904 Jan. 1 1010 1021 8.60 0.375 1.80 2 . . . 1270 1020 3 1230 1020 t 4 820 \ 5 . . 1425 1018 6 . . . 1100 1021 7 . . 1025 1021 8.42 0.338 1.76 8 . . . 760 . . . 9 1450 1019 10 65.8 1410 1016 11 1030 1017 8.51 0.428 ; ; ;;q : ; : ' ^ , , \ ' Z "" "* ^ v:V- '* * >, * i'i '- -" ^ 100 PHYSIOLOGICAL ECONOMY IN NUTRITION DEAN. Date Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Jan. 12 65.0 830 1023 13 . . . 790 1025 14 . . . 1070 1020 8.51 0.428 15 16 17 1300 925 1100 1019 1025 1023 daily average daily average 18 850 1025 19 1120 1019 20 1005 1020 21 . . . 1270 1020 - 8.23 22 . . . 980 1020 23 . . . 650 24 . . . 980 1024 J 25 65.5 1000 . . . 26 . . 940 . . . 27 . 1350 28 . . 840 . . . > 8.85 0.395 1.67 29 . . . 675 . . . 30 . . . 740 . . . 31 1160 1017 J Feb. 1 . . . 700 . . . 2 . . . 860 . . . 3 925 4 590 8.22 0.381 1.19 5 . . . 835 . . . 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 0.385 15 910 . . . 18 . . . 1210 . 9.30 0.301 17 1455 18 . . . 1000 1022 J PHYSIOLOGICAL ECONOMY IN NUTRITION 101 DEAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904. kilos c.c. grams gram gram Feb. 19 1420 ] 20 1050 y 9.30 0.301 . . . 21 64.5 1365 J daily av. daily av. 22 . . . 765 1 23 . . . 1070 24 25 1080 1495 . . . >- 9.685 0.423 26 . . . 970 . . . 28 . . . 750 29 . . 725 Mar. 1 1100 2 . . . 990 1024 3 1180 10.31 0.410 . . . 4 1100 5 . . . 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 . . . 1 15 . . . 1030 . . . 16 1040 . . . 17 1080 8.24 0.368 . . . 18 1390 . . . 19 . . . 795 20 * 64.0 840 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. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o 5 . 1904 kilos c.c. grams gram grams Mar. 29 . . . 710 . . . 1 . 30 . . . 1100 . . . 31 Apr. 1 2 770 1250 885 } 9.59 daily 0.409 daily 3 65.0 630 average average 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 8.83 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. Still, 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, Breakfast. Coffee 210 grams, bread 38.5 grams, oatmeal 127 grams, cream 92 grains, sugar 20 grams. Lunch. Bread 63.5 grams, butter 12.5 grains, potato 155 grams, consomme 150 grams, stewed tomato 109 grains, coffee 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 1500 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 = 0.586 Roast beef . 17.5 X 2.64 =z 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 Coffee . . . 210.0 X 0.099 =: 0.208 Total nitrogen in food . 7.883 grams. Total nitrogen in urine 8.610 Fuel value of the food .... 2576 calories. 104 PHYSIOLOGICAL ECONOMY IN NUTRITION DEAN. Wednesday, February 10, 1904. Breakfast. Coffee 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. Coffee 210.0 Bread . .31.8 + 77 + 82 = 190.8 Cream 50.0 Sugar . . 40 + 20 + 32 = 92.0 Oatmeal 155.0 Butter . . . 14.5 + 20 = 34.5 Fritters 193.5 Coffee 210.0 Cranberries 150.0 Baked beans 150.0 Coffee 210.0 Total nitrogen in food . Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 0.12 = 0.252 grams. X 1.65 = 3.148 X 0.47 = 0.235 X 0.00 = 0.000 X 0.60 = 0.930 X 0.088 = 0.030 X 0.45 = 0.870 X 0.11 0.231 X 0.04 = 0.060 X 1.40 = 2.100 X 0.11 = 0.231 . 8.087 grams. 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 35 grams. Lunch. Bread 111.8 grams, butter 40.5 grams, sweet potato 287 grams, peach preserve 109.3 grains. Dinner. Tomato puree 99 grams, bread 94 5 grams, butter 21.5 grams, beans 138 grams, lemon pie 155 grams, coffee 210 grams, sugar 21 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Bread . 49 + 111.8 + 94.5 - 255 3 X 1.75 = 4.467 grains. Oatmeal . . 1857 X 0.40 = 0.742 Cream . 64.0 X 0.49 = 0.313 PHYSIOLOGICAL ECONOMY IN NUTRITION 105 DEAN. Coffee 210.0 Sugar . . . . 35 + 21 = 66.0 Butter . . . 40.5 + 21.5 = 62.0 Sweet potato 287.0 Peach preserve 109.3 Tomato puree 99.0 Beans 138.0 Lemon pie 155.0 Coffee 210.0 Total nitrogen in food Total nitrogen in urine X 0.096 X 0.00 = X 0.088 = X 0.31 X 0.09 = X 0.33 = X 1.30 = X 0.61 = X 0.13 = 0.201 0.000 0.054 0.889 0.098 0.326 1.794 0.945 0.273 10.102 grams. 8.550 Fuel value of the food .... 2864 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 04.1 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 150 grams, apple dumpling 259 grams. Food. Grams. Oatmeal 192.3 Cream 75.5 Bread . 41.6 + 64.1 + 60 = 165.7 Coffee 210.0 Sugar 20.0 Butter . . . . 14+15 = 29.0 Fish cakes 60.0 Potato 200.0 Custard 107.3 Lima beans 100.0 Potato 150.0 Apple dumpling 259.0 Total nitrogen in food , Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 0.52 = 0.999 grams. X 0.50 = 0.377 X 1.71 = 2.833 X 0.11 0.231 X 000 = 0.000 X 0.088 = 0.025 X 1.57 = 0.942 X 0.41 = 0.820 X 0.83 = 0.890 X 0.90 = 0.900 X 0.37 = 0.555 X 0.72 = 1.864 ' . . . . 10.436 grams. . 9.930 Fuel value of the food . . , . 2363 calories. 106 PHYSIOLOGICAL ECONOMY IN NUTRITION DEAN. Saturday, February 13, 1904. Breakfast. Oatmeal 150 grams, 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, bread 62 grams, butter 15 grams, peas 100 grams, apple pie 177 grams, coffee 210 grams, sugar 21 grams. Food. Grams. Oatmeal 150.0 Cream 42.0 Sugar . . . . 31 + 21 = 52.0 Bread . . 31 + 36 + 62 = 129.0 Coffee 210.0 Sweet potato 222 Butter .... 17 + 15 = 32.0 Quince preserve 81.5 Apple turnover 154.5 Potato 175.0 Peas 100.0 Apple pie 177.0 Coffee 210.0 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 0.43 = 0.645 grams. X 0.50 = 0.210 X 0.00 = 0.000 X 1.64 2.115 X 0.11 0.231 X 0.37 0.821 X 0.088 = 0028 X 0.047 0.038 X 0.96 1.483 X 0.37 0.647 X 0.96 = 0.900 X 0.43 0.761 X 0.11 = 0.231 8.170 grams, 8.870 Fuel value of the food . . 2606 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 107 DEAN. Sunday, February 11^ 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 = 52.0 Banana 88.2 Cream 87.6 Butter .... 28.7 -f 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. Total Nitrogen. X 0.46 0.690 grams. X 1.75 3.172 X 0.11 0.231 X 0.00 = 0.000 X 0.20 = 0.176 X 0.50 = 0.438 X 0.088 - 0.035 X 0.41 = 0.861 X 0.029 = 0.033 X 0.37 = 0.555 X 0.57 = 0.570 X 0.75 = 0.918 X 0.58 = 0.642 8.321 grams. 8.330 Fuel value of the food .... 2635 calories. 108 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Dean. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry) Feb. 9 7.883 grams. 8.64 grams. 10 8.087 8.29 . . . 11 10.102 8.55 18 grams. 12 10.438 9.93 18 13 8.170 , 8.87 80 14 8.321 8.33 58 52.999 52.61 174 grams contain 4.00% N. 8 52 grams nitrogen, 52.999 grams nitrogen. 01.13 grams nitrogen. Nitrogen balance for six days = 8.131 grams. Nitrogen balance per day 1.355 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 BESRS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P,0 5 . 1904 kilos c.c. grams gram grams 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 Nov. 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. 5 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 0327 1.21 11 . . . 875 1017 7.51 . . . . . . 12 . . . 480 1029 6.77 . . . 13 . 580 1023 8.00 0.398 . . . 14 . 765 1022 8.35 . . . . 15 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. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram gram Feb. 10 61.4 850 1024 8.57 0.226 11 61.4 750 1022 8.55 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 61.5 985 1019 8.87 21 61.5 795 1024 8.25 . 0.365 . . 22 615 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 1 26 61.5 620 1024 7.11 28 29 450 650 1027 1025 8.58 9.52 . 0.691 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 . . . . 5 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 . . . . . . 17 990 1018 6.95 . . . 18 715 1026 7.81 . . . . . 19 845 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 these 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. P 2 5 . 1904 kilos c.c. grams gram grams May 25 . . . 700 1025 9.91 I 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 . . . . 5 590 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 . . . 15 61.5 915 1022 8.68 Daily average 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 faeces, however, brought the total nitrogen output up to 58.83 grains, thus making a minus balance for the six days of 5.722 grams of nitrogen. Daring this period the average fuel value of the food per day 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. BEERS. Tuesday, February 9, 1904. Breakfast. Oatmeal 237.5 grams, 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 119.5 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. Oatmeal 237.5 Butter .... 10 + 20 = 30.0 Sugar 35.0 Milk . 60 + 250 + 250 = 660.0 Coffee 210.0 Macaroni 142.0 Cheese 10.5 Bread . . . 71.5 + 80.7 = 152.2 Sweet potato 119.5 Mashed potato 176.0 String beans 77.5 Apple pie 82.0 Total nitrogen in food Total nitrogen in urine Fuel value of the food .... 2094 calories. Per cent Nitrogen. Total Nitrogen. X X 0.64 = 0.088 = 1.520 grams. 0.026 X 0.00 = 0.000 X 0.52 = 2.912 X 0.10 = 0.210 X 0.87 = 1.235 X 4.45 = 0467 X 1.36 = 2.069 X 0.28 0.334 X 0.36 0.633 X 0.26 = 0.201 X 0.49 = 0.401 . 10.008 grams. . 8.460 PHYSIOLOGICAL ECONOMY IN NUTRITION 115 BEERS. Wednesday, February 10, 1904. Breakfast. Oatmeal 299 grams, butter 19 grams, cream 71 grams, sugar 41 grams, coffee 210 grams. Lunch. Bread 79 grams, butter 11 grains, 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- hH + 12 = 420 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 0.55 = 1.375 Baked beans 100.0 X 1.40 = 1.400 Cranberry sauce 1500 X 0.04 = 0.060 Coffee (dinner) . 2100 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, 1904- Breakfast. Oatmeal 300 grams, cream 71 grams, butter 10 grams, sugar 41 grams, coffee 210 grams. Lunch. 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 250 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Oatmeal 300.0 X 040 = 1.200 grams. Cream 71.0 X 0.49 = 0.347 Butter . . 10 + 14+7.5 = 31.5 X 0.088 = 0.027 116 PHYSIOLOGICAL ECONOMY IN NUTRITION BEERS. Sugar .... 41 + 14 = 55.0 Coffee 210.0 Bread .... 126 + 22 = 148.0 Sweet potato 205.0 Milk . . . 250 + 250 = 500.0 Mashed potato 100.0 Total nitrogen in food . Total nitrogen in urine 0.00 = 0.096 = 1.75 = 0.31 = 0.51 = 0.36 = 0.000 0.201 grains. 2.590 0.635 2.550 0.360 7.910 grams. 8.550 Fuel value of the food .... 1979 calories. Friday, February 12, 1904. 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. Grams. Oatmeal 300 Butter . . . 10 + 9 + 14 = 33 Cream 74 Sugar .... 41 + 14 = 55 Coffee 210 Bread .... 86 + 63 = 149 Potato 200 Milk .... 250 + 250 = 500 Mashed potato 150 Apple dumpling 136 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X X 0.52 = 0.088 = 1.560 grams. 0.029 X 0.50 = 0.370 X 0.00 0.000 X 0.11 0.231 X 1.71 = 2.547 X 0.41 = 0.820 X 0.48 = 2.400 X 0.37 = 0.555 X 0.72 = 0.979 9.491 grams. 8.460 Fuel value of the food . , . 2209 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 117 BEERS. Saturday, February 13, 1904. Breakfast. Oatmeal 300 grams, butter 12 grams, cream 70 grams, sugar 41 grams, 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. Oatmeal Grams. 300.0 34.0 70.0 81.0 210.0 139.5 132.0 500.0 175.0 141.0 in food . in urine Per cent Nitrogen. X 0.43 = X 0.088 = X 050 X 0.00 = X 0.11 X 1.64 X 0.37 X 0.54 X 037 X 0.43 = Total Nitrogen. 1.290 grams. 0.029 0.350 0.000 0.231 2.287 0.488 2.700 0.647 0.606 Butter . . 12 Cream + 11 + 11 =. Sugar . . 41 Coffee . . . + 20 + 20 = Bread . . . Sweet potato Milk . . . Mashed potato Apple pie . 80 + 59.5 = 250 + 250 = Total nitrogen Total nitrotren 8.628 grams. 8.750 Fuel value of the food .... 2395 calories. 118 PHYSIOLOGICAL ECONOMY IN NUTRITION BEERS. Sunday, February 11, 1904,. 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 35.5 grams, butter 13.5 grams, mashed potato 180 grams, sugar 20 grams, chocolate cake 111 grams, ice cream 115 grams, milk 250 grams. Food. Grams. Oatmeal 300.0 Butter . . 16 + 15 + 13.5 = 44.5 Cream 70.0 Sugar . . 41 + 21 + 20 = 82.0 Coffee 210.0 Baked potato 171.0 Bread . . . .72 + 35.5 - 107.5 Apple sauce 38.0 Milk . . . 250 + 250 = 500.0 Mashed potato 180.0 Chocolate cake 111.0 Ice cream 115.0 Total nitrogen in food Total nitrogen in urine 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 8 758 grams 8.280 Fuel value of the food 2610 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 119 NITROGEN BALANCE. .Beers. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Fseces (dry). Feb. 9 10.008 grams. 8.46 grams. 10 8.313 8.57 44.7 grams. 11 7.910 8.55 19.0 12 9.491 8.46 30.0 13 8.628 8.75 28.0 14 8.758 8.28 5.0 126.7 grams contain 6.13 %N. 53.108 51.07 + 7.76 grams nitrogea 53.108 grams nitrogen. 58.83 grams nitrogen. Nitrogen balance for six days = 5.722 grams. Nitrogen balance per day = 0.953 gram Average Intake. Calories per day 2168. Nitrogen per day 8.85 grams. 120 PHYSIOLOGICAL ECONOMY IN NUTRITION 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 grains, 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 BEERS. Friday, May 6, 1904. Breakfast. Oatmeal 345 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. Oatmeal 345 Butter 7 + 11 = 18 Sugar 30 Milk . . 100 + 200 + 230 = 530 Coffee 180 Bread 67 Potato (dinner) 71 Corn 179 Pie 133 Biscuit 75 Potato (supper) 106 Cake 52 Apricot3 75 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 0.40 = 1.380 grams. X 0.11 = 0.020 X 0.00 0.000 X 0.54 2.862 X 0.14 = 0.252 X 1.39 = 0.931 X 0.52 0.369 X 0.44 0.788 X 0.54 0.718 X 1.21 = 0.908 X 0.36 ss 0.382 X 0.90 0.468 X 0.21 ss 0.158 9.236 grams. 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. Pood. G Oatmeal 382 Milk . . 100 + 200 + 240 = 540 Coffee (breakfast) 185 Per cent Nitrogen. Total Nitrogen. X 0.41 = 1.566 grams. X 0.54 = 2.916 X 0.13 = 0.241 122 PHYSIOLOGICAL ECONOMY IN NUTRITION BEEHS. Butter . ... 10 + 13 = 23 Sugar 30 Bread 93 + 67 = 160 Potato 67 Rice pudding 141 Potato salad 122 Coffee (supper) 120 Total nitrogen in food Total nitrogen in urine X 0.11 ss X 0.00 ss X 1.33 ss X 0.56 = X 0.76 ss X 0.35 = X 0.15 0.025 0.000 2.128 0.375 1.072 0.427 0.180 8.930 grams. 8.530 Fuel value of the food .... 1714 calories. Sunday, May 8, 1904. Breakfast. Oatmeal 386 grams, butter 10 grams, sugar 35 grams, milk 100 grams, coffee 185 grams. Dinner. Rice and chicken gravy 178 grams, boiled onions 136 grams, choco- late pudding 141 grams, milk 150 grams. Supper. Potato salad 73 grams, bread 28 grams, chocolate cake 104 grams, milk 220 grams. Food. Grams. Oatmeal 386 Butter 10 Sugar 35 Milk . . 100 + 150 + 220 = 470 Coffee 185 Rice and chicken gravy . . . 178 Onions 136 Chocolate pudding 141 Potato salad 73 Bread 28 Chocolate cake 104 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 035 ts 1.351 grams. X 0.11 as 0.011 X 0.00 0.000 X 0.55 ss 2.585 X 0.11 0.204 X 0.47 ss 0.837 X 0.25 as 0.340 X 1.03 1.452 X 0.35 0.256 X 1.33 0.372 X 0.95 a 0.988 8.396 grams. 7.000 Fuel value of the food .... 1995 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 123 BEERS. Monday -, May 9, 1904. Breakfast. Oatmeal 330 grams, butter 10 grams, sugar 35 grams, milk 100 grams, coffee 185 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 245 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 = 545 X 0.58 = 3.161 Coffee .... 185 X 0.099 = 0.183 Bread .... 73 + 82 - 165 X 1.33 = 2.062 Fried potato . 125 X 0.48 = 0.600 Onions . . . 118 X 0.25 = 0.295 Macaroni and cheese . . . . 128 X 1.53 = 1.958 Apple pie . . 110 X 0.55 = 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 uriue , 7.590 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 185 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. Per cent Nitrogen. Total Nitrogen. Oatmeal 357 X 0.42 1.499 grams. Butter . . 11 + 20 + 14 = 45 X 0.11 = 0.050 Sugar 35 X 0.00 = 0.000 124 PHYSIOLOGICAL ECONOMY IN NUTRITION BEERS. Milk . . 100 + 200 + 200 = 500 Coffee 185 Soda biscuit . . 68 + 81 - 149 Boiled potato 160 Stewed tomato 103 Custard pie 103 Stewed potato 97 Chocolate cake 66 Total nitrogen in food Total nitrogen in urine X 0.54 5= X 0.13 =: X 1.27 = X 0.30 =. X 0.21 X 0.91 = X 0.45 = X 0.95 = 2.700 0.241 1.892 0.480 0.216 0.937 0.437 0.627 9.079 grams. 7.780 Fuel value 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. Oatmeal 394 Butter .. 10 + 14 + 11 = 35 Sugar 35 Milk . . 100 + 200 + 205 = 505 Coffee 185 Soup 141 Bread : . 78 Boiled potato 101 Corn .... 113 + 128 = 241 Rice pudding 116 Biscuit 103 Cake 60 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X X 0.46 0.11 = 1.812 grams. 0.039 X 0.00 0.000 X 0.54 = 2.727 X 0.13 = 0.241 X 0.48 0.677 X 1.25 = 0.975 X 0.31 = 0.313 X 0.46 = 1.109 X 0.63 0.731 X 1.42 = 1.463 X 0.78 = 0.468 . 10 555 grams 8.280 Fuel value of the food .... 2183 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 125 BEERS. Thursday, May 12, 1904. 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. Food. Grams. Per cent Nitrogen. Total Nitrogen. Oatmeal . . 349 X 0.41 = 1.431 grams. Butter . . . 10 X 0.11 = 0.011 Sugar . . . 35 X 0.00 = 0.000 Milk . . 100+200 + 220 = 520 X ' 0.57 = 2.964 Coffee . . . 185 X 0.13 = 0.241 Soup .... 137 X 0.48 = 0.658 Fried potato . 43 X 0.76 = 0.327 Bread . . . 100+122 = 222 X 1.25 = 2.775 Macaroni and cheese . . . . 122 X 1.94 = 2.370 Bread pudding 80 X 0.82 = 0.656 Stewed potato 126 X 0.43 = 0.542 Cake .... 73 X 0.78 = 0.569 Apricots . . 81 X 0.23 = 0.186 Total nitrogen in food . . . . 12.730 grams. Total nitrogen in urine , . . 9.360 Fuel ralue of the food .... 2283 calories. 126 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Beers. Nitrogen Taken in. Output. Nitrogen in Urine. Weight of Faeces (dry). May 6 7 9.236 grams. 8.930 8.72 grams. 8.53 17.5 grams. *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 70.739 57.26 186.4 grams contain 5.93 %N. 11.054 grams nitrogen. 70.739 grams nitrogen. 68.314 grams nitrogen. Nitrogen balance for seven days = +2.425 grams. Nitrogen balance per day = +0.346 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 daity 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. SUMMARY 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 live 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 life, 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 equilibrium, 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 metabolism 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 57 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 equilibrium. 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 0.139 gram of nitrogen per kilo of body- weight respectively, and this with a total fuel value in their 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 dietar} T 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 call 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 enlisted 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. DeWitfc 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. ARMT, 332 TEMPLE ST., NEW HA YEN, CONN. March 17, 1904. Professor RUSSELL H. CHITTENDEN, Director Sheffield Scientific School. NEW HAVEN, CONN. g [R? i n 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 will 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 all needed in- formation on this point. The character of the Gymnasium work will be referred to later. 134 PHYSIOLOGICAL ECONOMY IN NUTRITION ^ . _ CO . .^ CC ( ^ ^ ^> i^ ^, ^ CO ^^ ^^ O> ^ . rH S o S o I co" oT 1 ~ ( oT '~ t 1 > &l *? &l &, &l PH ^ ftl PH GQ}CJQ)q}QjQ^>-'Q>Q) l^coOcocococoOcoco ^o || & J fOT3 f O r a r c5T5'T3 r 3T3'n Q)Q) cJJ CCCGCBCCCC G c *ei3 S (U oooooooooo O o ^ "o ' ^ "3 bn p^r j3 11 S SJ Cii 1 II &I f- o3-^ >-S^^c5 lflllllllf C If *s 1 h fl If coOOcoOcoW^puiK 1 " 1 fi Birthplace. '1^' fc^ H . >: Q PS c s . o^-'I^aJco^P-i fco 2 g?15^" *si Infill? lie III Infill ra-o^^Si^o-go OHcog^coeqp^co^ Jerusalem, Pal. CO o c 2 "So c & 3 1 '3 >C * * J3 m COC 10.30 0.638 1.37 30 597 880 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 5 69.0 1180 1018 7.60 0.437 1.26 6 59.5 320 1026 7 58.7 620 1029 8 58.8 1220 1013 1 9 58.6 860 1023 1 10 11 59.4 590 800 800 1024 1020 1- 7.03 0.413 1.02 12 59.1 760 1025 J PHYSIOLOGICAL ECONOMY IN NUTKITION 145 MORRIS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Nov. 13 59.2 740 1027 ] 14 59.1 1160 1014 I 7.03 0.413 1.02 15 59.0 560 1027 J daily av. daily av. daily av. 16 58.6 860 1026 17 58.7 680 1020 18 58.6 580 1022 19 58.4 920 1016 5.88 0.345 0.84 20 59.0 880 1027 21 59.5 840 1019 22 69.0 680 1029 23 59.3 1040 1015 } 24 59.5 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 Dec. 1 59.1 1020 1019 2 59.8 1420 1021 3 59.2 1240 1027 9.55 0.607 1.63 4 59.5 720 1031 5 59.6 800 ' 1022 6 59.6 820 1028 7 59.4 840 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 1025 12 59.1 740 1028 13 59.1 820 1022 14 59.0 840 1028 15 58.9 1020 1018 16 58.9 810 1025 17 59.0 1020 1019 > 6.68 0.332 1.24 18 58.6 720 1026 19 58.5 785 1023 20 58.2 670 1020 J 21 22 58.2 58.5 810 680 1031 1026 I- 6.97 0.375 10 146 PHYSIOLOGICAL ECONOMY IN NUTRITION MORRIS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram. grams Dec. 23 68.6 785 1024 1 24 58.6 930 1020 25 58.8 1040 1017 - 6.97 0.375 . . . 26 57.6 945 1020 daily daily 27 58.6 840 1023 average average 28 58.8 1070 1020 29 58.4 1205 1018 30 59.0 1000 1026 31 1904 Jan. 1 59.0 58.5 935 1475 1027 1016 - 6.70 0.296 1.20 daily 2 58.6 1850 1018 average 3 68.6 545 1028 J 4 58.7 840 1022 1 5 58.6 1040 1020 6 58.8 680 1024 7 59.0 1040 1020 - 6.41 0.332 1.11 8 58.4 . . . 9 58.4 1110 1019 10 58.6 1120 1016 11 58.9 1010 1017 5.58 . . . . . . 12 58.8 685 1019 4.19 0.405 . . . 18 58.5 800 1029 7.92 0.785 . . . 14 58.0 785 1027 7.91 0.494 . . 15 58.0 800 1030 7.44 0.488 . . . 16 58.0 1195 1018 7.38 0.421 17 58.0 880 1020 5.28 0.304 . . . 18 58.0 1080 1026 19 58.0 1075 1019 20 58.0 920 1019 21 67.9 715 1031 - 731 0.449 1.40 22 58.0 820 1022 23 58.0 1065 1024 24 58.2 1370 1014 25 58.1 1490 1015 26 58.2 1300 1025 27 28 58.2 58.3 1335 1110 1019 1014 - 7.18 0.369 1.33 29 58.4 915 1028 30 58.4 1200 1020 PHYSIOLOGICAL ECONOMY IN NUTRITION 147 MORRIS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Jan. 31 68.4 1490 1020 7.18 0.369 1.33 Feb. 1 58.4 870 1030 1 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 59.5 880 1030 9 69.4 970 1027 10 59.0 1020 1025 11 59.0 1015 1021 7.69 0.484 12 58.9 930 1028 18 59.3 880 1029 14 59.2 1150 1018 15 69.2 1050 1028 } 16 69.0 1310 1027 17 59.4 1300 1017 18 59.1 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 1520 1017 24 58.8 940 1027 25 59.0 1405 1022 6.30 0.471 . . 26 59.4 940 1022 27 59.1 1375 1021 28 59.1 810 1025 29 59.0 1100 1026 6.40 Mar. 1 59.1 1035 1026 6.64 2 68.8 990 1025 5.40 3 59.0 1235 1022 6.55 0.394 . . . 4 58.9 1075 1025 4.99 6 59.0 1280 1016 5.38 6 68.8 1230 1026 7.01 J 7 58.3 1100 1029 I 8 9 588 59.0 1200 1310 1021 1021 j- 7.05 0.723 10 59.0 1280 1020 J 148 PHYSIOLOGICAL ECONOMY IN NUTRITION MORRIS. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 fi . 1904 kilos c.c. grams gram grams Mar. 11 58.8 1310 1026 ] 12 59.0 1350 1022 \- 7.05 0.723 . . 13 59.1 1110 1025 daily av. 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 1500 1020 19 59.0 1290 1026 20 59.0 1040 1024 21 59.0 1040 1024 1 22 58.9 980 1028 23 58.8 880 1030 24 59.0 950 1027 6.67 0.552 . . . 25 59.3 1210 1028 26 59.2 1210 1024 27 59.2 1210 1022 28 59.1 1280 1026 6.68 1 29 59.0 1065 1027 5.69 30 59.0 1030 1028 6.06 J- 0.446 . 31 59.0 1400 1025 6.96 1 Apr. 1 588 1940 1019 7.10 J 2 59.0 1480 1025 6.13 . . . . . . 3 59.0 1470 1017 4.67 Daily average from Oct. 20 1017 1023 7.03 0.450 1.25 PHYSIOLOGICAL ECONOMY IN NUTRITION 149 BROYLES. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 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 58.0 1280 1014 20 58.7 1800 1013 > 7.95 0.381 1.93 21 58.5 2240 1008 daily daily daily 22 59.0 2100 1011 average average 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 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 J 7 57.6 600 1021 7.39 1 8 57.5 1960 1012 10.09 9 57.5 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 56.4 1090 1017 17 56.2 990 1019 . 7.48 0.319 1.28 18 56.2 590 1026 19 56.0 750 1027 20 56.1 630 1022 21 66.1 1560 1012 1 22 23 56.0 56.5 1050 680 1014 1023 I 6.41 0.289 0.91 24 56.4 960 1020 J 150 PHYSIOLOGICAL ECONOMY IN NUTRITION BROYLES. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Dec. 25 56.6 1235 1017 1 26 56.5 950 1020 V 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 1560 1018 30 56.6 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 5.99 0.371 1.27 8 57.0 1190 1016 9 57.6 810 1025 10 56.8 1590 1010 11 57.0 1820 1011 6.99 . . . . . . 12 55.7 525 1027 5.38 0.621 13 55.9 530 1031 6.99 0.595 . . . 14 55.5 530 1032 7.47 0.514 . . . 15 55.0 1300 1077 9.67 0.428 . . . 16 56.0 1355 1016 7.65 0.386 17 55.6 800 1020 5.28 0.291 18 55.4 1770 1016 19 55.0 2080 1010 20 55.6 1285 1017 21 55.6 1570 1013 7.80 0.364 1.29 22 56.0 2630 1007 23 55.7 1330 1015 24 56.9 1470 1015 25 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 1015 Feb. 1 58.4 770 1029 7.06 0.409 1.54 PHYSIOLOGICAL ECONOMY IN NUTRITION 151 BROYLES. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Feb. 2 58.5 1020 1020 3 59.0 1800 1020 4 5 6 58.6 59.0 59.6 1390 1240 1280 1025 1025 1019 7.06 daily 0.409 daily 1.54 daily 7 59.0 990 1025 average average average 8 58.3 1485 1017 j 9 59.4 1900 1013 10 59.0 1530 1025 11 59.0 1000 1023 Y 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 59.2 2110 1012 17 59.3 1805 1017 18 59.1 735 1026 7.55 0.376 . . . 19 59.0 1260 1020 20 59.0 1040 1020 21 59.0 1775 1012 J 22 59.3 1290 1019 23 59.5 2010 1011 24 59.7 650 1027 25 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 1 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 5 60.5 2060 1008 5.56 6 60.0" 1755 1013 7.69 J 7 60.0 1230 1016 ) 8 60.2 950 1030 9 60.5 1330 1017 >. 9.99 0.428 10 61.0 1620 1016 11 60.5 1160 1029 1 12 61.0 1350 1025 152 PHYSIOLOGICAL ECONOMY IN NUTRITION BROYLES. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Mar. 13 61.6 1670 1015 9.99 0.428 . . . 14 62.0 1540 1017 15 61.4 1160 1021 16 61.4 1445 1016 17 61.4 1610 1019 8.19 0.484 . 18 61.5 1220 1018 daily daily 19 61.0 1145 1025 average average 20 61.3 1155 1017 J 21 61.2 1230 1021 22 61.3 1350 1018 23 61.2 1180 1019 24 61.4 1490 1016 7.07 0.580 25 61.3 1620 1018 26 61.4 1040 1023 27 61.0 1160 1021 28 61.0 1640 1015 6.79 29 61.0 1400 1020 7.06 30 31 61.0 61.0 2055 1190 1014 1023 7.27 6.21 . 0.359 Apr. 1 61.2 1320 1018 5.86 2 61.0 1005 1028 5.61 3 61.0 2025 1013 7.17 Daily average from Nov. 15 1396 1017 7.26 0.398 1.41 PHYSIOLOGICAL ECONOMY IN NUTRITION 153 COFFMAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P,0 5 . 1903 kilos c.c. grams gram grams Oct. 4 59.1 2140 1012 17.33 0.373 2.03 5 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 58.4 1150 1024 10.14 . . . 10 58.3 2180 1012 16.06 . . . . . . 11 59.1 1580 1014 13.55 0.474 1.75 12 59.1 980 1025 12.99 . . . . 13 59.0 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 . . . 3.01 20 58.3 1320 1019 21 59.1 1030 1024 22 23 24 25 26 , 59.2 ' 59.6 59.8 60.0 59.8 650 1640 1320 2300 1440 1029 1017 1022 1013 1022 - 13.21 daily average 0.475 daily average 1.76 daily average 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 59.4 700 1031 3 60.0 880 1025 4 5 59.6 59.3 560 540 1031 1032 - 8.71 0.430 1.61 6 59.1 440 1036 7 58.6 460 1035 8 58.4 420 1035 9 58.6 700 1030 1 10 11 59.0 58.5 620 600 1030 1029 1 } 8.61 0.431 1.12 12 58.7 840 1028 13 58.7 600 1032 154 PHYSIOLOGICAL ECONOMY IN NUTRITION COFFMAN. Date. Body- weight. Urine. Volume. 2-t hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Nov. 14 15 58.7 58.9 600 920 1033 1021 1 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 (300 1029 average average average 22 58.7 800 1031 J 23 59.0 610 1026 24 59.5 1120 1022 25 59.6 1280 1017 26 59.0 820 1028 - 8.72 0.439 1.49 27 59.0 740 1030 28 59.0 360 1031 29 592 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 59.4 860 1030 8 59.4 640 1030 9 59.0 660 1034 10 59.0 640 1033 * 9.95 0.400 1.62 11 58.3 580 1034 12 59.1 800 1032 13 58.5 680 1030 14 57.3 560 1032 1 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 57.3 550 1032 21 58.0 600 1031 22 57.7 470 1037 7.31 0.288 23 58.0 645 1031 PHYSIOLOGICAL ECONOMY IN NUTRITION 155 COFFMAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grama gram grams Dec. 24 58.3 900 1014 1 25 26 27 57.8 58.0 58.0 730 1085 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 57.4 1300 1016 7.60 0.246 1.20 190-1 Jan. 1 57.6 1240 1020 daily 2 56.4 950 1018 average 3 57.0 1038 1021 j 4 57.6 1325 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 0.508 14 56.7 1040 1018 8.30 0.312 . . . 15 565 650 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 1 6.19 19 56.4 1510 1016 20 66.5 1220 1016 21 56.2 505 1033 - 6.95 0.301 1.11 22 56.3 900 1019 23 56.4 1325 1013 24 56.2 510 1030 J 25 56.6 1460 1012 26 56.7 1400 1015 27 66.7 1520 1018 28 57.0 1720 1013 7.55 0.340 1.09 29 56.5 520 1035 30 56.5 870 1028 31 56.7 980 1024 156 PHYSIOLOGICAL ECONOMY IN NUTRITION COFFMAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. PA- 1904 kilos c.c. grams gram grams Feb. 1 5(12 700 1032 ] 2 56.9 1310 1020 3 57.2 1120 1024 4 57.3 1260 1028 . 7.56 0.362 1.24 5 68.0 1970 1018 daily daily daily 6 57.0 810 1022 average average average 7 56.8 780 1030 8 56.6 1130 1021 1 9 57.0 1300 1020 10 568 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 i 16 57.2 1190 1025 17 57.4 1250 1019 18 57.0 1630 1015 - 8.18 0.318 . 19 56.7 1225 1025 20 57.0 900 1025 21 57.0 1590 1016 22 57.0 985 1028 1 23 57.0 1465 1013 24 56.7 1160 1020 25 56.5 1340 1016 I 7.62 0.395 t 26 56.3 1015 1017 27 56.0 630 1032 28 56.7 1205 1027 J 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 1350 1017 9 56.2 880 1031 \ 8.27 0.338 10 56.8 1500 1016 11 56.9 1120 1024 PHYSIOLOGICAL ECONOMY IN NUTRITION 157 COFFMAN. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P,0 5 . 1904 kilos c.c. grams gram grams Mar. 12 56.6 1600 1018 1 8.27 0.338 13 57.2 1230 1022 j daily av. daily av. 14 57.0 1150 1022 15 57.3 1580 1014 16 57.3 1290 1023 17 57.5 1355 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 57.0 1000 1024 26 57.3 1320 1023 27 58.0 1500 1018 28 58.1 1485 1019 8.37 29 58.0 1580 1021 8.06 30 57.8 1415 1019 6.88 0.371 . 31 57.8 1285 1026 7.78 Apr. 1 57.8 1135 1023 7.32 2 57.0 1415 1022 6.45 . . . . . . 3 58.0 2000 1018 4.12 Daily average from Nov. 2 1034 1024 8.17 0.379 1.23 158 PHYSIOLOGICAL ECONOMY IN NUTRITION SLINEY. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams 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 102.7 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 1 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 i 10.12 0.677 1.88 PHYSIOLOGICAL ECONOMY IN NUTRITION 159 SLINEY. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Dec. 2 60.0 600 1030 1 3 60.9 940 1015 4 5 6 60.9 59.9 61.0 1000 1580 840 1024 1016 1029 i- 10.12 daily J average 0.677 daily average 1.88 daily average 7 60.4 760 1028 8.40 - 8 60.4 920 1022 9.71 9 61.0 1000 1020 8.94 10 60.6 740 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 j 14 60.3 1120 1024 i 15 69.5 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 1125 1015 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 69.8 1084 1026 26 61.0 940 1028 27 60.0 735 1023 28 59.8 1250 1019 1 29 69.7 1020 1020 30 60.0 1760 1016 31 1904 60.0 980 1022 7.20 0.615 1.29 Jan. 1 60.0 1370 1014 2 60.0 1152 1017 3 60.4 1035 1025 4 61.0 1210 1014 1 5 61.0 1090 1017 6 7 61.0 60.8 1400 1140 1020 1020 0.67 0.535 1.35 8 60.0 . . . 9 60.0 620 1028 160 PHYSIOLOGICAL ECONOMY IN NUTRITION SLINEY. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 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 7.89 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 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 J 25 60.2 1220 1017 1 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 1330 1020 31 60.6 1125 1019 Feb. 1 60.7 830 1027 2 60.8 1695 1016 3 61.0 1760 1015 4 61.3 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 62.5 1500 1022 10 62.6 1145 1026 11 62.3 710 1019 1- 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 0600 . 18 62.0 1010 1024 PHYSIOLOGICAL ECONOMY IN NUTRITION 161 SLINEY. m^^mmmmm^mmmm Date. - Body- weight. i Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid P 2 5 . 1904 kilos grams grams gram grams Feb. 19 61.6 770 1028 } 20 61.0 710 1030 > 8.07 0.600 21 61.0 1240 1021 J daily av. daily av. 22 61.2 1450 1017 1 23 61.6 1425 1017 24 26 62.0 62.4 [ 8.86 0.746 27 61.4 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 5 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 11 61.0 60.8 740 950 1028 1029 - 7.65 0.672 12 61.0 1370 1020 13 60.8 1310 1021 14 61.0 1460 1014 1 15 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 1 22 61.4 1210 1019 23 61.0 760 1029 24 60.5 900 1024 - 8.64 0.765 . . 25 60.6 840 1029 26 60.8 890 1030 27 61.0 1000 1024 J 28 29 610 61.0 870 825 1026 1030 7.09 7.37 i 0.502 11 162 PHYSIOLOGICAL ECONOMY IN NUTRITION SLINEY. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Mar. 30 60.8 1080 1027 8.10 } 31 60.6 1030 1026 7.47 j- 0.502 . Apr. 1 2 60.6 60.0 1130 1590 1021 1016 6.78 6.20 J daily av. 3 60.6 1860 1013 6.59 Daily average from Nov. 1 1021 1024 839 0.647 1.32 PHYSIOLOGICAL ECONOMY IN NUTRITION 163 STELTZ. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 8 . 1903 kilos c.c. grams grain grams Oct. 4 52.3 1860 1010 11.16 0.325 1.54 5 52.4 1020 1014 7.89 . . . . . . (') 52.0 1120 1013 8.27 0.648 1.47 7 53.1 i 760 1014 . . . . . . . . . 8 62.0 1280 1012 9.93 0.549 1.70 9 52.0 1600 1014 8.83 10 52.6 1900 1012 14.59 . . 11 52.6 1460 1010 7.97 0.368 1.55 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 . 15 526 1540 1013 12.20 0.512 1.60 16 52.8 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 25 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 1150 . . . . . . . . 27 53.4 1500 1016 1 28 53.2 1240 1011 29 30 53.6 53.3 1220 1220 1015 1015 8.65 0.493 1.44 31 52.9 1120 . . . Nov. 1 53.0 1620 1016 2 3 53.8 53.5 1640 1020 1014 1011 1 4 52.6 1080 1014 5 53.2 1060 1015 6.81 0.364 1.32 6 53.0 1280 1014 7 53.1 1300 1014 8 52.9 760 1014 9 10 11 53.3 53.2 53.0 1060 1340 1140 1013 1016 1019 [ 7.31 0.380 1.40 12 53.4 1360 1016 164 PHYSIOLOGICAL ECONOMY IN NUTRITION STELTZ. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o s . 1903 kilos c.c. grams gram grams Nov. 13 14 53.4 53.2 1300 960 1016 1017 1 7.31 /daily av. 0.380 daily av. 1.40 daily av. 15 53.3 . . . . . . . . . 16 53.2 1640 1016 1 17 53.4 1620 1015 18 53.4 1160 1017 19 52.9 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 1 24 53.4 2000 1013 25 53.5 1400 1016 26 53.7 780 1026 - 6.71 0.390 1.35 27 53.5 1000 1015 28 53.3 1600 1014 29 53.5 1340 1018 30 53.6 860 1020 Dec. 1 53.9 1960 1013 2 53.4 1060 1015 3 52.9 940 1018 7.49 0.394 1.50 4 53.6 1580 1019 5 53.6 980 1014 6 54.2 1280 1022 7 53.7 960 1021 7.01 1 8 53.4 620 1020 4.98 9 53.4 1000 1016 5.88 10 53.5 1420 1015 7.67 . 0.420 1.46 11 53.5 1360 1018 8.20 12 53.4 1040 1024 7.92 13 52.7 920 1022 5.57 J 14 53.0 1340 1024 10.21 . . . 15 52.9 1000 1019 7.98 16 52.9 940 1016 4.79 0.226 0.75 17 53.4 820 1015 18 19 534 53.4 1330 1395 1016 1014 9.04 0.452 1.48 20 53.1 1300 1017 . 21 22 53.2 53.1 1220 1200 1016 1018 . 7.42 0.387 0.80 PHYSIOLOGICAL ECONOMY IN NUTRITION 165 STELTZ. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grama gram grams Dec. 23 53.2 1465 1017 24 53.1 1100 1021 25 53.2 970 1016 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 1240 1020 29 53.0 1180 1023 30 53.4 910 1018 31 1904 53.4 810 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 1055 1022 5 64.0 1050 1020 6 53.9 1195 1017 7 53.6 980 1021 - 6.78 0.392 1.15 8 53.4 1020 1021 9 53.3 1080 1022 10 53.6 1010 1021 11 53.9 960 1020 6.05 . . 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 53.0 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 1015 1016 6.39 0.414 1.21 29 62.8 1400 1020 30 53.0 1300 1021 1(3(3 PHYSIOLOGICAL ECONOMY IN NUTRITION STELTZ. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o 5 . 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 1 2 53.2 770 1018 3 53.3 1230 1022 4 53.4 1530 1018 6.06 0.351 1.31 5 53.2 1400 1023 daily daily daily 6 53.0 1440 1021 average average average 7 53.4 1330 1018 } 8 53.0 1500 1022 9 53.0 940 1021 10 53.2 1400 1022 11 53.4 1620 1023 - 7.71 0.523 . 12 53.6 1645 1018 13 53.4 1370 1018 14 53.0 1200 1024 15 53.2 1560 1025 16 53.0 1540 1021 t 17 63.5 1610 1020 18 63.2 1280 1024 7.85 0.423 . . . 19 63.0 1560 1017 20 53.2 1635 1016 21 53.0 1110 1020 22 53.0 1860 1016 23 53.2 1470 1018 24 53.5 1205 1019 25 53.5 2140 1014 7.40 0.487 26 53.8 1080 1016 27 63.0 1165 1020 28 53.7 1360 1020 29 54.0 1400 1022 7.90 . Mar. 1 53.9 1095 1021 5.98 2 63.4 1355 1020 6.58 3 4 53.2 53.0 2125 1160 1015 1016 8.09 4.66 0.389 . . . 5 53.2 1610 1022 8.69 6 53.0 1220 1022 8.20 7 53.0 720 1023 ] 8 9 10 53.2 63.0 52.5 1160 1280 1210 1021 1020 1017 j- 7.21 1 0.466 PHYSIOLOGICAL ECONOMY IN NUTRITION 167 STELTZ. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 6 . 1904 kilos c.c. grams gram grams Mar. 11 52.6 1770 1016 1 12 52.6 1510 1018 f 7.21 0.466 . . 13 52.3 1110 1020 j daily av. daily av. 14 526 700 1023 15 52.7 1215 1018 16 53.0 1840 1013 17 52.6 1685 1014 7.22 0.414 . . . 18 52.4 1770 1015 19 53.2 1350 1012 20 52.6 910 1018 21 52.8 1210 1020 22 52.7 1680 1013 23 53.0 1630 1021 24 52.8 900 1020 7.70 0.550 . . . 25 52.6 1600 1018 26 53.0 1330 1019 27 52.8 1750 1020 28 63.0 845 1019 3.60 29 52.8 1490 1021 6.79 30 52.6 1790 1018 7.20 0.334 . . . 31 52.6 1560 1019 7.11 Apr. 1 52.4 1670 1021 7.82 j 2 52.6 1165 1013 3.28 . . . . . . 3 53.0 1570 1018 6.50 . . . . . . Daily average from Nov. 2 1271 1018 7.13 0.416 1.24 168 PHYSIOLOGICAL ECONOMY IN NUTRITION HENDERSON. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos. c.c. grains gram grams Oct. 4 71.3 1320 1020 17.50 0.635 1.97 5 71.3 1110 1019 9.79 . 6 71.8 1020 1028 12.67 0.515 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 0.532 1.95 14 72.4 1400 1020 16.04 15 72.3 1700 1019 18.46 0.672 2.57 16 72.8 1740 1015 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 72.6 724 72.8 940 1880 1100 1017 1017 1029 14.31 daily 0.612 daily 1.60 daily 25 72.6 920 1027 average average average 26 72.4 1120 1023 1 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 Nov. 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 0.563 1.60 12 72.8 780 1032 PHYSIOLOGICAL ECONOMY IN NUTRITION 169 HENDERSON. Date. Body- weight. Urine, Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gTtini grama 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 . . . 8 712 1100 1020 12.54 . . . . . . 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 70.0 660 720 1031 1023 } ,, 0.438 170 PHYSIOLOGICAL ECONOMY IN NUTRITION HENDERSON. Date. Body- weight. Urine. Volume 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 5 0, 1903 kilos c.c. grams gram grams Dec. 23 70.0 450 1026 !" 24 69.6 880 1024 25 69.5 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. I 68.9 890 1021 2 69.0 947 1027 3 69.1 1025 1030 4 69.2 890 1028 5 69.3 925 1027 6 69.3 550* 1034 7 69.0 600 1029 - 7.78 0.439 1.25 8 68.8 880 1028 9 69.0 850 1027 10 69.0 1360 1015 11 68.9 610 1025 5.89 , 12 68.5 715 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 1025 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 0445 1.18 22 67.5 520 1029 2o 67.6 710 1030 24 67.6 775 1031 25 68.0 1220 1018 26 68.0 815 1016 27 68.3 920 1029 28 29 68.1 68.2 950 670 1023 1028 . 7.50 0.422 1.06 30 68.4 720 , 1030 31 68.4 .1285 1020 PHYSIOLOGICAL ECONOMY IN NUTRITION 171 HENDERSON. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. r,o s . 1904 kilos c.c. grams gram grams Feb. 1 68.0 790 1030 1 2 G8.1 830 1031 3 68.5 1335 1024 4 68.5 1250 1026 - 8.27 0.360 1.17 5 69.0 1160 1031 daily daily daily 6 69.0 1150 1022 average average average 7 685 1210 1024 J 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 69.0 715 1029 15 69.0 940 1029 16 68.0 1070 1027 17 68.1 1080 1027 18 68.0 945 1029 - 11.80 0.510 . . . 19 68.2 1010 1029 20 68.3 925 1029 21 69.0 1200 1020 22 68.6 1165 1024 23 68.2 1170 1022 24 68.6 1035 1027 25 68.4 1735 1016 - 7.53 0.640 . . . 26 69.0 775 1029 27 68.6 1090 1027 28 69.0 1020 1030 29 69.0 1935 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 5 68.0 1645 1018 8.09 6 68.0 1020 1030 8.20 7 68.0 74f> 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. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Mar. 12 68.2 2450 1014 I 8.21 0.455 . . . 13 68.6 2300 1014 j daily av. daily av. 14 68.4 925 1026 1 15 68.4 1610 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 22 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 1015 28 69.4 1415 1020 8.40 29 69.4 1815 1019 9.04 30 69.4 1600 1017 5.95 - C.337 . 31 69.0 1390 1018 5.42 Apr. 1 69.0 1930 1015 6.60 2 69.5 1405 1012 3.20 . . 3 71.0 1330 1018 7.42 Daily average from Nov. 1 1102 1024 8.91 0.488 1.42 PHYSIOLOGICAL ECONOMY IN NUTRITION 173 FRITZ. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Nov. 1 76.0 1000 1024 11.34 1.14 2 76.4 950 1022 3 77.8 2200 1017 4 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 J 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 15 75.3 2000 1013 J 16 75.6 760 1017 17 75.6 1520 1013 18 76.0 1740 1013 19 75.1 1580 1015 8.13 0.528 1.54 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 25 756 2380 1011 26 75.8 2200 1013 8.68 0.555 1.63 27 77.2 1200 1014 28 755 920 1021 29 75.9 1240 1022 30 75.4 700 1026 Dec. 1 75.7 1480 1017 2 75.9 1160 1013 3 75.5 1480 1009 8.16 0.656 1.74 4 75.6 1860 1015 5 76.2 1480 1012 6 76.6 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. Date. Body- weight. Urine. Volume . 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Dec. 11 75.6 1240 1017 10.04 ] 12 75.4 1740 1013 8.31 }- 0.746 1.97 13 75.4 1400 1018 7.72 j daily av. daily 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 1.65 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 0.592 1.41 Jan. 1 74.2 1620 1010 2 736 1990 1017 3 73.7 1036 1029 4 74.0 2070 1011 5 74.1 1320 1021 6 73.9 1690 1015 7 74.0 . . . 8.06 0.650 1.73 8 73.4 1940 1020. 9 73.6 1560 1012 10 74.0 2200 1015 11 74.0 1300 1019 10.29 . . 12 73.7 810 1023 8.99 1.100 . 13 74.0 680 1024 6.49 0.691 . 14 73.3 1230 1019 10.26 0.998 . 15 73.6 1030 1024 7.97 0.730 . 16 73.9 1045 1015 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. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Jan. 19 73.0 1510 1020 20 73.4 8 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 1015 2 73.1 2280 1012 3 73.0 2360 1023 4 73.4 2200 1012 7.24 0.532 1.74 5 73.0 1600 1019 6 73.3 1745 1019 7 73.0 745 1023 8 73.5 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 15 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 25 73.5 73.5 1940 1520 1015 1017 . 7.68 0.799 26 73.3 1030 1017 27 73.0 2270 1015 1T6 PHYSIOLOGICAL ECONOMY IN NUTRITION FRITZ. Urine. Date. Bodv- Weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Feb. 28 73.0 1660 1017 7.68 0.799 29 72.8 1165 1020 6.22 " Mar. 1 73.2 1240 1020 7.44 2 73.2 915 1022 3.96 3 73.2 1740 1015 7.05 - 0.500 4 72.8 . . . daily 5 72.4 1670 1019 8.71 average 6 72.6 1245 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 J 21 73.0 1670 1018 22 73.2 1640 1014 23 73.0 2490 1012 24 73.0 ]840 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 1 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 3.85 3 72.6 1920 1018 6.68 . . . Daily average from Nov. 2 1566 1016 7.84 0.642 1.58 PHYSIOLOGICAL ECONOMY IN NUTRITION 177 COHN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen . Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Nov. 15 65.0 1140 1019 11.22 . . . . . . 16 65.1 840 1024 17 65.6 1280 1024 18 65.5 1420 1022 19 65.1 1500 1020 10.86 0.605 1.60 20 65.9 1540 1021 daily daily daily 21 66.2 1340 1012 average average average 22 65.6 840 1026 23 65.5 1040 1018 24 65.9 1260 1021 25 66.1 1500 1016 26 65.8 800 1027 - 8.85 0.542 1.26 27 65.3 840 1022 28 65.4 940 1016 29 65.7 1200 1023 J 30 65.6 1480 1016 1 Dec. 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 5 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 } 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 64.4 615 1025 22 23 64.0 64.0 1050 860 1018 1019 7.50 0.424 24 64.2 1420 1019 12 178 PHYSIOLOGICAL ECONOMY IN NUTRITION COHN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P,o, 1903 kilos c.c. grams gram grams Dec. 25 64.2 1690 1017 1 26 . 64.0 740 1026 [ 7.50 0.424 27 63.9 1370 1017 j daily av. daily av. 28 63.7 690 1025 29 63.6 1065 1024 30 64.0 960 1024 31 64.0 700 1026 7.70 0.358 0.90 Jan. 1 63.4 1630 1017 daily 2 63.5 460 1030 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 1250 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 8.58 0.473 17 62.4 905 1026 7.44 0.431 . . . 18 62.0 835 1026 > 19 62.7 1510 1020 20 63.0 980 1023 21 62.4 935 1026 8.97 0.552 1.43 22 62.6 1610 1019 23 62.7 970 1024 24 62.2 1275 1020 25 63.0 1600 1017 >l 26 62.3 770 1025 27 62.2 940 1023 28 62.4 980 1021 . 7.34 0.539 1.30 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. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 6 . 1904 kilos c.c. grams gram grams Feb. 2 63.4 960 1026 1 3 63.0 1500 1022 4 6 6 7 63.2 63.6 63.0 63.0 1430 1890 730 920 1023 1018 1025 1026 [ 8.15 daily average 0.532 daily 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 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 . . . . . 3 62.7 920 1021 6.40 0.480 4 62.7 1225 1014 559 . . . . . . 5 62.5 1170 1026 9.55 . . . . . . 6 62.6 940 1025 6.77 . . . . . 7 62.5 900 1026 i 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 J 180 PHYSIOLOGICAL ECONOMY IN NUTRITION COHN. Urine. Thn4- A Body- Date. weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. ? 2 o 5 . 1904 kilos c.c. grams gram grams Mar. 13 62.4 1500 1020 8.41 0.608 . . . 14 62.0 825 1025 1 15 62.5 1200 1017 16 62.5 1490 1018 17 62.5 1145 1021 - 7.50 0.488 . . 18 63.7 975 1021 daily daily 19 63.0 825 1023 average average 20 63.5 1450 1020 j 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 average from Nov. 22 1092 1022 8.05 0.512 1.28 PHYSIOLOGICAL ECONOMY IN NUTRITION 181 LOEWENTHAL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grama Oct. 4 60.1 960 1025 15.78 0.606 1.78 5 60.1 780 1025 10.90 . . . . 6 603 820 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 1025 13.07 . . 10 60.0 1120 1021 12.37 . . 11 59.8 930 1019 10.83 0.389 1.05 12 60.4 1580 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 1025 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 62.5 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 6 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 J 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. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Nov. 13 61.4 320 1023 } 14 61.4 660 1023 I 8.28 0.390 1.34 15 61.2 1020 1023 J daily av. daily av. daily av. 16 61.4 960 1025 1 17 61.0 680 1028 18 61.0 940 1023 19 60.9 880 1024 - 8.62 0.349 1.30 20 61.5 1540 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 1 Dec. 1 60.4 1120 1017 2 60.0 660 1027 3 59.9 900 1022 7.59 0.408 1.26 4 59.5 1120 1025 5 59.0 400 1028 6 58.6 480 1033 7 58.2 960 1027 9.03 8 58.0 800 1020 8.78 9 58.6 700 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 7.51 13 59.5 620 1030 7.74 14 59.5 940 1022 15 59.0 920 1019 16 59.6 690 1027 17 59.3 800 1020 . 6.90 0.408 1.14 18 59.7 1145 1020 19 59.7 1110 1016 20 59.0 840 1020 21 22 59.0 58.4 775 510 1025 1027 j- 6.29 0.275 PHYSIOLOGICAL ECONOMY IN NUTRITION 183 LOEWENTHAL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. PA, 1903 kilos c.c. grams gram grams Dec. 23 59.2 700 1026 1 24 59.0 890 1015 25 58.3 900 1027 }- 6.29 0.275 26 59.0 930 1015 daily daily 27 58.4 990 1018 ) average average 28 58.5 672 1028 29 58.4 795 1023 30 59.0 870 1025 31 58.8 920 1027 * 6.92 0.515 1.17 1904 daily Jan. 1 58.7 1340 1022 average 2 58.2 1232 1019 3 58.6 842 1025 J 4 58.8 1030 1017 5 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 57.0 620 1027 6.21 0.415 15 57.2 825 1028 8.18 0.409 16 57.8 1100 1019 7.92 0.305 . . . 17 67.5 1185 1021 7.26 0.338 . . . 18 57.3 630 1019 . . . . . . . . . 19 57.5 525 1030 20 68.0 1050 1026 21 22 57.7 57.7 790 850 1027 1030 . 6.84 0.321 0.99 23 57.4 605 1024 24 57.4 800 1030 . 25 67.9 1050 1020 26 58.0 850 1026 27 58.2 1270 1018 6.83 0.312 1.14 28 59.0 1255 1013 29 58.0 615 1028 30 58.0 1025 1029 184 PHYSIOLOGICAL ECONOMY IN NUTRITION LOEWENTHAL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Jan 31 58.6 1120 1026 1 Feb. 1 58.4 1025 1029 2 58.7 1300 1023 3 58.4 1170 1024 4 58.4 1350 1029 7.27 0.411 1.57 5 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 J 14 59.0 1030 1024 1 15 58.3 1150 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 58.9 930 1029 J 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 m 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 1 i 9 58.8 940 1026 f 6.97 0.333 . . . 10 58.9 1600 1017 I PHYSIOLOGICAL ECONOMY IN NUTRITION 185 LOEWENTHAL. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o 5 . 1904 kilns c.c. grams grams grams Mar. 11 59.0 1290 1020 } 12 59.0 820 1029 [ 697 0.333 . . . 13 14 58.9 59.5 990 1620 1026 1019 j daily av. daily av. 15 59.0 1250 1023 16 17 59.0 69.1 1360 1160 1018 1021 . 7.34 0.265 18 59.0 1450 1019 19 59.1 1650 1018 20 59.0 1350 1021 J 21 69.0 1110 1024 1 22 68.8 1250 1021 23 24 68.6 58.6 1150 760 1021 1025 6.37 0.427 25 59.0 1100 1025 26 27 68.6 58.5 990 1150 1028 1026 J 28 58.6 1175 1024 627 29 59.0 1295 1025 7.54 30 69.0 1570 1018 7.07 0.341 . . . 31 59.2 1120 1024 5.24 Apr. 1 2 59.0 59.0 1260 1550 1022 1020 6.43 6.33 j 3 59.0 1710 1022 9.85 . . . Daily average from Nov. 2 1007 1024 783. 0.372 1.28 186 PHYSIOLOGICAL ECONOMY IN NUTRITION ZOOMAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 6 . 1903 kilos c.c. grams gram grams Oct. 4 64.0 540 1026 8.88 0.434 0.56 5 54.0 940 1027 15.28 . . . 6 53.6 1140 1024 16.42 0.730 2.21 7 54.5 1640 1016 17.52 . . . 8 64.4 930 1017 10.10 0275 1.21 9 54.4 1160 1022 15.80 . . 10 54.3 1080 1019 1524 . . 11 54.5 1340 1014 13.65 0.450 1.73 12 54.8 1080 1022 11.73 . . 13 65.4 1140 1022 13.48 0.839 1.70 14 557 1020 1018 9.85 . . 15 55.2 1560 1021 20.40 0.779 2.92 16 56.0 1240 1024 17.33 . 17 55.6 1070 1025 16.11 . 18 55.6 1730 1017 20.86 0.736 2.26 19 55.4 1370 1020 18.57 . . 20 55.6 1290 1024 1 21 55.6 1120 1025 22 23 24 25 55.8 55.9 66.2 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 66.6 960 1021 29 57.3 1120 1019 11.70 0.583 1.56 30 56.8 1160 1019 31 57.0 820 . . . Nov. 1 66.9 1730 1016 2 56.5 750 1026 3 67.1 1380 1018 4 57.1 1040 1019 5 56.6 900 1018 - 10.01 0.564 1.39 6 50.6 1220 1016 7 56.2 640 1026 8 55.8 900 1020 9 10 11 56.1 56.2 56.4 1100 680 660 1021 1024 1016 i 8.76 0.512 1.33 12 56.7 1320 1024 J PHYSIOLOGICAL ECONOMY IN NUTRITION 187 ZOOMAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o s . 1903 kilos c.c. grams gram grams Nov. 13 56.7 420 1024 } 14 56.0 920 1029 \- 8.76 0.512 1.33 15 560 1540 1015 j daily av. daily av. daily av. 16 55.7 1080 1022 1 17 54.4 700 1027 18 54.6 700 1025 19 64.8 700 1025 - 7.79 0.398 1.02 20 55.4 940 1021 21 56.2 740 1025 22 64.7 720 1023 23 64.5 740 1014 1 24 540 860 1025 25 64.3 620 1025 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 54.2 940 1017 3 54.0 1200 1018 10.26 0.494 1.45 4 64.0 1080 1024 5 53.9 640 1031 6 64.0 960 1026 7 54.1 880 1028 8 54.6 680 1029 9.79 ... . . . 9 54.6 680 1030 10 65.0 1220 1019 10.15 0.423 1.39 11 64.7 920 1028 12 55.1 780 1028 8.33 . . . . . 13 54.7 1140 1020 8.89 . . . . . . 14 54.4 840 1021 1 7.46 . . . . . 15 54.0 1200 1016 8.71 . . . . . 16 54.0 860 1021 17 54.5 1140 1018 7.66 0.389 1.20 18 64.0 820 1022 19 54.1 980 1018 20 54.0 885 1023 21 54.0 660 1027 \ 8.26 0.401 0.78 22 63.5 570 1025 J 188 PHYSIOLOGICAL ECONOMY IN NUTRITION ZOOMAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grains Dee. 23 54.0 770 1028 ) 24 54.0 920 1025 25 54.3 1320 1018 > 8.26 0.401 0.78 26 64.7 1075 1020 daily daily daily 27 54.5 1240 1018 J average average average 28 54.1 880 1022 29 54.0 1080 1019 30 54.3 775 1029 31 54.4 1010 1023 8.00 0.440 0.88 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 54.0 980 1016 . . . . 11 53.5 930 1020 8.98 0.632 . 12 53.8 1030 1023 11.31 0.657 . 13 53.6 980 1024 11.63 0.445 . 14 53.5 1150 1017 9.38 0.443 15 53.0 700 1030 8.44 0.442 16 53.4 920 1020 8.89 0.381 . 17 53.5 1270 1019 8.99 18 53.5 1180 1020 19 53.6 755 1026 20 53.6 1190 1015 0.428 1.27 21 53.0 800 1030 7.78 22 53.2 660 1030 23 53.4 770 1025 24 53.4 1035 1017 25 53.6 1250 1013 26 54.0 1140 1024 27 28 54.2 54.6 1170 1120 1018 1018 6.87 0.302 1.18 29 54.5 690 1026 30 54.5 1020 1025 - PHYSIOLOGICAL ECONOMY IN NUTRITION 189 ZOOMAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P a o 5 . 1904 kilos c.c. grains gram grams. Jan. 31 54.8 1320 1019 6.87 0.302 1.18 Feb. 1 54.3 1060 1026 ) 2 54.5 1170 1019 1 3 54.5 1350 1022 4 54.3 1280 1022 t 8.15 0.405 1.31 5 54.0 1015 1025 daily daily daily ' 6 54.6 1610 1014 average average average 7 64.3 1010 1028 J 8 54.6 1065 1026 "I 9 55.0 925 1027 10 55.0 1195 1023 11 65.0 880 1024 - 8.37 0.497 12 550 960 1016 13 55.2 1565 1020 14 55.0 1415 1023 16 55.0 1060 1029 16 64.8 1130 1025 17 55.0 1910 1019 18 65.2 1260 1020 - 9.34 0.408 19 55.0 970 1027 20 54.4 670 1031 21 54.7 1070 1022 22 64.4 760 1025 23 54.6 1225 1020 24 65.2 1050 1026 25 55.2 730 1027 7.38 0.659 . 26 65.4 1145 1019 27 55.0 990 1021 28 64.9 985 1026 29 65.0 765 1027 7.02 Mar. 1 65.3 810 1024 6.66 2 65.0 880 1027 7.26 3 64.8 1020 1020 7.59 - 0.401 . 4 64.5 955 1025 7.51 5 64.0 1035 1020 7.08^ 6 54.0 880 1027 6.81 J 7 64.7 885 1023 8 65.0 970 1017 9 64.6 940 1025 ' 8.24 0.428 10 64.7 1460 1022 190 PHYSIOLOGICAL ECONOMY IN NUTRITION ZOOMAN. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o 5 . 1904 kilos c.c. grams gram grams Mar. 11 55.0 1340 1017 ) 12 54.7 1180 1023 J- 8.24 0.428 . . . 13 55.0 1040 1021 J daily av. daily av. 14 55.0 1270 1016 15 54.8 900 1023 16 55.0 1145 1019 17 55.0 1155 1018 - 7.90 0.455 18 53.0 1480 1016 19 55.2 1355 1023 20 54.6 1000 1023 21 54.7 750 1026 22 55.0 1270 1018 23 55.0 1090 1016 24 55.0 1080 1025 ' 7.57 0.586 . . . 25 54.8 1080 1028 26 55.0 980 1021 27 55.2 1110 1020 28 55.2 1270 1019 7.47 . . . . 29 55.2 1160 1024 7.80 . . . . . . 30 55.0 1140 1018 5.40 . . . . . . 31 55.3 1340 1024 8.04 . Apr. 1 55.0 1480 1019 8.44 . . . . . . 2 55.1 1300 1023 7.10 . . . 3 55.0 1445 1018 8.15 Daily average from Nov. 2 1008 1022 8.25 0.457 1.19 PHYSIOLOGICAL ECONOMY IN NUTRITION 191 BATES. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903. kilos c.c. grams gram grams Oct. 4 72.7 870 1033 14.66 0.651 2.18 5 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 0.397 144 12 72.3 860 1024 10.54 . . . . . . 13 72.1 1040 1025 14.23 0.769 2.46 14 72.3 1010 1027 13.70 . . . . . . 15 72.4 1300 1021 14.43 0.510 1.88 16 72.4 1040 1025 15.35 . . . . . . 17 72.4 1440 1020 16.33 . . . 18 72.2 1420 1021 18.66 0.657 2.51 19 71.8 780 1026 13.14 . . . . . . 20 71.3 1060 1027 21 72.0 1020 1025 22 72.5 1080 1024 - 14.21 0.517 1.26 23 24 25 72.4 72.4 72.4 1200 1100 1030 1024 1025 1024 daily average daily average daily average 26 72.4 1060 . . . . . . . . . . . . 27 72.6 1020 1022 28 72.4 720 1027 29 30 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 5 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 1 9 70.3 660 1026 I 10 706 660 1028 ! 7.97 04GO 120 11 70.6 560 1030 12 71.0 740 1027 192 PHYSIOLOGICAL ECONOMY IN NUTRITION BATES. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903. kilos c.c. grams gram grams Nov. 13 71.0 660 1027 ] 14 70.6 480 1032 f 7.97 0.460 1.20 15 70.4 800 1026 J daily av. daily av. daily av. 16 70.8 860 1025 17 70.0 860 1023 18 69.8 540 1025 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 J 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 1025 Dec. 1 68.5 760 1026 2 68.7 640 1027 3 68.1 940 1027 8.24 0.393 1.37 4 690 540 1023 5 68.0 1360 1011 6 69.0 880 1027 r 7 67.9 960 1026 10.14 8 68.2 700 1026 7.85 9 68.0 800 1025 10.45 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 1032 17 67.6 680 1027 18 68.8. 1000 1023 7.61 0.367 1.36 19 68.3* 800 1023 | 20 67.0 660 1027 J 21 67.0 595 1027 } 22 66.2 560 1028 } 6.77 0,345 PHYSIOLOGICAL ECONOMY IN NUTRITION 193 BATES. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1903 kilos c.c. grams gram grams Dec. 23 66.5 660 1027 24 66.4 610 1021 25 65.6 1057 1021 I 6.77 0.345 26 66.0 700 1029 daily av. daily av. 27 66.2 755 1026 j 28 65.8 740 1024 1 29 65.5 710 1026 30 66.0 900 1025 31 65.7 710 1028 6.53 0.269 0.80 1904 Jan. 1 65.7 690 1027 daily av. 2 65.3 1015 1010 3 65.0 850 1027 4 65.0 730 1024 5 65.1 835 1022 6 65.6 1045 1027 7 66.2 900 1024 8.54 0.405 1.13 8 65.4 1030 1025 9 66.0 840 1028 10 66.0 965 1025 J 11 65.8 700 1026 6.80 . . . . 12 65.5 740 1025 7.46 0.365 m 13 65.2 630 1027 7.03 0.399 . 14 64.5 550 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 1 19 65.0 650 1028 20 64.8 575 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 25 64.0 740 1027 26 64.5 975 1024 27 63.8 910 1024 28 64.0 600 1030 8.54 0.359 1.27 29 63.8 1300 1017 30 64.0 1135 1024 194 PHYSIOLOGICAL ECONOMY IN NUTRITION BATES. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen, Uric Acid. P 2 5 . 1904 kilos c.c. grams grain grams Jan. 31 64.0 1460 1018 8.54 0.359 1.27 Feb. 1 64.0 910 1027 2 63.9 1250 1021 3 63.5 1080 1026 4 63.5 970 1024 9.19 0.362 1.07 5 63.6 1250 1024 daily daily daily 6 64.0 1260 1018 average average average 7 64.0 785 1026 J 8 9 64.6 64.3 1235 1460 1022 1018 1 9.94 10 64.2 . . . . . . . . . . . . . . . 11 64.3 . . . . . . . . . . . . 12 64.3 Daily average from Oct. 27 80S 1025 808 0.387 1.23 PHYSIOLOGICAL ECONOMY IN NUTRITION 195 DAVIS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. PA. 1903 kilos c.c. grams gram grams Oct. 4 59.3 2030 1014 15.15 0.672 . 1.99 5 59.3 1160 1020 10.99 6 59.0 850 1024 9.38 0.503 1.26 7 59.1 1860 1012 13.95 . . . . . . 8 59.3 960 1021 9.33 0.398 1.47 9 68.3 900 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 69.4 1920 1014 16.59 0.689 2.53 14 59.4 1460 1022 13.14 . . . . . . 15 68.9 1320 1021 13.38 0.493 1.53 16 58.9 1900 1015 17.10 . . . . . . 17 69.0 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 1150 1020 21 58.2 980 1021 22 23 24 25 69.1 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 1 27 59.2 1240 1024 28 59.4 1440 1014 29 59.6 820 1022 9.20 0.474 1.35 30 69.4 1000 1017 31 59.2 920 Nov. 1 69.4 1120 1015 2 58.7 840 1026 i 3 69.1 1290 1018 4 69.0 680 1025 5 68.5 305 1027 9.07 0.474 1.48 6 58.4 700 1023 7 58.7 780 1022 8 68.5 1720 1011 j 9 58.2 1320 1015 ^i 10 11 68.9 69.3 920 1640 1020 1014 L ^8.33 0.422 1.38 12 68.9 780 1024 } 196 PHYSIOLOGICAL ECONOMY IN NUTRITION DAVIS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Nov. 13 59.0 940 1025 ] 14 59.0 1180 1016 f 8.33 0.422 1.38 15 16 59.0 58.8 1900 1080 1013 1022 J daily av. daily av. daily av. 17 59.0 1080 1018 18 58.4 1500 1017 19 58.2 1260 1018 9.60 0.398 1.50 20 58.1 1220 1025 21 58.7 1120 1022 22 58.7 1100 1021 23 58.6 1140 1017 24 58.4 1360 1017 25 58.3 1700 1010 26 58.2 1120 1023 9.00 0.447 1.52 27 59.4 1620 1017 28 58.0 700 1027 29 58.7 1660 1025 J 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 57.0 940 1032 5 56.2 660 1032 6 56.0 800 1029 7 56.0 800 1026 8 56.1 780 1030 9 57.0 820 1022 10 58.0 500 1025 8.91 0.412 1.43 11 57.1 580 1029 12 57.3 820 1031 13 57.8 580 1027 14 57.5 740 1027 15 57.6 1680 1015 16 57.9 900 1021 17 57.4 780 1013 7.96 0.413 1.50 18 56.9 800 1026 19 57.4 730 1025 20 57.4 800 1023 21 22 57.4 57.0 1310 1370 1017 1014 1- 7.35 0.319 PHYSIOLOGICAL ECONOMY IN NUTRITION 197 DAVIS. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. PA- 1903 kilos c.c. grams gram grams Dec. 23 57.0 980 1020 1 24 57.0 865 1016 25 57.4 1300 1017 > 7.35 0.319 26 58.0 1390 1017 daily daily 27 57.3 1340 1018 average average 28 57.6 875 1019 , 29 57.0 680 1020 30 56.8 685 1029 31 56.7 815 1026 1904 6.83 0.413 0.99 Jan. 1 57.4 1150 1015 daily 2 57.9 1610 1023 average 3 58.6 1120 1023 > 4 58.3 1350 1011 ) 5 57.8 1255 1017 6 58.0 925 1022 7 58.6 1120 1016 ! 7.04 0.372 0.95 8 58.4 1350 1020 9 57.7 890 1026 10 58.6 1510 1012 11 57.9 . . . . . . . . 12 57.2 835 1017 8.32 0.408 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 m 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 degree 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 Photograph taken at the close of the experiment. 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 case of the other men of tin's 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 Loeweiithal. . . 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. Still, this is 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. Average daily Metabolized Nitrogen Body-weight. Output of Nitrogen. per kilo November-April. Body-weight, kilos grams gram Fritz 74.0 7.84 0.106 Oakman .... 64.0 7.42 0.116 Bates 68.0 8.08 0.118 Morris 59.0 7.03 0.119 Broyles .... 60.0 7.26 0.120 Henderson . . . 71.0 8.91 0.125 Loewenthal . . . 59.0 7.38 0.125 Cohn 63.5 8.05 0.126 Steltz 53.0 7.13 0.134 Sliney 60.0 8.39 0.138 Coffman .... 58.0 8.17 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 59 kilos, showed a proteid metabolism equivalent to only 7.03 grams of nitrogen per day, and Coffmaii, who, with a body-weight of 58 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. kilos kilos 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 Oak man, 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 all the food for each meal was carefully analyzed, the nitrogen in every sample of food being determined in duplicate by the Kjeldahl-Gunning process. The faeces of the period were separated by lamp- black, given at appropriate times in gelatin capsules, and all necessary 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 Oaknian. 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. Breakfast. Fried Indian-meal 100 grams, syrup 50 grams, one cup coffee 350 grams, bread 50 grams, butter 15 grams. Dinner. Boiled macaroni 250 grams, stewed tomato 250 grams, bread 75 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. Grams. Per cent Nitrogen. Total Nitrogen. Fried Indian-meal 100 Syrup 50 Coffee (breakfast) 350 Butter 15 Macaroni .250 Stewed tomato 250 Bread . . . 50 + 75 + 75 = 200 Potato chips 100 Bacon 25 Jam 75 Tea 350 Coffee (dinner) 350 Total nitrogen in food Total nitrogen in urine X 0.38 = X 0.051 = X 0.075 = X 0.10 ss X 0.53 X 0.15 X 1.48 S3 X 1.09 SS X 3.13 = X 0.039 55 X 0.067 = X 0.091 == 0.380 gram. 0.025 0.262 0.015 1.325 0.375 2.960 1.090 0.780 0.029 0.234 0.318 7.793 grams. 6.000 Fuel value of the food . 2404 calories. 206 PHYSIOLOGICAL ECONOMY IN NUTRITION OAKMAN. Wednesday, January 13, 1904- Breakfast. Boiled rice 150 grams, milk 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, one cup coffee 350 grams. Dinner. Hamburg steak with plenty of bread, fat, and onions chopped together 150 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 50 grams, butter 15 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Boiled rice 150 X 0.36 - 0.540 grams. Milk 125 X 0.55 = 0.687 Sugar 30 X 0.00 = 0.000 Butter (breakfast) 10 X 0.10 = 0.010 Bread 30 X 1.66 = 0.498 Coffee " 350 X 0.066 = 0.231 Hamburg steak, etc 150 X 2.80 = 4.200 Potato 200 X 0.29 = 0.580 Apple sauce 200 X 0.067 = 0.134 Bread (dinner) 75 X 1.66 = 1.245 Coffee (dinner) 350 X 0.076 = 0.266 Fried rice 100 X 0.50 = 0.500 Syrup 50 X 0.051 = 0.025 Tea 350 X 0.066 = 0.231 Bread (supper) 50 X 1.66 = 0.830 Butter 15 X 0.10 = 0.015 Total nitrogen in food 9.992 grams. Total nitrogen in urine 7.330 Fuel value of the food .... 2133 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 207 O A KM AN. Thursday, January 14, 1904- Breakfast. Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, one cup coffee 350 grams. Dinner. Split pea soup (thick) 200 grams, bread 75 grams, mashed potato 100 grams, pickles 30 grams, one cup coffee 350 grams, pie 120 grams. Supper. Suet pudding 150 grams, apple sauce 125 grams, crackers 25 grams, one cup tea 350 grams. Food. Grams. Per cent Nitrogen. Total 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) 350 X 0.096 = 0.336 Split pea soup 200 X 0.69 = 1.380 Bread (dinner) 75 X 1.59 = 1.192 Mashed potato 100 X 0.31 = 0.310 Pickles 30 X 0.054 = 0.016 Coffee (dinner) 350 X 0.075 = 0.262 Pie 120 X 0.50 = 0.600 Suet pudding 150 X 0.78 = 1.170 Apple sauce 125 X 0058 = 0.072 Crackers 25 X 1.61 = 0.402 Tea 350 X 0.063 = 0.220 Total nitrogen in food . 7.412 grams. Total nitrogen in urine 8.290 Fuel value of the food . . . 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. Codfish-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 50 grams, butter 15 grams, one cup tea 350 grams. Food. Wheat griddle cakes . . . . Grams. 200 50 350 150 200 75 350 95 200 125 50 15 350 in food . in urine Per cent Nitrogen. 1 X 0.78 X 0.051 = X 0.075 = X 1-77 X 0.14 X 1.59 = X 0.075 = X 0.40 X 0.40 X ' 0.15 X 1.59 = X 0.10 - X 0.042 = ?otal Nitrogen. 1.560 grams. 0.025 0.262 2.655 0.280 1.192 0.262 0.380 0.800 0.187 0.795 0.015 0.147 8.560 grama 7.140 Coffee (breakfast) Codfish-balls, etc Stewed tomato Bread (dinner) Coffee (dinner) . . Apple pie , Apple fritters Stewed prunes Bread (supper) Butter . . Tea Total nitrogen Total nitrosren Fuel value of the food , 2030 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 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 coffee 350 grams. Dinner. Baked macaroni with a little cheese 200 grams, stewed tomato 200 grams, bread 50 grams, tapioca-peach pudding 150 grams, one cup coffee 350 grams. Supper. French fried potato 100 grams, fried bacon 20 grams, bread 75 grams, jam 75 grams, one cup tea 350 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Soft oat-meal 150 X 0.27 =r 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 s 0.325 French fried potato 100 X 0.47 0.470 Fried bacon 20 X 3.15 0.630 Bread (supper) 75 X 1.61 1.207 Jam 75 X 0.039 0.029 Tea 350 X 0.099 0.346 Total nitrogen in food . 7.282 grams. Total nitrogen in urine . . . . . . 8.230 Fuel value of the food .... 1824 calories. 14 210 PHYSIOLOGICAL ECONOMY IN NUTRITION OAKMAN. Sunday, January 17, 190 J^. Breakfast. Boiled Indian-meal 125 grams, milk 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, one cup coffee 350 grams. Dinner. Bean soup (thick) 200 grams, bread 75 grams, mashed potato 100 grams, pickles 25 grams, one cup coffee 350 grams, custard pie 105 grams. Supper. Crackers 50 grams, butter 15 grams, stewed prunes 125 grams, sponge cake 100 grams, one cup tea 350 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. 125 X 0.24 = 0.300 grams. Milk 125 X 0.50 = 0.625 Sugar 30 X 0.00 = 0.000 Butter (breakfast) 10 X 0.10 0.010 Bread (breakfast) 30 X 1.61 0.483 Coffee (breakfast) 350 X 0.087 = 0.304 Bean soup 200 X 0.86 = 1.720 Bread (dinner) 75 X 1.61 = 1.207 Mashed potato 100 X 0.28 = 0.280 Pickles 25 X 0.054 = 0.013 Coffee (dinner) 350 X 0.081 = 0.283 Custard pie 105 X 0.88 = 0.924 Crackers 50 X 1.61 = 0.805 Butter (supper) 15 X 0.10 = 0.015 Stewed prunes 125 X 0.17 = 0.212 Sponge cake 100 X 1.00 1.000 Tea 350 X 0.048 = 0.168 Total nitrogen in food . 8.349 grams. Total nitrogen in urine 8.140 Fuel value of the food .... 2081 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 211 NITROGEN BALANCE. Oakman. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). Jan. 12 7.793 grams. 6.00 grams. 13 9.992 7.33 . . . 14 7.412 8.29 5.0 grams. 15 8.560 7.14 76.0 16 7.282 8.23 13.5 17 8.349 8.14 9.5 49.388 45.13 104.0 grams contain 7.39% N. 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 NUTRITION NITROGEN BALANCE. Loewenthal Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). Jan. 12 7.793 grams. 7.33 grams. 13 9.992 7.64 21 grams. 14 7.388 6.21 26 15 8.560 8.18 52 16 7.282 7.92 37 17 8.349 7.26 11 49.364 44.54 147 grams contain 6.97% N. 10.24 grams nitrogen. 49.364 grams nitrogen. 54.78 grams nitrogen. Nitrogen balance for six days = 5.416 grams. Nitrogen balance per day 0.902 gram. Daily diet same as Oakman's, except that a smaller amount of coffee 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. Stellz. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (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 7.66 33.0 17 8.349 8.55 18.0 152.5 grams contain 6.52% N. 48.859 42.66 + 9.94 grams nitrogen. 48.859 grams nitrogen. 52.60 grains 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, when 8 grams of boiled rice were uneaten at breakfast and 100 grams of fried rice at supper. Correction in nitrogen-content made accordingly. PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Safes. Jan. 12 13 Nitrogen Outpv Taken in. Nitrogen in Urine. "V 7.706 grams. 7.46 grams. 9.916 7.03 14 7.375 7.13 15 8.439 '8.04 16 7.226 7.66 17 8.349 7.38 7.46 grams. 7.03 . . . 7.13 36 grams. '8.04 30 7.66 34 7.38 34 134 grams contain 7.17% N. 44.70 + 9.61 grams nitrogen. ogen. 54.31 grams nitrogen. 49.011 49.011 grams nitrogen. Nitrogen balance for six days = 5.299 grams. Nitrogen balance per day = 0.883 gram. Daily diet same as Oakman's, with the following exceptions : Jan. 12 Supper : 8 grams Potato chips, uneaten. 13 Dinner: 113 " Applesauce, " 14 " 50 " Coffee, 15 Supper: 81 " Prunes, " 16 Breakfast: 75 " Coffee, PHYSIOLOGICAL ECONOMY IN NUTRITION 215 NITROGEN BALANCE. Coffman. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (d Jan. 12 7.793 grams. 8.82 grams. . . . 13 9.992 8.28 . . . 14 7.412 8.30 57.00 grams. 15 8.560 7.91 41.25 16 7.282 7.32 47.00 17 8.349 7.44 21.50 49.388 48.07 166.75 grams contain 6.66% N 11.10 grams nitrogen. 49.388 grams nitrogen. 59.17 grams nitrogen. Nitrogen balance for six days Nitrogen balance per day Daily diet same as Oakman's. 9.782 grams. 1.630 grams. 216 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Fritz. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). Jan. 12 7.793 grams 8.99 grams. 13 9.992 6.49 . . . 14 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 31.0 186.5 grams contain 6.49% N. 49.225 48.31 + 12.10 grams nitrogen. 49.225 grams nitrogen. 60.41 grams nitrogen.' Nitrogen balance for six days = 11.185 grams. Nitrogen balance per day = 1.864 grams. 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 NUT1UTION 217 NITROGEN BALANCE. Henderson. Jan. 12 13 14 15 16 17 Nitrogen Taken in. Output. Nitrogen in Urine. 7.639 grams. 7.68 grams. 9.794 8.22 7.487 8.24 8.560 7.76 7.068 7.56 8.045 7.87 48.593 47.33 Weight of Faeces (dry). 45 grams. 26 22 93 grams contain 6.45% N. 6.00 grams nitrogen. 48.593 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's, except that on several days smaller amounts of coffee and tea were taken. Corrections made accordingly. 218 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Morris. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Fgeces (dry). Jan. 12 7.255 grams. 4.19 grams. . . . 13 9.573 7.92 . . . 14 7.325 7.91 4.75 grams. 15 8.538 7.44 38.00 16 7.282 7.38 71.00 17 8.349 5.28 53.00 166.75 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 coffee were taken. Corrections made accordingly. PHYSIOLOGICAL ECONOMY IN NUTRITION 210 NITROGEN BALANCE. Zooman. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). Jan. 12 7.466 grams. 11.31 grams. 13 9.992 11.63 . . . 14 7.412 9.38 15 8.560 8.44 27.5 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 -f 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 Jan. 12 6.501 grams. 5.94 grams 13 9.975 8.44 14 7.388 7.42 15 8.560 7.89 16 7.282 7.23 17 8.349 8.15 NITROGEN BALANCE. Slimy. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Fjeces (dry). 22.5 grams. 26.0 22.5 24.0 13.0 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 taken at the close of the experiment. PHYSIOLOGICAL ECONOMY IN NUTRITION 221 NITROGEN BALANCE. Cohn. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). Jan. 12 7.793 grams. 6.49 grams. 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 19.0 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. 53.85 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 coffee, and at dinner 22 grams apple sauce were uneaten. Corrections made accordingly. 222 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Broyles. Nitrogen Taken in. Jan. 12 7.475 grams. 5.38 grams. 13 9.495 6.99 14 6.814 7.47 15 8.036 9.67 16 6.695 7.65 17 7.762 5.28 Output. Nitrogen in Urine. Weight of Faeces (dry). 35 grams. 14 20 69 grams contain 6.61% N. 4.56 grams nitrogen. 42.44 46.277 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 NITROGEN 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, 1904. Breakfast. Boiled rice 175 grams, milk 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 rr 0.510 Coffee (breakfast 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 1.21 = 2.117 Fried bacon 20 X 3.80 = 0.760 Fried sweet potato 150 X 0.22 = 0.330 Tea 350 X 0.06 0.210 Coffee (dinner) 350 X 0.11 0.385 Total nitrogen in food 30.466 grams. Total nitrogen in urine 6.880 Fuel value of the food .... 2670 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 225 OAKMAN. Tuesday, March 1, 1904. Breakfast. Fried rice 150 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, one cup coffee 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. Pood. Grams. Per cent Nitrogen. Fried rice 150 X 0.34 Syrup 50 X 0.00 Baked potato 150 X 0.33 B8 Butter . ... 10 + 20 = 30 X 0.16 = Coffee (breakfast) 350 X 0.042 250 X 0.54 =: Boiled onions 150 X 0.27 = Boiled sweet potato . . . . 150 X 0.13 =: Bread 75 X 1.65 = Coffee (dinner) 350 X 0.084 = Salad 120 X 0.14 =. 32 X 1.50 Cheese . . 20 X 3.92 Saratoga chips 79 X 1.22 =. Tea 350 X 0.054 =1 Rice custard 100 X 0.56 = Total nitrogen in food . Total nitrogen in urine Total Nitrogen. 0.510 grams. 0.000 0.495 0.048 0.147 1.350 0.405 0.195 1.237 0.294 0.1 68 0.480 0.784 0.963 0.189 0.560 7.825 grams. 7.420 Fuel value of the food .... 2279 calories. 15 228 PHYSIOLOGICAL ECONOMY IN NUTRITION OAKMAN. Friday, March 4, 190 If,. Breakfast. Fried hominy 150 grams, syrup 50 grams, baked potato 150 grams, one cup coffee 350 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 grains, bread 75 grams, one cup coffee 350 grams, apple pie 130 grams. Supper. French fried potato 200 grams, fried sausage 50 grams, butter 10 grams, bread 50 grams, stewed prunes 125 grams, sponge cake 35 grams, one cup tea 350 grams. Food. Grams. 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) 350 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 = 125 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 2.75 = 1.375 Prunes 125 X 0.17 = 0.212 Sponge cake 35 X 0.83 = 0.290 Tea 350 X 0.072 = 0.252 Stewed potato 150 X 0.18 = 0.270 Total nitrogen in food . . . . 10.427 grams. Total nitrogen in urine , . 7.950 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 grams, 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. Per cent Nitrogen. Total Nitrogen. Boiled Indian-meal 200 X 0.20 = 0.400 gram. Milk 125 X 0.52 = 0.650 Sugar , . . 25 X 0.00 = 0.000 Coffee (breakfast) 350 X 0.10 = 0.350 Fried sweet potato 150 X 0.22 = 0.330 Butter .... 10 4- 10 = 20 X 0.16 = 0.032 Tomato soup 325 X 0.10 = 0.325 Bread 100 + 50 150 X 1.57 2.355 Scrambled eggs '50 X 2.22 = 1.110 Mashed potato 150 X 025 = 0.375 Coffee (dinner) 350 X 0.075 =: 0.262 Bread pudding 250 X 0.80 = 2.000 Stewed peaches 150 X 0.24 = 0.360 Bacon 20 X 4.00 5= 0.800 French fried potato 150 X 056 = 0.840 Tea 350 X 0.084 = 0.294 Total nitrogen in food 10.483 grams. Total nitrogen in urine 6.100 Fuel value of the food .... 2302 calories. 228 PHYSIOLOGICAL ECONOMY IN NUTRITION OAKMAN. Friday, March 4, 1904. Breakfast. Fried hominy 150 grams, syrup 50 grams, baked potato 150 grams, one cup coffee 350 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 75 grams, one cup coffee 850 grams, apple pie 130 grams. Supper. French fried potato 200 grams, fried sausage 50 grams, butter 10 grams, bread 50 grams, stewed prunes 125 grams, sponge cake 35 grams, one cup tea 350 grams. Food. Fried hominy Syrup Baked potato Coffee (breakfast) Butter .... 10 + 10 = Fish-balls Stewed tomato Bread .... 75 + 50 = Coffee (dinner) Apple pie French fried potato Sausage Prunes Sponge cake Tea Stewed potato Total nitrogen Total nitrogen Grams. Per cent Nitrogen. Total Nitrogen. 150 50 150 350 20 150 200 125 350 130 200 50 125 35 350 150 in food in urine 0.32 0.00 0.37 0.099 0.16 1.73 0.19 1.54 0.069 0.38 0.49 2.75 0.17 0.83 0.072 0.18 0.480 grams. 0.000 0.555 0.346 0.032 2.595 0.380 1.925 0.241 0.494 0.980 1.375 0.212 0.290 0.252 0.270 10.427 grams. 7.950 Fuel value of the food , . 2374 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 229 OAKMAN. Saturday, March 5, 190 J^. Breakfast. Boiled Indian-meal 200 grams, milk 125 grams, 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 I .... 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 0.20 0.52 0.00 0.10 0.22 0.16 0.10 1.57 2.22 025 0.075 0.80 0.24 4.00 056 0.084 Total Nitrogen. 0.400 gram. 0.650 0.000 0.350 0.330 0.032 0.325 2.355 1.110 0.375 0.262 2.000 0.360 0.800 0.840 0.294 10.483 grams. 6.100 Fuel value of the food .... 2302 calories. 230 PHYSIOLOGICAL ECONOMY IN NUTRITION OAKMAN. Sunday, March 6, 1904. Breakfast. Fried Indian-meal 150 grams, syrup 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 350 grams, fried rice 100 grams, jam 75 grams. Supper. Sponge cake 150 grams, apple sauce 150 grams, crackers 32 grams, butter 10 grams, one cup tea 350 grams, sardine 14 grams. Food. Grams. Per cent Nitrogen. Fried Indian-meal 150 X 0.38 Syrup 50 X 0.00 = Banana 100 X 0.19 Baked potato 150 X 0.37 = Coffee (breakfast) 350 X 0.072 =. Butter .... 10 -f 10 = 20 X 0.16 = Corned beef 50 X 5.24 Cabbage 200 X 0.34 = Mashed potato 250 X 0.32 Bread 75 X 167 Coffee (dinner) 350 X 0.093 as Fried rice 100 X 0.23 Jam 75 X 0.034 Sponge cake 150 X 1.02 = Apple sauce 150 X 0.044 Crackers 32 X 1.50 = Tea 350 X 0.054 Sardine 14 X 3.35 Total nitrogen in food Total nitrogen in urine Total Nitrogen. 0.570 gram. 0.000 0.190 0.555 0.252 0.032 2.620 0.680 0.800 1.252 0.325 0.230 0.025 1.530 0.066 0.480 0.189 0.469 10.265 grams. 7.960 Fuel value of the food , .3173 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 231 NITROGEN BALANCE. Oakman. Feb. Mar. 29 1 Nitrogen Taken in. 10.466 grams. 7.825 Output. Nitrogen in Urine. Weight of Faeces * (dry). 6.88 grams. . . . 7.42 2 3 8.487 8.750 7.58 6.85 17 grams 72 4 10.427 7.95 39 6 10.483 6.10 19 6 10.265 7.96 35 182 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 faeces collected between the two charcoal layers, marking off accurately the balance period. 232 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Henderson. Feb. 29 Mar. 1 Nitrogen Taken in. 10.261 grams. 7.384 Output. Nitrogen in Urine. Weight of Faeces 8.36 grams. 6.80 2 3 8.487 8.555 8.28 7.37 85 grams. 4 10.427 8.22 . . . 5 10.483 8.09 6 10.265 8.20 28 65.862 55.32 + 113 grams conl 6.21^ 7.017 grams 65.862 grams nitrogen. 62.337 grams nitrogen. Nitrogen balance for Nitrogen balance per seven clays = day = +3.525 grams. +0.503 grams. PHYSIOLOGICAL ECONOMY IN NUTRITION 233 NITROGEN BALANCE. Moms. Nitrogen Taken in. Output. Nitrogen in Urine. Weight of Fasces (dry). Feb. 29 10.466 grams. 6.40 grams. Mar. 1 7.720 6.64 45 grams. 2 8.319 5.40 43 3 8.750 6.55 41 4 10.427 4.99 45 5 10.483 5.38 38 6 10.265 7.01 13 225 grams contain 7.18$ N. 66.430 42.37 + 16.155 grams nitrogen. 66.430 grams nitrogen. 58.525 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. Weight of Faeces (dry). Nitrogen Ou Taken in. Nitrogen in Urine. Feb. 29 10.466 grams. 8.63 grams. Mar. 1 7.825 7.48 2 8.487 8.62 3 8.750 7.18 4 10.427 7.93 5 10.483 7.67 6 10.265 7.95 65 grams 83 20 168 grams contain 6.14% N. 66.703 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 Photographs taken at the close of the experiment. PHYSIOLOGICAL ECONOMY IN NUTRITION 235 NITROGEN BALANCE. Steltz. Taken in. Nitrogen in Urine. Weight of Faeces (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 45 4 11.107 4.66 18 5 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 = +3.560 grams. Nitrogen balance per day = +0.508 gram. 236 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Loewenthal. Feb. 29 Nitrogen Taken in. 10.466 grams. Output. Nitrogen in Urine. "V 7.38 grams. f eight of Faece 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 7.35 15.0 5 10.654 4.29 22.0 6 10.886 8.07 56.0 168.5 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. Cohn. Feb. 29 Nitrogen Taken in. 10.442 grams. Output. Nitrogen in Urine. Weight of Fsecea (dry). 9.74 grams. . . . Mar. I 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. = 9.878gr. -1.401* = 55.616 45.80 + 8.477 grams nitrogen. 55.616 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 fa)ces 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. Feb. 29 10.466 grams Output. Ni rogen in Urine. Weight of Faeces (dry). 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 contain 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. Sliney. - Nitrogen Taken in. Output. Nitrogen m Urine. Weight of Faeces (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 5 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 grams. Nitrogen balance per day = 0.484 gram. 240 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Broyles. Nitrogen Output. Taken in. Nitrogen in Urine. Weight in Faeces (dry). Feb. 29 10.179 grams. 5.74 grams. Mar. 1 7.468 9.26 2 8.487 6.97 3 8.750 6.18 4 10.427 7.68 5 10.483 5.56 6 10.265 7.69 66.059 49.08 13 grams. 4 46 29 42 134 grams contain 6.24% N. 8.361 grams nitrogen. 66.059 grams nitrogen. 57.441 grams nitrogen. Nitrogen balance for seven days = +8.618 grams. Nitrogen balance per day = +1.231 grams. ZOOMAN CORN PhotograpJis taken at the dose of the experiment. PHYSIOLOGICAL ECONOMY IN NUTRITION 241 NITROGEN BALANCE. Fritz. 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 5 10.483 8.71 49 6 10.265 4.78 44 56.276 38.20 56.276 grams nitrogen. 192 grams contain 6.61% N. =12.691 gr. = 1.813* + 10.878 grm. N. 49.078 grams nitrogen. Nitrogen balance for six days Nitrogen balance per day +7.198 grams. +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 faeces, however, was made by deducting one-seventh of the total faseal nitrogen, on the assumption that the nitrogen-content was essentially the same for each day of the seven-day period. 10 242 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 practically 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. This 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 equilibrium 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 grains, butter 20 grams, one cup coffee 850 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, one cup coffee 350 grams. Supper. Sliced banana 150 grams, biscuit 125 grams, fried bacon 20 gramg, French fried potato 200 grams, butter 25 grams, one cup tea 350 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Fried rice 150 X 0.40 0.600 grams. Syrup 75 X 0.051 = 0.038 Baked potato 250 X 0.33 = 0.825 Butter . . 25 + 20 + 20 = 65 X 0.15 as 0.097 Coffee (breakfast) 350 X 0.10 0.350 Pea soup 200 X 0.50 as 1.000 Boiled onion 100 X 0.30 sa 0.300 Sweet potato 260 X 0.12 0.300 Bread 50 X 1.57 = 0.785 Mashed potato 200 X 0.30 as 0.600 Coffee (dinner) 350 X 0.075 53 0.262 Banana 150 X 0.27 = 0405 Biscuit 125 X 1.21 1.513 Bacon 20 X 3.85 0.770 Fried potato 200 X 0.46 =r 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, 1904. Breakfast. Boiled hominy 175 grams, milk 75 grams, sugar 25 grams, baked potato 250 grams, butter 20 grams, one cup coffee 350 grams. Dinner. Hamburg steak with much bread, fat, and onions 125 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. Per cent Nitrogen. Total Nitrogen. Boiled hominy 175 X Milk 75 X Sugar 25 X Baked potato 250 X Butter . . 20 + 10 + 20 = 50 X Coffee (breakfast) 350 X Hamburg steak, etc 125 X Boiled potato 300 X Coffee (dinner) 350 X Carrots 125 X Tapioca-peach pudding . . . 300 X Bread 35 + 35 = 70 X Saratoga chips 75 X Jam 75 X Tea 350 X Total nitrogen in food . . Total nitrogen in urine . . 0.23 0.55 0.00 0.36 0.15 0.057 2.50 0.26 0.051 0.13 0.28 1.51 0.79 0.039 0.06 0.403 grams. 0.413 0.000 0.900 0.075 0.200 3.130 0.780 0.179 0.163 0.840 1.057 0.593 0.029 0.210 8.972 grams. 8.340 Fuel value of the food .... 2840 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 245 OAKMAN. Wednesday, March 30, 1904. Breakfast. Fried hominy 150 grams, syrup 75 grams, butter 10 grams, sliced banana 250 grams, one cup coffee 350 grams. Dinner. Codfish-balls (1 part fish, 5 parts potatoes, fried in pork fat) 125 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. Grams. Per cent Nitrogen. Total Nitrogen. Fried hominy 150 X 0.35 = Syrup 75 X 0.051 = Butter .... 10 + 20 = 30 X 0.15 = Banana 250 X 0.25 = Coffee (breakfast) 350 X 0.066 = Codfish-balls, etc 125 X 3.25 = Mashed potato 250 X 0.26 = Tomato 200 X 0.18 = Bread 35 + 50 = 85 X 1.50 = Apple sauce 200 X 0.053 = Coffee (dinner) 350 X 0.051 = Cabbage 75 X 0.22 = Fried sweet potato 250 X 0.15 = Cranberry sauce 200 X 0.066 = Sponge cake 50 X 0.87 = Tea . 350 X 0.042 = 0.525 grams. 0.038 0.045 0.625 0.231 4.063 0.650 0.360 1.280 0.106 0.179 0.165 0.375 0.132 0.435 0.147 Total nitrogen in food . Total nitrogen in urine 9.356 grams. 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 75 grams, baked potato 250 grams, one cup coffee 350 grams, butter 20 grams. Dinner. Tomato soup, thick, with potatoes and onions boiled together 300 grams, mashed potato 200 grams, scrambled egg 50 grams, bread 50 grams, butter 10 grams, one cup coffee 350 grams. Supper. Bread pudding 150 grams, sliced banana 200 grams, fried bacon 20 grams, boiled potato 200 grams, butter 10 grams, one cup tea 350 grams. Food. Grams. Per cent Nitrogen Fried Indian meal 100 X 0.44 = Syrup 75 X Baked potato 250 X Coffee (breakfast) 350 X Butter . . 10 + 20 + 10 = 40 X Tomato soup 300 X Mashed potato 200 X Scrambled egg 50 X Bread 50 X Coffee (dinner) 850 X Bread pudding 150 X Banana 200 X Bacon 20 X Boiled potato 200 X Tea 350 X Total nitrogen in food . . Total nitrogen in urine 0.051 = 0.32 = 0.066 = 0.15 = 0.48 = 0.26 = 2.15 1.48 = 0.057 = 0.92 = 0.24 = 1.95 = 0.25 = 0.036 .- Total Nitrogen. 0.440 grams. 0.038 0.800 0.231 0.060 1.440 0.520 1.075 0.740 0.200 1.380 0.480 0.390 0.500 0.126 8.420 grams. 7.100 Fuel value of the food .... 2466 caloriei. PHYSIOLOGICAL ECONOMY IN NUTRITION 247 OAKMAK Friday, April 1, 1904. Breakfast. Fried hominy 150 grams, syrup 75 grams, baked potato 200 grams, butter 20 grams, one cup coffee 350 grams. Dinner. Baked spaghetti 250 grams, mashed potato 250 grams, boiled turnip 150 grams, bread 35 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 350 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Fried hominy 150 X 0.24 = 0.360 grams. Syrup 75 X 0.051 - 0.038 Baked potato 200 X 0.33 = 0.660 Butter . . 20 + 10 + 20 = 50 X 0.15 = 0.075 Coffee (breakfast) 350 X 0.06 = 0.210 Spaghetti 250 X 0.64 = 1.600 Mashed potato 250 X 0.28 = 0.700 Boiled turnip 150 X 0.61 = 0.915 Bread 35 + 35 = 70 X 1.56 = 1.092 Apple sauce 200 X 0.053 = 0.106 Coffee (dinner) 350 X 0.072 = 0.252 Apple-tapioca pudding .... 300 X 0.043 = 0.129 Fried sweet potato 200 X 0.15 = 0.300 Jam 100 X 0.039 = 0.039 Bacon 25 X 2.96 = 0.740 Tea .350 X 0.036 = 0.126 Total nitrogen in food . . * 7.342 grams. Total nitrogen in urine 6.830 Fuel value of the food .... 3248 calories. 248 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Oakman. Nitrogen Output. , Taken in. Nitrogen in Urine. Weight 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 grama. PHYSIOLOGICAL ECONOMY IN NUTRITION 249 NITROGEN BALANCE. Broyles. Nitrogen Output. Takeu in. Nitrogen in Urine. Weight of Fseces (dry). Mar. 28 9.027 grams. 6.79 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 = -J-0.153 gram. NITROGEN BALANCE. Fritz. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). Mar. 29 7.229 grams. 5.09 grams. 30 9.235 7.10 25 grams. 31 8.640 5.18 43 Apr.l 7.439 6.74 _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 grams. Nitrogen balance per day = +0.721 gram. 250 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Loewenthal. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). Mar. 28 9.027 grams. (3.27 grams. 13.5 grams. 29 8.760 7.54 52.0 30 9.341 7.07 41.0 31 8.112 6.24 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 42.582 grams nitrogen. 42.665 grams nitrogen. Nitrogen balance for five days = 0.083 gram. Nitrogen balance per day = 0.016 gram. NITROGEN BALANCE. Cohn. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). Mar. 28 8.825 grams. 6.61 grams. 29 8.151 6.48 27 grams. 30 9.211 6.36 25 31 8.030 7.47 23 Apr. 1 7.246 4.35 39 114 grams contain 6.84% N. 41.463 31.27 + 7.797 grams nitrogen. 41.463 grams nitrogen. 39.067 grams nitrogen. Nitrogen balance for five days = +2.396 grams. Nitrogen balance per day = +0.479 gram. PHYSIOLOGICAL ECONOMY IN NUTRITION 251 NITROGEN BALANCE. Coffman. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). Mar. 28 9.027 grams. 8.38 grams. 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 for five days = -3.289 grams. Nitrogen balance per day = 0.657 gram. NITROGEN BALANCE. Sliney. 28.0 grams. 31.5 33.0 26.0 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. Nitrogen Outpv Taken in. Nitrogen in Urine. V Mar. 28 8.527 grams. 7.09 grams. 29 8.630 7.37 30 9.356 8.10 31 8.420 7.47 Apr. 1 7.342 6.78 252 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Steltz. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (drj Mar. 28 8.026 grams. 3.60 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 grains 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. 33.0 grams. 45.0 30.0 28.0 11.6 147.5 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. Nitrogen Outpi Taken in. Nitrogen in Urine. "V Mar. 28 9.027 grams. 7.47 grams. 29 8.379 7.80 30 9.356 6.40 31 8.420 8.04 Apr. 1 7.269 8.44 PHYSIOLOGICAL ECONOMY IN NUTRITION 253 NITROGEN BALANCE. Henderson. Nitrogen Outp Taken in. Nitrogen in Urine. Mar. 28 9.027 grams. 8.40 grams 29 8.972 9.04 30 9.356 5.95 31 8.640 5.42 Apr. 1 7.342 6.60 83 grams. 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 balance per day = 0.708 gram. NITROGEN BALANCE. Morris. 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 JJ3 161 grams contain 7.08% N. 42.298 32.49 -f 11.399 grams nitrogen, 42.298 grams 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 MEN. 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. William G. Anderson, Director of the Yale University Gymnasium. 256 PHYSIOLOGICAL ECONOMY IN NUTRITION YALE UNIVERSITY GYMNASIUM, NEW HAVEN, CONN., April 6, 1904. To Professor RUSSELL H. CFIITTENDEN, 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 from 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 u 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 dj'namometers. 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- pometnc 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 Win. 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. R. 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 by 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 lift, 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, Sleeps. 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 stimulus. PHYSIOLOGICAL ECONOMY IN NUTRITION 261 MEASUREMENTS. (OCTOBER 12 APRIL 2.) Weight.* II 1 Chest Normal. 1 Chest Inflated, j oo oo j Chest 1 g 8 | Deflated, j si It 291 287 >JO 362 357 500 495 || 351 347 Henderson < 157 153 362 369 755 731 953 942 1035 1025 316 311 510 503 Oakman 145 137 344 336 738 727 888 869 947 938 793 795 305 297 508 502 289 282 335 331 512 507 330 331 Morris 129 131 340 351 713 719 850 862 932 938 831 834 280 285 519 525 283 290 327 333 502 509 325 332 Zoom an 120 122 350 360 713 712 868 859 920 914 804 803 290 307 479 486 286 293 312 315 478 484 313 314 Coffman 129 127 352 349 738 716 860 857 923 931 815 818 309 314 618 527 311 316 354 359 520 529 350 354 Steltz | 116 115 330 330 713 717 815 821 850 857 779 771 291 287 487 492 283 281 319 324 483 478 318 322 Loewenthal | 133 130 338 341 680 684 835 840 881 890 822 819 315 306 510 504 311 302 338 342 512 605 333 337 Sliney j 135 133 359 361 718 702 824 834 930 926 823 813 314 306 476 475 302 298 331 333 473 475 330 332 Fritz 167 161 390 361 860 795 880 892 930 997 860 855 360 358 560 555 343 340 377 372 662 559 375 373 Cohn | 142 138 363 354 810 771 871 878 912 914 832 818 326 324 536 529 310 308 374 371 628 520 375 371 Broyles 130 133 356 370 710 720 851 864 861 941 966 805 798 281 283 500 506 282 284 341 344 498 501 334 338 Yale College t 139 360 730 910 295 515 350 509 350 Yale College { 147 357 747 886 940 308 534 358 627 361 * Given here in pounds. t Yale College students, 50% class of the mass of students (2,390 men). J Yale College students, 50% or mean of 500 athletes and gymnasts, picked 2 PHYSIOLOGICAL ECONOMY IN NUTRITION STRENGTH OR DYNAMOMETER TESTS. FIRST TRIALS OCTOBER, 1903; FINAL TEST APRIL, 1904. i " 3d *j scl" W w sFit , gri y 1 j & 1 +H "i M o at "^a l-'s "3 a 3 F o 2 3 o A fi o s c3 3 Henderson < 157 153 465 555 103 135 105 105 130 135 340 600 560 865 8 9 3 9 1.25 1.08 Dt E Et E 2970 4598 Oct. Apr. Oakman j 145 137 365 410 110 130 115 100 95 120 305 560 500 720 12 15 4 10 1.24 1.21 D E D E 3445 5055 ( 129 320 90 75 75 270 350 9 4 1.30 D D 2543 ]\A orris s 131 360 100 85 105 450 710 14 12 1.09 E E 4869 Zooman < 120 400 110 90 130 350 350 8 9 1.40 F E 3070 122 420 115 95 100 440 910 13 18 1.13 E E 5457 Coffman -j 129 127 290 400 105 105 103 85 100 110 320 440 530 830 7 20 6 17 1.20 1.13 F E F E 2835 0269 Steltz | 116 115 300 380 80 100 85 90 105 135 300 410 400 490 10 19 6 10 1.30 1.06 E E E E 2838 4581 Loevventhal j 133 130 365 425 100 130 95 115 85 115 260 570 460 700 6 16 5 12 1.20 108 E E E E 2463 5277 Sliney 135 133 380 420 125 145 130 135 100 115 400 508 600 800 8 15 6 12 1.15 1.08 E E E E 3245 5307 Fritz 167 480 121 85 120 310 615 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 97 370 580 9 11 1.14 E E 4002 Broyles 130 134 485 515 105 105 95 110 90 135 340 560 560 875 6 15 4 13 1.45 1.15 D E F E 2560 5530 Columbia ( University* j 138 410 103 100 332 417 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 T3 A . g a -M 3 d p W a ij s 5 o CM 4J bo 1 1 1 s 1 1 1 13 bo 13 cS 1 1 Oct. 1, '03 129 9 4 90 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 8 95 70 90 315 450 F 325 1.18 2046 3066 Dec. 1, '03 134 10 G 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. 2!), '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 345 1.15 2108 3067 Jan. 24, '04 132 10 6 80 80 85 340 510 E 350 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 95 375 550 E 320 1.14 2620 3815 Mar. 22, '04 132 10 9 98 82 100 370 500 E 360 1.16 2508 3658 April 2, '04 131 14 12 100 85 105 450 710 E 360 1.09 3419 4869 264 PHYSIOLOGICAL ECONOMY IN NUTRITION COFFMAN. i i p< 3 3 A 3 6 Right Hand. Left Hand. M 3 ! Vault and Ladder. > ! J One-fourth Mile Run. 8 s 1 Oct. 1, '03 129 7 105 103 100 320 530 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 350 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 15 12 100 98 120 390 649 E 375 1.12 3483 4840 Dec. 29, '03 126 12 12 100 85 100 250 580 E 365 1.07 3042 4157 Jan. 12, '04 127 12 12 100 86 107 350 575 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. j a 9 PJ | i Left Hand. 1 3 I ! Vault and Ladder. tit I! Q One-fourth Mile Run. Product. i Oct. 1, '03 145 12 4 110 115 95 305 500 D 365 1.24 2320 3445 Oct. 12, '03 146 9 5 112 111 120 360 507 D 375 1.30 2044 3254 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 3584 Dec. 29, '03 139 13 9 105 100 110 350 540 E 380 1.29 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 8 110 105 100 425 700 E 435 1.26 2913 4353 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 T 100 120 560 720 E 410 1.21 3425 5055 26(5 PHYSIOLOGICAL ECONOMY IN NUTRITION ZOOMAN. 1 & 3 1 P. s 1 9 E 1 Right Hand. 1 1 Left Hand. 1 o 130 ji JL 350 1 350 Vault and Ladder. >> S 5 -^ 3 < One-fourth I | Mile Run. 1 -* I 3 Oct. 1, '03 120 8 90 D 400 1.40 2040 3070 Oct. 12. '03 121 9 12 100 95 130 360 370 F 410 1.28 2551 3616 Oct. 26/03 124 11 17 115 75 130 400 400 F 440 1.11 3472 4592 Nov. 9, '03 126 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 90 115 350 495 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 E 405 1.13 3043 4315 Feb. 9, '04 122 10 17 95 85 115 460 545 E 420 1.10 3313 4613 Feb. 23, '04 121 10 17 100 105 112 350 570 E 408 1.12 3260 4497 Mar. 8, '04 119 12 18 105 95 100 425 700 E 410 1.12 3570 4995 Mar. 22, '04 125 12 19 105 94 105 375 650 E 420 1.13 3875 5204 Apr. 2, '04 122 13 18 115 95 100 440 910 E 420 1.13 3797 5457 PHYSIOLOGICAL ECONOMY IN NUTRITION 267 STELTZ. ? 0, p d s I Right Hand. 1 Left Hand. 1 ! o M I ! Vault and Ladder. rf One-fourth Mile Run. Product. , Oct. 1, '03 116 10 6 80 85 105 300 400 D 300 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 Nov. 9, '08 120 15 10 91 96 127 375 505 F 345 1.20 3000 4194 Nov. 23/03 118 17 7 95 110 115 310 430 E 375 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 1.15 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 90 100 300 320 E 400 1.06 3055 3955 Apr. 2, '04 116 19 10 100 90 136 410 490 E 380 1.06 3356 4581 268 PHYSIOLOGICAL ECONOMY IN NUTRITION HENDERSON. ! d P Push up. Eight Hand. Left Hand. Q ! & J Is' 2n > i> st *l One-fourth 1 Mile Run. I H Oct. 1, '03 157 8 3 103 105 130 340 560 F 465 1.25 1727 2965 Oct. 12, '03 159 6 5 115 115 135 300 500 F 485 1.19 1749 2914 Nov. 9, '03 162 9 9 105 105 140 420 700 E 525 1.07 2925 4428 Nov. 23, '03 Dec. 15, '03 157 11 9 135 115 145 500 750 E 515 1.07 3140 3145 Dec. 29, '03 163 5 4 105 . . . 125 250 365 E 520 1.16 1379 2109 Jan. 12/04 153 5 5 85 60 135 320 595 E 530 1.18 1535 2730 Jan. 26, '04 155 5 3 100 65 105 350 460 E 540 1.14 1244 2332 Feb. 9, '04 151 5 5 85 80 115 350 400 E 465 1.12 1512 2542 Feb. 23, '04 153 9 7 110 115 125 450 610 E 535 1.13 2460 3870 Mar. 8, '04 151 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 550 1.12 2635 3922* Apr. 2, '04 163 9 9 135 105 135 600 865 E 555 1.08 2758 4598 PHYSIOLOGICAL ECONOMY IN NUTRITION 269 LOEfaENTHAL. i p, 3 P. Right Hand. 1 ! < 1 ! Vault and Ladder. rt 3! One-fourth 1 Mile Run. j H . 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 F 370 1.11 2403 3538 Oct. 26/03 134 7 125 110 105 370 490 F 360 1.25 938 2138 Nov. 9, '03 135 6 8 126 123 120 365 555 F 365 1.20 1897 3179 Nov. 23, '03 134 7 8 110 100 120 370 420 E 365 1.14 2021 3137 Dec. 1, '03 135 13 11 125 105 85 350 390 E 380 . . . 3240 4195 Dec. 15, '03 130 8 4 115 105 85 345 480 E 360 1.16 1560 2690 Dec. 29, '03 130 10 6 90 80 105 230 300 E 380 . . . 2080 2885 Jan. 12, '04 Jan. 26, '04 130 130 12 9 106 60 104 108 117 80 360 410 480 465 E E 380 385 1.12 1.15 2740 3908 Feb. 9, '04 130 13 8 115 120 115 455 550 E 420 1.09 2730 4085 Feb. 23, '04 133 14 6 115 105 100 430 500 E 385 1.08 2670 3920 Mar. 8, '04 130 14 9 125 120 115 450 700 E 420 1.14 3007 4517 Mar. 22, '04 132 6 11 103 113 120 370 500 E 420 1.10 2244 3450 Apr. 2, '04 130 16 12 130 115 116 570 700 E 425 1.08 3647 5277 270 PHYSIOLOGICAL ECONOMY IN NUTRITION SLINEY. 1 P. s 1 05 Push up. 1 125 Left Hand. i JL 100 i i 3 M 1 Vault and w 1 Ladder. o 380 One fourth Mile Run. -s p 1 Oct. 12/03 135 8 130 400 600 1.15 1890 3245 Oct. 26/03 136 8 9 140 110 100 350 370 F 370 1.13 2260 3450 Nov. 9, '03 139 12 10 150 135 105 460 560 F 420 1.14 3127 4537 Nov. 23, '03 136 7 11 130 110 95 330 570 E 365 1.11 2448 3683 Dec. 1/03 136 11 11 135 125 110 445 620 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 12 130 120 130 370 555 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 11 138 132 105 450 575 E 405 1.08 3105 4405 Feb 23/04 139 12 10 140 145 99 430 650 E 405 1.08 3063 4527 Mar. 8/04 135 14 13 150 130 110 525 825 E 440 1.08 3651 5391 Mar. 22, '04 139 14 9 145 138 116 340 565 E 440 1.07 3197 4500 Apr. 2/04 133 15 12 145 136 116 608 <500 E 420 1.08 3604 5307 PHYSIOLOGICAL ECONOMY IN NUTRITION 271 FRITZ. 1 1 "2 f 4 A =* w w 9 <5 |l | I 1 1 ,d tf S 1 1 ! 1 to 1 1 Oct. 31, '03 167 4 3 121 85 120 310 615 D 480 2.40 1252 2504 Nov. 23, '03 168 6 4 140 90 120 370 1050 F 480 1.30 1685 3455 Dec. 1, '03 172 10 6 130 95 124 345 565 E 480 1.20 2752 4011 Dec. 15, '03 165 7 4 135 85 120 350 720 F 485 1.19 1820 3230 Dec. 20, '03 164 8 9 110 85 90 250 415 E 600 1.20 2788 3538 Jan. 12, '04 165 6 11 118 72 115 425 560 E 525 1.18 2809 4099 Feb. 9, '04 165 11 5 142 117 125 600 880 E 510 1.25 2640 4504 Feb. 23, '04 165 12 5 130 95 120 580 960 E 520 1.18 2813 4678 Mar. 8, '04 162 11 7 125 80 110 550 875 E 500 1.21 2916 4656 Mar. 22, '04 165 10 2* 125 85 110 600 830 E 500 1.16 1986 3736 Apr. 2, '04 161 11 8 140 110 116 720 1030 E 495 1.17 3063 5178 * Sore arm. PHYSIOLOGICAL ECONOMY IN NUTRITION COHN. 1 a 3 P. 3 ,4 1 e 1 Left Hand. 1 li 1 o x 3 I Vault and Ladder. > !! u One-fourth Mile Run. | Product. rt - es Nov. 13, '03 142 3 6 50 75 80 245 340 D 320 2.30 1420 2188 Nov. 23, '03 144 7 5 105 95 87 270 430 D 360 1.38 1802 2687 Dec. 1, '03 145 7 8 85 70 105 310 490 D 350 1.28 2253 3313 Dec. 15 '03 141 89 65 80 270 370 r> 360 1 25 Dec. 29, '03 142 6 7 80 60 87 230 380 D 320 1.33 1846 2513 Jan. 12, '04 141 1 9 70 70 80 280 370 F 350 1.20 1410 2290 Jan. 26, '04 140 6 5 112 73 TOO 300 370 F 365 1.18 1542 2497 Feb. 9, '04 142 6 10 90 75 90 350 475 F 360 1.19 2280 3360 Feb. 23/04 143 7 11 85 90 100 260 450 F 370 1.16 2583 3568 Mar. 22, '04 142 8 10 85 99 100 260 360 E 360 1.16 2556 3460 Apr. 1, '04 138 9 11 90 90 97 370 580 E 400 1.14 2775 4002 SLINEY Photograph taken at the close of the experiment. PHYSIOLOGICAL ECONOMY IN NUTRITION 273 BROYLES. OH 1 1 Is' t! a f a H 3 - 1 X 1 1 I || Iff 31 6 li 1 1 Nov. 13, '03 130 6 4 105 95 90 340 560 D 485 1.45 1370 2560 Nov. 23, '03 127 9 10 95 100 95 370 630 F 465 1.17 2422 3007 Dec. 1/03 130 13 11 130 120 105 420 680 F 480 1.14 3126 4581 Dec. 15, '03 129 9 13 110 110 125 370 470 F 510 1.12 2843 4023 Dec. 29.. '03 123 15 11 105 90 125 300 600 E 480 1.14 3204 4424 Jan. 12/03 126 15 12 101 95 130 370 580 E 485 1.14 3415 4691 Jan. 26/04 130 10 8 103 95 120 470 890 E 480 1.15 2345 4022 Feb. 9/04 130 10 10 105 105 115 610 625 E 500 1.15 2615 4075 Feb. 23, '04 134 12 6 115 100 115 550 850 E 605 1.15 2425 4155 Mar. 8/04 132 15 8 110 110 120 525 900 E 510 1.17 3047 4812 Mar. 22, '04 138 12 12 110 110 125 470 850 E 510 1.14 3320 4989 Apr. 2/04 133 15 13 105 110 135 560 875 E 516 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 the}' are of the better physical condition of their bodies, and (2) the marked in- 18 274 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 surolus 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 CofTman 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 df 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 : 832 TEMPLE STREET, NEW HAVEN, CONN., March 30, 1904. Professor RUSSELL H. CHITTENDEN, Director Sheffield Scientific School, NEW HAVEN, CONN. Sm, 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. Vet. 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 Avere 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 months, 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) CHARLKS II. 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. I. Coffman . . . 17 207.4 34.1 8.7 II. Henderson . . 17 179.9 31.5 21.2 III. Loewentlial . . 17 216.9 43.5 7.8 IV. Morris .... 17 227.7 19.8 3.7 V. Oakman . . . VI. Sliney .... VII. Steltz .... VIII. Zooman . . . 17 22 17 17 222.7 262.4 167.7 264.9 65.4 33.1 163 32.1 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 IX Fritz .... X. Broyles XL Cohn .... Group average (8 only) 218.7 TABLE 2. NOVEMBER, 1903. Name. 1 to << > g 4 d i j H > * i 6 1 j si > 4 t> 3 I bb > 1 *M cS I. Coffman . . II Henderson 4 230.1 22.5 14.0 18 31 184.7 1870 21.4 100 31.4 141 III Loewenthal 11 2246 330 01 96 217 9 105 68 IV Morris 9 237 7 164 63 2766 808 452 V Oakman 6 233.5 19.5 156 99 2205 175 2.6 VI Sliney . . . 10 218.3 25.4 58 94 1971 941 154 VII Steltz 8 1783 159 98 99 201 7 903 136 VIII. Zooman . . IX. Fritz .... 3 14 292.7 187.4 42.4 16.1 77.8 33*? 17 '98 248.1 200.7 71.1 994 33.2 31 206.9 35.0 8.0 X. Broyles . . 1 180.3 13.8 76 15 188.0 958 1 XI. Cohn .... 7 243.3 111.1 345 91 177.0 169 31 8 Group averages 222.6 209.0 TABLE 4. JANUARY AND FEBRUARY, 1904. d 3 2 Name. ~ >P !> bo ^ a A a H < ri 8 A 4 s 1 P l B 1 1 si I. Coffman . . 1 188.5 22.4 27.6 15 246.4 60.5 30.3 29 198.2 14.2 17.9 Feb. II. Henderson 7 206.8 14.2 5.7 21 180.9 8.9 20.2 4 172.1 15.0 29,0 III. Loewenthal 8 208.0 13.2 16.7 22 201.8 16,5 199 IV. Morris . . 6 260.4 39.9 29.0 20 222.3 36.0 9.1 3 244.0 15.6 12.6 V. Oakman 5 235.7 33.4 17.8 19 215.5 17.8 2.4 2 197.0 198 20,9 VI. Sliney . . 14 186.6 20.0 25,9 28 1679 11.8 446 VII. Steltz . . 5 211.5 9.1 23.4 19 200.4 29.2 12.3 2 169.9 13.9 18.2 VIII. Zooman . . 7 237.6 106.2 22.7 21 197.0 13.0 17.9 4 164.5 6.9 50.4 IX. Fritz . . . 11 240.5 73.9 19.9 25 183.9 15,9 367 X. Broyles . . 12 211.6 333 23.7 26 2036 21 7 157 XL Cohn. . . 4 187.1 34.3 21.7 18 195.8 23.7 13.0 1 195.4 47.2 13.4 Group averages 215,8 202.3 PHYSIOLOGICAL ECONOMY IN NUTRITION 281 TABLE 5. MARCH AND APRIL, 1904. 6 6 Name. 1 ti >: *i $ t>b >: , m > ce ! a > * I. Coffman . . . 30 191.9 13.7 24.2 1 194.4 25.9 21.7 II. Henderson . . 31 195.2 15.2 5.9 1 241.3 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 .... 30 239.3 47.1 16.8 u 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 15.6 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 5.3 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 I Ij t-i n o 4 1 I. Coffman . . . 216.1 26.4 VII. Steltz . . . 188.1 14.0 II. Henderson . . 201.1 20.7 VIII. Zooman . . 214.9 33.4 III. Loewenthal . . 224.7 17.5 IX. Fritz . . . 220.6 23.5 IV. Morris . . -. . V. Oakman . . . 231.4 217.9 24.5 11.0 X. Broyles. . . XI. Cohn . . . 187.9 208.8 8.8 26.7 VI. Sliney .... 212.5 19.7 General group average . 21 1.6 282 PHYSIOLOGICAL ECONOMY IN NUTRITION . d ,, P8M * o CM p cs O o o 00 O co r I tO ; | ; O p CO l-H Wd . CO CM I ^ ^ co l-H CO -< ' t , BIP a K o S . p 06 CO i p CM CO CO n ami . ,_; . ^ 2 CM CO CM : : 8 . ^ a! ,,pa H O OS t CO CO p CM O ^ CO . p CM CM a^d t g S CO o CM . CC T-H d| -M. p p o CO O * CO CM O 1 1 p CO OS . o . 1 apd .0 05 CO t ^ S : ^ 8 T-H N pa H o S ed r !>. o CO g p o. o o cd os' co co iQ OD > cm l-H **^ & la S T I S CO CM CS CM O - el nBipan p OS T t O CM o 1 O 1 p O OS CM p co CM i 9WI S o OS . CM CO *+ d P CM * CM 1 CO CO CM p o CO CM CO I 1 CO CO s a^a t- . O CM OS CO CM CO S CO CO - M S K I - CO OS O co t-- CM CO CM os CM' CM p . co' p 1 oI CO S 1 1 CM CO ^ . CO l-H d g M 3 - 00 p O g CO i co CM p o CM p W a^a I 1 OS . CO - CM : "* : T-H 00 - i n^H i i o CM iq p I 1 g i . : 1 O ct pa 8 "* 00 r 1 o OS " O CM . CO CO - 1 o 1 6 Q> P o" S C -9 1 a jd h a QJ 1^4 1 i PHYSIOLOGICAL ECONOMY IN NUTRITION 283 CHARACTER 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 will 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 luemoglobin-content of the blood in connection with 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 hsemoglobin. 284 PHYSIOLOGICAL ECONOMY IN NUTRITION Date. Erythrocytes per cmm. Leucocytes per cmm. Haemoglobin per cent. OAKMAN. Oct 23 1903 5,480,000 7,300 82 Dec 1 1903 6,000,000 9,500 82 Jan 26 1904 . . . 4,670,000 12,500 80-81 Mar. 22, 1904 SLINEY. Oct 22 1903 6,560,000 5,450,000 6,000 11,500 84-85 85 Nov 20 1903 6,070,000 8,800 84 Jan. 19, 1904 Mar 15 1904 4,058,000 6 208 000 11,100 8,400 76 82 BATES. Oct 13 1903 5 088,000 12,000 77 Nov 10 1903 7,344,000 13,600 96 COFFMAN. Oct. 13, 1903 Nov 10 1903 . . 6,024,000 7 544 000 9,300 8600 84 94 Feb 2 1904 .... 3 160 000 11 300 78 Mar 18 1904 5 568 000 10000 74 COHN. Nov 23 1903 5 952 000 17200 94 Feb 2 1904 6 000 000 13600 87-88 Mar 18 1904 7 000 000 9000 85-86 LOEWENTHAL. Oct. 16, 1903 Nov 20 1903 6,392,000 6 780 000 5,900 5000 84 85 Jan. 25, 1904 Mar. 22, 1904 6,500,000 7 000 000 11,200 10 200 85 86-87 MORRIS. Oct. 14 1903 6 728 000 11 300 84 85 Nov. 10, 1903 . 6 620 000 8 100 90-91 Feb. 8, 1904 Mar. 15, 1904 6,000,000 5,000,000 9,600 10,200 87-88 85 PHYSIOLOGICAL ECONOMY IN NUTRITION 285 Date. Erythrocytes per ciiiiu . Leucocytes per cmm. Haemoglobin per cent. STELTZ. Get 16 1903 6 792 000 12400 85-86 Nov. 20, 1903 . . . f . . . . Feb. 8, 1904 Mar 15 1904 5,500,000 5,000,000 7 000 000 13,800 14,700 14 800 88 86-87 85 BROYLES. Nov 24 1903 5 310 000 9200 89 Jan. 19, 1904 Mar. 15 1904 6,200,000 6 600 000 6,100 8800 80 85 ZOOM AN. Oct. 22, 1903 Nov. 24 1903 6,024,000 5,136,000 9,300 6700 91 94 Feb 8 1904 7,760,000 16000 87 88 Mar. 22, 1904 DAVIS. Oct. 13 1903 4,800,000 4,160,000 13,600 5700 88 86-87 Nov. 10 1903 5,850,000 9200 88 FRITZ. Nov. 2, 1903 4,776,000 9800 87-88 Dec 1 1903 6 048 000 9200 94 Jan 19 1904 5 848 000 10000 84 Mar. 15 1904 . . . 5 784 000 6400 92 HENDERSON. Oct 16 1903 . 7 192 000 16000 87 Nov. 20 1903 5 760 000 10200 84 Jan. 25, 1904 Mar. 18, 1904 6,800,000 8,144,000 8,000 15,000 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 remained unimpaired under a daily diet involv- ing the metabolism of only 7 to 8 grains of nitrogen per day and with a fuel value of less than 2800 calories per da}^. 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 condition of the body under a lowered proteid intake. This question, however, we shall discuss more fully later on. It is enough for the present to simply emphasize the fact that with 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 metabolism 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 all 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 FAIR GROUNDS, ST. Louis, Mo., July 8, 1904. Professor RUSSELL H. CHITTENDEN: DEAR SIR, Oil 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 hist 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 DIETARY OF THE SOLDIER DETAIL FROM 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 34 grains, gravy 68 grams, bread 144 grams, coffee 679 grams, sugar 18 grains. Dinner. Beef 171 grams, boiled potatoes 350 grams, onions 55 grams, bread 234 grams, coffee 916 grams, sugar 27 grams. Supper. Corned beef 195 grams, potatoes 170 grams, onions 21 grams, 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. Koast beef 250 grams, gravy 133 grams, bread 231 grams, sugar 21 grams, coffee 667. Supper. Frankfurters 171 grams, bread 128 grams, milk 71 grams, sugar 21 grams, coffee 450 grams. Sunday, October 4, 1903. Breakfast. Beefsteak 299 grams, onions 21 grams, gravy 175 grams, bread 222 grams, milk 83 grams, sugar 21 grams, coffee 491 grams. Dinner. Koast beef 221 grams, potatoes 517 grams, gravy 154 grains, bread 148 grams, pie 184 grams, sugar 18 grams, milk 46 grams, coffee 621 grams. Supper. Koast 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, 1903. Breakfast. Bacon 185 grams, fried potatoes 277 grams, gravy 93 grams, bread 140 grams, coffee 538 grams, sugar 18 grams, milk 65 grams. Dinner. Cabbage 304 grams, corned beef 200 grams, potatoes 309 grams, bread 145 grams, milk 55 grains, sugar 18 grams, coffee 457 grains. Supper. Cabbage 180 grams, potatoes 248 grams, onions 27 grams, bacon .'15 grams, bread 200 grams, butter 30 grams, milk 55 grams, coffee 500 grams, sugar 20 grams, blackberry jam 135 grams. 290 PHYSIOLOGICAL ECONOMY IN NUTRITION Tuesday, October 6, 1903. Breakfast. Bologna sausage 150 grams, bread 230 grams, butter 25 grams, milk 55 grams, sugar 20 grams, coffee 334 grams. Dinner. Beans 130 grams, onions 27 grams, bacon 90 grams, bread 160 grams, milk 55 grams, sugar 30 grams, coffee 500 grams. Supper. Beans 70 grams, beef liver 100 grams, onions 100 grams, bread 132 grams, milk 56 grams, sugar 20 grams, coffee 500 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. Roast beef 240 grams, onions 20 grams, gravy 166 grams, bread 170 grams, milk 56 grams, sugar 20 grams, coffee 550 grams. Supper. Potatoes 280 grams, beef 110 grams, onions 32 grams, bread 185 grams, pie 60 grams, milk 55 grams, butter 35 grams, sugar 20 grams* coffee 500 grams, blackberry jam 60 grams. Thursday, October 8, 1903. Breakfast. Meat 107 grams, eggs 120 grams, bread 117 grams, milk 55 grams, sugar 20 grams, coffee 500 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 347 grams, butter 35 grams, milk 55 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 55 grams, bread 175 grams, sugar 20 grams, coffee 500 grams. Dinner. Roast beef 203 grams, potatoes 143 grams, gravy 144 grams, bread 108 grams, sugar 18 grams, milk 55 grams, coffee 451 grams. Supper. Beef liver 138 grams, onions 93 grams, bacon 86 grams, bread 154 grams, butter 33 grams, sugar 19 grams, milk 55 grains, coffee 500 grams. Saturday, October 10, 1903. Breakfast. Eggs 86 grams, bacon 89 grams, potatoes 187 grams, bread 128 grams, milk 55 grams, sugar 18 grams, coffee 500 grams. Dinner. Fish 233 grams, bacon 65 grams, onions 49 grams, potatoes 140 grams, bread 226 grams, milk 55 grams, sugar 19 grams, coffee 465 grams. Supper. Hamburg steak 224 grams, onions 23 grams, butter 28 grams, bread 147 grams, pie 128 grams, milk 55 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 55 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 50 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 55 grams, sugar 18 grams, coffee 500 grams. Tuesday, October 13, 1903. Breakfast. Beef liver 149 grams, bacon 68 grams, bread 100 grams, milk 55 grams, sugar 19 grams, coffee 375 grams. Dinner. Roast beef 187 grams, potatoes 131 grams, gravy 167 grams, toma- toes 151 grams, bread 112 grams, milk 55 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 14, 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 grains, bread 187 grams, milk 55 grams, sugar 18 grams, coffee 350 grains. Supper. Beef 224 grams, potatoes 242 grams, onions 28 grams, prunes 147 grams, bread 135 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 156 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 55 grams, sugar 63 grams, coffee 500 grams. 292 PHYSIOLOGICAL ECONOMY IN NUTRITION Friday, October 16, 1903. Breakfast. Beefsteak 285 grams, bread 140 grams, milk 61 grams, sugar 20 grams, coffee 545 grams. Dinner. Fish 226 grams, potatoes 287 grams, tomatoes 135 grains, bread 128 grams, milk 55 grams, sugar 18 grams, coffee 500 grams. Supper. Pork sausage 244 grams, apple sauce 204 grams, bread 189 grams, butter 31 grams, milk 61 grams, sugar 20 grams, coffee 545 grams. Saturday, October 17, 1903. Breakfast. Ham 183 grams, potatoes 298 grams, bread 115 grams, sugar 20 grams, milk 61 grams, coffee 545 grams. Dinner. Beef '204 grams, potatoes 290 grams, onions 13 grams, bread 145 grams, milk 61 grams, sugar 20 grams, coffee 375 grams. Supper. Roast beef 142 grams, apple sauce 112 grams, butter 35 grams, bread 183 grams, pie 104 grams, milk 61 grams, sugar 66 grams, coffee 545 grams. Sunday, October 18, 1903. Breakfast. Hamburg steak 234 grams, onions 31 grams, bread 155 grams, milk 61 grams, sugar 20 grams, coffee 455 grams. Dinner. Chicken 326 grams, dressing 142 grams, potatoes 290 grams, tomatoes 453 grams, bread 122 grams, milk 61 grams, sugar 20 grams, coffee 545 grams. Supper. Apple sauce 244 grams, syrup 100 grams, bread 518 grams, milk 61 grams, sugar 20 grams, coffee 500 grams. Monday, October 19, 1903. Breakfast. Eggs 79 grams, bacon 43 grams, bread 127 grams, milk 61 grams, sugar 20 grams, coffee 514 grams. Dinner. Roast beef 214 grams, sweet potatoes 374 grams, tomatoes 305 grams, onions 23 grams, bread 140 grams, milk 61 grams, sugar 25 grams, coffee 545 grams. Supper. Roast beef 173 'grams, apple sauce 214 grams, bread 163 grams, butter 30 grams, milk 61 grams, sugar 25 grams, coffee 509 grams. Tuesday, October 20, 1903. Breakfast. Oatmeal 316 grams, bread 95 grams, butter 19 grams, bacon 95 grams, coffee 600 grams, milk 245 grams, sugar 75 grams. Dinner. Roast beef 187 grams, boiled potatoes 366 grams, tomatoes 156 grams, bread 79 grams, coffee 600 grams, milk 101 grams, sugar 36 grams. Supper. Cold roast beef 176 grams, apple sauce 277 grams, bread 159 grams, butter 36 grams, coffee 370 grams, sugar 39 grams, milk 63 grams. PHYSIOLOGICAL ECONOMY IN NUTRITION 293 Wednesday i 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 145 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 53 grams. Dinner. Corned beef 149 grams, boiled cabbage 191 grams, potatoes 189 grains, bread 87 grams, coffee 51 8 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 grains, 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 %4, 1903. Breakfast. Egg omelette 71 grams, with wheat flour 23 grains, bread 97 grams, butter 27 grams, coffee 545 grams, sugar 63 grams, milk 159 grains. Dinner. Hamburg steak made with bread 163 grams, fat 10 grams, and onions for flavor 90 grains, 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 125 grams, fried rice 242 grams, syrup 64 grams, biscuits 127 grams, butter 33 grams, coffee 363 grams, milk 154 grams, sugar 31 grams. Dinner. Roast pork 252 grams, apple sauce 145 grams, potatoes 234 grams, 294 PHYSIOLOGICAL ECONOMY IN NUTRITION bread 66 grams, tapioca pudding 265 grams, coffee 363 grams, sugar 38 grams, milk 164 grams. Supper. Toasted bread 75 grams, blackberry jam 81 grams, bread 75 grams butter 46 grams, coffee 363 grams, milk 160 grams, sugar 46 grams. Monday, October %6, 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 with potatoes, onions, and thickened 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 25 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 445 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 454 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, &tewed tomatoes 257 grams, bread 61 grams, coffee 363 grams. Supper. Apple sauce 277 grams, biscuits 293 grams, butter 66 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 grains, sugar 47 grams, milk 91 grams, coffee 455 grams.* Dinner. Fish 219 grains, French fried potatoes 158 grams, boiled onions 58 grams, bread pudding 833 grams, coffee 436 grams. Supper. Bacon 61 grams, Saratoga chips 119 grams, stewed prunes 206 grams, bread 155 grams, butter 53 grams, coffee 454 grams. Saturday, October 31, 1903. Breakfast. Steamed oatmeal (soft) 349 grams, sugar 76 grams, milk 182 grams, biscuits 109 grams, butter 53 grams, coffee 409 grams. Dinner. Macaroni flavored with cheese 345 grams, stewed tomatoes 149 grams, bread 58 grams, apple pie 112 grams, coffee 416 grams. Supper. Boiled cabbage 273 grams, bologna sausage 159 grams, bread 79 grams, rice pudding 224 grams, coffee 500 grams. Sunday, November 1, 1903. Breakfast. Apple 240 grams, rice croquettes 271 grams, syrup 67 grams, bread 41 grams, coffee 417 grams. Dinner. Roast pork 294 grams, apple sauce 217 grams, potatoes 352 grams, tapioca pudding 116 grams, coffee 417 grams. Supper. Biscuits 415 grams, butter 58 grams, blackberry jam 133 grams, pickles 33 grams, tea 416 grams. Monday, November 2, 1903. Breakfast. Steamed oatmeal 448 grams, milk 208 grams, sugar 65 grams, bread 70 grams, coffee 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, coffee 516 grams. Tuesday, November 3, 1903. Breakfast. Boiled rice 303 grams, sugar 72 grams, milk 225 grams, bread 67 grains, coffee 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 454 grams, but containing small portions of milk and sugar. 296 PHYSIOLOGICAL ECONOMY IN NUTRITION Wednesday, November 4, 1903. Breakfast. Apple 250 grams, fried hominy 100 grams, syrup 50 grams, coffee 335 grams. Dinner. Hamburg steak with bread, fat, and onions 200 grams, boiled pota- toes 250 grams, stewed tomatoes 250 grams, bread 75 grams, coffee 1 cup. Supper. Apple fritters 226 grams, syrup 50 grams, biscuit 95 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 150 grams, sugar 50 grams, coffee 1 cup. Dinner. Beef stew thickened with corn starch, onions, and potatoes 405 grams, bread 75 grams, apple sauce 125 grams, coffee 1 cup. Supper. Pie 107 grams, chocolate 1 cup, biscuit 200 grams, butter 30 grams, stewed prunes 160 grams. * Rice 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. 1 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 grains, cabbage 200 grams, potatoes 175 grams, bread 75 grains, coffee 1 cup. Supper. Rice pudding 150 grams, 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 grama, coffee 1 cup. Dinner. Macaroni baked with cheese oOO 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 grams, coffee 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, coffee 1 cup. Dinner. Clam chowder with onions, potatoes, and tomatoes 350 grams, bread 75 grams, coffee 1 cup. Supper. Biscuit 277 grams, butter 50 grams, jam 125 grams, sardines 85 grams, coffee 1 cup. 298 PHYSIOLOGICAL ECONOMY IN NUTRITION Saturday, November 14, 1903. Breakfast. Boiled rice 250 grams, milk 125 grams, sugar 50 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 35 grams, bread pudding 250 grams, bread 75 grams, coffee 1 cup, stewed peaches 75 grams. Supper. Fried hominy 150 grams, butter 25 grams, syrup 50 grams, bread 75 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, coffee 1 cup. Dinner. Hamburg steak made with plenty of chopped bread, fat, and onions 200 grams, baked potato 250 grams, bread 75 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 50 grams, coffee 1 cup. Dinner. Codfish-balls made with plenty of potatoes 200 grams, boiled onions 200 grams, bread 75 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 50 grams, bread 50 grams, coffee 1 cup. Dinner. Split pea soup 200 grams, bread 75 grams, pickles 30 grams, tapioca- peach pudding 150 grams, coffee 1 cup. Supper. Biscuit 275 grams, stewed prunes 100 grams, butter 50 grams, tea 1 cup. Sunday, November %% 1903. Breakfast. Apple 217 grams, Johnny cake made of corn meal 200 grams, butter 50 grams, coffee 1 cup. Dinner. Beef stew with onions, potatoes, and corn starch 350 grams, bread 75 grams, coffee 1 cup, pie 118 grams. Supper. Chocolate 1 cup, bread 150 grams, milk 300 grams. Monday, November 6 23, 1903. Breakfast. Boiled rice 300 grams, milk 125 grams, sugar 50 grams, coffee 1 cup. Dinner. Macaroni boiled 300 grams, stewed tomatoes 250 grams, bread 75 grams, pie 114 grams, coffee 1 cup. Supper. Fried rice 150 grams, syrup 50 grams, jam 75 grams, bread 75 grams, tea 1 cup. 300 PHYSIOLOGICAL ECONOMY IN NUTRITION Tuesday, November 24, Breakfast. Boiled hominy 150 grams, milk 125 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 50 grams, baked potato 200 grams, coffee 1 cup. Supper. Fried hominy 100 grams, syrup 50 grams, biscuit 150 grams, butter 35 grams, apple sauce 100 grams, coffee 1 cup. Wednesday, November 25, 1903. Breakfast. Boiled Indian-meal 200 grams, milk 125 grams, coffee 1 cup, orange 225 grams. Dinner. Split pea soup (thick) 200 grams, bread 75 grams, pickles 30 grams, apple pie 120 grams, coffee 1 cup. Supper. Bread pudding 250 grams, stewed peaches 100 grams, crackers 50 grams, butter 25 grams, tea 1 cup. Thursday, November 26, 190-1. Breakfast. Biscuit 250 grams, butter 50 grams, apple sauce 150 grams, coffee 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, coffee 1 cup. Supper. Crackers 50 grams, tea 1 cup, stewed prunes 150 grams, butter 50 grams, wheat bread 100 grams. Friday, November 27, 1903. Breakfast. Boiled rice 250 grams, milk 125 grams, sugar 50 grams, coffee 1 cup. Dinner. Clam chowder with onions, potatoes, and tomatoes 350 grams, bread 75 grams, coffee 1 cup. Supper. Biscuit 275 grams, butter 50 grams, jam 125 grams, sardine 60 grams, coffee 1 cup. Saturday, November 28, 1903. Breakfast. Fried rice 100 grams, syrup 50 grams, coffee 1 cup, apple 200 grams. Dinner. Boiled macaroni 200 grams, stewed tomatoes 250 grams, bread 50 grams, apple pie 150 grams, coffee 1 cup. Supper. Potato chips 100 grams, fried bacon 30 grams, bread 75 grams, jam 75 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 150 grams, bread pudding 250 grams, coffee 1 cup. Supper. Stewed peaches 100 grams, butter 35 grams, 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 oO 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 grains, coffee 1 cup. Dinner. Hamburg steak with bread, fat, and onions 150 grams, boiled pota- toes 250 grams, stewed tomatoes 2">0 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 50 grams, coffee 1 cup. 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 30 grams, coffee 1 cup. Dinner. Boiled macaroni 200 grams, stewed tomatoes 250 grams, bread 50 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 grains, 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 50 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 75 grams, pie 110 grams, coffee 1 cup. Supper. Bread 200 grams, milk 200 grams, stewed peaches 150 grams, cocoa 1 cup. Thursday, December 10, 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 grams, 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 I 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 grains, 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 14, 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 1*21 grams, coffee 1 cup. Supper. Bread 100 grams, milk 200 grams, stewed peaches 150 grams, cocoa 1 cup. 304 PHYSIOLOGICAL ECONOMY IN NUTRITION Tuesday December 15, 1903. Breakfast. Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup. Dinner. Baked macaroni with a little cheese 200 grams, stewed tomatoes 200 grams, bread 50 grams, pie 115 grams, coffee 1 cup. Supper. Bread pudding 250 grams, stewed peaches 100 grams, crackers 50 grams, butter 15 grams, coffee 1 cup. Wednesday, December 16, 1903. Breakfast. Fried rice 100 grams, syrup 50 grams, coffee 1 cup. 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. _ Biscuits 150 grams, butter 20 grams, stewed prunes 150 grams, tea 1 cup. Thursday, December 17, 1903. Breakfast. Boiled hominy 150 grams, milk 125 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 150 grams, coffee 1 cup. Supper. Fried bacon 30 grams, baked potato 150 grams, bread 50 grams, butter 15 grains, 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 150 grams, tea 1 cup. Saturday, December 19, 1903. Breakfast. Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams, bread 35 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 150 grams, stewed peaches 100 grams, crackers 50 grams, butter 15 grams, tea 1 cup. PHYSIOLOGICAL ECONOMY IN NUTRITION 805 Sunday, December 20, 1903. Breakfast. Apple 150 grams, fried Indian-meal 100 grams, bread 35 grams, syrup 50 grains, coffee 1 cup. Dinner. Split-pea soup (thick) 150 grams, bread 40 grams, boiled carrots 100 grains, mashed potato 150 grams, apple pie 125 grams, coffee 1 cup. Supper. Sausage 50 grams, French fried potatoes 100 grams, bread 50 grams, butter 15 grams, tea 1 cup. Monday, December 21, 1903. Breakfast. Wheat griddle cakes 150 grams, syrup 40 grams, coffee 1 cup. Dinner. Beef stew (witli onions and potatoes, thickened with corn starch) 350 grams, bread 75 grams, stewed prunes 125 grams, coffee 1 cup. Supper. Suet pudding 150 grams, apple sauce 125 grams, tea 1 cup. Tuesday, December 22, 1903. Breakfast. Apple 150 grams, boiled rice 150 grams, milk 125 grams, sugar 30 grams, bread 30 grams, coffee 1 cup. Dinner. Baked macaroni with cheese 200 grams, stewed tomatoes 200 grams, bread 50 grams, pie 110 grains, coffee 1 cup. Supper. Bread pudding 250 grams, stewed peaches 100 grams, crackers 50 grams, butter 15 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 24, 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 326 grains. fried sausage 40 grams, bread 75 grams, baked potato 150 grams, coffee 1 cup. Supper Biscuit 175 grams, butter 30 grams, jam 126 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 stuffing 100 grams, cranberry sauce 150 grams, boiled onions 200 grams, mashed potatoes 150 grams, bread 75 grams, orange 200 grams, corn-starch custard 125 grams, coffee 1 cup. Supper. Bread 100 grams, crackers 25 grams, stewed prunes 150 grams, butter 40 grams, tea 1 cup. Saturday, December %6, 1903. Breakfast. Boiled rice 200 grams, milk 125 grams, sugar 30 grams, coffee 1 cup. Dinner. Clam chowder with onions, potatoes, and tomatoes 350 grams, bread 75 grams, pickles 35 grams, coffee 1 cup. Supper. Potato chips 100 grams, fried bacon 25 grams, bread 75 grams, jam 75 grams, tea 1 cup. Sunday, December 27, 1903. Breakfast. Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, apple 200 grams. Dinner. Split-pea soup (thick) 200 grams, bread 75 grams, stewed tomatoes 150 grams, pie 115 grams, coffee 1 cup. Supper. Suet pudding (plum duff) 150 grams, apple sauce 125 grams, tea 1 cup. , Monday, December 28, 1903. Breakfast. Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, apple 200 grams. 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 40 grams, butter 15 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 35 grams, bread 75 grams, jam 75 grams, tea 1 cup. PHYSIOLOGICAL ECONOMY IN NUTRITION 307 Wednesday, December 30, 1903. Breakfast. Boiled rice 150 grams, 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 If. 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, gyrup 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 125 grams. Supper. Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams, butter 15 grams, tea 1 cup. ^08 PHYSIOLOGICAL ECONOMY IN NUTRITION Monday, January fy, 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 75 grams, coffee 1 cup. Supper. Biscuit 150 grams, butter 20 grams, stewed prunes 150 grams, tea 1 cup. Thursday, January 7, 190^. 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, 1904. 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, 1904. 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. Sapper. Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams, butter 15 grams, tea 1 cup. PHYSIOLOGICAL ECONOMY IN NUTRITION 309 Sunday, January 10, 1904- 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 primes 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 grains, boiled cabbage 200 grams, mashed pota- toes 200 grams, bread 50 grams, coffee 1 cup. Supper. Rice pudding 150 grams, stewed peaches 100 grams, crackers 30 grams, butter 10 grams, tea 1 cup. Tuesday, January 12, 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, 367 grams. Supper. Potato chips 100 grams, fried bacon 25 grams, bread 75 grams, jam 75 grams, tea 1 cup = 350 cc. Total nitrogen, 7.793 grams. 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 grains, 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 grams, syrup 50 grams, tea 350 cc., bread 50 grams, butter 15 grams. Total nitrogen, 9.992 grams. Fuel value, 2133 calories. Thursday, January H, 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, 1904- Breakfast. Wheat griddle cakes 200 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 75 grams, coffee 1 cup = 350 cc., apple pie 95 grams. Supper. Apple fritters 200 grams, stewed prunes (stones not included) 125 grams, bread 50 grams, butter 15 grams, tea 1 cup = 350 cc. Total nitrogen, 8.560 grams. Fuel value, 2030 calories. Saturday, January 16, 1904- Breakfast. Soft oatmeal 150 grams, milk 100 grams, sugar 30 grams, bread 30 grams, butter 10 grams, coffee 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 75 grams, tea 1 cup = 350 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, coffee 1 cup = 350 cc. Dinner. Bean soup (thick) 200 grams, bread 75 grams, mashed potato 100 grams, pickles 25 grams, coffee 1 cup 350 cc., custard pie 105 grams. Supper. Crackers 50 grams, butter 15 grams, stewed prunes (without stones) 125 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, coffee 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 30 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 150 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 30, 1904. Breakfast. Apple 150 grams, fried rice 100 grains, syrup 50 grams, biscuit 50 grams, butter 10 grams, coffee 1 cup. Dinner. Baked beans with a little salt pork 150 grams, bread 75 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 125 grams, tea 1 cup, sponge cake 50 grams. Friday, January 22, 190 J^ 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 150 grams, syrup 50 grams, baked potato 125 grams, 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 2 grams, tea 1 cup, potato chips 50 grams. 312 PHYSIOLOGICAL ECONOMY IN NUTRITION Monday, January 25, 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, 1904- Breakfast. Apple 140 grams, wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, bread 50 grams, butter 10 grams. Dinner. Baked beans witli a little salt pork 150 grams, boiled onions 100 grams, bread 75 grams, bread pudding 150 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 25 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, 190^. Breakfast. Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, French fried potatoes 50 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 75 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, 1904* Breakfast. Boiled oatmeal 125 grams, milk 100 grams, sugar 25 grams, coffee 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, 1904. 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 325 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 2, 1904. Breakfast. Fried hominy 100 grams, syrup 50 grams, apple 160 grams, bread 50 grams, butter 10 grams, coffee 1 cup. Dinner. Boiled macaroni 250 grams, stewed tomatoes 250 grams, bread 76 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 60 grams, butter 10 grams, coffee 1 cup. Dinner. Corned beef 40 grains, 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 NUTRITION Thursday, February h 1904. Breakfast. 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 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 150 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, coffee 1 cup, apple pie 100 grains. 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-peach pudding 250 grams, sponge cake 75 grams, tea 1 cup. Monday, February 8, 1904. Breakfast. Boiled hominy 150 gr^ams, milk 125 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 175 grams, fried bacon 20 grams, French fried potatoes 150 grams, butter 20 grams, tea 1 cup. PHYSIOLOGICAL ECONOMY IN NUTRITION 315 Tuesday, February 9, 1904. Breakfast. Fried hominy 125 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, coffee 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 25 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 150 grams, coffee 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 200 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 14, 1904- Breakfast. Apple 140 grams, fried rice 125 grams, syrup 50 grams, baked sweet potato 142 grams, butter 10 grams, coffee 1 cup. Dinner. Tomato soup with potatoes and onions boiled together, thickened with corn starch 350 grams, bread 75 grams, canned string beans 100 grams, baked apple with sugar 140 grains, 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 grains, 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, pple 140 grams, coffee 1 cup. Dinner. Boiled salt mackerel 25 grams, boiled potatoes 250 grams, boiled turnips 200 grams, bread 75 grams, coffee 1 cup, apple pie 100 grams. Supper. Chocolate cake 150 grains, 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 20, 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, boileJ 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 21, 1904. Breakfast. Boiled oatmeal (thin) 125 grams, milk 100 grains, 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 32, 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, coffee 1 cup, apple sauce 150 grams. Supper. Lettuce-apple-celery salad 150 grams, biscuit 150 grams, 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 NUTRITION Wednesday, February 24, 1904. Breakfast. Fried rice 125 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, bread 35 grams, coffee 1 cup. Dinner. Boiled codfish 50 grams, mashed potato 250 grams, boiled carrots 150 grams, bread 50 grams, coffee 1 cup. Supper. Bread pudding with raisins 250 grams, jam 75 grams, crackers 25 grams, butter 15 grams, tea 1 cup. Thursday ', February 25, 1904- Breakfast. Boiled hominy 175 grams, milk 100 grams, sugar 25 grams, coffee 1 cup, baked sweet potato 125 grams, butter 10 grams. Dinner. Hamburg steak with much bread, fat, and onions 150 grams, boiled potatoes 200 grams, butter 15 grams, bread 50 grams, coffee 1 cup, pickles 35 grams. Supper. Tapioca-apple pudding 250 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 50 grams, butter 10 grams, coffee 1 cup, apple 150 grams. Dinner. Oyster chowder with tomatoes, potatoes, and onions 200 grams, bread 75 grams, string beans 150 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 125 grams, milk 100 grams, sugar 25 grams, coffee 1 cup, butter 10 grams, baked potato 140 grams. Dinner. Lyonnaise potato 175 grams, bacon 25 grams, boiled turnips 200 grams, coffee 1 cup, rice pudding 150 grams. Supper. Banana fritters 200 grams, stewed prunes 150 grams, crackers 25 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 15 grams, bread 50 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 150 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, 350 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 32 grams, American cheese 20 grams, Saratoga chips 79 grams, tea 1 cup, 350 grams, 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 75 grams. Dinner. Boiled salt mackerel 25 grams, boiled potatoes 250 grams, boiled turnips 150 grams, bread 75 grams, coffee 1 cup, 350 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, 350 grams. Total nitrogen, 8.487 grams. Fuel value, 2391 calories. Thursday, March 3, 1904. Breakfast. Boiled hominy 175 grams, milk 125 grams, sugar 25 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 grains, coffee 1 cup, 350 grams. Supper. Tapioca-poach pudding 250 grams, bread 75 grams, jam 75 grams, butter 20 grams, tea 1 cup, 350 grams. Total nitrogen, 8.750 grams. Fuel value, 2375 calories. 320 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, coffee 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 125 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 NUTRITION 321 Tuesday, March 8, 1904. Breakfast. Fried rice 150 grams, syrup 50 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup. Dinner. Thick 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 32 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 mucli bread, fat, and onions 150 grams, boiled potato, 250 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 1%, 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, brea'd 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, Breakfast. Fried Indian-meal 150 grams, syrup 50 grams, apple sauce 200 grams, baked potato 250 grams, butter 10 grams, coffee 1 cup. Dinner. Hamburg steak with much bread, fat, and onions 150 grams, boiled cabbage 200 grams, boiled potatoes 250 grams, bread 75 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 14, 1904. 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 250 grams, bread 75 grams, stewed tomatoes 200 grams, coffee 1 cup, baked apple with sugar 150 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 175 grams, milk 125 grams, sugar 25 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup. Dinner. Thick pea-soup 300 grams, boiled potatoes 250 grams, boiled onions 150 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 150 grams, syrup 50 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup. Dinner. Codfish-balls (1 part fish, 4 parts potato, fried in pork fat) 150 grams, stewed potatoes 250 grams, stewed tomatoes 200 grams, bread 75 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 50 grams. Thursday, March 17, 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, mashed potato 250 grams, pickles 30 grams, bread 50 grams, butter 10 grams, boiled turnips 150 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, March 18, 1904. Breakfast. Fried hominy 150 grams, syrup 50 grams, baked potato 250 grams, butter 10 grams, apple sauce 150 grams, coffee 1 cup. Dinner. Clam chowder with much potato, tomato and onions 250 grams, bread 75 grams, mashed potato 150 grams, boiled sweet potato 150 grams, coffee 1 cup, pickles 30 grams. Supper. Bread pudding with raisins 250 grams, stewed peaches 200 grams, fried bacon 20 grams, French fried potatoes 150 grams, crackers 24 grams, butter 10 grams, tea 1 cup. Saturday, March 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. Dinner. Tomato soup thick, with potatoes and onions 325 grams, bread 100 grams, mashed potato 250 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 30 grams. Supper. Apple fritters 200 grams, cranberry sauce 150 grams, gingerbread 30 grams, tea 1 cup. Monday, March 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 0#, 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 grains. 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, 1904. Breakfast. Fried rice 150 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, apple 150 grams. Dinner. Boiled salt mackerel 25 grams, boiled potato 250 grams, boiled tur- nips 150 grams, pickle 20 grams, bread 75 grams, coffee 1 cup, apple sauce 100 grams. Supper. Chopped fresh cabbage with salt, pepper, and vinegar 100 grams, bread 75 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 250 grams, bread 75 grams, butter 10 grams, coffee 1 cup. Supper. Tapioca-peach pudding 250 grams, bread 75 grams, jam 75 grams, butter 20 grams, tea 1 cup. Friday, March 25, 1904. Breakfast. Fried hominy 150 grams, syrup 50 grams, baked potato 150 grams, coffee 1 cup, apple 150 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, apple pie 130 grams. Supper. French fried potatoes 200 grams, fried bacon 20 grams, butter 10 grams, bread 50 grams, stewed prunes 125 grams, tea 1 cup. Saturday, March 26, 1904. Breakfast. Boiled Indian-meal 175 grams, milk 125 grams, sugar 25 grams, butter 10 grams, fried sweet potato 150 grams, coffee 1 cup. Dinner. Tomato soup with potato and onions boiled together 325 grams, bread 100 grams, fried egg 40 grams, mashed potato 150 grams, coffee 1 cup. Supper. Saratoga chips 50 grams, fried bacon 20 grams, bread 50 grams, butter 10 grams, bread pudding with raisins 250 grams, stewed peaches 150 grams, tea 1 cup. Sunday, March 27, 1904. Breakfast. Fried Indian-meal 150 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 250 grams, bread 75 grams, coffee 1 cup, squash pie 130 grams. Supper. Suet pudding 150 grams, apple sauce 150 grams, crackers 32 grams, butter 10 grams, chopped cabbage with salt, pepper, and vinegar 60 grams, tea 1 cup. PHYSIOLOGICAL ECONOMY IN NUTRITION Monday, March <28, 1904. Breakfast. Fried rice 150 grams, syrup 75 grams, baked potato 250 grams, butter 20 grams, coffee, 1 cup, 850 grams. Dinner. Thick pea-soup 200 grams, boiled onions 100 grams, boiled sweet potato 250 grams, bread 60 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 150 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 (I 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 250 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 260 grams, butter 20 grams, coffee, 1 cup, 350 grams. Dinner. Tomato soup thick, with potato and onions boiled together 300 grams. mashed potato 200 grams, scrambled egg 50 grams, bread 60 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, 1904. Breakfast. Fried hominy 150 grams, syrup 75 grams, baked potato 200 grams, butter 20 grams, coffee 1 cup, 350 grams. Dinner. Baked spaghetti 250 grams, mashed potato 250 grams, boiled turnips 150 grams, bread 35 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 35 grams, apple-tapioca pudding 300 grams, tea 1 cup, 350 grams. Total nitrogen, 7.342 grams. Fuel value, 3248 calories. Saturday, April 2, 1904. Breakfast Griddle cakes 200 grams, syrup 50 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup, apple 140 grams. Dinner. Boiled mackerel 25 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 grams, baked sweet potato 200 grams, crackers 25 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 75 grams, crackers 25 grams, butter 10 grams, pickles 25 grams, tea 1 cup. Monday, April 4, 1904- Breakfast. Fried rice 150 grams, syrup 50 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 130 grams, coffee 1 cup, bread 75 grams. Supper. Biscuit 175 grams, butter 25 grams, egg 40 grams, stewed apples 150 grams, 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, Office of Experiment Stations, Bulletin 98. See also " Investigations on the Nutrition of Man in the United States." By C. F. Langworthy and R. I). Milner. U. S. Department of Agriculture, Office of Experiment Stations. Washington, 1904, p. 14. 328 PHYSIOLOGICAL ECONOMY IN NUTRITION that day meat extract, 311 grams ; milk, 4937 grams ; bread, 35 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 288.7 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 grains; 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 activity, 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 STAPLETON Photograph taken in the middle of the experiment, in April. 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 suffice 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-ball 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 grains 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 1 23 grams of proteid matter on his ordinary 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 entirety. 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 all 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. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 r , 1904 kilos c.c. grams gram grams 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 . 23 75.0 1210 1028 17.42 1.020 24 75.0 990 1031 14.85 0.850 25 75.0 1020 1028 26 1035 1029 27 . . 865 1029 28 800 1029 14.19 0.768 2.70 29 690 1026 daily daily daily 30 . . . 765 1026 average average average 31 800 1024 J Feb. 1 75.0 970 1022 2 . . . 1070 1024 3 740 1029 4 870 1027 11.86 0.633 1.77 5 . . . 2660 1010 6 . . . 860 1025 7 865 1027 8 75.0 890 1027 9 75.0 780 1028 10 75.0 1025 1025 11 75.0 1240 1024 10.90 0.820 1.76 12 75.0 815 1027 13 75.0 940 1027 14 75.0 1300 1017 15 . . . 945 1025 16 73.5 1090 1029 17 73.0 720 1031 18 73.0 1000 1028 10.38 0.792 19 73.0 1000 1028 20 1300 1024 21 1110 1025 22 . . . 780 1026 ) 23 73.0 730 1030 [ 10.00 0.699 1.72 24 730 1031 I PHYSIOLOGICAL ECONOMY IN NUTRITION 333 ANDERSON, G. W. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Feb. 25 910 1028 I 26 . 780 1030 \ 10.00 0.699 1.72 27 73.0 1470 1025 daily daily daily 28 1010 1021 average average average 29 72.0 910 1029 1 Mar. 1 775 1031 2 1555 1018 3 . . . 885 1028 - 11.70 0.749 1.84 4 1060 1029 6 910 1029 7 770 1030 8 72.0 850 1029 . . . 730 1030 10 740 1029 11.11 0.705 . . . 11 72.0 770 1030 12 . . . 920 1028 13 . . . 1265 1018 14 745 1027 15 . . 645 1028 16 71.8 700 1029 17 660 1028 7.34 0.630 . . . 18 . . . 640 1029 19 72.0 885 1023 20 885 1027 21 1180 1022 22 660 1029 23 71.0 720 1026 24 840 1027 7.41 0.628 . . . 25 870 1025 26 . 770 1029 27 . . . 800 1031 28 . . . 800 1028 1 29 810 1030 30 71.0 820 1031 31 . . . 780 1032 9.66 0.597 . . . Apr. 1 . . . 630 1034 2 . . . 730 1031 3 . 625 1033 4 5 700 740 1021 1031 j 9.75 0.637 1.68 334 PHYSIOLOGICAL ECONOMY IN NUTRITION ANDERSON, G. W. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o 5 . 1904 kilos. c.c. grams gram grams Apr. 6 695 1033 ] 7 1220 1020 8 670 1034 1- 9.75 0.637 1.68 9 . . . 590 1034 1 daily av daily av. daily av. 10 510 1030 J 11 12 71.0 560 640 1033 1030 | 9.23 1 13 . . . 530 1030 8.11 14 1195 1019 10.32 - 0.671 15 . . . 1005 1024 9.48 16 1140 1021 10.60 17 1050 1023 9.58 18 71.0 870 1026 9.03 i 19 . . . 1110 1025 11.12 20 . . . 1170 1023 9.80 21 810 1030 7.15 I 0.580 . 22 . . . 870 1029 9.55 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 o 70.0 925 1021 8.88 3 70.0 935 1023 9.20 4 1140 1024 9.10 5 990 1026 8.32 0.451 6 960 1026 8.06 7 . . . 585 1031 7.55 8 . . . 620 1031 7.48 9 . . . 660 1029 820 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 7.83 14 780 1031 9.73 16 . . 670 1028 7.40 PHYSIOLOGICAL ECONOMY IN NUTRITION 335 ANDERSON, G. W. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. PA. 1904 kilos c.c. grams gram grains May 16 . . . 730 1030 8.50 . . . . . . 17 1025 1025 8.98 . . . 18 . . 930 1028 8.87 1 19 71.1 865 1025 8.36 20 71.0 1030 1027 9.95 21 70.2 735 1030 8.51 0.523 . . . 22 70.0 570 1029 6.50 daily 23 . . . 625 1026 6.90 average 24 70.5 870 1027 8.45 J 25 . 665 1026 10.25 } 26 70.0 640 1028 6.84 27 28 70.5 70.0 780 660 1024 1032 7.68 7.53 [ 0.586 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 . . . . . . 5 582 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 11.33 . . . . . . 11 725 1029 9.70 . . . . . . 12 1020 1023 10.10 . . . . . . 13 m 920 1024 10.82 . . . . . . 14 70.0 740 1030 10.53 . . . . . . 15 70.9 1425 1023 13.34 Daily average from Feb. 1 879 1027 0.632 1.75 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. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904. kilos c.c. grams gram grams Jan. 15 63.1 1240 1026 16.44 0.733 16 631 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 } 16.85 21 63.1 1720 1021 j daily av. . . . 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 30 63.6 1070 1020 average average 31 63.3 1410 1018 Feb. 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 j 8 62.3 1150 1021 1 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 62.0 1311 1026 "j 23 62.2 1460 1013 J- 11.70 0.846 2.40 PHYSIOLOGICAL ECONOMY IN NUTRITION 337 ANDERSON, W. L. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Feb. 24 60.0 1085 1022 25 60.0 1215 1020 26 62.2 835 1020 h 11.70 0.846 2.40 27 62.2 1590 1021 daily daily daily 28 62.2 1790 1012 i average average average 29 62.3 820 1025 Mar. 1 61.1 770 1029 2 622 670 1029 3 62.2 1295 1023 j- 12.91 0.669 2.32 4 . 1530 1020 5 62.2 1260 1017 6 62.3 1340 1024 7 62.3 920 1025 1 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 61.0 976 1028 27 1080 1024 28 . 1120 1022 1 29 . 1690 1020 30 1580 1017 I 11.19 0.651 Apr. 1 62.3 1325 1018 2 62.9 1075 1018 3 62.9 1500 1015 J 4 5 63.1 62.9 800 1000 1025 1022 j- 10.21 0.625 1.92 338 PHYSIOLOGICAL ECONOMY IN NUTRITION ANDERSON, W. L. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Apr. 7 62.3 750 1027 1 8 9 10 62.3 62.3 62.3 600 500 830 1026 1028 1023 } 10.21 daily av 0.625 daily av. 1.92 daily av. 11 12 61.3 62.2 600 950 1024 1023 }, ] 13 800 1028 6.77 14 . 1090 1018 8.83 }- 0.454 15 . 1250 1025 6.58 16 . 1480 1014 7.81 17 61.3 1130 1024 10.98 J 18 . . . 590 1021 5.56 19 . . . 840 1024 9.63 20 . . . 980 1024 12.24 21 . . . 1220 1022 10.69 0.431 m 22 . . . 1190 1019 9.50 23 1390 1020 10.43 24 62.2 1160 1017 7.52 25 . 1010 1014 5.94 26 . 1200 1019 10.14 27 1660 1015 9.66 28 61.8 1085 1021 8.59 0.459 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 5 . . . 1000 1024 9.30 0.237 6 . . . 1390 1022 11.08 7 . . . 1025 1017 6.46 8 . . . 1520 1017 8.66 9 62.3 970 1017 6.40 10 61.5 11 . . . 1140 1022 10.33 12 60.9 745 1017 6.39 0.451 13 . . . 850 1022 8.31 14 . . . 1140 1022 10.12 15 . . . 1365 1017 8.76 16 . . . 1120 1017 6.58 PHYSIOLOGICAL ECONOMY IN NUTRITION 339 ANDERSON, W. L. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 3 6 . 1904 kilos c.c. grams grain grams May 17 . . . 1940 1014 10.83 . . . . . . 18 . . . 1370 1021 10.03 19 61.3 1120 1022 10.15 20 . 1170 1018 8.64 21 . 1530 1015 8.46 0.439 . . 22 . . . 890 1024 7.96 daily 23 . . . 1200 1017 7.49 average 24 61.1 770 1024 6.60 J 25 . . . 690 1024 7.04 26 60.2 745 1025 8.09 27 t 970 1023 10.40 28 . . . 1160 1022 10.37 0.448 . . . 29 . . . 30 920 1025 8.94 31 . . . . . . June 1 . 1400 1012 5.54 . . . . . . 2 59.5 1070 1020 8.48 . . . . . . 3 . 1190 1018 8.78 . . . . . . 4 69.7 1020 1022 9.00 . . . 5 . 870 1023 8.67 . . . 6 . 870 1025 8.72 . . . . . . 7 . 1350 1017 9.31 . . . 8 60.4 1380 1017 11.55 . . . 9 60.4 1520 1017 9.58 . . . 10 1590 1013 7.35 . . . . 11 60.4 1425 1017 7.74 . . . 12 870 1021 7.67 . . . 13 1410 1017 10.32 . . . . . . 14 . . 1180 1022 10.84 . . . . . . 15 61.0 875 1019 5.67 . . . Daily average from Feb. 1 1156 1020 . . . 0.516 2.14 Daily average from Feb. 1 to April 12 . . . 10.78 Daily average from April 13 to June 15 . . . 1005 . . . 340 PHYSIOLOGICAL ECONOMY IN NUTRITION BELLIS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 5 2 . 1904 kilos c.c. grams grams grams 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 1565 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 - 13.35 0.693 2.32 29 81.2 1440 1018 daily daily daily 30 81.3 1450 1023 average average average 31 81.2 1000 1026 J Feb. 1 81.2 1230 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 h 13.03 0.659 2.44 12 81.2 1075 1026 13 81.2 1405 1021 14 81.2 B 1055 1024 15 81.0* 1470 1025 16 81.1 920 1029 17 81.1 1530 1019 18 81.1 1330 1023 14.15 0.750 19 81.1 1680 1020 20 81.1 950 1029 21 81.1 2050 1018 22 81.1 1450 1030 23 81.1 1540 1027 14.79 0.850 2.60 PHYSIOLOGICAL ECONOMY IN NUTRITION 341 BELLIS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P,0 fi . 1904 kilos c.c. grams gram grams 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 av. daily av. daily av. 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 0.550 2.34 4 80.0 1635 1018 5 80.0 1220 1026 6 80.1 1550 1015 7 80.0 1170 1020 8 800 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. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o e . 1904 kilos c.c. grams gram grams Apr. 4 720 1029 1 5 . . . 730 1019 6 . . 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 12 . . . 890 590 1025 1025 1 8.18 13 77.2 960 1025 7.95 14 . . . 930 1019 6.59 - 0.496 ... 15 . . . 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 1 2 . . . 1200 1022 8.86 3 1475 1016 8.88 4 77.9 1150 1023 7.73 6 . . . 1400 1018 9.57 h 0.271 6 . . . 1340 1020 7.64 7 . . . 1040 1021 8.73 8 78.1 895 1025 6.39 9 . . . 1480 1024 6.13 10 . . . 1125 1020 7.60 11 . . . 1290 1018 8.59 I 0.401 12 78.1 845 1023 8.57 13 . . . 1170 1022 8.92 1 PHYSIOLOGICAL ECONOMY IN NUTRITION 343 BELLIS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P,0 5 . 1904 kilos c.c. grama gram grams May 14 . . . 1005 1020 6.09 } 15 16 17 77.1 855 1210 1520 1023 1014 1014 7.75 5.81 7.93 I 0.401 daily av. 18 . . . 1150 1023 8.35 ] 19 77.2 1905 1015 9.60 20 77.2 1210 1020 10.67 21 76.3 815 1027 8.46 0.461 . 22 76.5 1020 1019 7.71 23 76.8 890 1023 5.98 24 77.1 1030 1022 6.61 Daily average from Feb. 28 1127 1021 . . . 0.531 1.98 Daily average from Feb. 28 to April 12 . . . . . . 9.30 . . . . . . Daily average from April 13 to May 24 * ' ' 8.45 344 PHYSIOLOGICAL ECONOMY IN NUTRITION CALLAHAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. 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 1034 20 89.5 880 1027 21 89.0 1170 1025 22 89.0 820 1030 23 88.0 610 1031 10.26 0.641 1.52 PHYSIOLOGICAL ECONOMY IN NUTRITION 345 CALL A HAN. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. ; 1904 kilos c.c. grams gram grams Feb. 24 87.0 520 1034 } 25 88.0 1160 1017 26 87.5 385 1033 f 10.26 0.641 1.52 27 28 29 88.0 87.0 86.0 610 610 1095 1031 1030 1026 daily J average daily average daily average 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 0.593 . 11 84.0 670 1032 12 84.0 510 1033 13 84.0 450 1031 14 83.5 470 1025 15 84.0 1030 1022 16 84.0 825 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 82.0 590 1029 30 31 82.0 82.5 1300 1590 1020 1020 7.60 0.587 Apr. 1 2 82.0 82.0 1600 610 1018 1026 3 81.5 430 1026 346 PHYSIOLOGICAL ECONOMY IN NUTRITION CALLAHAN. Date. Body- weight. Urine. Volume. 24 hours. Sp; Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Apr. 4 81.0 290 1030 5 82.0 650 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 J 11 82.0 540 1022 1 12 82.0 680 1026 > 4.98 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 83.0 735 1022 7.32 20 83.0 930 1023 8.31 21 83.0 700 1032 10.16 0.685 22 83.0 1220 1024 11.13 23 83.0 860 1027 7.89 24 83.0 1140 1015 7.59 25 26 83.0 83.5 620 670 1026 1028 8.02 8.08 L 0.544 . . . 27 83.0 1200 1019 7.92 28 83.0 1340 1020 8.84 29 83.5 900 1032 13.23 30 83.5 1250 1022 13.50 May 1 84.0 1160 1030 16.77 2 84.0 1080 1026 11.73 3 84.0 960 1029 16.13 ' 0.453 . i 4 83.5 1140 1035 19.36 5 83.5 1290 10S1 18.35 6 . . . 780 1040 16.43 7 83.0 870 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 83.0 1020 1024 9.21 12 83.0 840 1024 9.08 0.666 13 83.5 930 1025 10.05 14 83.5 1200 1016 5.55 PHYSIOLOGICAL ECONOMY IN NUTRITION 347 CALLAHAN. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. r,0 6 . 1904 kilos c.c. grams gram grama May 15 83.5 1110 1018 8.99 1 16 83.5 1050 1018 9.C4 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 82.0 610 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 . . . . . . 5 82.0 480 1034 8.21 . . . . . . 6 82.5 480 1030 6.91 . . . . . . 7 82.5 570 1029 9.61 . . . . . . 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 April 13 to June 15 . . . . . . 9.52 ... 348 PHYSIOLOGICAL ECONOMY IN NUTRITION DONAHUE. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 0o- 1904 kilos c.c. grams gram grams Jan. 19 64.5 1500 1017 17.46 0.872 . . . 20 1060 1027 14.88 0.756 . 21 64.5 910 1033 14.41 0.525 . . . 22 1150 1028 1325 0.599 23 810 1026 11.76 0.428 24 . 790 1030 17.91 0.672 25 . 820 1028 26 . . . 960 1024 27 800 1026 28 . . 870 1025 10.67 0.498 1.90 29 . . . 740 1025 daily daily daily 30 63.5 655 1029 average average average 31 790 1026 Feb. 1 . . . 570 1029 2 . . . 730 1027 3 . . . 760 1029 4 . . . 680 1030 10.34 0.458 1.81 5 . . . 930 1025 6 . . . 820 1026 7 . . . 600 1029 8 63.0 740 1025 9 565 1030 10 . . . 710 1027 11 . . . 870 1025 9.24 0.470 1.76 12 . . . 705 1025 13 . . . 740 1026 14 . . . 595 1027 15 . . 860 1026 16 63.2 830 1024 17 780 1026 18 735 1026 19 720 1028 . 7.47 0.465 20 63.0 690 1027 21 . . . 900 1025 22 62.7 775 1027 23 . . . 600 1028 24 . . . 920 1027 25 . . . 700 1027 7.33 0.552 1.56 26 1040 1023 27 600 1031 PHYSIOLOGICAL ECONOMY IN NUTRITION 349 DONAHUE. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 S . 1904 kilos c.c. grams gram grams Feb. 28 . . . 710 1024 7.33 0.552 1.56 20 . . 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 J 14 930 1018 16 G2.7 985 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 "i 22 . . . 920 1024 23 24 850 720 1020 1026 5.61 0.363 26 62.7 730 1024 27 . . . 970 1026 28 . . . 860 1021 - 29 . . . 990 1022 30 6^.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 6 . 740 1028 6 . 850 1027 9.91 0.693 1.79 7 . 740 1028 8 1010 1028 350 PHYSIOLOGICAL ECONOMY IN NUTRITION DONAHUE. Date. Body- Weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Apr. 9 700 1029 1 9.91 0.593 1.79 10 . . . 900 1025 J daily av. daily av. daily av. 11 12 . . . 1150 1230 1020 1021 1 9.59 13 . . . 1000 1021 7.38 14 . . . 710 1025 6.18 0.343 . . . 15 . . . 920 1022 8.78 16 63.0 700 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 63.0 750 1022 7.65 2 . . . 775 1022 6.88 3 . . . 710 1022 6.01 4 . . . 1075 1021 7.22 5 . . . 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 1 10 . . . 720 1023 6.91 11 63.0 750 1024 7.11 12 63.0 700 1022 651 j- 0.365 13 . . . 710 1024 6.94 14 . . . 825 1025 8.68 15 . . . 1100 1020 7.79 16 . . . 1000 1021 6.12 17 1010 1020 5.94 18 950 1020 5.75 0.343 PHYSIOLOGICAL ECONOMY IX NUTRITION 351 DONAHUE. Urine. Body- Date. weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 fi . 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 . . . 23 750 1022 7.69 daily 24 920 1023 7.34 average 25 . 750 1022 10.22 26 62.2 775 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 . 850 1022 7.40 4 . . . . . . . . . . . . 5 62.8 650 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 . . . 650 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 . . . . . . 7.55 Daily average from Apr. 13 to June 15 . . . . . . 7.39 . . 352 PHYSIOLOGICAL ECONOMY IN NUTRITION JACOBUS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams 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 0.595 . 20 . . 670 1030 11.98 0.553 . 21 . . . 730 1029 10.91 0.586 22 . . 990 1025 12.12 0.594 23 58.7 825 1021 9.55 0.436 . 24 . . . 680 1027 9.10 0.449 . 25 . . 1260 1018 26 875 1022 27 . 680 1028 28 57.0 850 1022 9.58 0.442 1.72 29 58.0 760 1020 daily daily daily 30 57.7 560 1029 average average average 31 . . . 660 1028 Feb. 1 . . . 700 1023 1 2 57.2 567 1030 3 . 600 1030 4 57.5 582 1026 8.30 0.548 1.60 5 ... 740 1024 6 56.8 470 1028 7 . . . 405 1032 8 56.0 575 1028 9 57.2 540 1028 10 56.6 520 1029 11 57.0 1000 1020 7.73 0.460 1.74 12 . . . 920 1015 13 . . . 845 1020 ' 14 . . . 480 1028 15 . . 750 1025 16 56.8 810 1022 17 56.4 760 1020 18 . . . 1100 1017 - 6.27 0.399 19 56.6 960 1020 20 56.3 620 1025 21 . . . 580 1027 22 57.3 770 1020 } 23 56.7 795 1024 > 6.96 0.521 1.47 PHYSIOLOGICAL ECONOMY IN NUTRITION 353 JACOBUS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 6 . 1904 kilos c.c. grama gram grams 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 56.8 815 1024 Mar. 1 57.0 760 1027 2 57.0 690 1025 3 56.8 1720 1012 - 8.43 0.315 1.76 4 1010 1019 5 . . . 790 . . . 6 . . . 440 1033 J 7 56.6 970 1019 8 . . . 1130 1018 9 . 440 1031 10 1480 1016 > 7.88 0.535 . . . 11 . . 1300 1015 12 . . . 1165 1013 13 . . . 1680 1011 14 56.8 1200 1015 15 . 1330 1010 16 . . 1065 1015 17 56.8 1170 1013 - 5.98 0.454 . . . 18 . 1030 1018 19 56.8 1445 1012 20 56.8 975 1020 21 . . . 870 1018 1 22 . . . 1400 1014 23 24 57.3 840 1020 1020 1021 - 8.30 0.418 25 i 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 . 615 1026 J 4 695 1029 8.71 0.310 1.82 23 354 PHYSIOLOGICAL ECONOMY IN NUTRITION JACOBUS. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Apr. 5 . . . 830 1026 " 6 . . . 762 1019 7 8 9 57.0 1205 1180 1035 1026 1015 1017 - 8.71 daily 0.310 daily 1.82 daily 10 . . 1300 1015 average average average 11 1045 1026 1 12 610 1024 > 7.88 13 . . . 410 1027 6.81 14 . . 600 1025 6.84 0.460 . 15 . . 1160 1017 8.49 16 56.8 820 1021 7.72 17 . . . 555 1029 6.96 18 . . . 610 1026 7.36 19 . . . 515 1028 6.67 20 . . . 710 1023 7.71 21 . . . 480 1026 6.94 0.441 22 55.0 565 1026 7.19 23 . . . 460 1031 7.16 24 . . . 650 1027 6.27 25 ... 750 1020 6.30 26 . . 1170 1017 7.93 28 1010 1019 6.06 29 . . 1110 1018 8.59 0.507 . . . 30 ... 1050 1020 8.44 May 1 . . . 715 1030 9.44 2 56.6 1460 1014 10.50 3 ... 1185 1019 9.45 4 ... 1270 1019 10.52 5 56.6 1010 1019 9.70 0.382 6 . . . 1090 1021 9.94 7 . . . 1100 1016 8.65 8 . . . 765 1024 9.78 10 . . . 555 1026 7.96 1 11 . 640 1027 6.60 12 ... 1160 1016 7.03 13 . . . 665 1025 7.66 0.296 14 . . . 1240 1014 6.61 15 56.6 595 1027 7.89 j 16 1460 1012 7.45 PHYSIOLOGICAL ECONOMY IN NUTRITION 355 JACOBUS. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P.0 5 . 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 25 950 1017 7.53 26 56.8 555 1023 5.83 27 . . 100 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 ... ... 4 . 705 1019 6.73 . . . ... 5 1010 1013 6.30 . . . . . . 6 600 1024 569 . . . . 7 . 925 1016 6.72 . . 8 . 1015 1014 7.30 ... 9 925 1019 6.05 ... . . . 10 57.0 1285 1012 5.25 ... . . . 13 . . 855 1018 8.36 ... . . . 14 . 735 1019 6.97 ... . . . 15 57.0 495 1028 8.32 . . . Daily 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 NUTRITION SCHENKER. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o s . 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 . 925 . . . 28 . . . 1140 1023 - 13.23 0.693 2.03 29 72.3 1025 1024 daily daily daily 30 1900 1015 average average average 31 . . . 1105 . . . Feb. 1 . . . 1320 1023 1 2 71.6 885 1029 3 . . 1260 1023 4 . . . 1480 1020 13.86 0.693 2.16 5 . . . 970 1027 6 71.4 1150 1026 7 . . . 1270 1022 J 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 1030 24 71.9 1140 1024 25 . . . 1730 1016 8.85 0.624 2.17 26 ^^*^-m ^^.^ 1145 ^B 1022 MBB^^BB^MMM* MMWMMM^MMMM HBH^HIMMI^^^^M ^MMHMHB PHYSIOLOGICAL ECONOMY IN NUTRITION 357 SCHENKER. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Feb. 27 . . . 2015 1018 ^ 8.85 0.624 2.17 28 1150 1023 j daily av. daily av. daily ar. 29 1230 1028 Mar. 1 71.8 1246 1026 2 . . . 770 1030 3 70.8 1480 1016 11.49 0.799 2.43 4 . . . 1325 1028 5 . . . 1960 1014 6 1230 1021 J 7 . . 1900 1016 8 72.4 1760 1016 9 . . 910 1026 10 . 2050 1015 10.11 0.734 . . . 11 72.5 940 1020 12 . . . 2200 1002 13 . 2790 1011 14 . . . 1880 1014 16 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 1016 J 26 . 876 . . . . . . . . . 27 . 1520 1018 28 . 1675 1017 29 . 1175 1025 30 . 1110 1021 10.85 0.660 . . . 31 . 2340 1012 Apr. 1 . . . 1440 1021 2 . . . 1200 1021 3 . . . . . . . . . 4 . 1110 1022 5 . . 785 . . . 11.64 0.782 6 . . . 1130 1023 7 74.1 945 1027 358 PHYSIOLOGICAL ECONOMY IN NUTRITION SCHENKER. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 o 5 . 1904 kilos c.c. grams gram grams Apr. 8 . . . 1050 1024 } 9 . . . 925 1022 i- 11.64 0.782 . . . 10 . . . 1555 , 1020 j daily av. daily av. 11 73.8 1440 1015 8.44 1 13 1250 1023 12.23 14 1330 1026 10.06 15 . . . 1880 1018 12.41 0.620 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 j 25 1400 1020 9.07 26 . . . 1400 1020 8.15 27 . . 1710 1017 9.13 28 . . . 2220 1011 9.59 0.^94 . . 29 73.4 1940 1015 11.29 30 . . . 980 1025 10.76 May 1 . . . 1625 1015 10.05 2 . . . 1950 1014 8.89 , 3 . . . 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 11.51 9 . . . 2095 1014 11.46 10 . . 1360 1016 9.96 11 . . . 1040 1022 8.74 r 0.229 12 . . . 1250 1024 11.02 15 . . . 1215 1020 8.68 16 ... 1450 1018 8.96 17 . . . 1725 1014 829 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. Tlafo Body- JJrtC-6. weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. PA- 1904 kilos c.c. grams grama grams May 21 72.7 1000 1025 8.76 22 1570 1018 9.98 23 24 1780 1210 1015 1018 10.04 8.71 j* 0.427 .daily av. 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 . . . . . . 3 1610 1017 8.50 . . . . . . 4 72.2 1380 1020 8.94 . . . . . . 5 . 4 795 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 0.624 Feb. 8 1500 1019 . 2.20 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. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen . Uric Acid. P-A. 1904 kilos c.c. grams gram grams 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 . . i 25 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 daily 30 77.1 1310 1027 average average average 31 76.1 800 1031 j Feb. 1 76.1 1090 1028 2 76.1 1175 1025 3 76.0 1120 1030 4 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 15 76.0 1040 1026 16 76.0 1020 1028 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 23 76.0 76.0 1590 1870 1023 1 13.03 0.967 2.56 PHYSIOLOGICAL ECONOMY IN NUTRITION 361 STAPLETON. Date. Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. PA- 1904 kilos c.c. grams gram grams Feb. 24 7C.O 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 5 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 76.0 550 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 1650 1014 16 76.0 1120 1019 17 76.0 690 1027 10.26 0.767 . . . 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 11.55 0.794 . . . 25 76.0 1470 1025 26 76.0 1280 1025 27 76.0 1240 1021 28 76.0 1020 1023 29 77.0 1440 1018 30 76.0 1595 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 E1CONOMY IN NUTRITION STAPLETON. Date, Body- weight. Urine. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. P 2 5 . 1904 kilos c.c. grams gram grams Apr. 4 1420 1027 5 . . . 1260 1029 6 7 1095 1315 1026 1030 - 17.56 0.929 2.77 8 1180 1029 daily daily daily 9 1140 1030 average average average 11 75.0 1285 1031 1 12 940 1023 j 16.43 13 . . . 750 1027 9.59 14 720 1026 10.45 15 . 910 1028 10.70 ' 0.550 16 . . . 815 1021 6.32 17 . . . 1110 1012 5.33 18 . . . 820 1024 4.58 19 . . . 750 1025 7.38 20 74.0 880 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 75.0 1570 1019 8.29 28 . . . 1040 1025 9.05 > 0.599 29 . . . 1020 1022 9.98 30 1000 1026 9.40 May 1 . . . 1025 1025 10.56 2 1070 1027 11.25 8 1585 1018 10.37 4 75.0 1805 1023 8.70 5 . . . 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 STAPLETON. Urine. Date. Body- weight. Volume. 24 hours. Sp. Gr. Nitrogen. Uric Acid. PA. 1904 kilos c.c. grains gram grams May 15 . . . 800 1026 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 - 0.691 . . . 22 . . . 890 1028 9.56 daily 23 . . . 690 1020 . 8.03 verage 24 76.0 905 1025 9.04 25 . . 665 1031 8.46 26 27 74.5 630 950 1026 1024 7.45 8.83 \ 0.663 2.27 28 73.0 850 1027 10.60 I 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 1147 5 880 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. 25 1094 1024 . . . 0.699 2.64 Daily average from Jan. 25 to April 12 . . . . . . 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 . . 10.07 H. S. Bellis .... 8.45* Grand average for W.H.Callahan . . 9.55' period = 8 . 81 grams of M.Donahue. . . . 7.39 * d C. S. Jacobus . . . 7.43 H. R. Schenker . . 9.82 John Stapleton . . . 9.00 . 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 way, 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. Callahan,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 bod}- -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 : Average daily Metabolized Nitro- Nitrogen gen per kilo of wei * ht - excreted. bodweight. kilos grams gram Bellis 78 8.45 0.108 Callahan 83 9.52 0.114 Donahue 62 7.39 0.119 Stapleton 75 9.00 0.120 Anderson, G. W. . . 71 8.81 0.124 Jacobus 56 7.43 0.132 Schenker 73 9.82 0.134 Anderson, W. L. . . . 61 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 m quantity with the nitrogen of the above rations. Tuesday, April 26, 1904. Breakfast. Banana, boiled hominy with sugar and cream, coffee, rolls, butter. Lunch. Spaghetti, Atewed tomatoes, potatoes, boiled onions, bread, butter, coffee, fried homin/ with syrup. Dinner. Split-pea soup, fried bacon with French fried potato, spinach, bread, butter, stewed prunes, lettuce-celery-apple salad, cream puffs, coffee. STAPLETON Photograph taken in the middle of the experiment, in April. PHYSIOLOGICAL ECONOMY IN 'NUTRITION 367 Wednesday, April 27, 1904. Breakfast. Fruit, farina with 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, codfish-cakes, boiled potato, boiled lima beans lettuce-orange salad, ice cream, coffee. Thursday, April 88, 1904. Breakfast. Banana, coffee, 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, coffee, 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 4, 1904. 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 puree, codfish-cakes, baked potato, boiled lima beans, lettuce- apple salad, bread, butter, cream puffs, coffee. Thursday, May 5, 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, 1904. Breakfast. One apple, fried hominy with syrup, baked potato, rolls, butter, coffee. Lunch. Clam chowder witli 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, 1904. Breakfast. Banana, boiled rice, sugar, cream, baked potato, coffee, rolls, butter. Lunch. Consomme, spaghetti a 1'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. PHYSIOLOGICAL ECONOMY IN NUTRITION 369 Sunday, May 8, 1904. Breakfast. Banana, fried rice, syrup, coffee, 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 14, 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, 1904. 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. Consomme, 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 Thursday, May 19, 1904. Breakfast. Sliced banana, boiled hominy, cream, sugar, baked potato, bread, butter, coffee, unch. Egg omelette, jelly, French fried potato, boiled onions, fried hominy, syrup, bread, butter, apple pudding, coffee. Dinner. Tomato puree, baked macaroni, fried bacon, fried sweet potato, spinach, bread, butter, Indian-meal pudding, coffee. Friday, May 20, 1904. 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. Consomme, boiled halibut, mashed potato, string beans, bread, butter, rice croquettes, cranberry jam, coffee. Saturday, May 21, 1904. Breakfast. Sliced banana, cream, sugar, boiled Indian-meal, baked potato, bread, butter, coffee. Lunch. One lamb chop, potato croquettes, fried Indian-meal, syrup, stewed tomatoes, bread, butter, coffee, water ice. Dinner. Bean pure'e, scrambled egg, bacon, French fried potato, lettuce- orange salad, farina pudding, prunes, bread, butter, coffee. Sunday, May 88, 1904- 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, bread, 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 croquettei, string beans, bread, butter, water ice, coffee. 372 PHYSIOLOGICAL ECONOMY IN NUTRITION Tuesday, May 24, 1904. Breakfast. Banana, boiled rice, cream, sugar, baked potato, bread, butter, coffee. Lunch. Cream of celery soup, farina croquettes, tomato sauce, boiled onions, mashed potato, bread, butter, stewed prunes, coffee. Dinner. Tomato pure'e, Hamburg steak made with much bread, French fried potato, spinach, farina croquettes, bread, butter, lemon pie, coffee. Wednesday, May 25, 1904. 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, 1904. 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 pure'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, 1904. 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 29, 1904. 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. Consomme, 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-orang^ salad, bread, butter, ice cream, cake, coffee. Wednesday, June 8, 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 pure'e, baked macaroni, dried beef stewed with milk, boiled potato, spinach, bread, butter, Indian-meal pudding, coffee. 374 PHYSIOLOGICAL ECONOMY IN NUTRITION Friday, June 10, 1904. Breakfast. Banana, fried hominy, syrup, rolls, butter, coffee. Lunch. Clam chowder, mashed potato, boiled lima beans, bread, butter, tapioca pudding, coffee. Dinner. Consomme', bluefish (broiled), Lyonnaise potato, asparagus, bread, butter, cranberry jam, lemon pie, coffee. Saturday, June 11, 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 12, 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, 1904. 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 still 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 Breakfast. Banana 141 grains, bread 60 grams, butter 15 grams, coffee 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 grains, 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 76 grams, sugar 28 grams. Pood. Grams. Per cent Nitrogen. Banana . . 141 X 0.23 Butter . . 16 + 30 + 10 = 55 X 0.15 Sugar . . . 31 + 21+28 = 80 X 0.00 8 Cream . . . . 80 + 75 = 155 X 0.46 Bread . . . 60 X 1.66 Coffee . 150 + 150 + 150 = 450 X 0.06 Bread . . . 21 X 1.60 Soup . . . 247 X 0.41 _ Fried potato 222 X 032 String beans 65 X 0.34 Consomme . 150 X 0.38 _ Bread . . . 45 X 1.80 _ Spinach . . 200 X 0.53 Potato . . 150 X 0.38 Pie. ... 103 X 0.43 = Total nitrogen in food . Total nitrogen in urine Total Nitrogen. 0.324 grams. 0.083 0.000 0.713 0.996 0.270 0.336 1.013 0.710 0.221 0.570 0.810 1.060 0.670 0.443 8.119 grams. 5.750 Fuel value of the food . , 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. Food. Banana . . 98 X 0.23 = Bread . . . 60 X 1.54 = Butter . . . 10 4- 19 = 29 X 0.15 Sugar . . . 45 + 21 + 7 = 73 X 0.00 : Coffee . . 150 + 150 = 300 X 0.06 Cream . . . . 125 + 50 = 175 X 0.47 = Hominy . . 150 X 0.20 Bread . . . 61 X 1.60 = Potato . . 100 X 0.49 Fried hominy 114 X 0.67 =r Syrup . . 48 X 0.024 i= Onion . . . 139 X 0.27 Bread . . . 40 X 1.74 = Tomato puree 200 X 0.53 = Fried sweet potato ....'. 77 X 0.38 Macaroni . 100 X 0.93 = Spinach . . 100 X 056 Bacon . . , 21 X 3.00 as 100 X 0.20 = Total nitrogen in food . Total nitroeren in urine Grams. Per cent Nitrogen. Total Nitrogen. 0.225 grams. 0.924 0.044 0.000 0.180 0.823 0.300 0976 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 PHYSIOLOGICAL ECONOMY IN NUTRITION DONAHUE. Friday, May %0, 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 150 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. Food. Grams. Per cent Nitrogen. Total Nitrogen. Orange 70 X Butter .... 32 + 15 = 47 X Koll 59 X Sugar 7 + 14 = 21 X Potato 87 X Bread 67 X Fish-cake 88 X Potato 150 X Bread pudding 150 X Cream 50 X Potato 155 X Consomme 150 X Bread . . 32 X String beans 70 X Cranberry sauce 102 X Fish 70 x Coffee 100 x Total nitrogen in food . . Total nitrogen in urine 0.20 0.15 1.72 0.00 0.40 1.71 1.22 0.30 0.99 0.44 0.34 0.59 1.97 0.36 0.03 3.18 0.06 0.140 grams. 0.071 1.015 0.000 0.348 1.146 1.074 0.450 1.485 0.220 0.527 0.885 0.630 0.252 0.031 2.226 0.060 10.560 grams. 8.450 Fuel value of the food .... 1911 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 370 DONAHUE. Saturday ', May %1, 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, lamb 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, coffee 100 grams, cream 50 grams, sugar 21 grams, stewed prunes 247 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Bread 59 X 1.65 = 0.974 grams. Butter . ... 16 + 13 = 29 X 0.15 0.044 Banana 106 X 0.23 = 0.244 Boiled Indian-meal 150 X 0.17 = 0.255 Sugar . . . 21 + 14 + 21 = 56 X 0.00 = 0.000 Cream 60 + 60 - 100 X 0.43 = 0.430 Bread 55 X 1.82 = 1.001 Potato croquette 105 X 0.71 = 0.746 Lamb chop 37 X 4.63 = 1.713 Tomato . . . . % 216 X 0.17 0,367 143 X 0.012 = 0.017 Prunes 247 X 0.16 = 0.395 100 X 1.21 = 1.210 Fried potato 100 X 0.60 = 0.600 Egg 22 X 2.27 0.499 Bacon 10 X 3.05 = 0.305 Salad 63 X 0.21 = 0.132 Coffee 100 X 0.06 0.060 Total nitrogen in food , 8.992 grams. Total nitrogen in urine 8.640 Fuel value of the food .... 2294 calories. 380 PHYSIOLOGICAL ECONOMY IN NUTRITION DONAHUE. Sunday, May 00, 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. Grams. Per cent Nitrogen. Total Nitrogen. Orange . . . 60 X 0.20 = 0.120 grams. Oatmeal . . . 207 X 0.43 =z 0.890 Sugar .... . 35+ 7 r- 42 X 0.00 0.000 Cream .... . 150 + 50= 200 X 0.45 0.900 Roll .... 46 X 1.67 = 0.768 Coffee .... . 160 + 100- 250 X 0.06 0.150 Butter .... 14 X 0.15 0.021 Potato . . . 150 X 0.30 0.450 Onions . . . 145 X 0.25 0.363 Macaroni . . . 130 X 0.46 0.598 Fried rice . . 138 X 0.75 1.035 Syrup .... 48 X 0.024 0.012 Ice cream . . 160 X 0.53 0.848 Cake .... 26 X 1.20 0.312! Bread .... 19 X 1.57 ; 0.298 Celery soup 150 X 0.33 0.495 100 X 0.55 0.550 Short-cake . . 169 X 0.50 0.845 Mashed potato . 100 X 0.37 = 0370 Total nitrogen in food . 9.025 grams. Total nitrogen in urine , 8.530 Fuel value of the food .... 2781 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 381 DONAHUE. Monday, May 23, 1904. Breakfast. Banana 201 grams, cream 100 grains, sugar 28 grams, griddle cakes 103 grams, syrup 48 grams. Lunch. Consomme 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 3= 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 0.16 0.023 Bread .... 36 X 1.75 = 0.630 Apple sauce 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 1.75 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 = 0.386 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. Breakfast. Orange 80 grams, fried rice 186 grams, syrup 72 grams, coffee 100 grams, cream 50 grams, sugar 21 grams. Lunch. Celery soup 125 grams, bread 34 grams, butter 19 grams, boiled onion 127 grams, potato 150 grams, tomato sauce 50 grams, stewed prunes 189 grams, cream 50 grams. Dinner. Tomato soup 125 grams, bread 20.5 grams, fried potato 100 grams, spinach 130 grams, coffee 100 grams, cream 50 grams, sugar 14 grams, cream pie 158 grams. Evening. Ginger ale 250 grams. Food. Grams. 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+ 50 = 150 X 0.45 0.675 Bread . . . 34 X 1.66 0.564 Butter . . '19 X 0.15 _ 0.029 Celery soup . 125 X 0.48 _ 0.600 Onion . . 127 X 0.30 0.381 Prunes . . .139 X 0.17 0.321 Potato . . 150 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 1.82 0.373 Fried potato 100 X 0.46 0.460 Spinach . . 130 X 0.54 .g 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 7.340 Fuel value of the food .... 2422 calories.. PHYSIOLOGICAL ECONOMY IN NUTRITION 383 NITROGEN BALANCE Donahue. May 18 Nitrogen Output. Taken in Nitrogen in Urine. Weight of Fseces* (dry). 8.119 grams. 5.75 grams. 19 9.482 6.64 15 grams. 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 i 6.40 %N. 61.855 53.04 + 8.192 grams nitrogen. 61.855 grams nitrogen. 61.232 grams nitrogen. Nitrogen balance for seven days = +0.623 grams. Nitrogen balance per day = +0.089 grams. Average Intake. Calories per day 2450. Nitrogen per day 8.83 grams. * The fasces 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 faeces 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 55.18 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, 1904, Breakfast. Banana 73 grams, fried rice 100 grams, syrup 58 grams, bread 48 grams, butter 15 grams, coffee 150 grams, cream 118 grams, sugar 35 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. Grams. Per cent Nitrogen. Total Nitrogen. Butter . . . 15 + 23 + 8 = 46 X 0.15 = 0.069 grams. Banana . . . 73 X 0.23 = 0.168 Fried rice . . 100 X 0.75 0.750 Bread .... 48 X 1.66 0.797 Cream . . 118 + 46 + 61 = 225 X 046 = 1.035 Sugar ... 35 + 21 + 10 = 66 X 0.00 = 0.000 Coffee . . . . 150 + 150 = 300 X 0.06 ss 0.180 Syrup . . . . 58+ 49 = 107 X 0.024 = 0.026 Tomato soup . 105 X 0.41 = 0.431 Bread . . . 35 X 1.60 =5 0.560 Farina croquette 91 X 1.09 = 0.991 Sweet potato . 61.5 X 0.32 zr 0.197 155 X 0.38 = 0.589 Potato . . . 150 X 0.38 = 0.570 Hamburg steak 67 X 3.64 = 2.439 Bread . . . 27 X 1.80 = 0.486 Spinach . . . 30 X 0.53 = 0.159 Pie 110 X 0.43 = 0.473 Total nitrogen in food . 9.920 grams. Total nitrogen in urine 6.750 Fuel value of the food , , . 2846 calories. 26 386 PHYSIOLOGICAL ECONOMY IN NUTRITION JACOBUS. Thursday, May 19, 1904. Breakfast. Banana 105 grams, 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 31 grams, baked macaroni 53 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. Pood. Grams. Banana 105 Bread 40 Cream . . .85 + 40 + 96= 221 Coffee . . . . 225 + 155 = 380 Sugar .... 10 + 24 + 31 = 65 Potato 79 Butter . . 15 + 14.5 + 15 = 44.5 Bread 45 Onion . 81 Fried hominy 68 Eggs (omelette) 60 Potato 100 Syrup 48 Apple pudding 117 Soup 100 Bread 35 Fried sweet potato 55 Bacon . 31 Baked macaroni 53 Boiled Indian-meal 50 Chocolate 40 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 0.23 = 0.242 grams X 1.54 = 0.616 X 0.47 rs 1.038 X 0.06 0.228 X 0.00 0.000 X 0.49 0.387 X 0.15 0.067 X 1.60 = 0.720 X 0.27 0.219 X 0.67 0.456 X 1.58 = 0.948 X 0.49 = 0.490 X 0.024 = 0.012 X 0.28 =r 0.328 X 0.53 0.530 X 1.74 = 0.609 X 0.38 0.209 X 3.00 0.930 X 0.93 0.493 X 0.20 rs 0.100 X 0.73 = 0.292 8.914 grams. 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 gramg, 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 22.5 grams, coffee 75 grams, cream 35 grams, sugar 10 grams, bread pudding 81 grams. Dinner. Consomme 75 grams, boiled fish 99 grams, potato 132 grams, rice croquette 83 grams, syrup 50 grams, bread 49 grams, butter 19 grams, coffee 150 grams, cream 48 grams, sugar 20 grams. Evening. Beer 375 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Butter . . 16 + 22.5 + 19 = 57.5 X 0.15 0.086 grams. Orange . . 70 X 0.20 = 0.140 Coffee . . . 75 + 75 + 150 = 300 X 0.06 0.180 Cream . . 33 + 35+ 48= 116 X 0.44 0.610 Sugar . . . 10 + 10 -f 20 = 40 X 0.00 = 0.000 Potato . . 113 X 0.40 = 0.452 Fried hominy 57 X 0.74 = 0.422 Bread . . . 34 X 1.72 = 0.685 Syrup . . 48 + 32+ 60= 130 X 0.024 = 0.031 Potato . . 100 X 0.30 =. 0.300 Bread . . 45 X 1.71 0.770 Fried hominy 61 X 0.57 = 0.348 88 X 1.22 = 1.074 Bread pudding 81 X 0.99 = 0.802 Bread . . . 49 X 1.97 = 0.965 Fish . . . 99 X 3.18 3.148 Potato . . , 132 X 0.34 = 0.449 Rice croquette 83 X 1.06 = 0.880 Beer . . . 375 X 0.069 = 0.259 , 75 X 0.59 = 0.443 Total nitrogen in food 11.844 grams. Total nitrogen in uriue , 7.290 Fuel value of the food .... 2914 calories. 388 PHYSIOLOGICAL ECONOMY IN NUTRITION JACOBUS. Saturday, May 21, 1904. 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 95 grams, tomato 91 grams, beans 45 grams, bread 49 grams, butter 13.5 grams, coffee 150 grams, sugar 28 grams, water ice 153 grams. Dinner. Soup 75 grams, bacon 12 grams, fried egg 50 grams, potato 100 grams, bread 40 grams, butter 9 grams, prunes 175 grams, coffee 75 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Butter . . . 7 + 13.5 + 9 = 29.5 X 0.15 = 0.044 grams. Banana . . 72 X 0.23 = 0.167 Boiled Indian-meal 100 X 0.17 0.170 Cream . . . . . . 90 + 45;- 135 X 0.43 0.581 Sugar . . . . . . 17 + 28 - 45 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. . . , 95 X 0.71 0.675 Coffee . . . . . 150 + 75 - 225 X 0.06 _ 0.135 Tomato . . , 91 X 0.17 0.155 Water Ice . 153 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 0.600 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 2157 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, coffee 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. Per cent Nitrogen. Total Nitrogen. Orange . . 44 X 0.20 = 0.088 Oatmeal . . 130 X 0.43 = 0.559 Roll . . . 52 X 1.67 0.868 Cream . . 45 + 120 + 50 = 215 X 0.45 as 0.968 Sugar . . . 30 + 20 -f 14 = 64 X 0.00 =r 0.000 Coffee . . 150 + 150 + 75 - 375 X 0.06 = 0.225 Bread . . . 33 X 1.57 ss 0.518 Butter . . . . 14.5 + 12 = 26.6 X 0.15 rr 0.040 Onions . . 70 X 0.25 = 0.175 Potato . . 100 X 0.30 = 0.300 Ice cream . 147 X 0.53 SB 0.779 Fried rice . 72 X 0.75 as 0.540 Syrup . . 48 X 0.024 = 0.012 Bread . . . 48 X 1.91 = 0.917 Soup . . . 100 X 0.30 = 0.300 Chicken . . 75 X 3.02 = 2.265 Fried potato 50 X 0.37 = 0.185 Spinach . . 15 X 0.55 = 0.083 Strawberry short-cake . . . . 210 X 0.50 1.005 Total nitrogen in food . 9.827 grams. Total nitrogen in urine . 7.620 Fuel value of the food .... 2836 calories. 390 PHYSIOLOGICAL ECONOMY IN NUTRITION JACOBUS. Monday, May 23, 1904. Breakfast. Banana 70 grams, roll 64 grams, butter 9 grams, coffee 75 grams, cream 85 grams, sugar 10 grams. Lunch. Boiled eggs 73 grams, fried potato 75 grams, bread 58 grams, butter 11.5 grams, apple sauce 90 grams, coffee 75 grams, cream 35 grams, sugar 21 grams. Dinner. Bacon 35 grams, potato croquette 47 grams, bread 39 grams, butter 9.5 grams, chocolate 45 grams, coffee 100 grams, cream 50 grams, sugar 15 grams, water ice 151 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Banana 70 X 0.23 0.161 grams. Butter . . 9 + 11.5 + 9.5 = 30 X 0.15 0.045 Cream . . 85 + 35 + 50 = 170 X 0.45 0.765 Sugar . . 10 + 21 + 15 = 46 X 0.00 0.000 Roll 64 X 1.63 1.043 Coffee . .72 + 75+100 = 250 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 _ 1.511 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 1.75 0.683 Chocolate ........ 45 X 0.73 0.329 Water ice 151 X 0.006 BS 0.009 Total nitrogen in food 7.625 grama Total nitrogen in urine 6.480 Fuel value of the food .... 2041 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 391 JACOBUS. Tuesday, May % 1904. Breakfast. Orange 80 grams, boiled rice 105 grams, roll 65 grams, butter 9 grams, coffee 100 grams, cream 50 grams, sugar 30 grams. Lunch. Soup 100 grams, fried potato 80 grams, boiled onions 130 grams, bread 44.5 grams, butter 12.5 grams, stewed prunes 108 grams, coffee 100 grams, cream 50 grams, sugar 21 grams. Dinner. Hamburg steak 84 grams, mashed potato 135 grams, bread 14 grams, butter 3 grams, cream pie 153 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Rice 105 Coffee . . . 100 -f 100 = 200 Orange 80 Roll 55 Butter . . 9 + 12.5 + 3 = 24.5 Sugar . ... 80 + 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 X 0.36 = 0.378 grams. X 0.06 =. 0.120 X 0.20 = 0.160 X 1.64 BS 0.902 X 0.15 0.037 X 0.00 0.000 X 0.45 = 0.450 X 1.66 0.739 X 0.17 = 0.184 X 0.48 = 0.480 X 0.30 as 0.390 X 0.25 0.200 X 0.46 = 0.621 X 3.96 = 3.326 X 1.82 0.255 X 0.93 1.423 9.665 grams. 7.640 Fuel value of the food .... 2174 calories. 392 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Jacobus. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). May 18 9.920 grams. 6.75 grams. 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 6.58 % N. 49.12 + 9.528 grams nitrogen. 67.630 grams nitrogen. 58.648 grams nitrogen. Nitrogen balance for seven days = +8.982 grams. Nitrogen balance per day = +1.283 grams. Average Intake. Calories per day 2642. 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 NUTRITION 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 : SCHENKER. Wednesday, May 18, 190$. Breakfast. None. Lunch. Bread 53 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. Grains. Per cent Nitrogen. Total Nitrogen. Bread 53 Stewed potato 148 Butter . . . . 22 + 85 = 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 X 1.60 = 0.848 grams. X 0.32 = 0.474 X 0.15 0.086 X 0.34 = 0.374 X 0.38 =5 0.760 X 1.80 3S 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. 1 8.770 Fuel value of the food . . . 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 180 grams. Dinner. Tomato soup 200 grams, bread 57 grams, butter 15 grams, macaroni 107 grams, fried sweet potato 100 grams, bacon 28 grams. Pood. 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 = 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 0, 1904. 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. Fish-ball 85 grams, potato 175 grams, lima beans 60 grams, bread 57 grams, butter 17 grams, bread pudding 336 grams. Dinner. Consomme 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. Grams. Per cent Nitrogen. Orange 70 X 0.20 Butter . . 32.5 + 17 + 18 = 67.5 X 0.15 = Roll 84 X 1.72 Coffee 150 X 0.06 Cream 50 X 0.44 = Sugar . . . . . 21 + 19 - 40 X 0.00 st Potato 142 X 0.40 = Potato 175 X 0.30 Fish-ball 85 X 1.22 Bread 57 X 171 Bread pudding 336 X 0.99 = Lima beans 60 X 0.76 = Bread 72 X 1.97 Potato 186 X 0.34 Fish (halibut) 110 X 3.18 = String beans 50 X 0.36 = Cranberry sauce 163 X 0.03 = Consomme 150 X 0.59 = Total nitrogen in food Total nitroeren in urine Total Nitrogen. 0.140 grams. 0.101 1.445 0.090 0.220 0.000 0-568 0.525 1.037 0.975 3.326 0.456 1.418 0.632 3.498 0.180 0.049 0.885 15.545 grams. 12.480 Fuel value of the food . . . 2798 calories. 396 PHYSIOLOGICAL ECONOMY IN NUTRITION SCHENKER. Saturday, May 21, 1904. Breakfast. Banana 184 grams, cream 80 grams, boiled Indian-meal 155 grams, baked potato 140.5 grams, butter 15 grams, sugar 7 grams. Lunch. Lamb chop 25 grams, tomato 148 grams, potato croquette 147 grains, 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 150 grams, orange salad 67 grams, stewed prunes 208 grams, cream 50 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Boiled Indian-meal 165 X 0.17 0.264 grams. Banana 184 X 0.23 = 0.423 Cream 80 + 50 = 130 X 0.43 = 0.559 Baked potato 140.5 X 0.40 = 0.562 Sugar 7 X 0.00 = 0.000 Butter .... 15 -f 19 = 34 X 0,15 = 0.051 Lamb chop 25 X 4.63 = 1.158 Tomato 148 X 0.17 - 0.252 Potato croquette 147 X 0.71 = 1.044 Bread 35 X 1.82 = 0.637 Fried Indian-meal 47.5 X 1.09 0.518 Syrup 48 X 0.024 = 0.012 Water ice 162 X 0.012 = 0.019 Bread 25 X 1.62 = 0.405 Orange salad 67 X 0.21 = 0.141 Stewed prunes 208 X 0.16 = 0.332 Fried potato 150 X 0.60 0.900 Bacon 29 X 3.05 0.885 Bean soup .... . . 150 X 1.21 = 1.815 Total nitrogen in food 9.977 grams. Total nitrogen in urine 8.760 Fuel value of the food .... 2661 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 397 SCHENKER. Sunday, May %%, 1904. 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 150 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 grains, mashed potato 50 grams, chicken 85 grams, strawberry short-cake 213 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Orange 126 X 0.20 = 0.252 grams. Roll 43 X 1.67 = 0.718 Butter .... 15 + 15.5 = 30.5 X 0.15 = 0.046 Potato 169 X 0.40 = 0.676 Bread 53 X 1.57 = 0.832 Macaroni . . 165 X 0.46 0.759 Potato 150 X 0.30 0.450 Cake 45 X 1.20 = 0.540 Ice cream 148 X 0.53 = 0.784 Fried rice 114 X 0.75 0.855 Syrup 48 X 0.024 = 0.012 Fried potato 50 X 0.57 = 0.285 Spinach 40 X 0.56 = 0.220 Chicken 85 X 3.02 =' 2.567 Strawberry short-cake . . . 213 X 0.50 = 1.065 Celery soup 150 X 0.33 = 0.495 Mashed potato 50 X 0.37 = 0.185 Total nitrogen in food . . 10.741 grams. Total nitrogen in urine . . 9.980 Fuel value of the food .... 2788 calories. 398 PHYSIOLOGICAL ECONOMY IN NUTRITION SCHENKEB. Monday, May 23, 190%,. Breakfast. Banana 225 grams, griddle cakes 127 grams, syrup 96 grams, roll 62 grams, butter 9.5 grams. Lunch. Consomme' 100 grams, scrambled eggs 82 grams, fried potato 150 grams, rice croquette 150 grams, syrup 72 grams, bread 24 grams, butter 15 grams, apple sauce 125 grams. Dinner. Vegetable soup 100 grams, bread 51 grams, butter 17 grams, bacon 59 grams, potato croquette 80 grams, macaroni 100 grams, water ice 184 grams. Pood. Grams. Per cent Nitrogen. Total Nitrogen Banana 225 X 0.23 = 0.518 grams. Griddle cakes 127 X 0.91 1.156 Butter . . . 9.5 + 15 + 17 = 41.5 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 Apple sauce 125 X 0.020 = 0.025 Consomme 100 X 0.65 0.650 Bread 24 X 1.64 = 0.394 Bread 51 X 1.75 = 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 24, 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 75 grams, farina croquette 107 grams, syrup 48 grams, bread 30.5 grams, butter 7.5 grams, cream pie 162 grams. Food. Grams. 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 SS 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 0.285 Hamburg steak 77 X 3.96 = 3.049 Potato (fried) 150 X 0.46 = 0.690 Spinach 75 X 0.54 = 0.405 Bread 30.5 X 1.82 0.555 Cream pie 162 X 0.93 55 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 .... 2161 calories. 400 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Schenker. Nitrogen Out P ut - Taken in. Nitrogen in Urine. Weight of Faeces (dry). May 18 10.269 grams. 8.77 grams. 8.0 grams. 19 8.239 8.73 41.0 20 15.545 12.48 26.5 21 9.977 8.76 43.4 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 10.95 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 faeces, 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 NUTRITION 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, 1904. Breakfast. Banana 103 grams, coffee 150 grams, sugar 42 grams, cream 125 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 150 grams, sugar 14 grams, cream 30 grams. Dinner. Consomme 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. Butter . . 11 -f 15.5 + 20 = Sugar . .42 + 24 +14 = Banana Cream . 125 + 30 + 80 = Fried rice Roll Potato Coffee . 150 + 150 + 200 = Bread Soup Farina croquette Sweet potato String beans Bread Soup (consomme) Hamburg steak Potato Spinach Apple pie Total nitrogen Total nitrogen Fuel value of the food .... 3323 calories. 26 Grams. Per cent Nitrogen. Total Nitrogen. 46.5 X 0.15 = 0.070 grams. 80.0 X 0.00 = 0.000 103.0 X 0.23 0.237 185.0 X 0.46 = 0.851 45.0 X 0.75 = 0.338 65.0 X 1.66 = 1.079 92.0 X 0.39 = 0.359 500.0 X 0.06 = 0.300 62.0 X 1.60 = 0.992 150.0 X 0.41 = 0.615 88.0 X 1.09 = 0.959 206.0 X 0.32 = 0.659 75.0 X 0.34 = 0.265 59.0 X 1.80 = 1.062 200.0 X 0.38 = 0.760 109.0 X 3.64 = 3.968 150.0 X 0.38 = 0.670 100.0 X 0.53 0.530 150.0 X 0.43 = 0.646 in food 14.249 grams in urine , 8.870 402 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 grams, coflee 150 grams, cream 50 grams, sugar 14 grams. Dinner. Soup 200 grams, fried sweet potato 70 grams, macaroni 125 grams, spinach 105 grams, bacon 13 grams, butter 15 grams, coffee 150 grams, sugar 14 grams, cream 40 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Banana . 170 X 0.23 0.391 grams. Cream . 140 + 50 + 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 Eolls . . , 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 0.93 = 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 IN NUTRITION 403 G. W. ANDERSON. Friday, May W, 190 J^. 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 50 grams, sugar 14 grams. Dinner. Consomme' 100 grams, boiled halibut 143 grams, mashed potato 177 grains, string beans 90 grams, stewed cranberry 76 grams, bread 56 grams, butter 16 grams, coffee 150 grams, cream 50 grams, sugar 14 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Butter . . 33 + 19 + 16 = 68 X 0.15 0.102 grams. Orange 70 X 0.20 =. 0.140 Rolls 120 X 1.72 2.064 Coffee . 150 + 150 + 150 = 450 X 0.06 0.270 Cream . 50 + 50 + 50 = 150 X 0.44 0.660 Bread 48 X 1.71 = 0.821 Fish-cake 81 X 1.22 z= 0.988 Potato 200 X 0.30 =: 0.600 Lima beans 50 X 0.76 == 0.380 Fried hominy 118 X 0.67 = 0.673 Syrup 96 X 0.024 = 0.023 Bread 1 56 X 1.97 = 1.104 Consomme 100 X 0.59 = 0.590 Halibut 143 X 3.18 4.547 Mashed potato 177 X 0.34 = 0.602 Sugar . . 28 + 14 + 14 = 56 X 0.00 = 0.000 String beans 90 X 0.36 = 0.324 Cranberry 76 X 0.03 = 0.023 Total nitrogen in food 13.911 grams. Total nitrogen in urine 9.950 Fuel value of the food .... 8052 calories. 404 PHYSIOLOGICAL ECONOMY IN NUTRITION G. W. ANDERSON. Saturday, May 21, 1904. Breakfast. Banana 157 grams, roll 61 grams, butter 15 grams, coffee 150 grams, cream 150 grams, sugar 28 grams. Lunch. Bread 58 grams, butter 17 grams, lamb chop 33 grams, potato cro- quettes 138 grams, tomato 161 grams, water ice 162 grams, coffee 150 grams, cream 50 grams, sugar 21 grams. Dinner. Soup 75 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 50 grams, sugar 14 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Banana 157.0 X 0.23 = 0.361 grams. Roll 61.0 X 1.65 1.007 Cream 150+ 50+50 = 250.0 X 0.43 1.075 Butter 15 + 17 + 22.5 = 54.5 X 0.15 = 0.082 Sugar 28+21+14 = 63.0 X 0.00 = 0.000 Coffee 150 + 150 + 150 = 450.0 X 0.06 = 0.270 Bread 58.0 X 1.82 = 1.056 Lamb chop 33.0 X 4.63 = 1.528 Potato croquettes 138.0 X 0.71 = 0.980 Tomato 161.0 X 0.17 = 0.274 Water ice 162.0 X 0.012 = 0.019 Bread 59.0 X 1.62 0.956 Soup 75.0 X 1.21 = 0.908 Bacon 15.0 X 3.05 = 0.458 Prunes ... 175 + 108 = 283.0 X 0.16 0.453 Salad 64.0 X 0.21 0.134 Fried potato 100.0 X 0.60 = 0.600 Total nitrogen in food . . 10.161 grams. Total nitrogen in urine . . 8.510 Fuel value of the food .... 2826 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 405 G. W. ANDERSON. Sunday, May 82, 1904. Breakfast. Orange 80 grams, oatmeal 100 grams, potato 103 grams, butter 16 grams, roll 50 grams, coffee 150 grams, cream 125 grams, sugar 35 grams. Lunch. Bread 47 grams, butter 14.5 grams, macaroni 116 grams, potato 150 grams, fried rice 85 grams, syrup 48 grams, ice cream 169 grams, coffee 150 grams, cream 50 grams, sugar 14 grams. Dinner. Soup 100 grams, bread 40.5 grams, butter 16 grams, fried potato 50 grams, mashed potato 100 grams, coffee 150 grams, cream 100 grams, sugar 21 grams, strawberry short-cake 214 grams. Food. Grains. Per cent Nitrogen. Total Nitrogen. Orange . 80 X 0.20 = 0.160 grams. Butter . . . 16+14.5 + 16 = 46.5 X 0.15 = 0.070 Oatmeal . 100 X 0.43 = 0.430 Sugar . . 35 + 14 + 14 + 7 = 70 X 0.00 = 0.000 Potato . 103 X 0.40 = 0.412 Cream . 125 + 50 + 100 = 275 X 0.45 ss 1.238 Roll . . 50 X 1.67 = 0.835 Coffee . 150 + 150 + 150 = 450 X 0.06 zr 0.270 Bread 47 X 1.67 == 0.738 Macaroni 116 X 0.46 =. 0.534 Potato . , 160 X 0.30 = 0.450 Fried rice 85 X 0.75 = 0.638 Syrup . . 48 X 0.024 = 0.012 Ice cream 169 X 0.53 = 0.896 Bread . . 40.5 X 1.91 = 0.774 Celery soup 100 X 0.33 = 0.330 Fried potato 50 X 0.57 SS 0.285 Mashed potato 100 X 0.37 = 0.370 Strawberry short-cake . . . . 214 X 0.50 = 1.070 Total nitrogen in food . . . 9.512 grams. Total nitrogen in urine 6.500 Fuel value of the food 3429 calories. 406 PHYSIOLOGICAL ECONOMY IN NUTRITION G. W. ANDERSON. Monday, May 23, 1904. Breakfast. Banana 211 grams, roll 59 grams, butter 15 grams, coffee 150 grams, cream 150 grams, sugar 28 grams. Lunch. Consomme 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 Nitrogen. Total Nitrogen. Banana 211 X 0.23 ss 0.485 grams. Butter . . . 15 + 15 + 16 = 46 X 0.15 0.069 Cream 150 X 0.45 0.675 Roll 59 X 1.63 s 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 .... 3057 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 407 G. W. ANDERSON. Tuesday, May %h 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 43 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. Grama. Per cent Nitrogen. Total Nitrogen. Butter . . . 16 + 19 + 15 = 50 X 0.15 ss 0.075 grams. Orange 80 X 0.20 = 0.160 Roll 55 X 1.64 = 0.902 Potato 91 X 0.25 = 0.228 Coffee 150 + 150- 300 X 0.06 ss 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 = 0.235 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 value of the food .... 3022 calories. 408 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. . W. Anderson. Nitrogen <> ut P ut - Taken in. Nitrogen in Urine. Weight of Faeces (dry). May 18 14.249 grams. 8.87 grams. 19 9.295 8.36 20 13.911 9.95 12.0 grams. 21 10.161 8.51 46.0 22 9.512 6.50 39.0 23 11.488 6.90 67.0 24 12.226 ^45 164.0 grams contain 6.92% N. 80.842 57.54 + 11.349 grams nitrogen. 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 11.55 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 57.54 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 NUTRITION 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 56 grams, cream 125 grams. Lunch. Tomato soup 247 grams, bread 37 grams, butter 9 grams, croquettes 97 grams, potato 100 grams, string beans 46 grams, coffee 150 grams, cream 50 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. Grams. Per cent Nitrogen. Total Nitrogen. Banana 118 X 0.23 = 0.271 grams. Butter . . . 11 + 9 + 40 = 60 X 0.15 = 0.090 Bread 29 X 1.66 = 0.481 Sugar . . . . 35 + 21 + 30 = 86 X 0.00 = 0.000 Cream . . 125 + 50 + 100 = 275 X 0.46 = 1.265 Tomato soup 247 X 0.41 = 1.013 Bread 37 X 1.60 = 0.592 Croquettes 97 X 1.09 = 1.057 Sweet potato 100 X 0.32 = 0.320 String beans 46 X 0.34 = 0.156 Coffee . . . . 150 + 150 =300 X 0.06 = 0.180 Bread 109 X 1.80 = 1.962 Hamburg steak 87 X 3.64 = 3.167 Potato 150 X 0.38 = 0.570 Spinach 100 X 0.53 = 0.530 Apple pie 110 X 0.43 = 0.473 Total nitrogen in food 12.127 grams. Total nitrogen in urine 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, coffee 150 grams, cream 50 grams, sugar 21 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. 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 79 Bacon 16 Total nitrogen in food Total nitrogen in urine X 0.06 = X 0.15 X 1.60 X 1.58 X 0.27 X 0.00 X 0.47 X 0.49 X 0.28 X 1.74 X 0.53 X 0.93 = X 0.38 X 0.56 X 3.00 =* 0.270 grams. 0.035 0.768 1.975 0.170* 0.000 0940 0.490 0.409 0.731 1.060 0.698 0.137 0.392 0.480 8.555 grams. 8.580 Fuel value of the food 2072 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 411 STAPLETON. Friday, May 20, 1904. Breakfast. Orange 150 grams, roll 65 grams, coffee 150 grams, 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. Per cent Nitrogen. 150 X 0.20 Sugar . . 35 + 21 + 42 = 98 X 0.00 = Roll 65 X 1.72 = Coffee . 150 + 150 + 300 = 600 X 0.06 = Cream . 60 + 100 + 100 = 250 X 0.44 Bread 64 X 1.71 = Butter .... 18 + 16 = 34 X 0.15 Fish-cake 72 X 1.22 Potato 150 X 0.30 = Lima beans 50 X 0.76 Bread pudding 150 X 0.99 = String beans 62 X 0.36 = Fish 113 X 3.18 = Bread 33 X 1.97 Potato 150 X 0.34 Rice croquettes 102 X 1.06 as Cranberry 95 X 0.030 = Syrup 48 X 0.024 = Beer 750 X 0.069 = Total Nitrogen in food Total Nitroeren in urine Total Nitrogen. 0.300 grams. 0.000 1.118 0.360 1.100 1.094 0.051 0.878 0.450 0.380 1.485 0.223 3.593 0.660 0.510 1.081 0.029 0.012 0.518 18.832 grams. 9.610 Fuel value of the food .... 2999 calories. 412 PHYSIOLOGICAL ECONOMY IN NUTRITION STAPLETON. Saturday, May 21, 1904. Breakfast. Banana 74 grams, baked potato 95 grams, roll 71 grams, butter 18 grams, coffee 150 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, coffee 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. Grams. Per cent Nitrogen. Total Nitrogen. 74 X 0.23 Roll 71 X 1.65 Coffee . 150 + 150 + 150 = 450 X 0.06 Sugar . . 30 + 21 + 21 = 72 X 0.00 Cream . .100 + 50 + 50 = 200 X 0.43 Potato 95 X 0.40 Butter . . 18 + 14 + 18 = 50 X 0.15 Bread 48 X 1.82 Lamb chop 27 X 4.63 Croquette (potato) 91 X 0.71 Tomato ......... 105 X 0.17 Water ice 185 X 0.012 = Bread 77 X 1.62 150 X 1.21 _ Fried egg 127 X 2.27 __ Bacon 2 X 3.05 _ Fried potato 108 X 0.60 _ Jelly roll 56 X 0.86 Beer 600 X 0.069 Total Nitrogen in food Total Nitrogen in urine Fuel value of the food 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, coffee 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 = 0.862 grams. Sugar . . 49 + 42 -f 30 = 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 sa 0.529 Bread . . ., 37 X 1.67 = 0.581 Fried rice 92 X 0.75 = 0.690 Ice cream 104 X 0.53 0.551 Cake 37.6 X 1.20 = 0.450 Spinach 100 X 0.55 = 0.550 Chicken 89 X 3.02 = 2.688 Fried potato 70 X 0.57 = 0.399 Bread 46 X 1.91 = 0.879 Short-cake 195 X 0.50 = 0.975 Total Nitrogen in food 12.024 grams Total Nitrogen in urine 9.660 Fuel value of the food .... 3442 calories. 414 PHYSIOLOGICAL ECONOMY IN NUTRITION STAPLETON. Monday, May 23, 1904. Breakfast. Banana 98 grams, roll 68 grams, butter 15 grams, coffee 150 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. Pood. Grams. 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 Per cent Nitrogen. Total Nitrogen. X 0.23 - 0.225 grams. X 0.15 = 0.059 X 0.06 0.270 X 0.45 0.900 X 0.00 B- 0.000 X 1.63 = 1.108 X 1.64 0.869 X 0.02 0.026 X 2.07 2.091 X 1.75 0.490 X 0.87 = 0.539 X 3.28 1.312 X 0.77 0.531 X 0.006 = 0.007 8.427 grams. 8.030 Fuel value of the food 2346 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 415 STAPLETON. Tuesday, May 24, 190 ty. Breakfast. Orange 80 grams, roll 118 grams, butter 23 grams, coffee 160 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 60 grams, bread 32 grams, butter 15 grams, coffee 150 grams, cream 50 grams, sugar 16 grams, cream pie 79 grams. Evening. Beer 750 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Roll 118 X 1.64 = 1.935 grams. Orange 80 X 0.20 = 0.160 Coffee 150 + 150 + 150 = 450 X 0.06 = 0.270 Cream . 50 + 100 + 50 = 200 X 0.45 = 0.900 Sugar . 25 + 18 + 16 = 59 X 0.00 = 0.000 Butter . 23 + 15.5 + 15 = 53.6 X 0.15 = 0.080 Bread 69 X 1.66 = 0.979 Tomato sauce 75 X 0.23 = 0.173 Onions 107 X 0.30 0.321 Celery soup 100 X 0.48 = 0.480 Potato 100 X 0.26 = 0.260 Farina croquettes .... 109 X 0.74 0.807 Prunes 106 X 0.17 0.179 Hamburg steak 63 X 3.96 2.495 Potato 100 X 0.46 0.460 Soup 150 X 0.19 0285 Bread 32 X 1.82 0.582 Spinach 50 X 0.54 0.270 Cream pie 79 X 0.93 0.735 Beer 750 X 0.069 = 0.518 Total nitrogen in food 11.889 grams. Total nitrogen in urine 9.040 Fuel value of the food .... 2822 calories. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). 12.127 grams. 9.67 grams. 39.6 grams. 8.555 8.58 34.5 13.832 9.51 65.3 13.448 9.64 17.8 12.024 9.56 11.4 8.427 8.03 27.7 11.889 9.04 416 PHYSIOLOGICAL ECONOMY IN NUTRITION NITROGEN BALANCE. Stapleton. May 18 19 20 21 22 23 196.3 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 f seces, 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 150 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. Consomme 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. Banana 90 Cream . 125 + 50 + 50 = 225 Sugar . 21 + 14 + 14 = 49 Coffee 150 + 150 + 150 = 450 Roll 64 Butter 11 + 16.5 + 20 = 47.5 Rice 150 Syrup . . . 50 + 60 = 110 Tomato soup 247 Bread 19 Sweet potato 105 Farina croquette .... 115 Bread 62 Consomme 250 Hamburg steak .... 117 Potato 150 Total nitrogen in food Total nitrogen in urine Fuel value of the food .... 2946 calories. Per cent Nitrogen. Total Nitrogen. X 0.23 = 0.207 grams. X 0.46 = 1.035 X 0.00 = 0.000 X 0.06 = 0.270 X 1.66 ss 1.063 X 0.16 Xa 0.071 X 0.75 = 1.125 X 0.024 as 0.026 X 0.41 =a 1.013 X 1.60 0.304 X 0.32 = 0.336 X 1.09 as 1.690 X 1.80 =a 0.936 X 0.38 sr 0.950 X 3.64 = 4.259 X 0.38 0570 13.855 grams 10.030 27 418 PHYSIOLOGICAL ECONOMY IN NUTRITION W. L. ANDERSON. Thursday, May 19, Breakfast Banana 158 grams, roll 122 grams, butter 15 grams, boiled hominy 160 grams, syrup 48 grams, coffee 150 grams, cream 100 grams, sugar 28 grams. Lunch. Bread 50 grams, butter 12 grams, fried hominy 100 grams, syrup 48 grams, boiled onions 80 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. Grains. Roll 122 Boiled hominy 150 Butter . . . 15 + 12 + 10 = 37 Banana 158 Sugar. ... 28+14 + 14= 56 Cream . . 100 + 50 + 25 = 175 Coffee . . . 150 + 150 + 150 = 450 Syrup 48 + 48= 96 Bread 50 Potato 150 Fried hominy 100 Onions 80 Omelette 60 Tomato soup 200 Bread 43 Potato 50 Baked macaroni 202 Total nitrogen in food Total nitrogen in urine Per cent Nitrogen. Total Nitrogen. X 1.54 = 1.879 grams. X 0.20 =r 0.300 X 0.15 = 0.056 X 0.23 0.363 X 0.00 = 0.000 X 0.47 = 0.823 X 0.06 =. 0.270 X 0.024 ss 0.023 X 1.60 = 0.800 X 0.49 0.735 X 0.67 0.670 X 0.27 0.216 X 1.58 =: 0.948 X 0.53 1.060 X 1.74 0.748 X 0.38 0.190 X 0.93 = 1.879 10.960 grams. 10.150 Fuel value of the food 3013 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 419 W. L. ANDERSON. Friday, May 20, 1904. Breakfast. Coffee 150 grams, cream 25 grams, sugar 14 grams, roll 70 grams, butter 9 grams. Lunch. Potato 100 grams, butter 3 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 56 grams, potato 200 grams, rice croquette 65 grams, syrup 48 grams, coffee 150 grams, sugar 14 grams, cream 25 grams. Evening. Beer 450 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Coffee . 150 + 150 + 150 = 450 X 0.06 = 0.270 grams. Cream . . 25+ 25+ 25 = 75 X 0.44 = 0.330 Sugar. . . 14 + 14+ 14 = 42 X 0.00 = 0.000 Roll . . . 70 x 1.72 1.204 Butter . . . . 9 + 3 + 15 = 27 X 0.15 I 0.041 Potato . . . 100 x 0.30 0.300 50 x 0.76 0.380 Fried hominy 69 x 0.67 0.393 Syrup 48 4. 48 96 X 0.024 = 0.023 Consomme . 150 x 0.59 0885 String beans 56 x 0.36 _ 0.202 Potato 200 x 0.34 0.680 Bread . . . 28 x 1.97 0.552 Rice croquettes 65 x 1.06 0.689 Beer .... 450 x 0.069 0.311 Total nitrogen in food 6.260 grams. Total nitroeren in urine 8.640 Fuel value of the food .... 1748 calories. 420 PHYSIOLOGICAL ECONOMY IN NUTRITION W. L. ANDERSON. Saturday, May 81, 1904. Breakfast. Banana 73 grams, bread 63 grams, butter 7 grams, coffee 150 grams, cream 50 grams, sugar 28 grams. Lunch. Potato 150 grams, tomato 145 grams, fried Indian-meal 81 grams, syrup 48 grams, coffee 150 grams, sugar 21 grams, cream 25 grams, water ice 165 grams. Dinner. Bean soup 150 grams, bread 29 grams, butter 16 grams, bacon 15 grams, fried potato 150 grams, cake 36 grams, coffee 150 grams, sugar 14 grams, cream 45 grams. Evening. Beer 600 grama. 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 . 50 + 25 + 45 = 120 X 0.43 = 0.516 Bread . . . . 63 X 1.65 = 1.040 Butter . . . . . .7 + 16- 23 X 0.15 = 0.035 Coffee . . 150 -f- 150 + 150 = 450 X 0.06 - 0.270 Potato . , 150 X 0.71 1.065 Tomato . 145 X 0.17 0.247 Fried 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 %%, 1904. Breakfast. Oatmeal 200 grams, sugar 28 grams, coffee 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 25 grams, sugar 14 grams, ice cream 185 grams, cake 34 grams. Dinner. Cream of celery soup 150 grams, mashed potato 134 grams, butter 1 1 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 -f- 14 4- 28 = 70 X 0.00 = 0.000 Coffee . . 150 + 150 + 150 = 450 X 0.06 = 0.270 Butter . . . 6 + 5 + 11 = 22 X 0.16 = 0.033 Potato . . . 100 X 0.30 SB 0.300 Macaroni . . 155 X 0.46 = 0.713 Cream . . . . . 25 + 70 = 95 X 0.45 = 0.428 Onions . . . 80 X 0.25 -3 0.200 Fried rice . . 140 X 0.75 = 1.050 Ice cream . . 185 X 0.53 =: 0.981 Cake .... 34 X 1.20 = 0.408 Syrup .... 48 X 0.024 = 0.012 Cream of celery soup . . . . 160 X 0.33 = 0.496 Mashed potato 134 X 0.37 as 0.496 Short-cake . . 185 X 0.50 = 0.926 Spinach . . . 100 X 0.55 = 0.560 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, coffee 150 grams, sugar 28 grams, cream 50 grams. Lunch. Fried potato 100 grams, rice croquette 115 grams, syrup 48 grams, apple sauce 125 grams, coffee 150 grams, sugar 14 grams. Dinner. Macaroni 270 grams, potato croquette 184 grams, coffee 150 grams, sugar 14 grams, water ice 154 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen, Banana . . . 115 X 0.23 ss 0.265 grams. Coffee. . .150+150+150 = 450 X 0.06 = 0.270 Sugar. . . 28 + 14+ 14 = 56 X 0.00 = 0.000 Cream . . . 50 X 0.45 = 0.225 Griddle cakes . 87 X 0.91 0.792 Syrup. . . . . . 48 + 48 - 96 X 0024 =: 0.023 Butter . . . 7 X 0.15 = 0.011 Apple sauce . 125 X 0.020 r= 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 . 6.303 grams. Total nitrogen in urine 7.490 Fuel value of the food .... 2224 calories. PHYSIOLOGICAL ECONOMY IN NUTRITION 423 W. L. ANDERSON. Tuesday, May % 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. Grams. Per cent Nitrogen. Total Nitrogen. Fried rice . . 115 X 0.36 as 0.414 grams. Coffee . 150 -f 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 =r 0.000 Syrup. . . . . 48 + 48 - 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 1.563 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 Output. Taken in. Nitrogen in Urine. Weight of Faeces (dry). May 18 13.855 grams. 10.03 grams. 42.3 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 6.30 %N. 61.437 59.33 + 10.880 grams nitrogen 61.437 grams nitrogen. 70.210 grams nitrogen. Nitrogen balance for seven days = 8.773 grams. Nitrogen balance per day = 1.253 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 grains 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-weight 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 94 grams, wheat roll 53 grams, butter 11 grams, coffee 150 grams, cream 75 grams, sugar 21 grams. Lunch. Soup 150 grams, farina croquette 100 grams, syrup 50 grams, string beans 75 grams, fried sweet potato 117 grams, bread 36 grams, butter 7 grams, coffee 150 grams, sugar 14 grams. Dinner. Hamburg steak 53 grams, potato 250 grams, spinach 100 grams, bread 55 grams, butter 10 grams, coffee 150 grams, cream 75 grams, sugar 21 grams, apple pie 142 grams. Food. Grams. Per cent Nitrogen. Total Nitrogen. Banana 94 Cream .... 75 + 75 = 150 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 ioo Bread 55 Apple pie 142 Total nitrogen in food Total nitrogen in urine X X 0.23 0.46 0.216 grams. 0.690 X 0.00 0.000 X 0.06 0.270 X 1.66 0.880 X 0.15 = 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 1.929 X 0.38 0.950 X 0.53 0.530 X 1.80 0.990 X 0.43 ss 0.611 10 030 grams , 8.350 Fuel value of the food .... 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. Roll 53 X 1.54 = 0.816 grams. Banana 155 X 0.23 S3 0.357 Butter 10 X 0.15 SS 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 rr 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 =r 1.060 Macaroni 75 X 0.93 = 0.698 Mashed potato 54 X 0.38 = 0.205 Spinach 70 X 0.56 0.392 Boiled Indian-meal 100 X 0.20 a 0.200 Total nitrogen in food 6.383 grams Total nitrogen in urine 9.600 Fuel value of the food .... 2076 calories. 428 PHYSIOLOGICAL ECONOMY IN NUTRITION BELLIS. Friday, May 20, 1904. Breakfast. Orange 150 grams, roll 57 grams, butter 17 grams, coffee 159 grams, sugar 14 grams. Lunch. .Fried farina 74 grams, syrup 48 grams, potato 250 grams, lima beans 50 grams, coffee 150 grams, sugar 14 grams. Dinner. Rice 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 + 150 = 450 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 = 0.335 Bread . . . 40 X 1.97 0.788 Mashed potato 352 X 0.34 = 1.197 Rice croquette 92 X 1.06 = 0.975 Beer .... 450 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 21, 1904. Breakfast Banana 69 grams, baked potato 57 grams, bread 59 grams, butter 8 grams, coffee 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 163 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. Grams. Per cent Nitrogen. Total Nitrogen. Banana 69 X 0.23 = 0.159 grams. Bread 59 X 1.65 0.974 Coffee . 150 + 150 + 150 = 450 X 0.06 0.270 Sugar. . 14+ 14+ 14 = 42 X 0.00 = 0.000 Baked potato 57 X 0.40 3 0.228 Butter .... 8 + 8 = 16 X 0.15 = 0.024 Potato croquette 152 X 0.71 3 1.079 Tomato 147 X 0.17 = 0.250 Fried Indian-meal 80 X 1.09 3 0.872 Syrup 48 X 0.024 = 0.012 Water ice 163 X 0.012 = 0.020 Bread 38 X 1.62 3 0.616 Bacon 13 X 3.05 0.397 Fried egg 50 X 2.27 3 1.135 Bean soup 150 X 1.21 i= 1.815 Lettuce salad 45 X 0.21 = 0.095 Fried potato 206 X 0.60 1.236 Beer 600 X 0.069 = 0.414 Total nitrogen in food . 9.596 grams. Total nitrogen in urine 8.460 Fuel value of the food .... 2071 calories. 430 PHYSIOLOGICAL ECONOMY IN NUTRITION BELLIS. Sunday, May 88, 1904. Breakfast. Orange 100 grams, oatmeal 100 grams, roll 50 grams, butter 8 grams, coffee 150 grams, cream 40 grams, sugar 21 grams. Lunch. Macaroni 112 grams, potato 200 grams, onions 143 grams, coffee 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. Grams. 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 + 160 = 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 JB 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 <23, 1904. Breakfast. Banana 219 grams, coffee 150 grams, cream 80 grams, sugar 28 grams. Lunch. Rice 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 Nitrogen. Banana . 219 X 0.23 = 0.504 grams. Cream 80 X 0.45 = 0.360 Sugar .... 28 + 7 = 35 X 0.00 = 0.000 Coffee . 160+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, coffee 150 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 grams. Dinner. Tomato soup 150 grams, farina croquette 107 grams, syrup 48 grams, potato 200 grams, spinach 180 grams, cream pie 140 grams. Pood. 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 55 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 Stewed prunes 113 X 0.17 0.192 Spinach . . . 180 X 0.54 0.972 Tomato soup . 150 X 0.19 0.285 Potato . . . 200 X 0.46 = 0.920 Farina croquette 107 X 0.76 0.813 Cream pie . . 140 X 0.93 as 1.302 Total nitrogen in food . 7.393 grams. Total nitrogen in urine 6.610 Fuel value of the food , . 2254 calories. PHYSIOLOGICAL ECONOMY IX NUTRITION 433 NITROGEN BALANCE. Bellis. Nitrogen Output. Taken in. Nitrogen in Urine. Weight of Fseces (dry). May 18 10.030 grams. 8.35 grams. 19 6.383 9.60 20 6.769 10.67 21 9.596 8.46 51.0 grams. 22 6.876 7.71 46.0 23 7.288 5.98 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. 434 PHYSIOLOGICAL ECONOMY IN NUTRITION THE PHYSICAL CONDITION 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 falling 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 LN* XUTRIT: ?TH OR DYXAXO. , G. : 30 163 aOO 1KB 91 Feb.2D 13 '5S 1O9 105 at I IM JfayK ell lil 500 .Mlf 97 J \ 475 I I J 8 111 10 1 14 : ' ' 13 11 9 15 1- 14 i mm . __ A :--?.?_* I Fefcu 136 A^. 138 4OT 450 : MT ~v 14 410 :;- v. 140 510 :v 1: :- 0.48 : *: : M mi "-- - :-* :- :-:.: :>: : ,-: r-aillSV Hi 150 : 135 ] t! 117 510| If laO 150 : I v. --: J 181 139 130 12a 115 145 145 145 145 115 ! 140 : 2: L18 L15 Lie 1.14 UK --_'" - tlM PHYSIOLOGICAL ECONOMY IX XUTRITIOX 437 I m*mm Jar.. M Feb. 30 Har.X M.J 1 142 320 95 136J345 105 ::: *>: ::: 138 420 ! 95 137 425 103 115 74 I Hi 340 m 95 100:340 710 SOjllo 360 650 909 135 1430 570 500 12 9 12 E 14 Z 16 E '.'. M 1J04 3480 4584 U04 3753 4905 1.06 4309 5664 . 4554 5651 . . ..4589 5917 JACOBUS. Jan. 20 Feb. 20 2 May 26 J.-r :; EH 124 125 124 125 125 CO.'- rT 97 HI c" vc 93 96 250 3001 14 14 E LOO j 97 75 460 470 16 15 E i L02 80 430 490: 15 15 90 100 350 510 15 14 110 360 600 j 14 j 17 120 400 700 1 15 I 19 MM L03! L03 9510 4740 3875 5133 4357 '5667 M M :>: MAT :- Avr. H May 36 161 159 m 164 m Jane 9 160 Ml no m 115 100 90 ,135 90 K v'-:- 127 105; 155 110 ! 110 ! 155 410 DQ Hi 410 at 440 730 IM 107 .tt : 10 1.08 4771 OM MM 5104 SIM MM 6545 n* STAFUTOBL Jan. 20 Feb. IV Mar. 30 Apr. 20 May 35 170 Id 170 MX 164 520 520 Of 105 Mi 100 m Ml 103 156 Mi 110 ] 160 550 100 105 96 Iff 150 IM 4-0 m -^:- -v at 11 12 14 LSI 1.22 MM 438 PHYSIOLOGICAL ECONOMY IN NUTRITION men all agree in the good effect the changed conditions have had upon them, and they have, without exception, 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 bodily 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 UNIVERSITY GYMNASIUM, NEW HAVEN, CONN., April 12, 1904. Professor RUSSELL H. CHITTENDEN, Director of the Sheffield Scientific School, Tale 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. SCHENKER, an active member of the Y. G. A., a point winner and intercollegiate competitor in gymnastics. Mr. JOHN STAPLETON, a wrestler 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 mouths. 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 intercollegiate 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 youth 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 Championship 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 R. 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. Respectfully 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 ; certainly 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, Bellis, 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 months. 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 will 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 electric circuit. The W. L. ANDERSON BELLIS Photographs taken prior to the experiment. PHYSIOLOGICAL ECONOMY IN NUTRITION 413 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 sufficient 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 A Avg. M. v. Var. from G.A. I Avg. M.V. Var. from G.A. I. Anderson, G. W. ... II. Anderson, W. L Ill Bellis 19 18 16 153.5 261.0 1893 13.8 82.5 400 31.4 32.5 8? 26 27 ?fi 192.2 293.6 1823 19.4 71.0 185 7.3 65.1 05 IV Donahue 17 173.6 43.0 fl84 94 182.7 145 19.3 V Jacobus 17 1973 147 ?7 94 1782 183 467 VI Sehenker 17 162.3 29.7 676 94 209.8 4P> fi 20.1 VII Stapleton 1) 1851 316 ?39 Group averages 1888 VIII Callahan* 18 156.2 10.4 370 ?ft 210.8 9,79, 17.6 * Kept separate because series of tests is not complete. 446 PHYSIOLOGICAL ECONOMY IN NUTRITION * r^ -00 d CD S i-l CO lO t- O CO lO >-H CD CO* r-I O (M ^ rH IO TJ1 QO o ^ ! co co to as q as CO CO OS CN CO CC i 1 i ) i i Cd co ; OS OS Tjl r-i t-^ O "*' OS CD O co o co -H co os o .-H I o t 1 9^(1 i i O tO OS OS OS T-H . I-H M t>*c3 O CO Tj< Tt< r-H os t^ o r^ co c X TH "* CO T O t- : g i sS ^ s OS CO * O O O iO I-H id ^ i-i t^ co --5 CO t~- O O CO i-^ CV| T-I eS ^ . . . ft i 1 1 i S 1 1 1 a 1 1 | -a c a "3 o 2 'g eg ^ <5 pq Q ^ w 5 ^ K a > > s a H-( 1 1 ^ S 2 o VIII. Callahan PHYSIOLOGICAL ECONOMY IN NUTRITION 447 TABLE 3. APRIL, 1904. Name. Date. Avg. M. V. Var. from G. A. Date. Avg. M. V. Var. from G. A. I. Anderson, G. W. II. Anderson W. L. 22 202.8 10.6 17.9 29 9q 182.9 1950 6.7 203 2.0 335 III. Bellis .... 19 193.0 27.2 11.2 26 182.5 18.2 0.7 IV. Donahue . . . 20 198.4 7.0 36 27 191.6 37.6 10.4 V. Jacobus . . . 20 253.1 70.7 28.2 27 221.3 14.7 3.6 VI. Schenker . . . VII. Stapleton . . 21 229.4 33.0 0.5 28 ?9 250.1 217.1 78.3 30.5 20.2 81 Grr up av stages 2058 VIII. Callahan 21 205.5 12.5 12.3 448 PHYSIOLOGICAL ECONOMY IN NUTRITION JIM 5>o CO 6 05 t>I rH o o rH rH id 1 I CO co' > ri ^ s TJ4 5S (M OS CO Oi T-4 CO t^ T 1 (^ CO ^ > M I e t-; CO T}1 CO - co ' CO 05 , 3 rH > s 3 CO 14 i i (N rH * 05 * o 3 05 id rH V 91 s i o o CO a ; t- lO T I CO id > a ' ^ a g 9^CI . * iO . O i . Anderson, G. W. Anderson, W. L. .2 1 Donahue . . . 09 3 ^ Schenker Stapleton . . . H HH t-H rH > HH {> > rH PHYSIOLOGICAL ECONOMY IN NUTRITION 449 TABLE 5. JUNE, 1904. Name. Date. Avg. M. v. Var. from G. A. I. Anderson, G. W II. Anderson, W. L. ... 3 7 197.4 226.8 16.8 20.3 12.5 1.7 Ill Bellis 7 1620 84 19.8 IV. Donahue 1 208.4 31.7 6.4 V. Jacobus 1 284.6 45.6 59.7 VI Schenker .... . / 3 228.6 43.3 1.3 VII. Stapleton 7 210.4 34.2 1.4 Group averages . .... 216.9 29 450 PHYSIOLOGICAL ECONOMY IN NUTRITION TABLE 6. February. March. April. May. June. Name. Avg. of all Tests for the Month. Avg. of all Tests for the Month. Avg. of all Tests for the Month. Avg. of all Tests for the Month. Avg. of all Tests for the Month. General Avg. of all Tests. I. Anderson, G. W. . . II. Anderson, W. L. . . Ill Bellis 177.9 277.3 1858 177.8 210.7 1823 192.9 195.0 1878 190.5 224.3 1785 197.4 226.8 162 184.9 228.5 181 8 IV Donahue 178 1 213 4 1950 212 9 208 4 202 V. Jacobus ...... 1878 2084 2372 238 9 284 6 224 9 VI Schenker 186 1 200 7 239 8 2152 228 6 OOQ q VII. Stapleton 1850 2083 217 1 214 4 210 4 209 Monthly averages . . . 196.8 200.2 209.3 210.6 216.9 VIII. Callahan 183 5 194 9 20^ ^ inq o PHYSIOLOGICAL ECONOMY IN NUTRITION 451 P O O CO CO CO f-4 O O OO* iO t^ W3 t^ t~ CO t^ CO l^ <> t- . S3 1 ^s 088 oi ! sdx jo -on g ^ gg s ^ s ^ 10 t>. ?i 3 S ^8 8 ^ t^ S * 1 oas oi m sdBJ, JO 'O^f t-H CO O lO O O t~ t^ OS t- CO t^> 1 m s s : 8 : g : : : : g s : | 088 oi ni sdX JO 'OJJ 8 S g Jr 2 r- < 00 QO CD t- CO t- t^ 00 t~ O : S g : ?2 : 22 : : i 8 JJ O 1*- O *O fc. C S 09 > g O i i w > 452 PHYSIOLOGICAL ECONOMY IN NUTRITION TABLE 8. Name. February. March. April. May. June. Avg. of all Determina- tions for the Month. Avg. of all Determina- tions for the Month. Avg. of all Determina- tions for the Month. Avg. of all Determina- tions for the Month. Avg. of all Determina- tions for the Month. I. Anderson, G. W. 83 71 75 74 76 II. Anderson, W. L. 84 79 83 81 78 III. Bellis .... 87 78 69 74 72 IV. Donahue . . . 85 83 85 90 88 V. Jacobus . . . 76 74 78 80 74 VI. Schenker . . . 64 66 65 69 74 VII. Stapleton . . . 87 70 79 78 74 Monthly averages . 81 74 76 81 75 VIII. Callahan . . . 79 85 86 PHYSIOLOGICAL ECONOMY IN NUTRITION 453 1 IO CO ^ ^ d fc J c c ,,, h a lliiii l <5 <1 Q H? co ai ^ B B > r> C S M rH ^ > 1 1 454 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 metabolism 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 Avith 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. Further, 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 enyironment, likewise indirectly affect the 456 PHYSIOLOGICAL ECONOMY IN NUTRITION rate and character of tissue metabolism ; a fact which 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 wholly 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, z. *., 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, $ in which he found that adenin one of the purin bases formed in UK> 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, Nencki, und Pawlow : Archiv f. exper. Pathol. u. Pharm. Band XXXII. (1893), p. 161. Also, Nencki, Pawlow, und Xaleski : 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 dcr Harnsatire 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 the 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 spheroliths 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. 650. 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 5.5 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 katabolism, 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 reduce 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 containing 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 ECONOMY 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 equilibrium 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 denned. 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 yet possess sufficiently full 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 possibility 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 Physiologic. Band XVII, p. 716. 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 will 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 grains 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 0.632 gram. On his ordinary diet, the ratio of uric acid to nitrogen was 1 : 18, while later with the diminished 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 all 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-weight, 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. PROFESSIONAL GROUP. Name. Body- weight. Total Nitrogen. Uric Acid. Ratio of Uric Acid to Nitrogen. Uric Acid per kilo of Body- weight. Phosphoric Acid P,0 5 . kilos grams gram grams grams Chittenden . . 57.0 5.69 0.392 1: 14 0.0068 0.90 Mendel . . . 70.0 6.53 0.419 1 : 15 0.0060 1.46 Underbill. . . 65.0 7.43 0.516 1 : 14 0.0079 1.28 Dean .... 65.0 8.99 0.386 1 :23 0.0059 1.73 Beers .... 61.5 8.58 0.365 1:23 0.0059 1.49 AVERAGE DAILY EXCRETION THROUGH THE URINE FOR FOUR-FIVE MONTHS. STUDENT GROUP. Name., Body- weight. Total Nitrogen. Uric Acid. Ratio of Uric Acid to Nitrogen. Uric Acid per kilo of Body- weight. Phosphoric Acid P 2 O B . kilos grams gram grams grams Anderson, G. W. 71.0 9.37 0.632 1 : 14 0.0089 1.76 Anderson, W. L. 61.0 10.41 0.616 1 :20 0.0084 2.14 Bellis .... 78.0 8.88 0.531 1: 16 0.0068 1.98 Callahan . . . 83.0 9.04 0.624 J 1 : 14 0.0075 1.74 Donahue . . . 62.0 7.47 0.396 1 : 19 0.0063 1.79 Jacobus . . . 56.0 7.58 0.423 1:17 0.0075 1.67 Schenker . . . 73.0 10.09 0.624 1 : 16 0.0085 2.20 Stapleton . . 75.0 11.00 0.699 1 : 16 0.0093 2.61 468 PHYSIOLOGICAL ECONOMY Df 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 tune 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 EXCRETHMf THROUGH THE URINE FOR FIVE MOSTH8- SOLDIER * . \3&L Total Xitroen. Uric Acid. Batioof UrieAdd to UrieArid per kilo rfBody- Phosphoric Add F/V Oakman. . kO 62 7.42 0.40$ 1:18 04065 UP Morris . . SO 7J03 0.450 1:15 04076 Ltt Brojle* . . 60 7.28 O^M; 1:18 OJ0066 1.41 Coffinan. . 56 8.17 OJ579 1:21 04065 123 Slioey . . eo 8J9 Oj647 1:13 04107 1^2 Stete. . . 53 7.13 0.416 1:17 04078 : 24 Henderaon 71 &01 0.488 1:18 04068 1^2 Fritz . . . 72 7^1 0*42 1:12 04089 : % Cofaa . . , 68 &0 0.512 1:15 04082 I : Loewenthal 50 7^8 OJ72 1:19 04068 1.28 Zoomao . . 5$ 825 0.457 1:18 04083 1.19 Rates. . . 65 848 0.387 1:20 04059 : 2-i DaT. . . 57 8JS1 0^14 1:20 04072 : 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 chofce of food. In other words, all these men, with one and possibly two exceptions, were practically throwing out only uric add of endogenous origin, t. *, that which came from the breaking down of the man's PHYSIOLOGICAL 1-XONvMY IN NUTRITION 469 - le 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- i. through reduction in the amount of proteid food. Fur- ther, we now know that this general lowering of proteid : holism 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*, VUL, ** 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 liis'vsal." l;i this connectioli, le: ir.o rotor a^iu to fa 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. Tet 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, onal coefficients of nutrition, natural or acquired, that modify to some extent the production of uric acid, the oxida- 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- * Th Practitioner, Julj. 190S* p. *& 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. Vegeta- 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 small 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 ini- 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 will 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 serves 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 Tlie 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 living 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 life 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 kid 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. 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 albuminous food necessary for the maintenance of health and strength, under ordinary conditions of life. 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 all, 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 any 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 different 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 judgment 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 011 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 physical. 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 tne 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, at the time the photographs were taken, were 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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