Similarly on Sunday morning, at the conclusion of the all-night respiration experiments, and just prior to the psychological observations, a standard breakfast was provided at the Nutrition Laboratory. This remained practically uniform throughout the entire period of observation. The menu for this meal is given in table 26. The total amount of nitrogen supplied in this case was 3.55 grams and the total energy 640 calories.

On a certain number of occasions the subjects came to Boston early enough in the day to take a dinner at the restaurant. No major changes were made in this meal during the experimental period, although there were some substitutions owing to the differences in the regular bill of fare available on particular days, and some changes in the total amounts of nitrogen and energy. The menu is given in table 27. The footnotes to this table indicate the character of the changes made on the different days.

Table 26. - Standard Laboratory Breakfast

1 Computed.

Table 27. - Standard Restaurant Dinner1

1 Roast beef (large slice) was served instead of lamb on Nov. 10 and Nov. 24, a smaller potato (about 75 gms.) and a serving of cranberry jelly instead of butter, but of about the same size. On December 8 the roast beef was decreased to about 1 oz., the potato was increased to about 125 gms., and butter was served instead of jelly.

2 Determined in composite sample.

On Sunday nights in Springfield it was the custom of the college for the men to separate more or less, and no regular evening meal was served. Beginning October 7, the men were assigned small lunches, which consisted at first of a cake of sweet chocolate, with some form of bran. Later the chocolate was omitted and fruit substituted or served alone. The Sunday night suppers, with their nitrogen and energy content, chiefly computed, are given in detail in table 28. Usually, particularly when fruit and bran muffins were given, they were included for analysis in the sample of the noon meal. With the bran preparations and chocolate, analyses of the individual materials made it possible to compute the nitrogen and energy as indicated in the table.

Table 28. - Sunday Suppers At Springfield

Squad B, which was put upon an extremely low ration during the month of January, received reasonably uniform calories throughout the entire period, averaging 1,375 net calories. A typical day's ration, that for January 25, is given in table 29. A composite sample was made of all three meals, excluding certain of the staples, such as jelly, sugar, orange, and bran. The nitrogen and energy, as computed from standard analyses, are likewise included in table 29 to show the general distribution among the various food materials and in the three meals. The actual determinations for the total nitrogen intake and total gross calories in the composite sample are given at the bottom of the table. These, with the computed nitrogen and energy in the staple foods, give a total for the day of 8.78 grams nitrogen and 1,555 gross calories.

Table 29. - Typical Day's Ration During Period Of Reduced Diet, Squad B (Jan. 25, 1918)

A careful inspection showed there was no deficiency of either; in other words, there was no excessive fat or excessive carbohydrate. To obtain an approximate estimate of the relative proportion of fat and carbohydrate in the food, certain composite samples were analyzed, the fat being determined by ether extraction and the total carbohydrates by hydrolysis. The results of these analyses are given in table 30. These were not used for computing the total energy of the day, for to these materials should be added the nitrogen and energy of certain staples, such as sugar, bran, jelly, butter, etc. They serve to show, however, that the diets were by no means deficient in fat. The results given for November 20, 1917, are for a normal group with uncontrolled diet. Roughly speaking, the fat in the diet on November 20 is twice that in the other two samples analyzed and the carbohydrates are increased by approximately the same percentage.

Table 30. - Fats And Carbohydrates Determined In Typical Composite Samples Of Food