Highland recorder. (Monterey, Highland County, Va.) 1877-1972, 1900-07-13
DIET OF A BOATS CREW.
INV MEN IN TRAINING FOR A
RACE ARE FED.

rho Results of an Investigation Con-
Quoted by the United states Govern
ment-some Interesting Observauons
Are Drawn From 1t.
"Dietary Studies of the University
Boat Crews" is the title of pamphiet
which has been issued by the United
States Department Of Agriculture at
Washington. 1t Is a report upon tne
studies of Harvard and Yale poat
crews. conducted by Professor W. y.
Atwater, special agent In charge OF
nutrition investigation of the Depart
ment of Agriculture, and his ASSISTANT
A. p. Bryant.
These studies were undertaken prl-
mariIy to secure data regarding the
food requirements of men performing
severe muscular work. The regular
course of diet and exercise pursued ny
boat crews i'm training, and the cohdi-
tions under which the men live at
sucb times give a favorable 0ppor-
tunity for obtaining relatively valuable
data. Few statistics of the dietar1es
If persons thus engaged are avail
able. With the exceptica OF dietary
studies of football teams and dietary
study of the food consumption of San
dow. few exact observations have been
made of the actual food consumption
of young men engaged In active train
ing for contest in which they would
be called upon TO exert their muscu-
lar powers to the utmost extent dur
ing a brief period. /.
Studies are made in the report OF
the food consumption of both the
varsity and freshman crews OF Har-
ward and Yale during the month pre-
ceding the annual races. Two studies
were made of each crew. one at the
university training quarters. another
after the crews had taken up their
quarters at the scene Of the forth
coming race.
In the study Of the Harvard Univer-
sity crew at their training quarters
at Cambridge, the report gives the
following regimen:
The diet was simple. Roast and
boiled beef and lamb, fricasseed chick
en-. roast turkey and hrOlled fish, made
ND the meats. Eggs were used plen-
tifully, either raw, pOached or boiied
in the shell. Large amounts OF milk
and cream were also consumed. Oat'
meal. hominy and shredded wheat
were eaten largely, and corn cakes
were occasionally served. Bread was
almost always taken in the form OF
toast. Potatoes were served twice
day. These were sometimes baked
sometimes boiled and mashed With q
little milk and butter added, and Al
other times creamed' BrOiled rice
prepared with little cream and sugar
was served instead of potatoes al
some meals
Beets, parsnips. green peas and to
matOes were used to furnish variety
of vegetables. MacarOni was 0cca
sionally served. For dessert. apple
tapioca pudding. custard pudding, ant
other buildings containing large pro
portion of milk and eggs was used
Milk was obtained from one OF thu
large creameries supplying that vicin
ity. and was of unusual quality, con
tanning So per cent. of butter fat. \
very thick. heavy cream was also pur
chased, which was diluted about one
half with milk. lie mixture. or thiI
cream. contained about sixteen pc
cent. of butter fat. The beef uset
during the studies was entirely from
the loin.
The meat was sliced, freed from
practically all of the clear fat ant
sent to the table in large platter
from which the individual men wer
served The beef was cooked rare
though not unusually so. Some o
the other club tables in the sam
house had much rarer meat. The beef
steak was freed from bone and from
nearly all the visible fat before belni
served.
Lamb chops were served with tn
bone. Lamb and mutton roasts, whicl
were all from the leg, were also clea
meat, trimmed so as to be PRACTICAL,
free from visible fat. The turkey use'
was shipped from a distance and ha
been kept in cold storage. 1t wa
baked with force meat. l. e., "stufflng
Oh. dressing" although but little o
this latter was served to the crew
Chicken was always fricasseed an
served free from bone with the ez
ception of those Of the leg and wing
Broiled fish, usually bluefish o
Spanish mackarel. was very common
! ly served for breakfast, as were ais
eggs, either raw or poached. No pas
try was allowed, and the pudding
were. as above stated, composed large
ly of eggs and milk. A small amour
of coffee jelly was served. and at on
meal during the study ice cream. n
, fresh fruit was served with the excel
ton of oranges for breakfast Steve
, prunes, rhubarb, or apples were ais
r eaten, prunes most abundantiy. Breal
i fast was served at 8, lunch at / an
E dinner at 6 o'clock.
About half an hour before meals til
chemists who were conducting I'll
dietary studies were on hand TO weig
, the food materials, which were SCI
to the table before the meal began.
In concluding the report on the
etary studies the authors make tn
interesting observation:
. THE especially large proportion I
protein observed in the dietary stu
. -. -nf Tho ,,uivorcifr hat nrouc