The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1904-04-24
HOW THIRTY STUDENTS
LIVED WELL FOR
SIX DAYS On
$17E

food with view strictly TO its value II
producing necessary strength, energy ana
heat, we could save half or two-thirds, ot
the amount the average family customa-
rily spends in that way. By chemica
analyses OF the different foods, and ex-
periments establishing their respective
value to meet the different requirements
of the body, these scientists conclude
that we spend more III ticking our pal
ates than We do IN maintaining physl-
cal and mental vigOr.
Quite recently, however, the theory
has been put 10 a practical test with a
practical motive, with the result of find
ing that one woTnan-as a standard to
figure from-can live well on a diet of
wide variety at cost of food prepared
for the table of nine and four tenths
cents per day. This was proved by thiT-
ty students of the Bible College of Hart
ford, Conn, who dubbed together and
lived well for six days at a total cost of
$I74z. They wished to raise sum of
money for a special object, and decided
to do so by reducing the cost of their
table board.
They had been paying So week for
table board at the time, or very nearly
43 cents per person per day, which of
course included the cost of fuel, prepara-
80 and service. estimated to be roo
SeSefits per person per day. Learning
That it had been found possible to pro-
vide balanced and nourishing diet for
10 cents per man per day for the raw
food, they entered eagerly into an ex-
pertinent with diet TO cost that amount
for food materials only, the cost of prep
aration, etc, to remain the same as be-
r IL. =
food as served 200 cents per person, or
PA cents less than ordinary diet. There
were thirty students interested in this
project, and it was planned to continue
the investigation three days, as this
would suffice to save the $50 desired.
The meals provided were enjoyed, and
at the end of three days, although the
desired slim had been saved and there
was no longer this incentive. all the per-
sons concerned were sufficiently interest
ed in the trial to ask to have it con-
tinued three days longer, when they
learned that the results for such period
would be of considerably more value
from a scientific standpoint than those
of a study carried on for three days only. |
The method of conducting the inves-
tigation was essentially the same as that |
usually followed. After a study of the |
dFdiIdOiC AOO0 supply dlld llO NOSl VI |
food in the local market, menus were
prepared which it was believed would |
be fairly satisfactory and which would |
fulfill the requirements as regards cost |
and nutritive value. The amounts of the |
various materials which it was ca1cu-
lated would be required during the pc
Rod were then set aside to be used as
needed, the plan being to provide gener-
ously of the chief and less expensive |
dishes, with enough of the more expen
sive foods to give the needed variety.
None of the foods were analysed. The
composition OF all different articles was
assumed from average values for similar
food materials.
As these students consulted scientific
records in selecting the material menus,
the unscientifc reader will be best en-
lightened By study of the bill of fare
for each of the six days covering the ex
periments. Here they are:
SATURDAY.
Breakfast-Oatmeal and top of milk,
fish cakes, toast with a little butter),
prunes, milk and cereal coffee.
Dinner-Beef soup, croutons, beans
baked with pork, brown bread, april
cot shortcake.
Supper-Sa Sandwiches Cheese and jel-
1y), white and graham bread (no but
teri, sliced bananas, milk.
SUNDAY.
Breakfast-Cornmealm ush and top of
milk, baked beans, buns, milk and cereal
coffee
Dinner-Split pea soup and crackers
(crisped), potted beef, brown sauce, bak-
ed potatoes, bread, rice with milk and
sugar.
Supper Brown bread sandwiches
with little butterl, white bread sand
witches with date and peanuts filing
without butter), cocoa, popcorn sailed.
MONDAY.
Breakfast-Oa Oatmeal with top of milk,
,ream toast. cereal coffee.
Dinf1er-Baked bean soup, crisp crack
RS, Hamburg steak balls, brown sauce, {
lominey, turnip. peanuts and dates.
Supper-Potato and beet salad, gin !
,erbread, cheese bread and milk. I
TUESDAY '
Breakfast-Wheatb breakfast food and
Iates. creaned Goldfish. mullins with lit
lie butter), milk and cereal coffee.
Dinner-Beef stew with biscuits, bread
'udding, bread.
Supper Scalloped meat and potato, S
read with butteT), prunes, chocolate s
andy fudge =
WEDNESDAY.
Breakfast-Oatmeal with top of milk, 7
ash. corncake. milk with cereal coffee q
Dinner-Vegetable soup, croutons, +.
aked stuffed beef's heart, brown sauce, ;,
ice, cornstarch blancmange, caramel :
auce. o
Supper-Potato and celery salad, white :,
nd graham bread, fried cornmeal mush, :,
grup q
THURSDAY. n
Breakfast-CornmeaI mush with top f.
f milk, hashed meat on toast, milk and D,
real coffee
Dinner-Salt salmon. drawn butter
luce. baked potatoes parsnips, bread,
apple shortcake-
Supper-Cold sliced beef'S heart, .,
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