found that in Group I about one sixth of the total expenditure for food was for meats; in Group II, about one third; in Group III, nearly one half. The level of total expenditure for food per man per day was fortunately the same in all three groups, thus permitting direct comparison of the food values obtained for the expenditure. It was found that increasing prominence of meat meant diminishing returns in calories and calcium without any compensating increase in the returns in protein, phosphorus, and iron; for while meat contains a higher percentage of protein than the average of other foods the meat is so much more costly that it furnishes no larger amount of protein for a given expenditure than do other foods which furnish much larger amounts of energy value, of calcium, and of the vitamins.

The dietaries in which meat was less prominent were both more adequate and better balanced in food value.

On the whole, it seems reasonable to conclude that a reduction of our meat consumption to something like half the present amount (i.e. to about what had, before the war, been reached through the longer experience of the European nations) is desirable on both economic and physiological grounds.

When one sixth instead of one third of the total expenditure for food is for meats, the dietary is usually both more economical and better balanced.

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