One-sidedness of Our Dietary.--I have said that our diet is one-sided, that the food which we actually eat has relatively too little protein and too much fat, starch, and sugar. In other words, it is relatively deficient in the materials which make muscle and bone and contains a relative excess of the fuel ingredients. This is due partly to our large consumption of sugar and partly to our use of such large quantities of fat meats. Overeating--Injury to Health.--But the most remarkable thing about our food consumption is the quantity. The American dietaries examined in this inquiry were of people living at the time in Massachusetts and Connecticut, though many came from other parts of the country. It would be wrong to take their eating habits as an exact measure of those of people throughout the United States. For that matter, a great deal of careful observation will be needed to show precisely what and how much is used by persons of different classes in different regions. Just this kind of study in different parts of the country is greatly needed. But such facts as I have been able to gather seem to imply that the figures obtained indicate in a general way the character of our food consumption. Of the over 50 dietaries of reasonably well-to-do people thus far examined the smallest is that of a mechanic's family. In this the potential energy per man per day was about 3,000 calories. The next smallest was that of the family of a chemist who had been studying the subject and had learned something of the excessive amounts of food which many people with light muscular labor consume. This dietary supplied 3,200 calories of energy per man a day. The largest was that of brickmakers at very severe work in Massachusetts. They lived in a boarding house managed by their employers, who had evidently found that men at hard muscular work out of doors needed ample nourishment to do the largest amount of work. The food supplied 8,850 calories per day. Voit's standard for a laboring man at moderate work, which is based upon the observation of the food of wage workers, who are counted in Germany as well paid and well fed, allows 118 grammes of protein and 3,055 calories of energy. The standards proposed by myself, in which the studies of American dietaries have been taken into account, allow 125 grammes of protein and 3,500 calories of energy for a man at moderately hard muscular work. The dietaries of Massachusetts and Connecticut factory operatives, day laborers and mechanics at moderate work averaged about 125 grammes of protein and 4,500 calories of energy. For a man at "severe" work, Voit's standard calls for 145 grammes of protein and 3,370 calories of energy.