The average of daily food consumption for the total of 746 days was as follows: 74.2 grams proteid, 117 grams fat, 213 grams carbohydrate, and 2367 calories. On such a diet, during this long period, equilibrium was satisfactorily maintained, thereby furnishing additional evidence that quantities of food way below the so-called normal amounts are quite adequate to meet the needs of the body. There is no conflict whatever between these results and our own; they both point in the same general direction. Perhaps the one thing that needs to be again emphasized, however, in view of the low fuel values used by Neumann, is that while they proved quite adequate in his case, the demand in this direction is governed largely by the degree of bodily activity. In fact, Neumann’s results with fuel values are in perfect harmony with the data obtained by us with professional men, but the writer is inclined to believe that for the majority of mankind, with the varying degrees of activity and muscular exertion called for, a somewhat larger number of heat units is desirable, and indeed on many occasions demanded. Still, it is perfectly obvious that custom has greatly exaggerated the fuel values required in ordinary muscular work, and such results as are here presented tend to emphasize the true relationship between actual requirements and fuel intake. Further, it must not be overlooked that the rate of proteid katabolism is governed in large measure by the amount of non-nitrogenous food, and consequently a too narrow margin in the consumption of the latter will obviously result in a higher rate of proteid exchange. We are inclined to the belief that a satisfactory degree of bodily efficiency is more liable to be maintained with a somewhat larger consumption of carbohydrate food, combined with a reduction in proteid food to a level nearer our own figures. It will be observed that the average amount of carbohydrate taken daily by Neumann, during the 746 days, was only 213 grams, while the daily consumption of fat averaged 117 grams. These figures are interesting and instructive in many ways, especially as indicating the ease with which the body accommodates itself to a relatively low intake of proteid food, combined with a small proportion of starches and sugars. This relationship between carbohydrate and fat might well occur at times as a natural result of personal taste, but as a general rule it is probably better, from the standpoint of digestibility and general availability, for the daily food to contain a larger proportion of carbohydrate.