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551
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U, S. DEPARTMENT OF AGRICl R-E.
OFFICE OF EXPERIMENT STATIONS— EULLET -
A. C. TRUE, Dire-
[DIETARY STUDIES AT THE GOVERNMENT
HOSPITAL FOR THE INSANE,
WASHINGTON, I). 0.
BY
H. A. PRATT and R. D. MILNER.
KSM5,
WASHINGTON:
GOVERNMENT PRINTING OFFICE,
19 4.
Glass A A, 5T r/
Book -7^
731
U. S. DEPARTMENT OF AGRICULTURE.
(
OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 150.
A. C. TRUE, Director.
sri f
DIETARY STUDIES AT THE GOVERNMENT
HOSPITAL FOR THE INSANE,
WASHINGTON, D. C.
BY
H. A. PRATT and R. D. MILNER.
WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1904.
•onogripi
OFFICE OF EXPERIMENT STATIONS.
A. C. True, Ph. D., Director.
E. W. Allen, Ph. D., Assistant Director and Editor <>f Experiment Station Record.
C. F. Langworthy, Ph. I)., Editor and Expert on Foods and Animal Production.
NUTRITION INVESTIGATIONS.
W. O. Atwater, Ph. D., Chief of Nutrition Investigations, Midclletoivn, Conn.
C. D. Woods, B. S., Special Agent at Orono, Me.
F. G. Benedict, Ph. D., Physiological Chemist, MMdletown, <'<nni.
R. D. Milner, Ph. B., Editorial Assistant, Middletown, Conn.
MAR 31 19C8
D. of 0.
LETTER OF TRANSMITTAL.
U. S. Department of Agriculture,
Office of Experiment Stations,
Washington^ D. (?., September 8, 1904-
Sir: I have the honor to transmit herewith, and to recommend for
publication as Bulletin No. 150 of this Office, a report of dietary studies
carried on at the Government Hospital for the Insane, Washington,
D. C, by H. A. Pratt and R. D. Milner.
The investigation covers 26 studies, four of which were made with
officers and attendants and the remainder with patients. These investi-
gations are interesting as affording data for use in determining dietary
standards and also have a decided practical value, since the knowledge
gained by a study of food conditions made it possible to suggest
improvements in the institution diet which were immediately carried
out, with the result that a considerable saving was possible without in
any way lowering the quality of the diet. In plan and scope these
investigations were very similar to those which were carried on for
the New York State Commission in Lunacy by Prof. W. O. Atwater,
chief of nutrition investigations, and the stud} r forms a part of the
investigations on the food and nutrition of man conducted under his
immediate supervision. The statistics were gathered by Mr. Pratt
and the calculations were made under the supervision of Mr. Milner.
In planning the details of the investigation Mr. Pratt was in frequent
consultation with Dr. C. F. Langworthy of this Office. Mention
should be made of assistance rendered by Mr. A. B. Albro in the
preparation of the report.
Respectfully, A. C. True,
Director.
Hon. James Wilson,
Secretary of Agriculture.
3
CONTENTS.
Page.
Introduction 7
Patients 7
Officers and attendants 8
Hospital buildings 8
The storeroom and kitchens - - 9
System of feeding 11
The dietary studies 12
Experimental methods *. 13
Dietary study No. 364 — Chronic male patients 19
Dietary study No. 365 — Attendants and employees 24
Dietary study No. 371 — Sick and bedridden male patients 27
Dietary study No. 366 — Male patients, mostly invalids ... 30
Dietary study No. 367 — Male patients, nonworkers 33
Dietary study No. 368 — Male patients, acute cases 37
Dietary study No. 369 — A ttendants, house girls, etc 38
Dietary study No. 370 — Attendants, house girls, etc 40
Dietary study No. 372 — Male patients, criminal insane 42
Dietary study No. 373 — Male patients, criminal insane 45
Dietary study No. 374 — Male patients, negroes 47
Dietary study No. 375 — Infirm male patients 50
Dietary study No. 376 — Disturbed male patients 52
Dietary study No. 377 — Chronic male patients 53
Dietary study Nft. 378 — Aged chronic male patients 55
Dietary study No. 379 — Disturbed male patients 57
Dietary study No. 380 — Quiet chronic male patients 58
Dietary study No. 381 — Male patients, young and orderly 59
Dietary study No. 382 — Male patients, young, quiet, and orderly 61
Dietary study No. 383 — Chronic male patients and idiots 62
Dietary study No. 384 — Male patients, not violent 63
Dietary study No. 385 — Male patients, quiet, chronic 64
Dietary study No. 386 — Male patients, quiet, chronic 65
Dietary study No. 387 — Male parole patients 66
Dietary study No. 388 — Male parole patients 68
Dietary study No. 389— Officers and employees 69
Food issued from the storeroom 71
Summary and discussion 72
Amounts of food consumed anil adequacy of the diet 76
Amounts of food wasted and economy in utilization of food 82
Dining-room or table waste 83
Kitchen waste 87
Total dining-room and kitchen waste 88
Prevention of waste 89
Appendix 93
Statistics of food used 93
Statistics of food issued from storeroom for one year 148
Percentage composition of foods used 151
Statistics for computing the percentage composition of the cooked foods
used in the dietary studies 157
5
ILLUSTRATIONS.
Page.
Plate T. Detached kitchen, Government Hospital for the Insane 10
II. Attendants' dining room, detached kitchen building '24
6
DIETARY STUDIES AT THE GOVERNMENT
HOSPITAL FOR THE INSANE.
INTRODUCTION.
The series of studies herein reported were made at the U. S. Gov-
ernment Hospital for the Insane, which is situated on the Anacostia
River, on an elevation overlooking- the cit}^ of Washington, D. C.
This institution is designed primarily for the benefit of persons who
have become insane while performing Government duty as soldiers and
sailors, although all the insane of the District of Columbia are also
committed there.
The hospital seemed especially well adapted for carrying on dietary
studies because, as explained below, the patients were of an excep-
tionally good class. In similar investigations at other institutions it
has been found especially difficult to obtain correct data where the
patients were violent or hostile. The interest in such work manifested
by Dr. A. B. Richardson, who was then superintendent of the hospital,
made it possible to undertake this series of investigations, in which
the Government Hospital and the Office of Experiment Stations coop-
crated, and the experimental work was very largely carried on during
the fiscal year 1902-3. Doctor Richardson's death occurred before the
results were finally prepared for publication. His successor, Dr.
W. A. White, recognized the importance of the work undertaken and
gave it his active support. A summary of the investigations reported
in this bulletin has appeared in a report of the hospital?"
PATIENTS.
The institution had at the time about 2,200 patients, of whom 1,075
were men and 525 were women. The majority of the men patients were
soldiers and sailors, a large number being veterans of the civil war.
The women were very largely patients committed from the District of
Columbia. The general class of male patients of this institution dif
fered in several respects from the average found in State institutions.
First, they were very largely men who have become incapacitated in
military service; that is, they came from a bod}^ of men who were
«Rpt. Govt. Hospital Insane 1908, p. 7.
chosen originally because of good physical condition. Again, they
seemed to be, as a rule, patients of rather a milder type than is gen-
erally found in State hospitals, the proportion of violent and untidy
patients being comparatively small. They appeared also to be rather
above the average as regards education and general intelligence. The
women patients were of about the same class as is found in most pub-
lic institutions of a similar character.
In general, it might be expected that the patients here would be
better clothed, better fed, and have more comforts and privileges than
patients in State institutions, a large proportion of whom are paupers,
and such was believed to be undoubtedly the case. Taken as a whole,
it may be said that the amount of work done by the patients in this
institution was smaller than that in the public State hospitals. The
institution, however, makes a large quantity of clothing and mattres-
ses, but no goods are made for sale outside the hospital, and much of
the work which, in other institutions, is commonly done by patients
is done here by hired helpers. Moreover, a large number of the
patients who do work receive wages, which is not generally the case
in similar institutions elsewhere in the United States.
OFFICERS AND ATTENDANTS.
The officers and attendants of the institution numbered about 660, of
whom about 215 were women. The staff of attendants is well ordered
and organized and seems to be particularly well fitted for the care of
the patients. The school for trained nurses furnishes thoroughly
competent men and women nurses, while there can be no doubt as to
the high ability of the physicians in attendance.
Too much credit can not be given to the attendants and subofficers
for the kind and careful assistance rendered during the progress of
these studies. It was gratifying to feel that the cooperation of the
whole force could be relied upon and that they were genuinely inter-
ested in the success of the studies. The kitchen help also rendered
most efficient and willing service.
HOSPITAL BUILDINGS.
The grounds of the institution are large and very beautifully laid
out. The hospital buildings are modern, and at the time of the inves-
tigations consisted of the following: The Toner group, comprising the
Toner and Oaks building and the Toner general kitchen; the Howard
Hall department, comprising Howard Hall, West Lodge, and the
annex building; the west side department, comprising all the male
wards situated in the Garfield, Dawes, and center buildings; the east
side department, which had the care of all the female patients of the
institution; the Allison buildings, for sick and decrepit patients; and
the detached buildings department, which comprised a number of
buildings accommodating some 600 men. Besides the buildings in-
patients there was a general kitchen and steam power house, an electric
power house, a storeroom, a laundry, and various trade shops, such as
a carpenter's shop, blacksmith's shop, and others, where such patients
as it seemed desirable were employed. In addition to these a number
of new buildings have recently been completed.
There were in the whole institution about 70 wards, 57 for men and
13 for women. There were also a large number of dining rooms for
attendants, outside help, and colored employees, besides the private
quarters of the various heads of departments.
THE STOREROOM AND KITCHENS.
When supplies ordered for the institution are received they are
placed at once in the general storeroom, or " store," as it is called.
This is organized on somewhat the plan of a department store, there
being a grocery department, a meat department, and a tailoring and
clothing department, each under a separate head. When any kitchen,
ward, dining room, or other department of the hospital desires that a
given article be disbursed to it, the head of that department fills out a
blank stating the article desired, which blank is placed in the hands of
the storekeeper, who issues or directs the issue of the article, the blank
being signed and filed with the bookkeeper. From these blanks are
made up the ledgers, which show the quantities of foods disbursed to
the different kitchens.
The "general kitchen" is the largest at the institution, and, except
for those in the Toner, Allison, and "detached buildings" depart-
ments, supplied food for the whole institution. It is situated close
by the general storeroom, or store, and contains, besides the kitchen
proper and the scullery, the bakery and two dining rooms. The build-
ing is approximately in the center of the half circle of buildings which
are supplied from it. Nearly all the food is sent out through tunnels
on cars to the different dining rooms and wards.
The kitchen itself is in the second stoiy of the building and is of con-
siderable size. It is equipped with nine vegetable steamers, two large
and five small steam kettles, two ranges, one of six and one of four
ovens, the smaller of which is set apart for the use of special cooks for
the preparation of special meals, and a large oven used for baking beans,
fish, and quick biscuit. All the steamers and kettles are heated by
steam. Besides the above there are four large steam kettles on the
ground floor. The large rooms on this floor serve for a vegetable
storeroom and scullery and for the preparing of meats and washing of
the kitchen utensils.
At the right of the kitchen proper, on the second story of the build-
ing, is a bakery which supplies bread, cake, biscuit, and pies for the
10
entire institution. This department appeared to be well adapted to
the needs of the institution. Good materials were used, the work
was done under the supervision of competent bakers, and the quality
of the foods prepared was found to be excellent. The butcher shop,
where meat is out up, is in a part of the general storeroom and directly
adjoining the kitchen.
The ""detached kitchen" proper (PI. I) is situated on the second
floor of the building, there being a scullery and an attendants' dining-
room on the first floor. In addition to the cooking done for patients,
part of the kitchen was in charge of a special cook, who prepared the
food for the attendants of this section. The kitchen is abundant^
supplied with modern apparatus and utensils. It has a large range,
six ovens for baking, roasting, and frying, and kettles and coppers
heated with steam for boiling, stewing, and making coffee, tea, etc.
The kitchen is in charge of a dietitian, who superintends the cooking
and has general management of the kitchen work. Eveiything in this
department was in good condition, the food being cooked with more
than usual care. Attention was given to seasoning and flavoring the
different foods to a greater extent than has been observed in some
similar institutions.
The ""Allison kitchen" is situated in the basement of the "Allison
A building. " Besides the room used for cooking there are a small store-
room for food and another small room used for the storage of cooking
utensils, dishes, etc. The kitchen is so far from the general store-
room that the provisions are sent to it only once each da} 7 . Two
departments, viz, the family of one of the resident physicians and a
group of about 100 male patients — nonworkers, mostly chronic sick,
infirm, aged, and decrepit — were supplied by this kitchen. The food
for the family mentioned was prepared by a special cook, but the same
range was used as for the patients' food. On three sides of the kitchen
are the three buildings, Allison B, C, and D, and food was sent from
the kitchen through tunnels to two wards in each, namely, Bl and B2,
Cl and C2, and Dl and D2. Food was carried out through the tunnels
on cars to dumb-waiters in the basements of the wards and was raised to
the several dining rooms. The section of the tunnel in front of the
kitchen was used as a scullery and vegetable cellar. The kitchen force
consisted of three colored cooks — two women and one man — and three
working patients. A dietitian had charge of this kitchen.
The "Toner general kitchen" is situated between the Toner and
Oaks buildings and, with them, comprises the Toner group, being con-
nected with these buildings by tunnels. It is one story in height and
is veiy unsatisfactory in design, as an immense stack and brick flues
divide it nearly in half. This kitchen was not so well equipped as the
others, having but one steamer for vegetables and one steam kettle,
the rest of the cooking being done on a range of three ovens.
U. S. Dept. of Agr., Bui. 150, Office of Expt. Stations.
Plate I.
11
In this kitchen food was cooked for four groups, as follows: (1)
Attendants and employees, male and female; (2) patients and help; (3)
sick and bedridden patients, and (1) paying patients receiving- a special
diet. The kitchen force included two cooks, five assistants, and three
working patients, and was in charge of a competent dietitian. This
kitchen is soon to be replaced by a new one, hence no effort has
been made lately to better the equipment. The food was well cooked
and seasoned and the articles served were wholesome.
SYSTEM OF FEEDING.
The system of feeding the patients in this institution provides for
three meals each day, served approximately at 7, 12, and 5 o'clock.
Hot bread is served with breakfast each day. The dinner, which is
served at noon, is of course the heartiest meal, and the supper is, as a
rule, a rather light meal.
Six classes of meals were prepared at the institution, designated as
"officers' diet," "first section's diet," "attendants' and employees'
diet," "regular patients' diet," " sick diet," and "special diet." Since
all but the first of these were served in the course of the studies, a brief
explanation of the remaining five may be given here.
The "regular patients' diet" is that provided for the patients of the
institution as a whole, and is illustrated by the menus given in connec-
tion with studies Nos. 361 and 367 on pages 20 and 31. The "attend-
ants' and emplo} T ees' diet" is of somewhat similar character, but differs
in several respects in that it is prepared by special cooks, is cooked in
smaller quantities, and comprises a larger proportion of such kinds of
food as soups and desserts than the regular diet. This is illustrated
by the menu given in connection with study No. 365 on page 21. It
is the intention to arrange the menus so that the same kind of food
shall not be served to patients and employees at the same meal, since
the employees might lack appetite for the kind of food which they had
served to the patients just before coming to their own meals.
The "first section's diet" is that provided for paying patients and
others receiving special treatment. In general it was somewhat more
varied than that of the attendants and employees, having, for instance,
soup and dessert with each dinner. The food is cooked separately for
the most part, but a few articles, such as oatmeal, are cooked together
for all diets. A sample menu showing this diet is given in connection
with study No. 387, page 67.
"Sick diet" and "special diet" were such as would be indicated by
the designations. The former was that provided for the sick and
decrepit, as shown by the menu for the study No. 366, page 30, sup-
plied by Allison kitchen, which supplies such patients. The special
diet or extra diet is that furnished according to the special orders of
the physicians in charge and is prepared by the cooks who provide the
12
"sick diet." It consists of special foods for special cases. An example
of this kind of diet is given in connection with study No. 371 on page 28.
In general the system followed in this institution provides for a
change of menu each month, the menu selected covering seven days,
and being repeated throughout the month. Important changes in the
menu are made at the beginning of each month, when it is intended
that a practically new menu shall be used. Of course a continual
repetition of some staple articles is unavoidable, but, wherever possi-
ble, changes are made. Thus fresh vegetables and fruits in their
season are supplied to the patients, and during the cold weather pork
is often served in place of beef, the staple meat, and in their season
shad and fresh herring take the place of other animal foods to a rea-
sonable extent. It will be seen that while the food is necessarily
simple in character, an attempt is made to vary the diet.
THE DIETARY STUDIES.
The investigations conducted at the Government Hospital included
an examination of the statistics of the food supply with regard to the
kinds, amounts, and nutritive value of the materials; determinations
of the amounts and nutritive value of food actually consumed and
rejected by different classes of the hospital population; and observa-
tions of the methods of handling, cooking, and serving the food.
During the period from September 1, 1902, to July 1, 1903, the
experimental data were gathered for 28 dietar}^ studies, of which
26 are here reported. These studies give data concerning the food
consumption of about 1,570 male patients and 130 emplo3 T ees, though
only 1 of the 26 studies were made with the latter. The studies with
the male patients include almost the total male population of the hos-
pital who were in a fair degree of physical health and also some sick
patients. The studies with the attendants, however, include but a
relatively small proportion of their total number. No studies were
made with female patients. These comprised a minor portion of the
total population, and for this reason and since lack of time forbade
studies of the whole institution, it was deemed best to give preference
to such studies as would, if possible, represent the whole male depa7"t-
ment. Each of the studies made covered one week, a period which
has been found convenient and long enough, it is believed, to give a
fair idea of the food consumption of any class, especially as the menu
is practically the same for each week of any given month. It would
have been interesting to duplicate some of the studies, since this
would have furnished a check on the data here given. However, the
studies were carried on with extreme care, and it is believed that the
data obtained are at least sufficiently accurate for all practical pur-
poses. The results of these studies are given on pages 19 to 71 and
in Table 35 of the Appendix.
13
Preliminary to the experimental work statistics were compiled
regarding the food supply of the whole institution. These are given
in Table 36 of the Appendix and summarized on page 72. These
statistics are for the fiscal year just preceding the time of the dietaiy
studies, and consequently do not strictty apply to the time during
which the studies were made. Unfortunately, when the studies were
completed there was no opportunity to compile similar data for the
year in which the studies were conducted, but from a cursory exami-
nation of the accounts it seemed fair to consider that the supplies for
the two years did not differ materially in actual nutritive value.
EXPERIMENTAL METHODS.
Previous publications of this Office a have given detailed discussions
of the composition and nutritive values of food, the functions of the
different nutrients, the objects and methods of making dietaiy studies,
etc. The following summarized statements will therefore suffice here:
Food is useful to the body only so far as it supplies to it the mate-
rials which it uses for growth and for repairing its wastes, replacing
worn-out tissues, and supplying energy for muscular work. The
materials so used are protein or nitrogenous material, fats, carbohy-
drates, and various salts. In addition the body requires the oxygen
of the air, and water, which, though necessary for physiological
reasons, is not usually called a nutrient. Some or all of these nutri-
ents are present in all foods, though occurring in varying forms and
proportions in different materials. Just how the different nutrients
are used in the body in all cases may be somewhat uncertain, but it
seems undoubtedly true that under ordinary conditions protein is used
for building up and repairing muscular tissue, while the fats and
carbohydrates, together with the surplus of protein, are oxidized to
yield the energy for motion and muscular work; though if the quanti-
ties of nutrients are larger than are immediately needed the surplus
may be stored in some form (chiefly fat) for future use. Salts are use-
ful for forming bone and other parts of the bod} r and are doubtless
used in other ways also.
The final object of a dietary study is in brief to determine the quan-
tities of nutrients and energ}'' in the diet of a given number of persons
for a definite period. The usual method of conducting a dietaiy study,
in a family for instance, includes (1) determinations of the amounts of
all the different food materials in store at the beginning of, purchased
during, and remaining on hand at the end of the period of stud}'; (2)
determinations of the kinds and amounts of kitchen and table wastes,
with analyses where practicable; and (3) a record of the weight, age,
sex, and occupation of the different members of the group, and the
a See list on cover.
14
number of meals taken b} r each. From these statistics, and data
regarding the composition of the food materials, as determined by
analyses of samples of materials used or as assumed from previous
analyses of similar materials, the total amounts of protein, fats, and
carbohydrates in the diet and the average amounts consumed per man
per day are computed.
In carrying out the studies here reported some modifications of
this method were necessary. For instance, separate studies were
made with different groups of the hospital population. Obviously,
this could not be done by taking account of the amounts of food
materials brought into and issued from the hospital storeroom from
which all the kitchens were supplied, which would correspond to the
method usuall} 7 followed in a study with a family. Nor was it practi-
cable to stud)" the food consumption of a given group by determining
the quantities of food brought into the kitchen in which the meals for
the group were prepared, because in each kitchen food was prepared
for several groups at once, whereas commonly but one group could
be studied at a time. Data regarding the food consumption of each
group were therefore obtained by taking account of the food used in
the dining room in which the group was fed.
In each study all food sent from the kitchen to the dining room was
weighed, as well as all not served which was returned to the kitchen
after meals. After each meal the wasted food, which comprised
that remaining upon the plates, which was never served again, and in
some cases also that left in the serving dishes, was carefully scraped
into receptacles and also weighed, each kind of food being kept by
itself. The separation of the waste into the different kinds of food
proved to be a matter of some considerable difficulty, for the reason
that where a number of articles of food are served on the same plate
the uneaten portions are apt to become more or less mixed and hence
difficult to separate satisfactorily.
The figures obtained b\r the above-mentioned weighings give for
each article the amount served, the amount returned, if any, and the
amount wasted, thereby furnishing the data for determining the
amount consumed. These statistics are recorded for the different
studies in Table 35 in the Appendix.
The waste just referred to consisted of actually edible material that
was rejected. In addition some foods contained inedible material or
refuse, such foods being fish and meat containing bones, prunes con-
taining pits, etc. The amount of such refuse was determined in each
case, because such data were necessary in the computations of the
quantities of nutrients in the food consumed, as hereafter explained.
The next step, that of ascertaining the amount of protein, fat, and
carbohydrates in the amount of food consumed, demands particular
consideration, as it differs from the methods which have been com-
15
monly followed in connection with dietary studies made in the house-
hold. If the percentage of protein, fat, and carbohydrates in every
article that was weighed had been known, the determining of the
amounts of nutrients in the food consumed would have been onty a
matter of calculation. Such, in fact, was the case for any foods that
were eaten without cooking, as, for instance, some of the fruits. The
average composition, in the uncooked state, of most food materials in
common use in this country is quite well known from the results of a
large number of chemical analyses. But it will be observed that the
data of amounts served, obtained as explained above, are nearly all
for cooked foods, and very little is definitely known regarding the
composition of cooked foods. Even if a large number of analyses of
cooked foods were available they would not be of much advantage,
because the method of preparation of any cooked dish varies in indi-
vidual cases in regard to the amounts of the several food ingredients
used, the amount of water added, the length of time of cooking, etc.,
all of which factors influence directly the percentage composition of
the cooked article.
The best method of determining the composition of the foods used
would, of course, be to analyze a sample of each, but the labor and
expense involved would be great and no laboratoiy facilities for per-
forming such work were at hand. This method, therefore, was not
attempted. Another method for ascertaining the percentage composi-
tion of cooked foods, which has been used in a considerable number of
studies made elsewhere a and which has given results that are believed to
be reasonably accurate, consists in obtaining for any given cooked food
the weight and composition of each raw ingredient used in preparing
it and the total weight of the cooked article, from which data the per-
centage composition of the cooked food ma}^ be calculated. This
method was adopted in the studies here reported and may be here
briefly described.
Cooked foods may be grouped, for convenience, into three classes.
The first group will include such materials as meats, which in general
lose in weight during cooking, largely through loss of water or water
and fat. The second class will include such dishes as boiled oatmeal,
rice, hominy, etc., in which the only change in proximate composition
is that due to the addition of water in cooking, so that although there
is no loss of nutrients, the total amount in a given weight of the cooked
food is much less than in the same weight of the raw material. The
third class includes prepared dishes made up of a considerable number
of raw ingredients. Thus beef stew may contain beef, potatoes, onions,
carrots, parsnips, etc. ; and puddings ma} r be made of flour, drippings,
butter or lard, sugar, eggs, and other ingredients. During baking,
«New York State Com. Lunacy Rpt. 11 (1898-99), 12 (1899-1900), 13 (1900-1901).
16
filing, or any mode of cooking, there may be a slight loss of nutri-
ents through volatilization of fat, burning of sugar, etc., but such
losses are believed to be very small. Calculating the composition of
such foods on the basis of the amount and composition of the raw
ingredients used necessitates the assumption that there is no very
appreciable loss of nutrients in cooking, an assumption which seems
justified by the fact that in a considerable number of comparisons it has
been observed that the percentages of nutrients in such made dishes,
as estimated by the method used in these studies, are extremely close
to the percentages found by actual analysis.
In the case of those materials in which the total amount of nutri-
ents is the same in the cooked as in the uncooked food, the principle
of the calculation is simply one of proportion, and maybe stated thus:
The weight of the cooked food is to the weight of the raw food as
the percentage composition of the raw food is to x (the percentage
composition of the cooked food);
Or, to put it in another way:
The total amount of nutrients being the same in the cooked food as
in the raw, the percentage composition of the cooked food is to be
obtained by dividing- the total amount of each nutrient by the total
weight of the cooked food (and multiplying- by 100), since the propor-
tion of protein, fat, or carbohydrates varies directly with the change
of weight of the raw material in cooking.
In calculating +u ~ composition of cooked meat from that of the
uncooked, allowance must of course be made for the fat cooked out
and for bones removed. The method of making the computations
will perhaps be made clearer by the following t3^pical examples, one
for each of the three classes of cooked foods described above.
The first illustration is that of meat from which fat was cooked out.
A lot of corned beef weighed 799 pounds before cooking- and 515.5
pounds when cooked, 56 pounds of the loss in weight being - due to fat
cooked out. Raw corned beef as purchased has been found by aver-
age of several analyses to contain 14.8 per cent protein and 18.1 per
cent fat; hence the amounts of protein and fat in the raw beef as pur-
chased would be 118 and 145 pounds, respectively. * But since 56
pounds of fat cooked out, this must be deducted from the total amount
of fat, leaving 118 pounds protein and 89 pounds fat. The meat and
bones after cooking - weighed 515.5 pounds, of which 114 pounds was
found to be bones, leaving- 401.5 pounds of cooked edible meat con-
taining 118 pounds of protein, or 29.4 per cent, and 89 pounds of fat,
or 22.2 per cent. The table following summarizes the data.
17
Table 1. — Percentages and total amounts of nutrients in raw and corned beef.
Total
weight.
Percentage composition.
Amounts of nutrients.
Protein.
Fat.
Carbohy-
drates.
Protein.
Fat.
Carbohy-
drates.
Corned beef, raw, as purchased .
Pou m Ik.
799
56
515i
114
401J
Per cent.
14.8
Per cent.
18.1
100.0
17.3
Per cent.
Pounds.
118
Pounds.
145
56
89
Pounds.
Corned beef, cooked, as pur-
22.9
118
Cooked meat, edible portion ..
29.4
22. 2
118
89
The simplest of these computations is that for the class of cooked
foods of which the following is typical:
In one case 75 pounds of uncooked wheat breakfast food was required
for breakfast, which after cooking- was found to have taken up enough
water to make the weight 489.25 pounds. Raw breakfast food of this
particular kind, as has been found by analyses, contains on an average
12.3 per cent protein, 1.8 per cent fat, and 74.2 per cent carbohydrates.
Then by the proportion stated above, 489.25: 75: : 12.3: x, the percent-
age of protein in the cooked food, which upon solving the proportion
is found to be 1.9 per cent. In the same way the percentages of fat
and carboh} 7 drates in the cooked material may be found. The data
are summarized in the following table:
Table 2. — Composition of raw and cooked wheat breakfast food.
Total
weight.
Percentage composition.
'>unts of nutrients.
Protein.
Fat.
Carbohy-
drates.
Protein.
Fat,
Carbohy-
drates.
Pounds.
75.00
489. 25
Per cent.
12.3
1.9
Per cent.
1.8
.3
Per cent.
74.2
11.4
Pounds.
9.23
9.23
Pounds.
1.35
1.35
Pounds.
55. 65
Cooked cereal
55.65
As illustrating the method of calculating the percentage of nutrients
in made dishes containing a large number of articles, the following
may be cited:
A bread pudding weighing when cooked 228.5 pounds was used in
one of the studies and contained, besides flavoring, the following
articles: Currants (dried), raisins, sugar, eggs, evaporated cream,
butter, bread. The amount of the several ingredients, the percentage
composition of each, and the quantity of nutrients each would furnish
are shown in the following table:
6523— No. 150—04 2
18
Table 3. — Proportion and amount of nutrients in articles used in making bread
pudding.
Amount
used.
Percentage composition.
Amounts of nutrients.
Protein.
Fat.
Carbohy-
drates.
Protein.
Fat.
Carbohy-
drates.
Pounds.
4.8
1.5
20.5
6.0
7.5
3.9
46.5
Per cent.
2.4
2.3
Per cent.
1.7
3.0
Per cent.
74.2
OS. 5
100.0
Pounds.
0.1
Pounds.
0.1
Pound*.
3 5
1.0
20.5
Eggs as purchased
13.1
9.6
1.0
9.2
9.3
9.3
85.0
1.3
.8
.7
.6
.7
3.3
.6
11.2
.8
Butter
53.1
4.3
24.7
Total
5.9
5.3
50.5
1
The composition of the cooked pudding was computed as protein
2.6 per cent, fat 2.3 per cent, and carbohydrates 22.1 per cent, by
dividing the total quantity of each nutrient given in the table above
by 228.5, the weight of the pudding when cooked and multiplying by
100, the assumption being that there would be no appreciable loss of
nutrients in cooking.
Obviously considerable labor was involved in making weighings of
the raw foods used in preparation of the different dishes. In dietary
studies Nos. 361, 365, and 371 these weighings were made for all foods
served at each meal, but in the other studies, which were made in
dining rooms supplied from the larger kitchens, this was not practi-
cable, for the reason that the cooking was done for a large number of
dining rooms at the same time, and the food for one dining room could
not be separated from that for the others. In order to obtain data
for computing the composition of the cooked foods under such circum-
stances it was necessary to weigh the raw ingredients used in preparing
food for all the wards supplied from the kitchen, and the number of
weighings involved for such a simple dish as boiled cabbage, for
example, was from 10 to 60, so that one observer could not collect data
for all the foods used at each meal, in addition to gathering those for
food served, returned, and wasted in the dining room. It was there-
fore necessary in all other studies than the three just mentioned to
reduce to a minimum the labor of collecting statistics in the kitchen.
It was observed that for any given dish the cooks would use practi-
cally the same quantities of raw ingredients each time, and that the
other conditions, namely, the amount of water added and the time of
cooking, were gene rall} T the same; under such conditions any given dish
made in the same kitchen at different times was quite uniform in char-
acter. The composition as computed at different times was likewise
quite uniform, the variations being generally no greater than in the
analyses of different samples of the same kind of food material. It
was therefore believed to be sufficiently accurate to compute the com-
position of each cooked food in most cases but once for each kitchen,
and use the computed value for all studies in which the particular food
19
was served, though in some instances a number of such determinations
were made for the same food, and average values used.
All data regarding percentage composition of raw food materials
were taken from a previous publication a of this Office giving average
values for American food materials. The composition of each cooked
food as computed according to the method described above is given in
Table 37, and the data by which the computations were made in Table
38 of the Appendix. By use of these data and the statistics regarding
the quantities of food consumed the amounts of each nutrient in the
different kinds of food used were computed.
It is the usual custom to express the results of dietaiy studies in
terms of nutrients and energy per man per day. During each study
an accurate account was kept of the total number of persons served at
each meal, and from these records the equivalent number of men for
one day was calculated. In the studies in which both men and women
were included the number of meals taken by women were computed
to the equivalent number per men by assuming that one meal for a
woman is equivalent to 0.8 meal for a man.
Dividing the total quantity of each nutrient consumed in each study
by the number of days for one man computed as just explained gives
the equivalent amount of the nutrient for one man for one day. The
fuel value of the diet, that is, the amount of available energy it would
furnish, was computed from the quantities of nutrients per man per
day on the assumption that each gram of protein and carbohydrates
would furnish 1 calories and each gram of fat 8.9 calories. b
The details of the dietary studies follow.
DIETARY STUDY NO. 364— CHRONIC MALE PATIENTS.
This study was made with about 550 male patients, who were nearly
all chronic, mostly from middle life to old age, and appeared to be
fairly quiet and orderly. Many of them were veterans of the civil
war. The larger number of these patients were fed in one dining
room; but in addition to these the study also included about 35 patients
of a similar class, who were crippled or lame to such an extent that
they could not climb the flight of steps to the larger dining room, and
were therefore fed apart in a section known as " Home ward," though
they received the same diet as the others.
The majority of the men in this study did no work and appeared to
take very little exercise. However, 120 were classed as workers,
though only a part of these did anything except very light work, many
of them being employed a few hours each day in the wards or
dining room.
The study began with breakfast, Tuesday, September 30, 1902, after
«U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised.
& See Connecticut Storrs Station Ept. 1899, p. 104.
20
preliminary observations of 1 day, and continued for 7 days, with 21
meals. In the preliminary period the only food weighed was that for
supper, but the different kinds of food in the material rejected were
separated and an attempt was made to determine clearly just what was
desired in carrying on the study. An accurate census of the patients
at each meal showed the total number of meals taken to be 11,353,
which was equivalent to 1 man for 3,781 days.
The food consumed in this study was prepared in the "detached
kitchen," described on page 10, which directly adjoins the large dining
hall in which these patients were served. This hall is neat and clean,
large, and well heated and ventilated. The patients are served by the
attendants and, owing to the nearness of the dining room to the
kitchen, the food comes to the tables fairly hot, which makes it seem
more appetizing.
During the week that this study was made the following menu was
served:
Tuesday, September 30, 1902.
Breakfast. — Oatmeal, liver and bacon, rolls, butter, coffee.
Dinner. — Beef stew, bread, cabbage, bread pudding, butter, coffee.
Supper. — Bread, butter, prune sauce, tea. For workers, meat.
Wednesday, October 1, 1902.
Breakfast. — Oatmeal, beef stew, bread, coffee, butter.
Dinner. — Bean soup, corned beef, bread, eggplant, potatoes, crackers.
Supper. — Baked apples, bread, butter, tea. For workers, meat.
Thursday, October 2, 1902.
Breakfast. — Oatmeal, prune sauce, coffee, butter, biscuit. For workers, meat.
Dinner. — Beef potpie, bread, vegetable soup, beets, crackers, butter.
Supper. — Baked beans, bread, butter, tea. For workers, meat.
Friday, October 3, 1902.
Breakfast. — Salt mackerel, bread, butter, coffee, potatoes.
Dinner. — Baked cod, bread, coffee, beets, cabbage, steamed pudding, butter.
Supper. — Tomato sauce, bread, butter, tea, cheese, crackers. For workers, meat.
Saturday, October 4, 1902.
Breakfast. — Beefsteak, potatoes, bread, butter, coffee.
Dinner. — Vegetable soup, beef, crackers, bread, cabbage, hominy.
Supper. — Baked apples, bread, butter, tea. For workers, meat.
Sunday, October 5, 1902.
Breakfast. — Oatmeal, bread, butter, coffee, baked beans. For workers, meat.
Dinner. —Roast beef, corn, potatoes, bread, butter, coffee, rhubarb pie.
Supper. — Bread, butter, apple jelly, cake.
Monday, October 6, 1902.
Breakfast. — Coffee, sausage, hot biscuit, butter, potatoes.
Dinner.- — Bean soup, shoulder, bread, cabbage, potatoes, crackers.
Supper. — Apple jelly, bread, butter, tea. For workers, beef.
Sugar and milk are added to tea and coffee in the kitchen.
21
As has been stated before, the menu is practically the same for each
week of any particular month, so that the above may be considered as
the regular patient's menu for the month of October.
In this study a system of tagging each lot of meat was followed,
which somewhat simplified the matter of obtaining separate records of
the amounts used from different cookings. This was quite essential
because of differences in the percentage composition of different kinds
of meat, and also because, in order to compute the percentage com-
position of each lot of cooked meat (see p. 16), it is obviously neces-
sary to know the weight of fat which is cooked out, the change in
weight of the bones in cooking, etc. Great care was taken to secure
as accurate data of this sort as possible in these studies.
The statistics regarding the total amounts of food sent from the
kitchen to the dining room, the amounts served to the patients, and the
amounts rejected and wasted in this study are given in detail in Table 35
of the Appendix.
The following table shows the amounts of the various nutrients and
the energy in the food actually eaten, as calculated per man per day,
together with the amounts of nutrients and energy wasted, for the
different classes of food and for the whole ration. It should be stated
that, as shown by the menu above, in addition to the regular diet
served to the whole group in this study the working patients were
given a little extra meat at supper, in accordance with the custom of
the institution. In computing the results given in the following table,
however, this extra meat has been included as if forming a part of
the total food for the whole group and served to all alike. This does
not appreciably affect the results, because the amount of extra food
for such a small proportion of the patients was very small as compared
with the total food for the whole number of patients in the study.
Table 4. — Nutrients and energy in food eaten and wasted in dietary study No. 364.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
17
8
3
Grams.
21
17
2
38
5
1
Grams.
Calories.
255
183
30
338
61
21
Grams.
2
1
Grams.
2
\
Grams.
Calories.
20
Pork
9
Fish
13
4
1
2
33
84
2
888
3
4
48
35
10
1
6
213
59
55
30
1,081
245
317
120
4
1
23
117
11
1
7
4
32
16
Total vegetable food. .
46
17
357
1,763
5
1
34
165
9
11
25
234
L
1
1
17
Total food
88
112
384
2, 885
9
6
35
230
22
The results of the study as summarized in the table above show that
the food actually eaten by the patients in this group furnished on the
average 88 grams of protein and 2,885 calories of energy per man per
day. As explained above, only 120 of the 550 persons studied did any
work, and only a part of these did what could be considered a fair
day's work; the large majority had little or no muscular exercise; so
it is believed that the results of this study may be fairly compared
with the commonly accepted American dietary standard for men in
health with little or no muscular exercise, which calls for 90 grams of
protein and 2,450 calories of energy per man per day. According to
this comparison these patients would appear to have been sufficiently
nourished. In support of this it may be stated that the physicians in
charge considered that they were in good physical health. Many of
them gained in weight after they were admitted to the hospital, while
only a few lost weight. The general appearance of the men also indi-
cated that the amounts of food consumed were sufficient for their
proper maintenance.
Another indication that the food consumed was adequate is found in
the amounts of food rejected. The figures in the table above show
that the amount of edible food left on the plates and in the serving
dishes was enough to supply 9 grams of protein and 230 calories of
energy per man per day. It will be remembered that this represents
food which the patients could have eaten if they had not been satisfied
without it.
Statistics concerning the amounts of individual foods wasted are
included in Table 35 of the Appendix, the last column of the table
showing what proportion of each food provided was rejected. Appa-
rently breakfast cereals were not relished by these patients, as about
22 per cent of the oatmeal and 47 per cent of the hominy provided were
not eaten. Comparatively large amounts of beef stew and bean soup
were also rejected. The figures for the whole study show that 7 per
cent of the animal food and 11 per cent of the vegetable food, or 10
per cent of the total food provided, was wasted. The major portion
of this consisted of material left on the plates by the patients, though
some of it was material that had not been served. When the food
left in the serving dishes was small in amount it was added to that
rejected by the patients, but when the amount remaining after the
patients were served was large it was sent back to the kitchen. The
amounts thus returned are shown in the second column of Table 35 of
the Appendix. During the course of this study the only articles
returned were corned beef, potatoes, apple jelly, and rhubarb pie.
Little or no provision was made, however, for the utilization of such
"left-over" material, and most of it, particularly vegetable food other
than potatoes, eventually was added to that rejected in the dining room
and like other waste was used to feed pigs. The proportion of the
23
total food provided that was actually wasted was therefore somewhat
larger than is shown by* the figures in the last column of Table 35.
The proportions of rejected food noted in this study do not differ
greatly from what has been found in similar studies elsewhere, and in
comparison were by no means excessive. Nevertheless, a part of it
could have been prevented. In the first place, where the conditions
of the patients are such as to unfit them for judging of their own
needs, the amount of food to be served to the individual must be
decided by the attendants, and the}^ could serve the different patients
in their charge in accordance with an estimate of their needs as based
to some extent on observations of their food consumption. It is
believed that, if judgment were thus exercised by the attendants serv-
ing the food, the amounts rejected in cases like the above would be
greatly lessened.
This would result in more than a reduction of the amount of material
left on the plates by the patients, for with a better knowledge of the
amount of food needed it would be possible to regulate accordingly
the amounts sent from the kitchen to the dining room, so that there
would be a corresponding decrease in the proportion of the food
remaining after the patients had been served. In this way a consid-
erable saving could have been made in the cost of feeding the patients
included in this study under the conditions then existing.
A substitution of equally nutritious and better relished foods in
place of the cereal foods and stews rejected in such large quantities
could also have been made without increasing the cost of the diet.
Aside from these matters there seemed little need for other changes.
As regards the substitution of cheaper foods of equal nutritive value
for those of higher cost, it is the impression of the observer that very
little could have been done in this particular case, the conditions in
this study being apparently very satisfactory in this respect.
It may be stated that the observer obtained very favorable impres-
sions regarding the cleanliness and wholesomeness of the food and the
variety of the diet served. He was constantly in the kitchen during
the study and noticed that the kitchen utensils were clean, the dishes
were thoroughly washed, and the floors, tables, etc., were in good con-
dition. Nearty every article served to the patients was tasted by the
cooks, to learn whether it was properly cooked and seasoned. While
the diet was on the whole rather simple, there was considerable change
in the staple foods from day to day, and accessories such as fresh
fruits and vegetables in their season were used. It appeared upon
inquiry that nearly all of the patients who were competent to judge
were well satisfied with their food, very few complaints being made
regarding it.
24
DIETARY STUDY NO. 365— ATTENDANTS AND KITCHEN
EMPLOYEES.
This study was made with 58 persons, chiefly male attendants, but
including- 14 kitchen employees, 3 of whom were women. The
greater number of the kitchen help were negroes. The food, which
was the same for all, was supplied from the "detached kitchen." As
a rule it was cooked separately from that for the patients, though
sometimes breakfast foods and meats were cooked together for both
patients and attendants. The cooking for the attendants was done by
a special cook and her helper, and particular care was taken to have
the food wholesome, palatable, and attractive. Considerable attention
was also paid to variety in the diet. It is believed that the fare com-
pared very favorably with that of attendants in other institutions.
The dining room (PI. II), which is neat, attractive, and cheerful, is
situated on the second floor of the detached kitchen building.
This study began with breakfast, October 12, 1902, after prelimi-
nary observations of 1 daj% and continued 1 da}^s, with 21 meals. The
total number of persons present at different meals was very variable,
owing to leave of absence granted to attendants. The total number
of meals eaten during the study, estimating 1 meal for a woman as
equivalent to 0.8 meal for a man, was equivalent to 1,227, or equiva-
lent to 1 man for 409 days.
The following menu was served during this study:
Sunday, October 12, 1902.
Breakfast. — Wheat breakfast food, baked beans, fried potatoes, fried ham, biscuit,
coffee.
Dinner. — Baked pork with gravy, mashed potatoes, stewed tomatoes, canned peas,
apple sauce, baked custard, bread, tea.
Supper. — Fried eggs, potato cakes, grapes, jelly cake, bread, tea.
Monday, October 13, 1902.
Breakfast. — Oatmeal, pork sausage, corn bread, bread, coffee.
Dinner. — Boiled cabbage, boiled potatoes, pork shoulders, canned corn, cottage
pudding with sauce, bread, grapes, tea.
Supper. — Cinnamon bread, hashed potatoes, dried beef, apple sauce, bread, tea.
Tuesday, October 14, 1902.
Breakfast. — Wheat breakfast food, liver and bacon, fried potatoes, rolls, coffee.
Dinner. — Vegetable soup, meat pie, boiled rice, boiled beets, chocolate pudding
with sauce, bread, soda crackers, tea.
Supper. — Stewed pears, cold shoulder, creamed potatoes, bread, tea, quick biscuit.
Wednesday, October 15, 1902.
Breakfast. — Wheat breakfast food, beefsteak and onion gravy, biscuit, coffee.
Dinner. — Corned beef, cabbage, boiled potatoes, lemon ice, bread, tea.
Supper. — Bologna sausage, apple sauce, gingerbread, potato cakes, bread, tea.
U. S. Dept. of Agr., Bu!. 150, Office of Expt. Stations.
Plate II.
25
Thursday, October 16, 1902.
Breakfast. — Wheat breakfast food, pork chops and gravy, fried potatoes, biscuit,
coffee.
Dinner. — Vegetable soup, mutton stew, canned corn, apple pie, soda crackers,
bread, tea.
Supper* — Cold corned beef, baked beans, fresh apples, bread, tea.
Friday, October 17, 1902.
Breakfast.— -Cereal, fried potatoes, salt mackerel, rolls, coffee.
Dinner. — Stuffed cod, bacon, boiled potatoes, macaroni and tomatoes, stewed corn,
chocolate custard, bread, tea.
Supper. — Scalloped fish, fried apples, bread, cheese, tea.
Saturday, October 18, 1902.
Breakfast. — Oatmeal, beefsteak and gravy, fried potatoes, bread, coffee.
Dinner. — Boiled beef, baked sweet potatoes, cabbage, boiled rice, floating island
padding, bread, tea.
Sapper. — Hash cakes, mush, stewed pears, Graham bread, tea.
Butter served with every meal. Sugar and milk always provided. Bread served
ad libitum.
The detailed data regarding the total quantities of food served, eaten,
and wasted during this stud}^ are given in Table 35 of the Appendix.
The results as calculated to show the amounts of nutrients and energy
per man per day in the food eaten and that rejected are summarized
in Table 5.
Table 5. — Nutrients and energy in food eaten and roasted in dietary study No. 365.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates"
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
19
22
drams.
22
40
drams.
2
4
Calories.
280
■160
Grams.
5
2
drums.
6
3
Grams.
Calories.
73
35
8
2
8
3
29
6
18
2
HI
35
258
77
412
4
1
2
33
5
15
1
23
Milk (evaporated cream)...
Total animal food
71
126
32
1,533
11
10
2
141
24
8
146
140
71
39
751
560
453
169
8
3
47
247
11
1
14
1
6
9
34
240
8
Total vegetable food..
36
23
396
1,933
14
12
83
495
14
21
63
495
4
6
13
121
121
170
491
3,961
29
28
98
757
This table shows that the diet furnished in food actually eaten 121
grams of protein, lfO grams of fat, 491 grams of carbohydrates, and
26
3,961 calories of energy per man per day. This consumption of
nutrients and especially of energy is somewhat larger than that of the
commonly accepted dietary standard for men at light to moderate
muscular work, which calls for 112 grams of protein and 3,050 calories
of energy per man per day. A definite classification of the persons in
this group as regards amount of muscular activit} 7 could not be easily
made. The amount of work done by the kitchen help was apparently
more than by the attendants, though that performed by the indi-
vidual attendants varied. It is very probable, however, that the food
consumed was more than sufficient for their needs; indeed, as regards
energy, it seems excessive. Undoubted^ this excess is due to the
fact that from the abundant diet provided each person selected and ate
freely of that which he liked and rejected that which did not suit his
taste. This would tend to increase the total amount eaten, and as
preferences were largely for desserts and side dishes that contained
considerable proportions of carbohydrates and fat, and the menu was
generally such that these tastes might be gratified, the excess of energy
in the food consumption is easily accounted for.
The conditions in this study were such as would entail considerable
waste. The amount rejected in the kitchen was apparent^ small, but
that in the dining room was large, the total amount being sufficient to
supply 29 grams of protein, 28 grams of fat, 98 grams of carbohydrates,
and 757 calories of energj- per man per day, or 19 per cent of the pro-
tein, 11 per cent of the fat, 17 per cent of the carbohydrates, and 16
pe*r cent of the energy in the food served. Undoubtedly this large
waste was in part due to the absence of attendants from their meals, as
mentioned above. No allowance was made for this contingency in
preparing the meals, the food being always provided for the maximum
number. On the other hand, certain of the foods called for by the
menu during the study were regularly provided, notwithstanding the
fact that they were not relished and consequently were not eaten. For
instance, chocolate pudding, though well made, was almost never eaten.
There was also considerable rejection of staple articles of diet. While
this was due in part to the fact that some of the attendants did not care
for those particular foods, it was also in some measure due to the fact
that the amounts supplied were in excess of normal needs.
It would of course be better economy to take account of such condi-
tions as the above in planning the diet for such a group rather than to
follow a prescribed course which it is known will result in waste of
food, and, after the results of this study were known, the dietitian in
charge of this dining room took advantage of the facts learned and
made successful efforts to reduce the waste.
27
DIETARY STUDY NO. 371— SICK AND BEDRIDDEN MALE
PATIENTS.
This study was made with 114 sick and bedridden chronic male
patients in six wards, mainly for the purpose of determining the
amount of food actually eaten and wasted, so that improvements might
be made wherever desirable. The six wards were included in one
study because the patients were all approximately of the same class,
and were all supplied from the same kitchen, and so the foods could
be weighed in large lots. The kitchen helpers, 6 in number, were
also included in the study. Three of them were, in fact, patients,
while the 3 who were not did not receive all their food in this depart-
ment, and it was estimated that the difference between the average
food consumption of these 3 and that of the patients was counterbal-
anced by the amount of food which they received from another depart-
ment. No nurses nor attendants were supplied from this kitchen.
The study began with breakfast on Friday, December 12, 1902, after
a day of preliminary observations, and continued 7 days, with 21 meals.
The census for the study was obtained by taking the daily population
of the wards, as these patients have no way of obtaining food except
from this kitchen. The total number of meals taken was 2,385, equiva-
lent to 1 man for 795 days.
The food was served from the "Allison kitchen,' 1 and was* what is
known as a " sick diet," but in addition to this a special diet was pro-
vided for a varying number of patients. Those who wished received
toast and milk for breakfast and supper; a few received milk ad libi-
tum; two patients received toast and milk each day for dinner; several
patients received eggs at every meal, and one patient received what-
ever he ordered regardless of the regular menu. However, the food
of this man was not weighed, and he was not included in the group
studied. During the time of this study a small amount of extra food
(oranges, etc.) was served besides the regular meals to two patients,
but no separate account was taken of these extras as the quantities
were so small.
It will be seen from the menu given below that the diet was planned
to consist largely of soft, easity masticated foods, which it was believed
would be easily and readily digested. The food was all cooked with
the greatest possible care, very largely under the personal supervision
of a dietitian. The dishes were garnished with lettuce, parsley, etc.;
much attention was paid to flavoring and seasoning, and the food was
all served as attractive!} 7 as possible.
28
Friday, December 12, 1902.
Breakfast. — Oatmeal, salt mackerel, baked potatoes, toast, " bread, milk, scrambled
eggs," hot milk/' coffee.
Dinner. — Corn soup, boiled fish with egg sauce, boiled rice, sweet potatoes, stewed
tomatoes, caramel ice cream, bread, toast/' milk, tea, crackers.
Supper. — Oyster stew, shredded wheat, apple sauce, bread, toast/' milk, baked
potatoes, « tea.
Saturday, December 13, 1902.
Breakfast. — Oatmeal, browned potatoes, beefsteak, milk, bread, toast/' baked pota-
toes," eggs, a coffee.
Dinner. — Vegetable soup, roast beef with gravy, creamed mashed potatoes, maca-
roni and cheese, bread pudding with lemon sauce, boiled rice, eggs," baked pota-
toes, « tea, crackers.
Supper. — Creamed chicken, baked potatoes, 05 stewed prunes, toast," bread, eggs,"
milk, tea.
Sunday, December 14, 1902.
Breakfast. — Oatmeal, beefsteak, baked potatoes, toast," rolls, milk, coffee.
Dinner. — Oyster soup, fricasseed chicken, mashed potatoes, celery, lemon jelly
with custard sauce, toast," baked potatoes," milk, bread, jelly or preserves, butter,
tea, crackers.
Supper^ — Cold sliced boiled beef, apple sauce, bread, toast," eggs," milk, baked
potatoes," tea, cake.
Monday, December 15, 1902.
Breakfast. — Wheat breakfast food, toast," baked potatoes," milk, eggs," steak,
browned potatoes, rolls, coffee.
Dinner. — Vegetable soup, beef stew, rice, stewed corn, junket with fruit, bread,
sweet potatoes, baked potatoes," tea, crackers.
Supper. — Scrambled eggs, toast," baked potatoes," baked apples, bread, milk, tea.
Tuesday, December 16, 1902.
Breakfast. — Liver and bacon, baked potatoes, toast, milk, coffee.
Dinner. — Tomato soup, roast mutton, mashed potatoes, rice, canned peas, choco-
late blanc mange with custard sauce, milk, eggs," bread, tea, crackers.
Supper. — Creamed dried beef, baked potatoes," peach sauce, milk, eggs," toast,"
bread, tea.
Wednesday, December 17, 1902.
Breakfast. — Oatmeal, steak, browned potatoes, baked potatoes, " eggs, « milk, toast,"
1 tread, coffee.
Dinner. — Potato soup, chicken stew, boiled rice, browned parsnips, baked pota-
toes," floating island pudding, toast," bread, milk, tea, crackers.
Supper. — Creamed oysters, milk, toast," baked potatoes," eggs," apple sauce, tea.
Thursday, December 18, 1902.
Breakfast. — Oatmeal, veal cutlets, eggs," baked potatoes," milk, toast," bread,
coffee.
Pinner. — Roast beef, baked potatoes, « sweet potatoes, turnips, eggs," boiled rice,
stewed corn, milk, bread, rice pudding, tea, crackers.
Supper. — Baked potatoes," salmon, mush, eggs," toast, bread, bananas, tea.
Bread served ad libitum. Beef tea served to a few sick patients at every meal.
Butter served with breakfast and supper daily. Sugar and milk provided for tea
and coffee.
"Special diet.
29
Detailed data regarding the amount of food provided, eaten, and
rejected during this study are given in Table 35 of the Appendix.
These are summarized in the following table, showing the amounts of
nutrients and energy per man per day in the food eaten and that
rejected:
Table 6. — Nutrients and energy in food eaten and wasted in dietary study No. 371.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
Jvalue.
Grams.
13
3
4
8
Grams.
12
3
3
6
17
41
Grams.
1
Calories.
163
39
43
85
151
709
Grams.
9
1
2
1
Grams.
9
1
1
Grams.
< 'alories.
116
13
17
4
Milk
34
52
3
4
5
68
Total animal food
62
82
53
1,190
16
15
5
•2ls
20
7
118
55
50
27
614
220
269
112
13
2
77
378
6
1
5
3
2
20
3
109
Fruits
12
Total vegetable food . .
27
12
250
1,215
16
4
100
499
Miscellaneous food
10
11
26
242
3
4
7
76
Total food
99
105
329
2,647
35
23
112
793
The food actually eaten furnished 99 grams of protein, 105 grams of
fat, 329 grams of carbohydrates, and 2,647 calories of energy per man
per day, amounts which are rather larger than was to be expected from
the physical condition of the patients. Why this was the case it is
difficult to say, but the recorded data show that a large amount of milk
was used, both as a beverage and in the cooked foods. In fact, milk
furnished fully 33 per cent of all the protein consumed. Milk is almost
always an important article of food in the diet of the sick, and rightl} T
so, since it affords an easy means of supplying the body with the neces-
sary nutriment, and, moreover, is well liked by people in general and
is well tolerated. These facts were evidently appreciated by the phy-
sicians in charge. It is quite probable that the patients regarded the
milk as a drink rather than as a food, as such large amounts were taken.
It is probably also true that the diet was much to the taste of the sub-
jects, and this could hardly fail to be the case with those who had any
appetite or capacity for appreciating their food. It is not altogether
surprising, therefore, that the amounts of nutrients consumed by
these patients were larger than might seem necessary.
On the other hand, it is not impossible that the digestive powers of
these men were impaired to such an extent as to make the amounts of
nutrients actually utilized by the body less than would be the case with
people in robust health. If this be true, it would in part account for
the seemingly large amounts of nutrients consumed. There is little
30
doubt, however, that even if the proportions of nutrients digested were
much less than normal, the amounts of energy were large as compared
with the actual needs of the subjects, since they had almost no mus-
cular exercise. In fact, many were bedridden, and life with some was
undoubtedly at a very low ebb, the death rate in these wards being
high.
The quantity of food rejected in this study was enough to supply 35
grams of protein, 23 grams of fat, 112 grams of carboh} 7 drates, and
793 calories of energv per man per day, or 26 per cent of the protein
and 23 per cent of the energy of the total food served. These propor-
tions are large and are especially noticeable when some of the indi-
vidual items are considered. For example, the amounts of beef, veal,
and mutton rejected ranged from 24 to 52 per cent of the total pro-
vided. In fact there were comparatively few articles of which less
than 20 per cent was rejected.
The food sent to these wards and not served is necessarily wasted for
the reason that it is for the most part of such a character that it could
not be prepared for serving again, but especially because coming from
the sick wards there might be danger of spreading contagious diseases.
It would perhaps be impossible to govern the quantity of food wasted
b} 7 such sick, infirm, and bedridden patients as made up the group
included in this study. For many of them eating is no doubt a con-
siderable effort, and the amounts which they consume vary with their
condition from da} 7 to day. It is undoubtedly true that the margin of
waste in sick wards in general must necessarily be larger than that for
patients in better physical condition. Nevertheless, it was the opinion
of the observer that the quantities noted were somewhat larger than
necessary, owing to an oversupply of food. The correctness of this
deduction is shown by the fact that after the study was completed the
dietitian in charge made some improvements in this respect and cur-
tailed the waste.
DIETARY STUDY NO. 366— MALE PATIENTS, MOSTLY INVALIDS.
This study was made with a group of 52 persons, most!} 7 in wards
Mos. 1 and 2 of the Toner building. The majority were sick, infirm,
and bedridden patients. Several patients not particularly ill but given
a light diet, some convalescents, and a few attendants and employees
who were sick at the time were also included in the group.
The study began with breakfast, November 1, 1902, and continued
for 7 days, with 21 meals. The total number of meals taken during the
study was 1,086, equivalent to 1 man for 362 days.
The food for these wards differed in general from that for any other
group studied, since it was in part the regular hospital diet, in part
the regular attendants' diet, and in part a special diet.
The menu for these wards during this study is here given. This
may be taken as typical of the diet regularly supplied to these wards,
especially as regards the variety of articles of food served.
31
Saturday, November 1, 1902.
Breakfast. — Hominy, oatmeal, ham, fried eggs or boiled eggs, toast, milk, bread,
coffee.
Dinner. — Bean soup, hash, creamed mashed potatoes, beets, sandwiches," custard,"
squash pie, toast, milk, bread, tea.
Supper. — Stewed oysters," stewed beef, steak, scrambled eggs" and fried eggs,"
applesauce, custard," bread, toast, milk, tea.
Sunday, November 2, 1902.
Breakfast. — Oatmeal, steak, scrambled eggs and boiled eggs, toast, rolls, milk,
coffee.
Dinner. — Oyster soup, stewed chicken, baked sweet potatoes, stewed corn, boiled
rice, milk, lemon jelly with custard sauce, rolls, toast, tea.
Supper. — Scrambled eggs and boiled eggs, milk, bread, toast, cake, bananas, tea.
Monday, November 3, 1902.
Breakfast. — Oatmeal, hominy, fried eggs and boiled eggs, bacon, milk, biscuit,
toast, coffee.
Dinner. — Bean soup, steak," roast beef, mashed turnips, boiled potatoes, boiled
rice, bread pudding, toast, milk, bread, tea.
Supper. — Fried eggs, boiled eggs" and scrambled eggs," cinnamon bread, stewed
dried beef, grapes, milk, bread, toast, tea.
Tuesday, November 4, 1902.
Breakfast. — Oatmeal, pork chops, baked potatoes, fried eggs," boiled eggs" and
scrambled eggs," corn bread, rolls, milk, toast, coffee.
Dinner. — Chicken," roast beef, boiled squash, boiled rice," mashed potatoes, rice
pudding, milk, bread, toast, tea.
Supper. — Cold roast beef, eggs on toast, " fried eggs and boiled eggs, baked apples,
milk, bread, toast, tea.
Wednesday, November 5, 1902.
Breakfast. — Oatmeal, steak, potatoes, fried eggs and boiled eggs," bread, toast, milk,
coffee.
Dinner. — Chicken," roast veal, boiled rice, baked sweet potatoes, canned peas, milk,
bread, toast, tea.
Supper. — Hash, oyster stew," fried eggs " and boiled eggs," baked apples, ginger-
bread, toast, bread, milk, tea.
Thursday, November 6, 1902.
Breakfast. — Oatmeal," mush, steak, baked potatoes, scrambled eggs," fried eggs"
and boiled eggs," biscuit, toast, milk, coffee.
Dinner. — Stewed chicken, steak," stewed corn, rice, beets, lemon jelly, toast, bread,
milk, tea.
Supper. — Boiled eggs and scrambled eggs, custard," stewed prunes, milk, bread,
toast, tea.
Friday, November 7, 1902.
Breakfast. — Oatmeal, boiled potatoes, salt mackerel, fried eggs," boiled eggs" and
scrambled eggs," rolls, milk, toast, coffee.
Dinner. — Clam soup, baked cod," steak," oyster stew," stewed tomatoes, boiled
potatoes, creamed mashed potatoes, boiled cod, boiled rice, custard, bread, milk,
toast, tea.
Supper. — Scalloped oysters, poached eggs on toast," boiled eggs," fried and scram-
bled eggs," steak," custard," toast, bread, milk, grapes, tea.
Butter served with every meal. Sugar and milk provided as usual.
" Special or extra diet.
32
The statistics regarding the quantities of food provided, eaten,
rejected, etc., are given in Table 35 of the Appendix. The data
regarding the quantities of nutrients and energy per man per day in
the food eaten and rejected are summarized in Table 7. Considerable
difficulty was experienced in this study in separating the different
kinds of food rejected so as to get the weights of each. Frequently
allowances and estimates had to be made, and though in some cases it
was almost impossible to make satisfactory estimates, this was done as
carefully as possible, and the data as recorded are believed to be not
far from correct.
Table 7. — Nutrients and energy in food eaten and wasted in dietary study No. 366.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
16
4
2
3
10
Grams.
16
7
2
2
12
26
31
Grams.
Calories.
206
82
26
34
147
231
536
Grams.
4
2
2
1
1
2
Grams.
4
2
2
1
1
7
3
Grams.
Calories.
51
1
1
30
26
1
13
13
Butter . ..
62
Milk (evaporated cream)...
26
39
3
47
Total animal food
61
96
41
1,262
12
20
4
242
21
5
126
633
15
3
86
431
4
1
3
28
15
154
64
2
1
15
5
77
20
Total vegetable food..
26
S
169
851
17
4
106
528
5
5
17
133
2
2
5
45
92
109
227
2, 246
31
26
115
815
The quantities of nutrients and energy per man per day in the food
eaten during this study were larger than was to be expected, being
very nearty the same as in study No. 371, which was also made with
patients more or less infirm. From a comparison of the figures in the
table above with those in Table 6 it would appear that the quantity of
carbohydrates, and consequently of energy also, was considerably
smaller in the present stud}^ than in No. 371, but unfortunately the
amount of sugar consumed was not learned. The observer was able
to ascertain, however, that it was not large, but was probably as
much as would make the total energy of the food consumed about the
same as that in study No. 371, and certainly fully sufficient for the
needs of the patients.
In this study, as in No. 371, the protein furnished by milk was
large, being as much as the total from all vegetable foods. Eggs also
formed a noticeable part of the diet, and properl}*, because though
not always a cheap food, the}- are of special value in the diet of the
33
sick. The diet seemed on the whole to be very well suited to the
needs of the patients, as there was seldom any complaint, and the
physician in charge considered it very satisfactory.
The total amount of food rejected in this study was large, as in
study No. 371 with patients of a similar class. From the statistics in
Table 35 of the Appendix it will be observed that very large amounts
of some of the individual articles were rejected. While this may have
been due to some extent to the varying appetite of the patients, in the
case of the cereals and vegetables it was undoubtedly due in part to
an excess in the amounts served. Canned corn, peas, tomatoes, and
squash, which were necessarily used at this season of the year, were
apparently not much relished, and the amounts rejected were large, as
was also the case with hash, which though well made was not generally
liked.
In this study bread, toast, and, in one instance, grapes were the only
foods returned to the kitchen which were served again. In wards of
this nature apparentl} r any reduction of the amounts rejected by the
patients must be made by closely observing the amounts consumed
and serving accordingly, for food once served is necessarily wasted if
not eaten. It would seem that in these wards, where the time allowed
for eating can be made as long as needed, smaller individual servings
might be advantageous, the privilege of a second helping being allowed
if more food is desired.
DIETARY STUDY NO. 367— MALE PATIENTS, NONWORKERS.
This study was made with about 103 male patients who were quiet,
orderly, and in fairly good physical condition. Like the subjects of
study No. 361, they were nonworkers. Meals were eaten in the large
"Oaks dining room, 1 ' which is situated near the kitchen where the food
was cooked, so it reached the table fairly hot.
The study began with breakfast, November 12, 1902, and continued
for 7 days, with 21 consecutive meals. The total number of meals
taken was 2,157, or equivalent to 1 man for 719 days.
This study and No. 368, although with different classes of patients,
were carried on simultaneously, as the food for both was supplied from
the "Toner general kitchen," and it was possible to make the weigh-
ings for both at the same time.
The diet was the same as that served to able-bodied patients through-
out the institution, the articles all coming from the same general store-
room and being practically of the same grade and quality.
The menu, which with a few unimportant exceptions was the same
for both studies, is given here. This menu does not include "special
diet 1 ' articles, small amounts of which were served.
6523— No. 150—04 3
34
Wednesday, November 12, 1902.
Breakfast. — Bread, butter, coffee, oatmeal, hash.
Dinner. — Cabbage, boiled sweet potatoes, corned beef boiled, bread, tea.
Supper. — Canned rhubarb stewed, gingerbread, bread, butter, tea.
Thursday, November 13, 1902.
Breakfast. — Stewed prunes, mush, coffee, bread, hot rolls, butter.
Dinner. — Kidney beans boiled, bread," beef stew, bean soup, crackers.
Supper. — Bread, butter, tea, beans baked.
Friday, November 14, 1902.
Breakfast. — Bread, hot biscuit, steamed potatoes, salt mackerel boiled, butter,
coffee.
Dinner. — Baked fresh cod, cucumber pickles, fruit pudding steamed, sweet pota-
toes, macaroni and tomatoes boiled, bread, « butter, coffee.
Supper. — Bread, butter, cheese, tea, stewed peaches.
Saturday, November 15, 1902.
Breakfast. — Bread, butter, coffee, hominy, beefsteak.
Dinner. — Vegetable soup, boiled cabbage, jowl or pig's head boiled, steamed pota-
toes, bread.
Supper. — Stewed prunes, 6 Graham bread, butter, tea.
Sunday, November 16, 1902.
Breakfast. — Wheat breakfast food, bread, hot biscuit, butter, baked beans, coffee.
Dinner. — Roast pork, steamed beets, baked sweet potatoes, bread/' butter, apple
pie, coffee.
Supper. — Bread, butter, apple sauce, plain cake, tea.
Monday, November 17, 1902.
Breakfast. — Hot rolls, steamed sweet potatoes, hominy, fried sausage, butter, coffee.
Dinner. — Pea soup, sweet potatoes, boiled pork shoulder, cold slaw, bread/' crackers.
Supper. — Currant jelly, bread, cinnamon bread, apple butter, butter, tea.
Tuesday, November 18, 1902.
Breakfast. — Hot rolls, butter, wheat breakfast food, liver and bacon, coffee.
Dinner. — Bread, beef stew, vegetable soup, squash pie, potatoes, stewed peas,
crackers.
Supper. — Bread, butter, apple butter, finger rolls, tea.
Sugar and milk provided for beverages. This menu does not include "special
diet" articles.
The usual data regarding the amounts of food provided, eaten,
rejected, and returned are found in Table 35 of the Appendix. The
computations of the quantities of nutrients and energy per man per
day in the food eaten and that rejected are summarized in the table
here given.
a For study No. 368, biscuit. & Study No. 368, apple sauce.
35
Table 8. — Nutrients and energy in food eaten and ivasted in dietary study No. 367.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates'.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
5
8
Grams.
5
18
Grams.
Calories.
65
192
Grams.
2
2
Grams.
2
3
Grams.
Calories.
26
35
Poultry
Fish
2
2
1
1
3
1
2
29
1
3
17
26
262
13
54
2
2
25
Eggs
4
36
Milk (evaporated cream)...
4
Total animal food
22
59
4
629
6
11
122
29
5
176
94
53
31
864
376
293
128
8
2
49
9
1
5
3
1
15
21
84
Total vegetable food . .
39
10
354
1,661
11
3
85
411
11
13
27
268
3
3
5
58
Total food
72
82
385
2, 558
20
17
90
591
Before this study began it was the impression of both the dietitian
and the physician in charge that the amount of food eaten by these
patients was less than might be expected, though no definite reason
was assigned for this belief other than the fact that they were quiet,
non workers. The opinion proved to be justified. The quantities of
nutrients and energy, 72 grams of protein and 2,558 calories per man
per day, in the food eaten were smaller than those observed in a pre-
vious study (Table 4) with a somewhat similar class of patients — though
in that case some workers were included — and smaller as regards pro-
tein than the commonly accepted American dietary standard for men
in health with little or no muscular exercise, namely, 90 grams of pro-
tein and 2,450 calories of energy. It might be urged that the amounts
of food eaten were smaller than the patients required, but this is much
to be doubted, since the amounts provided were generous and the
patients were served more than they cared to eat. It may be that
though well prepared the food was not suited to their tastes. Consid-
ering the nature and amount of the food which they rejected, however,
it seems reasonably certain that they ate as much as they would have
cared for under any circumstances, and that this was abundantly suf-
ficient to satisfy their bodily needs, since their activity was slight.
The food rejected in this study was enough to supply 20 grams of
protein, 17 grams of fat, 90 grams of carbohydrates, and 591 calories
of energy per man per day, or 22 per cent of the protein, 17 per cent
of the fat, 19 per cent of the carbohydrates, and 19 per cent of the
energy of the total food served. It is noticeable that the percentage
of protein rejected was larger than that of the carbohydrates, a con-
dition which is not often noted in dietary studies, though observed also
36
in others here reported. These percentages of rejected food were
higher than is believed necessary in a dining room of this kind.
The amounts of some of the individual articles rejected are worthy of
note. Data of this character are given in Table 35 of the Appendix.
It will be seen that the amount of meats rejected was large, as was
also that of the cereal breakfast foods. This would seem to indicate
either that the amounts served were too large, or that the kinds were
not relished, or both. In the case of the breakfast foods, it seemed
certain that too much was provided.
The rejection of cucumber pickles was undoubtedly due to an over-
supply. This article is ordinarily and properly supplied merely as a
relish and not as a food, and the quantity eaten is naturally not large.
As a general thing, the quantity of vegetables eaten, other than
potatoes, is very apt to vary widely from day to day, as individuals
differ markedly in their preference for such foods. Therefore, in
studies of this kind the amount of vegetables rejected may be nor-
mally quite large, since the aim is necessarily to supply always enough
for all. This would account, in part at least, for the large amount of
vegetables rejected in this study.
The amount of butter rejected was larger than might have been
expected, but it was not necessarily a waste, since it might have been
used for cooking purposes.
The amount of apple butter rejected is believed to be due to the
fact that it was not especially palatable. The amounts of apple sauce,
peach sauce, and stewed prunes rejected were also large. Such fruit
products hold an important place in the dietetics of this institution,
being served with supper very frequently. They are relatively inex-
pensive, and though in themselves they have comparatively little
nutritive value aside from the sugar added in preparing them, their
flavor is generally relished, and they tend to increase the consumption
of bread, a food which is both cheap and nutritious. Hence, even
though the quantities rejected be large, their use should not be dis-
couraged. The apparent waste could be diminished by reducing the
amount served to more nearly what is likely to be eaten and by return-
ing what is not served to the kitchen for use at another time.
It was in this study, which was the fourth made, that improvements
due to the investigation began to be noticeable, especially as regards
the utilization of the excess of food sent from the kitchen to the dining
room but not served. Ordinarily, though in just as good condition
as when it left the kitchen, it was added to that left upon the plates
by the patients and sent to the garbage can. An attempt was made
to have such material returned to the kitchen and to find ways of
using it. About 9 per cent of the bread provided was returned in
this study and used for bread pudding and in other ways; "left-over"
potatoes were also carefully saved and used for hash and in other
37
ways, as would be the ease in an ordinary household. The physician
in charge of the department cooperated most heartily with the dietitian
in charge of the kitchen and the observer in trying to have unused
food returned to the kitchen and utilized. From the standpoint of
economy the amounts saved were of some importance, and at the same
time the character of the diet did not suffer.
DIETARY STUDY NO. 368— MALE PATIENTS, ACUTE CASES.
This study was conducted with 26 male patients, mostly acute cases,
confined entirely to their ward and constantly under considerable
nervous and mental strain.
The study began with breakfast, November 12, 1902, and continued
7 days, with 21 meals. The total number of meals taken was 516,
equivalent to 1 man for 182 days. The menu was practically the same
as in dietary study No. 367.
The data concerning the total amounts of food provided, returned,
eaten, and rejected are shown in Table 35 of the Appendix. The
quantities of nutrients and energy per man per day in the food con-
sumed and rejected are summarized in the following table:
Table 9. — Nutrients and, energy in food eaten and wasted in dietary study No. 368.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
4
7
3
1
1
6
Grams.
4
16
2
31
2
7
Grams.
Calories.
52
170
30
280
22
122
Grams.
4
2
3
Grams.
3
5
2
4
Grams.
( 'alories.
43
53
Fish etc
30
Butter
35
Milk (evaporated cream)...
9
22
62
9
676
9
14
161
33
6
201
59
48
35
989
236
273
144
10
2
66
322
9
1
5
4
1
1
23
38
117
156
Total vegetable food. .
43
11
343
1, 642
15
3
12?
595
11
13
26
263
2
3
2
42
Total food
76
86
378
2, 581
26
20
129
798
From the table above it will be seen that the food eaten furnished
76 grams of protein, 86 grams of fat, 378 grams of carbohydrates, and
2,581 calories of energy per man per day, or practically the same
amounts as were found in the preceding study. While these quanti-
ties are somewhat smaller than might have been anticipated, there is
no doubt that the patients had all they cared to eat. The amounts
served to them were generous and considerable food was left uneaten,
25 per cent of the protein and 21 per cent of the energy of the food
served being rejected. From the statistics given in Table 35 of the
38
Appendix it will be observed that this was not confined to any one
kind of food, but that a large proportion of different foods was rejected.
It seems quite probable from these data that the amounts provided
were too large for the appetites, if not the needs, of the patients. Had
they eaten all the food served to them the amounts of nutrients per
man per day would have been 102 grams of protein, 106 grams of fat,
and 507 grams of carbohydrates, with 3,379 calories of energy, which,
as regards energy, would be sufficient for the average man at ordinary
muscular work, and perhaps nearly sufficient as regards protein also.
DIETARY STUDY NO. 369— ATTENDANTS, HOUSE GIRDS, ETC.
This and the following study, No. 370, were carried on simultane-
ously, with attendants, house girls, waiters, etc., one group having
their meals in the dining room of the Toner building and the other
in that of the Oaks building. All three meals, breakfast, dinner, and
supper, were served twice each day in both dining rooms, so that for
each article served four weighings were necessary- The studies began
on Monday, November 24, 1902, and ended December 1. They covered
7 days, with 21 meals, as usual, since no account was taken of the food
on November 27 (Thanksgiving day), when the regular menu was not
served.
Study No. 369 comprised 14 persons, 10 males and 4 females. The
total number of meals taken was equivalent to 280 meals per man, or
equivalent to 1 man 93 days. In order to compute the equivalent num-
ber of meals per man from the total number eaten, it was assumed that
the average food consumption per woman was 0.8 as much as that per
man; thus 21 meals per woman would be 16.8 meals per man.
The menu served during these two studies is given herewith. This
was supposed to be the same as that for attendants throughout the
institution.
Monday, November 24, 1902.
Breakfast. — Prunes, « oatmeal, sausage, fried hominy, Graham rolls, coffee.
Dinner. — Pea soup, pork shoulder, creamed mashed potatoes, boiled rice, mashed
turnips,*baked custard, bread, crackers, tea.
Supper. — Cold roast beef, fried potatoes, stewed prunes, bread, tea.
Tuesday, November 25, 1902.
Breakfast. — Oatmeal, liver and bacon, sweet potatoes, rolls, coffee.
Dinner. — Roast beef, baked sweet potatoes, boiled cabbage, tomato soup, rhubarb
pie, bread, tea, crackers.
Supper. — Cold shoulder, fried potatoes, apple sauce, bread, tea.
Wednesday, November 26, 1902.
Breakfast. — Oatmeal, fried ham, baked potatoes, hot rolls, coffee.
Dinner. — Bean soup, roast or corned beef, mashed potatoes, ma3hed turnips, cab-
bage slaw, rice pudding, bread, tea, crackers.
Supper. — Cold corned beef, baked apples, bread, tea.
a Served only to subjects of study No. 370.
39
Friday, November 28, 1902.
Breakfast. — Oatmeal, salt mackerel, baked potatoes, baked beans, biscuit, coffee.
Dinner.— Oyster soup, roast beef, baked cod, boiled potatoes, boiled beets, boiled
rice, tea.
Supper. — Deviled eggs, cheese, celery, peach sauce, bread, soda biscuit, tea.
Saturday, November 29, 1902.
Breakfast. — Oatmeal, beefsteak, baked potatoes, bread, coffee.
Dinner. — Vegetable soup, boiled beef, bread dressing, sweet potatoes, boiled squash,
cabbage slaw, blanc mange pudding with sauce, bread, crackers, coffee.
Supper. — Stewed beef, prune sauce, Graham bread, tea.
Sunday, November 30, 1902.
Breakfast. — Oatmeal, fried ham, baked beans, baked sweet potatoes, biscuit, coffee.
Dinner. — Roast beef, mashed potatoes, turnips, cranberry sauce, mince pie, bread,
tea.
Supper. — Peach sauce, cake, bread, tea.
Monday, December 1, 1902.
Breakfast. — Oatmeal, sausage, fried hominy, hot rolls, coffee.
Dinner. — Pea soup, browned potatoes, boiled shoulder, boiled cabbage, cranberry
sauce, bread pudding with lemon sauce, bread, tea, crackers.
Supper. — Dried beef, mashed browned potatoes, cinnamon bread, apple sauce,
bread, tea.
Butter served as desired. Bread ad libitum. Sugar and milk provided.
The detailed statistics concerning the food in this study, No. 369,
are given in Table 35 of the Appendix. The following table summa-
rizes the results as computed to show the quantities of nutrients and
energy per man per day in the food eaten and in that rejected:
Table 10. — Nutrients and energy in food eaten and wasted in dietary study No. 369.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Beef, veal, and mutton
Pork
Grams.
22
12
3
1
1
2
5
Grams.
25
24
2
1
48
3
6
Grams.
1
Calories.
315
262
30
12
431
35
105
Grams.
23
6
3
Grams.
27
10
3
Grams.
1
Calories.
336
113
Fish
39
Butter
8
71
Milk
s
Total animal food
4C
109
9
1,190
32
48
1
559
29
5
166
33
85
33
825
132
481
132
20
5
113
577
13
10
14
1
9
75
38
436
156
Total vegetable food..
42
15
317
1,570
35
14
226
1,169
12
17
44
375
5
5
18
136
Total food
100
141
370
3,135
72
67
245
1 864
40
The average amount of muscular work performed by the persons in
this group might perhaps be considered equivalent to that of a man
engaged at light to moderate muscular work. The commonly accepted
dietary standard for this calls for 112 grams of protein and 3,050 calo-
ries of energy per day. The results of this study were a little lower
than this standard as regards protein, and slightly above as regards
energy. Apparently, therefore, the food consumption of these per-
sons was sufficient for their bodily needs. Another indication that
such was the case is found in the fact that the food provided was greatly
in excess of what was eaten, which would naturally indicate an over-
supply rather than the opposite, when as was the case the diet was
reasonably varied and the foods were well cooked.
The amount of food rejected in this study was very large, and con-
tained about 42 per cent of the protein and 37 per cent of the energy
of the total food served. In addition to this a considerable propor-
tion of some of the articles brought to the dining room was returned
.to the kitchen. That the food provided was excessive is more plainly
shown by the fact that had all the food served been eaten there would
have been a consumption of 172 grams of protein, 208 grams of fat,
and 615 grams of carbohydrates per man per day.
DIETARY STUDY NO. 370— ATTENDANTS, HOUSE GIRLS, ETC.
The group included in this study comprised 22 males and 6 females
(house girls, attendants, waiters, etc.). As previously noted, the study
was carried on at the same time and under the same conditions as No.
369. An accurate account of the number of meals eaten was kept as
usual, but, unfortunately, such data for the first 3 days of the study
were lost. However, it is believed that the number did not vary
greatly from da} r to day, and that no considerable error is introduced
by assuming that the average attendance at each meal of the seven days
was the same as during the last four days. Making this assumption
and counting the food eaten by 1 woman as equal to 0.8 that of 1 man,
the total number of meals taken was equivalent to 563 for a man, or 1
man for 188 days.
The menu served was the same as in dietary No. 369.
The food statistics in detail are found in Table 35 of the Appendix.
The quantities of nutrients and energy per man per day in the food
eaten and that rejected are summarized in the following table:
41
Table 11 — Nutrients and energy in food eaten and wasted in dietary study No. 370.
[Quantities per man per day.]
Food eaten.
Food wasted.
Food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Calories.
344
379
29
39
716
22
207
34
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
liriuiis.
26
18
3
3
1
1
10
2
Gram*.
27
34
2
3
80
2
12
2
Grams.
Grams.
12
4
3
1
Grams.
12
7
3
1
Grams.
l
Calories.
159
1
78
39
13
Butter
Milk
15
2
Total animal food
64
162
18
" 1,770
20
23
1
289
41
11
244
139
83
.45
1,238
556
477
184
11
2
63
314
14
1
10
10
1
6
51
37
297
152
Total vegetable fund..
56
21
511
2, 455
22
8
151
763
11
15
49
373
3
5
5
76
Total food
131
198
578
4,598
45
36
-
157
1,128
The average food consumption in this dietary study, 131 grams
of protein and -1,598 calories of energy per man per day, is much larger
than that of the persons with similar occupation included in the pre-
ceding study; in fact it is slightl} 7 higher in protein and decidedly
higher in energy than the commonly accepted American standard for
a man at moderately active muscular work, i. e., 125 grams of protein
and 3,400 calories of energy. Apparently these persons had large
appetites, or they ate more than the}^ actually needed. They certainly
ate much more than ordinary people doing equivalent work.
The excess of energy in the diet is largely due to the unusual amount
of sugar eaten. In no other study made in this institution, with the
exception of No. 365 with a group of persons similar to those in the
present stud} T , was so much sugar consumed. In No. 369, the.preceding
study with a similar group, the consumption of sugar was no more
than is commonly found.
The food rejected in this study contained 26 per cent of the protein
and 20 per cent of the energy in the total food served. While this was
larger than seemed necessaiy, it was very much smaller than in the pre-
ceding study. The difference in the amounts rejected is accounted for
by the difference in amounts eaten, for the total amount of food served
per man per day was 3 per cent larger in study No. 370 than in No.
369. From a comparison of the amounts wasted in the two studies it
is apparent that the food provided in study No. 369 could have been
reduced at least 25 per cent and still leave an excess over the amount
actually eaten.
42
DIETARY STUDY NO. 372— MALE PATIENTS, LARGELY NEGROES,
CRIMINAL INSANE.
The patients in this stud} 7 occupied four wards in the Howard Hall
building, which is the criminal department of the institution. The
population of this department is composed largely of criminal insane
sent from prisons and reformatories, though it includes also those who
were committed there directly because of criminal acts due to their
demented condition. The patients in these four wards ate in the same
dining room. About 65 were included in the study, all males, and all
but 16 were negroes. They were in good ph3 7 sical health, and many
appeared to be robust. Among this group were 19 who were classed
as workers, and a few of them did considerable work, though for short
periods only. It seems fair to consider therefore that they did not
perform any greater amount of muscular work than men ordinarily
engaged at light muscular work. All the patients included in the
group took some daily exercise walking, but the amount was probably
comparatively small.
During the study 9 attendants also ate in this dining room. Their
food was for the most part served separately, though some of it was
prepared with that of the patients. These men have been included in
this study for the reason that no separate classification could be easily
made of them, and it seemed practically impossible to keep their food
entirely separate.
The study began with breakfast, February 2, 1903, and continued
7 days, with 21 meals. The total number of meals taken by patients
and attendants was 1,556, equivalent to 1 man for 519 days.
During the week of this stud} 7 the following menu was served:
Monday, February 2, 1903.
Breakfast. — Oatmeal, « fried sausage, boiled hominy, Graham biscuit, butter, coffee.
Dinner. — Bean soup, boiled shoulder, steamed potatoes, boiled cabbage/' boiled
rice, apple dumplings, " soda crackers, bread.
Supper. — Boiled beef b and pigs feet/ rhubarb sauce, doughnuts, bread, butter, tea.
Tuesday, February 3, 1903.
Breakfast. — Wheat breakfast food, apple sauce, beef stew/ pork chops and gravy, a
baked potatoes/''' hot rolls, coffee, butter.
Dinner. — Stewed peas/ pork stew, boiled Lima beans, bread pudding, steamed
browned potatoes/ roast pork with gravy," bread, butter, coffee.
Supper. — Apple sauce, smoked herring," shoulders/' fritters," rolls, butter, tea.
Wednesday, February 4, 1903.
Breakfast. — Oatmeal, liver and bacon/ stewed potatoes,"'' beef stew/ rolls,
butter, coffee.
Dinner.— Bean soup, corned beef, steamed potatoes, boiled cabbage, tapioca pud-
ding," crackers, bread.
Supper. — Rhubarb sauce, fried potatoes," cold corned beef/ head-cheese," ginger
cake, bread, butter, tea.
" For attendants. '' For working patients.
43
Thursday, February 5, 1903.
Breakfast. — Liver and bacon, corn-meal mush, beefsteak,* baked potatoes/' biscuit,
butter, coffee.
Dinner. — Tomato soup, beef potpie, creamed mashed potatoes/' mashed turnips, "
succotash, bread.
Supper. — Baked beans, beef potpie,'' corned beef/' soda biscuit, bread, apple
sauce," butter, tea.
Friday, February 6, 1903.
Breakfast. — Boiled salt cod, steamed potatoes, fried mush/' oatmeal," fried salt
mackerel/' bread, butter, coffee.
Dinner. — Bean soup, baked cod, cucumber pickles, boiled rice, boiled macaroni,
steamed pudding, tomato soup/' crackers, steamed browned potatoes," boiled beef,"
rice pudding," bread.
Supper. — Tomato preserves," pork shoulder,'' codfish cakes," soda biscuit," apple
sauce, bread, butter, tea.
Saturday, February 7, 1903.
Breakfast. — Oatmeal," hominy, beefsteak and gravy, corn bread," baked potatoes,
bread.
Dinner. — Vegetable soup, pork heads, boiled turnips, browned potatoes," stewed
potatoes, stewed peas," roast beef and gravy," crackers, bread.
Supper.— Boiled beef,'' rhubarb sauce, bread, roast pork," prune sauce/' butter, tea.
Sunday, February 8, 1903.
Breakfast. — Baked beans, wheat breakfast food," fried ham,"'' fried potatoes," rolls,
butter, coffee.
Dinner. — Vegetable soup," roast pork with gravy, cucumber pickles, steamed pota-
toes, stewed tomatoes, apple pie, creamed mashed potatoes," cornstarch pudding,"
bread, coffee.
Supper. — Stewed prunes, plain cake, bread, baked beans," jelly cake," celery
salad."
Attendants received 2 quarts milk with breakfast and supper, 1 quart with dinner.
Sugar and milk are added in the kitchen to tea and coffee supplied to patients. But-
ter supplied with each meal to attendants. Bread supplied ad libitum.
The data regarding the kinds and amounts of food provided, returned
to the kitchen, eaten, and rejected are given in detail for this study in
Table 35 of the Appendix. The following table summarizes the
results:
Table 12. — Nutrients and energy in food eaten and wasted in dietary study No. 372.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Beef, veal, and mutton
Grams.
14
19
4
Grams.
14
31
Grams.
Calories.
181
352
16
178
29
Grams.
2
1
4
Grams.
2
2
i
n
Grams.
Calories.
26
Pork
22
Fish
25
Butter
20
2
97
Milk
1
2
Total animal food
38
67
2
756
7
16
170
a For attendants.
&For working patients.
44
Table 12. — Nutrients and energy tin food eaten and wasted in dietary study No. 372 — Con.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
35
Grams.
12
Grams.
216
24
54
23
Calories.
1,111
96
291
92
Grams.
14
Grams.
3
Grams.
84
Calories.
419
10
4
4
1
23
4
117
16
Total vegetable food. .
45
16
317
1,590
18
4
111
552
12
15
29
298
2
2
1
30
Total food
95
98
348
2, 644
27
22
112
752
The data in the table show that the amounts of nutrients and energy
in the food actually eaten, 95 grams of protein and 2,644 calories of
energy, were not particularly different from those found in study No.
364, being a trifle higher in protein and lower in energ}^. This is
about what would be expected, since the subjects in both studies had
about the same amount of muscular exercise.
In this study about 22 per cent of the total protein and energy of
the food served was rejected. The amount of animal food other than
fish rejected was small, but fish was evidently not relished by these
patients as a considerable proportion of that served was not eaten.
Most of the desserts served were eaten, though it should be mentioned
that only the attendants received tapioca, rice, and cornstarch pud-
dings. Other articles on the menu that were prepared expressly for
the attendants were smoked herring, pork chops, head-cheese, boiled
beef, fritters, corn bread, fried potatoes, celery salad, tomato pre-
serves, apple dumplings, and codfish cakes. Any portions of these
articles left after the attendants were served were, however, saved for
the working patients. The amount of cereal foods rejected was large.
The wheat breakfast foods, and in fact all the breakfast foods, were
evidently not relished. The amount of bread rejected, largely crusts,
was greater than was to be expected. The bread served in this study
was of good quality, and there was apparently no reason why the
crusts should not be eaten. The patients in general preferred bread
not over 24 hours old.
The amount of butter rejected was much larger in this department
than was usually the case. It was noticed that butter was served at
some meals where the menu did not provide for it. It seems probable
that the amount supplied was in excess of what was needed. A large
part of the waste of food in this study may probably be accounted for
by the fact that the portions for each patient were placed on his plate
before he sat down to the table, and so any excess was necessarily
wasted. This method of serving, which is generally wasteful, was
45
followed in only a few wards, and may not have been necessary here,
though the attendant in charge gave it as his opinion that the patients
were not intelligent enough to be supplied in the customary way.
The attendant in charge also stated that no attempt was made as a
rule to return to the kitchen any foods not served except steamed
potatoes, bread, and meat. During the time of this study no food was
returned (Table 35 of the Appendix), hence the food provided and that
served were the same, and of course equal to the sum of the food
rejected and eaten.
Although the proportion of food rejected was somewhat larger than
might seem necessary, even with the method of serving followed, yet
the amounts sent to this dining room are probably as a rule not very
much larger than the} 7 should be, to allow for the varying appetites
of the men. The attendant in charge believed that though amply
sufficient they were none too great.
DIETARY STUDY NO. 373— MALE PATIENTS, CRIMINAL INSANE.
This study was made with about 90 patients and 10 attendants, all
white males, fed in Howard Hall dining room No. 2, the food being
supplied from the general kitchen. The patients were insane crimi-
nals, as in the preceding study. A few of them did a little work in
the wards and dining room, but the larger number had no regular
occupation. They all appeared to be in good physical health and well
nourished. It was the opinion of the persons in charge of the dining-
room that the men were very hearty eaters.
The study began with breakfast, February 10, 1903, and continued
7 days. The total number of meals taken was 2,080, equivalent to 1
man for 693 days.
The menu served varied little from that of the preceding study.
As was the case in the preceding study, some of the foods were pro-
vided primarily for the attendants, namely, fried chipped beef, Bologna
sausage, mutton chops and roast, boiled pork, head-cheese, corn bread,
cucumber pickles, stewed peas, fried and boiled potatoes, baked sweet
potatoes, preserved tomatoes, baked apples, cornstarch pudding, and
rice pudding. However, any portions left after the attendants were
served were given to the patients.
The data regarding the kinds and amounts of food provided, etc., are
given in Table 35 of the Appendix. In the following table arc sum-
marized the figures showing the quantities of nutrients and energ3 T per
man per day in the food eaten and rejected:
46
Table 13. — Nutrients and energy in food eaten and wasted in dietary study No. 373.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Beef, veal, and mutton
Pork
Grams.
19
6
5
G rams.
19
12
5
21
2
Grams.
Calories.
245
131
64
187
38
Grows.
3
1
1
Grams.
3
1
1
5
Grams.
Calories.
39
13
Fish
13
Butter
44
Milk
2
3
32
59
3
665
5
10
109
38
13
240
12
52
36
1,228
48
296
144
8
1
48
233
ii 5
2
1
8
4
49
16
Total vegetable food . .
49 18
i
340
1,716
10
2
60
298
13
16
26
299
2
2
3
38
Total food
91
93
369
2,680
17
14
63 1 445
The average quantities of protein, 94 grams, and energy, 2,680 calo-
ries, per man per day in the food eaten b} T this group were almost iden-
tical with those noted in the preceding study and practically conform
to the commonly accepted standard for the ordinary man in health
with little muscular activity. It is interesting to note that in this
study the proportion of total protein furnished by cereal foods is larger
than has been commonly found in dietary studies of American families.
The quantity of nutrients and energy rejected was nearly 40 per
cent less than that in the preceding study. Considering the propor-
tions of the individual articles rejected (Table 35 of the Appendix), it
will be observed that the largest waste was with the cereal breakfast
foods and similar articles. This may have been due to an excessive
supply. In the case of most of the other materials the amount rejected
was perhaps hardly more than might be expected under the circum-
stances, though 18 per cent for the bread is large for bread of such
good quality.
During this study the observer was informed that the quantities of
rejected material were very small as compared with what had previously
been brought away. Doubtless more care was observed in serving than
was formerly the case, yet no complaints were heard that the quanti-
ties provided were not sufficient. The moral influence of an investi-
gation like this is by no means inconsiderable, and it happens very
naturally that more care is taken by persons who feel that their work
is under observation. It was the opinion of the superintendent that
this fact alone had been responsible for much improvement in this
respect in this and other departments of the institution.
47
DIETARY STUDY NO. 374— MALE PATIENTS, NEGROES.
This study was made with about 170 male patients, occupying West
Lodge, in the Howard Hall department, all of whom were insane
negroes other than criminals. From 15 to 30 were in restraint a large
part of the time and many were very violent at certain periods. Most
of them were in good physical health and were considered very heart}^
eaters, being noticeably fond of meat. From 70 to 80 of these patients
did a fairly large amount of work, many of them being employed out
of doors all day, digging tunnels, improving driveways, etc., and
handling pick and shovel for 7 or 8 hours a day.
Most of the patients in this group had their meals in the regular
dining room, but 18, who were aged, crippled, or infirm, did not come
there, though they received the same diet as those served in the dining
room. During the week of this stud}' 5 patients received at times
" special " or " sick"" diet, but the amount of such foods was small.
This study began with breakfast, February 20, 1903, and continued
7 days. The total number of meals taken was 3,549, equivalent to 1
man for 1,183 days.
The following menu was served during this study:
Friday, February 20, 1903.
Breakfast. — Boiled salt cod, steamed potatoes, hot rolls, butter, coffee.
Dinner. — Bean soup, baked haddock with dressing, macaroni and tomatoes, boiled
rice, finger rolls, steamed pudding with sauce, bread.
Supper. — Evaporated peach sauce, head-cheese, « bread, butter, tea.
Saturday, February 21, 1903.
Breakfast. — Fried hominy, beefsteak, bread, butter, coffee.
Dinner. — Boiled beef, mashed turnips, steamed potatoes, soup, bread.
Supper. — Roast beef, ft apple jelly, Graham bread, butter, tea.
Sunday, February 22, 1903.
Breakfast. — Baked beans, hash, fried ham, a wheat breakfast food, bread, butter,
coffee.
Dinner. — Roast beef , steamed potatoes, stewed tomatoes, apple pie, biscuit, bread,
butter, coffee.
Supper. — Stewed peaches, plain cake, bread, butter, tea.
Monday, February 23, 1903.
Breakfast. — Pork sausage, hominy, bread, butter, coffee.
Dinner. — Bean soup, boiled shoulder, steamed potatoes, boiled rice, bread.
Supper. — Cinnamon bread, prune sauce, cold boiled shoulder," bread, butter, tea.
Tuesday, February 24, 1903.
Breakfast. — Oatmeal, liver and bacon, bread, butter, coffee.
Dinner. — Beef stew, boiled beots, steamed pudding with sauce, bread or rolls,
butter, coffee.
Supper. — Chops, « evaporated apple sauce, soda biscuit, butter, tea.
« For working patients.
48
Wednesday, February 25, 1903.
Breakfast. — Beef stew, oatmeal, rolls, butter, coffee.
Dinner. — Bean soup, corn beef, boiled rice, cucumber pickles, soda biscuit.
Supper. — Pork shoulder, « rhubarb sauce, gingerbread, bread, butter, tea.
Thursday, February 26, 1903.
Breakfast. — Boiled mush, hash, evaporated-apple sauce, hot rolls, butter, coffee.
Dinner. — Beef potpie, boiled Lima beans, bread, butter, coffee.
Supper. — Baked beans, mutton chops, « bread, butter, tea.
Milk and sugar provided as usual.
The statistics regarding the kinds and total amounts of food in this
study are given in detail in Table 35 of the Appendix. The following
table summarizes the results of the study with regard to the quanti-
ties of nutrients and energy per man per day in the food eaten and
rejected:
Table 14. — Nutrients and energy in food eaten and wasted in dietary study No. 374-
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Grams.
1
1
Carbohy-
drates.
Fuel
value.
Grams.
19
11
4
Grams.
18
18
2
18
Grams.
Calories.
236
208
38
160
(il-IIIIIS.
1
1
2
Grams.
( 'alories.
13
Pork
i
1
13
Fish .
8
3
27
34
56
2
642
4
5
61
37
8
226
7
44
34
1,123
28
252
140
5
1
32
157
10
1
4
2
9
6
44
24
Total vegetable food . .
48
12
311
1,543
7
1
47
225
16
16
36
351
1
2
2
29
Total food
98
84
349
2, 536
12
8
49
315
It is difficult to decide just what should be the dietary standard for
the average man in this department, as the patients were really divided
by their degree of activity into two classes — i. e., those who did con-
siderable hard work and those who took little exercise, yet they were
fed as one class except that the working patients received an extra
allowance of meat once a day, as is the general rule of the institution.
The calculation of the results in the table above, which shows 98
grams of protein and 2,536 calories of energy per man per day in the
food consumed, was made on the assumption that all patients were fed
alike. In this case the food consumption for the working patients
would appear to be too small, while that for the others would seem
larger than was necessary. As a matter of fact, however, there was
"For working patients.
49
some difference in the food consumption of the two classes, as may be
seen from the results obtained by slightly altering the method of com-
puting the average food consumption and separating the workers from
the nonworkers. Instead of adding the amount of the extra ration of
meat served to the working patients to the ration served to all alike and
dividing the whole quantity by the total number of patients fed, as
was done in the computation summarized in the table above, the total
food consumed according to the regular menu may be divided by the
total number of patients, giving an average of 90 grams of protein
and 2,402 calories of energy, which would represent the food consump-
tion of the nonworkers. The total quantity of nutrients and energy
in the extra meat consumed should then be divided by the number of
workers to whom it was fed, to get the average amount per working
patient. This added to the before-mentioned values would give 108
grams of protein and 2,694 calories of energy as the average con-
sumption for the workers. This method of computation, it is believed,
gives values that are more nearly correct for the two classes than the
average in the table above, since aside from the extra allowance of
meat for the workers both classes received about the same quantity of
food in their ration, as nearly as could be observed.
During the time of this study the attendants repeatedly sent back
to the kitchen for an additional supply of food. This would indicate
that the quantities ordinarily supplied to this dining room were not
sufficient to meet the demands of the patients. The attendant in
charge of the dining room said that the quantity of meat supplied was
seldom sufficient to satisfy the patients. The quantity of food eaten
by the nonworkers was equal to the standard of 90 grams of protein
and 2,450 calories of energy, which is commonly considered sufficient
for a man in health w 7 ith little muscular exercise. The quantity of
protein and energy in the food eaten by the working patients was
somewhat below that of the common standard for a man at moder-
ately active muscular work, namely 125 grams of protein and 3,100
calories of energy. If the total amount of food served (i. e., food
eaten plus food rejected) had been eaten, the protein consumption of
the workers would have been nearl} r equivalent to amount in the
standard mentioned, but the energy would still have been a little lower.
The amount of food rejected by the patients during this study con-
tained 11 per cent of the total protein and energy of the food served,
noticeably smaller proportions than were observed in some of the
preceding studies. The attendant in charge of this dining room stated
that the amount rejected was, as a rule, very small. It was suggested
to the observer during the time these studies were in progress that
the amount rejected was rather less than usual because the patients
were given more time to eat than had formerly been the case. While
this opinion could not be verified, there may have been a general ten-
6523— No. 150—04 4
50
dency on the part of the attendants to make the patients hurry through
their meals, particularly supper.
Much care was taken in this dining room to return all unserved
food, but the amounts returned were small, for the reason that practi-
cally all the food provided was served. From the statistics in Table
35 of the Appendix it will be noticed that onty a few articles were
rejected in large proportions. Boiled salt cod evidently was not rel-
ished; neither was wheat breakfast food.
DIETARY STTJDY NO. 375— INFIRM MALE PATIENTS.
This study was made with 47 male patients from middle life to old
age, more or less infirm, more than 50 per cent of them being parole
patients — that is, being at liberty to walk about the grounds unattended.
A few did light work in the ward and dining room, but most of them
were almost entirely idle. They occupied the ground floor of the
Dawes building, called "Dawes basement, 1 ' and were supplied with
food from the general kitchen.
The study began with breakfast, March 4, 1903, and continued 7 days,
with 21 meals. The total number of meals taken was 991, equivalent
to 1 man for 330 days. The menu during the week of the study was
as follows:
Wednesday, March 4, 1903.
Breakfast. — Oatmeal, hot rolls, beef stew, butter, coffee.
Dinner. — Corned beef, crackers, bean soup, bread, steamed potatoes, boiled cabbage.
Sapper. — Evaporated-apple sauce, bread, gingerbread, butter, tea.
Thursday, March 5, 1903.
Breakfast. — Evaporated-peach sauce, hot rolls, butter, coffee.
Dinner. — Beef stew with dumplings, boiled kidney beans, bread, butter, coffee.
Supper. — Finger rolls, baked beans, butter, tea.
Friday, March 6, 1903.
Breakfast. —Steamed potatoes, boiled salt cod, hot rolls, butter, coffee.
Dinner. — Boiled rice, baked haddock, crackers, bread, steamed potatoes, cottage
pudding with sauce, soup.
Supper. — Bread, butter, tea, rhubarb sauce.
Saturday, March 7, 1903.
Breakfast. — Fried hominy, corn bread, bread, beefsteak, butter, coffee.
Dinner. — Vegetable soup, bread, boiled beef, steamed potatoes, crackers, fried
mush.
Supper. — Ginger cookies, apple jelly, bread, butter, tea.
Sunday, March 8, 1903.
Breakfast. — Baked beans, wheat breakfast food, bread, butter, coffee.
Dinner. — Bread, stewed corn, roast beef and dressing, steamed potatoes, apple pie,
coffee, butter.
Supper, — Bread, cake, stewed peaches, butter, tea.
51
Monday, March 9, 1903.
Breakfast. — Fried sausage, hot rolls, hominy, butter, coffee.
Dinner. — Crackers, boiled pork shoulders, boiled turnips, boiled rice, bean soup,
bread.
Supper. — Rhubarb sauce, cinnamon bread, bread, butter, tea.
Tuesday, March 10, 1903.
Breakfast. — Liver and bacon, wheat breakfast food, biscuit, butter, coffee.
Dinner. — Beef stew, boiled hominy and beans, bread pudding, bread, butter, coffee.
Supper. — Jelly, rolls, butter, tea.
No separate account was taken of a small amount of special diet
served in this dining room during- the study. The detailed statistics
regarding kinds and amounts of food are given in Table 35 of the
Appendix. In the following table are summarized the calculations of
the quantities of nutrients and energy per man per day in the food
eaten and rejected:
Table 15. — Nutrients and energy in food eaten and wasted in dietary study No. 375.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
draws.
10
3
6
1
Grams.
10
7
2
49
Grams.
Calorics.
129
74
42
440
Grams.
6
2
5
Grams.
6
3
1
6
Grams.
Calories.
77
Pork
36
Fish
28
Butter
53
20
68
685
13
16
194
26
8
166
7
36
17
839
28
190
72
9
3
56
287
7
1
2
4
1
1
20
17
105
72
Total vegetable food . .
34
10
226
1, 129
14
4
93
464
10
13
27
264
1
2
4
38
Total food
64
91
253
2, 078
28
22
97
696
The food consumption was smaller than would have been expected.
The average, 64 grams of protein and 2,078 calories of energy per
man per day, is much smaller than the commonly accepted American
standard for a man with little or no muscular work, which calls for 90
grams of protein and 2,450 calories of energy. Such a comparison
would suggest the question whether these patients ate enough to satisfy
their bodily needs. On the other hand, the quantity of food rejected
was large, containing 28 grams of protein and 696 calories of energy
per man per clay, or respectively 30 and 28 per cent of the total
in the amount served. Inasmuch as the supply was ample and the
proportions rejected were large, the fact that the food consumption of
the patients was small indicates either that they ate sufficient amounts
or that the food was not suited to their tastes, It seems probable,
52
however, that even if they did not like certain foods they could have
readily satisfied their appetites from those which they liked, as it is
almost certain that no person would go hungry on the abundant diet
provided. It is, therefore, believed that the patients ate as much as
their appetites and bodily wants made necessary.
From a consideration of the statistics in Table 35 of the Appendix
regarding the rejection of individual food materials, it would seem
that the supply of some of the foods was somewhat excessive, as a
considerable number of them were rejected in large proportions. The
crackers served to the patients in this ward were seldom eaten. Wheat
breakfast foods were not relished, and the proportions rejected were
very large. The men seemed to desire meat rather than cereal or
vegetable food, yet the amount of some of the meats rejected was also
large. All things considered, there was apparently an oversupply of
food, though the amount supplied was not much greater than called
for by the previously mentioned standard for men in health with little
or no muscular work.
It was noticeable that only a part of the surplus food was returned
from this ward to the kitchen. At the conclusion of the study the
superintendent thoroughly investigated the matter. It was found that
in this and some other wards bread and meat were the only articles
regularly returned to the kitchen while a considerable amount of good
edible food, that might have been utilized again, was not returned
because of what appeared to be a misunderstanding. The attendants
claimed that the}^ had orders to wash all dishes before returning them;
hence, as they could not send back any dirty tins they had to throw
away the food. It is probable that considerable amounts, much of
which might have been utilized again, were not saved. For instance,
it is probably safe to say that from 50 to 100 pounds of boiled rice,
which could to great advantage be used in soup, was rejected in this
way every time it was served. Evidently there was need of attention
to the matter of returning unserved food to the kitchen. A knowl-
edge of ways of utilizing such food was also needed, since but little
provision was made for this in the dietetic management of the differ-
ent departments.
DIETARY STUDY NO. 376— DISTURBED MALE PATIENTS.
This study was made with 30 rather disturbed male patients occu-
pying Gray Ash ward, 23 of whom ate in the dining room and the
others in the ward.
The study began with breakfast, Wednesday, March 4, 1903, and
continued 7 days, with 21 meals. The total number of meals taken was
632, equivalent to 1 man for 211 days.
The menu was the same as in the study preceding and very little
special diet was served in addition. The statistics regarding the
53
kinds and amounts of food are given in detail in Table 35 of the
Appendix.
The following table summarizes the results showing the quantities of
nutrients and energy per man per day in the food eaten and rejected:
Table 16. — Nutrients <in<I energy in food eaten and wasted in dietary shah/ No. 37C
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Vat Carbohy-
* at - drates.
Fuel
value.
Grams.
12
3
2
1
drams.
12
7
2
46
Grams.
Calories.
155
74
26
413
Grams.
6
2
3
Grams.
6
3
1
10
Grams.
Calories.
11
Pork
35
Fish
21
Butter
89
i
18
67
668 11
20
222
26
8
168
11
39
39
,S47 11
2
69
338
44
228
160
9
1
4
4
1
19
7
101
Fruits . . .
28
Total vegetable food..
36
12
257
1,279 15
3
95
467
11
13 37
308 3
3
2
46
Total food
65
92
294
2,255
29 26 1 97
735
The results, it will be noted, are very similar to those in the pre-
ceding study with patients of a similar class as regards activity, the
food consumption being small and the amounts rejected relatively
large. The quantity of protein in the food consumed was practically
the same in both studies, but the quantity of energy was larger in the
present case.
The large proportions of food wasted were probably owing in part
to the fact that the rejection of food is likely to be larger with patients
of this class than with some others in better mental condition. It
would hardly seem, however, that the unavoidable waste need be as
large as in the present study, in which 31 per cent of the food provided
was rejected, as shown in Table 35 of the Appendix. The high per-
centage in the case of such a large number of different articles suggests
that the amounts provided were much larger than needed. Very little
food was returned to the kitchen during this study, and it would seem
that the amount rejected might have been materially diminished by
noting carefully the average consumption and making the supply agree
more closely with it.
DIETARY STUDY NO. 377— CHRONIC MALE PATIENTS.
This study was made with 42 chronic male patients, in a dining room
of Dawes second ward, which, like the wards included in the two pre-
ceding studies, was supplied from the general kitchen. A considerable
number of the men in this ward did light work.
54
The study began with breakfast, Wednesday, March 4, 1903, and
continued 7 days, with 21 meals. The total number of meals taken
was 872, equivalent to 1 man for 291 days.
The same menu was served as during the two preceding- studies.
The detailed statistics of kinds and amounts of food are given in Table
35 of the Appendix. The data regarding the quantities of nutrients
and energy per man per day in the food eaten and rejected are sum-
marized in the following table:
Table 17. — Nutrients and energy in food eaten and wasted in dietary study No. 877.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of fond material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
drams.
15
4
3
1
Grams.
15
10
1
58
Grams.
Calories.
194
105
21
520
Grams.
5
2
2
Grams.
5
3
1
3
Grams.
Calories.
65
Pork
36
Fish
16
Butter
26
23
84
840
9
12
143
34
10
219
8
48
30
1,101
32
272
124
7
1
46
221
11
1
4
3
1
13
9
73
36
Total vegetable food..
46
14
305
1,529
10
2
68
330
12
14
29
288
3
2
5
49
Total food
81
112
334
2,657
22
16
73
522
It was the opinion of the attendant in charge that these men were
light eaters. The results, as summarized above, show that, as com-
pared with some of the other groups, such was actually the case, there
being but 81 grams of protein and 2,657 calories of energy per man
per day in the food consumed. These amounts were, however, some-
what larger than in either of the two preceding studies. As before, it
was believed that the men ate all they needed.
The food rejected contained 21 per cent of the total protein and 16
per cent of the total energy of the food served, or less than in the
two preceding studies, but still more than seemed necessary. A large
proportion of the waste protein came from meat. It will be seen
from the data in Table 35 of the Appendix that the wheat breakfast
food, as in other studies, was largely rejected, the proportion in this
case, 71 per cent of the amount provided, being even larger than usual.
A very large p trt of the boiled " hominy and beans" was also rejected.
Apparently these foods were not relished. It is interesting to note,
however, that nearly half of the total protein and more than half of the
total carbohydrates consumed was supplied by cereals. The total
quantity of protein from vegetable food was twice that from animal
food, a proportion which is quite uncommon, as shown by the results
55
of dietary studies made with families. In consideration of the large
proportion of meat rejected it would seem that these patients depended
largely upon vegetable foods, and particularly upon cereals, for their
nourishment.
DIETARY STUDY NO. 378— AGED CHRONIC MALE PATIENTS.
This study was made with 21 patients in the dining room of Dawes
first ward, who were for the most part old men, chronic cases and
quiet, some of whom did a little light work, such as taking care of*
the dining room, cleaning the ward, etc. There were altogether*
about 50 men in this ward, but as many of them were sick patients
and received a special diet, they were not all included in the study.
The study began with breakfast, Tuesday, March 17, 1903, and con-
tinued 7 days, with 21 meals. The total number of meals taken was
432, equivalent to 1 man for 111 days.
The menu for the week of the stud}^ was as follows:
Tuesday, March 17, 1903.
Breakfast. — Fried liver and bacon, wheat breakfast food, hot rolls, butter, coffee.
Dinner. — Corned beef, steamed potatoes, macaroni, fresh apples, bread, butter,
coffee.
Supper. — Rhubarb sauce, soda biscuits, bread, butter, tea.
Wednesday, March 18, 11)03.
Breakfast. — Oatmeal, beef stew, hot rolls, butter, coffee.
Dinner. — Bean soup, fresh -fried herring, boiled rice, steamed potatoes, crackers,
bread.
Supper. — Apple sauce, gingerbread, bread, butter, tea.
Thursday, March 19, 1903.
Breakfast. — Evaporated peach sauce, boiled mush, hot rolls, butter, coffee.
Dinner. — Beef potpie, boiled onions, bread, butter, coffee.
Supper. — Baked beans, finger rolls, butter, tea.
Friday, March 20, 1903.
Breakfast. — Salt mackerel, steamed potatoes, biscuit, butter, coffee.
Dinner. — Bean soup, fried fresh herring, boiled rice, cucumber pickles, bread pud-
ding, crackers, bread.
Supper. — Fresh apples, bread, butter, tea, fish.
Saturday, March 21, 1903.
Breakfast. — Beef steak, fried hominy, bread, butter, coffee.
Dinner. — Vegetable soup, steamed potatoes, boiled turnips, boiled beef, crackers,
bread.
Supper. — Apple jelly, ginger cakes, bread, butter, tea.
Sunday, March 22, 1903.
Breakfast. — Baked beans, wheat breakfast food, biscuit, butter, coffee.
Dinner. — Roast beef with gravy and dressing, steamed potatoes, stewed tomatoes,
fresh apples, bread, butter, coffee.
Supper. — Evaporated peach sauce, plain cake, bread, butter, tea.
« Connecticut Storrs Station Rpt. 1899, p. 80.
56
Monday, March 23, 1903.
Breakfast. — Fried sausage, fried hominy, biscuit, batter, coffee.
Dinner. — Bean soup, boiled pork shoulder, steamed potatoes, boiled rice, soda
crackers, bread.
Supper. — Prune sauce, cinnamon bread, butter, bread, tea.
Sugar and milk as usual. Bread served ad libitum.
The statistics regarding the kinds and amounts of food are given in
detail in Table 35 of the Appendix. Table 18 summarizes the com-
putations of the quantities of nutrients and energy per man per da}^
in the food eaten and rejected.
Table 18. — Nutrients and energy in food eaten and wasted in dietary study No. 378.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates!
Fuel
value.
Grams.
10
■i
13
(rrttms.
9
10
13
24
Grams.
Calories.
120
105
176
213
Grams.
3
1
2
drum*.
3
2
2
8
Grams.
Calories.
39
Pork'
22
Pish . . .
2
26
71
27
56
• 2
614
6
15
158
36
10
227
33
52
49
1,141
132
284
209
6
1
38
185
10
1
1
1
5
1.
2
21
16
122
68
Total vegetable food..
47
15
361
1,766
12
3
75
375
10
11
14
194
1
1
12
Total food
84
82
377
2, 574
19
19
75
545
The average food consumption, 84 grams of protein and 2,674 calo-
ries of energy per man per day, was practically the same as that in
the study preceding. In consideration of the physical condition and
occupation of these patients it was believed that they ate fully enough
to meet their bodily needs, especially since more was served to them
than they* consumed and no complaints were heard concerning their
food.
The amount of food rejected was sufficient to supply 19 grams of pro-
tein and 555 calories of energy per man per day, or 18 per cent of
the protein and 17 per cent of the energy in the total food served.
During this study it is believed that the attendants were more careful
than usual to return unserved food to the kitchen, and the quantity
thus returned was considerable. It has already been explained, how-
ever, that there was in general little provision for the utilization of
many of the foods thus returned.
57
DIETARY STUDY NO. 379— DISTURBED MALE PATIENTS.
This study, which is very similar in detail to the preceding, was
made with male patients of a disturbed class, but in fair physical
health, occupying White Ash ward. Some of them ate in the dining-
room and some in the ward. At the beginning of the study there
were 40 men in the group, but during the latter part of it 10 were
transferred to another ward. Only 4 of these patients did any
work, the amount in every case being very small.
The study began with breakfast, March 17, 1903, and continued 7
days, with 21 meals. The total number of meals taken was 802, equiv-
alent to 1 man for 267 days.
The menu served was the same as in the previous study. The
detailed statistics of the kinds and amounts of food are given in Table
35 of the Appendix. The quantities of nutrients and energy per man
per day in the food eaten and rejected are shown in Table 19 below.
Some difficulty was experienced in separating the different kinds of
foods in the material rejected, but the data obtained are believed to
be reliable.
Table 19. — Nutrient* and energy in food eaten and wasted in dietary study No. 379.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy- Fuel
drates. value.
Grams.
16
4
20
Grams.
16
9
21
35
Grants
( 'alories.
206
96
283
312
Grams.
1
2
2
Grams.
1
3
2
Grams.
Calories.
13
Pork
35
Fish
4
25
Butter
40
81
4
897
5
6
73
41
10
256
6
52
15
1,277
24
301
192
4
1
24
121
12
1
5
1
3
10 52
4 16
Total vegetable food..
54
10~
16
359
1,794
7
1
38
189
11
12
1S6
1
1
13
Total food
104
108
375
2,877
13
8
38
275
The average quantity of protein, 104 grams, and of energy, 2,877
calories, per man per day in the food consumed by this group is larger
than that of the previous^ mentioned standard for a man in health
with little or no muscular work, but perhaps no larger than was to be
expected when it is remembered that the men were generally more or
less nervous and disturbed. It is noticeably higher than the average
observed in some of the studies immediately preceding, which may
perhaps be accounted for by the differences in physical condition and
muscular exertion, which for some of the patients in the present study
was perhaps considerable during their violent periods.
58
The total amount of food rejected during- this study was only 12
per cent of that provided, and contained only 11 per cent of the total
protein and 9 per cent of the total energy of the food served, propor-
tions much smaller than in some of the preceding studies. In general
the amounts of food provided seemed to be but little larger than were
needed, though in a few cases there was considerable left after the
patients were served, the excess being returned to the kitchen.
DIETARY STUDY NO. 380— QUIET CHRONIC MALE PATIENTS.
This study was made with 38 male patients who ate in the dining
room of Dawes third ward. Seventeen of them were classed as work-
ers, 9 working in the hospital laundry, 1 doing carpenter work, and
7 others being occupied for part of the time in light ward and dining-
room work. They were mostly chronic patients, and were quiet and
orderly.
The study began with breakfast, March 17, 1903, and continued 21
days, simultaneously with Nos. 378 and 379. The total number of
meals eaten was 819, equivalent to 1 man for 273 da} T s.
The same menu was served during this stiuty as in the two preced-
ing. Statistics regarding the kinds and amounts of food are given in
detail in Table 35 of the Appendix. The quantities of nutrients and
energy per man per day in the food eaten and rejected are given in
the following table:
Takle 20. — Nutrients and energy in food eaten and wasted in dietary study No. 380.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
14
4
15
Grams.
14
10
15
33
Grams.
i hlories.
LSI
105
206
293
Grams.
2
dram*.
2
Grams.
Calories.
26
Pork
Fish
3
3
3
1
1
42
Butter
9
Total animal food
33
72
3
785
5
6
1
77
39
10
239
10
42
43
1,201
40
244
184
2
13
60
10
1
4
1
3
1
14
8
77
32
Total vegetable food..
50
15
334
1,669
5
1
35
169
~ 9~
10
12
173
1
1
13
Total
92
97
349
2, 627
11
8
36
259
The average food consumed was sufficient to supply 92 grams of
protein and 2,627 calories of energy per man per day, amounts which
appeared to be abundant for the needs of the patients. The results
obtained are comparable with those of studies Nos. 361, 372, and 378,
and show about the same food consumption, which would appear to
be about the normal amount at this institution for patients of this class.
59
The total amount of food rejected was only 10 per cent of that pro
vided, which is even less than was observed in the study preceding,
though it contained the same proportion of protein and energy, namely,
11 and 9 per cent, respectively, of the total in food served.
The excess of total food provided over what was needed to servo
the patients was considerably larger in this study than in the preced-
ing. It was noted that the attendant in charge of this dining room
took special pains to return to the kitchen all food not served, and in
all respects the dining room appeared to be particularly well managed.
DIETARY STUDY NO. 381— MALE PATIENTS, YOUNG AND
ORDERLY.
This study was made with 30 patients in "Beech 1 '' ward, mostly
young men who were quiet and orderly, and man}" of whom would
probably recover. Of this number 15 were parole patients, most of
them at work in the laundry, tailor shop, mattress shop, etc.
The study began with breakfast, March 30, 1903, and continued for
7 days, with 21 meals. The total number of meals taken was 615,
equivalent to 1 man for 205 days.
The following menu was served during the week of this study:
Monday, March 30, 1903.
Breakfast. — Fried sausage, hominy, hot rolls, butter, coffee.
Dinner. — Bean soup, boiled shoulders, boiled kale, boiled rice, crackers, bread.
Supper. — Apple sauce, hash, doughnuts, bread, butter, tea.
Tuesday, March 31, 1903.
Breakfast. — Oatmeal, liver and bacon, bread, butter, coffee.
Dinner. — Corned beef, steamed potatoes, boiled Lima beans, bread pudding, bread,
butter, coffee.
Supper. — Fried liver and bacon, stewed prunes, soda biscuit, butter, tea.
Wednesday, April 1, 1903.
Breakfast. — Oatmeal, beef stew, hot rolls, butter, coffee.
Dinner. — Bean soup, fresh herring, stewed canned corn, steamed potatoes, crackers,
bread.
Supper. — Beef stew, apple sauce, gingerbread, bread, butter, tea.
Thursday, April 2, 1903.
Breakfast. — Baked hash, corn-meal mush, evaporated-peach sauce, gingerbread,
biscuit, butter, coffee.
Dinner. — Beef potpie, boiled beans, bread, butter, coffee.
Supper. — Baked beans, beef potpie, finger rolls, butter, tea.
Friday, April 3, 1903.
Breakfast. — Salt mackerel, steamed potatoes, biscuit, butter, coffee.
Dinner. — Bean soup, baked fresh shad, boiled macaroni, cottage pudding with
sauce, boiled rice, crackers, bread.
Supper. — Beef stew, prune sauce, bread, butter, tea.
60
Saturday, April 4, 1903.
Breakfast. — Beefsteak, hominy, bread, butter, coffee.
Dinner. — Vegetable soup, boiled beef, steamed potatoes, boiled kale, bread,
crackers.
Supper. — Apple jelly, beef stew, Graham bread, ginger cakes, butter, tea.
Sunday, April 5, 1903.
Breakfast. — Wheat breakfast food, fried ham, baked beans, biscuit, butter, coffee.
Dinner. —Roast beef, steamed potatoes, boiled rice, apple pie, bread, butter, coffee.
Supper. — Apple sauce, cake, bread, butter, tea.
Bread served ad libitum. Sugar was supplied at each meal. Two quarts of milk
was served to the ward morning and night.
The data regarding the total amounts of food provided, returned,
eaten, and rejected are given in Table 35 of the Appendix. The
amounts of nutrients and energy per man per day in the food eaten
and rejected are shown in Table 21.
Table 21. — Nutrients and energy in food eaten and wasted in dietary study No. 381.
[Quantities per man per day. J
Food eaten.
Food wasted.
Kind of fond material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
17
7
11
Grants.
17
13
12
32
5
Grams,
( 'alories.
219
144
159
285
88
Grains.
2
1
2
Grams:.
2
2
2
Grams.
( 'alories.
26
Pork
•)■>
Pish
2
Butter .
Milk
4
7
39
79
9
895
5
6
73
34
12
211
17
52
26
1,087
(18
313
104
2
1
15
Vegetables 13
6
1
2
4
12
16
Total vegetable food. .
47
18
30(1
1,572
3
1
21
105
24
35
32
536
4
5
3
73
Total food
110
132
347
3,003
12
12
24
251
The average food consumption shown by the results in the above
table, 110 grams protein and 3,003 calories energy, are very nearly the
amounts called for by the commonly accepted American dietary stand-
ard for a man in health at light to moderate muscular work. The indi-
cations are, therefore, that these patients were amply nourished.
The quantity of food left on the plates by these patients was ordinarily
very small, the total amount of food rejected being but 7 per cent of
that provided, or 10 per cent of the total protein and 8 per cent of the
total energy of the food served. In the case of many foods, however,
the proportions returned to the kitchen, after the patients had been
served, were large, as the quantity sent to the dining room was much
in excess of what was needed by the patients. The data given in
(31
Table 35 of the Appendix show that 35 per cent of the boiled beef, 36
per cent of the hominy, 45 per cent of the rice, and similarly large
proportions of a number of other materials were returned.
DIETARY STUDY NO. 382— MALE PATIENTS, YOUNG, QUIET, AND
ORDERLY.
Sycamore ward, in which this study was made, accommodates about
30 patients; during the study the number varied from 26 to 33. They
were chiefly young men, many of them parole patients, quiet and
orderly, some of whom would doubtless be cured. Seven of them were
workers.
The study was carried on simultaneously with No. 381 and the menu
served was the same. The total number of meals taken was 617,
equivalent to 1 man for 206 days.
The statistics of kinds and amounts of food are given in detail in
Table 35 of the Appendix. The following table shows the quantities
of nutrients and energy per man per day in the food eaten and rejected:
Table 22. — Nutrients and energy in food eaten and wasted in dietary study No. 882.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Energy.
Pro-
tein.
Fat.
Carbohy-
drates.
Energy.
Grams.
11
Orams.
11
10
10
32
5
Grams.
( 'alories.
142
109
129
284
89
Grams.
2
1
2
Grams.
2
2
2
Grams.
( 'alories.
26
Pork
22
Fish 9
1
26
Butter ..
Milk
7
Total animal food
Cereals
29
6S
8
753
5
6
74
33
11
2(>S
22
50
28
1,062
88
292
116
2
14
64
Vegetables 12
Fruits
5
4
16
Total vegetable food . .
Miscellaneous food
46
16
308
1,558
2
18
80
23
34
32
523
5
8
3 103
Total food
98
118
348
2,834
12
14
21
257
The food consumption, averaging 98 grams protein and 2,834 calo-
ries of energy per man per day, was somewhat smaller than that
observed for similar patients in the preceding study, the difference
being doubtless partly due to the smaller proportion of working
patients in the present group. The food appeared to be entirely sat-
isfactory, the quantities left on the plates were small, and the indica-
tions were that the patients ate all the} r needed. If such had not been
the case the amounts sent to the dining room were large enough to
have provided much more than they ate. In this study, as in the pre-
ceding, much care was taken to return all unserved food to the kitchen.
DIETARY STUDY NO.
62
383— CHRONIC MALE PATIENTS AND
IDIOTS.
This study was made with 24 patients, all males, but of varying ages,
some being children and some old men. A few were fairly quiet and
orderly chronic patients while others were idiots or at least had very
little mental capacity. There were very few disturbed patients. Five
of the men were classed as workers, but several others performed some
light work, usually about the ward.
This study was made at the same time as the two preceding and the
menu was the same. The total number of meals taken was 501, equiv-
alent to 1 man for 167 days.
The statistics of kinds and amounts of food are given in detail in
Table 35 of the Appendix. The quantities of nutrients and energy
per man per day in the food eaten and rejected are summarized in the
following table:
Table 23. — Nutrients and energy in food eaten and wasted in dietary study No. 383.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
11
5
12
Grams.-
11
11
13
28
7
Grains.
Calories.
142
118
172
249
114
Grams.
3
1
Grams.
3
1
1
11
Grams.
Calories.
39
Pork
8
Fish
2
13
Butter .
98
Milk
5
8
33
70
10
795
4
16
158
38
13
239
20
48
40
1,224
80
288
164
4
1
26
129
13
1
5
1
4
1
20
4
Total vegetable food..
52
18
347
1,756
5
1
31
153
10
13
26
260
1
1
2
21
95
101
383
2,811
10
18
33
332
The average food consumption, 95 grams of protein and 2,811 calories
of energy per man per day, in this stud}' was practically equal to the
previously mentioned dietary standard for a man in health with seden-
tary occupation. Apparently the patients were abundantly nourished,
though it may be that they ate no more than they needed. The quan-
tity of food which they rejected contained 10 per cent of the protein
and 11 per cent of the energy of the total food served. Large propor-
tions of many of the staple foods were returned to the kitchen during
this study, indicating that the amounts sent to the dining room were
considerably in excess of what was required,
63
DIETARY STUDY NO. 384— MALE PATIENTS, NOT VIOLENT.
This study was made with about 30 male patients, from middle-aged
to old men, occupying a ward known as "Garfield basement." They
were more or less untidy ; most of them decidedly demented, but not
violent. Several of them did ward and dining-room work, but as a
whole their physical activity appeared to be very slight. The men
studied were all supplied with the regular diet, none being sick, though
a number of them appeared to be quite feeble.
The study began with breakfast, April 16, 1903, and continued for
7 days, with 21 meals. The total number of meals taken was 632, equiv-
alent to 1 man for 211 days.
The menu served during the week of this study was as follows:
Thursday, April 16, 1903.
Breakfast. — Oatmeal, apple jelly, bread, butter, coffee.
Din tier. — Beef potpie, kidney beans, boiled rice, bread, butter, coffee.
Suppier. — Baked beans, linger rolls, butter, tea.
Friday, April 17, 1903.
Breakfast. — Salt mackerel, steamed potatoes, hot rolls, butter, coffee.
Dinner. — Bean soup, fried fresh herring, macaroni and tomato, steamed potatoes,
evaporated-peach pie, crackers, bread.
Supper. — Prune sauce, bread, butter, tea.
Saturday, April 18, 1903.
Breakfast. — Hominy, beefsteak, bread, butter, coffee.
Dinner. — Vegetable soup, boiled beef, boiled kale, steamed potatoes, crackers,
bread.
Supper. — Apple jelly, ginger cakes, Graham bread, butter, tea.
Sunday, April 19, 1903.
Breakfast. — Wheat breakfast food, baked beans, biscuit, butter, coffee.
Dinner. — Roast beef with gravy and dressing, steamed potatoes, stewed tomatoes,
evaporated-apple pie, bread, butter, coffee.
Supper. — Evaporated-apple sauce, cake, bread, butter, tea.
Monday, April 20, 1903.
Breakfast. — Boiled hominy, fried sausage, bread, butter, coffee.
Dinner. — Bean soup, boiled shoulder, steamed potatoes, boiled rice, crackers, bread.
Supper. — Rhubarb sauce, cinnamon bread, bread, butter, tea.
Tuesday, April 21, 1903.
Breakfast. — Wheat breakfast food, peach sauce, biscuit, butter, coffee.
Dinner.— Fresh herring, kidney beans, cucumber pickles, bread pudding, bread,
butter, coffee.
Supper. — Prune sauce, biscuit, butter, tea.
Wednesday, April 22, 1903.
Breakfast. — Oatmeal, beef stew, rolls, butter, coffee.
Dinner. — Bean soup, corned beef, steamed potatoes, boiled cabbage, crackers, bread.
Supper. — Peach sauce, gingerbread, bread, butter, tea.
Bread served ad libitum with every meal.
64
The detailed data for the total amounts of food returned, eaten, and
rejected during this study are shown in Table 35 of the Appendix.
The calculated amounts of nutrients and energy per man per day in
the food eaten and rejected are shown in Table 24.
Table 24. — Nutrients and energy in food eaten <tn<l wasted in dietary study No. 384.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
10
5
6
Grams.
10
10
7
31
Grams.
< aloru s.
129
109
90
276
Grams.
2
Grams.
2
Grams.
Calories.
2(5
Pork
Fish ..
1
2
3
35
21
58
1
604
4
5
61
38
10
234
11
51
35
1,177
44
283
144
7
2
41 210
13
1
3
1
5 24
6 24
Total vegetable food..
52
13
331
1,648
8
2
52 258
6
12
32
259
1
1
4 28
Total food
79
83
364
2,511
13
8
56
347
In respect to the food consumption, 79 grams of protein and 2,511
calories of energy per man per day, the results of this study are very
similar to Nos. 377 and 378, on preceding pages, which were made
with patients of about the same general age, activity, and degree of
physical health. As was explained in the discussion of the preceding
studies, the indications were that the patients ate enough to meet
their bodily needs.
The amount of food rejected was larger in proportion to the total
amount served than was the case in some of the studies immediately
preceding this, but was much smaller than in several of the other
studies included in the present report. As shown by the data in
Table 35 of the Appendix, the waste was not confined to any given
articles but varied considerably in kind and amount from day to day.
The proportion of rejected food (10 per cent) is more marked if consid-
ered in terms of nutrients and energy rather than in terms of total
food.
DIETARY STUDY NO. 385— MALE PATIENTS, QUIET, CHRONIC.
This study was made with about 30 quiet, chronic, male patients,
more or less untidy in their habits, who occupied the ward known as
"Garfield first." It was made simultaneously with No. 384, and the
menu was the same as in that study. The total number of meals taken
was 633, equivalent to 1 man for 211 days.
65
Table 35 of the Appendix shows the total amounts of food provided,
eaten, and rejected, and the following table summarizes the computed
amounts of nutrients and energy per man per day in the food eaten
and rejected:
Table 25. — Nutrients and energy in food eaten and wasted in dietary study No. 385.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
19
6
it
Grams.
19
11
15
31
Grams.
Calories.
245
122
198
275
Grams.
1
Grams.
1
Grams.
( 'iilarii S-.
13
2
Total animal food
39
76
2
840
1
1
13
Cereals
40
10
246
11
66
54
1,233
44
377
220
2
14
61
17
1
5
1
4
7
20
28
Total vegetable food..
58
15
377
1,874
3 1
25
112
8
11
30
250
1
1 2
21
Total food
105
102
409
2, 964
5
2
27
146
The food consumption, 105 grams of protein and 2,964 calories of
energy per man per day, was believed to be entirely adequate to the
physiological demands of the patients. There was ample opportunity
for the men to eat more had they so desired, because the amounts pro-
vided were abundant, as was shown by the fact that considerable food
was returned to the kitchen after the men were served.
The proportions of food rejected by these patients was the minimum
for the studies here reported, being but 5 per cent of the total food
provided, and containing only 5 per cent of the total protein and
of the energy in the food served.
DIETARY STUDY NO. 386— MALE PATIENTS, QUIET, CHRONIC.
This study was made with about 30 male patients occupying Garfield
second ward, of about the same class and under practically the same
conditions as those in the two preceding studies (Nos. 384 and 385).
The menu served was the same. The total number of meals served
was (>16, equivalent to 1 man for 205 days.
Table 35 of the Appendix contains the data regarding food provided,
returned, eaten, and rejected during the study. Table 20 shows the
calculated amounts of nutrients and energy per man per day contained
in the food eaten and rejected.
6523— No. 150—04 5
66
Table 26. — Nutrients and energy in food eaten and wasted in dietary study No. 386.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
is
5
10
Grams.
18
11
11
32
Grams.
( 'aloru s.
232
US
146
285
Grams.
1
Grams.
1
Grams.
( 'alories.
13
Pork
Fish
2
i
i
13
Butter
33
72
2
781
2
o
26
35
9
216
11
72
53
1,084
44
405
216
6
1
37
181
18
1
5
2
9
8
36
Total vegetable food . .
54
14
352
1,749
6
1
48
225
10
13
32
283
1
1
1
17
Total food
97
99
386
2,813 \ 9
4
49
268
The food consumption in this study, 97 grams of protein and 2,813
calories of energy per man per day, is slightly smaller than in the
preceding study, but the average in both was considerably larger than
that in study No. 384 and others in which the patients had about the
same amount of muscular exercise.
The quantity of food rejected was also very small, but was slightly
larger than in the preceding study, the difference being comparable with
that observed in the food consumption. In other words, the quantity
served per man per day was very nearly the same in both studies.
The amounts of food sent from the kitchen to the dining room were
much nearer the quantities which were served than was the case in the
preceding study, so that the proportions returned to the kitchen were
smaller. Taken in connection with the small percentage of food
rejected, this would seem to indicate that, whether intentionally or
accidentally, the amounts of food provided for the ward were gauged
more nearly to the desires of the patients than is usual where special
attention has not been ^iven to this matter.
DIETARY STUDY NO. 387— MALE PAROLE PATIENTS.
This study was made in Poplar ward, with about 14 parole patients,
most of whom had not been committed to the institution, but came of
their own will, some being under treatment for dipsomania and others
recovering from the effects of fever, sunstroke, etc. They were quiet
and orderly, and gave little sign of mental derangement. Very few
of them did any regular work, but all spent a large part of their time
out of doors, and must have had considerable muscular exercise.
The study began with breakfast, Saturday, May 2, 1903, and con-
tinued 7 days, with 21 meals. The total number of meals taken was
275, equivalent to 1 man for 92 clays.
67
The menu served during the week of the .study was as follows:
Saturday, May 2, 1903.
Breakfast. — Oatmeal, beefsteak, griddle cakes, fried potatoes, biscuit, milk, butter.
Dinner. — Vegetable soup, roast veal, browned potatoes, stewed canned peas, ice
cream, bread,- crackers, milk.
Supper. — Fried bacon, stewed prunes, baked potatoes, bread, milk.
Sunday, May 3, 1903.
Breakfast. — Wheat breakfast food, fried ham, steamed and fried potatoes, corn bread,
baked beans, rolls, milk.
Dinner. — Tomato soup, baked chicken, mashed potatoes, boiled rice, lemon jelly,
milk, bread.
Supper. — Shoulder, lettuce, French fried potatoes, apple sauce, cocoanut cake,
bread, milk.
Monday, May 4, 1903.
Breakfast. — Oatmeal, veal cutlets, baked potatoes, muffins, bread, milk.
Dinner. — Bean soup, roast beef, browned potatoes, boiled macaroni, green onions,
floating island pudding, bread, crackers, milk.
Supper. — Hamburg steak, lettuce, biscuit, bread, milk.
Tuesday, May 5, 1903.
Breakfast. — Oatmeal, fried mush, beef steak, fried onions, baked potatoes, bread,
milk.
Dinner. — Vegetable soup, baked shoulder, boiled cabbage, boiled potatoes, rice
pudding, bread, crackers, milk.
Supper. — Ham omelet, Saratoga chips, lettuce, evaporated peach sauce, bread,
milk.
Wednesday, May 6, 1903.
Breakfast. — Oatmeal, fried ham, potato cakes, muffins, biscuit, milk.
Dinner. — Vegetable soup, beef stew, boiled Lima beans, mashed potatoes, lemon pie,
bread, milk.
Supper. — Fried bacon, baked potatoes, rhubard sauce, toast, bread, milk.
Thursday, May 7, 1903.
Breakfast. — Oatmeal, fried sausage, fried potatoes, corn bread, bread, oatmeal.
Dinner. — Vegetable soup, beefsteak, mashed potatoes, creamed onions, ice cream,
crackers, bread, milk.
Supper. — Cold roast beef, lettuce, apple sauce, baked beans, finger rolls, bread,
milk.
Friday, May 8, 1903.
Breakfast. — Oatmeal, French fried potatoes, baked hash, fried fresh herring, biscuit,
milk.
Dinner. — Clam soup, broiled shad, mashed potatoes, roast beef, slaw, boiled rice,
evaporated-peach pie, crackers, bread, milk.
Supper. — Fried eggs, baked potatoes, stewed prunes, biscuit, bread, milk.
Tea or coffee served as desired. Bread served ad libitum with every meal. Butter
as usual.
68
Table 35 of the Appendix gives the data regarding- the total amounts
of food provided, returned, eaten, and rejected. The following table
shows the calculated amounts of nutrients and energy per man per
day in the food eaten and rejected during this study:
Table 27. — Nutrients and energy in food eaten and wasted in dietary study No. 387.
[Quantities per man per day.]
Food eaten.
Fooc
wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
34
14
3
Grainy.
28
27
3
15
17
3
Grams.
Color it s.
385
296
43
134
287
35
Grams.
4
3
Grams.
3
7
Grams.
Calm ies.
43
Pork .
74
Fish
1
Butter
Milk
13
2
21
66
93
22
1,180
7
10
117
25
9
153
84
70
21
792
336
444
84
8
3
43
231
12
13
4
5
33
7
192
28
Total vegetable food . .
37
22
328
1,656
12
8
83
451
25
29
66
622
4
5
7
89
Total food
128
144
416
3, 458
23
23
90
657
The amount of food consumed supplied 128 grams of protein and
3,458 calories of energy per man per day, amounts corresponding to
the previously mentioned dietary standard for a man at moderately
active muscular work, such for instance as a carpenter or mason or
laborer working actively 10 hours per day. While these men were
out of doors much of the time and had considerable muscular exercise
it is very doubtful if their activity was equal to that called for by the
standard quoted. However, thej^ were in general convalescing, or in
a condition which may be compared to it, and it is not unlikely that
in such condition the demands of the body for nourishment may be
influenced by other than the ordinary factors.
DIETARY STUDY NO. 388— MALE PAROLE PATIENTS.
This study was made with 9 male patients occupying Maple ward,
and of a class similar to those included in dietary No. 387. Only 2
of these patients performed any regular work, but all of them took
some exercise each day.
The study was made at the same time as No. 387, and the menu
served was the same. The total number of meals taken was 188,
equivalent to 1 man for (33 days.
The data for the total amounts of food provided, returned, eaten,
and rejected are given in Table 35 of the Appendix. The following
69
table shows the average amounts of nutrients and energy per man per
day in the food eaten and rejected during - this study:
Table 28. — Nutrients and energy in food eaten and wasted in dietary study No. 888.
[Quantities per man per day.]
Food eaten.
Food wasted.
Kind of food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fur]
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Beef, veal, and mutton
Grams.
26
15
4
23
Grams.
24
28
4
28
31
2
Grams.
( uloru s.
318
309
Grams.
5
2
Grams.
3
6
Grams.
Calories.
47
61
1
35
Milk
4S1
276
26
•_>
::::::: ::::::::
:::::::::::.:::::::
70
117
36
1,465
7
9
108
18
8
113
7')
64
15
595
288
376
60
8
4
42
236
10
9
6
9
35
15
244
60
Total vegetable food..
28
17
264
1,319
14
13
92
540
22
22
59
520
10
13
15
216
Total food
120
156
359
3,304
31
35
107
864
The average quantity of food eaten by these patients, 120 grams of
protein and 3,304 calories of energ} r per man per day, was but a trifle
less than in the preceding study, while tin 1 amount of food rejected
(a total of IS per cent) was a little higher, the average amount of
nutrients and energy in the total food served being about equal in
both studies.
The food consumption in these two studies was noticeably larger
than that observed in any of the preceding. These men had no more
muscular activity than some of the others, and they were not consid-
ered to be more hearty eaters. The increase in the quantity of
nutrients consumed was probably due to a wider variety in the diet.
DIETARY STUDY NO. 389— OFFICERS AND EMPLOYEES.
This study was made in "Walnut ward" dining room, which sup-
plied food for about 20 employees and officers, including three super-
visors (males), three men clerks, several women clerks, and maids
employed about the halls. A considerable number lived outside the
institution and took only a part of their meals in the dining room.
This study was carried on at the same time as Nos. 387 and 388,
and the same menu was served. The total number of meals taken,
estimating 1 meal per woman as 0.8 meal per man, was 23)0, equiva-
lent to 1 man for 70 days.
Table 35 of the Appendix contains the detailed data for the total
amounts of food provided, eaten, and rejected. The total amounts of
70
nutrients and energy per man per day in the food eaten and rejected
are shown in the following - table:
Table 29. — Nutrients and energy in food eaten and wasted in dietary study No. 389.
[Quantities per man per day.]
Food eaten.
Foor
wasted.
Kind df food material.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Pro-
tein.
Fat.
Carbohy-
drates.
Fuel
value.
Grams.
30
14
4
31
Grams.
27
23
5
38
7
3
Grams.
1
Calories.
364
261
65
650
62
35
Grams.
4
4
Grains.
3
8
Grams.
Calories.
43
Pork .
87
Fish
1
47
Milk
Butter
2
81
103
49
1,437
8
11
130
24
9
145
86
63
11
756
344
368
44
7
3
38
207
9
9
6
7
33
21
218
84
Total vegetable food..
33
18
305
1,512
13
10
92
509
26
30
68
643
6
7
15
146
Total food
140
151
422
3,592
27
28
107
785
The result of this study may quite properly be compared with those
of studies with attendants reported in this publication; that is, Nos.
365, 309, and 370. As regards food eaten the present study, averaging
140 grams of protein and 3,522 calories of energy per man per day,
shows the maximum as regards protein, being 9 grams higher than No.
370 and 40 grams higher than No. 309. In respect to amount of fat
eaten it was moderate, and was next to the lowest in respect to car-
bohydrates. The energy was lower than in the case of No. 370, which,
however, was extremely high, owing to the large amount of butter and
sugar eaten.
A comparison of the food consumption of the persons here studied
with airy dietary standard is almost impossible, because the group in-
cluded employees of both sexes and of varying degrees of muscular ac-
tivity. Moreover, some worked only from 8 a. m. to 5 p. m., while
others were on duty continuously from 8 a. m. to 9 p. m. It hardly
seems probable, however, that the demands of these persons for nutri-
ents and energy would be on the average any larger than are called for
by the previously mentioned dietary standard for a man at light to
moderate muscular work, namely, 112 grams of protein and 3,050
calories of energy per day. It is interesting to note that the results
of the study are considerably higher than the standard in respect to
both protein and energy. It is reasonably certain, therefore, that
these persons had amply sufficient or more than sufficient nourishment.
The amount of food rejected in this study was sufficient to supply
71
27 grams of protein and 785 calories of energy per man per day, or 16
per cent of the protein and 18 per cent of the energy in the total food
.served. In this respect the results are similar to those of the two pre-
ceding studies with subjects receiving the same diet.
FOOD ISSUED FROM THE STOREROOM.
In connection with these studies of dietaries in different depart-
ments of the hospital, it seemed desirable to obtain data regarding the
kinds and amounts of food issued from the storeroom to the kitchens
of the whole institution. It was not possible to obtain these for the
fiscal year during which the dietary studies here reported were con-
ducted, partly for the reason that the last of the studies was completed
some time before the end of the year. However, the statistics for the
year immediately preceding the time of the studies, namely, from
July 1, 1901, to June 30, 1902, were obtained, and it was believed that
the nutritive value of the food supplied per capita did not differ mate-
rially during the two }^ears.
These statistics are given in detail in Table 30 of the Appendix. It
will be observed that they show the amounts issued to the different
departments for use in preparing the food, while the data of the studies
show the quantities of food served to the patients and eaten and
rejected by them. The way in which the statistics here given were
obtained may require a brief explanation.
Supplies received at the hospital are placed at once in a general
Storeroom or "store"' as it is designated, and are issued to the differ-
ent departments upon the receipt of orders signed by an officer of the
department in which they are to be used. The order sheets showing
the kind and amount of material sent out are tiled with a bookkeeper,
who enters tin' items upon a ledger. From these ledgers the statis-
tics were taken concerning the kinds and amounts of food issued dur-
ing the course of the year.
These figures show the kinds and total amounts of different food
materials thus taken from the storeroom and supplied to the several
hospital kitchens. The composition of each kind of material was
assumed to be the same as the average for several analyses of similar
materials as previously published." From these data the total quanti-
ties of the different nutrients in the food supplied were calculated.
In order to compute the quantities per man per day it was necessary
to know the total number of persons of each sex fed during the year,
and the number of meals taken by each. To ascertain this exactly
was impossible, because of variation in the population from day to
day, owing to deaths, patients discharged, new patients received, and
« U. S. Dept. A.gr., Office of Experimenl Stations Bui. 28, revised.
72
patients or attendants on leave of absence. However, from data show-
ing- the average population of the hospital an estimate of attendance
was made, allowing- for absences, etc., which was believed to be toler-
ably accurate. According to this estimate, the total attendance of men
for the j^ear was 2,123 and of women 731. Assuming that as regards
food consumption the number of women would be equivalent to 0.8
as many men, or in round numbers 587, the calculated total number
of men for the year would be 2,710, and that number of men for 365
days would be equivalent to 989,150 men for 1 day. Dividing the
total quantities of each nutrient in the food supplied by this number
gives the equivalent per man per day. These data are summarized
herewith:
Table 30. — Estimated amounts of nutrients and energy per man per day in thefood issued
from the storeroom for 1 year.
Protein.
Fat.
Carbohy-
drates.
Energy.
Grams.
54
Grams.
164
8
Grams.
21
496
Calories.
•J, 271
1,836
Total fooil
127
172
517
4,107
It has been explained on page 12 that no studies were made with
women patients; hence, nothing is definitely known concerning the
relative food consumption of men and women inmates in this institu-
tion. The assumption above made that the women would eat 0.8 as
much as the men is that commonly made in dietary studies of ordinary'
families, but in the studies in the New York State hospitals for the
insane it was found that with the chronic patients the average amount
eaten by women was only about 0.7 of that eaten by men, and with
other classes of women patients it was even lower. The results as
computed in the present instance' are therefore 'believed to be under
rather than over estimates, because if the factor that should be used
is lower than 0.8, the equivalent number of men would be smaller
than that given above, and the total number of men for one day would
be less; consequently the average of nutrients and energ} r per man
per day in the food supplied would be higher than has been computed
by the method followed.
SUMMARY AND DISCUSSION.
The principal features of the investigations at the Government
Hospital for the Insane, reported in this bulletin, have to do with the
study of the quantities of food consumed and wasted by different
classes of the hospital population. By comparing the data regarding
food consumption with those of similar studies in other institutions,
73
and with dietary .standards for persons in normal mental conditions
with equivalent amounts of muscular activity, it is possible to judge
of the adequacy of the diet; and a comparison of the amounts of food
issued with those supplied to the dining rooms and those eaten and
wasted affords information concerning- the economy in the utilization
of food. The statistics regarding food eaten and food wasted are
summarized and discussed in the following pages.
The quantities of nutrients and energy per man per day in the total
food served— i. e., that eaten and that rejected at the tables — and the
proportion of the quantity of each nutrient and of energy in the total
served that was rejected are summarized for all the studies at the
Government hospital in Table 31. For convenience in the discussion
of results the different studies in which the conditions were similar
have been grouped together and averaged, and for purposes of com-
parison the results of studies made in similar institutions elsewhere
are also included in the table, as well as dietary standards for persons
in health with varying amounts of muscular activity.
A tentative standard for the average population of hospitals for the
insane, proposed by At water as the result of studies made in the New
York State hospitals for the insane," is also given in the table. This
standard, which is given in the publication referred to on the basis "per
person per day," was proposed for a population consisting of about
equal numbers of males and females, in which the food consumption of
the latter averaged about 0.7 that of the former. The corresponding
values "per man per day, 11 computed in accordance with these data,
is also given in the table, as this can be better compared with the
results of the studies in the Government hospital, which were almost
entirely with men. Such facts as could then be found on record, and
the observations in the New York hospitals for the insane, led to con-
clusions that the standard proposed is decidedly liberal rather than
the opposite.
"X. Y. State Com. Lunacy Rpt. 13 (1900-1901), p. lli».
74
Table 31.-
■Summary of results of dietary studies at lite Grovernment Sospitalfor the
Insane and other institutions.
a
Food served
Proportion of total
o
served that \v
Patients.
u
Food eaten.
Food wasted.
wasted.
,
,
£
rt" «
^,
a
>*
a
^
,0
oB
bx
bo
c -
fcJO
■o
a
<->
. _Q 03
o
^
x g
0)
^j
■° £
cu
D
pi
u
o3
s-O
S
t4
03
OS'S
c
w
V,
Ph
Pn O
W
Ph
N
o
W
PL,
pH
O
W
Studies at Government Hos-
pitalfor Insane.
PATIENTS, MALES.
i,m .
Gm. dm.
' 'als.
Gut.
Gm.
Gm.
Cats.
p. a.
P. C .
P.ct.
I>. rt.
364
372
373
375
377
511
88
112 384
2, 885
9
6
35
229
9
5
8
7
74
95
98 348
2, (ill
27
22
112
752
22
18
24
22
99
94
93 369
2, 680
17
14
63
445
15
13
15
14
Middle to old age, largely
chronic, orderly, quiet,
47
42
"1
64
81
84
91 253
112 334
82 377
2,078
2, 657
2, 674
28
22
19
22
16
19
97
73
75
696
522
555
30
21
18
19
13
19
28
18
17
25
16
17
37.S
380
384
385
386
few workers.
39
92
97 349
2,627
11
8
36
259
11
8
9
9
30
79
83 364
2, 511
13
8
56
347
14
9
13
12
30
105
102 409
2,964
b
2
27
146
5
2
6
5
29
97
99 386
2,813
9
4
49
268
8
4
11
9
',152
88
105
86
92
108
370
2, 767
13
26
29
13
10
50
311
13
9
19
22
7
9
11
1 Acute, nervous, and dis-
| turbed nonworkers.
Average
[Negroes, whole group
368
376
379
( 26
\ 30
[ 38
76
65
104
378
294
375
2, 581
2, 255
2, 877
20
26
8
129
97
38
798
735
275
26
31
11
25
25
9
24
25
9
94
84
97
84
350
2, 599
22
17
82
567
21
15
19
18
169
98
349
2,536
12
8
49
315
11
9
12
11
374
i Nonworkers alone ...
89
90
73
348
2, 402
12
7
49
306
12
9
12
11
Workers alone
ISiek, infirm, and bed-
J ridden.
Average
80
108
96
109
352
2,694
2,246
13
31
8
49
115
319
11
8
12
11
360
/ 52
1114
92
227
26
815
25
19
34
27
371
99
105
329
2,617
35
23
112
793
26
18
25
28
23
166
97
106
297
2, 519
34
24
113
802
26
18
24
381
(Some curable, part work-
ers, younger and more
| active class.
1 30
110
132
347
3,003
12
V>
-1
251
1(1
8
6
8
382
f 29
98
118
348
2, 834
12
14
21
2;>7
11
11
6
8
59
104
125
347
2,917
12
13
23
256
10
9
6
8
I Better class, on tirst-sec-
j tiou diet.
387
n
128
144
416
3, 45<S
28
23
HO
657
15
14
18
16
388
120
156
359
3,304
31
35
107
864
21
18
23
21
22
125
72
149
393
3 398
20
28
97
753
19
16
20
18
367
fl03
t 24
82
385
2, 558
17
90
591
22
17
19
19
383
95
101
383
2,811
10
18
33
332
10
15
11
r>7
76
86
385
2, 609
1H
17
79
539
19
17
17
17
Average of all pa-
tients a
90_
102
359
2, 704
16
12
61
415
15
12
15
13
EMPLOYEES, MALES AND
FEMALES.
365
Attendants and kitchen
employees
58
121
165
495
3, 961
9C)
28
98
757
19
15
17
16
369
Attendants, house girls,
etc
13
100
141
370
3,135
7V
67
245
1,864
4.)
32
40
37
370
....do
27
11
109
131
140
198
151
57S
422
4,598
3,622
45
27
36
28
157
107
1,128
785
26
16
15
16
21
20
20
389
Officers, clerks, etc
18
123
169
493
3, 968
38
35
131
988
21
17
21
20
Average all of pa-
tients and em-
ployeesa
92
106
368
2,783
18
14
65
457
16
12
15
14
'(In all cases the averages per man per day given in this table are not numerical averages of the
results of the several studies, but are found by dividing the total quantity of each nutrient or energy
by the total number of days for one man.
75
Table 31.
Summary of results of dietary studies at the Government Hospital for the
Insane and other institutions — Continued.
Food served.
Food eaten.
■S 5
Food wasted.
Proportion of total
served that was
wasted.
Studies in New York hos-
pitals.
PATIENTS, MALES.
Chronic, infirm, average
8 studies
Light workers and dis-
turbed, average 2 stud-
ies
Restless, active, dis-
turbed, average 2 stud-
ies
Workers, average 10 stud-
ies
Acute, recent admission,
average 2 studies
Acute and sick chronic,
average 2 studies
EMPLOYEES, MALES AND
FEMALES.
Officers, attendants, etc.,
average of 6 studies
Average of all pa-
tients and em-
ployees
Dietary standards for p< r-
sons in health.
Man with moderately
active muscular work. .
Man with light to mod-
erate muscular work. . .
Man with sedentary
work
Woman with moderately
active work
Man with very little ex-
ercise
Woman with light to
moderate work
Woman with very little
exercise
Proposed standard for
insane hospitals.
Per person per day
Per man per day...
1,069
318
258
1,595
70
35
Gm.
Gm.
348
;;s-j
Cats.
2, 259
2, 255
2, 605
2, 908
2, -177
2, 432
3,183
Gm. Gm.
4 2
3,400
3,050
2, 700
2,700
2, 450
2, 450
2, 200
2, 500
2,950
10
Gm.
14
Cats.
90
142
132
161
94
P. ct.
3
20
170
P.et
4
P. ct.
4
The studies reported in this bulletin are grouped in the table pre-
ceding according- to the general conditions of the patients, since it was
not feasible to make distinctions that would accord at all exactly with
the amounts of muscular activity. The large majority of the patients
were not especially active, though most of the studies included a few
who did a small amount of light work each day, and who, by the
custom of the institution, received a little extra ration. But, except
in one study, the proportion of workers to non workers was so small
76
and the extra ration for them was so limited as compared with the
total amount fed that in calculating the results each study was treated
as if the patients were all nonworkers and all received the same diet.
In the study excepted — No. 374 — the proportion of working patients
was large, and some of them did a considerable amount of outdoor
work; consequently, account was kept of the amount of extra ration
served, and the results of the study have been computed for the
workers and nonworkers separately, as well as for the group as a whole.
AMOUNTS OF FOOD CONSUMED AND ADEQUACY OF THE DIET.
With the ordinary individual in good health and of sound mind,
the normal bodily demand for nutrients and energy depends largely
upon his muscular activity; and in discussing the results of dietary
studies of such persons it is customary to compare the results obtained
with dietary standards for men having about the same amount of mus-
cular work as that of the persons studied. Standards of this sort,
which have been very commonly used in this country and in England,
are given in Table 31.
Of course, such standards are at best tentative. The} T are general
indications rather than exact measures of the actual physiological
demands of persons in health, and their uncertainty in this respect is
still greater when they are applied to persons in demented or other
abnormal condition. Data concerning the actual physiological needs
of insane hospital patients of different classes are as yet very inade-
quate; hence, it is not certain to what extent dietary standards for
persons in health may be compared with the results of studies with
persons not in normal mental condition. Some authorities believe
that the bodily demands of the insane do not materially differ from
those of persons in health with a corresponding amount of muscular
activity, while others think that acutely insane patients may require
more nourishment, and the chronic classes probably somewhat less
than is required by normal persons. It is believed, however, that a
comparison of the results of these studies with the commonly accepted
standards, and with the results of studies with similar patients in other
institutions, will give a tolerabl} 7 clear idea of the sufficiency of the
diet for the bodily needs of the patients. Such a comparison can be
made with the aid of the data included in Table 31.
The ten studies of the first group in the table above comprise those
with patients from middle life to old age, largely chronic insane,
orderly, and quiet. The proportion of patients who did any consider-
able amount of work was small. The amount actually eaten in these
ten studies varied from (>4 grams of protein and 2,<>78 calories of
energy per man per day to 105 grams and 2,964 calories. It is inter-
esting to note, however, that aside from these two extreme cases,
the results for the individual studies agree in the main fairly well with
77
the average for the whole group, namely, 88 grams of protein and
2,767 calories of energy.
While the patients in these studies included a few at light work, it
is doubtful if the average amount of muscular activity would be any
greater than that of the average normal individual with "little exer-
cise." The dietary standard given in the table above for men under
such circumstances calls for 90 grams of protein and 2,450 calories of
energy per day. If the bodily demands of these patients for nourish-
ment were dependent upon their muscular activity, it would seem from
such a comparison that they were very well nourished. Among the
studies in the New York hospitals the group most nearly similar to
these was that designated as "light workers and disturbed." The
average consumption in studies with such patients was 73 grams of
protein and 2,255 calories of energy per man per day, which was con-
siderably below the average for these patients at the Government hos-
pital. The patients of this class, as of others in the New York hos-
pitals, had all the food they wanted; indeed, generally speaking, much
more was served to them than they cared to eat, and there were no
indications of underfeeding.
In the three studies in the second group in the table above the patients
were so nearly of the same general class that it would be expected
that the food consumption in one study would not differ greatly from
that in another. The results as actually observed showed a range of
protein from 65 to 104 grams, and of energy from 2,255 to 2,877
calories. Such differences, of 40 grains of protein and 600 calories of
energy between the largest and smallest food consumption of .the
three, are rather surprising. It has already been stated in the account
of the individual studies that the patients in study No. 376, with the
lowest food consumption, appeared to be sufficiently nourished, though
it can not be affirmed that they would not have been better nourished if
the}^ had eaten more. The opinion of the observer and attendants in
charge, that these patients had enough, was based to some extent on
the fact that the food provided was palatable and seemed satisfactory
to them; furthermore, the quantities served to them were generous, so
that they could have eaten more if they wished it. This was true also
in the case of the patients in stud}' No. 368, in which the consumption
was also considerably smaller than that in study No. 379. It should be
observed, however, that it is by no means always true that persons in
normal mental health are able to adapt their food consumption to their
actual bodily needs, regardless of the amount of food provided for them
or their relish for it, and it may be even more generally true that
persons as mentally irresponsible as were many of these patients, lack
judgment in this respect. Doubtless there were some individuals who
would not eat all that their bodies required, however much was set
before them or however attractive or palatable the food might be.
78
Possibly there were some to whom the food was decidedly unattractive,
so that their appetites were not stimulated. But it is difficult to believe
that any large proportion failed to obtain sufficient nourishment, and
the opinion that the subjects of these studies were not undernourished
seemed to be justified by their appearance and general condition.
On the other hand, it could not be affirmed that the patients in study
No. 379, whose average food consumption was so much larger than
that in either of the other studies, were overfed. No explanation of
the wide differences in the results of these three studies can be given
other than that the inclinations of the patients seemed to vary. While
it was the opinion of those in charge that the food consumption in
each case during the time of these studies was about the same as usual,
it is not certain that similar studies with the same patients at another
time would not have given results showing more uniformity between
the individual studies, as was the case in the preceding group.
The results in these three studies (Nos. 368, 376, and 379) are so vary-
ing that the average can hardly be taken as representative; yet it is
interesting to note that such an average is close to the standard men-
tioned above for a man in health with very little muscular activity.
Among the studies in the New York hospitals the average consumption
in two with patients classed as "light workers and disturbed 1 ' was 73
grams of protein and 2,255 calories of energy per man per day, and the
average in two studies with patients classed as "restless, active, and
disturbed" was 95- grams of protein and 2,746 calories.
Study No. 374 was made with a group of negro patients, a large
proportion of whom were workers, some doing considerable amounts of
outdoor work. Considering the group as a whole, as has been done
in all the other studies, the average consumption was 98 grams of pro-
tein and 2,536 calories of energy per man per da} r . It has seemed
best in this case, however, to consider the consumption of the workers
and the nonworkers separately, since there were so many of the former
in the group. The results of calculations according to such a division
of patients, and taking account of the extra ration for the workers,
gives an average consumption of 108 grams of protein and 2,694 calo
ries of energy for the workers and 90 grains of protein and 2,402
calories of energy per man per day for the nonworkers. The results
for the nonworkers correspond quite closely to the dietary standard
given above for a man with " little exercise." The results for the
workers are a trifle lower in protein and noticeably lower in energy
than the standard given for men with "light to moderate muscular
work." The amount of work done by these patients would probably
be on the average no less than that which would be represented by the
standard. The results of 10 studies of patients classed as "workers"
in the New York hospitals gave an average consumption of 105 grams
of protein and 2,908 calories of energy per man per day, which, like
79
the standard, was somewhat higher in energy than the results of study
No. 374.
While the subjects of study No. 374 at the Government hospital did
not appear to be undernourished, still it is probable that they would
have been more adequately nourished if their diet had supplied a
larger quantity of energy. The}' apparently had large appetites, and,
as mentioned in the discussion of the results on page 49, the amount
of food supplied to the dining room was frequently insufficient to sat-
isfy them, so that it was necessaiy to send to the kitchen for more.
Studies Nos. 366 and 371 were with patients in poor health, many of
them infirm and bedridden. The average amount of muscular activity
of these patients was veiy small indeed, and a diet furnishing 97 grams
of protein and 2,519 calories of energy, the average consumption per
man per day for those two studies, would seem to be, at least in regard
to protein, more than sufficient for their bodily needs. In the investi-
gations in the New York hospitals the average consumption in eight
studies with infirm patients was 72 grams of protein and 2,331 calories
of energy per man per da} T , and the average of two studies with acute
and sick patients was 65 grams of protein and 2,553 calories of energy.
The patients in studies Nos. 381 and 382 were } r ounger and more
active than those in the preceding groups. They were, on the whole,
less demented, and with some of them there was hope of recovery.
About half of the number in one study and about a third in the other
were workers. The food consumption was a little larger in the former
study, owing, no doubt, to the large proportion of working patients,
to whom extra rations were served. The average for the two studies,
104 grams of protein and 2,917 calories of energy, approximates the
standard given above for normal individuals with light to moderate
muscular work, being a little lower in protein and a little higher in
energy than the standard.
Studies Nos. 387 and 388 contained a large proportion of ""paying
patients, 11 who were not classed as insane, but were recovering from
dipsomania, the effects of fever, etc. They received the "first sec-
tion's " diet, which was somewhat different from that served to the
patients in other departments. They were allowed to go about the
grounds at will and spent much of their time out of doors. They were
all more or less active and took considerable exercise each day, but
their total muscular activity was by no means equal to that of an ordi-
nary individual at " moderately active muscular work.'" Their food
consumption, however, averaging 125 grains of protein and 3,398 calo-
ries of energy per man per day, was equivalent to the standard emoted
for such persons.
The patients in studies Nos. 367 and 383 were less easily classified
than those in the other groups. Study No. 383 comprised patients of
widely differing ages— from children to old men. Some were fairly
80
quiet and orderly chronic patients, while others were practically idiots.
Very few of them did any work. The group included in study No. 367
was made up of adult chronic patients, all non workers. The food con-
sumption in one study was but 72 grams of protein and 2,558 calories
of energy per man per day, while in the other it was 95 grams of pro-
tein and 2,811 calories of energy, the average for the two being lower
than that of the ten studies in the first group in the table.
The last group in the table comprises the four studies with employees,
including officers, clerks, ward and dining-room attendants, waiters,
and house girls. The average amount of muscular work which they
performed might perhaps be equivalent to that of persons with "light
to moderate muscular work, 11 possibly greater. The conditions in the
different studies with respect to the amount of muscular work did not
vary so much, however, as to account for the wide differences in food
consumption observed, the quantity of protein as calculated per man
per day varying from 100 grams in one study to 140 in another, and the
energy from 3, 135 to 4,598 calories. The average for the four studies —
i. e., 123 grams of protein and 3,968 calories of energy — was the same as
regards protein and higher as regards energy than the standard given
above for men at " moderately active muscular' 1 work. The indica-
tions are that these employees were very generously nourished. In
the New York hospitals the average food consumption in six studies
with employees, including both men and women, was 95 grams of pro-
tein and 3,183 calories of energy per man per da} r .
Considering the total number of studies with patients (No. 374 being
taken as two studies rather than as one), the average food consumption
was 90 grams of protein and 2,704 calories of energy per man per day.
In a few of the studies the consumption was appreciably higher or
lower than this average, but in the majority of cases the variations
were not unusual, so that the average may be taken as a fair repre-
sentation of the food consumption of the patients studied. Inasmuch
as the amount of muscular activity of a large majority of the patients
was very small, a diet furnishing such quantities of protein and energy
would seem to be larger than actually necessary to satisfy their bodily
needs. The standard given above for men in ordinary circumstances
" with little exercise,' 1 90 grams of protein and 2,450 calories of energy
is supposed to be decidedl}' generous, } r et as regards energy it is notice-
ably lower than this average consumption. The 26 studies with male
patients of various classes in the different New York hospitals averaged
90 grams of protein and 2,698 calories of energy, but this included 10
studies with patients classed as workers, in which the average con-
sumption was greatest, whereas in the studies at the Government
hospital only a very small proportion of the patients were workers.
As already stated, there were no indications that the subjects of the
studies in the New York hospitals were not adequately nourished.
81
Taking- all the studies at the Government hospital together, both
those with patients and those with employees, the food consumed
furnished on an average 92 grams of protein and 2,783 calories of
energy per man per day. This is, it should be remembered, an aver-
age of studies almost entirely with men. There were some women
among the attendants with whom studies were made, but their food
consumption has been computed as equivalent to eight-tenths as
much as that of the same number of men similarly employed, and
accordingly the results are all given per man per day. There was
not time to complete studies in all the wards of the institution, and as
the female patients comprised only a little over a fifth of the total
number, it was believed to be more important to make as many studies
as possible with the male patients. Consequently nothing is known
by actual study concerning the food consumption of the women
patients. Their diet was in general the same in kind as that for the
men, and so far as could be estimated the amounts supplied were
about three-fourths as large as for the same number of men; but
whether the amounts eaten were in the same proportion could not be
ascertained without actual investigations.
Whether the average just stated would be a fair representation of
the food consumption of men in the whole institution it is impos-
sible to state with certainty, because there were a number of wards in
which no studies were made with either patients or employees. How-
ever, from observations made in some of these wards, it was believed
that in respect to both their physiological needs and their actual food
consumption the persons not included in the studies did not diner
materially from those studied. Inasmuch as the number of persons
included in the studies was more than half of the total population of
the hospital, and represented most, if not all, the different classes of
employees and male patients, and furthermore since the proportion of
employees to patients in the groups studied was below rather than
above that of the whole institution, it seems reasonable to consider
that the average of V'2 grams of/protein and 2,783 calories of energy
per man per day would not be larger than the food consumption of
at least the male population of the hospital, which, as mentioned above,
comprised about three-fourths of the whole. A similar average for
studies in the New York hospitals, including the 26 with male patients
and 6 with employees, was 90 grams of protein and 2,698 calories of
energy.
Considering both patients and employees it thus appears that as a
whole the population of the Government hospital consumed almost
exactly the same amounts as the average for similar groups in the New
York State hospitals. From such a comparison, and judged by the
commonly accepted dietary standards for men with similar amounts of
muscular activity, it is evident that the population of the Government
6523— No. 150—04 6
82
hospital received a diet generous as regards the amounts of protein
and energy supplied. It seems fair to conclude, therefore, that the
diet was certainly adequate for their needs.
AMOUNTS OF FOOD WASTED AND ECONOMY IN UTILIZATION OF
FOOD.
Of the total food brought into the hospital, by no means the whole
is eaten. A portion of some food materials consists of inedible sub-
stance, such as the bone of meat, the shells of eggs, the skins and seeds
of vegetables, and the like, which is commonl} 7 designated as refuse, and
is taken into account in considering the composition of the food and
computing the quantity of nutrients it contains. But in addition to
this, more or less edible material is lost in various ways. There are
losses in the storeroom due to handling and in some cases to deteriora-
tion and decay. For instance, in cutting up large pieces of meat, like
a side of mutton or a quarter of beef, into smaller cuts, edible material
is often lost in trimming out bone and surplus fat. There are losses
in the kitchen in preparing and cooking foods. In paring vegetables,
as potatoes or squash, for example, it is not easy to cut off the skin
without taking also more or less of the nutritive material beneath the
skin, the amount thus lost depending of course upon the character
and condition of the vegetables and the care observed in paring. In
transferring food from the kettles and pans in which it is cooked to
the dishes in which it is carried to the table, more or less adheres
to the cooking utensils and is thus lost. Of the food which is sent to
the dining room not all is actually served, the amounts provided being
commonly larger than are needed to feed the persons in the dining
room. More or less of the "left-over" material is returned to the
kitchen and used in preparation of "made dishes " to be served later,,
but a portion of it is wasted. Finally j a portion of the food which is
served at the tables is frequentl} T left uneaten on the plates, and as
such residue is of course unfit for serving again, it is utilized only as
food for swine.
In short, it is practically impossible to store, prepare, and serve
food without more or less loss of edible material, the amount lost
depending upon the conveniences for storing and handling, the care
and intelligence of the persons who do the work, and the extent to
which food served is actually eaten. These losses, whether inevitable
or due to carelessness, are designated as " waste," as distinguished
from refuse, a term which is explained above. As explained on a later
page, some waste is unavoidable, and a reasonable amount is not incom-
patible with good management.
For a comprehensive discussion of the utilization of food it would
be necessary to consider the amounts purchased by the hospital and
brought into the storeroom, the amounts supplied from the store-
83
room to the different kitchens, the amounts lost in the kitchens — i. e.,
the kitchen waste incident to the preparation of food, and the amounts
lost in the dining rooms, i. e., table waste due either to failure to
return "left-over" edible food to the kitchen for future use or to
excessive serving and consequent waste on the plates.
Just how large a proportion of the total food of the Government
hospital was wasted it is not possible to determine from these inves-
tigations. Exact statistics regarding the quantities of food purchased
and brought into the storeroom were not conveniently available; hence,
the loss due to shrinkage, deterioration, etc., could not be ascertained.
Regarding the losses in other ways enumerated above, however, the
data collected in the investigations afford considerable information,
and these data are summarized and discussed in the following pages.
DINING-ROOM OR TABLE WASTE.
The figures of the dietary studies showing the total amounts of food
served, eaten, and wasted in the dining room, given in detail in Table
35 of the Appendix, are here summarized in the table which follows.
Table 32. — Summary of datn regarding total amounts of food provided, relumed, eaten,
and ivasted.
Food returned.
Food served.
Proportion
of food
provided.
Dietary study.
vided.
Total.
Propor-
tion of
food pro-
vided.
Food eaten.
Food wasted.
Eat-
en.
Wast-
ed.
No. 364
No. 365
No. 366
No. 367
Kilos.
5, 910. 3
1,266.2
805. 3
1,151.7
331.4
306.0
628. 9
2,361.9
979.0
Pounds.
13,002.7
2,785.6
1,771.7
2, 533. 7
729. 1
673. 2
1,383.6
5, 196. 2
2 153.8
Kilos.
32.3
167.3
10.7
65.2
9.5
20.7
32. 1
22. 7
Lbs.
71.1
368. 1
23. 5
143.4
20.9
45*
70."
49. 9
Pt r ct.
0.5
13.2
1.3
5.7
2.9
6.8
5.1
1.0
Kilos.
5, 270. 3
889. 8
610.1
834.3
236. 5
159. 9
453.9
1,850.0
719.4
989.5
1,629.7
331.3
218.
364.1
216. 3
412. 4
383.0
330.5
322. 8
262. 3
298.7
348.3
343.7
185. 3
137. 3
197.1
Pounds.
11,594.7
1, 957. 6
1,342.2
1,835.5
520. 3
351.8
998.6
4,070.0
1,582.7
2,176.9
3,585.3
728.9
479. 6
801.0
475.9
907.3
842. 6
727. 1
710. 2
577.1
657. 1
766.3
756. 1
407.7
302. 1
433.6
Kilos
607.7
209. 2
184.5
2fS2.2
85. 4
125. 5
142.9
489.2
259. 6
187.7
272.4
146.5
100.0
106. 3
58.4
61.6
72.
27. 5
24.6
22. 7
41.1
19.1
25. 9
43. 2
37.4
41.7
Pounds.
1,336.9
460.2
405. 9
554. 8
187.9
276.1
314.4
1, 076. 2
571.1
412.9
599. 3
322. 3
220.
233. 9
128. 5
135.5
158. 4
60. 5
54.1
49.9
90. 4
42.
57.0
95.0
82.3
91.7
/'. ct.
89. 2
70. 3
75.7
72.4
71.4
52.2
72. 2
78. 3
73. 5
84.0
84.6
66. 9
68.
77.4
72. 6
82.6
74.0
84.5
82.5
78.1
69.6
84.4
83.9
71.6
65.4
74.9
P. ct.
10.3
16.5
23.0
21.9
25.7
No. 369
No. 370
No. 371
No. 372... .
41.0
22.7
20.7
26. 5
No. 373
1,177.2 9.S89.8
16.0
No. 374
No. 375
No. 376
No. 377
1 . 925. 6
494.9
320.8
470. 4
298.1
499.5
517.7
391.1
391.1
335.8
429.
412.7
109.8
258. 8
210.
263.0
4, 236. 3
1, 088. 8
705. 8
1,034.9
655.8
1,098.9
1,138.9
860.4
860. 4
738.8
943.8
907.9
901.6
569.4
462.
578.6
23. 6
17.1
2.7
51.9
37.6
5.9
1.2
3.5
.8
14.2
29.6
31.2
22.6
No. 378
No. 379
No. 380
No. 381
No. 382
No 383.
23. 5
25. 4
62. 7
33. 1
13.7
50. 8
89.2
45. 4
40. 3
30.2
35.3
24.2
51.7
55. 9
137.9
72. 8
96. 1
111.8
196.2
99. 9
88. 7
66. 4
77.7
53.2
7.9
5.1
12.1
8.5
11.2
15.1
20.8
11.0
9.8
11.7
16.8
9.2
19.5
12.3
13.9
7.0
6.3
6.8
No. 384
9.6
1.6
No. 386
No. 387
No. 388
No. 389
6.3
Hi. 7
17.8
15.9
Average of 26
studies ... .
867.2 1,907.8
34.9
76.8
4.0
692.1 1,522.6
l
140.2
308.4
79.8
16. 2
The first column, headed "food provided, 1 ' shows in the case of
each study the total quantity of food sent from the kitchen where it
84
was pre 'ared to the dining- room or ward where it was to be used. The
second column, k ' food returned," shows how much of the food left
after serving was sent back to the kitchen to be used again in "'made
dishes" or otherwise disposed of. The latter quantities therefore rep-
resent an excess of food provided over what was needed to serve the
persons included in the study; but they do not show how much of an
excess there was in each case, because some food left over from serv-
ing was not returned to the kitchen. When the amount was small, it-
was commonly thrown into the receptacles for the material left upon
the plates.
The data in the table show a wide variation in the quantities of
food returned in different studies. In some cases there was none, but
in several 1<> per cent or more, and in one case over 20 percent of the
total amount of food provided was returned to the kitchen, even after
the patients had been generously served. Averaging the data for all
the studies, the quantity of food returned was equivalent to about 4
per cent of the total food provided.
It is not to be inferred that in those studies in which no food was
returned the amount provided was not in excess of what was necessary
to serve the persons fed. The matter of returning food was left
entirely to the discretion of tlie persons in charge of the serving, who
appeared to follow no regular system and most of whom had no
uniform custom. Meat and potatoes were quite generally returned,
but in the case of the other materials, some of the attendants were
careful to return whatever was leftover; some returned only the larger
quantities; and some returned none, but added all that was left from
serving to what was left upon the plates after the meal. In the studies
for which there is no record of food returned, therefore, the excess of
food provided over food served may have been added to the waste in
the dining room. It was not possible to get exact statistics in each
study concerning the amounts actually left after serving, though it
was possible to take account of whatever was actually returned to the
kitchen.
While part of this excess material was utilized again, part of it was
wasted after it was returned to the kitchen; that is, though wholesome
and tit for use on the table, it was given to the pigs. Just what pro-
portion was utilized it was not found practicable to determine by
actual weighings, but from observation and inquiry it was learned that
meat and potatoes thus returned to the kitchen were generally utilized,
the former sometimes for serving cold, and both sometimes for hash.
Bread returned was also used for pudding, but little or no provision was
made for saving most other " left-over' 1 materials and preparing them
for serving again in other forms.
The term " food served" as used in Table 32 and in the correspond-
ing table of the Appendix has reference to the portion of the "food
85
provided " that was disposed of in the dining room, including both
the amounts of food which were actually eaten and those which were
wasted. The total quantity thus designated is therefore equal to the
difference between that provided and that returned. As a matter of
fact, there is an inaccuracy in the account of "food served" which,
though of minor importance, should lie mentioned, namely, that part
of what is designated as " food wasted." and accordingly enters into
the account of food served, had never been served and should have
been returned to the kitchen.
In gathering the data regarding food wasted at the end of each meal
the different kinds of food in the rejected material were separated and
the quantity of each was determined. In most cases the larger part
of this material consisted of what was left upon the plates, but to some
extent it comprised also food that had not been served; because, as
mentioned above, when the amount of food left in the serving dishes
was not large it was frequently added to what was left upon the plates
instead of being returned to the kitchen for future use, and indeed in
some cases all of such "left-over" material, except meat and potatoes,
was thus disposed of. Inasmuch as under the circumstances it Avas
impracticable to have such material kept separate from material act-
ually left upon the plates, it was necessary to record the whole as
" food wasted/ 1 It would seem therefore more appropriate to con-
sider the whole as " dining-room " rather than as " table 11 waste.
The amount of food wasted in the dining room in some of the stud-
ies was relatively small, while in others it formed a considerable pro-
portion of the total food provided, the range being from 5 per cent in
study No. 385 with patients, to 41 per cent in study No. 369 with
emplo} T ees. In 16 of the studies the proportion was above 15 per cent,
in one it was 14 per cent, and in the remainder it was between 5 and
12 per cent. On an average for the studies with patients the amount
of food thus wasted was 16 per cent of the total amount provided; for
those with employees it was 21 per cent; considering all the studies
together it was 16 per cent.
It would be still more interesting if possible to compare the amounts
wasted in the dining room with those served, because such comparison
would afford a better idea of how much food was served in excess of
the amounts actually eaten, the latter being, of course, the difference
between the amounts served and those wasted. The difficulty in mak-
ing such a comparison as just explained was that the dining-room
waste included some material that was never served.
Such considerations of the total amounts of food eaten and wasted
are interesting, but the quantities of nutrients and energy per man
per day are of more significance. With regard to food eaten and
wasted these data form part of the account of the different studies on
pages 1!» to 71 and arc summarized in Table 31. The quantities of
86
nutrients and energy in the food returned were also calculated,
although the results of the computations are not given in detail. It
was explained above that a part of this returned material, chiefly the
meat, bread, and potatoes was utilized again and the remainder wasted,
and the computations of the quantities of nutrients and energy in the
returned material that was wasted were made on this basis.
Strictly speaking, this is not a part of the table waste, which, as
explained above, is material wasted at the plates; nor is it a part of the
kitchen waste, which is loss in the preparation and cooking of food.
Since it was actually wasted in the kitchen it might be more logical to
consider it along with the latter, but for convenience it is here dis-
cussed with dining-room waste. Another reason for considering it
here is that part of the material designated in the tables as "food
wasted " should really have been returned to the kitchen.
The quantities of nutrients and energy per man per day in the food
consumed and wasted are summarized in the following table. The
data here included are average values derived from the results of all
the dietary studies, and probably represent the conditions for the
whole institution:
Table 33.
-Summary of data regarding nutrients and energy per man per day in food
consumed and wasted.
In food actually eaten
In dining-room waste
In food returned:
Used again
Wasted
Total in food provided
Grams.
92
18
5
1
no
Grams.
107
14
Carbohy
drates.
Grams.
368
65
11
8
Energy.
Calories.
2,792
457
100
54
3,403
By referring to Table 31 it will be observed that the table waste
ranged from 5 grams of protein and 116 calories of energy per man
per day in study No. 385 to 72 grams of protein and 1,864 calories of
energy in study No. 386. The average for the total number of persons
included in the studies, given in the table above, was 18 grams of pro-
tein and 457 calories of energ} 7 . If to this is added the portion of
returned food that was eventually wasted, the total amount of waste
was sufficient to supply on an average 19 grams of protein and 511
calories of energy per man per day.
With regard to the food returned it may be observed that, while the
quantity that was eventually wasted was relatively large in compari-
son with the total returned, in actual nutritive value it was of much
less importance than that used again; for, as seen from the table above,
the latter contained 83 per cent of all the protein and 65 per cent of
all the energy of the food returned.
87
Considering- all the data in the table it would appear that the food
provided, that is, sent from the kitchen to the dining room, was suffi-
cient to supply 116 grams of protein and 3,403 calories of energy per
man per day.
KITCHEN WASTE.
The data recorded in the investigations did not include an account of
the total amount of food brought into each kitchen. Hence, it is not
possible to determine the total amount of kitchen waste. It is possi-
ble, however, to make a general estimate on the basis of the quantities
of nutrients and energy per man per day sent to the kitchen.
As explained on page 71, statistics were obtained regarding the
amounts of food issued from the storeroom to all the kitchens of the
institution for a year, and the quantities of nutrients and energy per
man per day were computed on the basis of the average population
for the year. These results are given in Table 30 on page 72. In
Table 33 are summarized the results of the investigations regarding the
quantities of nutrients and energy per man per day in the food sent
from the kitchens to the dining rooms. There is therefore an oppor-
tunity to compare average figures for food received in the kitchens
from the storeroom and food sent from the kitchens to the dining-
rooms. The difference should represent loss incident to preparation
and cooking. Such a comparison is given in the following table:
Table 34. — Summary of data regarding nutrients and energy in kitchen waste.
Protein.
Fat.
Carbohy-
drates"
Energy.
In food issued from storeroom
Grams.
vi-
Grams.
172
127
Grams.
517
452
Calories.
4 107
;s 403
li
45
05
Strictly speaking, such a comparison is not warranted for two reasons.
In the first place, as already explained, the average consumption for
the whole population can not be determined from the investigations
reported, because these do not include any studies with women patients;
hence, nothing certain is known regarding the consumption of the
women as compared with that of the men. In making the computa-
tions regarding food issued it was assumed that the food consumption
of a woman would be eight-tenths that of a man. In the second
place, the statistics obtained for the food issued from the storeroom
to the kitchens of the whole institution were not for the same period
as that in which the studies were made, but for the year just preced-
ing. However, so far as could bo ascertained from a cursory exami-
nation of the accounts for the period of the studies, the supplies for
the two years differed so little in character and amount that the esti-
88
mate of the quantities of nutrients and energy per- man per day in the
food for the preceding year would at least give some indication of what
they might be during the year in which the studies were made. With
regard to the assumption that the average of the results of the studies
with regard to food eaten, wasted, etc., may be taken as representative
of the whole population, it may be stated that the number of persons
included in the studies was more than half of the total population, and
indeed considerably more if the number of women be considered as
equivalent to eight-tenths the same number of men. The larger part
of the population, nearly three-fourths, consisted of men, and the
different classes of male patients were believed to be fairly well repre-
sented in the studies made. The groups of employees included in the
studies were also considered representative. It therefore seems rea-
sonably fair to make the comparison as given in the table above.
From the data thus compared it would appear that the amount of
food lost in the kitchen in connection with the preparation and cooking
of food and transferring it to dishes to be carried to the dining room
was sufficient to supply 11 grams of protein and 701 calories of energy
per man per day.
TOTAL DINING-ROOM AND KITCHEN WASTE..
Combining the data in Tables 33 and 31 above regarding waste of
returned food and dining-room and kitchen wastes would indicate that
the total loss of food in these ways was sufficient to furnish on an
average 30 grams of protein and 1,215 calories of energy per man per
day. Similar computations from the results for food supplied and
food consumed in the studies made in the New York hospitals" showed
a loss sufficient to supply 10 grams of protein and 1,113 calories of
energy per man per day. In other words, in respect to actual nutri-
tive value, the loss in the Government hospital was about 25 per cent,
and in the New York hospitals about 3d per cent of that of the total
food. In institutions of this sort some loss of food is inevitable, and
what might perhaps reasonably be considered a normal amount may
be an appreciable proportion of the total provided. Even in private
families and in boarding houses, not all the food purchased is actually
eaten. In upwards of 500 dietary studies of such groups in different
parts of this country, the waste of food among private families has
ranged from practically none, where the diet was extremely simple,
to as high with a more varied diet as 8 or 10 per cent of the total pur-
chased; and in boarding houses and students' 1 clubs, even where economy
was desired and sought, it has been not uncommonly 10, and in some
exceptional cases even 20 per cent. In larger establishments, such as
hospitals for the insane, economy in dietary management is a more
a N. Y. State Com. Lunacy Rpt. 1.". (1900-1901), p. 110.
89
difficult matter than in ordinary families or boarding- houses, and even
with the most careful management the losses may easily be larger.
PREVENTION OF WASTE.
Just what proportion of the waste of food in the Government hos-
pital could have been prevented can be determined only by investi-
gation and experiment; but from a consideration and comparison of
the statistics for the individual studies it would appear that in 'many
cases the amount was decidedly larger than would seem necessary.
That some of the loss could have been prevented is evident from a
consideration of the way in which losses may occur.
The food wasted in the dining room consisted in part of material
left in the serving dishes, but mostly of what was left uneaten upon
the plates. The waste of food that had not been served was due to
failure on the part of those in charge of the dining rooms to return
such material to the kitchen, owing either to carelessness or lack of
instruction in the matter of preserving " left-over v material for future
use. It would seem that this waste could be easily prevented, either
by more care on the part of those in charge of the serving, or by
reducing the quantity sent to the dining room to more nearly that
which would be required to feed the patients.
The waste upon the plates is less easily prevented. Food may be
left uneaten for various reasons. There ma} r be a natural lack of
appetite with individuals; or the food may be unsuited to their tastes.
Furthermore, because improperly cooked or flavored or unattractively
served, it may fail to stimulate the appetite; or it may be unfamiliar
or too familiar in appearance or taste to be palatable. On the other
hand, the amount served to each individual may be in excess of his
needs or desires. In one study, for instance, breakfast foods, meat
stews, and leguminous soups were not relished, and from a fourth to
a third of the oatmeal and nearly half of the hominy served were
wasted. Obviously the amounts served in this case were excessive,
and a reduction in quantities served would have materially reduced the
waste. This could have been done without affecting the adequacy of
the diet, because in spite of the large waste the amounts of nutrients
and energy of the food actually eaten were believed to be sufficient
for the needs of the subjects.
Frequently one of the principal causes of table waste is unsatisfac-
tory preparation of food, including cooking, flavoring, garnishing, etc.
When food is well cooked and tastefully served, and so attractive
to the e} T e as well as pleasing to the palate, it is much more apt to
be economically eaten than when the preparation and serving are less
carefully done. A considerable part of the pecuniary, and, indeed,
the hygienic, economy of nutrition depends upon the methods of
handling- the food in the kitchen and dining room. This is a matter
90
to which naturally much more attention can be given in a small family
than is possible in a large institution, but even in the latter it is
worthy of more consideration than is sometimes given.
So far as evidence was obtained in the course of these investigations,
however, the rejection of food could be attributed less to any failure
in the matter of preparation than to other causes. In general a close
supervision was kept over the work of preparing food, the cooking-
was well done, and seasoning or flavoring was as carefully attended to
as was possible under the circumstances. This has been particularly
mentioned in the discussion of study No. 364, on page k 23. It is
believed that in this respect the conditions at this hospital would com-
pare most favorably with those in similar institutions elsewhere.
It is true, however, that the food may be well prepared and attract-
ively served and still be rejected in considerable proportion unless it
has a familiar appearance and taste, because people generally prefer
the kind of food to which they have been accustomed; and frequently,
especially when ordinarily they have been used to little variety, they
do not at first relish what is novel to them. Such considerations sug-
gest that for the most successful and economical feeding of persons in
institutions it is essential to take account of their previously acquired
food habits. Obviously, however, with a large number of individuals
of widely varying habits, it would be difficult to prepare a satisfactory
diet that would in all respects be familiar to each one. But it is easy
to exclude materials which are more or less unfamiliar or distasteful
to man}^ of them, and which would very likely be left uneaten.
Failure to do this may have been the reason for the large amount of
some of the foods rejected in these studies; for instance, wheat break-
fast foods were left uneaten in large proportions in nearly every study,
though oatmeal was evidently relished.
On the other hand, monotony in the diet is especially to be avoided,
as this has a decided tendency to diminish the relish for food. This
effect has been observed to follow where there is a uniformity in the
rotation of the menu — that is, where the same menu is used on the same
day in successive weeks, as is frequently the case in institutions.
Under such circumstances a large number of persons associate the
days of the week with the kind of food that will be served, and the
pleasurable sensation that acts as a sort of stimulation to appetite
when the nature of the meal is more or less of a surprise is lost.
Under such circumstances the amount eaten is generally smaller.
These conditions were present to an appreciable extent in some of the
studies here reported.
In addition to such conditions which fail to stimulate and may even
take away desire for food, there may be a natural variation in appetite
from day to day, which may result from differences in either physi
cal or mental conditions, and this would affect the quantity of food
91
consumed. Under such circumstances, where the plan is to provide
enough for all when conditions of appetite are normal, there would,
of course, be more or less waste which it would be difficult to avoid.
It could be materially reduced, however, by providing amounts for
serving which are based upon the observed consumption through
considerable periods.
Waste can not be entirely avoided; more or less is inevitable; but
it can be kept at a minimum. It is possible, even in large institutions,
to provide for the utilization of food so that the losses shall be small.
This can be accomplished by a better understanding of the nutritive
values of different foods and of the demands of people for nourishment,
and by improvements in the methods of preparing, cooking, and serv-
ing the food. Under such conditions it would be possible to provide a
palatable, attractive, and nutritious diet at minimum cost. That reduc-
tion of cost was possible was demonstrated in the course of the studies
here reported. From time to time opportunities for improvement
were pointed out to the late Dr. Richardson, then superintendent, and
were promptly acted upon by him; and he stated that, in his opinion,
as a result of the investigations, the cost of the food during the last
six months of the year was lower than for any corresponding period
during his connection with the institution, and at the same time the
general character of the diet was not changed nor was the standard
lowered in any way.
APPENDIX
The statistical details of the investigations, from which the data discussed in the
preceding section of the bulletin have been derived, are given here. These include
the records of the kinds and amounts of food used in the dietary studies, the account
of the food issued from the storeroom for a year, the table of percentage composition,
and data for the computation of the composition of cooked foods.
STATISTICS OF FOOD USED.
The first column in Table 35 below, headed "Food provided," shows the amount
f i ach kind of food sent from the kitchen to the dining room. Tin- second column,
"Food returned," shows the amount of each food left after serving in the dining
room that was returned to the kitchen. The third column shows the amount of
each food that was actually eaten, and the next three columns the quantities of
protein, fat, and carbohydrates it contained. The seventh column shows the
amount of food wasted in the dining room, including both that left at the plates and
that left in the serving dishes and not returned to the kitchen. It was not found
practicable to obtain separate accounts of actual table waste and material that should
have been returned but was added to the table waste. The next three columns show
the quantities of nutrients in the food wasted in the dining room. The final column
shows the percentage of "Food provided" that was wasted in the dining room.
The figures in parentheses after the name of each food are the same as given for
tlie same material in the column headed " Reference number" in Table 37 beyond,
and indicate the percentage composition used in calculating the quantities of nutri-
ents in the amount of food.
93
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148
FOOD ISSUED FROM STOREROOM FOR ONE YEAR.
The following table shows the kinds and amounts of food issued from the store-
room of the hospital to all the kitchens during the fiscal year July 1, 1901, to June
30, 1902, as shown by the ledger accounts of the storeroom. The quantities of different
nutrients in each kind of food are also included in the table and the values for per-
centage composition by which they were computed, the latter being assumed from
averages of analyses of similar materials."
Table 36. — Total weight, composition, and amount of nutrients in food issued from the
storeroom for the year July 1, 1901, to June SO, 1902.
Percentage composi-
tion.
Weight used.
Kind of food material.
Pro-
tein.
Fat.
Carbo-
hy-
drates.
Total
food
material.
Nutrients.
Protein.
Fat.
Carbohy-
drates.
ANIMAL FOOD.
Beef:
Per ct.
14.3
39.2
91.4
20.2
20.2
20.2
18.5
2.2
11.9
11.7
14.8
15.6
14.1
13.0
P< r ct.
23.8
5.4
.1
3.1
3.1
3.1
4.5
.1
19.2
1.2
18.1
6.3
18.7
24.0
Per ct.
2.5
2.5
2.5
"".1
Kilograms.
34, 977. 5
1,544.8
245. 9
5. 708.
39.5
59.1
68.1
51.7
563. 7
181.4
114,511..")
9. 334. 1
10,244.7
7, 575. 9
Kilograms.
5, 001. 7
605. 5
224. 7
1,153.0
8.0
12.0
12.6
1.1
67.1
21.3
21,392.6
1, 456. 1
1,444.5
984.9
Kilograms.
8,324.7
83.4
.2
176! 9
1.2
1.8
3.1
Kilogram*.
142.7
1
1.5
Oxtails, as canned
Soup, as bouillon
Tongue
108.2
2.2
26, 162! 6
588.0
1, 915. 8
1,818.2
Tripe
.4
Lamb and mutton:
Mutton, fresh, side
Total
215, 138. 9
32, 385. 1
39,186.3
145. 6
Pork:
9.1
8.0
19.0
14.2
13.4
4.1
62.2
49.0
34.1
33.4
24.2
6.9
100.0
86.2
31.9
26.6
.5
10, 170. 1
17,800.0
21.0
15,213.5
2, 038. 6
1, 360. 9
22, 247. 4
917.7
17,746.1
35, 611. 1
925.5
1,424.0
4.0
2, 164. 6
273.1
55.8
6, 325. 7
8, 722.
7.1
5, 091. 3
493.3
93.9
22, 247. 4
791.0
5, 661.
9, 472. 6
Fresh pork, side
Ham, potted
Pig's feet, fresh
Lard
Salt pork
1.9
15.6
13.0
17.4
2. 768. 4
4. 629. 5
Sausage, salted and
88.7
Shoulder, smoked
Total
123, 156. 4
12, 262. 3
58, 905. 4
88.7
Poultry:
13.7
13.4
16.1
12.3
29.8
18.4
10, 282. 7
477.1
3, 568. 1
1, 408. 7
63.9
574. 5
1,264.7
142. 2
656.5
Duek
Turkey
Total
14, 327. 9
2, 047. 1
2, 063. 4
Fish, etc.:
Cod, salt
10.6
16.0
28.6
11.2
20.5
5.9
16.3
1.2
6.0
19.5
19.3
23.7
'-'5. I
9.4
8.1
1.1
.4
.3
3.9
8.8
.7
17.4
.2
L3
7.5
14.0
12.1
1.0
4.8
.5
5.2
.2
.7
3.3
,2
695.5
3, 147. 3
2.0
3, 083. 5
190.9
24. 5
13,112.1
25.6
5, 137. 2
554.1
19.1
36.1
6. 8
1,418.1
29, 047.
73.7
503.5
.6
345. 4
39.1
1.4
2,137.3
.3
308.2
108.1
3.7
8.6
1.7
133.3
2,352.8
7.6
12.6
36. 2
Cod, shredded
Herring
120. 2
16.8
.2
2, 28l! 5
Herring, smoked
Mackerel, salt
Ovsters, in shell
.2
66.8
11. 5
2.7
4.4
.1
68.1
145.3
169.5
Salmon, smoked
Sardines
Shrimps, canned
Shad
Unclassified fish
Total
56, 199. S
6,017.7
2, 767. 8
205. 9
a\J. S. Dept. Agr., office of Experiment Stations Bui. 28, revised.
149
Table 36. — Total weight, composition, and amount of nutrients in food, etc. — Continued.
Kind of food material
ANIMAL FOOD — Continued.
Eggs. . .
Butter.
Percentage composi-
tion.
Pro-
tein.
Per H.
13.1
1.0
Cheese:
Cream .
Edam .
Total
Milk and cream:
Condensed milk . . .
Whole milk
Evaporated cream.
Total
Total animal food
25.9
25.9
Per ct.
9.3
85.0
33.7
33.7
( 'a l'l id-
hy-
drates.
2.4
2.4
8.8
3.3
9.6
VEGETABLE FOOD.
Cereals:
Barley
Buckwheat flour
Corn meal
Chocolate wafers
Crackers, cream
Crackers, reception
Crackers, soda
Wheat breakfast food ...
Ginger cakes
Ginger snaps
Cereal breakfast food ...
Hominy
Macaroni
Oats, rolled
Pop corn
Rice
Rice, flaked
Shredded whea t
Unclassified breakfast
foods
Vanilla cakes
Vermicelli
Wheat flour, Graham
Wheat breakfast food ...
Zwieback
Wheat flour
8.3
4.0
9.3
8. 6
6.4
7.1
12.9
9.7
10.6
9.8
11.0
6.5
6.5
11.7
8.3
13.4
16.7
10.7
8.0
7.9
10. 5
12.1
6.6
10.9
13.3
13.6
9.8
11.4
1.1
1.2
1.3
48.7
12.1
12.7
9.1
1.4
8.6
8.6
1.2
.6
.9
7.3
5.0
.3
.4
1.4
1.8
14.0
2.0
2.2
1.9
9.9
1.0
Total
Sugars, starches, etc.:
Candy
Chocolate
Cocoa
Honey
Molasses
Olive oil
Sirup
Sirup, maple
Corn starch
Sugar, brown
Sugar, cut-loaf
Sugar, granulated
Sugar, powdered .
Tapioca
54. 1
5.0
11.2
77.8
77.9
78.4
30.3
69.7
68. 5
7::. 1
76.3
76.0
76.0
79.9
79.0
74.1
m. 2
78.7
79.0
81.9
77.9
75.2
71. 6
72.
71.4
71.8
73.5
75. 1
12.9
21.6
.1
48.7
28.9
100.0
Total
Vegetables:
Asparagus...
Beans, Lima.
Beans, string
Beets
Cabbage
l.s
3.2
2.1
1.3
1.4
96.0
30.3
37. 7
81.2
70.0
70.0
71.4
90.0
95.0
100.0
100.0
100.0
88.0
3.3
9.9
6.9
7.7
4.8
Weight used.
Total
food
material.
Kilograms.
29,3,S9. 1
45, 450. 5
Nutrients.
1'rotein.
Kilograms.
3,850.0
454.6
Kilograms.
2, 733. 3
38,633.0
Carbohy-
drates!
Kilograms.
5,681.8
36.5
5,718.3
323. 2
401,194.5
2, 908. 3
404,426.0
894,107.2
1, 171.7
9.4
1,481.0
28.4
13, 239. 5
279.2
13, 547. 1
72. 045.
898.. 6
818.2
6, 753. 4
6.8
174.1
75. 9
13, 575. 9
2.3
1,753.6
515. 4
17.7
4,764.6
2,322.3
6, 453. 7
11.4
7,704.5
75.5
4,015.0
415.0
21. 6
2, 605. 9
4,154.6
8.2
282, 863. 6
340, 086. 5
76.4
52. 1
479.5
.8
16.9
8.0
1,330.4
.3
114.0
35.5
2.1
395. 5
311.2
1,077.8
1.2
616.3
6.0
5.1
485. 8
27.4
2.4
346. 6
565.0
.8
32, 216. 5
38, 203. 9
1,914. 8
12.3
1.927.1
26.8
16,047.7
270.5
162,561.3
9.9
9.8
87.8
3.3
21.0
9. 6
1,235.5
150.8
46.9
.2
28.6
20.9
471.3
.6
23. 1
.3
.7
71.7
58. 1
.5
57. 3
79.1
.8
, 828. 7
519. !
184.8
239. 5
226. 8
10,461.0
123.9
10,401.7
296. 6
795. 5
212.3
872. 9
115,565. 7
785. 9
352.5
24. 1
51.9
.1
90.0
68.9
123.9
1.5
141.041.2
315. 5
1,660.2
1,548.0
5,638.0
68,802.3
5.7
53. 1
32. 5
73.8
963.2
.6
5.0
4.6
5.6
137.6
137.3
' 174.8
20, 059. 7
325.7
20, 560. 2
21, 137. 7
699. 1
637. 4
5,294.8
2.0
121.3
52.0
9,924.0
1.7
1,332.8
414.5
14.1
3,761.0
1,720.8
4, 272. 3
8.9
6, 086. 7
61.8
37.8
3,019.3
297. 1
15.5
1,860.6
2, 983.
6.0
212, 430. 8
255, 058. : J >
498.3
56.0
89. 9
184.3
. 322. 9
7,283.3
211.7
715.9
201.6
872. 9
115,565.7
785. 9
310. 2
134,098.8
10.4
164. 1
106.8
134.1
3,302.5
150
Table 36. — Total weight, composition, ami amount of nutrients in food, etr. — Continued.
Percentage composi-
tion.
Kind of food materia]
VEGETABLE FOOD— Cont'd.
Vegetables — Continued.
Carrots
Cauliflower
Celery
Corn, green
Cucumbers
Eggplant
Kale
Lettuce
Onions, dried
Onions, green
Oyster plant
Parsnips
Peas, green
Potatoes, Irish
Peppers, green
Pumpkins
Radishes
Rhubarb
Sauerkraut
Spinach
Squash
Sweet potatoes
Tomatoes
Turnips
Beans, Lima, dried
Beans, kidney, dried
Beans, white-pea, dried .
Corn, canned
Mushrooms, canned
Peas, canned
Peas, split
Pumpkin, canned
Rhubarb, canned
Squash, canned
Tomatoes, canned
Tomato soup, canned
Pro-
tein.
', r a.
0.9
1.8
.9
1.2
L2
1.4
1.0
1.4
.5
1.3
1.3
3.6
l.S
C>. 2
.5
.9
.4
1.7
2.1
.7
1.4
.9
.9
18.1
18.1
22. 5
2.8
3.5
3.6
24.6
.8
.6
.9
1.2
l.s
Total
Fruits, berries, and nuts:
Apricots
Apples
Bananas
Blackberries
Cantaloupes
Cherries
Citron , dried
Cranberries
Currants
Crab apples
Damsons
Pigs, fresh
Grapes
Grapes, Malaga
Grapefruit
Huckleberries
Jelly, apple
Lemons
Olives
Oranges
Peaches, fresh
Pears
Pineapple
Plums
Raspberries
Strawberries
Watermelons
Whortleberries
Fruits, dried:
Apples, evaporated . . .
Currants, dried
Dates
Figs
1.0
.3
.8
1.3
.3
.9
.5
.4
1.5
.3
.9
1.5
1.0
1.0
.6
.6
.3
.7
.5
.4
.9
1.7
■ 9
1.6
2.4
1.9
4.3
Per ct.
0.2
.3
.1
. 1
.4
■j
!i
3.4
.1
.1
.4
.5
.3
.2
.6
.4
.1
.5
.5
1.
1.
1.8
1.2
.4
.2
1.0
1.1
Carbo-
hy-
drates.
Weighl used.
Total
food
material.
Per ct.
7.4
4.7
2. 6
7. 7
2.6
5.1
l.s
2. 5
8.9
5.5
Hi. s
10. S
9.8
14.7
26.0
2.6
4.0
2.2
3.8
3.2
4.5
21.9
3.9
" 5.7
65.9
65.9
59.6
19.0
6.8
9.8
62.
6.7
3.6
10.5
4.0
5.6
.3
. 1
1.0
1.5
.6
1.2
1.2
.1
.0
.5
20.2
.1
.1
.4
.3
1.0
.6
.1
3.0
2.2
1.7
2. 5
.3
12.6
10.8
14.3
10.9
4.6
15.9
78.1
9.9
12.8
10.8
19.1
18.8
14.4
It. 1
8.5
16.6
70.0
5.9
8.5
8.6
7.7
12.7
9.7
19.1
12. 6
7.0
2.7
13.5
66.1
74.2
70.6
74.2
Kilograms.
1, 203. 9
33.6
2, 611. 8
14,752.5
2, 150. 1
2,686.5
12, 364. S
980. 9
16,999.5
3, 533. 3
886.9
6, 370. 9
1,672.7
211,329.7
345.5
15.9
6, 105. 6
2, 707. 7
3, 454. 5
439.8
31,904.1
28, 737. 4
15,047.7
30, 380.
2, 114. 5
1,393.2
18, 400.
6.S12.2
15.9
4. 848. 3
4, S28. 2
3S.2
7, 889. 5
1, 489. 1
35,781.1
635. 5
Nutrients.
Protein.
Kilograms.
10. s
.6
23.5
177.1
15. 1
32. 3
17:;. 1
9. s
23S.
17.7
11.5
82. s
60.2
3, 804.
21.4
.1
55.0
10.8
58.7
9.2
223.3
402. 3
135.4
273.4
382.7
252.2
4,140.0
190.7
.5
174. 5
1,187.7
.3
47.3
13.4
429.4
11.5
558,925.0 I 13,804.1
38.2
7, S23. 9
1,307.5
10, 835. 5
19, 02S. 9
10, 029. 1
208. 5
274.1
190. 9
57.3
63. 6
359.1
14,452.7
202. 3
42.9
374.7
4, 93C.. 4
3, tsl.s
182.5
3, 105. 5
1,363.6
4. 636. 4
1. 549. 5
50.9
245. 5
5, 685. o
22, 180. 9
66.6
6, 096. 8
1,936.8
4.5
23.9
.4
23. 5
10.4
140.9
57.1
90.3
1.0
1.1
2.9
2
.6
5.4
m.r.
2.0
.3
2.2
14.8
24.4
1.4
18.6
6.8
23.2
6. 2
.4
4.2
51.2
44.4
.5
97.4
32. 1
.1
1.0
Fat.
Kilograms.
2.4
.2
2.6
59.
4.3
s.o
24.7
2.0
50.9
3.5
3.5
25. 5
3.3
211.4
11.7
Carbohy-
drates.
KilograTtts.
S9. 1
6.1
10.8
17.3
1.3
63.8
172.4
60.2
30.4
31.7
20.9
331.2
81.7
.1
9.7
48.3
.1
55. 2
7.5
71.5
7.0
1,593.6
23.5
5.2
108.4
SO. 2
3.1
1.6
173. 5
2.4
2.2
17.4
36.9
3.1
1.4
18.5
4.6
2. 5
34.1
22.2
2.0
134.1
22.7
.1
.1
151
Table 3<>. — Total weight, composition, <tn<l amount of nutrients in food, etc. — Continued.
Percentage composi-
tion.
Weight used.
Kind of food material.
Pro-
tein.
Fat,
Carbo-
hy-
drates.
Total
food
material .
Nutrients.
Protein.
Fat,
Carbohy-
drates!
VEGETABLE FOOD — Cont'd.
Fruits, dried — Continued.
Peaches, evaporated —
Perct.
4.7
1.8
2.3
11.5
2.9
6.3
7.9
7.2
6.9
Per rt.
1.0
3.0
30. 2
2.",. 9
57.4
31.5
14.6
26. 6
l'i r ct.
62. 5
62. 2
<;s. 5
9.5
11.3
31.5
6.7
3.0
6.8
Kilograms.
10,194.1
9,113.2
2, 280. 9
24.1
40. 5
61.7
504. 5
20.9
2.7
Kilograms.
' 479. 1
164.0
52. 5
2.8
1.2
3.9
39.9
1.5
,2
Kilograms.
' 102.
Kilograms.
6,371.3
5, 668. 4
1 W 4
68. 4
7.3
10.5
35. 4
159.
3.0
.7
Nuts:
2 3
5 8
Cocoanut, shredded
Nuts, mixed
19.5
33.8
6
Walnuts, English
.2
Total
142,481.4
1,554.5
1,086.3
31 702 4
Beverages, condiments, etc.:
1.5
1.4
4.8
1.1
.5
1.1
11.7
.2
2
o!e
.4
.3
.4
.4
12.3
10. 5
3.7
4.0
2.7
4.0
21.0
56. •',
15.2
35.0
52. 7
2, 897. 8
272. 7
717. 1
.9
.2
1.6
.6
14.5
3.0
84.0
.1
7.0
1.6
Mustard, German
Pickles, chowchow
Pickles, cucumber
2.0
2
8^7
1.1
2.9
1.3
2.1
78.2
10.9
150 6
Total
4.047.4
104.8
15.0
251. 7
1,186,581.5
53, 744. 9
8, 194. 7
491,494.3
Total food
2, 080, 688. 7
125,789.9
170, 756.
512, 632.
PERCENTAGE COMPOSITION" OK FOODS USEO.
Table 37 "below sbows the percentage composition assumed for each article of food
used in the studies herein reported. In the case of food materials eaten in the uncooked
state — for instance, bananas, celery, etc. — the values used are averages of analyses of
similar materials taken from a previous publication of this Office. « In the case of
most of the cooked foods the percentage composition was computed from the weight
of the cooked food and the weight and composition of the raw materials, as explained
on page 15 preceding. In a few cases, through lack of time or because such a course
might have interfered with the work of the kitchen employees, it was not possible to
take Weighings of the ingredients used in preparing the foods, and it was necessary
to make use of computed or determined analyses of similar foods made for other
purposes.
The reference numbers in the column at the left of the table correspond with
those given in parentheses in connection with the materials in Table 35, and
serve to indicate the values used in calculating the quantities of nutrients in each.
In some cases the values used for such calculation were individual computations of
composition, and in others they were averages of several such computations, those
values being selected which were believed to correspond most closely to the food
material as eaten.
The various food materials have been grouped as usual under the different kinds of
animal and vegetable food. Those materials that contained different kinds of food
materials and could therefore not be easily classified are grouped as miscellaneous
foods. In the case of a few of the, articles a brief explanation seems necessary.
«U. S. Dept. Agr., Office of Experiment Stations Bui. 28.
1. r >2
Steaks. The average of all cuts of steak was used in this set of studies for the
reason thatai this institution the cuts of Bteak were aoi as Bharply defined as in
ordinary butchers' shops, and Inane, while classed perhaps as rib, a lot of steaks
might also contain some sirloin and round.
BAKKD FRESH sua i) was assumed to have I lie same composition as baked fresh
haddock, as the recipe by which the f<><>il was prepared was nol obtained.
Ham omelet.- This article as served in these studies contained very little ham,
but was mostly eggs. As no recipe was obtainable, the omelet was assumed to have
the same percentage composition as scrambled eggs.
Clam soup.- -No recipe was obtained, ft was believed, however, that this article
would not be uiucli different in nutritive value from oyster soup, so the percentage
composition of this was therefore used for the clam soup.
Wheat breakfast food, —Two different kinds of such breakfast foods were used
during these studies.
Bread, biscuits, and rolls. — The percentage composition used for (his class of
articles is the average for all kinds of bread as found by actual analysis.
Bread dressing for meat.— This was mostly bread. No weighing of the raw
ingredients nor of the cooked material were made, but as the quantities used were
relatively extremely small it is believed that no appreciable error was inl roduced by
assuming it- to be of the same percentage composition as bread.
Baked beans. A numberof weighingsof raw and cooked materials were obtained
for this food, as the percentage composition is apt to vary widely.
Stewed corn. Canned corn was prepared in several different ways by the addi-
tion of various ingredients.
Fried onions. — In computing the composition of this dish the amount of fat used
was assumed.
Fritters. The very small quantity of this article of food made it seem unneces
Bary to obtain any weighings of the raw materials used, and fritters were assumed to
have the same percentage composition as bread.
Celery salad. This salad was composed of celery, with a mayonnaise' dressing of
unknown composition. As the amount of this dressing was extremely small, the
celery Only was considered, and the percentage composition of the edible portion of
celery was assumed.
'I' \iu.k 37. — Percentage composition of foods used in the dietary studies.
Refei
ence
No.
Kind of food.
Protein.
Fat.
i larbohj
d rates.
I
\ \i \| A i, FOOD.
Beef:
Pei' cent.
16, i
18.6
L6.9
80.8
80.6
81.8
21.1
21 i. 9
"i :
28. 6
26. o
28. 8
22. 6
20. 7
22. 9
26. 1
28. 8
28. I
22. 6
21.8
26. 2
26. 8
28. 9
80. 2
Percent.
27. 5
22. 8
25, 2
37.7
80.6
28. 8
85.8
19.
88, l
22.9
15.5
22.5
26, 6
21.8
24.0
86, 6
25.
87, l
84. I
26. 1
27.7
17.5
28. 7
20. 2
Percent.
2
Do
:;
■l
Boiled, edible portion
l><>
t;
Do
7
Do
8
Do
la
Average. Num. 4 7
Liver, fried with flour and butter
28. (i
11
2.0
12
L8
Do
II
L5
in
17
IK
19
Do
20
21
22
Steak, round, fried
23
21
Steak, round, fried
L58
Table 87. Percentage composition oj foods used in tJie dietary tudit Continued.
Kind "i food
Pi
in i
< larbohj
drati'H,
inimal pood continued
Beel Continued.
Pei cent
■■ i
24.8
29 1
(0,0
I .
26, 7
'i i
■'. 1
i i
14 8
19.6
i g
27. 6
22.7
19.9
•i
22.2
i, I
o
16. i
21 . 2
24
\:u,
9
1. 1
in ',
i ' i
i , ,,
22. 7
9,0
27.1
28,8
,. |
17.x
■i
18. 1
12 i
1 1
| i
1,0
1.8
2. 2
■ i,
'i.::
/ , i . < ///
n B
17.:'.
•" i
22. 2
i B
17.0
16.8
i.
19.7
26. 7
a e
28. 2
9.1
B0 B
11
40.0
61,8
.i ,
,i, g
29 I
■, n
10 ;.
27.1
l ,
19. i
60, l
i
18,6
II. 1
,2
1,8
27.1
6.8
II. K
28. 5
11.8
. 1
M.K
24.8
19.0
! • 1
1 1
1 i,
.2
.0
/'. < a at
• 'i
Do
Do
. '!
Ix.
:t
Veal:
< lutleta, edible portion
Million:
Roaul edi ble poi i Ion
Pork:
Boiled
Feet, n i purcbai ed
Loin, ba I ed, i diblc f •• • r i Ion
Jowl, boiled, edible portl< n
Do
Do
Do
Bbouldi i mo] ■ 'i Ijoiled edible poi
I/O
1
i 9
l.o
I 2
ho
1 H
Do
■1 1
1 6
1 ]
Gravy porl
Ho
chicken:
ii,
2. '.)
■ 'i edlbii porl " in
i . b. 'I'-.:
dfl ii bal "i
H. 1
Codfii ii : tufted
1 II
Halibut, bolli d
Haddock, baked
1 '1
1, 1
>',!., fiaddoel
1,9
Cod, ..ii bolii 'i
Herring, <ii Ii d alted n rid mol i d
Do
Do
Do
Boiled, edible [H>rllon
Iip'!
■ i
M 2
Milk .
, o
Cereali:
Hominy boiled
ii, ,
Do
21. 2
19 n
11.8
154
Takle 37. — Percentage composition of foods used in Hie dietary stusUes — Continued.
Kind of food.
vegetable pood — continued.
Cereals — Continued.
Mush, corn-meal
Do
Average, Nos. 90, 97
Oatmeal .boiled
Do
Do •.
Do
Do
Average, Nos. 100, 101, 110, ill
( latmeal, boiled
Do
Do
Do
Do
Do
Do
Average, Nos. 109, 110
Average, Nos. 99-103, 105-111
Rice, boiler!
Do
Do
Do
Do
Do
Do
Do
Do
Average, Nos. 120, 121
Average, Nos. 114-121
Shredded wheat
Wheat breakfast food, boiled
Do
Do
Do
Corn bread
Do
Average, Nos. 130, 131
Bread, biscuit, and rolls
Crackers, soda
Fritters (as bread )
Toast
Cake, bakers'
Cake, jelly
Cake, frosted
Doughnuts, fried
Gingerbread and ginger cake
Bread dressing ( as bread )
Macaroni, boiled
Sugars, etc.:
Molasses
Sauce, pudding
Sugar
Vegetables:
Beans, baked
Do
Do
Do
Do
Average, Nos. 147-149
Beans, kidnev, boiled
Do
Beans, Lima, boiled
Beets, boiled with butter and sugar
Beans, boiled
Average, 156, 157
Cabbage, boiled
Do
Do
Do
Do
Do :
Average, Nos. 159, 1(52, 163
Average, Nos. 159-164 ,
Cabbage, with bacon
Average, Nos. 160, 161, 167
Celery, as purchased
Celery, edible portion
Celery salad (as celery, edible portion ) ...
Corn, stewed with milk
Corn, stewed with butter
Fat.
a nt.
Per cent.
1.3
0.3
1.3
.4
1.3
.4
2.3
1.0
2.8
1.2
2.9
1.3
2.6
1.2
2.3
1.0
2..S
1.2
2.7
1.2
2.3
1.0
2.3
1.0
2.9
1.4
2.9
1.5
2.9
1.3
2.6
1.1
2.9
1.5
2.6
1.2
1 '»
1 4
1 4
1
1 3
1 fi
1
1
1.4
.1
1
1 °
10.5
1.4
1.4
.1
1.8
.4
2.5
.4
1.9
.3
5.1
13.9
6.6
8.1
5.9
11.0
9.2
1.3
9.8
9.1
9.2
1.3
11.5
1.6
6.3
4.6
6.3
9.0
5.9
9.0
6.7
21.0
5.8
9.0
9.2
1.3
3.3
2.1
8.8
9.8
6.0
6.6
9.7
6.4
8.9
5.9
7.8
7.9
7.1
.6
10.1
.8
5. 6
.5
1.7
1.1
1.8
.1
1.8
.6
1.8
.3
1.9
.5
1.8
.3
1.7
.3
2.1
.4
1.8
.3
1.9
.3
1.9
.4
2.5
3.7
2.1
1.5
.9
.1
1.1
.1
1.1
.1
4.0
2.5
2.9
4.0
155
Table 37. — Percentage composition of foods used in the dietary sludie
Kind of food.
vegetable food— continued.
Vegetables— Continued.
Corn, stewed with milk and butter
Do
Corn, stewed with butter, sugar, and Hour
Corn, stewed with milk and Hour
Average, Nos. 171—17*;
Average, Nos. 172-177
Egg plant, cooked
Kale, boiled (as cabbage, boiled)
Lettuce
Onions, green
Onions, boiled
Onions, fried
Parsnips, boiled and browned
Peas, canned, stewed
Peas, canned, stewed with butter and sugar
Average, Nos. 187, 188
Pickles, cucumber
Potatoes, baked, as purchased
Do
Do
Do
Do
Do
Do
Do
Do
Do
Do
Do
Average, Nos. 1 91-202
Potatoes, baked, edible portion (as boiled and browned).
Potatoes, steamed, as purchased
Do
Average, Nos. 205, 2C6
Potatoes, steamed, edible portion
Do
Average, Nos. 208, 209
Potatoes, boiled, edible portion
Do
Average, Nos, 208, 209, 211, 212
Potatoes, boiled and browned
Do
Do
Average, Nos. 214-21(1
Potatoes, fried
Do
Do
Do
Average, Nos. 218-221
Potatoes, hashed
Potatoes, mashed and creamed
Do
Do
Do
Do
Average, Nos. 227, 228
Average, Nos. 22 1-22 i
Potato cakes
Potato salad (as potatoes, boiled, edible portion)
Saratoga chips
Rhubarb, stewed
Sauerkraut
Slaw
Soup, bean
Do
Average. Nos.237,238
Soup, corn
Soup, pea
Soup, potato
Soup, tomato
Do
Average, Nos. 243, 211
Soup, vegetal ile
Do
Do
Do
Do
Do
Average, Nos. 248, 249
A verage. Nos. 246-251
try studies — Cont
nned.
Protein.
Fat.
Carbohy-
drates.
I'r r a ill.
J'i r CI III.
l>, C VI III.
2. 5
3.7
17.1
3.1
5,0
20.0
8.2
2.S
25. 9
2.8
1.2
16.5
2.9
:;. s
21.0
3.1
3.2
20. 2
ii. 1
21.5
\>;i. 5
1.1
8.8
5.0
1.2
.3
2.9
1.0
.1
11.2
1.2
1.8
4.9
1.0
25.
11.0
2.0
6.0
16.5
4.3
.3
11.7
3.4
1.7
11.6
3. 9
1.0
11.7
.5
.3
2.7
2.3
2.0
2. 1
19.2
16.5
■>
19.1
3.0
.3
24.3
2. :t
.1
19.1
2.2
. 2
17.6
2.4
2. 9
20.1
.3
23.1
2.3
.1
IS. 4
3.0
2.8
24.0
is. o
2.3
.1
19.0
2. .">
.1
20.0
2. 5
.1
20.8
1.8
.1
14.9
L.9
.1
15.1
1.9
.1
15.0
2. 2
2. 5
2.4
2.2
2.2
19.3
20.9
20. 1
IS. 9
• 1
18.4
2.3
19.4
2.1
.1
19.6
3.0
•>
25.4
2.1
.1
17.4
2. 5
.1
20.8
2. :',
0.
21.1
2.2
6.2
21.4
2. <;
10.9
21.3
2.7
9.3
22.
2. :.
8. :;
21.5
2.6
2.4
25. s
2.:;
15.7
2. 1
2.2
15. S
2. 5
2. '.>
15.9
2.7
1.2
19.8
2. 6
3.0
20.2
2.7
3.6
20.0
2. 6
2. '.)
17.5
2.0
17.5
2.3
6.8
19.4
39.8
46.7
.5
.6
23.1
1.7
.5
3.8
L.6
.3
5.6
2.1
.2
6.8
2.1
.2
6. 5
2.1
.2
6.7
1.3
2.2
2.8
3.6
. /
7.6
1.5
2. 1
4.8
.3
.5
4.2
.3
.
5.4
.8
.5
4.8
. i
.1
4.2
.6
.1
4.1
. 7
1.0
.6
.6
.9
5. 2
8.0
10.3
4.0
I',.
6.0
150
Table 87. — Percentage composition of foods used in the dietary studies — Continued.
Refer-
ence
No.
Kind of i' 1.
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296
297
298
299
300
301
302
303
304
305
306
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329
vegetable food — continued.
Vegetables — Continued.
Squasn, boiled
Succotash
Sweet potato, baked, as purchased
Sweet potato, baked, edible portion
Sweet potato, boiled (as raw)
Sweet potato, boiled and browned
Do
Average, Nos. 259, 260
Sweet potato roll
Sauce, tomato, slewed
Do
Average, Nos. 263, 264
Tomatoes, stewed
Do
Average, Nc is. 266, 267
Turnips, boiled and mashed
Do
Fruits, etc.:
Apples, as purchased
Apples, baked with sugar
Do
Do
Average, Nos. 273,274 '
Average, Nos. 272-274
Apples, tried
Apple butter
Bananas, as purchased
Bananas, edible portion
Grapes, as purchased
Oranges, as purchased
Pears, stewed
Do
Average, Nos. 2.H3, 284
Prunes, stewed
Do
Do
Do
Do
Average, Nos. 286-2. !9
Jelly, apple
Jelly, currant
Sauce, apple
Do
Do
Do
Do
Do
Sauce, apple, evaporated. .
Average, Nos. 297-299
Average, Nos. 294-299
Sauce, cranberry
Sauce, peach, evaporated .
Do
Do
Average, Nos. 304, 305
MISCELLANF.nVS FOOD.
Hash, baked
do
Liver and bacon
Meat pie
Stew, beef
....do
do
do
Average, Nos. 312-315
Stew, mutton
Codfish cakes
Chicken, creamed, edible portion
Chicken, baked and stuffed
Oysters, creamed
Oysters, scalloped
Oysters, stewed
Average, Nos. 321-323
Soup, clam (as soup, oyster)
Soup, oyster
Omelet, ham (as scrambled eggs)
Sauce, for halibut
Gravy, for steak
CI III.
Per cent.
1.9
0.7
4.2
2.1
2.3
.6
2.4
5.9
1.4
.6
2. 1
5.9
1.9
2.6
2.2
4.3
1.8
4.5
1.8
.4
1.8
.4
1.8
.4
1.7
1.4
1.4
1.4
1.6
1.4
1.5
.2
1.3
. 2
.3
.3
.4
.5
.3
.3
.3
.3
.3
.3
.3
.4
4.2
.8
.5
.8
.4
1.3
.6
1.0
1.2
.6
.1
.4
.4
.4
.4
.4
.4
■7
r-
8
.9
7
8
.3
.4
.2
•>
.4
.5
.2
.3
.4
.4
.6
.6
.3
.3
.4
. •)
.4
.4
.4
.4
2.3
.5
1.4
.3
1.6
.3
1.9
.4
12.6
10.1
11.7
24.
25. 8
40.2
8.1
21. 6
10.2
11.1
9.8
8.7
9.6
8. <;
10.1
8.5
9.9
9.2
8.2
7.3
19.4
9.8
7.0
6.3
21.8
10.9
4.7
6.5
7.6
13.8
4.0
3.8
4.4
5.2
2.5
2.5
2.5
2.5
13.4
20.5
4.3
9.6
1.4
8.3
157
Table 37. — Percentage composition of foods used in the dietary studies — Continued.
Refer-
ence
No.
330
831
332
333
334
835
836
337
3f8
339
310
341
842
343
344
345
846
317
348
349
350
351
352
353
854
355
356
357
358
359
3(iO
861
302
863
364
865
366
367
368
369
370
371
372
Kind of food.
MISCELLANEOUS Pi
;ontinued.
< irnvy, for beef
< rriddle cakes
Hominy and beans
Macaroni and cheese, baked ...
Macaroni and tomatoes, boiled .
Muffins.
Protein.
i lustard, plain
i lueta I'd, chocolate
custard sauce
Dumplings, apple (as apple pie) —
Ice cream, caramel
Ice, lemon
Jelly, lemon
onions, creai 1 (as onions boiled)
I'ie, apple
Pie, apple, evaporated
Pie, custard
Pie, lemon
Pie, mince
Pie, peach, evaporated
Pie, rhubarb
do
Pie. squash
Pudding, bread
Pudding, chocolate
do
Average, Nos. 354, 365
Pudding, cornstarch
Pudding, cottage (as cake)
Pudding, cottage
Pudding, floating island
do..
Average.Nos. 860, 361
Pudding, junket
Pi aiding, rice
do
Pudding, steamed
do
Pudding, tapioca
Sauce, lemon, for pudding
Sauce, for pudding
do
Sauce, for pudding (as milk)
ii. 5
1.7
7. 1
3. 5
9.9
5. fi
4.5
4.9
3.1
3. '.)
,8
3.1
1.2
1. 9
3.1
1.2
:;. 6
5.8
:;. I
■_-. 8
3.1
1.4
2.0
3.2
2.9
3.1
8.0
ii.:;
0.7
4.6
4.7
1.7
2. 6
3.8
1.1
4.9
I.:;
3.3
2.1
.9
5.0
3.3
Fat.
ft r cent.
Carbohy-
drates.
2.8
.9
6.4
.5
15.6
5.0
1.9
4.2
9.8
4.0
1.8
0.7
9.X
0.3
10.1
12.3
17.0
11.0
9.8
8. I
2.3
4.9
5. 8
6.4
.7
4.6
11.1
4.6
4.4
4.5
2.9
3.3
3.4
8.9
5.5
3.2
1.6
4.7
3.8
4.0
Per a »'.
1. 1
37. 2
21.6
10.0
19.2
38.9
10.7
10.3
15. 9
42.8
21.1
82. 4
17.0
4.9
29.0
12.S
26.1
37.4
38.1
38. 5
27.
42.8
21.7
22. 1
21.3
24.6
23.0
33. 9
56. 9
60.0
15.8
22.4
19.1
12.3
10.2
22.7
54.2
55. 5
28.2
19.0
14.0
16.3
5.0
STATISTICS FOR COMPUTING THE PERCENTAGE COMPOSITION <>F THE COOKED BX)OD8
OBED in THE DIETARY STUDIES.
It has been explained (p. 15) that in lieu of actual analyses, which it was not
practicable to make in connection with these studios, the percentage composition of
each cooked food used during the studies was computed from the total weight of the
cooked material ami the weight and assumed composition of each raw ingredient
used. The method of making such computations for each of the various classes of
cooked foods is explained in detail in Tables 1, 2, and 3 and the text accompanying
them. The figures for the percentage composition of the different materials as thus
computed are given in Table 37 above. The data regarding the total weight of tin-
cooked material, the weight and assumed composition of the raw ingredients, the
weights of fat and bone removed, etc., from which the figures in Table 37 were com-
puted, are given in Table 38 below. The observer's notes regarding the character
and quality of the raw materials were essential for a proper estimation of the per-
centage composition, hut these are not given as they wen; very voluminous.
In connection with the explanation of the method of computation given on pages 15
to If), just referred to, a few remarks here will, it is believed, make the data in the
table clear.
The figures in tin; column headed "Reference No." correspond with those in
Table 37, their purpose being to indicate the data in Table 38 that were used in com-
158
puting the composition of any given cooked article in Table 37. For instance, No. 2
of Table 37 is beef, boiled, "as purchased," the composition of which is given as
18.0 per cent protein and 22.8 per cent fat. By referring to Table 38 it will be seen
that the total weight of the cooked meat was 258.5 pounds, and that of the uncooked
meat was 325 pounds. The observer's notes showed that this consisted of medium
fat beef side, "as purchased," the composition of which was assumed from the
average of several analyses to be protein 14.8 per cent and fat 18.1 per cent. Fol-
lowing the method of calculation explained on page 16, the total amount of protein
in the uncooked meat was found to be4S.l pounds and of fat 58. 8 pounds. Dividing
these quantities by the weight of the cooked meat gives 18.6 per cent of protein and
22. 8 per cent fat in the cooked meat, the composition recorded in Table 37.
The terms "as purchased" and "edible portion" used in the tables are common
in accounts of dietary studies, and serve to indicate the condition of the food
materials as regards the presence or absence of refuse, i. e., inedible material, such
as the skins and seeds of vegetables, the bone of meat, the shell of eggs, etc. If the
food material when weighed contained such inedible material, the term "as pur-
chased" is used in the record; whereas if the inedible material or refuse had been
removed before the weight was taken the term "edible portion " is used. Thus, in
the case of item No. 2 of Table 38, discussed above, "beef side, as purchased, 325
pounds," indicates that the bones were still in the meat; whereas in the case of No.
4 the statement, "beef, boiled, edible portion, 17.5 pounds," indicates an amount of
food material not containing refuse.
Information concerning the refuse is necessary in estimating the percentage com-
position which should be used to compute the nutrients furnished by any given food
material. This will be clear from a consideration of item No. 4. A part of beef No.
2, namely 29 pounds, was used to feed a certain group, but before serving, the bones
were removed and only the edible portion, 17.5 pounds, was placed on the table. It
was necessary therefore to ascertain the composition of the edible portion alone in
order to calculate the quantities of nutrients in the amounts eaten. The computa-
tion of the composition in this case was exactly the same as that explained just above
for beef No. 2. The quantities of protein and fat in the 29 pounds of beef, which
still contained bone, were calculated by the use of the figures for the composition of
beef No. 2 (Table 37) from which it was taken, and these were divided by the total
amount of edible material, 17.5 pounds. The resulting tigures were the percentage
composition of edible portion given for beef No. 4 in Table 37.
It will be observed that in some cases the figures in the column of Table 38 beaded
" Weight of ingredients" are those for materials to be deducted in computing com-
position. For instance, in the case of No. 8, allowance is made in computing the
composition of beef "edible portion " from beef " as purchased " for fat cooked out
of the meat and for bones removed after cooking. This is fully explained in the
discussion on page 10.
159
Table 38. — Data for computing percentage composition of cooked foods used in the dietary
studies.
Etef-
Kinds of cooked food and of ingredi-
ents.
Total weighl of
cooked i'ood.
Percentage composition
of ingredients.
ence
No.
gredients.
Pro-
tein.
Fat.
Carl >o
hy-
drates.
1
Lbs.
24. 50
Kilns.
11.11
Lbs.
Kilos.
Per ct.
Pi r ct.
Per ct.
Beef, brisket and plate, as pur-
28. 75
L3.04
12.9
23. 4
i)
Beef, boiled, as purchased
258. 50
117. 26
325. 00
147.42
14.8
18.1
4
17.50
7.94
Beef, boiled, from lot No. 2
29. 00
11.50
13.15
5.22
IS. 6
22.8
ST. 75
39.80
Beef, shins, brisket, and neck, as
142. 10
64.46
18.8
18.9
6
63.00
28. 58
Beef, plate, neck, clod, and shin,
104.25
17. 29
19.2
17.1
7
163.25
Beef, plate, brisket, and chuck,
232.30
105.37
16.9
25. 2
8
364.00
165. 1 1
Beef, neck, shin, and clod, as pur-
650. 00
16.00
81.00
294. 84
7. 26
36.71
15. 1
13.1
100.0
10
10.50
4. 76
12. 75
3.75
.75
2.65
1.50
5. 78
1.70
.34
1.211
.68
20.7
11.4
1.0
4.5
1.0
85.0
100.0
100.0
1.5
75. 1
Butter
11
15. 75
20. 75
57.50
4.50
26. IIS
2.04
20.7
4.5
100.0
1.5
12
25. 1 1
11.40
37.75
17.12
15.5
15.0
13
20.50
9.80
Beef, chuck and brisket, as pur-
32. 25
14.63
14.3
16.2
14
428.00
194. 14
600.(10
15.50
272.16
7.03
14.8
is. 1
100.0
16
116.50
52. 8 1
Beef, rib, chuck, and plate, edible
17:;. 50
78. 70
17.5
21.6
17
373. 00
169.19
Beef, cooked, as purchased
428. 00
55.00
191. II
24.95
20.7
21.8
18
Beefsteak, fried, edible portion
14.00
6. 35
is. 75
1.00
.75
8. 51
.45
.34
17.5
26.6
100.0
100.0
1
Lard for frving
19
Beefsteak, fried, edible portion
17. 00
7.71
22. 00
9. 98
17.5
26. 6
20
Beefsteak, fried, edible portion
Beef, sirloin and rib, edible por-
16.25
7. 37
19.00
S. 62
IS. 2
22. 6
21
Beefsteak, fried, edible portion
14. 75
6.69
20. 50
.80
9.30
.14
IS. 9
is.:,
100.0
22
Beefsteak, fried, as purchased
26. 25
11.91
36. 25
16. 11
19.1)
12.8
23
Beefsteak, fried, as purchased
Beef, round and sirloin, as pur-
23. 00
10.43
1 . 75
11. is
.79
17.6
15.2
100.0
24
Beefsteak, fried, edible portion
91.50
41.60
L36.00
61.69
20. 3
13.6
28
Beef:
Corned, boiled, edible portion
Beef, corned, cooked, as pur-
101.50
is". 12
515.50
111.00
233.83
51.71
22. 9
17. S
29
Beef:
Corned, boiled, as purchased
Beef, corned, as purchased
254. 25
115.83
360.00
15.6
26. 2
160
Table 38.
-Data for computing percentage composition of cooked foods Used in tht
studies — Continued.
dietary
Ref-
Kinds of cooked food and of ingredi-
ents.
Total weight of
cooked food.
Weight of in-
gredients.
Percentage composition
of ingredients.
ence
No.
Pro-
tein.
Fat.
< larbo
hy-
drates.
29
Beef, corned, boiled, edible portion,
Lbs.
27. 50
Kilos.
12.47
Lbs.
Kilos.
Per ct.
Per el.
l'< r ct.
Beef, corned, boiled, as purchased
38. 75
11.25
17.58
5.10
22.1
37.1
30
Beef, corned, boiled, edible portion . . .
135. 50
61.46
260. 00
117.94
15.6
26.2
31
Beef, corned, boiled, as purchased
515. 50
233. 83
799. 00
56.00
362. 43
25. 40
14.8
18.1
100.0
33
21.0..
9.53
4.00
9.50
.40
1.00
1.81
4.31
.18
.45
39.2
3.3
1.0
11.4
5.4
4.0
85.0
1.0
Milk
5.0
75. 1
34
4.50
2.04
2.50
.95
1.13
.43
39.2
1.0
5.4
85.0
Butter
36
Veal cutlets, fried, edible portion
16.00
7. 26
21. 00
1.25
9. 53
.57
20. 3
1.0
7.7
85.0
38
23. 25
10.55
33.75
15.31
15. 9
13.6
42
Pork, chops, fried, as purchased
26.25
11.91
43. 75
4. 25
4.25
7.50
19.85
1.93
1.93
3.40
13.4
11.4
24.2
100.0
1.0
100.0
75. 1
43
Pork, feet, boiled, as purchased
77.00
34. 93
102. 00
46. 27
4.1
6.9
45
31.00
14. 06
50. 50
4.00
22. 91
1.81
13.4
24.2
100.0
46
Pork, jowl, boiled, edible portion
179. 50
81.42
325. 00
81.10
243. 90
10.00
147.42
36.79
110.63
4.54
13.4
41.3
100.0
47
85. 00
38.56
175. 00
24.00
79.38
10.89
13.4
24.2
100.0
48
Pork, bacon, fried, edible portion
3.50
1.59
8.00
4.00
3.63
1.81
9.9
67.4
100.0
49
Pork, bacon, fried, as purchased
7.50
3.40
IS. 75
6.50
8.51
2.95
9.1
62.2
100.0
50
Pork, bacon, fried, edible portion
84. 25
15.54
69. 00
25.50
31.30
11.57
9.9
67.4
100.0
53
Pork, ham, fried, as purchased
12.25
5. 56
18. 25
2.50
8.28
1.13
14.2
33. 4
100.0
55
Pork, shoulders, smoked, boiled, as
686. 00
311.17
Pork, shoulders, smoked, as pur-
900. 00
54.50
408. 21
24. 72
13.0
26.6
100.
56
Pork, shoulders, smoked, edible por-
172.00
78.02
Pork, shoulders, smoked, edible
245. 00
10.00
111.13
4.54
15.9
32.5
100.0
57
Pork, shoulders, smoked, boiled, ed-
507. 00
229. 98
Pork, shoulders (same lot as No,
686. 00
91.00
88.00
311.17
41.28
39.92
17.1
27.0
15.4
53.7
68
Pork, sausage, fried, as purchased
35.50
16.10
61.75
10.00
28.01
4.54
13.0
44.2
100.0
1.1
59
Pork, sausage, fried, as purchased
16.50
7.48
20. 75
.35
1.50
9.41
.16
.68
13. o
44.2
100.0
100.0
1.1
60
Pork, sausage, fried, as purchased
Pork, sausage, as purchased
86. 50
39. 24
140. 75
3.25
63. 8 1
1.47
13.0
44.2
100.
l.l
a Estimated from the weight of cooked bones. The loss in cooking is estimated as 10 per cent.
161
Table 38. — DaUi for computing percentage composition of cooked foods used in the dietary
studies — ( lontinued.
Ref-
Kinds of cooked food and of ingredi
cuts.
Total w
cookei
light of
food.
Weigh! of in-
gredients.
Percentage composition
of ingredients.
I'tlCC
No.
Pro-
tein.
Fat,
( larbo
hy-
drates.
61
Pork, sausage, fried, as purchased
Lbs.
■2X1. 01)
Kilos.
]■:,(). is
Lbs.
Kilos.
Per ct.
l'i r </.
Pa ■'
OS. 00
2 10.70
30.85
13.0
44.2
100.0
1. 1
64
11.25
5. 10
1.00
.75
LSI
.34
li. t
100.0
1.0
75. 1
B5
S. 75
:;. 07
2.50
.5(1
1. 13
. 2:;
li. i
LOO.
1.0
Flour
75. 1
66
Chicken, fricasseed, as purchased ....
84.00
16.42
25. 50
1.50
1.10
11.57
.OS
.50
15.7
1.0
11. 1
12.5
.5
1.0
0.0
Flour
75. 1
67
Chicken, stewed, edible portion
34.00
15. -12
21.25
50
0.01
.2:;
19.3
1.0
10.5
85.0
Butter
68
i 15 mi
01.21
150.75
71. 10
li. l
.2
69
Cod, scalloped
28. 25
12. M
21.50
5. or,
. 25
2. 00
1 . 25
11. 11
2. 50
.11
.01
.57
21.5
3.3
l.o
0. '_'
11. 1
.5
4.0
S5.0
1.8
1.0
Milk
5.0
Butter
5:;. l
Flour --
75 i
70
cod, stuffed, baked
27.50
12.47
32. 76
1 . 75
1.00
6.50
11. so
.70
. 15
.11
2. 05
11.1
0. 2
1.0
11. 1
.2
1.5
85.0
1.0
i
53, 1
Butter
75. 1
71
Halibut, boiled
20. 25
11.01
32.00
11.52
18.6
5. 2
7''
Haddock, baked
Haddock, dressed, edible portion .
389.00
403.00
11.00
15.00
182.80
o. 35
20.41
s. 1
0. 2
, 2
L3
100.0
5:;. l
7:;
MOO. 75
170.07
212.00
51.02
L4.63
10.5
11. 1
7.1
100.0
1.0
75.00
52. 25
7->. 1
75
209.00
94.80
280. CO
127.01
21.5
.5
77
Mackerel, salt, boiled
1 1 . 75
5.::;',
16.75
7. 00
16.8
17. 1
78
Mackerel, salt, boiled
88. 75
•10.20
113.50
51.48
17.3
20. 4
79
Mackerel, sail, boiled
15. 75
7.14
17.25
7. 82
16.3
17. 1
80
Mackerel, salt, fried
280.00
TJ7.01
450.00
201. 12
10.5
17. 1
86
Eggs, fried
1 1. 75
0. 00
18.25
1.50
6.01
. OS
14.8
10.5
100.0
87
li; no
7.20
l 1.50
1 . 75
G ■
.70
1 1 8
10.5
inn ii
92
Hominy, boiled
117.25
5:;. is
24.75
2.0(1
1 1 . 2:'.
.01
s. :s
in
.0
70.0
Butter
98
Hominy, boiled
106.00
28 ,1)
12.93
.0
95
Cereal, mixed, boiled
Win 'at breakfast food and oatmeal
29. 7.".
13 io
5.11(1
2. 27
II.:;
4.6
70.0
96
Mush (corn -meal, boiled*
28.00
12.70
5.00
7. 1
1.5
7s, 1
97
22. 25
1 '
I 2 i
7. 1
1.5
78. 1
99
05. 75
43.43
15.00
5. 00
10. 7
7.5
00. 2
10(1
1 18. 75
07. 17
26.00
10.7
7.5
66. 2
101
124.75
50. 50
11. 00
0. OS
10.7
7.5
00. 2
102
'0 ,1.
12.02
Oats, rolled
(.25
1 . 93
10.7
7.5.
lii',. 2
6523— No. 150—04
162
Table M.-Data for computing percentage composition of cooked fooSa used in the dietary
studies — Continued.
er- Kinds of cooked food and of lngredi-
ence ents.
No.
Total weight of
ooked f I.
Lbs.
27.00
Kilos.
L2.25
109
no
in
in
115
116
117
118
119
120
121
122
127
128
L29
130
131
26.50
'24.66
'25.50
"28.66
"27.'25
U9.25
153.' 50
Weight of in-
gredients.
395. 00
" 26.25 '
"27.*75
L03 oatmeal, boiled
Oats, rolled •
in;, oatmeal, boiled
Oats, rolled
106 Oatmeal, boiled
Oats, rolled
1117 oatmeal, boiled
Oats, rolled
108 I Oatmeal , boiled
Oats, rolled
Oatmeal, boiled
Oats, rolled
Oatmeal, boiled
Oats, rolled
Oatmeal, boiled
Oats, rolled I- ■ - -- - -
Rice, boiled 22 - 00
Rice nl'kk'
Rice, boiled %>■ M]
Rice • -AK - nn'
Rice, boiled -*>• ou
Rice "'oQ"nn
Rice, boiled »• uu
Rice n-'kn
Rice, boiled -°- ou
Rice • • • : :
Rice, boiled 26 -°°
Rice, boiled '.'.'. 30 - 00
Rice "oq'o ;
Rice, boiled - y - -'
Rice
Rice, boiled
Rice
126 Wheat breakfast food, boiled...
Wheat breakfast food
Wheat breakfast food, boiled...
Wheat breakfast food .-----
Wheat breakfast food, boiled : 27. 50
Wheat breakfast food ',■■■■■■■■
Wheat breakfast food, boiled 489.25
Wheat breakfast food \.. ......
Corn bread 27. 25
Corn meal
Milk
Lard ,
Eggs, as purchased
Sugar ■■:;■;;
Corn bread 6b - '°
Milk
Eggs, as purchased
Flour [
Lard
Corn meal
Sugar -,--.yvf
Macaroni and tomatoes, boiled
Macaroni
Tomatoes, canned
Butter
Cheese - - - - -
Sauce for pudding »■ <*»
Sugar
Butter
Flour ;,\; ","„">'
Beans, baked I 191- °°
Beans, pea white, dried
Pork, salt j
Molasses • - ■;-•--■
Beans, baked ^2.00
Beans, pea white, dried
Pork, salt ]
Molasses , -;.;,", ','„',
Beans, baked "0. 00
Beans, pea white, dried |
i. BeaK;ked.::::::::::::::::::::::::T^i:oo', '266:11
Beans, pea white, dried
Pork, salt '
143
L45
12.02
L6." 89
ii.57"
12.70
12.36
54.09
69.' 63
"6.98'
'ii."57
"ii."79
'io.'ia
"ii."57
"ii.79"
'i3.'6i'
"is." 27'
179.17
ii.91
"i2."59
"i-2.47
'22K92
"i'2.36
16.67
369.00 167.38
4.31
86.64
Lbs.
"3." 75|
'4." 25'
"^25'
"3.56
'5.66
'5."66"
'2L25"
23.56
"3.' 56"
"4." 50'
"•4.56'
""3.66
"l.'2.V
"4." 75"
"3.56'
"3.50
'70.' 66
"x 66'
""5.66
5. 75
"75.66
Kilos.
""i.70
"i."93
"i.'47
i. 59
Percentage composition
of ingredients.
Carbo-
ln '- Fat. hy-
drates.
tein.
68. 95
149
58. 97
11.50
6.50
3.00
2. 75
.50
"is." 56'
3.00
L75
1 . 7.".
12.25
.50
9.61
io.'tV;"
"i.59
'2.1V1
"i'oi"
"i.*36"
"L93*
"2^5"
"i.'59"
"i.59
"31.75
"i.'stV
2. 27
""2.'6t
34." 02
Per ct.
"it';.' 7
"i6.7
"i6.7
"ic. 7
it";." 7
""itlT
""it'i.T
"'it';." 7'
8.6
""s.'o
""s.'o
""h'b
"""8.6
Perct. Perct.
7.3 I 66.2
7 . :V 1 66.2
7.3 66.2
"""7.3 66.2
7.:; 66.2
"7.3 66.2
6u 7,
7.3 66.2
" .3 79.0
.3 79.6
.':';' 79.o
.3 79.6
8.0
"s.'o'
"8." 6"
"s.'o"
"ii'i"
"io.*9
"vi.'%
'ii'ii'
.3
.3
.3
".'3'
""."3"
'i.'o'
i.9'
'i.'s'
"i.'s
79.
79.6
"79.6
79.6
TO." 6
,.\ '
5. 22 7.1 1 . 3
2.95 3.3 4.0
1.36 100.0
1.25 I 13.1 9.3
.23
75. 00
67.50
6.00
5.00
8.39
L36
2. 15
.79
5. 56
3.3
13.1
11.4
7.1
4.0
9. 3
1.0
100.
1.3
74.2
'74.' 2
78. I
5.0
100.
""5.6
"75.'i
78.4
23 . 100.O
34.02
30. 62
2. 72
2. 27
13.4
1.2
1.0
25. 9
.9 I
.2
85.
33. 7
74.1
4.0
6.00 I
2.00
1.50
'ri'.iK '
14.50
8. 25
■58.25'
16. 00
11.75
" 72
'. 91
33. 00
6. 58
3.74
"26.42"
7.26
5. 34
1.0
11.4
22. 5
1.9
22. 5
1.9
85.
1.0
1.8
86. 2
1.8
86. 2
33. 75
9. 25
195.00
30.00
15.34
4.20
88. 45
13.61
22 5
T.9
22. D
1.9
1.8
86. 2
1.8
86. 2
2.4
"lOO.11
""75."]
""59."6
"76.' 6
"59." 6
""76.6
.'.1. 1'.
163
Table 38. — Data for computing percentage composition of cooked foods used in the dietary
si wlies — Continued.
Ref-
er-
t'lll'C
No.
Kinds of cooked food and of ingredi-
ents.
Total w
cooket
eight of
1 food.
Kilos.
227. 7 1
Weight of in-
gredients.
Percentage composition
of ingredients.
Pro-
tein.
Fat.
Carbo-
hy-
drates.
Lbs.
502.00
Lhs.
Kilos.
l'i r ct.
Per ct.
P( r Ct.
153
154
155
195. 00
30.00
23. 00
ss. 45
L3.61
• 10.43
1.9
l.s
86. 2
5y 6
70 o
Beans, kidney, boiled
411.00
130. 00
58. 97
22. 5
l.s
59 i;
Beans, kidney, boiled
37. 75
17. 12
17.00
7.71
22. 5
T?8
59.6
416.00
188. 70
130.00
58. 97
IS. 1
1.5
65 9
156
Beets, boiled, edible portion
17. 65
8.01
2:;. 25
4. 75
1.15
10. .V,
2. 15
.11
.52
1.3
.1
- -
Butter
1.0
85. o
100.
157
152.00
68.95
166.50
1.6
.1
9.7
159
Cabbage, boiled
202.60
91.85
22S. 25
103. 63
1.6
.3
5. li
100
Cabbage, boiled
H.25
18.71
52. 50
2::. si
1.6
.3
161
Cabbage, boiled '
40. 00
is. 1 1
44.00
19.96
1 . 6
.3
5. 6
162
Cabbage, boiled
189. 25
85. 84
205. 25
9:;. lo
1.6
.3
163
Cabbage, boiled
168.00
76.21
224. 50
101.83
1.6
.3
5.6
164
Cabbage, boiled
83. 25
37.76
94.00
42. 04
1.6
.3
5. 6
167
( 'abbage, boiled with bacon
40. 25
18.26
is. 75
2. 25
22. 11
1.02
1.6
9.1
.3
62. 2
5.6
172
Corn, stewed
10. 25
4.65
11.40
3.00
5.17
1.36
2.S
3.3
1.2
4.0
19.0
Milk
5.0
17:;
15.25
6.92
15.25
.50
6. 92
. 23
2. S
1.0
1.2
85.
19.0
Butter
174
24.50
11.11
21.50
1.75
.60
0. 75
.79
.27
2.S
3.3
1.0
1.2
4.0
S5.0
10.0
Milk
5.0
Butter
175
( lorn, stewed
26.00
11.79
22. 00
2.25
1.00
1.25
9.98
1.02
.45
.57
2.8
3.3
1.0
11.4
1.2
4.0
85.0
1.0
19.
Milk
5.0
Butter
Flour
75. 1
176
24.75
11.23
23. 75
.50
1.00
1.25
10.77
.23
.45
.57
2.8
1.0
1.2
85.0
19.0
Butter
100.0
Flour
11.4
1.0
75. 1
177
138.75
62. 94
84.50
5.90
S. 25
38.33
2. 68
3.74
2. S
9.6
11.4
1.2
9.3
1.0
19.0
11.2
Flour
75.1
ISO
Eggplant, fried
86.50
39. 24
150.50
26. 75
26. 50
2.50
2. 25
6. 75
70. 99
12.13
12.02
1.13
1.02
3.06
1.2
11.4
14.8
9. 6
.3
100.
1.0
10.5
9.3
100.0
5.1
75.1
11.2
181
Kale, boiled
113.00
51.26
100.00
4.00
15.86
1. si
1.6
.3
100.0
5.6
185
Onions, fried
455.00
206. 39
456. 00
114.00
206. St
51.71
1.0
.1
100.0
11.2
186
Parsnips, boiled and browned
15. 75
7.14
19. 26
1.10
s. 7:!
.50
1.6
1.0
. 5
85.0
13. 5
Butter
187
Peas, stewed
15. 25
6.92
IS. 25
s. 28
3. 6
,2
9.8
188
23.25
10.55
22. 75
.35
.50
L0.32
.16
.23
:;. 6
1.0
2
85! o
9.s
Butter
100.0
1(U
T^ble 38.— Data for computing percentage composition of cooked foo&s used in thedietary
studies — Continued.
Ref-
ence
No.
Kinds of cooked food and of ingredi-
ents.
Total weight of Weight < if in-
cooked food, gredients.
191
192
193
194
195
196
197
198
199
200
201
202
205
206
208
209
211
212
214
215
216
218
220
221
223
224
I ■( >tat< »es, baked, as purchased
Potatoes, as purchased
Potatoes, baked, as purchased
Potatoes, as purchased
Potatoes, baked, as purchased
Potatoes, as purchased
Potatoes, baked, as purchased
Potatoes, as purchased
Potatoes, baked, as purchased
Potat< ies, as purchased
Potatoes, baked, as purchased
Potatoes, as purchased
I >i itatoes, baked, as purchased
Potatoes, as purchased
Potatoes, baked, as purchased
Potatoes, as purchased
Potatoes, baked, as purchased
Potatoes, as purchased
Potatoes, baked, as purchased
I '( itati >cs, as purchased
Potatoes, baked, as purchased
Potatoes, as purchased
Potatoes, baked, as purchased
Potatoes, as purchased
Potatoes, boiled, as purchased
Pi itati ies, as purchased
Potatoes, boiled, as purchased
Potatoes, as purchased
Potatoes, steamed, edible portion
Potatoes, edible portion
Potatoes, steamed, edible portion
Potatoes, edible portion
Potatoes, boiled, edible portion
Potatoes, edible portion
Potatoes, boiled, edible portion
Potatoes, edible portion
Potatoes, boiled and browned
Potatoes, edible portion
Potatoes, boiled and browned
Potatoes, edible portion
Potatoes, boiled and browned
Potatoes, as purchased
Potatoes, browned
Potatoes, cooked, edible portion.
Potatoes, edible portion
Butter
Lard
Potatoes, fried
Potatoes, t ked. edible portion.
Potatoes, edible portion
Butter
Potatoes, fried
Potatoes, edible portion
Butter
Potatoes, fried
Potatoes, edible portion
Butter
Lard
Potatoes, hashed
Potatoes, cooked, edible portion
Potatoes, cooked, edible portion
Potatoes, mashed and creamed
Potatoes, edible portion
Milk
Butter
Potatoes, mashed and creamed
Potatoes, edible portion
Milk
Butter -
Potatoes, mashed and creamed
Potatoes, edible portion
Milk
Butter -
Potatoes, mashed and creamed
Potatoes, edible portion
Milk
Butter
Us.
27.25
Kilos.
12. 36
4.00
"4.25
'3.50
24."56'
"5.66
"i'so"
"3.'50"
29^25
'•2.00
"3." 50
30.50
i49.'75
175.' 66
"27.66
"27.'75"
'27.50
2S'25
"19." 50
"is." 56
"22.06
"\Y. 50
1.81
'i.93'
"i.59
ii.'ii
"i'27
"i. is
"i.59
13." 27'
'".91
"i.59
"i.3."84
'67."93
"79.' 38
'i'2.25
'i'i.'sg"
"VIAI
"i2.81
"8." 85
"s." 39
9.98
"7." 94
Lbs.
35] 50
'4.56'
*5. 50
5.75
3i. 75
"(";.' 66'
"3.56'
"5.56
'36.' 75
"^25
"i." 50
39.50
i5l.50'
i79.'50"
"28." 25"
"8L75
'2s'25
28.66
"26.75
"25.56
"26.06
Percentage compositii >n
of ingredients.
Pro-
tein.
Fat.
Carbo-
hy-
drates.
Kilos. Perct. Perct. Per a.
'i6."i6'j""i.'8'i""6.'i | ii.7
"ilbl' ""i.*8 .i "" ii.7
"'•2.'50' ""i.'s .'i " 14.7
17. 75
19. 25
'is. 66
15.50
'28.50
8. 05
8. 7:;
"6.80
29. 50
7.03
12.98
6.10
15.25
1.00
.25
2. 61
ii'io"
'2^72'
"i."59
"2.'50'
16. 67
"i.'47
"2." 04
"l7.' l J2
'6s. 72
'kl.42.'
"iisi
"ii.'io"
'i2."si'
'i2.'70
"*9."ii
"ii.'57
'iL'79
1.8 I
'i.'s'l
'£*}
"ilk'
"i.'s'i
"i.'s"
'i.'s"
i.'s'
"i.'s"
"i.'s'
2. 2
"2,2
4.75
15.50
1.25
"22 '46'
2. 50
'i7.'66
.75
.75
2.77
6, 92
.45
.11
2.15
7. 03
10. 16
1.18
"i'i'i
.34
.34
2.2
2. 2
i.'s
'i'9'
2. 2
i!o
.1
.1
85.
100.0
2.2
1.0
1.0
13. 3S
31.75
5.50
15.50
23. 00
5. 00
.50
24. 00
5.00
.50
25.75
6.25
.75
27. 75
2.25
1.25
2. 50
7.03
10. 43
2.27
.23
10.89
2 27
! 23
"ii.'es
2.84
.31
2.5
2.2
.1
.1
85.0
"".'i
85.0
.......
.s5.ll
100.
2.2
3.3
1.0
2.2
3.3
1.0
"2." 2'
3.3
1.0
.1
4.0
85.
.1
4.0
85.
12.69
1.02
.57
2.2
3. 3
1.0
.1
4.0
14.7
"ii."7
'lill
~ii.~7
"ii'7
"i4."7
"ii."7
"ii"?
"ii.'7
'ii'7
"ii.7
"is." 4
"is.'i
"is.'i
"is." 4
"is. 4
"is.'i
"ii'7
15.0
is. 1
19.8
IS. 4
18. 1
'is.'i
20. 9
18.9
18.4
5.
IS. 4
5.0
.1 I 18.4
4. 5.
s.5.0
is.4
5.0
L65
Table 38. — Data for computing percentage composition of cooked foods used in the dietary
studies — Continued.
Ref-
er-
ence
No.
Kinds of cooked food and of ingredi-
ents.
Weight of in-
gredients.
Percent
ofi
ige composition
ngredients.
conked food.
I'm
tein.
Fat.
Per ct.
Carbo-
hj
d rates.
228
Lbs.
26. 75
Kilns.
12.13
Lbs.
Kilos.
Perct.
Per ct.
21.75
4. 15
. 75
1 . 25
'J. 87
1 . 88
.31
. 57
2.3
3.3
i.n
11. 1
0.1
4.0
86.0
1.0
19 s
Milk
Butter
Flour
75 I
•>::i
Potato cakes, tried
20.00
9.07
19.00
1 . 35
8. 62
.61
2. 2
1.0
.1
S5.0
18 1
Butter
•'.;i
Rhubarb sauce
19'2. 89
Rhubarb, canned (as fresh rhu-
346.00
89. 25
156. 95
III. IS
.0
.7
:; fi
100
"37
Bean soupa
687.75 266.60
45. 66
17.511
20.41
7.94
22. 5
11.4
1.8
1.0
59
Flour
75 1
238
267.17
19. 75
1 1 . 25
1 . 50
22. 57
5.10
.OK
22. 5
11. 1
1.6
l.s
1.0
.3
59
'■'< i
'i 9
"in
( 'urn BOUp, clear"
92.50 tl.96
< lorn, canned &
Meat (soup stock) a
Milk
29. 75
1.00
1.50
13. 19
.45
.i;s
3. 3
1.0
11. 1
1.0
J6.C
1.0
5
Butter
Flour
75. 1
.,,.,
Potato soup "
96.00
43.55
Onions
2. 00
. 75
10.75
29.50
1 . 25
1.00
.91
.34
l.ss
13.38
! 15
1.6
1.1
2. 2
3.3
11. 1
I.I!
:!
.1
1.0
l.u
85.0
9. 9
:; :;
is J
Milk
;, n
75 1
Butter
?43
95.00
13.09
Tomatoes, canned 6
36. 25
2.50
1 . 75
.50
.50
1 . 50
16.44
1.13
.79
.23
.23
.68
8.0
1.6
II. I
1.0
.3
.3
1.0
S5.ll
7'i li
Onions, edible portion
Flour
9.9
75 1
Butter
100
"II
94.00
42. 64
Tomatoes, canned '>
37.00
3.00
2. 75
.50
16.78
1.30
.23
8.0
1.0
.3
85. o
79
Sugar
100.0
Butter
•.'Hi
Vegetable soup"
86. 75
38.90
2.00
2. 75
2. 60
12.50
1.50
1 . 50
. 10
.511
.60
.91
1 . 25
1.18
5. (17
.68
. 68
.18
.23
.27
8.0
3.
2.8
1.2
1.6
1.1
1.1
1.6
11. i
.3
.2
1.2
.2
.3
. 1
. 1
.3
1.0
79 o
9. s
19.0
4.0
9.9
9.3
Celery
5 6
Flour
75 ]
?47
Vegetable soup a
94.50
42. 87
•J. 5(1
12.50
2.50
1 . 25
:; ,,n
.60
1.13
5. 07
1.13
.57
1 . 59
.27
8.0
1.2
2.8
3.0
1.0
11.1
.3
.2
1.2
.3
1.0
79, ( 1
9 II
Corn, canned
19.(1
Onions, potatoes, carrots, and cab-
10.8
Flour
75. 1
248
Vegetable soup o
12.50
19.28
1.50
.511
'.l. 25
.25
1.75
2.:;:,
1 15
. 68
.23
1.211
.11
2. 15
1.07
.52
1.0
.9
1.2
S.O
2.8
2. 2
1.6
.3
.2
.2
.3
1.2
. 1
.3
7 1
1 ii
79.0
19.0
is. 1
249
Vegetable soup «
Rice
10.50
18.37
.50
1 . 25
. 22,
. 57
s.o
11.1
.3
l.u
79.0
Flour
75. 1
" Stock was used in making soup in almost every instance, but the quantity of nutrients in it could
noi be estimated, hence it is generally not mentioned.
'• These articles were cooked in the soup lor some time and then str
material may have cooked out of them was necessarily neglected ii
the soup.
trained out. Whatever nutritive
in computing the composition of
Ifi6
Table 38 —Data for computing percentage composition of cooked foods used in the dietary
studies— Continued.
Kef-
en ce
No.
250
Kinds oi cooked food and of ingredi-
ents.
Total weight of
cooked food.
255
257
259
260
264
266
Vegetable soup— Continued.
Tomatoes, canned
( inions
Carrots
Corn, canned
Cabbage
Potatoes
Vegetable soupa
Potatoes
Carrots
Onions
Rice
Tomatoes, canned
Flour
Vegetable sou] »«
Tomatoes, canned
Carrots
Onions
Potatoes
Rice
Cabbage
Flour
Squash, boiled
Squash
Succotash
Beans, lima, dried
Corn, canned
Butter
Flour .--•
Sweet potatoes, baked, edible portion
Sweet potatoes, edible portion . . .
Butter
Sugar - -
Sweet potatoes, boiled and browned.
Sweet potatoes
Butter --
Sweet potatoes, boiled and browned.
Sweet potatoes, edible portion
Sugar
Butter
Sweet potato roll
Sweet potatoes, edible portion
Butter
Sugar
Tomato sauce (stewed plum tomatoes)
Plum tomatoes, as purchased
Sugar
Flour
Tomato sauce (stewed plum tomatoes)
Plum tomatoes, as purchased
Sugar
Flour
Tomatoes, stewed
Tomatoes, canned
Butter
Sugar
Bread
Tomatoes, stewed
Tomatoes, canned
Bread
Sugar
Butter
Turnips, boiled, edible portion
Turnips, edible portion
Apples, baked, edible portion
Apples, edible portion
Sugar
Apples, baked, as purchased
Apples, as purchased
Sugar
Apples, baked, as purchased
Apples, as purchased
Sugar
Apples, fried
Apples, edible portion
Eggs, as purchased
Flour
U>s.
Kilos.
5-41.00 ■ 245.40
Weight of in-
gredients.
Lbs.
8. 75
2.50
1.00
3.70
1.75
2.00
564.25 i 255.94
69.50 I 31.53
530.66' 210.41
17. 50
1.75
2.00
15.00
13.75
14.50
Kilos.
3.97
1.13
.45
1.68
.79
.91
Percentage composition
of ingredients.
Pro-
tein.
Per ct.
1.2
1.4
.9
1.6
Carbo-
Fat. I hy-
drates.
Per ct.
0.2
.3
.2
1.2
.3
.1
Per ct.
4.0
S.9
7.4
19.0
5.6
is. 4
7.94
.79
.91
6.80
6.24
6.58
2 2
\.\
1.6
8.0
1.2
11.4
12.50
2. 25
.25
14.25
12. 00
7.50
12. 25
04.00 42.64
5.67
1.2
1.02
1.1
.11
1.6
6.46
2.2
5.44
8.0
3. 40
1.6
5. 56
11.4
.1
.4
.3
.3
.2
1.0
15. 42
17.00
85. 00
240. 00
S.00
3.00
'42.75
2. 00
.50
21.75
1.00
38. 56
108. 86
3.63
1.36
1.4
'is.T
2.8
1.0
11.4
.2
.4
.3
.1
.3
.3
1.0
19.39 ; 1.8
.91 I 1.0
.28
.5
"i*5
1.2
85.0
1.0
85.
22.25 I 10.09
140.25 I 63.62
59.25 26. SS
19.50
1.00
.40
>1.50
1.00
.50
9. 87
.45
8. 85
1.8
1.0
1.8
1.0
0.75 1.8
.45 , 1.0
.23 I
111.75
17.00
13.00
43. 75
11.00
5.75
50.69 ; .9
7.71
5.90 11.4
85.0
I. n
19.85 I .9
4.99
2.61 11.4
2S5.00 129.28
21.75
215.00
221.00
11.90
9.87
97. 52
18. 75
.25
1.50
1.00
20.10
1.50
.50
.35
1.2
1.0
S.51
.11
.68 ■
. 45 9. 2
S5.0
1.3
1.2
9.2
9.12
.68
.23 ....
.16 1.0
1.3
"85* 6
320. 00
100.25
21.00
2.00
238. 00
10. 75
241.50
7.00
8.25
1.50
2.50
9. 53
.91
107.06
4.S8
1.3
. ....
109. 55
3.18
3.74
.68
1.13
.4 .5
13.1 i 9.3
11.4 I 1.0
18.4
9.3
9.9
79.0
4.0
75.1
4.0
9.3
9.9
18.4
79.0
5.6
75.1
9.0
65. 9
19.0
75. 1
~27^4
100.0
"i»7.'4
27.4
100.0
100.0
3.9
100.0
75.1
3.9
100.
75.1
100.0
53. 1
4.0
53.1
100.0
14.2
100.0
10. s
400.0
40. S
400.0
a Stock was used in makink soup in almost every instance
not be estimated, hence it is generally not mentioned.
but the quantity of nutrients m
14.2
*75."i
it could
167
Table 38. — Data for computing percentage composition of cooked foods used in the dietary
studies — < 'on tinned.
Ref-
er-
ence
No.
283
284
286
287
288
289
290
•Jill
295
296
297
298
299
800
303
304
Kinds of cooked food and of ingredi-
ents.
Total weight nt'
ci inked food.
Lbs.
27.00
Kilos.
12.25
Weight of in-
gredients.
Lbs.
I'ears, stewed, edible portion
Pears, edible portion ' 19.00
Sugar 1 3.00
Pears, stewed, edible portion
Pears, edible portion 17.00
Sugar 4. 25
Prunes, stewed, as purchased
Prunes, dried ' 8, 50
Sugar ] 3.50
Prunes, stewed, as purchased 123.25 55.91
Prunes, dried i ' 50. 50
Sugar 14. 25
Prunes, stewed, as purchased 109.75 49.7s
Prunes, dried ' ■ 51.00
Suga r j 1 5. 50
Prunes, stewed, as purchased 96.75! 43.89
Prunes, dried 47.75
Sugar 11.25
Prunes, stewed, as purchased 502.00 227.71
Prunes, dried 200. 00
Sugar 48.00
Apple sauce 19. 00 I 8. 62
Apples, as purchased 13. 50
Sugar 3. 75
Apple sauce 21. 50 9. 75
Apples, edible portion 19. 50
Lemons, as purchased .50
Sugar ! 3. 00
Applesauce 18.50! s. 39
Apples, edible portion 11. 00
Sugar 2. 00
Apple sauce 25. 50 1 1 . 57
Apples, edible portion 22.00
Sugar ! 6. 00
8.62
1.36
17.00
n
5. 07
1.81
103. :
47.06
32.50 14.74
Apple sauce
Apples, edible portion ! 12.50
Sugar 4.00
Apple sauce
Apples, edible portion 17.50 ; 7.94
Sugar 4.75 2. 15
Apple sauce (from another lot) | 10.50 4.70
Apple sauce (from evaporated apples)
Apples, evaporated ! 100. 00 45. 36
Sugar ! 05.00 29.48
Cranberry sauce
Cranberries, as purchased ' I 13.50 6.12
Sugar 5. 75 '>, 61
Peach sauce (from evaporated
peaches)
Peaches, evaporated ' 50.00 22.68
Sugar 7.50 3.40
Peach sauce (from evaporated
peaches)
Peaches, evaporated '.. 10.00 1.54
Sugar 2. 25 1 . 02
Peach sauce (from evaporated
. peaches)
Peaches, evaporated 150.00 68.04
Sugar 00.00 27.22
Hash..
Beef, boiled, as purchased ias
boiled beef, canned) 25.00 11.34
Onions -• 1. 50 .68
Potatoes, boiled 26.75 12.13
Hash, baked 132.00 59.86
Beef, boiled, edible portion 1 48.00
Potatoes, steamed ' 56.00
Onions, tops ' 3.50
Fatgravy 21.00
Bread crumbs (as bread ) 2. 00
Liver and bacon, fried 10.00 1.54
Li ver 5. 50
Bacon, fat, edible portion 14.50
Fat cooked out • 6.00
Meat pie 49.50 22.46
Stew beef and pork, chopped
Average of beef an. 1 pork side ' 21.00 9.53
7.71
1.93
3.86
1.59
22. 91
6. 40
23. 13
7.03
21.00
5. 10
90.:
2i.;
6.12
1.70
8. 85
.23
1.36
Percentage composition
of ingredients.
Pro-
tein.
Perct.
""6.6
Fat.
Perct.
"b'.b
Carbo-
hy-
drates.
Perct.
.4
.....
'i.'tV
152.00 205.03
56. 00 25. 10
2.i. ■>
1.6
2.5
22. 77
25.10
1.59
9. 53
.91
2. 50
6.58
2. 72
20. 7
9.9
.5
.4
±2
1.0
1.0
22. 5
.3
.1
33.1
29 3
2.4
l.o .1
75.0
9.2 1.3
4.5
07. 4
100.0
14.1
100.0
14.0
100. 1
02. 2
100.
02. 2
100.0
02. 2
100.0
02. 2
100.0
02.2
100.0
10. S
100.0
14.2
5.9
100.0
14.2
100.
14.2
100.0
14.2
100.0
14.2
100.0
00. 1
100.0
9.9
100.0
02. 5
1011.
62.5
loo.O
02. 5
100.0
9. 9
20.9
20. 1
11.2
:.:', 1
i.*5
I OX
Table 38. — Data for computing percentage composition of cooked foods used in the dietary
studies ( Jontinued.
Ref-
Kinds of cooked f I and of Ingredi
rills.
\\ eight of in-
gredients.
Percentage composition
of ingredients.
er-
ence
No.
cooked food,
I'm
tein.
Kal.
1 :u bO
hy-
drates.
311
Meal pie— Continued.
TJ>8.
Kilos.
Lbe.
15.00
7. 25
2. 50
KHoi
0. SO
:>,. 2'.)
1.18
Per ct.
2.2
11. 1
Per ct.
0. 1
1.0
100.0
Per <■/.
is. 1
Flour
7.".. 1
Lard
•12.50
19.28
21.25
LI. 50
2.0(1
9. (i 1
.".. 22
.01
IS. 1
2. 2
ll.l
22.0
d
is. 1
Flour
7.Y 1
Beei stew
2 IS. (II)
98. 89
Beef (average of several compu-
61.00
6.50
13.75
12.50
2.50
27.25
27. 07
2.'.);.
0.21
5. 07
1.18
12.36
28. 5
22.
2. 5
II. 1
1.0
2. 2
30.5
2 .1
1.0
.8
.1
Beef, lean (as round i, edible poi
2O.0
Flour
7.'.. 1
0.
18. 1
".ii
207.50
94. 12
Beef, boiled, edible portion (as
51 ,,ii
11.75
30.00
2. 75
20. OS
0. 00
13.61
1 . 25
80.5
II. 1
2.2
1.0
30.6
.3
7. r >. 1
is. 1
0.
226.50
1(12.71
Heel, boiled, edible portion (as
No 5)
29. 25
81.00
35.50
2.00
10.50
13.27
11.00
10. 10
.01
7.49
30.5
2.2
31.8
1.0
11. 1
30.6
.1
28. ::
.8
1.0
is. 1
0.
75. 1
49.00
Mutton, neck, as purchased
28. 75
17.25
1.25
1.50
IS. 01
7.82
.57
. OS
12.8
2.2
11. 1
17.0
. 1
1.0
100.0
is. 1
7:.. 1
319
Chicken, creamed
•jr.. vr.
1 1 68
8.00
12.00
. 25
:;. 68
... ii
.11
17.0
3. :\
1.0
11.5
1.0
85.
2. 1
Milk
5.0
Mutter .
321
19.75
8.96
9.50
7.50
1.00
.75
4.31
3 to
. 15
.::t
0.0
3. 8
1.0
ll.l
1.8
4.0
85,0
1.0
3.8
Milk
A. II
Butter
75. 1
......
■11.75
20.30
15.00
26. 25
.50
o.so
11.01
. 2)'.
0.0
3.8
1.0
1.3
1.0
85.0
3. 3
Milk
5.
Butter ...
92. 50
ii 96
12.75
1. 10
11.75
.50
5. 7S
.50
18.94
.2::
0.0
11.1
3.3
1.0
1.3
l.o
l.o
S5.0
3. ::
75. 1
Milk
5.0
Cutler ..
10 00
2.00
3.00
.50
.75
.01
1 36
. 2::
.34
in. 1
8/8
11. 1
1.0
0. 3
l.o
l.o
85.0
Milk
5.0
75. 1
Butter
320
7. 25
8. 29
Butter
.75
. 50
.:;t
. 23
1.0
11. 1
85.0
1.0
75.1
330
S. 75
_ 8.97
1.15
. 52
1.0
.:;
'I
381
Milk
2. 15
.98
1.00
I.IIO
. 15
. 45
. 15
.117
3. ::
11. 1
1.2
l.o
1.0
5.0
Flour
7.-.. 1
Rice, boiled
12. 1
20.00
9.07
2. 75
::. 2;.
7. 50
.00
1 . 25
1. 17
3.40
.27
25.
l;',. 1
:!. ::
11. 1
33. 7
.0
• 4.0
1.0
2. 1
71.1
Milk
5.0
75. 1
:;:;i
59. 25
26. 88
12.00
id. 15
5. II
8. 00
1:: 1
1 1.2
.0
71. 1
Tomatoes, canned
1.0
i The nutrients in these materials could n<>i be calculated.
169
Tabi i: 38.- -Data for computing percentagi composition of cooked foods used in the dietary
studies — < Jontinued.
Ref-
Vllre
No.
334
13
836
Kinds of cooked I 1 and of ingredi-
ents.
Total weight of
cooked food.
Weigh! of in
gredients.
Percentage composition
i>r ingredients.
Pro-
tein.
Fat.
Carbo-
hy-
Macaroni and tomatoes— Continued.
Lbs.
Kilos.
Lbs.
,25
Kilos.
1.02
. II
Per ct.
11. l
1.0
Per ri.
1.0
85.
Per ct.
75. 1
Butter
Muffins
12.25
5. 56
Butter
.75
.7.".
2.50
6.00
5.00
.34
.34
1.13
2. 72
2. 27
1.0
14.8
11. 1
3.8
85.0
LOO.O
10. 5
l.i)
4.0
Flour
7") 1
Milk
5.0
18.00
8.17
2.25
3.25
14.25
1.02
1.47
6. 16
luo.o
14.8
::. 3
10.5
1.0
Milk
:..n
■js. 75
13.04
Milk
22.00
1.00
3.60
3.25
9. 98
.45
1.63
1.47
3. 8
12.9
13.0
1.0
is. 7
.2
5.
30 ::
100.0
10.75
4.88
Milk .'
1.26
1 . 50
3.00
1 . 98
. 68
i 36
3.3
4.0
6.0
100.0
13.1
9.3
84.50
6.00
25.50
::. 75
2. 72
1 1 . 57
1.70
100.0
Milk :
8. 3
i;;. l
4.0
9.3
5.0
5. 56
1.50
lit. nil
.7.".
.68
1.54
.34
9. 8
LOO.O
13.0
.2
Lemon jelly
29.00
1.00
1.00
1.50
1.50
. 15
2.04
. 68
91.4
. 1
9. 8
100.0
34.0
25.50
11.57
19. 00
3. 75
1.60
1.90
8. 62
1.70
.7:!
.86
.4
11. 1
.6
l.u
100.0
11.2
75. 1
100.0
269. 50
103.00
24.00
60.00
30.00
46. 72
10.89
27.22
13.61
.6
■■-
3. 6
n in. ii
11.4
1.0
100.0
7f,. 1
Lard
228.50
4. 75
1.60
20.50
6.00
7.50
3. 88
46. 50
2. 15
. 68
9.30
2. 72
3. in
1.76
21.09
2. 1
2. 3
1.7
3.0
71.2
Mutter
Pudding, chocolate
Milk
25.50
1 1 . 57
68. 5
100.0
13.1
9. ii
1.0
9. 2
9. 3
9.3
85.0
1.3
11.2
58. 1
21.75
2. 75
1.50
9. 87
,34
1 . 25
. 68
8.8
12.9
1.0
is. 7
."..
80.8
Sugar
100.0
90.0
Pudding, chocolate
Milk
24.35
23.25
3. 25
1. 00
1.35
10.65
1. 17
1..
.61
3. 3
4.0
5.
100.
12.9
is. 7
30.8
90.0
Butter
13.50
6.12
1.35
1.25
•_'. 7.".
1 . 95
5.00
.61
1 . 25
.89
2. 27
"To'
3.3
13. i
11. 1
85.
1.0
9. :;
l.u
LOO.O
Milk
6.0
7.".. 1
2"
LI. 34
Milk
20.00
:;. 7.".
,ii
2.50
9.07
1.70
. 28
3. 3
13.1
1.0
9 ;.
5.0
100.0
29.50
13.38
3. 25
1. 17
10.82
LOO.O
Milk
3.3
4.0
5,
a Percentage composition estimated.
170
Table 38. — Data for computing percentagt composition of cooked foods used in the dietary
studies — Conti n ued .
a The nutrients in these materials could not be calculated.
Ref-
Kinds of cooked food and of ingredi-
ents.
Total weight of
cooked food.
Weight of in-
gredients.
Percentage composition
of ingredients.
ence
No.
Pro-
tein.
Carbo-
Fat. ! hy-
dra tes
361
Pudding, floating island— Continued.
Eggs, edible portion
Lbs.
Kilos.
Lbs.
3. .50
1.45
1.25
Kilos.
1.59
.66
•' 7
Per ct.
14.8
Per ct.
10.5
Perct.
90.0
75. 1
11.4
1.0
363
Pudding, junket
33. 75
15.31
Milk
24.00
1.25
1.50
7.00
10. 89
. 57
.68
:;.. 18
3.3
4. 5.
100.0
60.0
1.0
.8
.2 11.6
364
29. 50
13.38
Milk
16. 75
3.25
11.00
7.60
1.47
4.99
3.3
13.1
1.3
4.0 5.0
9.3
ISO
o. 8
100.0
2. 50
1.13
365
130.75
59. 31
10.00
14. 25
13.75
53. 50
9.75
4.54
6. 46
6.24
24.27
4.42
8.0
13.1
.3 79.
9.3
100.
5.0
Milk
3.3
S. s
4.0
8.3 54.1
366
110.00
49.90
5. 75
24. 26
10. 25
21.25
10. 00
5.00
8. 75
9.75
2. 61
11.00
4.65
9.64
4.54
2. 27
3.97
4.42
9.0
11.4
4.7
2.4
9.2
2.6
9.3 11.2
1.0 75.1
Suet
81.8 1
- 1.7 74.2
1.3 53.1
3.3 76-1
70.
100.0
367
318. 50
144.47
39. 00
50. 00
69. 00
28. 50
10.00
l.\ ;."'
48. 00
41.50
17.69
22. 68
31.30
12. 93
4.54
7.14
21.77
20.19
11.5
2.4
1.6 61.2
1.7 74.2
70.0
2. 6
3.3
76. 1
100.0
Suet
4.7
3.3
11.4
81.8
4.0
1.0
Milk
5.0
75.1
369
11.50
5. 22
1.50
3.00
2.00
.68
1.36
.91
14.8
. 7
10.5
.5
5.9
ioo.o
370
10. 75
4.88
Butter
. .
.45
1.00
1.50
.20
.45
. 68
1.0
13.1
85.
9.3
100.0
371
8. 00
3. 63
Milk
6.00
1.25
1.00
2. 72
. 57
.45
3.3
14.8
4.0
10.5
5. o
-
100.
o
LP. Mr '08
V
LIBRARY OF CONGRESS