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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. 
 
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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 
 
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