3/ in No. 31. I'. S. DEPARTMENT OF A( ikfCCl/rrkK. Bulletin No. 31 174 OFFICE OF EXPERIMENT STATIONS. i A DIETARY STUJ)IES .<% AT THE I XIVERSITY OF MI ° % i IN 1 S Q 5 AND Ob flf . BAT& RELATING TO BREAD AND MEAT ^3? i ^CONSUMPTION IN MISSOURI. tX * I: H. B. GIBSON, S. CALVEET, and D. W. MAY, N 3 •"" hiar ..v s ? .- UNIVERSITY or MISSOURI. /',*<• WITH COMMENTS, f BY W. 0. ATWATER and OHAS. D. WOODS. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1806. Bulletin No. 31. 1Tl U.S. DEPARTMENT OF AGRICULTURE. OFFICE OF EXPERIMENT STATIONS. DIETARY STUDIES AT THE UNIVERSITY OF MISSOURI IX 1 8 Q 5 AXD DATA RELATING TO BREAD AND MEAT CONSUMPTION IX MISSOURI. BY E. B. GIBSON, S. OALVEET, and D. W, MAY, mrrvjgatsiTT or Missouri. WITH COMMENTS, BY W. 0. ATWATER and OKAS, D, WOODS. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1896. LETTER OF TRANSMITTAL. United States Department of Agriculture, Office of Experiment Stations, Washington, I). C, June 15, 1806. Sir: I have the honor to transmit herewith a report on the food supply and consumption in Missouri, made in 1895, by II. B. Gibson, professor of chemistry of the University of Missouri, S. Calvert, and D. W. May. Two dietary studies of a students' club at the University of .Missouri and an investigation of the relative bread and meat con- sumption in families in the State are included in this report. These investigations constitute a part of the inquiries made with aid of the funds appropriated by Congress " to enable the Secretary of Agricul- ture to investigate and report upon the nutritive value of the various articles and commodities used for human food. 77 They were conducted under the immediate supervision of Prof. W. O. Atwater, special agent in charge of nutrition investigations, in accordance with instructions given by the Director of this Office. In carrying out the provisions of the act above cited, representative localities have been selected in different parts of the country in order that definite information regarding the food supply and consumption of people living under different conditions might be obtained. The University of Missouri, at Columbia, Mo., offered many facilities for dietary work. It has well-equipped laboratories, and the department of chemistry was under the direction of Professor Gibson, one of the best authorities on dietary work in America. It was the original intention to make a somewhat extended series of investigations, but the work which was begun by Professor Gibson was interrupted by his untimely death in October, 1895. Comments on these investigations made by Professor Atwater and Mr. Woods, and appended to Professor Gibson's report herewith, indicate the value of the Missouri dietary investigations when taken in connection with those carried on elsewhere. Professor Gibson's report and the accompanying comments by the special agents of this Department are respectfully submitted, with the recommendation that they be published as Bulletin Xo. 31 of this Office. Kespectfullv, A. C. True, Director. Hon. J. Sterlings Morton, Secretary of Agriculture. CONTEXTS. Page. Plan ot' investigations 7 Bread and meat consumption 7 The dietary studies 9 Description of food materials analyzed 10 Dietary studies of the college clnb in Missouri 13 First dietary study of the college (dub 13 oud dietary study of the college club 16 Comments on the food investigations at the University of Missouri 2L Bread and meat consumption of families in Missouri 2L Comparison of dietaries of college students in Missouri, Tennessee, and Connecticut . 22 INVESTIGATIONS CONCERNING FOOD SUPPLY AND CONSUMP- TION IX MISSOURI IN 1895. This investigation has been prosecuted in two directions, namely, (1) an inquiry regarding the bread and meat consumption in the State, and (2) the studies of two dietaries of a students' boarding club at the State university. PLAN OF INVESTIGATIONS. The methods followed in the two dietaries described in this report are essentially those explained by Professor Atwater in a previous pub- lication of this Office. 1 The waste, however, was treated in a different way, which is described in detail. The methods used in analysis are those described in the report of the Connecticut Storrs Station for 1891, pp. 47-19, and in Bulletin No. 29 of this Office, p. 8. BREAD AND MEAT CONSUMPTION. The university community furnishes an excellent field for the collec- tion of approximate statistics regarding the dietary practices which pre- vail throughout the State. The students represent almost every county in the State, and are drawn from families in all the ordinary walks of life. Information furnished by them as to the kinds and approximate quantities of bread and meat used in their homes, while doubtless not accurate in comparison with, for instance, the statistical results of the study of a dietary, compares favorably with the quality of the aver- age statistical information. With a view to the collection of informa- tion of this character, a circular, of which the following list of questions formed the essential feature, was placed in the hands of the students of the university : GENERAL STATISTICS. Home residence. — Town, . County, . Occupation . — Please underscore the occupation of the head of your family : Farmer. Mechanic. Business. Professional. Family. — Number of persons over 18 years, . Number of persons 12 to 18 years, . Number of persons under 12 years, . SPECIAL STATISTICS. Bread. — Please state the approximate percentages of the following- kinds of bread used in your home : Biscuit, per cent ; light bread. per cent ; corn bread, per cent. 1 U. S. Dept. Agr., Office of Experiment Stations Bui. 21. 8 Meat. — Please state the approximate percentages of the following kinds of meat used in yonr home: Beef, per cent; veal, per cent; pork, per cent; mutton. percent; poultry, percent; game, percent; fish, percent. Two hundred and eighty-two replies, representing as many families, living in 74 of the 114 counties of the State, were received. These sta- tistics are given in a condensed form in Table 1. The proportions of the various kinds of bread and meat used at the college boarding club arc also included in the table, the quantities of biscuit and coin bread being estimated from the amounts of Hour and corn meal which were consumed during the dietary tests. All the raised bread used at the club was purchased at a local bakery. The figures in the table express percentages and not amounts. Those for bread show the percentage which each kind is estimated to make of the total bread used. The same is true with the meat. That is to say. when the reports from the farmers' families were classified and their statements averaged, it appeared that in 142 families, living in 59 counties, the average number of persons per family was 6.4. Of every 100 pounds of "bread*' used by these families 53.7 pounds were in the form of biscuit, 30.7 pounds were raised bread, and 15.G pounds corn bread. Of the total weight of meat 56.9 per cent was pork, 20.9 beef, and 12.9 poultry, the remainder consisting of mutton, veal, fish, and game. Table 1. — Approximate bread and meat consumption of families in Missouri. Families. I - s - Kiiit s of bread. Ivind.s of meat. Occupation. •- - — 1 •6 ~ is > ffl = a T. z. T. 9 = J i 1 75 - X H < o ~ ► ^ - r.ct. P .«. P.ct. r.ct. P.ct. r.ct. P.ct. P.ct. P.ct. P.ct. 14 5.1 5.4 G 31 46.7 44.9 41.4 41.8 11.9 13.3 40.2 49. G 2.9 4.0 32.4 23.5 3.6 g 7 11.0 12.0 2.8 2.8 7.1 Business 5 4 — ional 48 5.4 28 52.6 36.2 11.2 47.0 3.3 25.3 4.5 11.7 3.1 5.1 48.1 53.7 39.8 30.7 12.1 15.6 45.6 20.9 3.4 .9 27.0 56.9 3.6 2.7 11.6 12.9 2.9 2. 9 5.9 Farmers 142 G.4 59 2.8 University board- 45.0 46.0 9.0 66.0 26.0 6.0 2.0 The contrast between the food consumption of the farmers' families (country population) and those of mechanics, business and professional men (largely town population) is well defined, and in some respects even striking. Especially is this true of the meats consumed. The farmer does not have easy access to the butcher's shops, and further- more has no conveniences for keeping fresh beef. lie therefore lives largely on pork and poultry, the former being more palatable when preserved than when fresh, and the latter always at hand. THE DIETARY STUDIES. The university boarding club is specially adapted to a dietary study. This club, which has a membership <>t' approximately loo, is conducted in essentially the same manner as the numerous boarding clubs which form such a prominent feature of American college communities. It-; members, with few if any exceptions, are Missourians, coming from families engaged in the ordinary vocations and living in all portions of the State. These young men live in a thoroughly substantial although modest fashion, their table being, in no far as practicable, copied after the dietary practices of their own homes. The extent to which they succeed in this may be seen from Table 1. The percentages of biscuit, raised bread, and corn bread do not differ essentially from those prev- alent in the State at large; that of the beef is noticeably higher. This is due largely to two causes, namely, an opportunity for the storage of fresh meat, which is of course wanting in rural communities, and per- haps more especially to the fact that the club buys its beef by the quarter during a considerable portion of the year. The details of the dietaries will be found beyond (Tables 6, 7, 8, 9, 10, and 11). The preliminary test (No. 91) 1 covered a period of six consecutive days, and tire final test (No. 95) a period of seven consecu- tive days. The amount of nutrients purchased, wasted, and eaten per mail per day in each test and the average of the two are shown in the following table: Table 2. — Nutrients purchased, wasted, and eaten per man per day. -o~~ r „„ T7„+ Carbohv- Fuel Nutritive Protein. Fat. ^^ valm ,_ ^^ Purchased: Grams. Grams. Grams. No.94 1 107 169 458 No.95 107 183 443 Average. Wasted : No.94 Xo. 95 Average. Eaten : No. 94 No. 95 Average. 107 170 450 11 14 11 18 11 16 96 155 96 165 96 160 417 404 410 Calories. ' 3,885 3.900 3,920 350 375 360 3.540 1:8.0 3,585 1:8.0 3,560 1:8.0 These dietaries are striking in point of their comparatively high potential energy and wide nutritive ratio, due to the relatively large proportions of fats and carbohydrates. The protein consumed (95 grams) is slightly below the average, and furthermore 40 per cent of the protein is of vegetable origin, principally from bread. Inasmuch as the digestibility of the vegetable protein is slightly less than that of the animal protein, the actual metabolism of the nitrogen compounds could hardly have exceeded 90 grams. This possible shortage seems ^he nuinbe/s of the dietary studies are laboratory numbers used iu the investi- gations of which this study forms a part. 10 to have been covered by an increased consumption of fats, the average amount being H>1 grams. This substitution can, however, scarcely be regarded as detrimental, as it does not entail an undesirable excess of the carbohydrates, which is usually the most noticeable defect in dietaries with so wide a nutritive ratio. The protein compounds form 14.4 per cent of the weight of the total nutrients, and their energy amounts to 11 per cent of the total energy. The method employed in handling the table and kitchen wastes deserves special attention. The wastes were kept in three distinct portions, namely, (1) meats and other animal food materials; (2) bread of all descriptions, and (3) vegetables. No attempt was made to dry this material, but at intervals of a few days, the interval depending on the rapidity of the accumulation and the weather, each portion was treated as follows: 1. Meat, etc. — All bone was removed and the edible portion was chopped, weighed, and sampled. This sample was then prepared for analysis in the ordinary manner. 2. Bread. — The various kinds of bread were separated, weighed, sam- pled, and analyzed in the usual way. 3. Vegetables. — This portion of the waste was thoroughly mixed, weighed, and sampled and the sample prepared for analysis in the same way as the meats. Each sample of meat and vegetable waste was analyzed separately, although "composite samples'' might have been made. This method has two decided advantages — first, a great saving of labor and fuel, and second, the possibility of an actual division of the nutrients according to their respective sources, namely, animal foods, bread and breadstuff's, and vegetables. DESCRIPTION OF FOOD MATERIALS ANALYZED. In connection with the dietary studies the following analyses were made : Beef. — The local market was considerably affected by the unusually high prices which prevailed at the time when these dietary studies were made (May, 1895). Much of the beef offered for sale had been raised in the immediate vicinity, and at that season was very young, watery, and often immature as well; high prices elsewhere had forced it upon the market before it was in the proper condition. With the exception of the samples of porterhouse steak (80) and rib ends (172), the analyses will be of little interest except in their present use. The beef used at the boarding club at a given meal was of such a varied character — often representing four or rive cuts — that it was impossible with the time at our disposal to take specimens of each particular cut for analysis. Specimens 120-123, 124 and L25 are there- fore samples of miscellaneous cuts of the forequarter — rib,»chuck, neck, 11 brisket, plate, etc., in "whatever proportion the several cuts were pur- chased in the market for each meal. Pork. — No. 2088 was a so-called "country-cured" shoulder. Farmers salt shoulders and hams for winter and spring use, but do not smoke them. Pork cured in this way is used largely in the country, and a considerable quantity of it finds its way into town groceries. Poultry. — No. 2700 was a fowl of average fatness. Dairy products. — Nos. 11, 12, and 13 are milk from a Holstein-Friesian herd and No. 14 is from a Jersey herd. No. L5 is a fair specimen of farmer's butter. Nos. 4030 and 4041 are "cottolene" and "oleomarga- rine," respectively. Bread, etc. — No. 5430 is wheat bread, baker's 5-cent loaf. No. 5438 is graham bread, baker's 5-cent loaf. No. 5450 is soda and sour milk or baking powder biscuit, homemade. This is the form of wheat bread principally used in country districts, and also to a considerable extent by town population. (See Table 1.) No. 5150 is wheat ilour, so-called "half patent," milled in Columbia. No. 0107 is sorghum molasses. Table 3. — Composition of food materials as purchased, including both edible portion and refuse, analyzed at Columbia, Mo. Kind of food material. ANIMAL FOOD. Beef: Porterhouse steak Rib Roast Do Steak, forequarter Do Do Do Cottolene Oleomargarine Pork: Shoulder, salted (not smoked) Poultry : Fowl Butter Milk, whole Milk, skimmed Milk, skimmed, sour 3 Buttermilk* VEGETABLE FOOD. Wheat Hour, roller process Bread Bread, graham Biscuit Molasses (sorghum) Refer- ence num- ber. 86 172 124 125 120 121 122 123 4030 4041 2088 2700 2 15 2 11 212 2 13 *14 5150 5430 5438 5450 6107 Refuse, Per ct. 14.5 21.0 25.5 15.0 13.5 13.5 12.5 10.5 WTatei 26.0 33.0 Per ct. 49.1 42. (j 36.5 45.3 53. 2 04. 4 52.8 52.0 10.2 16. 7 44.7 12.5 88.7 91.3 91.7 91.3 11.1 31.4 30.5 22.9 27.4 Pro- tein. Per ct. 16.9 14.2 12.0 14.1 17.1 17.3 16.8 16.9 il.O 10.7 12.8 '1.2 3.5 3.5 11.7 7.3 7.4 9.3 Carbohy- drates. Per ct. 18.6 21.4 25.3 24.8 15.2 3.7 17.0 19.6 100.0 86.1 43.1 8.8 84.7 3.7 .6 .7 1.1 .8 .7 2.3 13.7 Per cent. 3.4 3.8 7.".. 9 59.5 58.4 52.6 69.5 Ash Fuel value per pound. Per ct. < 'aloru s. 0.9 .8 . 7 .8 1.0 1.1 .9 1.0 .5 1.1 1.4 1.5 3.1 1,100 1,105 1,290 1,310 960 480 1,030 1,140 4, 220 3,650 2,020 610 ::. 595 285 1. 665 1.270 1. 320 1,730 1.290 1 Curd. 2 Columbia laboratory number. 3 Only water and fat determine* 12 Tabus 4. — Composition of/rah, edible portion of food materials analyzed at Columbia, Mo. Kind of food material. Refer- ence num- ber. Water. Protein. Fat. Carbohy- drates. Ash. Fuel value per pound. ANIMAL KOOD. 86 172 124 125 120 121 122 123 4030 4041 2088 2706 215 2 11 •12 2 13 2 14 5150 5430 5438 5450 6107 Per <■■ nt. 57. 4 53.9 49.0 53.3 61.5 74.4 CO. 4 58.1 Per cent. 19.8 18.0 16.1 16.6 19.8 20.0 19.2 18.9 Per cent. 21.8 •_'T. 1 34. Per cent. Percent. 1.0 1.0 .9 .9 1.1 1.3 1.0 1.1 1,290 1 480 Rib 1 735 1),. 29.2 17.6 4 3 1 r )40 forequarter 1,110 n,, Do 19.4 21.9 100.0 86.1 58.2 13.1 84.7 3.7 .6 .7 1.1 .8 .7 2.3 13.7 1,175 1 ''75 1),, 4 220 10.2 22.6 66. 7 12.5 88.7 91.3 91.7 91.3 11.1 31.4 30.5 22.9 27.4 »1. 14.5 19.1 U.2 3.5 3.5 li. 7 4.7 1.1 1.6 .7 .8 3, 050 2 7 9 5 Pork : Shoulder, salted (not Poultry : Fowl 90S Butter 3, 595 285 3.4 3.8 160 11.7 7.3 7.4 9.3 VEGETABLE FOOD. Wheat flour, roller process . . . 75.9 59.5 58 4 52.6 69.5 .5 1.1 1.4 1.5 31 1. 065 1,270 1 320 1.730 Molassc > ( sorghum) 1,290 i Curd. 2 Columbia laboratory number. 3 Only -water and fat determined. Table 5. — Comjyosition of water-free substance of edible portion of food materials ana. Ixjzed at Columbia, Mo. Kind of food material. ANIMAL FOOD. Beef: Porterhouse steak Rib Eoast Do Steak, forequarter Do Do Do Cottolene Oleomargarine Pork: Shoulder, salted (uot smoked) Poultry : Fowl Butter' Milk. whole Milk, skimmed Milk ski tinned, sour 3 Buttermilk 3 VEGETABLE FOOD. Wheat Hour, roller process... I I'.nad. graham Biscuit Molasses (sorghum) 5150 5430 5438 5450 6107 i Curd. 2 Columbia laboratory number. 3 Only water and fat determined. 13 DIETARY STUDIES OF THE COLLEGE CLUB IN MISSOURI. I riKST DIETARY sni>V OF l in: COLLEGE CL1 B (No. 94). The study began May H>, L895, ami continued six days. Til.' club was composed of 98 male students, the matron, and the household servants. The number of meals taken was as follows: Meals. Men 1. 753 Women (124 meals x 0.8 meal of man) equivalent to 99 Children (20 meals X 0.7 meal of man) equivalent to 14 Total number of meals taken equivalent to 1, 866 Equivalent to one man six hundred and twenty-two days. Remarks. — With exception of the waste 110 analyses were made espe- cially for this test. When possible the estimates of composition were based upon analyses made for the final test; in other cases the averages of American analyses* were taken. TABLE 6. — Composition and amounts of food materials and tabic and kitchen wastes in dietary of the college club in Missouri (dietary Xo. 04). Percentage composition. ' Weight used. Kind of food material. Protein. Fat. Carbohy- drates. Total food mate- rial. ^Nutrients. Protein. Fat. Carbohy- drates. ANIMAL FOOD. Beef: Steak ■ Per cent. 17.1 17.0 13.4 1.0 Per cent. 15. 2 13.4 23.8 8G. 1 Per cent. Grams. 10. 560 8, 620 52, 050 16, 010 Grams. 2.832 1.465 6,975 160 Grains. •J.:.! 7 1,155 12. 388 13, 784 Grams. Do Roast 1 Total 93, 240 11, 432 29, 844 Pork, etc. : 14.1 ]0.7 10.7 25.6 43.1 43.1 100.0 9,980 5, 080 35, 150 29, 260 1,407 609 3,761 2.555 '_'. 452 15.150 29, 260 Total 80, 080 790 7,150 32.430 13,720 910 102. 060 222, 720 12.250 52. 620 5. 777 101 1. 480 4,248 165 237 ::. "2 7,795 404 1,736 49, 417 70 772 3,081 11,021 311 .".. 776 1. 336 86 579 Poultry : Fowl ' 12.8 20.7 13.1 1.2 2G.0 3.5 3.5 3.3 3.3 8.8 10.8 9.5 84.7 34.2 3.7 .6 .7 1.1 1.2 86 Eggs Butter 1 Cheese 2.3 3.4 3.8 3.6 3.5 21 Milk, whole' 3, 470 8,463 441 Buttermilk » 1,842 617,970 ■J6. 947 14. 323 VEGETABLE FOOD. Cereals, sugar, etc. : 8.9 11.7 15.6 9.3 7.4 7.3 9.3 11.7 2.2 .8 7.3 13.7 2.3 .7 13.1 1.6 75. 1 75.9 68.0 52.6 58.4 59.5 69.2 72.9 100. 69.5 37.7 17, 060 100.930 3. 520 2,610 39, 350 .-7. 540 4,760 2.490 45, 340 30, 730 230 1,518 11,811 549 243 2.912 6, 390 443 291 375 807 ■jr. 7 9H5 613 623 40 12 812 70, 005 Oatmeal 2,394 Biscuit, soda • I.::::; 22. 980 3, 294 1,815 45, 340 21, 357 21.6 28.9 50 66 87 Total 334. 560 24, 207 4.044 240, 143 Composition estimated from analyses made in the subsequent dietary. *U. S. Dept. Agr., Office of Experiment Stations Bui. 28. 14 Table L7 6.8 25.6 .7 12. 7 80,080 j 5.777 790 1 101 7,150 1.480 32,430 1 4,248 13,720 165 910 237 389,650 i 13,507 Poultry Fish, etc . 86 0. 20 . 21 14.216 .10 Milk 31.30 Total animal food 617,970 334, 560 167 370 36. 947 100, 893 14. 323 1, 362. 2 81.5 222. 4 31.60 < lerea] - aches 24, 207 4,044 509 114 240. 143 27, 279 3,387 737. C 369.0 66. 2 53.4 11.4 .4 8.9 1.1 .3 529. 40 60 9 Fruit- 30. 060 198 7 50 Total vegetable food 531,990 29,587 4,667 270, 809 1,172.8 65.4 10.3 597. 10 'Total food 1,149,960 I 66.534 105,560 285, 132 2, 535. 146. 7 232. 7 628. 70 15 Table 7. — Recapitulation of weights and percentages of food materials and nutritive ingredients used in dietary of the college club in Missouri (dietary Vo. 94)- -Cont'd. i In grams. WeigW in pounds. Kind of food material. Pood material. Nutrients. Food ma- terial. Nutrienti . Pro- tein. Fat. Carbohy- drates. Pro- tein. Carbohy. drates. PBB MW PEH D LI • Beef, veal, and mutton 150 129 1 12 52 22 1 627 18 9 48 79 0.33 .29 0.04 .02 0.11 .18 Fish etc 2 7 ..... 22 1 5 19 1 9 .03 .11 .05 .02 .01 .04 Milk 2:5 1.38 .05 .02 0. 05 Total animal food 994 59 162 23 2.19 .13 .36 .05 Cereals, sugars, starches 538 269 48 39 9 6 1 386 44 5 1.19 .59 .11 .09 .02 .01 .85 .10 .01 Total vegetable food 855 48 7 435 1.89 .11 .01 .96 1, 849 107 169 458 4.08 .24 .37 1.01 PERCENTAGES OF TOTAL FOOD. Per cent. 8.1 6.9 .1 .6 2.8 1.2 .1 33.9 Per ct. 17.2 8.7 .1 2.2 6.4 .2 .4 20.3 Per ct. 28.3 46.8 .1 .7 2.9 11.0 .3 5.5 Per cent. Poultry Effes i Butter Milk 5.0 . 53.7 55. 5 95.6 5.0 Cereals, sugars, starches 29.1 14.0 2.6 36.4 7.8 .3 3 :t .1 84.2 9.6 1.2 Total vegetable food 46.3 44.5 4.4 9.3.0 Total food 100.0 100.0 100.0 100.0 1 1 Table 8. — -Nutrients and potential energy in food purchased, rejected, and eaten in dietary of the college chtb in Missouri (dietary Xo. 94). Nutrients. Fuel value. Kind of food material. Protein. Pat. Carbohy- drates. Food purchased : Grams. 36, 947 Grams. 100, 893 4. 667 Grams. 14. 323 270, 8il9 ( 'alorieg. 1 1 is 510 1,275, 030 Tot^l 66, 534 105, 560 285. 132 2, 423. 540 "Waste : 3.324 3,511 7.069 2,086 79,370 25, 491 138. 310 Total 6, 835 9,155 25.491 217, 680 Food actually eaten : 33, 623 26, 076 93. 824 2,581 14, 323 245.318 1, 069, 140 1, 136, 720 Total 59, 699 96, 405 259, 641 2, 205, 860 j 16 TABU B. — NutrienU and potential energy in foe I eaten in dietary of the college club in ontinned. rand of food matt-rial. Fuel Protein. Fat. Carbohy- value. '. PER MAN PER DAT. Grams. 59 7 Grami. - Calonet. Total 107 180 458 ' 5 6 11 41 280 Total 11 14 41 1 Animal Vegetable 54 4-_* 151 23 J ' Total 417 PERCENTAGES OF TOTAL FOOP PLRCHASED. Food purchae Percent. 1 r cent. Animal 55.5 5.0 47 4 Vegetable 44. 5 4.4 95. 52. 6 Total 100." 100.0 1 lw).0 Waste : Animal potable actually eaten: Ani:nal Vegetable Total ' 6.7 .. 2.0 3.3 5.3 8.9 5. 7 10.3 8.9 50.5 39.2 _ - 5.0 86.1 44.1 46.9 SECOND DIETARY STUDY OE THE COLLEGE CLUB | Xo. 95). The study began May 20. 1895. and continued seven days. During this period the cluh was composed of 95 male students, the matron, and household servants. The number of meals taken was M follows : MeaU. Men 1. 978 Women (156 meals x 0.8 meal of man equivalent to 125 Children | 40 meals X 0.7 meal of man' equivalent to Total number of meals taken equivalent to 2. 131 Equivalent to one man seven hundred and ten days. A considerable number of food materials were analyzed in tLvis die- tary, as was also the refuse. Such analyses are designated in the table following on page 17 by the letter a. 17 Table 9. — Composition and amounts of food materials and 1 and kitchen wastes in dietary of the college club in Missouri (dietary No. 95). Kind of food materia]. Beef: AN,MAL FOOD - steak, forequarter (a) ... Do Steak, forequarter' , Steak, forequarter (a) . - Do • Steak, porterhouse (a). .. Boast, miscellaneous (a) . Do Boast, miscellaneous ' ... Roast, chuck ' Bib ends (a) Dried and smoked Bologna Oleomargarine Total. Pork, etc: Shoulders, salted (a). Cottolene Total (o) .... Poultry: Fowl {a). Butter (a) Cheese Milk, whole (a) Milk, skimmed (a) Milk, skimmed, sour (a) Buttermilk (a) Total animal food. VEGETABLE FOOD. Cereals, sugar, etc: Corn meal Flour, wheat (a) , Oatmeal Biscuit, soda (a) Bread, graham (a) Bread, wheat (a) Crackers, cream Sugar, granulated Sugar, brown (a) Molasses, sorghum («). Cocoa Total. Percentage composition. Protein I'r ct. 17.1 17.3 17. 3 16.8 16.9 16.9 12.0 14.1 13.1 17.0 14.2 31.8 18.0 1.0 Fat. Per ct. 15. 2 3.7 3.7 17.0 19. G 18.6 25. 3 24.8 23.1 13.4 21.4 6.8 19.7 86.1 Carbohy- Total drates ■ " food mate- rial. Per cent. Nutrients. Protein. Fat. 43.1 100. Vegetables: Beans string Cabbage, edible portion Corn, canned Lettuce Onions -Peas, shelled Potatoes (31.5percentrefuse). Badishes Rhubarb Spinach Tomatoes, canned Total. Fruits, nuts, etc.: Bananas, pulp Jelly Pears Strawberries.. Total. Total vegetable food Total food 12. 8 13.1 1.2 26.0 3.5 3.5 3.3 3.3 9.5 84.7 34.2 3.7 2.3 3.4 3.6 3.5 9,750 10,660 5,440 10,210 9,750 10,770 I 9,980 16.560 11,340 680 2,270 14,630 Qram8. 1,667 1,844 922 914 1,726 1, 6 18 1,292 1.407 2,109 1,928 531 216 409 146 Qrams. 1.482 3! 1 197 925 1, 813 2. 725 2. 475 4,157 1,520 800 ■if, 447 Carbohy- 121,110 16.819 31,578 19,160 49,220 . 2, 050 8. 258 49. 220 68,380 : 16,100 i 41,280 23, 250 8, 160 I 142. 770 274, 430 44. 430 58, 970 2,050 2, 061 5, 408 279 2, 121 4,997 9.605 1,466 1,946 57, 478 1,417 3,921 19, 692 2, 791 5, 2S3 1.647 311 649 46, 752 124, 21.6 2.2 2.1 2.8 1.1 13.1 28.9 1.2 1.1 .5 1.0 75.1 75.9 68.0 52.6 58.4 59.5 69.2 100.0 99.2 69.5 37.7 9.4 5.8 19.3 2.7 8.9 16.1 18.0 4.6 2.2 3.1 4.0 22, 230 45, 930 89. 360 7,140 36, 400 29, 140 25, 860 340 361, 640 4.990 4.310 25, 520 3,180 1, 930 2.270 90, 150 11,000 17, 690 12. 470 14, 180 187, 690 22.9 77.1 10.6 6.8 1, 360 4,540 16, 330 10. 330 1,978 11, 603 761 63 3,399 6,523 664 489 797 .'3.-.G 93 1,056 i 625 ' 935 74 188 4.854 10, 428 1,606 2,064 19, 138 ] 6, 695 75. 657 3,318 358 26, 823 53. 169 4.941 36. 400 28, 907 17, 973 128 25.125 4, 449 264, 369 110 91 | 715 ] 35 29 100 893 110 70 262 J 170 I 20 17 I 332 ? 11 90 11 71 G2 29 469 250 4,925 86 172 366 16, 227 506 389 387 567 ::. 585 659 24, 344 16 50 82 103 38,56 I 114 223 312 3, 500 1.732 1,111 6.655 587,890 29.021 5,331 ! 295,368 75,773 130.098 I 314,506 341— -Xo. 31 1 Estimated from other analyses. J 18 TABLE V.— Composition and amounts of food materials and table and kitchen wastes in dietary of the college club in Missouri (dietary No. 95) — Continued. Blind <>t' f<> -continued. Table and kitchen waste: Meat (a) Do Do Fat Total animal Bread, wheat (a).. Bread, graham (a) Biscuit, soda (a). . Vegetable (a) Do Do Total vegetable Total waste Per <'. 21.9 23. 4 22.1 Fat. /', /• el, -.'Ii. 7 :;:. 7 35.0 100.0 Carbohy- drates. Ver cent. Weighl used. Total food ma- terial. Gram*. 6,350 6,350 6.010 4,540 Nuti i< Protein. drains. 1,391 1,480 1,328 23, 250 7.3 .7 7.4 2.3 9.3 13.7 2.7 2.9 3.0 3.6 2.8 5.0 59.5 58.4 52.6 13.6 15.3 12.5 26. 650 6, 920 8,960 5, 7So 5,780 9,070 4,205 1.945 512 - 156 173 254 Fat. 4 27,415 86. 410 078 27,415 Table 10. — Recapitulation of weights and percentages of food materials and nutritive ingredients used in dietary of the college club in Jlixsouri (dietary No. 95). Weight in grams. Weight in pounds. Kind of food material. Food material. Nutrients. Food ma- terial. Xutrients. Pro- tein. Fat. Carbohy- drates. Pro- tein. Fat. Carbohy- drates. FOR FAMILY, 7 DATS. T>re\' veal, and mutton 121,110 68. 380 16, 100 41, 280 23, 250 S, 160 520, 600 16, 819 31.578 4 266.9 150.7 35.5 91.0 51.3 18.0 1,147.7 37.1 4.5 4.6 11.9 .6 4.7 39.7 69.6 126.7 3.1 8.7 43.4 6.2 17.4 2,050 1 57.478 Poultry 2. 061 5.408 279 2, 121 18 014 1,417 3.921 19, 692 2, 791 Effca , Butter 18ft 40 Milk 7, 890 18. 946 41.80 Total animal food 798, 880 46. 752 124. 767 19, 138 1,761.1 103.1 275.1 42.20 Cereals, sugars, starches — Vegetables Fruits 361, 640 187, 690 38, 560 25, 125 3, 585 311 4. 440 659 223 264, 369 24. 344 6.655 707. 3 413.8 85.0 55. 4 7.0 9.8 1.4 .5 582. 80 53.60 14.70 Total vegetable food.. . 587, 890 29, 021 5, 331 295, 368 1, 296. 1 64. 11.7 651.10 Total food 1, 386, 770 75, 77.; 130, 098 314, 506 3, 057. 2 167.1 286. 8 693. 30 PEK MAN PER DAY. Beef, veal, anil mutton 170 96 23 58 33 12 733 24 3 3 8 ..... 25 45 81 2 5 28 4 11 .37 .21 .05 .13 .07 .03 1.62 .05 .01 .01 .02 """."6i" .05 .10 .18 .01 .01 .06 .01 .02 Poultry Butter. . . Milk 27 .06 Total animal food 1,125 66 176 27 2.48 .15 .39 .06 Cereals sugars, starches 510 264 54 35 5 1 6 1 372 34 10 1.12 .58 .12 .08 .01 .01 .82 .08 .02 Total vegetable food.. Total food 1,953 107 183 443 1 . 82 92 19 Table 10. — BecapitulaHon of weights and percentages of food materials and nutritive ingredients used in dietary of the college dub in Missouri (dietary No. 96) — Cont'd. Weight in grams. Weight in pounds. Kind <>!' food material. Food material. Nutrients. Food ma- terial. Nutrients. Pro tcin. Fat. Carbohy- drates. Pro- triii. Fat. Carbohy- drates. PBBCEKTAGES OF TOTAL FOOD. Beef, veal, and mutton Pork, lard, etc /'.'/■ cri,; . 8.7 1.9 1.2 3.0 1.7 .6 37. 5 Per ri. 22. 2 2.7 2.7 7.1 .4 2.8 23.8 Per ct. 24.3 44.2 1. 1 Per cent. Poultry 3.0 15.1 2.1 G. 1 Cheese Milk 8.1 Total animal food 57. G til. 7 95.9 6.1 ' Cereals, sugars, starches 20. 1 33.2 3.4 84.1 13.5 4.7 .5 7.7 2.8 .4 .2 2.1 Total vegetable food. .. 42. 4 38. 3 4. 1 93. 9 Total food 100.0 100.0 100.0 100.0 Taijle 11. — Nutrient* and potential energy in food purchased, rejected, and eaten in dietary of the college club in Missouri (dietary No. 95). jf food material. Nutrients Fuel value. Kind Protein. Fat. Carbohy- drates. Food purchased: Grams. 46, 752 29, 021 Grams. 124, 767 5,331 Grams. 19, 138 295, 368 Calories. 1 430 480 1 379 570 Total 75, 773 130, 098 314, 506 2, 810, 050 Waste : 4.205 3,873 10, 542 2,404 115 °80 27, 415 150,640 Total 8, 078 12, 946 27,415 265, 920 Food actually eaten : 42, 547 25. 148 114.225 2. 927 19,138 267, 953 1,315,200 1, 228, 930 Total 67, 695 117,152 287, 091 2 544 130 MAN I'ER DAY. PER Foog purchased: 66 176 7 27 410 2,020 1 940 Total in 183 443 3 960 Waste: 6 5 15 3 165 39 210 Total 11 18 39 375 Food actually eaten : 60 36 Ml 4 £ 1 855 Vegetable 1,730 Total 96 165 -104 3, 585 » TOTAL fOt 'Ii PURCHASED. PERCENTAGES O Food purchased : Animal Percent. 61.7 38.3 Percent. 95.9 4.1 /'• reent. 6.1 93.9 Percent. 50.9 Vegetable 49.1 Total 100.0 100.0 100.0 100 20 TaBLB 11. —Nutrie»U and potential I uergy in food purchased, rejected, and eaten in dietary of the college club in Missouri (dietary Xo. 95) — Continued. lind of food material. Nutrients. Fuel value. E Protein. Fat. Carbohy- drates*. PKBCKHTAOK8 Of A imal TOTAL FOOD PCKCHA8EU- -continued. Per cent. 5.6 5.1 8.1 1.8 Percent. Per cent. 4.1 it able 8.7 5.4 Total 10.7 0.0 8.7 9.5 Food actually eaten: Animal Vegetable 56.1 33.2 87.8 2.3 6.1 85.2 46.8 43.7 Total 89.3 00.1 91.3 90.5 COMMENTS ON THE FOOD INVESTIGATIONS AT THE UNIVERSITY OF MISSOURI. By W. O. Atwatkk and Chas. D. Woods. After Professor Gibson had presented the foregoing, as a preliminary report of the food investigations undertaken by himself and associates at the University of Missouri, and before he had opportunity to give it the final revision which had been contemplated, he was stricken with an illness which proved fatal. His greatly lamented death not only prevents the contemplated elaboration of the results already obtained, but interrupts for the time the inquiries into the food economy of the people of Missouri which had been so successfully begun at the uni- versity. Much that Professor Gibson hoped to say and do must there- fore be left unsaid and undone until the work can be taken up by others. Meanwhile the writers, with whom Professor Gibson had been associated for a number of years before going to Missouri and who have been familiar with his work there, add here a few comments. THE BREAD AND MEAT CONSUMPTION OF FAMILIES IN MISSOURI. The method of inquiry and the results detailed on pages 7, 8 are of no little interest. Of course, statistics obtained by this method are always incomplete, but with the limited time and funds at Professor Gibson's disposal it is not easy to see how better answers to the ques- tions as to the kinds and the relative amounts of meats and bread used in the ordinary households could have been obtained, and the number of families represented in the report is so large as to give decided value to the average figures. It is to be remembered that these statistics are from families of the classes whose sons were at the university. It would seem, therefore, that they could hardly be assumed to represent exactly the eating- habits of the average people of either the country districts or the cities of Missouri. It will be observed that the term "bread ,? includes (1) ordinary wheat bread raised by use of yeast and designated as "raised" bread; (2) "biscuit" made from wheat flour but not fermented, and (3) "corn bread " made from maize. 21 22 The figures of the last column of the tabic "Other meats, etc.," include game and fish. The figures show the proportion which each kind makes of the total amount consumed, but give no indication of the absolute quantities per person or per family for a given time. How largely the sources of supply regulare the character of the food consumption is illustrated by the following {able, taken from the figures given on page 8: TABLE 12. — Kinds of bread and meat eaten by families in country and cily. Kinds of bread. Kinds of meat. liaised, j Biscuit. Coin. Beef, veal; mutton. Pork. Other meats, etc. Farmers living in country, with lim- Percent. Percent. Percent. 31 54 Ifi /'. r cent. 24 53 nt. Per cent. 57 19 Families living in cities or larger towns, 40 48 j 12 27 20 Evidently there is relatively much less of raised bread and more of corn bread and biscuit eaten iu the country than in the town. It would seem natural to assume that the larger proportion of yeast-raised bread in the cities is due to bakers, to the ease with which good quick-acting yeast can be obtained, and to the fact that city people have more con- venient markets to buy in and more ready money. The effect of supply upon the kinds of meat eaten is even more evident. Pork is easily raised on the farm, and in the form of salt pork, bacon, and ham is readily preserved for later use. On the other hand, city people can always have fresh beef, veal, and mutton from the markets. That this accounts largely for the fact that pork constitutes 57 per cent of the meat supply of the farmers' families and only 27 per cent of that of families living in the large towns is hardly to be doubted, though, of course, the relative cost may be a factor also. The fact that beef, veal, and mutton make more than half of the total meats eaten by well-to-do people in the cities and less than a quarter of that used by thrifty farmers is naturally explained in the same way. COMPARISON OF DIETARIES OF COLLEGE STUDENTS IN MISSOURI, TENNESSEE AND CONNECTICUT. It will be interesting to compare the results of the studies of the two dietaries of the students 7 club at the University of Missouri with those of investigations of other college clubs. The only other studies of this character made in the United States, and at present available and exactly comparable with these, so far as we are aware, are several series of dietary studies of students' clubs at Wesleyan University, 1 Middle- town, Conn., and at the University of Tennessee, 2 Knoxville, Tenn. 'Connecticut Storrs Station Reports, 1891-1894, and U. S. Dept. Agr., Office of Experiment Stations Bui. 21. - 1'. S. Dept. Agr., Office of Experiment Stations Bui. 29. 23 The students of the University of Missouri were mostly residents of that State, and it would seem fair to assume that their eating habits would be more or less sach as they had acquired at home, although the diet in Columbia would be somewhat modified by the markets in that city at the time when the dietaries wore made. In the following table the results of the dietary studies at the three colleges are summarized. There is also appended to the table for com- parison a suggested dietary standard for a man at light work. 1 These comparisons are based upon the quantities of food actually eaten and not upon the total food purchased. Table 13. — Comparison of nutrients in food eaten by college clubs in Missouri, Tennessee, and < onnecticut. [Quantities per man per day.] Kind of food material. FOOD EATEN. In Missouri : Animal ... Vegetable Protein. Carboh}-- drates. Grams. 57 39 Grams. 156 4 Grams. 25 385 Fuel values. Nutritive ratio. Total 160 410 | In Tennessee : Animal ... Vegetable Total 92 114 13 127 12 4ti7 In Connecticut : Animal Vegetable .. 63 131 21 315 Total Average of above: Animal Vegetable 99 139 131 9 19 400 Total Suggested standard for man with light muscular work (Atwater) 95 112 140 419 Calories. 1,785 1,775 3, 560 : 1 : 8. 1,280 2,240 3, 520 1 : 8. 3 1,560 1,580 3,140 1: 6. 7 1,505 1,915 3,420 1: 7.8 3, 000 ! 1 : 5. 5 We are far from urging that these results portray accurately the dietary practices of the people of the different sections represented by the young men in the three institutions. Still the families represented were doubtless numerous enough to represent fairly well the people of their classes and communities. The case was similar with the club at Knoxville, whose members were nearly all from Tennessee. The homes of the students at Middle- town were scattered through the northern Atlantic States, though a few were from other States and countries. The larger number were from towns with markets in which the available food materials were very similar to those in Middletown. The cost of board, like the gen- eral living expenses of the students at Middletown, was decidedly larger than that of the young men at Knoxville and Columbia. 1 1'. S. Dcpt. Agr. ; Office of Experiment stations Bui. 21. A 24 It will be noticed that, as measured by the suggested standard, the food eaten in all three of the college clubs was deficient in protein and had an excess of the nutrients fats and carbohydrates) which s< simply as fuel and tend To make the nutritive ratios wide. The stand- aid represents nothing more Than theattempl to state in a general way the proportions of nutrients which physiological experiment on the hand and observations of the dietary habits of tl >le on the other imply To be most appropriate. Among different dietaries here summarized the narrowest nutritive ratio is found in tin senting the people who were most favorably situated with respect to both the kinds of food materials at their disposal and the pecuniary ability to select at will. The inference is that the diet of all. and es] ecially of those in the more Southern States, would be improved by diminishing the carbohydrates and fats and increasing the protein. 1 to the same subject in discussion of the dietaries of the sti the University of Tennefes* «-. !". 8. Dept. Agr., Office of Experiment Stations Bnl. 29. UNIVERSITY OF FLORIDA 3 1262 08927 7783 ■