S. DEPARTMENT OF AGRlCULTl UHFICE OF EXPERIMENT STATIONS BULLETIN NO. 129, A. C. TRUE. I V DIETARY STUDIES BOSTON AND SPRINGFIELD, MASS., PHILADELPHIA, PA., AND CHICAGO, ILL. LYDIA SOUTHAED, ELLEN H. EICHARDS, SUSANNAH USHER, BEETHA M. TEEEILL, AND AMELIA SHAPLEIGH. EDITED BY r~ St. ID. IMIIIILlSnEIR.. omsg^sr L 'bPOSITORY J WASHINGTON: GOVERXME N T P It I X T I X G OFFICE 19 (> 3 . LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON THE FOOD AND NUTRITION OF MAN. Notk.— Fur those publication! to which .1 price is affixed application should be made t<> the Super- intendent <>f Documents, Union Bulding, Washington, D. C, the officer designated by law t<> sell Government publications. Publications marked with an asterisk (*)are not available for distribution. •Chart*. Food and Diet. By W. <>. Atwater. (Four charts, ut; by 40 inches.) Price j unmounted, 7"> cents. •Bui. 21; Methods and Results of Investigations on the Chemistry and Economy of Food. By W.O, Atwater. Pp.222. Price, 15 cents. Bui. 28. (Revised edition.) The Chemical Composition of American Food Materials. B) \V. ( ». Atwater and A .P. Bryant. Pp.87. Trice,;) cents. Bui. 29. Dietary studies at the University of Tennessee in 1896; By c. I-:. Wait, with comments by W. < ». Atwater and ('. 1>. Woods. Pp.45. Price', 5 cents. Ihil. SI. Dietary Studies at the University of Missouri in 1885, and Data Relating to Bread and Meat Consumption in Missouri. By II. B.Gibson, S.Calvert, and D.W.May, with comments by W.O. Atwater-and C.D.Woods. Pp.24, Price, 5 cent-. •Bill. 32. Dietary Studies at Puidue University, Lafayette, Did., in ISO"). By W. K.Stone, with com- ments hy W. (). Atwater and C. D.Woods. Pp.28. Price, 5 cents. Bul. 35. Food and Nutrition Investigations in New Jersey in 1895 and 1896. By E. B. Voorhees. Pp. JO. Price, 5 cents. Bnl. :;?. Dietary Studies at the Maine State College in 1*95. By W. II. Jordan. Pp. .">7. Price. .", cents. Bul. 88. 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C. TRUE, Direct* »i DIETARY STUDIES IN BOSTON AND SPRINGFIELD, MASS., PHILADELPHIA, PA., AND CHICAGO, ILL. BY LYDIA SOUTHAKD, ELLEN H. KICHARDS, SUSANNAH USHEK, BEETHA M. TERRILL, AND AMELIA SHAPLEIGH. EDITED BY :r,_ id_ nvniLnsrEK. WASHINGTON: GOVERNMENT PRINTING OFFICE 19 3. OFFICE OF EXPERIMENT STATIONS. A. Q. True, Ph. D., Director. E. Wt Allen, Ph. D., Assistant Director and Editor of Experiment station Record. C. F. Langwobthy, Ph. D., Editor and Expert on Foods and Animal Production. NUTRITION INVESTIGATIONS. \V. 0. Atwater, Ph. D., Chief of Nutrition Investigations, Middletown, Conn. C. D. Woods, B. S., Special Agent at Orono, Me. F. (i. Benedict, Ph. D., Physiological Chemist, Middletown, Conn. R. D. Milner, Ph. B., Editorial Assistant, Middletown, Conn. 2 ETTER OF TRANSMITTAL. U. S. Department of Agriculture, Office of Experiment Stations. Washington, D. C., April 28, 1003. Sir: I have the honor to transmit herewith a report of a number of dietary studies which were offered to this Office for publication. These include investigations at the Boston School of Housekeeping by Miss Lydia Southard; a study at the same institution by Miss Susannah Usher and Miss Bertha M. Terrill; at the Bible Normal College, at that time located at Springfield, Mass., but now at Hartford, Conn., and designated School of Religious Pedagogy, b} T Miss Bertha M. Terrill; and of families of different nationalities living in the thickly congested districts of Philadelphia and Chicago, by Mrs. Ellen H. Richards and Miss Amelia Shapleigh. Much credit is due Miss Hen- rietta I. Goodrich, director of the Boston School of Housekeeping, for planning the series of studies carried on in that institution in 1901-2, and to Miss Annette Philbrick, fellow at the Boston School of House- keeping, 1901-2, who rendered valuable assistance in carrying out the details of these studies. The preparation and editing of the material has been very largely the work of Mr. R. D. Milner. of the Office of Experiment Stations. The studies at the Boston School of Housekeeping and the Bible Normal College are of special importance, since in all but one the cost of the food was decided upon beforehand, and an attempt was made to supply with the sum allowed a satisfactory and nutritious diet corre- sponding to the commonly accepted dietary standards. The studies, which were in the main successful as regards the object sought, are interesting and valuable attempts to apply in a practical way the accumulated results of nutrition investigations. All the data included are of value in themselves and useful for purposes of comparison and in other ways. The report is submitted with the recommendation that it be pub- lished as Bulletin No. 129 of this Office. Respectfully, A. C. True, Director. Hon. James Wilson, Secretary of Agricult ure. CONTENTS. Page. Dietary studies atthe Boston School op Housekeeping, l!>01-2. By Ltdia Southard 7 Introduction 7 Equipment and method 8 Dietary under usual condition.- | No. la) 11 Dietary of medium cost (No, 2a) L6 I Metary of 1< >\v c< «t ( No. 3a) 19 Dietary of high cost (No. 4a) 21 Conclusions 23 A DIETARY STUDY AT THE BOSTON SCHOOL OF HOUSEKEEPING, 1901. By SUSANNAH Usher and Bertha M. Terkili 27 Introduction 27 Daily menus 28 Details of the dietary study (No. 5a) 29 Conclusions 30 Dietary study at the Bible Normal College, 1902. By Bertha M. Terrill. 31 Introduction ■ 31 Methods 31 Daily menus ■ 32 Details of the dietary study (No. 6a) 33 General deductions 36 Dietary studies in Philadelphia and Chicago, 1892-93. By Ellen H. Richards and Amelia Shapleig ii 37 Introduction . . 37 Method of inquiry 38 Details of the studies in Philadelphia 40 Dietary studies of colored families (Nos. 7a-lla) 40 Dietary studies of Italian families ( Nos. 12a-13a) 44 Dietary studies of Jewish families ( Nos. 14a-18a) 46 Dietary studies of German families (Nos. 19a-24a) 50 Dietary study of an American family (No. 25a) 55 Dietary studies of Irish families ( Nos. 26a-28a) 56 Summary and general deductions 58 Details of the studies in Chicago 64 Dietary studies of American families (Nos. 29a-35a ) 64 Dietary studies of German families (Nos. 42a-44a) 77 Dietary studies of Irish families ( Nos. 45a-50a) 79 Miscellaneous dietary studies ( Nos. 51a-60a) 84 * Summary and general deductions 94 Comments and conclusions 96 Appendix 99 5 DIETARY STUDIES IN AMERICAN CITIES. DIETARY STUDIES AT THE BOSTON SCHOOL OF HOUSE- KEEPING, 1901-2. By Lydia Southard, B. A. INTRODUCTION. The demand for accurate information upon the subject of nutrition has been partly met in the past by making dietary studies in widely separated places, and with persons in widely different circumstances. There is so much difficulty, however, in comparing dietaries observed under such varying conditions as those due to the personality of both the individuals in charge and those fed, their previous food habits, their local market limitations, etc., that the drawing of valuable conclusions is often prevented. It was therefore deemed worth while at the Boston School of Housekeeping, which is now incorporated with Simmons College, to make some comparisons of the effects of different dietaries upon the same family. The details and results of four studies in which the group of persons remained the same, but the cost of the diet was varied, and the quantity and qualit} r of food materials varied accordingly, are here reported. The work was planned b} r the director of the school, Miss Henrietta I. Goodrich, in such a way that the diet could be modified in kind and cost. The usual methods were followed in this investigation and many of the details were attended to by Miss Annette Philbrick, fellow of the School of Housekeeping 1901-2. Of the four dietary studies reported the first was made under the usual living conditions to find out the cost of the regular diet, and to learn how nearly it conformed to the commonly accepted dietaiy standard. In the second study it was designed to have the diet medium in cost — that is, between 20 and 30 cents per person per day, the diet finally selected costing on an average 25 cents. In the third study the attempt was made to furnish a reasonably attractive diet at a low cost, namely, less than 20 cents per person per day. The diet decided upon actually cost 17 cents. In the fourth study it was proposed to supply a diet of high cost, namely, one ranging from 50 to 60 cents per person per day. The diet actually supplied cost on an average 53 cents. 7 Iii all cases these values represent only the actual cost of the food, no account being taken of the cost of preparation and service. The observations were confined to the teachers and pupils in resi- dence at the School of Housekeeping, comprising fifteen women. The employees (house worker-) in the school had a separate table, and for that reason were not included in these experiments. One of the difficulties experienced was the impossibility of conducting the work without the knowledge of those upon whom the experiments were made. At least two other conditions were unfavorable to the best results, namely, the shortness of time during which it was possible to continue each experiment, and the indifference of some of the family as to the success or failure of the undertaking. Those eating at the school table were of two distinct classes as regards their mental atti- tude toward the investigation; the teachers and professional students wen' thoroughly interested in the scientific side of the dietary work, but the remaining and larger portion of the group felt only the inter- est of average boarders. On the other hand, the facilities- for gaining exact information were unusually good; and it is thought that a com- parison and discussion of the varying results obtained in the same household may add something of value to what has already been done in the study of nutrition. EQUIPMENT AND METHOD. The primary necessity in the way of equipment for dietary studies is scales which are accurate, those employed in these studies being plat- form scales, with a weighing capacity of from one-quarter of an ounce to 300 pounds. For convenience in carrying out the details of the studies several utensils of various sizes were used for holding the sup- plies of different food materials that were to be used during the experi- ments, so that they could be easily weighed and kept' separate from the general supplies for the rest of the household. Wooden buckets, with handles and close-fitting covers, were obtained at a kitchen-furnishing establishment* Not more than ten of these were required. The} T varied in capacity from 25 to 50 pounds, and in cost from 25 to 50 cents each. The buckets w^ere used for sugar. Hour, etc. Baskets and boxes given away by grocers in delivering their goods were collected for holding such commodities as fresh fruit, vegetables, and eggs. Glass and porcelain jars, with covers, were set aside for condiments, starches, and the like. Not more than five of each were usually needed in the same experiment. The glass jars held 1 quart each, and were of the sort ordinarily used for preserving fruit. The porcelain jars were smaller, and were of the sort in which marmalades and certain cheeses are sold. Standard tin measuring cups, holding exactly one- fourth of a liquid quart, were obtained for lu cents each. Not more g V than six were really needed, two for the experimenters and four tot use in the cooking. One wooden half peck measure, costing 25 cents, was purchased at an agricultural-supply store. Three tin funnels of different sizes, and a number of plain and durable plates and bowls, all of which might he found in the average kitchen, completed the more substantial part of the outfit. Prepared labels of two contrasting colors were found to he mosl useful as a means of distinguishing between receptacles for carefully weighed materials to he consumed in the experiments, and those containing unweighed articles to be used at other times. Firmly hound note books, for the preservation of all data, were also a great convenience. Before the special dietary studies were undertaken a regular study was carried on with the family in their ordinary school life during two consecutive weeks taken at random. The menus followed in this study were those planned by the head of the house. Although the selection of food materials had been made according to a general knowledge of their nutritive values, no attempt was made in this ease to regulate the cost nor to provide a diet that would furnish definite quantities of nutrients and energy. Save for the fact that in the regular dietary study the cost and nutritive value of the diet were not predetermined, and that no atten- tion was paid to table and kitchen wastes, the methods of procedure were the same as were followed in the special studies. The making of this study therefore served a double purpose; it gave practice, and afforded information which assisted greatly in deciding how to meet the requirements of the special studies that were to follow. In making the studies in which the cost and nutritive value were regulated, it was necessary to select a favorable time, to study the markets in advance, and to pay attention to other points, as explained in the following paragraphs: Date. — The first thing to be determined in each case was the most favorable time for beginning the study and the length of time it was to continue. Obviously, in a locality where the cost of Qgg^^ fresh fruit, etc.. changes so often, it is necessary, if the expenditure is limited, to consider the seasons carefuJlv before making out in advance a menu for a diet of definite cost. Price lists of local food supply. — The dates having been fixed, those in charge of the work consulted their dealers, to learn in advance as nearly as possible the cost of foods at the times decided upon. The result of these inquiries was a full price list upon which the bill of fare could safely be based. Planning the menu. — The planning of the menu was the next step. Guided by the cost of food as already ascertained, the workers arranged a programme for meals which conformed as well as possible, 11) under the circumstances, to the following requirements: (1) proper proportions of nutrients and energy; (2) adequate quantities of food materials; (3) wholesome combinations; (4) acceptable dishes; and (5) economy. That is, the persona in charge endeavored not only to approach the scientific standard of a properly balanced dietary, hut also t<> recognize all normal healthy tastes of the school family, so far as possible, while at the same time keeping within the financial bounds of the experiment. With the proposed menu as a foundation, the cook and the cook hooks were consulted to learn what amounts of the different raw materials would he required. This done, a set of tables was made out, giving tin 1 cost and nutritive value of such a hill of fare. These tables, together with the 4 menus for the experiment, were called, for convenience, the "tentative dietary." The reason for working out this "tentative" statement in such detail was to discover, before it was too late, whether or not the menu decided upon could he given to the family at the price allowed for the experiment; and whether, if the estimated quantities were fully or nearly consumed, the person eating the food would receive an adequate and properly balanced diet. The "tentative dietary" was criticised and altered before each experiment, as the financial or nutritive needs of the case demanded. The revised and improved "tentative" was then called the "estimated dietary." Care was always taken to have the latter furnish approximately 90 grams of protein and i^.J-oO calories of energy per woman per day in accordance with the commonly accepted American dietary standard for a woman at light muscular work. Marketvrw, — Data for the marketing lists were then gathered from the column of "amounts" in the "estimated" tables, and the market- ing for the experiment was done. In most cases, those having charge of the dietaries confined themselves to shops regularly patronized by the school. In the experiment with the 17-cent diet, however, some shops carrying cheaper goods were visited in order to secure the needed foods at lower prices. Weighing. — It was found desirable in weighing uncooked food to learn the weight of each receptacle when empty and to label it accordingly. Those having covers were always weighed without them to avoid inaccuracies in case the covers should ever be exchanged. The day before beginning the experiment it was the custom to weigh all the staples on hand which were required for the entire period. The more perishable food stuffs, which were obtained only as needed, were weighed from day to day as soon as they were received from the shops. Account of these weights was kept in a notebook prepared before- hand, which contained a classified list of edibles to be used in the work. Sufficient space was left under each heading for the entries in all experiments. 11 After each meal the '"h-ft »>\ < >rs "" of an\ -<»rt were weighed and the weights recorded. The quantities were usually too small to appear again upon the school family table. When tin- was tin- case the food was later used by the employees. This made for the experimenters a complication peculiar to establishments where two distinct tables are supplied. It was necessary t<> calculate from the recipes of all u made dishes " the exact amount of each ingredient in the material not consumed, and deduct it from the quantities originally >«-t aside for the dietary. Waste. During some of the experiments, the amount of waste and refuse was weighed and recorded. In these cases the amounts of kitchen waste, consisting of such articles as potato parings, coffee grounds and the like, were recorded after each meal. At the same time account was kept of the kinds and amounts of uneaten fragments left upon tin 1 plates at table. When the study was over an inventory was taken of raw materials which had not been used. The amounts on hand, like the ingredients of the "left overs," were deducted from the weights recorded at the beginning or purchased during the study. From this result the amount of wast* 1 might Ik 1 subtracted, in which case the figures obtained would represent food actually eaten. Computation <>/ results. —On the basis of the real, as distinguished from the "estimated" weights, new tables were made out, showing the cost and nutritive value of what had been consumed. These tables constitute what we called the "actual' 1 or "final'' dietary, and in a condensed form they are given beyond. None of the food materials from these studies was analyzed. The composition of all materials used was assumed to be the same as that of the average values for similar materials recorded in a previous publication of the Office of Experiment Stations/' except in a few cases in which analyses were taken from an unpublished compilation. The values used in computing the results of the studies are given in Table 29 of the Appendix. The reference numbers in the first column of this table correspond with those in parentheses following the weight and cost of the food materials in the table for each study, and thus indicate the composition assumed for each material. The fuel value of the materials was computed by use of the following factors: For pro- tein and carbohydrates 4 calories per gram, and for fat 8.9 calorie-. DIETARY UNDER USUAL CONDITIONS (No. la). The study began November 7, 1901, and lasted fourteen days. The members of the family wtio were eating the regular food, and could therefore be considered in all experiments, were three teachers and "V. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 12 I twelve students, a group of fifteen women. All of these were in good health. The average weight of these persOBS was approximately L25 pounds each. There were a few absence's during the period of two weeks, and an occasional guest came to the table; but an accurate account was kept of the whole number of meals served, which was 632, equivalent to 1 woman for 211 days. The bill of fare for the fourteen days follows: Daily menu. TITURSDAY, NOYKMBKIt 7. Breakfast. — Fresh fruit, wheat breakfast food," bacon, creamed potatoes, morning- side rolls. Luncheon. — Baked beans and tomato soup, creamed dried beef, rice croquettes, dates and peanuts. Dinner. — Rump steak, spaghetti and cheese, escalloped tomato, lettuce and radish salad, cheese wafers, Rebecca pudding with boiled custard. FRIDAY, NOVEMBER 8. Breakfast. — Fresh fruit, wheat breakfast food, creamed eggs, fried potatoes, gra- ham muffins. Tjuncheon. — Escalloped oysters, cabbage salad, samp, baked apples, cookies, Rus- sian tea. Dinner. — Clear beef-stock soup, baked halibut with tomato sauce, mashed potatoes, baked Hubbard squash, chocolate ice cream. SATURDAY, NOVEMBER 9. Breakfast. — Fresh fruit, wheat breakfast food, codfish hash, wheat rolls. Luncheon. — Meat pie (rump), spaghetti with cheese, lettuce salad, gingerbread, cream cheese, Russian tea. Dinner. — Clear stock soup, braised beef, mashed potatoes, fried parsnips, cranberry jelly, Norwegian prune pudding, cream sauce. SUNDAY, NOVEMBER 10. Breakfast. — Fresh fruit, shredded-wheat biscuit, Boston brown bread, baked beans. Dinner. — Braised fowl, sweet potatoes, turnips, cranberry jelly, lettuce and radish salad, cheese wafers, brown bread, ice cream. Sup]>er. — Vegetable salad, bread and butter, cocoa, preserved peaches, Newport cakes. MONDAY, NOVEMBER 11. Breakfast. — Fresh fruit, wheat breakfast food, corn bread, corned-beef hash. Luncheon. — Clear chicken soup, beef stew, baked potatoes, celery, rice pudding with cream. Dinner. — Boiled leg of mutton with egg sauce, mashed potatoes, beans, lettuce salad, cheese wafers, hickory nuts, raisins, coffee. TUESDAY, NOVEMBER 12. Breakfast. — Fresh fruit, rolled-oat breakfast food, dropped eggs on toast, graham muffins. Luncheon. — Cold roast beef, crab-apple jelly, samp, lettuce salad, baked Indian pudding with cream, Russian tea. Dinner.— Clear stock soup, baked ham, mashed potatoes, spinach, lemon sherbet "Different kinds were used during the study to give variety. 18 I WEDNESDAY, \ " v I ,\[ IIKI; IS. Breakfast, — Fresh fruit, wln-at breakfast food, baoon, baked potatoes, hot rolls. Luncheon. — Escalloped mutton, Saratoga potatoes, celery, chocolate, bread podding with bard sauce. Dinner. Roast romp, browned potatoes, succotash, grape jelly, lettuce salad, cheese waters, coffee jelly with cream, BUgar ( kies. [■HUBSDAY, NOVEMBER 14. Breakfast. — Fresh fruit, shredded-wheat biscuit, Bausage, brewis, graham roll.-. Luncheon. — Baked beans and tomato soup, cold sliced bam, Spanish pickle, spaghetti with cheese, baked apples, Russian tea. Dinner, -('ream of Lima bean soup, toasted Boston crackers, rump steak, mashed potatoes, peas, barberry jelly, tapioca cream. FRIDAY, NOVEMBER 15. Breakfast. — Fresh fruit, wheat breakfast food, coread. cream cheese, Russian tea. Dinner. — Clear stock soup, corned beef, boiled potatoes, boiled cabbage, creamed carrots, lemon jelly. SUNDAY, NOVEMBER 17. Breakfast. — Shredded-wheat biscuit, Boston baked beans, brown bread, doughnuts. Dinner. — Split-pea soup, braised fowl, mashed potatoes, baked squash, cranberry jelly, frozen fig pudding, coffee. Supper. — Creamed oysters, bread and butter, cocoa, Newport cakes. MONDAY, NOVEMBER IS. Breakfast. — Fresh fruit, wheat breakfast food, corned-beef hash, popovers. Luncheon. — Escalloped fowl, Saratoga potatoes, cabbage and celery salad, cupcakes, Russian tea. Dinner. — Braised beef, browned potatoes, salsify, Spanish pickle, vegetable salad, cheese wafers, Irish moss blanc mange with cream, orange marmalade. TUESDAY, NOVEMBER 19. Breakfast.- — Fresh fruit, wheat breakfast f 1, scrambled eggs with chopped ham, Boston brown bread. Luncheon. — Meat pie (rump beef), samp, pickled beets, junket pudding, sugar cookies, Russian tea. Dinm r. — Clear stock soup, boiled leg of mutton with caper sauce, escalloped onions, browned sweet potatoes, tapioca pudding with cream. WEDNESDAY. NOVEMBER 20. Breakfast. — Fresh fruit, rolled-oat breakfast food, bacon, baked potatoes, wheat muffins. 14 Luncheon.- Oaaserolee of mutton and rice, tomato sauce, Saratoga potatoes, celery, pumpkin pie, ch< U'iiiik r. — Kuniji Bteak with horseradish Bauce, mashed potatoes, escalloped tomatoes, watercress salad, cheese wafers, coffee jelly with whipped cream. The choice of coffee, cocoa, or milk was given each morning at breakfast. Heavy cream was always furnished with coffee in the morning, and thin cream was supplied for the cereal. When not other- wise specified in the menus, thin cream was served with dessert. French dressing was served in all cases with the salads mentioned above. The fresh fruit served at breakfast was always either apples, pear-, grapes, or bananas. Cold bread, either wheat or graham, while not mentioned in the menus, was furnished three times a day to those who desired it. Butter was served at breakfast and luncheon, but not at dinner. According- to the usual custom of the house, an 11 o'clock luncheon of crackers and milk was ottered 5 days in the week. These luncheon- do not appear in the menu, hut the amounts of food eaten have been taken account of in the tables with the other material-. The cost of the diet in this study was based upon whole-ale rate-, at which most of the food stuffs used at the school were bought In addition to the food materials purchased, the beverages and condiments, as coffee, pepper, salt. etc.. used during the whole study cost ft or 1.7 cent- per woman per day. The details of the study follow. Table 1. — Weights and cost of food and nutrients vn dietary study No. la. Food consumed during the entire study 1 14 days) Cost, nutrients, and fuel value of food per woman per day. Kinds and amounts. Cost Cost, Protein. Fat. ANIMAL FOOD. Dollars Reef: Romp roast, 33.53 pounds, $4.52 13 : shin. 7.75 pounds. 39 cents (IS >: steak, rump. 14.09 pounds, $1.90 (31); corned beef , 6.88 pounds. - . . dried beef. 3.£2 pounds. 90 cents soup slock. "J. OS pounds (22); suet. 0.38 pound. 2 cents (35). Mutton, les. 1.72 pounds. 23 cents (48) B.79 Fork: Fresh. '2.17 pounds. 28 cents (59); salt pork, 2.46 pounds, 15 cents (64); bacon. 0.97 pound. 14 cents (56); ham. 9.33 pounds. $1.21 (60); sausage. 3.13 pounds, 38 cents {M<: lard, 0.1s pound. 2 cents (62) 2.18 Poultry, fowl. 2-2.34 pounds, S3. 13 (75) Fish: Cod. salt, 1.88 pounds, 24 cents (80); had- dock. 2.25 pounds. 14 cents (84); halibut. 1.67 pounds. 36 cents (85); clams. 3.73 pound-. 36 cents (78 ; oysters, 8.38 pounds, $1.42 (93); Fin- nan haddie. 5.56 pounds. 45 cents (83) 2. 97 Eegs. 16.47 pounds. SI. 54 ( 105.) 1. 54 Cream: Thin. 13.46 pounds. $1.66 (113); heavy, 9.59 pounds. $2.76 (113) 4. 32 Milk, 221.63 pounds, $5.99 (114) 5.99 Butter. 31.72 pounds, $8.24 (106) 8.24 Cheese: Pale. 1.56 pounds, 23 cents (108 ; full cream. 0.79 pound. 16 cents (111) 69 Carbo- hydrates. Grants. 1.0 1.5 1.4 2.0 ■ Total animal food 37. s -"> 17. s 21 Fuel value. 17 6 1 1 3 9 2 19 24 58 Calories. 171 -1 37 47 92 1 1; 15 Table I. Weights and cost of food and nt&rimU in dietary study No. la Continued. Food consumed during the entire studj 1 1 1 days . Cost, mil fin its, a n< l fuel value of food per woman pei K tnds and amounts. VEGETABLE I Cereals: Corn meal, jrellow, 2.97 pounds, s cents (119); "in breakfasl food, L.52 pounds, 9 cents 1 129) : Bamp, 1.84 pounds, 6 cents 1 134) ; \\ heal breakfasl rood, 8.65 pounds, 29 cents (13! shredded wheat, 0.4o pound, 6 cents (148); wheat breakfast food, O.V] pound, ■"> cents I L86); wheal breakfasl food, 0.60 pound, 7 cents \ 1 12); flour, bread, 15.41 pounds, 81 (122); flour, pastry, 2.66 pounds, 7 cents (125); flour, entire wheat, 8.39 pounds, n cents (128); bread, graham. 0.91 pound, 3 cents (145); bread, wheat, 8. 55 pounds, 25 cents] L47); bread, Boston brown, 0.72 pound, i cent (144); rolls, 0.28 pound, l cent (160); crackers, Bos ton, 2.70 pounds, 22 cents (154); wafers, salt i'd, J. is pounds, 53 cents 1 161 1; -cookies, sugar, 0.31 pound, 3 cents (152); spaghetti, 1.34 pounds, 13 cents | 135) Sugars, starches, and oils: Sugar, brown, 0.20 pound, l cenl (162); sugar, cut loaf, 9.36 pounds, 62 cents 1 163); sugar, granulated, 24.86 pounds, $1.36 (103); sugar, powdered, 1.02 pounds, 6 cents (163); molasses, dark, 9.7:! pounds, 20 cents (165): oil, cotton-seed, 0.50 pound, 5 cents (170); oil, olive, 1.73 pounds, 36 cents (171); cornstarch, 0.SG pound, 7 cents | L72); tapioca, 0.54 pound, 2 cents (173); Irish moss, 0.31 pound (169); chocolate, 0.67 pound 19 cents (167); cocoa, 0.73 pound, 33 cents (1«8) Vegetables: Beans, Lima, 0.22 pound. 2 cents (176); beans, pea, 1.65 pounds, 16 cents (177); beans, string (canned), 4.83 pounds, 77 cents (179); cabbage, 3.08 pounds, 10 cents (181); carrots, 3.81 pounds. 16 cents (182); celerv, 17.66 pounds, §1.13 (183); lettuce, 6.88 pounds, 70 cents (187); onions, 2.59 pounds, 9 cents (189); oyster plant, 2.31 pounds. 20 cents (191); parsnips, 4.59 pounds, 22 cents (191); peas, canned, 6.54 pounds, 63 cents (192); peas, split, 1.09 pounds, 6 cents 1 195); potatoes. 83.3 1 pounds, 81.21 (196); potato chips, 1.31 pounds, 38 cents (197); pumpkins, 8 pounds, 20 cents (199); radishes, 1.54 pounds, 20 cents (200); spinach, 1.25 pounds, l"i cents (206) ; succotash, canned, 2.28 pounds, 18 cents (208); squash, 9.50 pounds, 27 cents (207); potatoes, sweet, 17.48 pounds, 28 cents (198) ; tomatoes, canned, 10.72 pounds, $1.33 (209); watercress, 0.73 pound. 10 cents (213) Fruits, etc.: Apples, 23.25 pounds, 81 cents rJ14): apricots, dried, 1.69 pounds, 32 cents (217); bananas, 11.83 pounds, 75 cents (218); dates. 3.04 pounds, 20 cents (230); figs, 0.85 pound, 14 cents (231); grapes, Catawba, 13.27 pounds. $1.40 (232) : lemon-. 6.38pounds, 40 cents (236); peaches, canned, 2.41 pounds, 19 cents (239); pears. 3.33 pounds. 27 cents (241); prunes, 5.17 pounds, 47 cents (247): raisins, for cooking. 0.35 pound, 3 cents (248); raisins, for table. 0.89 pound, 30 cents (248): jelly, barberry, 1.11 pounds, 9 cents (219); jelly, crabapple. 1.11 pounds, 9 cents (226); jelly, cranberry, 7.31 pounds, 47 cents (228); jelly, grape, 1.48 pounds, 12 cents (233); marmalade, orange. 0.91 pound, 12 cents (237); nuts, hickory, 2.38 pounds, 24 cents (253): English walnuts, 0.44 pound, 18 cents (256); peanuts, 0.97 pound, 6 cents (254) Total vegetable food Total food Beverages, condiments, etc Dollars. Protein, Fat. Carbo- Fuel hydrates, value. Grams. Grams. Calories. 3. 1 1 3.27 1.5 l 95 8.54 I. ii . 65 21.57 59. 12 , 55 3.3 10.3 28.1 30 11 156 246 50 235 322 349 1,533 3,156 16 The kitchen and table waste were not weighed during the period of this study, but the nutritive values of the foods were calculated from the average composition of the foods as purchased, which makes allow- ance for portions which are really not edible. Presumably, then, the figures given above stand for material which might have been con- sumed entirely if the family had so desired. It will be noticed that both loaves of bread and bread flour are men- tioned. The bread was almost entirely homemade and was on hand ready for use before the observations began. Therefore the bread i> estimated as such, rather than reduced to terms of raw materials. As the loaves were not sufficient in number to last through the whole period, flour and other ingredients were weighed in bulk for the remainder of the time and were taken account of accordingly. DIETARY OF MEDIUM COST (No. 2a). The experiment with a diet of medium cost, namely, about 25 cent-. covered one week only, lasting- from January 9 to 15, inclusive. The circumstances were the same as in the preceding case, save that the family numbered only IT women. The total number of meals eaten was 298, equivalent to 1 woman for 99 days. The menus for the entire study follow: Da'dij mi nu. THURSDAY, JANUARY 9. Breakfast. — Wheat breakfast food," bacon, creamed potatoes, wheat bread. Luncheon. — Finnan haddie, boiled samp, lettuce salad, gingerbread, full-cream cheese, Russian tea. Dinner. — Clear turkey-stock soup, roast mutton, escalloped onions, roasted pota- toes, apricot ice. FRIDAY, JANUARY 10. Breakfast. — Oranges, shredded- wheat biscuit, creamed codfish, baked potatoes, entire-wheat muffins. Luncheon. — Beef loaf, creamed spaghetti, stewed prunes, toasted Boston crackers, Russian tea. Dinner. — Baked haddock, egg sauce, mashed potatoes, creamed carrots and canned peas, lettuce salad, salted wafers, apple pie, pale American cheese. SATURDAY, JANUARY 11. Breakfast. — Oranges, rolled-oat breakfast food, Finland bloaters, creamed toast, graham muffins. Luncheon. — Rice and mutton croquettes, escalloped macaroni and tomato, pop-corn brittle, Russian tea. Dinner. — split-pea soup, roast veal, Saratoga potatoes, creamed salsify, farina pud- ding with thin cream. "Different kinds were used during the study to give variety, 17 SUNDAY, JAN1 ai:y 12. Breakfast. Oranges, wheat breakfast food, Boston baked beans, Boston brown bread. Dinner. — Clear beef-stock soup, roast fowl, dressing, gravy, boiled rice, lettuce salad, frozen-fig pudding, coffee. Supper.- Creamed veal on (oast, bread and butter sandwiches, Norwegian apple pudding with thin cream, cocoa. MONDAY, JANl ARY L3. breakfast. — Oranges, wheat breakfast food, codfish balls, corn bread. Luncheon. — (Mam chowder, baked beans and Lettuce salad, hot wheat rolls, coffee jelly with thin cream, Russian tea. Dinner. Clear chicken soup, roast beef rump, creamed lima beans, roasted pota- toes, sliced oranges and bananas, sugar cookies. TUESDAY, JANUARY 14. Breakfast. — Bananas, corn-meal mush, creamed dried beef, wheat muffins. Luncheon. — Escal loped fowl and spaghetti, baked mashed potatoes, hot wheat rolls, German fried toast with foam sauce. Dinner. — Baked beans and tomato soup, meat pie (made from rump roast), roasted sweet potatoes, lemon sherbet, sugar cookies. WEDNESDAY, JANUARY 15. Breakfast. — Oranges, rolled-oat breakfast food, creamed hard-boiled eggs on toast, entire-wheat raised biscuit. Luncheon. — Cream of lima-bean soup, pork sausages, steamed brown bread, dates and peanuts. Dinner. — Clear beef-stock soup, beefsteak (rump), boiled samp, escalloped tomato, Spanish pickle, lettuce salad, tapioca cream. . The 11 o'clock luncheon of crackers and milk, served to any who desired it, has been included in the estimate of cost and food values given beyond, though not mentioned in the menu. At breakfast milk, cocoa, and coffee were served, and one of the three was taken by each member of the family. Heavy cream was used with coffee every morning, but at Sunday dinner sugar only was furnished and the coffee was served in small cups. Thin cream was always supplied with the breakfast cereal. When no substitute is mentioned it is under- stood that cold graham or wheat bread was served at each meal. At breakfast and luncheon butter was served with the bread, but never at dinner. When oranges were served at breakfast, half an orange was given to each person. When bananas were on the morning bill of fare, one was served each member of the family. French dressing always accompanied lettuce. It was estimated that the diet provided according to the above menus would furnish on an average per woman per day 98 grams of protein, 123 grams of fat, and 348 grams of carbohydrates, and would have a fuel value of 2,878 calories. The estimated cost of the diet (including food accessories), based upon wholesale prices, was 24.8 cents per woman per day. The details of the study follow. 25580— No. 129—03 2 1- Table 2. — Weight* and rust of food and nutrients in dietary study 2V consumed daring the entire study 7 days Kinds and amounts. atrients, and fuel value of food par woman per day. ACTUAL POOD. Dollar* Lump roast, 7.38 pounds rump -teak. 3.7s pounds, 51 cents hours. 12.04 pounds (21); soup stock, 5.81 pounds (22), hamburg steak, 3.06 pounds cents (25 ; dried beef, 0.72 pound, 20 cents gelatin, 0.13 pound, 19 cents (6). Veal, loin, 12.76 pom • - Mutton. 1< _ pom - Pork: Bacon,0.87 pound, 12 o pork. 0.25 pound 65 : sausage, 2.66 pounds, 32 cents, ; lard, 1.33 pounds Poultry: Fowl. 9.69 pounds, $1.45 (75 Fish: Finland bloaters, 4. 76 pounds, 15 cents 82 haddock, 4. 13 pounds, It cod. 1.13 pounds. 15 cents (80); clams (edible por- tion i, 2 pounds. 40 cents 7s Is II 28 105) Butter. 10.31 pounds. |2.61 1 106 | Milk, 65.53 pounds, $1.78 1.78 Cream: Thin. 11 pounds. 88 cents (113 : heavy, 3.56 pounds. $1.05 (113 1 "... 1 Cheese: Full creani. 0.26 pound, 19 cents 111 : pale American. 0.25 pound. 4 cents (108 Total animal food VEGETABLE FOOD. Cereals: Shredded wheat. 0.60 pound, 8 cents U-43): rolled oats. 0.63 pound. 4 cents (131); wheat breakfast food, 0.39 pound. 2 cents (136): wheat breakfast food. 0. 43 pound, 4 cent- wheat breakfast food. 0.35,pound. 2 cents (138): rice. 0.97 pound. 2 cents 1 133); flour. bread. 19.39 pounds. 42 cents (122 1 : flour. pastry. 1.63 pounds, 5 cents (125): flour, graham. 0.S5 pound. 2 cents (124 1 : flour, entire wheat, D.50 pound. 2 cents (123); bread. 5.33 pounds. 21 cents (147i; rolls. 8.28 pound. 1 cent (159): cookies, sugar. 0.26 pound, 2 cents (152); crackers. Boston. 1.14 pounds, 9 cents (154); wafers, salted. 0.26 pound. 6 cents (161); macaroni. 0.16 pound. 2 cent< 127 : samp, 0.76 pound. 2 cents 1 134 ; spaghetti, l.lOpounds. 11 cents yjg : popcorn. 0.99 pound. 20 cent- (132) 1.4 Sugars, starches, and oils: Sugar, cut loaf. 4.57 pounds. 30 cents 1 163 : sugar, granulated. 13.37 pounds, 73 cents (163); sugar, powdered. 0.33 pound. 2 cents (163); molasses, dark. 2.31 pounds. 4 cents ( 165) : cocoa. 0.24 pound. 9 cents - . oil. cotton-seed. 0.11 pound, lcen: " oil. olive. 1.16 pounds. 30 cents (170': tapioca, 0.24 pound, 1 cent (173) Vegetables: Beans, pea. 0.61 pound.6cem- beans. lima. 1.24 pounds. 10 cents 17- rots. 1.98 pounds. 4 cents (182); lettuce - - pounds. 30 cents (1^7 >: onions. 1.44 pounds. 5 cents ilS9i: peas, canned. 1.10 pounds, 11 cents - - ratoga potatoes. 0.49 pound. 14 cents. 197: potatoes, sweet. 4. on pounds. 22 cents > 198); potatoes. 33.81 pounds. 54 cents U96>: salsify. 2.0$ pounds. 20 cents (203); tomatoes. 6.31 pounds. 39 cents (211) Fruits, nuts, etc.: Apples. 9.49 pounds. 27 cents 211): apricot-. 0.72 pound. 14 cent- bananas. 3.75 pounds. 20 cents i21$>: dates. 1.68 pounds. 11 cent-. . gs - pound. 4 cents 231': lemons, 2.25 pounds. 22 cents - 3 11.70 pounds. 43 cent- . - prunes, 1.24 pounds, 11 cents (247); peanuts, und, 5 r Knerlish walnuts. 0.25 pound, 10 cents _ l Total vegetable food 6. 7y Total food a. i - - mdiments, etc 0.44 0.4 M 131 2. 700 L9 [n this study the amount of material rejected in the kitchen and ;it the table was determined and found to be L5 per cent of the total food purchased. P>ut inasmuch as no distinction was made between refuse, that is, inedible material, and waste, that is, material that could have been eaten hut w;i- rejected, no correction for this material has been made in the figures as given in the tables. According to the final results in the table above, the foods used con- tained 4 grams less protein, 8 grams more fat. and 59 grams less carbo- hydrates, and furnished L79 calories Less per woman per day than was estimated before the experiment began. DIETARY OF LOW COST (No. 3a). The low-cost diet, which was estimated to furnish food at about IT cents per woman per day, covered only three days, namely, March 12 to 14, inclusive. The average number of persons at the table was 1 5, and the total number of meals served 137, equivalent to 1 woman for 4») days. The menus for the three days were as follows: Daily menu. WEDNESDAY, MARCH 12. Breakfast. — Shredded-wheat biscuit, sausages, hominy cakes with lemon sirup, corn hread. Luncheon. — Codfish loaf with parsley sauce, baked potatoes, stewed prunes, gra- ham rolls. Dinner. — Split-pea soup, shoulder of mutton (roasted and stuffed), gravy, boiled samp, escalloped tomatoes, graham bread, lemon sherbet. THURSDAY, MARCH 13. Breakfast. — Wheat breakfast food, smelts, creamed toast, graham muffins. Luncheon. — Clear mutton stock soup, beef loaf with brown sauce, steamed brown bread, dates and peanuts. Vinner. — Beef stew and dumplings, creamed lima beans, boiled rice, sliced bananas dressed with lemon juice and powdered sugar. FRIDAY, MARCH 14. Breakfast. — Rolled-oat breakfast food, creamed codfish, fried cornmeal mush, but- tered toast. Luncheon. — Baked beans and tomato soup, macaroni with cheese, German potato salad, wheat rolls, hot gingerbread, Russian tea. Dinner. — Clear beef stock soup, escalloped haddock, lettuce salad, sweet potato browned in sugar sirup, steamed suet pudding (with dates) and lemon sauce. The 11 o'clock luncheon of crackers and milk was offered, as usual, to those who cared to take it, and forms part of the amounts that are included in the tables. The choice of cocoa, coffee, or milk was given each morning at breakfast. The cocoa was made with whole milk, and thin rather 20 than heavy cream was furnished with the coffee, the top of the milk being frequently used, as milk was bought in large quantities. This accounts for the small amount of thin cream recorded in the tables. Whole milk instead of cream was used with the cereals at breakfast, and sugar was always supplied with cereals and hot beverages. When no substitute is mentioned cold wheat or graham bread was served at each meal as usual. Butter was always served at breakfast and luncheon, hut not at dinner. Chicken fat was sometimes U8ed instead of butter in cooking. Lettuce was dressed, as usual, with seasoned olive oil and vinegar. It was estimated that the diet according to the menus proposed would furnish 8<> grams of protein. 126 grams of fat. and 348 grams of carbohydrates per woman per day. and have a fuel value of 2,833 calories of energy. The details of the study are given below. Table 3. — Weights and cost of food :> cents (171); honey. 0.21 pound, 12 cents (164); cocoa, 0.16 pound, 7 cents (168) Vegetables: Asparagus, 5.26 pounds, 90 cents ( 174); corn, canned. 1.8 pounds, ]4 cent- (184); cucumbers, 3.6 pounds, 60 cents 1 186); lettuce, 1.56 pounds. 16 cents (187); mushrooms, 0.52 pound, 38 cents (188); onions. 0.69 pound, 2 cents (189); par-ley, 6 cents: peas. 3.63 pounds, 28 cents 1 193); potatoes, 23. 18 pounds, i:i cents (196); romaine, 0.81 pound, 2."> cents (202); turnips. 3.16 pounds, 10 cents (212); water cress, 0.28 pound, 10 cents (213) Fruits, nuts, etc.: Almonds, 0.11 pound, -1 cents (252); candied fruit, 0.94 pound, 32 cents (220); grape fruit, 5.8"! pounds, 80 cents (234); ba- nanas, 1.41 pounds, 6 cents (218); lemons. 1.44 pounds, 9 cents (236); oranges, 9.69 pounds. •29 cents 1 238 1 ; orange marmalade. 0.50 pound, 6 rents (237); peanuts, salted, 0.53 pound, 37 cents (265); pineapples, canned. 2.75 pounds, 38 cents (244); strawberries. 5.96 pounds, Sl.7-"> Total vegetable food. Total food Cost. Dollar*. Cost, nutrient-, and fuel value of food per woman per day. 1.01 ,31 Cost. 0.76 1.8 21.49 Beverages, condiments, etc •. \ 1.12 Protein. Pat. (.rams. Cuius. Oram*. 7.9 2.4 1 11 Carbo- hydrates, 2 1 46 I Fuel value. Calories. ::;: 101 301 43 364 224 1 , 855 118 390 3, 057 3.0 In spite of the fact that the amounts of materials rejected at the table and in the kitchen were as large in this as in either of the other studies, the quantities of nutrients and energy in the food used in this study were still very large, being actually greater than is called for by the common dietary standard for a man at light to moderate mus- cular work. CONCLUSIONS. Two of the experimental studies were carried on for only three days; the other was continued for a week, and the study under the usual conditions for two weeks. It would have been more satisfactory to have made all the studies of at least a week's duration, but it was not practicable. However, the results of the investigations as a whole are quite satisfactory: and while they are not sufficient to warrant final conclusions, some interesting deductions may be drawn from them. 24 The results of the four studies are summarized in the following table, which includes for the sake of comparison the quantities of nutrients as estimated from the proposed menus in two studies: Table 5. — Summary of results of dietary studies at Boston School of Housekeeping. Cost. Cents. 28.1 Diet of medium cost: F<"m1 estimated Food served 23. 1 Diel of low cost: It;. 3 Diet of high cost 51.1 Protein. OramS. 80 79 lis Fat. Orams. 156 123 131 126 94 115 Carbo- hydrates. Grams. 349 348 289 348 257 390 Energy. Calories. 3,156 2,878 2,700 2,833 2,183 3,057 The quantity of protein in the diet of the group under the usual conditions of the school was practically the same as that of the com- monly accepted standard for women at light to moderate muscular work, but the quantity of energy was more than 25 per cent above that of the standard, owing to the fact that the amounts of fat and carbo- hydrates in the diet were rather libera 1 . As compared with the results of dietary studies made elsewhere, the cost in this study, 28 cents per woman per day, was rather high, espe- cia ly in view of the fact that much of the food was bought at whole- sale rates. In the average of 18 studies of professional men's families made in different parts of the country the diet, which was purchased at retail, cost onl} T 26 cents per man per day, while it supplied 108 grams of protein and 3,300 calories of energ} r . In seven studies made in New York City the diet, which was believed to be rather expensive, cost on an average, at retail prices, 26 cents per man per day. and fur- nished 138 grams of protein and 3,747 calories of energy. In a dietary study with a women students' club at North Dakota Agricultural Col- lege a the cost of the diet was only 11 cents per woman per day, yet the food supplied 70 grams of protein and 2,795 calories of energy per woman per da} T , and in a study at Lake Erie Co lege" food costing 18 cents supplied 78 grams of protein and 2,835 calories of energy per woman per day. When the expenditure for food was limited to a moderate sum. under the experimental conditions in the studies at the School of Housekeeping, the cost per woman per day was 23 cents, or just 5 cents less than in the study under usual conditions. The food used in this study supplied almost exactly the same quantity of protein, but 150 calories of energy less per woman per day than was found in the regular dietary. As regards the dietary of medium cost, it may be said in general that the meals were pleasing and satisfactory " T. s. Dept. Agr., Office of Experiment Stations Bui. 01. 25 to the family. That they were sufficiently nourishing w shown by their calculated food value as compared with the commonly accepted standard and by the continued good health of the family. The results of this study as compared w ith that of the dietary under usual conditions suggest wh it it is possible to do in the way of decreas- ing the cosl of the diet by careful planning. The ordinary diet, while not strictly limited in cost, was provided by a person with a general knowledge of the relations between cost and nutritive value; yet the diet of smaller cost was quite as satisfactory and could easily have been made equal to the other in find value, as it was in protein, with- out adding anything to the cost. In the dietary of low cost the expenditure per woman per day was only L6 cants, and the food supplied only 79 grams of protein and 2. L83 calori s of energy. These quantities are considerably lower than in either of the preceding studies. The low cost was secured largely by using less expensive food materials than were usually purchased. In sonic cases the kinds of food were different from those ordinarily used, as for ins ance cheaper cuts of meat, while in other cases the kinds of food were similar in kind to those to which the family was accustomed, but were of a cheaper grade. With regard to the daily fare in this stud} T , it may be said that while it was certainly nourishing and was readily accepted by those inter- ested in the experimental side of the work it did not find favor with the larger portion of the family, who had no special interest in the investigation and preferred a more elaborate menu. Assuming that these latter young women are fairly representative as regards their likes and dislikes, it would seem that this grade of food can not be recommended as satisfactory for boarding schools. Of all the diets the most expensive was the one preferred ))y those not particularly interested in the experimental side of the study. In this case the food cost 51 cents per woman per day, and the quantity of protein supplied was more than 25 per cent larger than that of the regular dietary, though the quantity of energy was a trifle smaller, owing to the fact that the amount of fat eaten was rather small. The increase in the quantity of protein was due largely to the use of larger quantities of animal foods, such as (^g^. dairy products, and various kinds of meat. There is a very common tendency, when the expendi- ture for food is practically unrestricted, to increase the amounts of this class of food materials, which are all more or less rich in protein, and which are at the same time relatively expensive. These and fancy foods and out-of-season articles always raise the cost of the diet out of proportion to the actual nutritive value. It will be noticed that in the two studies in which the quantities of nutrients of the proposed diet were estimated these differed some- what from the quantities in the foods actually used. In both cases 26 there was practically an agreement between the quantities of protein as estimated and as used. In the diet of medium cost the quantities of fat were as close a- could be expected, but the amount of carbo- hydrates in the food used was appreciably -mailer than in the estimate. In the diet of low cost the quantities of both fat and carbohydrates in the food used were noticeably smaller than the estimated amounts. These differences are not surprising, nor altogether unexpected, and there are several reasons for them. For instance, it was impossible to anticipate, in every case, the mental effect produced upon the family. The appetite- of some were undoubtedly affected by the knowledge that their food was being studied and was of a definite cost Neither could those making the study know, in detail, the personal tastes and exactions of all the members of the family, and it appeared that they differed widely in their acceptance of certain flavor- and method- of serving. It was also impossible to control the amount of muscular exercise taken, and. hence, this was irregular both in character and amount The possible effect of weather upon appetite was another uncertain factor which must be recognized. These are some of the element- which account for unexpected variations in quantities eaten. The results of the investigation a- a whole show plainly the impossi- bility of providing a universally satisfactory bill of fare, as long as the attitude of people toward their food is so largely a question of personal whim. They do show, however, that it is possible to pro- vide a diet of a definite cost which may vary within rather wide limits and which shall at the same time supply the protein and energy called for by the commonly accepted dietary standards. A DIETARY STUDY AT THE BOSTON SCHOOL OF HOUSEKEEPING, 1901. By Sub lnnah Use er, 8. I>.. I iis/rin-inr, l!i>s/<>,i School of Housekeeping, \ \ I ) I'.KKTIIA M. TSBRILL. INTRODUCTION. For instruction in the practical application of dietary studios, a class at the Boston School of Housekeeping was required to plan menus for its own meals for one Aveek, the cost of the food materials not to exceed 25 cents per woman per day, and the diet for the week to fur- nish on the average the daily quantities of nutrients and energy called for by the commonly accepted standard for a woman performing a moderate amount of muscular work, i. e., 90 grams of protein and •2A~>" calories of energy. A summary of this experiment which was cairied on under the direction of the instructors and fellows of the Boston School of Housekeeping in 1901 has been already published/' A detailed account of the work follows: After the menus had been decided upon and a day for the beginning of the study was fixed, account was taken of all the food materials on hand before the study began. Record was also kept of all those pur- chased during the week. From the sum of these the quantities left on hand at the close were deducted and the difference taken as the amounts' used during the stud}\ None of the foods was analyzed. The nutritive value of all food materials was assumed from the aver- ages for similar articles given in a previous publication of this Office. 6 The percentages of nutrients assumed for the food materials are given in Table 29 of the Appendix. This study continued seven days during the latter half of April, 1901, the season being cold and very backward. The family or group in- cluded in the study consisted of 16 women students. They were not all present at every meal, while at several meals there were guests. As is usual, an account was kept of the number of persons present at each meal, and from such data were calculated the equivalent number of meals for one person and the equivalent number of days. There were 297 meals served, which was equivalent to one woman for ninety-nine days. «The Cost of Food. Mrs. Ellen H. Richards, Boston, 1901, p. 111. h V. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 28 DAILY MENUS. Experience had taught what dishes would be tolerated and what would be refused by the members of the class, and those preparing the menus governed themselves accordingly. The menus selected are given below. Doubtless the absence of some common dishes is due to the preparation of a "black list" by the class a few days before the study began. SUNDAY. Breakfast. — Wheat breakfast food," baked l>eans, brown bread, coffee, cocoa, or milk. Lmiclieon. — Brown and white bread sandwiches, sliced oranges, cake, cocoa. Dinner. — Soup, saltines, roast fowl (stuffed), hominy, cranberries, lettuce salad with French dressing, ice cream, cake. MONDAY. Breakfast. — One-half shredded-wheat biscuit, boiled egg, graham muffins, apple sauce, coffee, cocoa, or milk. Luncheon. — Hashed chicken on toast, fried hominy, cookies, stewed apricots, tea. Dinner. — Soup with rice, rib-roll roast, Irish potatoes (mashed), tomatoes, lemon jelly, with bananas and nuts. TUESDAY. Breakfast. — One-half orange, wheat breakfast food, creamed codfish, corn-meal muffins, coffee, cocoa, or milk. Luncheon. — Vegetable soup, omelet, brown betty, cream. Dinner. — Split-pea soup, veal roast, Irish pototoes, creamed onions, lettuce salad, saltines, cottage pudding, chocolate sauce. WEDNESDAY. Breakfast. — Wheat breakfast food, cream toast, bacon, baked apples, coffee, cocoa, or milk. Luncheon. — Irish stew r with dumplings, fruit salad, cookies, cocoa. Dinner. — Chicken soup, roast leg of mutton, potatoes, beets, Norwegian dessert. THURSDAY. Breakfast. — One-half orange, wheat breakfast food, hash, dry toast, coffee, cocoa, or milk. Luncheon. — Creamed potatoes, sausage, raised rolls, nut cake, prunelles, tea. Dinner. — Soup, chicken and veal pie, peas, orange salad, saltines, cracker pudding, cream. FRIDAY. Breakfast. — One-half orange, oatmeal, creamed dried beef, corn cake, coffee, cocoa, or milk. Luncheon. — Fish chowder, rice and mutton croquettes with tomato sauce, salted peanuts, dates. Dinner. — Tomato soup, baked haddock, hollandaise sauce, mashed potatoes, lima beans, lettuce salad, saltines, suet pudding, lemon sauce. SATURDAY. Breakfast. — One-half orange, wheat breakfast food, fish hash, date muffins, coffee, cocoa, or milk. Luncheon. — "English monkey " (a sort of cheese souffle) on toast, vegetable salad, baking-powder biscuit, chocolate. Dinner. — Bean soup, Hamburg steak, baked potatoes, carrots and peas, lettuce salad, saltines, chocolate pudding with hard sauce. o Several kinds were used during the study to give variety. W DETAILS OF THE DIETARY STUDY (No. 5a). The details of the dietary study are given in the following table Table <>. - Weights and cost of food : suet, 0. 1 1 pound, 2 cents (35) ; pela tin, 0.13 pound, in cents it - ,). Veal, loin, 4.68 pounds, 60 cents (41). Lamb, leg, 9.06 pounds, 81.18 (64) Poultry: Powl, 1 1.13 pounds, $1.84 (75) Pork: Salt pork, 0.45 pound, 6 cents (65); bacon, 1 pound, l.") cents (55); ham steak, 3.38 pounds, 87 cents 1 70); sausage, 2 pounds, 24 cents (66); lard, 0.42 pound, I cents (62) Fish: Cod, fresh, 4.25 pounds, 26 cents (79); cod. salt. 0.9 pound. 11 cents (80); haddock. 8 pounds, is cents i si) Eggs, 7.5 pounds, 85 cents i 105) Butter, 12.28 pounds $3.07 (106) Milk, 84.7 pounds, $2.31 (114) Cream. 3.78 pounds, 11 cents (113) Cheese, 0.33 pound, 5 cents (108) Total animal food 13.83 Cost. Dollar 8 :;. 57 1.84 .85 . 85 3.07 2.31 .44 .05 VEGETABLE Food. Cereals: oatmeal. 0.56 pound. 3 cents (130); wheat breakfast food, 0.56 pound, 7 cents (136): wheat breakfast food, 0.56 pound, 7 cents (IS, |; wheat breakfast food. 0.56 pound, 7 cents ( 138); wheat breakfast food, 0.56 pound, 7 cents (139); shredded wheat. 0.34 pound, 5 cents (143): wheat breakfast food, 0.56 pound, 7 cents (141); hominy, 1 pound. 3 cents (126); rice, 0.5 pound, 5 cents (133); flour, bread, 27.28 pounds, 67 cents (122); flour, pastry, 4.66 pounds, 11 cents (126); corn meal, 3.69 pounds, 7 cents (119); graham meal, 0.75 pound, 2 cents (124); Boston crackers, 0.91 pound, 7 cents (154); saltines, 1.94 pounds, 29 cents (161) Sugars, starches, and oils: Sugar, granulated, 15.59 pounds. 87 cents (163): sugar, powdered, 0.31 pound, 5 cents (163); sugar, lump, 2.63 pounds, 18 cents (163); molasses, 2.75 pounds, 9 cents (165); chocolate, 0.38 pound. 14 cents (167); cocoa, 0.31 pound, 18 cents (168); olive oil, 0.75 pound, 31 cents (171) Vegetables: Beans, lima (dry), 0.83 pound, 6 cents (176); beans, pea, 0.7 pound, 6 cents (177); beets, 3.6 pounds, 12 cents (180); carrots, 2.27 pounds, 7 cents (182); lettuce. 7 pounds, SI. 25 (1.87); onions, 2.53 pounds, 7 cents (189); peas, canned, 6 pounds. 15 cents (192); peas, split, 0.56 pound, 5 cents (195); potatoes, 27.21 pounds, 55 cents (196); tomatoes, canned, 4 pounds, 17 cents (209): turnips, 0.55 pound, 1 cent (212) Fruits, nuts, etc.: Apples, 9.13 pounds, 27 cents (214); apricots, 0.75 pound, 11 cents (216); ba- nanas, 1.2 pounds, i', cents (218); cranberries. 1.5 pounds, 9 cents (227); currants, dried, 0.16 pound, 4 cents (229): dates. 2.28 pounds. 11 cents (230): lemons, 3 pounds. 25 cents (236): oranges. 6.75 pounds. 65 cents (238); prunelles, 0.5 pound. 7 cents (246); raisins, 0.31 pound, 3 cents (248); peanuts (meats), 1.69 pounds. 11 cents (255): walnuts (meats), 0.56 pound, 25 cents (257 ) Total vegetable food. Cost, nutrients, and fuel value of food per Woman per day. cost. Protein. Pal ( V ills. :;. 6 1.9 .9 3.1 2.3 .4 1.74 2.07 8.49 Total food 22.32 Beverages, condiments, etc. (cost). .84 Grams. 14.0 2.1 8.6 22. .8 112 Carbo hydrates, value Fuel i tiloriea. 265 107 111 24 43 427 270 31 13 ,321 23 33 94 150 32 15 297 317 4i5 161 141 1,455 2, 776 30 In planning this dietary the estimates were made for a family of ^i.\ and were multiplied to suit the existing case. The final results given in the table above agreed very well with the estimates. The meals provided were quite satisfactory. Only two of the persons found any of them wholly unsatisfactory, and all declared that they "bought no more candy than usual;" that is, they did not have any special desire to supplement their diet with extra sweets. This was very gratifying in view of the difference in favor of the cost of this diet as compared with that of their usual fare. CONCLUSIONS. Judging by this study it seems fair to say that a reasonably satisfac- tory dietary of moderate cost, which will supply the necessary nutri- ents and energy, can be provided when sufficient care is given to planning a menu and selecting the food. It is a matter of common experience that it is easier to provide a diet for a given sum when the family is rather large, since it is possible to buy advantageously when large quantities are purchased and the amount of refuse and kitchen and table waste is believed to be proportionally smaller. Further studies are, of course, needed before general deductions can be drawn, but in view of the facts brought out by the present study in connec- tion with the results of general experience and previous investigations it seems fair to say that the cost of the daily fare may be often dimin- ished by intelligent planning of the menu in such a way that a reason- able proportion of moderate-priced foods is used and other justifiable economies are practiced without making the diet so plain that it is unattractive. The latter fact has been illustrated on a preceding page of this bulletin (see page '24:) in a comparison of the ordinary diet of the school with a diet quite as satisfactory and potentially equal in nutri- tive value, but costing over 20 per cent less. The present dietary was almost identical in cost and nutritive value with the more economical of the two just referred to. DIETARY STUDY AT THE BIBLE NORMAL COLLEGE, L902. By r>i:i:in\ M. Tkkkii.i.. Professor of lhnu, Ekxmomics, Hartford School of Religious Pedagogy. INTRODUCTION. In February, L902, the students of the Bible Normal College, situ- ated then in Springfield, Mass. (now in Hartford. Conn., and affiliated with the Hartford Theological Seminary and designated School of Religious Pedagogy), voted to save a sum of money, which they desired to raise for a special object, by reducing the cost of their table board. They had been paying $3 per week for table board at the time, or very nearly 43 cents per person per day, which of course included the cost of fuel, preparation, and service, estimated to be 10.6 cents per person per day. Learning that it has been found possible to provide a balanced and nourishing diet for 10 cents per man per day for the raw food, they entered eagerly into an experiment with a diet to cost that amount for food materials only, the cost of preparation, etc., to remain the same as before, making the total cost of the daily food as served 20.6 cents per person, or 22.4 cents less than their ordinary diet. There were 30 students interested in this project, and it was planned to con- tinue the investigation three days, as this would suffice to save the **2o desired. It was believed that the results of a dietary study of the family during this period would be of some value, as showing some of the possibilities of a practical application of the results of nutrition inves- tigations. The meals provided were enjoyed, and at the end of three days, although the desired sum had been saved and there was no longer this incentive, all the persons concerned were sufficiently interested in the trial to ask to have it continued three days longer when they learned that the results for such a period would be of considerable more value from a scientific standpoint than those of a study carried on for three days only. The details of the investigation are given herewith. METHODS. The method of conducting the investigation was essentially the same as that usually followed. After a study of the available food supply and the cost of food in the local market, menus were prepared which it was believed would be fairly satisfactory and which would fulfill 31 32 the requirements as regards cost and nutritive value. The amounts of the various materials which it was calculated would be required during the period were then set aside to be used as needed, the plan being to provide generously of the chief and less expensive dishes, with enough of the more expensive foods to give the needed variety. Whatever material was left at the close of the study was subtracted from the amount provided and the difference was assumed to represent the amount used. Generally speaking, the estimated amounts proved amply sufficient, but it was found necessary during the study to pur- chase some articles in addition to those planned for, and all such foods were also included in estimating the total amounts eaten. None of the foods was analyzed. The composition of all but two of the different articles was assumed from average values for similar food materials." The composition of the chocolate candy (fudge) was calculated from that of the materials used in making it, and the compo- sition of apple jelly was taken from a compilation not yet published. The assumed values for the composition of the materials eaten in this study are included in Table 29 of the Appendix. DAILY MENUS. The menus for the different days covered by the study were as follows: SATURDAY, FEBRUARY 8. Breakfast. — Oatmeal and top of milk, fish cakes, toast (with a little butter) , prunes, milk and cereal coffee. Dinner. — Beef soup, croutons, beans (baked with pork), brown bread, apricot shortcake. Supper. — Sandwiches (cheese and jelly), white and graham bread (no butter), sliced bananas, milk. SUNDAY, FEBRUARY 9. Breakfast. — Corn-meal mush and top of milk, baked beans, buns, milk and cereal coffee. Dinner. — Split-pea soup and crackers (crisped), potted beef, brown sauce, baked potatoes, bread, rice with milk and sugar. Supper. — Brown-bread sandwiches (with a little butter), white-bread sandwiches with date and peanut filling without butter, cocoa, popcorn salted. MONDAY, FEBRUARY 10. Breakfast. — Oatmeal with top of milk, cream toast, cereal coffee. Dinner. — Baked-bean soup, crisp crackers, Hamburg steak balls, brown sauce, hominy, turnip, peanuts and dates. Supper. — Potato and beet salad, gingerbread, cheese, bread, milk. TUESDAY, FEBRUARY 11. Breakfast. — Wheat breakfast food and dates, creamed codfish, muffins (with little butter), milk and cereal coffee. Dinner. — Beef stew with biscuits, bread pudding, bread. Supper. — Scalloped meat and potato, bread (with butter), prunes, chocolate candy "fudge." «U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. .1 ■> WEDXESD kY, I EBR1 \kn I-. B akfast. — Oatmeal with top of milk, hash, corn rake, milk and cereal coffee. />;,, \ getable soup, croutons, baked stuffed beefs ln-art, brown Bauce, cornstarch Main- mange, caramel Bauce. Supper. — Potato and celery Balad, white and graham bread, fried corn-meal mush, sirup. rHUBSDAY, FEBRUARY L3. Breakfast. — Corn-meal mush with t<>p of milk, hashed meat on toast, milk and c.-rcal cofl Dinner. — Salt salmon, drawn butter sauce, baked potatoes, parsnips, bread, evapo- rated apple Bhortcake. Supper. — Col nutrients . an J^ u ay value 1>er UOIna:i Kinds ami amounts. Co*. Corf. Protein. Fa,. «^*T »J* ANIMAL FOOD. Beef: Hearts. 11 pounds, 38 cents 7 : round. 10.5 poum rump, 10 pounds, 80 cents : shank, fore. 3 pound- (20); brisket " 25 pounds. 50 cents (la) Pork: Bacon. 2 pounds. 30cents(57); salt port, 2 pounds, 18 cents (64); lard. 1 pound. 12 cents (62) Fi■• ; ice, 4 pounds. 2s cents graham rlour. 10 pounds, 25 cents 124); white flour, tih pounds, $1.55 (122 : crackers, Bos- ton, 0.75 pound, 4 cents L54) Sugars, starches, etc.: Sugar, granulated, 20 pound-, -l (163); molasses, 2.33 pounds cents rnstarch, 0.33 pound, 2 cents (172); cocoa. 1 pound. 17 i hoco- late. 0.12 pound, 5 cents 167 25580— No. 129—03 3 :. ; Grant - 229 350 •• 229 34 Tabli 7. Weights and cost of food and nutrients in dietary study No. 6a — Continued. F 1 consumed during the entire study (6 days). Kinds and amounts. Cost. vegetable food— continued. Dollars, Vegetables: Beans, lima, 2 pound-. 18 cents beans, pea, 2. 1 1 pounds, in cents it; ; beets, 1.25 pounds, I cents (180 ; cabba pounds, 10 cent- (181); carrot-. 1.25 pounds, 2 • •cuts (182), celery. 2.06 pounds, lo cents parsnips, 1.69 pounds. i:> cents i 19] ; peas, Bplit, 1.69pounds, 13 cent- (195); potatoes, 80 pounds, 81.47 (196); turnips, 5.5 pounds, 7 cents (212) Fruits, nuts, etc.: Apricots, dried, 1.5 pound-. 17 cent- (217); banana-. 7 pounds, 30 cents (218 ; date-. •_' pounds. 12 cents (230); prune-. 2 pound-, is cents (247); raisins, 0.25 pound, 2 cent- (248); peanuts, 2 pounds, 25 cents 255); crab-apple jelly, 012 pound, 3 cent- (225) 1.07 Total vegetable food Cost, nutrient-, and fuel value per woman per day. Cost Protein. Fat. Carbohy- Fuel drates. value. Cents. Total food 1.8 Grams. 6 1 Grams. Grams. Calories. l n 201 13 74 7.69 1.2 36 s 286 1,360 17.42 9. 4 75 78 312 2. 243 The cost of the diet, ^A cents per woman per day. was just within the limit set. but the quantities of nutrients and energy (75 grams of protein and '2.24:3 calories) were somewhat smaller than was intended. In planning the menu for the first three days, which was done before the experiment began, special effort was made to provide a diet which would furnish for persons occupied as these were sufficient nutrients and energy, according to the commonly accepted American dietary standard, namely. 90 grams of protein and 2,450 calories of energy per day for a woman at light to moderate work. In arranging the menus for the last three days, which were not in the original plan. time was lacking to make as careful estimates of the quantities of nutri- ents and energy in the diet provided, and in consequence the actual nutritive value of the food consumed during the latter part of the study, especially as regards carbohydrates and energy, was somewhat smaller than during the first half; so that the average per woman per day for the whole six days was slightly lower than it was desired to have it. and lower than it need have been if the decision to carry on the experiment for six days had been made in time to calculate the entire ration more carefully. The low cost of the diet in this experiment was made possible by the selection of simple and inexpensive food materials and by reducing the quantities of some foods commonly used rather abundantly, as meat and butter. The plan was, as already explained, to provide generously of the less expensive but nutritious materials, and to include only enough of the more expensive, but not more nutritious articles, to give vari- ety. Most of the students felt quite satisfied with the food. The curtailing of the amount of butter served at the table was considered the greatest deprivation: a small pat. about half the customary size, 35 being served t<> each where butter is indicated with bread on the menu. Two students, who preferred a* hearty breakfast with steak or chops, tVlt the loss of meat especially. On the other hand, three who were accustomed t<> a luncheon of cracker- during the forenoon omitted it voluntarily, reporting that thi> was done simply because they felt do need of supplementing the breakfast provided. With these exceptions, it was the opinion of the family that, generally speaking, they would not have noticed any marked change from their usual fare. The importance from the standpoint of economy of selecting foods which are nourishing rather than those having a low food value but which please the palate and add to the attractiveness of the diet, is illustrated by a dietary study made of a family in New Jersey in which it Was found that $2.16 was expended in three weeks for oranges and $3 for celery, making a total of $5.16 for these two arti- cles, which together furnished only 150 grams of protein and t'..44."» calories of energy. During the same period >C>.lo' was also expended for cereal foods and sugars, which supplied 3,375 grams of protein and 184,185 calories of energy, or about twenty-five times the amount fur- nished by the oranges and celery. Of course, the sum expended for these articles was not excessive and they undoubtedly helped to make the diet palatable and pleasing, a by no means unimportant considera- tion, but it is evident that they were not economical sources of nutri- tive material. In the present investigation it was found to be well worth while to use speeial care in arranging the dishes for serving, that they might Ik 1 as appetizing in appearance as possible, and for the same reason the Sunday evening tea was served from a small table by an open tire. Much eare was also observed in avoiding waste both by careful prepa- ration and by the use of all "left overs." The low cost of the diet was doubtless due in part to the fact that it was made up entirely of home-cooked food, as it has been shown by experiments that food thus prepared under favorable conditions is cheaper than that purchased ready cooked. For instance, in some studies made at the Boston School of Housekeeping,* it was found that the average cost of a pound of homemade bread, including materials and fuel for baking, was S.~'2 cents, or. considering only the cost of materials, i J .'.*4 cents. A pound of baker's bread cost at this time 5.55 cent-. If the labor is included, which was valued at 8.5 cent- per hour on the assumption that a cook would receive $4 per week, the cost of homemade bread was calculated to be 5.87 cent- per pound. However, in most cases it would hardly be fair to include tins factor. " r. s. Dept. Agr., Office of Experiment Stations Bui. 35. & Massachusetts Labor Bui., 1001. No. 19, \>. and 54. /Storrs's Experiment Station Report, 1896. f/The Diet of Laboring Classes in Edinburgh. /'Poverty: A Study of Town Life. p. 222. 39 ami weight of the different members of the family; the Dumber of meals taken by each: t lie kinds, amounts, and cost of food consumed during a given period, and. so far as possible, t he financial and hygienic conditions at the time of the study. Methods had to be devised for the collection of such data. In some cases it was possible for the investigator to enter the home- and gather the statistics personally, while in others dependence had to be placed on the statistics furnished by the families themselves. To facilitate the work during the prosecu- tion of the studies in Philadelphia, questions of a general nature were formulated which it was hoped would elicit the desired information. These were printed in the form of a small account hook, the first part of the hook being devoted to the questions concerning the family itself, while the remainder was arranged SO that the quantity and cost of each food material purchased each day could he entered on the line on which the name of the material was printed. These hooks proved useful and were also employed in the Chicago studies, and served to lessen tin 1 work when the investigator made the entries and to simplify the matter so that there would he as little chance for error a- possible when the statistics were recorded by the housekeeper. The information gathered in both series of studies was. on the whole, fairly satisfactory, though in several cases where records were 4 kept entirely by the family, some of the statistics recorded were manifestly incorrect. To discover errors the accounts were carefully examined as soon as a study was finished, and questions were asked concerning doubtful entries. In this way explanations and corrections were obtained while the matter was still fresh in mind, and greater accuracy was secured. The calculations of the results of the studies as given in the present bulletin were made by the same methods as have been noted in pre- vious bulletins reporting studies carried on under the auspices of the Office of Experiment Stations." None of the foods used was analyzed. The composition of nearly all of them was assumed to be that given for similar materials in a former publication of this Office. 6 The com- position of a few cooked foqds was computed from the composition of the materials used in preparing them and the proportions of each material taken according to a recipe believed to be representative. The percentages of nutrients assumed for any food material used in these studies may be found in Table 29 of the Appendix. The refer- ence numbers in the first column of that table correspond to those given in parentheses following the weight and cost of the food materials in the detail tables of the studies. The studies as given below have been grouped according to the nationalities of the families, a- it was believed this would present the e list on cover. h U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 40 fairest comparison of the results, and, furthermore, it would afford some opportunity for noting in how far the dietary habits of the families of foreign birth or parentage had been modified by residence in the United States. DETAILS OF THE STUDIES IN PHILADELPHIA. The first half of the year devoted to these investigations was spent in Philadelphia. The work there was done under the auspices of the Philadelphia College Settlement, which, although at that Lime but recently started, was already in touch with many of the families in the region in which it was located. The helpful attitude of all members of the settlement household and the special kindness of Miss Hancock. a college settlement worker in the neighborhood, secured for the investigator a ready entrance to the homes of the families selected for the studies and insured favorable conditions for the investigation. The attempt was made to establish friendly relations with all the families, and to convince them that the work was undertaken for a useful purpose and not to gratify idle curiosity. That this end was accomplished wa- shown by the almost uniform readiness with which questions were answered, and by the fact that the people were almost without exception very courteous in every way. All the investigations in Philadelphia were carried on in the winter season. In the data here reported the families studied included Americans. German. Colored. Irish, Italian-Irish, and German. Rus- sian, and Roumanian Jews. The ways of living- of the families made it possible to secure what are regarded a- fairly reliable data, a con- siderable amount of which was recorded by the investigator. In all 25 studies were completed, of which 22 have been considered of suffi- cient accuracy and completeness to include here. The details of these studies follow. DIETARY STUDIES OF COLORED FAMILIES Nos. 7a-lla . v The six dietary studies of which the details are given here were made with colored families. DIETARY STUDY NO. 7a. This study was made with a family of two persons, a man and a woman, living in one room, for which they paid 80 cents per week. Their income was about *:?..V> per week during the winter season, at. which time this study was made. The woman was weak and afflicted with neuralgia. In addition to the food materials included in the table they spent 6 cent- for coffee, 8 cents for tea. ajid 1 cent for pot herb-. 41 The study continued seven days. The number of meals taken was a^ follows: Meals. Man 21 Woman I -l meals < 0.8 meal of man i, equivalenl to 17 Total number of meals equivalenl to 38 Equivalent to one man thirteen 'lavs. DIETARY STUDY NO. S A. This family consisted of one man. one woman, and a child .~> years old. all healthy. They rented two rooms for which they paid $1.40 per week. The study continued seven days. The number of meals taken was as follows: Meals. Man 21 Woman (21 meals X 0.8 meal of man), equivalent to 17 Chilil. 5 years old (21 meals X 0.4 meal of man), equivalent to S Total number of meals equivalent to 46 Equivalent to one man fifteen days. DIETARY STUDY SO. 9A. This family consisted of one man. four women, and four children, aged, respectively, 10, 8, 3 years, and 4 months: the latter was not included in the study. They paid £20 per month rent for six rooms. In addition to the food materials included in the table, they spent *2.2i* for sundries during the time of the study. The study continued seven days. The number of meals taken was as follows: Meals. Man 21 Four women (84 meals X 0.8 meal of man), equivalent to 67 Child, 10 years (21 meals X 0.6 meal of man), equivalent to 13 Child, 8 years | 21 meals X 0.5 meal of man) , equivalent to 11 Child, 3 years (21 meals X 0.4 meal of man), equivalent to Total number of meals equivalent to 120 Equivalent to one man forty days. DIETARY STUDY NO. 10A. This family consisted of one man, one woman, and five children, aged, respectively. 11. 9, 7. />. and 3 years. They were all in fairly good health. They paid 812 a month for three rooms. In addition to the food materials purchased they spent 18 cents for tea during the study. 4:2 The study continued seven days. The number of meals taken was as follow 3: Meals. Man 21 Woman (2] meals X 0.8 meal of man), equivalent to 17 Child, 11 years (21 meals > 0.6 meal of man), equivalent to 13 Two children, \) and 7 years (42 meals X 0.5 meal of man), equiva- lent to 21 Two children, 5 and 3 years. (42 meals X0.5 meal of man), equiva- lent to 17 Total number of meals equivalent to 89 Equivalent to one man twenty-nine days. DIETARY STUDY NO. llA. This family consisted of two women, both strong and well. They rented two rooms for $1.65 a week. One woman did washing. In addition to the foods purchased they spent during the study 16 cents for tea and 5 cents for coffee. The study continued two days. The number of meals taken was L2, equivalent to 10 meals of a man. or equivalent to one man three days. Table 8. — Weights and cost offoodand nutrients in dietary studies of colored families in Philadelphia. Food consumed during the whole study (7 days). Cost - ^trientV and fuel value of food per ma i* per < la \ . Kinds and amounts. Dietary study No. r«. ANIMAL FOOD. Pork: Bacon, 0.25 pound, 3 cents (55); shoulder, smoked, 0.5 pound. 7 cents (68); scrapple, 0.5 pound. 4 cents (67); sausage, 1.9 pounds, 27 cents (66) Mutton: Sheep's liver, 1 pound, 5 cents (49); neck, 1.5 pounds, 11 cents (50), chops, 0.25 pound, 2 cents (46) Butter. 0.13 pound, Scents (106) Total animal food VEGETABLE- FOOD. Cereals: Pudding, 1 pound, 10 cents (258); bread. 7.9 pounds. 31 cent- (147) Vegetables: Beans, 0.95 pound, 5 cents (177); potatoes, 3.5 pounds. 6 cents (196) Total vegetable food Total food Dietary study No. Sa. ANIMAL FOOD. Beef: Round steak. 1 pound, 15 cents (28) Pork: Ham. 8 pounds, $1.26 (60); sausage, 1 pound. 15 cents (66) Oysters, 1.5 pounds, 35 cents (93) Butter. 0..") pound. 20 cents | 106) Milk, 4 pounds. 16 cents (114) Cost. Dollars. 0.41 Cost. I '< it Is. 3.2 1.1 .4 52 1.16 1.41 .35 .20 .16 5.0 Protein. Fat. Grams. 3.2 .9 4.1 1.0 9.4 2.3 1.3 1. 1 Grams. 16 43 •Js 63 Carbo- Fuel hydrates, value. 10 ' ■'-■: ;:S. 214 36 210 1,715 50 1,001 29 116 85 Total animal food 1,281 43 Table 8. Weights and cost yffood and nutrients in dietary studies of colored fai Philadelphia- ■( lontinued. Hies in Food consumed during the w hole study i 7 days) Kinds and amounts. Dietary study No. So— Continued. \ i oi.i \l'.l i: POOD. Cereals: Bread, L5 pounds, 20 cents (147); rice, l pound, l-' cents 138) Sugar, S pounds, I s cents Vegetables: Cabbage, 13.6 pounds, 65 cents i 181); ffw eel potatoes, 7 pounds. 16 cents (198); pota- toes, 7 pounds, 16 cents 1 196) Fruit: Apples, 9 pounds, 33 cents (214) Cost, utrients, and fuel value of food per man per day. Protein. i • Carbo hydra!' s. Fuel value. Total vegetable food Total food Dietary study No. 9a. ANIMAL FOOD. Beef: Porterhouse, 3.15 pounds, TO cents (27); shoulder, 4 pounds. 10 cents (19). Veal, chuck, J pounds, 68 cents (37). Mutton: Sheep's liver, 2.5 pounds, 20 cents (49) Pork: Bacon, 4 pounds. 56 cents (55); ham, • 12 pounds, $1.20 (60); lard. 2.5 pounds, 2:. cents (62) Fish: Cod, 3 pounds, 30 cents (79); mackerel, 2 pounds, 28 cents (91) Chicken, 4.2 pounds, 76 cents (76) Eggs, 3 pounds, 60 cents (105) Butter, 2.1:; pounds. To cents (106) Milk, 16.75 pounds. 64 cents (114) Dollars. Cente .18 L70 3.97 1.98 2,01 .58 .TO .60 .To .01 Total animal loud VEGETABLE F Cereals: Barley, pearled, 1 pound. 5 cents (116): rice. 8 pounds. 64 cents (133); hominy, 4 pounds, 20 cents 1 126) : oatmeal. 3 pounds, 10 cents (130); flour, 12 pounds, 40 cents (122); bread. 3 pounds, 15 cents 1 11, |; pie, 2 pounds. 20 cents 1 158) Sugar, 10 pounds, 50 cents 1 L63) Vegetables: Potatoes, 28 pounds, 40 cents (196 . sweet potatoes, 7 pounds. 10 cents 1 pis . canned tomatoes, 3.75 pound-. 211 cents turnips. 6.25 pounds, 10 cents (212); cabbage, 1.75 pounds, 8 cents (181); beans, 1 pound, in cents (177) Total vegetable food Total food Waste- Steak, 1 pound (27); shoulder, 3.9 pounds dO' potatoes, 2.5 pounds (1%); sweet potatoes, 6.3 pounds (198) Total food eaten Dietary study No. 10a. ANIMAL FOOD. Beef: Shoulder. 1 5 pounds 10 cents (19); steak 1.T5 pounds. 20 cents (32); roast, 1 pound, is cents (12) Pork Chops. 1 pound, 14 cents (58); scrapple. 2 pounds, 12 cents (67) Turkev. 8.3" pounds, $1.50 (76) Fish: Whitefish, 3 pounds L5centS 1 103): smelts. 1.5 pounds, 15 cents 1 101) Butter. 0.88 pound. 35 cents ,106) Milk. 7.3 pounds. 28 cents (111) 10.49 .60 . 20 1.50 .30 , 35 -- Total animal food 3. 29 (inline. Grams. 15 2 ... s 2.2 11.3 80 5.0 • r >. 1.4 1.9 1.5 1.8 1.0 8.1 20.3 123 13 110 .9 5. 2 1.0 1.2 1.0 114 61 Kir, lti'2 190 129 321 332 1. It:. 2, 726 I-". 1 101 1 4 20 8 10 ITs 135 T. 2T 18.2 T4 I:,.") 11 1.720 1.T4 .50 4.4 1.3 3.') 7 269 113 1.27S 452 .98 2.4 14 2 43o 2. 160 - 9 10 3 24 11 5 113 298 44 Table 8. - Weights and cost of food and nutrients in dietary studies of colored families '.n Philadelphia — Continued. Pood consumed during the whole Btudj 1 7 days). ( lost, nutrient-, and fuel value of fond per man per day. Kinds ami amounts. Cost. COSt. Protein. Fat. Carbo- hydrates. Fuel value Dietary study X". Z 0a— Continued. VEGETABLE FOOD. Cereals; Bread. 12 pounds, 60 cents (147); pud- ding, l pound, (i cents (258); rice, 1.5 pounds, 1*2 cents (133); rolled avena, ■'>.!■■> pounds, 21 cents (131); hominy, l pound, 5 cents (126) Sugar, 3.25 pounds, 20 cents 1 163) Dollars. 1.04 .211 .23 .2d Cents. 3.6 . 7 .8 . 7 Orams. 31 Orams. Grams. 175 51 17 6 < 'alories. •'in Vegetables: Potatoes, 3.5 pounds, 8 cents (196 ; Bweel potatoes, 1.9 pounds, ."> cents (198); canned tomatoes, 1.75 pounds, 10 cents (209) . . Fruits; Apples, 3.5 pounds, 20 cents (214) 2 76 •_1 1.67 5. 8 33 8 249 1 199 Total food 4.96 17.2 HO 69 25s 1,967 Dietary study No. 11a. ANIMAL FOOD. Mutton: Liver, 2 pounds. 8 cents (49) .08 .* :3 2.7 6.0 1.7 2.6 70 p; 27 115 16 13 15 12 580 Pork: Sausage, 0.75 pound, 11 cents (66); salt pork, 0.5 pound, 7 cents (64) 1,136 Butter, 0.13 pound, 5 cents 1 106) 1 1" Milk, 2.1 pounds, S cents (114) 10 16 • -n 1 .39 13.0 96 171 43 2 o7s VEGETABLE FOOD. Cereals: Bread. 3.38 pounds, 15 cents (147) Sugar, 0.5 pound. 2 cents (163) .15 .02 .13 .10 5.0 4.3 3.3 47 7 271 7H 162 35 1.:;:;} 304 Vegetables: Beans, 1 pound, 5 cents (177); on- ions, 1.9 pounds, 5 cents (189); potatoes, 1.75 pounds, 3 cents (196) 43 1 4 856 Beer, 2 pounds, 10 cents (259) 114 .40 13. 3 91 11 544 ■'.(. a Total food .79 26. 3 187 182 587 4,716 DIETARY STUDIES OF ITALIAN FAMILIES (Nos. 12a-13a). The details of two dietary studies of Italian families follow. DIETARY STUDY XO. 12a. There were four members of the family in this study — a man. a woman, a boy 3 years old, and a nursing baby, but the latter was not included in the study. They rented a house of six rooms for $16 a month, but sublet four of the rooms for $13. Their weekly income was $>7. The study continued seven days. The number of meals taken was as follows: Meals. Man 21 Woman (21 meals X 0.8 meal of man), equivalent to 17 Child, 3 years (21 meals X 0.4 meal of man), equivalent to 8 Total number of meals equivalent to 46 Equivalent to one man fifteen days. DIETARY STUDY XO. 13a. This study was made with a family of two^women — the mother. aged 60, and her daughter. They owned their own house, consisting 45 of three rooms and a cellar, which would rent for about $9 a month. In addition (<> the foods purchased they spent during the stud} 35 cents for coffee and 1 cents for herbs. The study continued seven days. The number of meals taken was 42, equivalent to 34 meals of a man, or equivalent to one man eleven days. Table 9. - [VeiglUs and cost of food and nutrii nk in dietary studies of Italian families in PhUacU //ihi'i. Food consumed during the whole study i , days i. Cost, nutrients, and fuel vain.' of food per man per day. Kind-- and an Dietary study No. t£a. ANIMAL FOOD. Beef: Shoulder, 3.5 pounds, 25 cents (19); bo- Logna, 0.5 pound, 6 cents (1). Mutton: Shoulder, 2.5 pounds. 10 cents (51) Pork: Chops, 2 pounds, 28 cents (58); lard, 2 pounds, •_' t cents (62) Pish: Sardines, 0.3 pound, 5 cents (99) Eggs, 0.5 pound. 10 cents (105) Milk, 5.23 pounds, 20 cents (114) Cheese, 0.5 pound, 15 cents (108) Total animal food VEGETABLE FOOD. Cereals: Bread, 12 pounds, 50 cents (147); flour, 2 pounds, 5 cents (122); macaroni, 1.5 pounds, 15 cent i 127) . Sugar, 4 pounds. 22 cents (163) Vegetables: Cabbage, 2.75 pounds, 9 cents (181); onions. 2.75 pounds, 5 cents (189); potatoes, 3.5 pounds, 6 cents (196); tomatoes, canned, 3.34 pounds, 30 cents (209): beans, 0.95 pound, 10 cents (177) Fruit: Apples, 3.25 pounds. 6 cents (214) Beer, 4 pounds, 40 cents (259) Total vegetable food Total food : TUttary study No. ISa. ANIMAL FOOD. Beef: Shoulder, 2.5 pounds, 25 cents (19); tripe, 5 pounds, 30 cents (72) Pork: Sausage, 1 pound. 16 cents (66) Fish: Whiteflsh, 3 pounds, 25 cents (103); oys- ters, 1 pound, 25 cents (93) Eggs, 3 pounds, 56 cents (105) Butter. 1 pound, 87 cents (106) Cheese, 0.7 pound. 25 cents (111) Milk. 3.66 pounds, 14 cents (114) Total animal food VEGETABLE Fool). Cereal-: Bread, 5 pounds. 25 cents (147); cake and pastry, 0.17 pound. 15 cents (150); maca- roni, 2 pounds. 15 cents (127) Vegetables: Onions, 0.8 pound. 2 cent- (189); potatoes, 3.5 pounds, 12 cents (196); canned tomatoes, 1.75 pounds, 12 cents 1 209.1 Fruits: Apples, 5.75 pounds, 30 cents (214); or- anges, 5 cents (238) Beer, 2.5 pounds, 25 cents (259; Total vegetable food. Total food . 26 2.4 3.2 2. 3 Cost. Cost. Protein. Fat. Carbohy- drates. Fuel value. Dollars. Cents. Grams. Grams. < tram*. ( ulories. 0.41 . 52 2.7 3.5 22 8 33 76 382 70s .05 .3 2 1 17 .10 .7 9 2 2'. .20 1.3 D 6 s 105 .15 1.0 4 5 61 1.43 9. 5 43 128 8 1 . 299 .70 4.6 46 6 272 1,325 .22 1.5 121 484 .60 4.0 12 1 52 265 .06 .40 .4 2. 7 10 14 40 1 uu 1.98 13. 2 59 7 469 2.174 3.41 22. 7 102 130 477 3. 473 . 55 5.0 41 11 262 .16 1.4 5 18 ISO .50 4.5 16 4 1 104 . 56 5.1 16 12 171 .37 . 25 3.4 2.3 35 10 312 8 12o .14 1.3 5 6 8 105 2. 53 23.0 91 96 10 1 . 259 31 fa 4 1 1 1 184 249 905 133 117 18 1,203 46 DIETARY STUDIES OF JEWISH FAMILIES (Nos. 14a-18a). The detail- of five studies with Jewish families follow. Studies Nos. l la. 17a. and L8a were with German Jews, No. 15a with Russian Jew-, and No. L6a with Roumanian Jews. DIETAB1 BTUDT NO. 14a. The members of this family consisted of three men. three women, and one girl L3 years old. They were all in good health. They lived in four rooms, for which they paid $1.75 per week. The income of the family during the time of the study was given a- *»'>..><). which was $1.69 less than the amount spent for food. The study continued seven days. The number of meals taken was as follow- : Meals. Three men »;:; Three women (63 meals X 0.8 meal of man), equivalent to 50 Girl, 13 year? (21 meals X 0.7 meal of man) , equivalent to 15 Total number of meals equivalent to 128 Equivalent to one man forty-three days. DIETARY STUDY NO. 15 A. This family consisted of three men, one woman, and four children, aged, respectively, 10, 6, 3, and 1J years. They paid £25 a month rent. In addition to the foods purchased they spent 60 cents for cof- fee, 14 cents for tea, 5 cents for vinegar, and 4 cents for cinnamon during the course of the study. The study continued seven days. The number of meals taken was as follows: Meals. Three men 63 Woman (21 meals X 0.8 meal of man) , equivalent to 17 Child, 10 years (21 meals X 0.6 meal of man), equivalent to 13 Child, 6 years (21 meals X 0.5 meal of man), equivalent to 11 Child, 3 years (21 meals X 0.4 meal of man), equivalent to Child, 21 years (21 meals X 0.3 meal of man), equivalent to 6 Total number of meals equivalent to 118 Equivalent to one man thirty-nine days. DIETARY STUDY NO. 16A. The family in this study comprised one man, one woman, and five children, aged, respectively, 10. 8. 6, 4. and 2 years. They paid *11 a month rent for four rooms. In addition to the foods purchased they spent 32 cents for tea and coffee, and 11 cents for pepper and salt during the time of the stud v. 47 The study continued seven days. The number of meals taken was as follows: Meals. Man 21 Woman (21 meals 0.8 meal of man), equivalent to 17 Child, L0 years (21 meals 0.6 meal of man), equivalent to 13 Two children; 9 and 6 years I 12 meals 0.5 meal of man |, equiva- lent to 21 Two children, f ami 2 years I 42 meals x 0.4 meal of man i. equiva- lent to 17 Total Dumber of meals equivalent to 89 Equivalent to one man thirty days. DIETARY STUDY NO. 17.\. The members of this family consisted of a man. a woman, and a baby five months old, which was not included in the study. They paid $4 a month for the rent of two rooms. During the course of the study they spent 59 cents for coffee, tea, chicory, and soda water. The study continued seven days. The number of meals taken was as follow-: Meal-. Man 21 Woman (21 meals X 0.8 meal of man), equivalent to 17 Total number of meals equivalent to 38 Equivalent to one man thirteen days. DIETARY STUDY NO. ISA. The members of this family consisted of a man. a woman, and four children, aged, respectively, 11, 8, 5. and 3 years. The}' paid $8 ;i month rent for four rooms, one of which was used as a tailor shop. The members of the family were healthy. During the study they spent 10 cents for coffee, 6 cents for chicory, 10 cents for soda water, and 1 cent for salt, in addition to the food materials purchased. The study continued seven days. The number of meals taken was as follows: Mejils. Man 21 Woman (21 meals X 0.8 meal of man), equivalent to 17 Child, 11 years (21 meals X 0.6 meal of man i , equivalent to 13 Child, s years (21 meals x 0.5 meal oi man), equivalent to 11 Two children, 5 and 3 years (42 meals X 0.4 meal ot man), equiva- lent to 17 Total number of meals equivalent to 79 Equivalent to one man twenty-six day.-. 48 Table 1". — Wi ights cents 105 Butter, l pound, 38 cents Milk. 13.9 pounds, 50 cents (114) Cheese, 1.5 pounds, 12 cents 108 Cost, nutrient-, and fuel value of f 1 per man per day. Cost. Protein. Fat. Carl.o- Fuel hydrate-, value. Dollars. ( v nts. l.s 47 11 5 .,-, 411 4 ... 4 ... • >o 190 2 ■> 1.1 9 1- 23 13 186 -- ■1. 03 15. 6 90 B9 15 1.214 VEGETABLE FOOD. Cereals: Hominy. 1.5 pounds, scents 1 120 |; flour, 1 pound. 3 cents (122); buns. 2.15 pounds. 15 cents (149); cakes. 0.25 pound. 2 cents 1 157 ; bread, 11.-5 pounds. 48 cent- <147 : cracker-. 1 pound. cents 1 153 1 . s2 !04 .04 0.3 1.7 .3 .3 .54 15 343 13V - 1 . 722 Sus-ar. 4 pounds. 22 cent- 163 Vegetables, dried peas. 0.9 pound. 4 cents (193).. Fruit: Apples, 1.25 pounds, 4 cents 214) - 3 139 20 Total vegetable food 1.12 3 62 1- 1 - •'.437 Total food 3. 15 24. 2 152 107 522 / study X ANIMAL FOOD. Beef: Shoulder. 9.5 pounds. 95 cents (19); suet, 2 pounds. 10 cents (35': bologna. 0.5 pound. cent- I 1 ) 1.17 .40 .10 4.5 .5 l.-"< 1 3 44 \ 9 510 Fish: Sardine-, 0.0 pound. 12 cents 17 Butter, 0.5 pound, 20 cents 106 Milk. 10.5 pounds. 40 cent- 114 Cheese: Neufchatel, 1 pound, 16 cents 112 71 122 2.05 7.9 42 9 7-3 49 Tabi e 10. Weights and cost of food and nutrients in dietary studies of Jewish families in Philadelphia- < Continued. Food consumed during the whole Btudj Kinds ami amounts. DU tary study Xo. 18a Continued. \ EGE1 LB] i. i OOD. Cereals: Bread, 26.5 pounds,$1.17l L47); crackers, L pound, 8 cents i L53): cake, 0.5 pound, 5 cents (150); ginger cakes, 0.5 pound, I cents hominy, 8 pounds, 9 cents (126); rice, 0.25 pound, 2 cents (133); flour, 1 pounds, L2 cents 122) Sugar, 9 pounds, 61 rents 1 163) Vegetables: Potatoes, 1.75 pounds, 3 cents | L96); onion-. 1.9 pounds, 5 cents (189); beans, 2.5 pounds, 12 cents 1 177); dried peas, 0.5 pound, 3 centsl 193 Fruits, etc.: Apples. 7.'.' pound-. 20 cent- (214); bananas, 3 pounds, 5 cents (218); oranges, 1.6 pounds. 12 cents (238); raisins. 0.1 pound. 3 cents (248 ; prunes, dried, 0.3 pound, 5 cents : peanuts, 0.25 pound, 3 cents (254); jelly, 0.5 pound, '■• cents (235) Cost, nutrient-, and fuel value of food per man per day. 2.35 .30 1.08 .56 .15 Total vegetable food Total food Dietary study No. /•" pounds, 12 cents (189); carrots, 3 pounds, in cents ( 182); cabbage, 2.6 pounds, 12 cent- (181); beans, 0.9 pound, 5 cents (177); turnips, 3.1 pounds, 8 cents (212); canned peas, 1.9 pounds, 30 cents (192) Fruits: Jelly, 0.5 pound, 6 cents (222) ; apples, 4.5 pounds, 10 cents (214); cranberries. 5 pounds, 72 cents (227) Total vegetable food 3.28 Total food / >ii tar ij study No. 16a. ANIMAL POOD. Cost. Protein. Fat. 1 hydrate b. Fuel Value. Dollars. Cents. Grams. drams. Grams. Calories. 1 . 59 .51 6.1 2.0 58 10 367 157 1,789 .23 .9 13 1 217 .51 2.0 2 ■J 13 1- 3 2.84 11.0 73 13 606 2, 832 4.89 IS. 9 115 78 615 3,615 Beef: Shoulder. 21 pounds, $2.10 (19) Fish: Whitelish. 3 pounds. 21 cents (103 : smoked herring, 0.16 pound. 3 cents (88) Eggs, 0.9 pound. 20 cent- | 105) Butter. 0.25 pound. 10 cents 1 106) Milk. 7.8 pounds, 20 cents (114) Cheese: Neufchatel, 0.25 pound. I cents (112) Total animal food 0.0 .3 2. 8 1.4 .4 101 13 267 1 22 4.44 11.4 57 03 10 B29 .97 .34 2.5 .9 20 3 115 70 567 280 1.09 2.8 8 1 18 233 .88 2.3 15 60 3. 28 8. 5 28 4 248 1,140 7.72 19.9 85 07 25s 1 . 909 2.10 .24 .20 .K» .28 .04 7.0 .8 . 7 .3 .9 .1 52 6 2 ..... 1 27 1 3 5 1 448 42 17 6 27 85 13 2.90 9. 8 65 39 6 032 25580— No. 129— 03- 50 Table L0. - ll'< ights and cost of food 'inn Philadelphia — Continued. : onsumed during the whole study (7 days . Cost, nutrient-, and fuel value of food per man per day. Kin«l> and amounts. Cost. Protein. Fat. hydrates. Fuel value. Dietary study No. 16a— Continued. VEGETABLE POOD. Dollars Cereals: corn meal, 1 pound, 5 cents (119); flour. 7 pounds, '_'l cent- (122); rice. 2 pounds, li cents (133); barley, 0.25 pound, 2 cents bread, 39.4 pounds 2. 17 Sugar, 4 poui .22 Vegetables: Beans, 7.85 pounds, 33 cents onions, 2.75 pounds, 12 cent- 189 ; pol 3.5 pounds - 53 Fruit-: Apples,2.25pounds,6cents(214) ; on li pounds, 27 cei ines, i pound, 12 cents 247 Total vegetable food Total food brants. 2. 100 1.8 . 15 1.5 1 .. 15 • ■; 1 11.2 100 11 593 2. 870 6.33 21.0 165 599 3, 502 DIETARY STUDIES OF GERMAN FAMILIES Nos. 19a-24a . The details of six studies with German families follow. In one study (No. 24a) the man was native German but the woman was American born. DIETARY STUDY NO. 19A. The family in this study lived in the outskirts of the city. There were rive persons in the group in the study — two men. one woman, and two children— who were taken to board. The ages of the children were not given: it has been here assumed that they averaged 6 to 7 years. They rented rive rooms, for which they paid $9 a month. During the course of the study they spent 5 cents for tea and 60 cents for coffee in addition to the purchase of food material-. The study continued -even days. The number of meals taken was as follow-: Met - Two men 42 Woman (21 meals X 0.8 meal of man), equivalent to 17 Two children (42 meals X 0.5 meal of man ), equivalent to 21 Total number of meals equivalent t«» Equivalent to one man twenty-seven days. DIETARY STUDY NO. 20A. The members of this family comprised one man. one woman, and four children aged, respectively, 8, 6, and ± years, and 17 month-. The father was a fish peddler. They were all in poor health, dispirited, and seemed to be insufficiently nourished. The woman appeared to be 5] shiftless and incapable of improvement. They rented two rooms, for which they paid s l per month. Their income was variable, being $3 during the week of the study. In addition to the food materials pur- chased they spent LO rent- for tea, 22 cents for coffee, and 1 cent for pepper. The study continued seven days. The number of meals taken was as follow-: Meals. Man 21 Woman (21 meals;. 0.8 meal of man), equivalent to ' 17 Two children, 8 and 6 years I 42 meals ■ 0.5 meal of man) , equiva- lent to 21 ( Ihild, -4 years i 21 meals >; 0.4 meal of man I, equivalent to Child, 17 months ( 21 meals X 0.2 meal of man i, equivalent to 4 Total uumber of meals equivalent to 71 Equivalent to one man twenty-four days. DIETARY STUDY NO. 21 A. This family consisted of two men, one woman, and four children aged, respectively, 11, 8, 6, and 2 years. They were all healthy. They rented a house of four rooms, for which they paid $9 a month. In addition to the food materials purchased they spent 30 cents for coffee during the study. The study continued seven days. The number of meals taken was as follows: Meals. Two men 42 Woman (21 meals X 0.8 meal of man), equivalent to 17 Child, 11 years (21 meals X 0.6 meal of man) , equivalent to 13 Two children, 9 and 6 years (42 meals X 0.5 meal of man), equiva- lent to 21 Child, 2 years I 21 meals X 0.4 meal of man), equivalent to 8 Total number of meals equivalent to 101 Equivalent to one man thirty-four days. DIETARY STUDY NO. 22 A. This family was dirty hut healthy. It consisted of a man. a woman, a boy of lt'», and two children 14 and 10 years of age. The man and woman had lived in this country twenty-six years. They paid $18 a month rent for nine rooms, including a little tobacco shop at the front of the house. The woman took care of the shop during the day. as the man worked away from home. During the course of the study they spent '.'<> cents for tea and coffee and 4- cent-; for yeast cake- in addition to the food materials purchased. 52 The study continued seven days. The number of meals taken was as follow-: Meals. Man 21 Woman (21 meals > 0.8 meal of man), equivalent to 17 Boy, it; yeare old 21 ( 'hild, 14 years I 21 meals ■' 0.7 meal i if man |, equivalent to 15 Child, 10 years (21 meals ;< 0.6 meal of man), equivalent to L3 Total number of meals equivalent to s 7 Equivalent to one man twenty-nine days. DIETARY STUDY NO. 23A. This family consisted of two men and two women. They owned their own house of five rooms. During the course of the study they spent 8 cents for tea and 8 cents for coffee in addition to the food materials purchased. The study continued one day. The number of meals taken was as follows : Meals. Two men 6 Two women (6 meals X 0.8 meal of man), equivalent to 5 Total number of meals equivalent to 11 Equivalent to one man four days. DIETARY STUDY NO. 24a. In this family the man was a German, but the woman was American born. . There were also three children, aged 10, 6, and 4 years, respec- tively. The children were well, with bright color and good com- plexions, but very dirty and untidy. The income of the family was variable, from £5 to §10 per week. They paid 85 a month rent for four rooms. During the course of the study they spent 2± cents for tea and 16 cents for coffee in addition to that for the food materials purchased. The study continued seven days. The number of meals taken was as follows: Meals. Man 21 Woman (21 meals X 0.8 meal of man) , equivalent to 17 Child, 10 years (21 meals X 0.6 meal of man), equivalent to 13 Child, 6 years (21 meals X 0.5 meal of man), equivalent to 11 Child, 4 years (21 meals X 0.4 meal of man), equivalent to 8 Total number of meals equivalent To 70 Equivalent to one man twenty-three days. 53 Table 11.— Weights and cost of food uml mil, -nuts in dietary studies of German families. Food consumed during the \\ hole Btudy 7 Kinds and amount! . l>i< tary study Xo. t9a. AMMA I I ood. lVrf: Shoulder, 9.5 pounds, 69 cents I L9). Mut- ton, 8 pounds, 73 cerils (51 1. Veal, S pounds, 25 cents (37) Pork: Scrapple, 1.5 pounds, 1 1 cents 1 67 1; lard, 5 pounds, 6 cents (62) I pound, '_' I cents 1 iu.~> ■ l. •_'.") pounds, :;•.» cents i L06) Dollars. . 17 .24 Cost, nutrient-, and fuel value of food per man per day. COSt. .6 .9 1. 1 Total animal food \ EGET \ki i. I OOD. Cereals: Bread, 22 pounds. $1.06 (147); pies, I j .on i wis. 20 cents 1 158 i; flour, 9 pounds, 18 cents Sugar, 2 pounds, \2 cents 1 163) ables: Potatoes,21 pounds, 49 cents (196 ; sauerkraut, l pound, lo cents (204); cabbage, 1.56 pounds. 10 cents (181) Fruit, oranges, 0.6 pound, 6 cents (238) Total animal food Total food I Hi turn study No. W. ANIMAL POOD. Beef: shoulder. 2.5 pounds, 24 cents (19); liver, 2 pound-. 12 cents (8) Pork: scrapple. 2 pound, 16 cents (67); ham, 7 pounds, 42 cents (62); lard, 1 pound, 10 cents Fish, herring, smoked. 0.9 pound, 15 cent Butter. 0.25 pound, 9 cents (106) Milk, 2.6 pounds, 1 1 cents (114) ,. 5.03 . 68 .15 . 09 .14 Total animal food. 1.45 VEGETABLE FOOD. Cereals, bread, 7.9 pound-. 38 cents 1 147) Sugar, 3 pounds, 18 cents(l63); molasses, 1.5 pound-. 8 cents (165) Vegetables: Potatoes, - pounds, 14 cents (196); j canned tomatoes. 2 pounds, 11 cents (209); cabbage, 6.2 pounds, 18 cents (181) Fruit, oranges, 0.3 pound, 8 cents 238) Total vegetable food Total food Dietary study No. tka. .26 .43 ,08 AKIMAI. FOOD. Beef: Shoulder, 7 pounds, 71 cents (19); liver. 2.5 pounds, 17 cet ■ Pork. lard. 1.5 pounds, 23 cents Milk, s.i pounds, 32 cents 114) Total animal food . 32 VEGETABLE FOOD. Cereal-: Bread. 24.8 pound-. 88 ceiit- buns, 2.1 pounds. 18 cents (148); Hour. 24 pounds, 72 cents 1 122 1; rice. 0.5 pound, t cents Sugar, lo pounds, 56 cents 1 163) Me-: Potatoes. 21 pounds. 45 cents canned tomatoes. 1.8 pound-, pj cents 2 Fruits, jelly, 3.5 pounds, 28 cents (235) Total vegetable food :;. 23 Total food ; t Protein. Grams. Grams. 39 1 ':; Carbo- hydrates. Fuel value. Grams. 18. 6 118 1.6 2.8 .6 .4 70 2 4 2 1.6 1.1 1.8 .3 1.0 1. 1 "f i atones. 659 [32 1.69 .12 6.3 1 2. 6 .2 53 13 34 67 1,680 136 .69 06 9 304 2. 56 9.5 62 13 2. 120 1'3-J 1.15 1.8 20 2 1-7 846 2.57 10. 2 60 *5 j 195 1,778 252 ■_■'., 1.82 7. 9 102 14 646 3,117 2.4 .. 197 788 2. 5 9 1 357 .28 1.2 1 16s . 063 54 Table 11. — Weights and cost of food and nutrients in dietary studies of Germanfamir lies — Continued. v l consumed during the whole study i - days). Cost, nutrients, and fuel value of i 1 per man per day. Kinds and amounts. Cost. Cost. Protein. K,„ Carbo- hydrates. Fuel value. Dietary study No. Via. \MM \i, POOD. Beef: Suet, 3 pounds, L6 cents (35); shoulder, B.7 ■ pounds, s 7 cents 1 19); shin, 2 pounds, 16 cents (17); round, l. 25 pounds, L8 cents (28)... Pork: Ham, 5 pounds, 50 cents (60); sausage, 3 pounds, 17 cmts (66); steak, L.5 pounds, 20 Dollars. 1.36 1.17 .22 .36 . 32 t 'ents. 4.3 3.6 . 7 1.1 1.0 Grams. 30 18 3 Grams. 18 49 2 12 1 Grams. l Calories. 551 .Mis 30 Butter, l pound, 36 cents (106) 107 Milk, skim. Hi pounds, 32 cents i L15) 8 12 3.43 10.7 59 112 13 1 285 VEGETABLE FOOD. Cereals: Corn meal, 12 pounds, 12 cents (119); flour, l.r> pounds, 11 cents (122); bread, 25 pounds, 76 cents (147): cakes, 3.75 pounds, 40 cents | L51 1 1.69 .06 .35 5. 3 .2 1.1 55 16 371 14 37 L,846 Vegetables, potatoes, it pounds, 35 cents (196) .. 4 104 2. 10 6.6 59 16 422 " 066 Total food 5. 53 17.3 118 128 435 Dietary study No. :.'<<. ANIMAL FOOD. Beef: Shoulder. 7 pounds, 66 cents (19); round, 5 pounds, 98 cents (28) 1.64 1.04 .55 .51 .90 6.1 3.8 2.1 1.9 3.3 36 12 14 4 IS 66 i 32 304 Pork: Sausage, 3.25 pounds, 15 cents (66); pork chops, 2 pounds, 28 cents (58) : lard, 2 pounds, 81 cents (62) 1 639 Fish: Whiteflsh, 8 pounds, 56 cents (103) 92 43 Butter, 2. 25 pounds, 90 cents (106) 285 4. 65 17.2 66 123 1 1,303 VEGETABLE FOOD. Cereals: Bread. 18 pounds, 79 cents (147): buck- wheat, 2 pounds, 10 cents (118); flour, 20 pounds, 81 cents (122); ginger cakes, 1.5 1.82 .50 .72 6.7 1.9 2.7 70 10 458 135 84 2, 201 Sugars, etc.: Sugar, 7 pounds. 42 cents (163);' 540 Vegetables: Potatoes, 24.5 pounds, 19 cents (196): onions. 1.6 pounds, 2 cents (189); cab- bage, 1.1 pounds. 1 cents (181 i: canned toma- toes, 1.8 pounds. 10 cents (209); turnips, 8.75 pounds, 7 cents (212) 11 1 389 Total vegetable food 3. 04 11.3 81 11 677 8. 130 Total food 7. 09 28. 5 147 134 678 4, 493 Dietary study No. ..'•>'" (duration, l day). ANIMAL FOOD. Beef: Shoulder, 1.5 pounds, 15 cents (19); bo- . 28 .10 .05 .10 .16 7.0 2. 5 1.8 2. 5 4.0 49 21 4 9 3 24, 19 525 Fish: Smoked herring, 0.9 pound. I0cents(88).. 164 43 Mutter n 25 pound 10 cents (106) 214 Milk, 4.2 pounds, 16 cents '111) 16 24 329 .69 17.8 90 92 24 1,275 55 Table LI. — Weights and cost of food and nutrients in dietary studies of Germanfamir //'/>•—( lontinued. l l consumed during the whole study 7 -1. Cost, nutrients, and fuel value of food per man per day. Kinds and amounts. Cost. Protein. Fat. Carbo- hydrates. Fuel value. Dietary study .\'<<. iSa {duration i day)— Cont'd. VK'.i i \i:i i: POOD. ir, 0.9 pound, 3 cents 1 122); white bread, 2.25 pounds, LO cents (147); rye bread, 2.26 pounds, LO cents (146 ; buns, 0.7 pound, 5 rents (149) Dollars. 0.28 ,05 . 18 Ci nts. 7.0 1.3 Grams. 65 Grams. n Grams. Ill 139 Calories. 1.926 156 Vegetables: Potatoes, 3.5 pounds, 9 cents L96); 34 3 719 Total vegetable food .46 11.5 99 14 645 3, 101 Total !'"<>< 1 1.15 28. 8 189 106 669 4,376 DIETARY STUDY OF AN AMERICAN FAMILY (No. 25a). This family comprised two healthy women of frugal habits. They occupied throe rooms, for which they paid $6 a month. During the period of the study they spent 15 cents for tea in addition to the pur- chase of food. The study continued seven days. The number of meals taken was 4l\ equivalent to 34 meals of a man, or equivalent to 1 man 11 days. Table 12. — Weights and cost of food and nutrients in a dietary study of an American family. Food eonsumed during the whole study <7 days), Cost. Kinds and amounts. Dietary study Xo. 25a. ANIMAL FOOD. Beet: Shoulder. 1.5 pounds, 24 cents (19). Veal, l pound, 20 cents (37); liver, l pound, 6 cents (8) Pork, scrapple, l pound, 6 cents (67) Fish, mackerel, L.75 pounds, '-!•_ , cents (91) Butter, l pound, 40 cents (106) Cheese, cottage, 0.5 pound, 5 cents (HO) Milk. 1.06 pound-, 1 cent- I 11-h Cost, nutrient-, and fuel va'ue <>;' food per man per day. Cost. Protein. Cents. lira m*. 4..-S 25 . 5 1 2.0 7 3.6 1 .0 4 .4 • ) Fat. Carho- Fuel hydrate-, value. Calories. Graras. 8 8 :; 1 5 35 1 175 95 55 316 •JO 34 1.27 11.5 40 5G 9 VEGETABLE Food. Cereals: Bread. 7 pound-. 35 cents (147); dough- nuts, 1 pound. 10 cents (156); corn meal. 2 .50 . 22 .20 . 57 L5 2. 1.8 • > 2 11 1 167 53 1,221 Sugar, 3 pounds, ii cents (163); molasses, 1.5 676 Vegetables: Cabbage, 2.76 pound-. Hi cent- 1 181 1; cabbage, pickled, 1.5pounds, 10 cents 181 ... Fruit-: Prunes. 1 pound, 15 cents (247); bananas, 2.5 pounds. 10 cents (218) ; oranges, 0.75 pound. 10 cents (238); strawberry preserve, 1 pound. V cent- (251) ' in 229 Total vegetable food 1.49 13. 5 43 15 465 -'.166 Total food 2. 76 25. 83 71 474 2, 861 56 DIETARY STUDIES OF IRISH FAMILIES iNos. 26a-28a). The detail- of three dietary studied with Irish families follow: DIETARY STUDY NO. 26 ! , This family consisted of a man. a woman, and four children: aged 9, 7. and 2j years, and 9 months, respectively. The woman was not strong; the children were well but pale. The income of the family was s l 5 per week. They paid *10 a month rent for four rooms and a bathroom. During the course of the study they spent S1.12 for tea and coffee, 8 cents for salt and pepper, and 5 cents for pickles. The study continued 7 days. The number of meals taken was as follows: Meals. Man 21 Woman (21 meals X 0.8 meal of man), equivalent to 17 Two children, 9 and 7 years (42 meals X 0.5 meal of man I, equivalent to. 21 Child, 2$ years (21 meals X 0.4 meal of man), equivalent to 9 Child, 9 months (21 meals X 0.3 meal of man), equivalent to 6 Total number of meals equivalent to 74 Equivalent to one man twenty-five days. DIETARY STUDY XO. 27 A. This was a storekeeper's family, comprising a man and a woman. They paid $12 a month rent for three rooms, not including the store, which was on another street. They spent 20 cents for tea in addition to the food materials purchased during the course of the study. The study continued seven days. The number of meals taken was as follows: Meals. Man 21 Woman (21 meals X 0.8 meal of man), equivalent to 17 Total number of meals equivalent to 38 Equivalent to one man thirteen days. DIETARY STUDY XO. 28a. This family included a man. a woman, and five children, aged respectively 15, 12, { .K and 5 years, and '21 months. They were rather sickly. The man was a painter, out of work at the time of the study. When employed he earned &15 per week. One of the children, a hoy. earned S3 per week. They paid $12 a month rent for a house of rive rooms, the rent being applied to the purchase of the house. During the course of the study they spent 15 cents for tea, 30 cents for coffee, and 5 cents for yeast in addition to the food materials purchased. 57 The study continued as follows: Man \ en (lav--. The number <>!' meals taken was .. 21 Woman (21 meals 0.8 meal of man), equivalent to 17 Child, 15 years (21 meale 0.8 meal of man), equivalent to 17 Child, L2 years (21 meals • 0.7 meal of man), equivalent to 15 Child, 9 years (21 meals ■ 0.5 meal of man), equivalenl to 11 Child, 5 years l 2] meals x 0.4 meal of man |, equivalenl to 8 Child, 21 months (21 meals ■ 0.3 meal of man), equivalenl to 6 Total number of meals equivalenl to 95 Equivalent to one man thirty-two days. Table 13. — Weights ■t< tar;/ study No. ANIMAL POOD. Beef: Round, 7 pounds, Si. 20 (28); shoulder, 5 pounds, 52 cents (19). Mutton. 3 pounds, 36 cents (51). Veal, l pound, 20 cents (371 Pork: Sausage, 1 pound. 14 cent- (66); chops. 3 pounds, 51 cents (58); ham. 1 pound. 20 cents lard. 1 pound. 16 cents (62 ) Dollars. Cents. ■ 9.1 Grams. 12 6 11 Grams. Grams. J Calories. 158 1.01 4.1 .38 1.5 . 72 2. 9 15 44- Pish: Mackerel, l pound, 18 cents (91); white- fish 2 pounds, 20 cents 1 103) 2 42 Milk 18.9 pounds, 72 cents U14) 11 17 5 2:17 57 Cheese. Neufchatel, 1 pound, 16 cents (112) .16 .6 3 Total animal food. VEGETABLE FOOD. Cereals: Bread. 32 pounds. SI. 60 (147); buck- wheat, 2 pounds, 10 cents (118); barley, 1 pound. 3 cent- ill- i; cake. 0.5 pound. 10 cents (1.50): doughnuts. i pound, 10 cents 1 156) Sugar. 6 pounds, 36 cents (163) Vegetables: 1'otatocs, 24.5 pounds. 85 cents (196) ; canned tomatoes. 7.1 pounds, 44 cents (209): sauerkraut. 2 pounds. Is cents (204); cabbage, 1.4 pounds, 5 cents (181), onions. 1.6 pounds. 5 cents (189); turnips. 6 25 pounds. 14 cents (212); dried peas. i pound, 12 cents (198); corn, canned. 1,3 pounds, 12 cents i 184) Fruits, prunes. 1 pound, 16 cents (247) Total vegetable food. Total food Dietary study No. 27a. ANIMAL KooD. Beef: Corned, 2 pounds, 24 cents (2); stewing, 3 pound-, 22 cent- (33); chuck. 3 pounds 36 cents (11); bologna, 1 pound, 12 cents (l). Mutton. 1.5 pounds. 12 cents (51) Fish, haddock. 3 pounds. Is cents I 84 • Eggs, 1.63 pounds. 33 cents (105) Butter. 3 pounds, 60 cents (106) Milk. 11.5 pounds, 44 cents (114) Total animal food. VEGETABLE FOOD. Cereals: Oatmeal, 3 pounds. 15 cents (130); b r- ley. 0.5 pound, 3 cents (117): flour. 9 pounds. 27 cents (122) 1.93 .36 1.95 .16 B.95 1.06 .18 2.61 18.2 17.6 8.1 1.4 4.6 3.4 20.0 3.4 82 18 164 365 109 113 12 20 20 318 1,2-fi 1,816 436 542 4- 2, -42 4,084 36 73 796 274 1,888 1,586 :», Table l.">. — -Weights and cost of food and nutrients in dietary studies of Irish famiUes- < lontinued. ; consumed during the whole Btudy 7 days . Cost, nutrient-, and fuel value of food per man per day. Kind- and amount-. Protein F-it Carbo- Fuel iron m. hat. Qydrates valm . Dietary study Xo. t7a — Continued. vegetable food— continued. - and starches: Sugar, 1.5 pounds, 18 : cornstarch, l pound. 5 cents 172 i Vegetables: Potatoes, 12.25 pounds, 36 cents cabbage, 1.38 pounds. 5 cent- 1 L81 1; onions.0.8 pound, 2 cents (189); carrot-. 0.34 pound. 1 cent (182): turnips, 1.4 pound-. 3 cent- canned tomatoes, 3.5 pounds, 20 cent- 2 Dollars. <'. Veal, 2 pounds, 28 cents i 37 i 111(1. - cei cents (62) Pork: Rib, 1 pound. 12 cents (54); scrapple, 2 pounds. 18 cents (67); lard, 1.5 pounds. 20 Butter. 3 pounds. SI. 10 1 106 I ... Milk. 9.4 pounds, 36 cents (1U) Cheese, 1 pound. 13 cents (111) Total animal food VEGETABLE FOOD. Cereals: Barley. 0.5 pound. 3 cents (117); flour. 14 pound-. 40 cents (122); cake. 0.9 pound. 10 cents (150); buns. 3.95 pounds, 25 cents (148); bread. 9.5 pounds. 40 cents (147) Sugars. etc. : Sugar. 9 pounds. 47 cents 1 163 l : sirup. 0.75 pound, 5 cents 1 166) Vegetable-: Canned corn. 1.9 pounds, 22 cents 184 : potatoes. 24.5 pounds. 77 cent- greens. 3.25 pounds. 11 cents 205 1.34 10. 3 66 12 494 - 3. 95 30.3 153 176 514 4,285 1.52 .50 1.10 .36 .13 4.s 1. 6 3.4 1.1 .4 30 3 16 L 30 36 .. 260 291 320 4 4 61 3.61 11.3 41 92 10 1 . 021 Total vegetable food.' Total food 1.24 3.9 1.6 3.4 40 102 266 135 481 1.304 •540 325 2, 169 190 SUMMARY AND GENERAL DEDUCTIONS. The results of the dietary studies in Philadelphia are summarized in the following table: Table 14. — Summary of results of dietary studies of Philadelphia families. Dietary study number. Families. Cost. Protein. Fat. Carbo- Fuel hydrates, value. 7a Colored. M do.. 9a do.. 10a do.. 11a do Centt Grams. Grams. Grams. Calories. 9.1 65 210 1.715 26.4 s 121 _ 2. 726 26.3 123 164 -- -- 17.2 - 69 1,967 26. 3 187 182 58"! 4.716 21.1 107 121 374 3.001 59 Taw i: 14. — Summary of results of dietary studies of Philadelphia families — Cont'd. Dietarv study number. Families. Protein. Carbo- hydrates. Fuel vain.-. 12a Italian 22 T 102 127 130 103 177 ISa do 2. MB 29. in 116 368 1 la 19.1 21. J ]-.:> 19.9 •Jl.it 83 152 11". 165 II 107 78 67 50 522 m.-» j.">^ 17a L8a 15a do do Russian Jew 8,615 l 16a Roumanian Jew •jo. 6 120 69 496 German --do do do 19a 20a 21a 22a 24a 10.2 17.:: 28 - •J> i.J lis lis 147 189 150 85 128 134 Hit; 442 195 135 678 971 1,778 4,376 5,01 :i Average •jo. 6 130 101 3. 117'. 25. si 71 471 Irish do do Average Average i >f all 22 studies 26a 27a 28a 30.3 20.2 160 1.-.:; 90 110 176 102 616 514 481 4,084 I..-". 3,110 28. 8 135 129 537 :;. 836 22.8 115 102 476 3. 308 Iii several of the studies the cost of the diet per man per day was relatively very high, and in nearly all of them it was higher than was accessary. The average given in the table above, while indicating what these families spent for their food, represents a greater amount than it was necessary to spend in those regions, in the time when these studies were made, to provide a diet in every way as satisfactory as the average obtained in the studies. Thus. 14 of the 22 families included in these studies paid from 20 to :-3*3 cents per man per day for food materials (not including food accessories) which supplied no more nutrients or energy than it was estimated could have been obtained for 15 cents if there had been more intelligence in marketing: and those families who -pent less than 20 cents per man per day for food obtained less than they should for the money spent. This i- quite apparent upon a study of the results summarized above. For instance, among the 5 colored families 3 of them spent practically the same amount for their food, namely 26. 3 cents per man per day in two cases and 26.4 cent- in the third. But the quantities of nutrients and energy obtained varied widely. Thus, in study No. 8a the family obtained per man per day but 80 grams of protein and :2.7s»*> calories of energy: the family in study No. 9a spent <>.i cent per day less, but got 43 grams of protein and 1,154 calories of energy more, while the family in study No. 11a for the same expenditure secured L s 7 gram- of protein and over 4,700 calories of energy. The family in study No. 10a spent 17.2 60 cents per man p< r day, and obtained just as much protein as the fam- ily in dietary study No. 8a for 26.4 cents, but only about two-thirds as much energy; this deficiency being due to the fact that they expended a smaller proportion of their money upon pork and vegetable foods and thussecured less fat and carbohydrates. The family in dietary study No. 7a were certainly underfed: they spent but 9. 1 cents per man per day for food, and obtained for it but 65 grams of protein and a little over 1,700 calories of energy. Their purchases, however, were just about as economical as those in dietary study No. 11a. The results with the two Italian families studied di tiered consid- erably. The family in study No. 12a spent 22.7 cents per man per day, and obtained 102 grams of protein, and nearly 3,500 calories of energy, while the family in study No. 13a spent 35.4 cents and got a little more protein — 127 grams — but only about two-thirds as much energy as in No. 12a. These were among the least economical of the families included in these studies. The group in which there was the most uniformity as regards the quantity of nutrients and energy of the diet, and also with respect to economy of purchase, was that made up of German families. In the average of the 6 families of this group the diet cost 20.0 cents per man per day, and furnished 130 grams of protein and very nearly 3,700 calo- ries of energy. One family in this study was considerably underfed, spending only 10.2 cents per man per day for their food. This was practically just half of the amount spent by the average; but for this expenditure they secured very nearly half of the protein and energy found in the average diet for the group. Of all the families studied in Philadelphia, the woman in dietary study No. 2-ia of this group was believed by the investigator to show the most intelligence on the subject of marketing. She had tried all the markets in the vicinity of her home until she had found the most reasonable one, which she then patronized regularly. For 20.2 cents per man per day she secured 150 grams of protein and 5,063 calories of energy, while the family in study No. 22a. to obtain almost as much protein, but somewhat less energy, expended 28.5 cents. In the average of the results with the live Jewish families the cost of the diet was the same as that for the German families, but the average diet of the Jewish families provided on the average only 120 grams of protein and 3^086 calories of energy. Two of the families, those in the studies Nos. 14a and 15a, were decidedly less economical than the rest of the group, and although they spent a sufficient amount of money they were hardly sufficiently fed when compared with other families and with the average of all of them. The cost of the diet in the average for the three Irish families was very nearly the same as that for the Italian families, but the quanti- 61 ties of nutrients and energy procured were noticeably larger for the former. The only native American family included in these studies was that in study No. 25a. They spenl 25 cents per man per day. for whirl) they -ecured 83 grams of protein and 2,861 calories of energy a diet exactly the same in protein and hut very little higher in energy than that in study No. 1 la (a German- Jewish family), which mst 6 cents per day less. Most of the above comparisons of different diets as regards economy have been made between families of the same nationality. Similar facts are observed in comparing the results with families of different nation- alities. Thus in dietary study No. 24a with the German-American family the cost of the diet was 20.2 cents per man per day. for which L50 grams of protein and 5,063 calories of energy were secured, while in dietary study No. 28a, with an Irish family, the cost per man per day was exactly the same, hut only 90 grams of protein and 3,190 calories of energy were secured. The family of Roumanian Jews in dietary study No. 16a spent 21 cents per man per day. a trifle more than the two families just mentioned, and secured 165 grams of protein and 3,502 calories of energy; that is, little more protein but much less energy than in the family in study No. 24a. Again, the colored family in dietary study No. 10a spent 17.2 cents per man per day and secured hut 80 grams of protein and 1,967 calories of energy, while the Ger- man family in study No. 21a spent 17.3 cents per man per day and secured 118 grams of protein and 3,351 calories of energy. The two most expensive dietaries in the whole number were that of the Italian family in the study No. 13a and that of the Irish family in study No. 26a. The former spent 35.1 cents per man per day and secured 127 grams of protein and 2,162 calories of energy, while the latter spent 35.8 cents per man per day and secured 160 grams of protein and 4.ns4 calories of energy. It is interesting to observe that the family in study No. 13a consisted of two women; so also did those in Nos. 25a and 11a. In all three the cost calculated to the basis per man per day was high, but the economy of the diets purchased varied widely. So few data regarding the occupations of the different families are available that but little can be said concerning the fitness of the diets. Most of the families were without regular incomes, so it may he inferred that they were not engaged in steady work. The average of the 22 studies summarized above agrees practically with the common standard for a man at light to moderate muscular work; the number of studies in which the diet was fairly near the average, however, was small, the larger part of them being either considerably higher or lower than this. The family in study No. 27a was that of a store- keeper. The diet in this study, furnishing 153 grams of protein and 62 1,235 caloric- of energy, would certainly seem to be ample. The family in study No. 22a also kept a store, but it was Looked after by the woman during the day, while the man was away at work. In this case also the diet with 147 grams of protein and 4.4'.»:; calorie- of energy would seem to be more than sufficient, unless the man was engaged in hard work. In the note- concerning the family in study No. L8a it was stated that one room of the house was \\>^\ as a tailor shop. If tailoring was the occupation in this case, the diet, which fur- nished L15 grams of protein and 3,615 calories of energy, was certainly sufficient. One of the two women who comprised the family in study No. 11a was a washerwoman. If steadily employed she would doubt- It ss require considerably more food than the average woman; hut it would hardly be expected that the diet for the two women would need to average l s 7 grams of protein and 4.716 calorie- of energy per man per day as found in this study. Two faults, then, are quite generally evident in these studies. There was a tendency to buy too much where there was sufficient money, and the prices paid for nourishment were considerably higher than was necessary. One reason for the expensiveness of the diet was found in the way the families lived. Since they had no regular incomes they could not purchase their food materials in quantities, but bought their provisions only on the day they were used and only as much a- was needed at the time. Such method of purchasing materials in small quantities is always more expensive than buying in larger amounts. Furthermore, almost every one of the families in the Philadelphia studies bought groceries and provisions at the small corner store- -<> common in that city, rather than at the larger markets where the goods could be obtained much cheaper. For instance, the small corner grocery in the vicinity of the settlement charged 5 cents a pound for Hour, while the best flour could be had at a larger store a little farther away for 3^ cents, even in small quantities. The only butter for sale at the small store cost 4o cents a pound, while good butter could be purchased at a market two blocks away for 28 or 30 cents. At the same market cuts of meat like neck and shin could be obtained for 3£ and 4 cents a pound which at the smaller store cost 6 cents. Milk in small quantities cost not less than 8 cents a (mart. Not only were the food materials sold at the small store generally higher in price than could be obtained elsewhere, but the majority of them in the poorer quarters of the city were of inferior quality. One article which had considerable effect upon the cost of the diet- aries because it was used so generally and in such large quantities, was bread. Baker-' bread was used by about half of the families. The so-called pound loaf sold by the bakers weighed usually more than that— on an average about lh pounds. The Loaves were about a third 63 Larger than the ordinary pound loaf of homemade bread, but they were excessively raised and dried quickly, and altogether were far from the ideal nutty, firm, nutrition- loaf. [n regard to green vegetables the conditions were more favorable. The poorer streets of the city were usually well provided with these in their season and at price- about as reasonable as in the large market-. Many hucksters and farmers brought their vegetables directly to the streets in which these families lived and sold them without the middleman'- profit. To some extent the people in these regions were not responsible for tin 1 costliness of their diet. In no case were there any conveniences for the use of ice for keeping food, and in few it* any cases was there suffi- cient money to enable them to buy in very large quantities. But while the costliness of the diet may be accounted for to some extent by lack of -pace to keep quantities of provisions and lack of money to buy them, a considerable part of it was unnecessary, a- was shown by a comparison of the different diet- as regards economy, and for people in the circumstances of those of the families studied it was unwarrant- able. A little more intelligence in the matter of marketing would have enabled many of the families to provide practically the very same diet at a much smaller cost, or a better diet for the sum expended. This fact has been well illustrated by a comparison of the diet obtained by the woman in study Xo. 24a with that secured by other families for the same money or more. This woman had found that in the small store near Iter home food materials cost her very much more than in the market a few blocks farther away. She could get good sugar at 4 cent- at the market, or larger store, which would cost her 6 cent- at the small store. Meat for which she would have to pa} T 10 cents at the -mall -tore she could get for 6 cents at the market. Accordingly she traded at tin 1 market a- much as possible. A little knowledge of the comparative nutritive values of food material- would have enabled a number of the families in these studies to have saved a considerable part of the money -pent for food by using different kinds of food materials from those purchased. Some of the families used the higher priced cuts of meat while other- obtained more nourishment for the same or less money -pent for cheaper cut-. Two of the families used cornmeal and two used rye bread during the week- when the studies were made. None of the rest used any other meal or Hour than the higher priced white flour, although the cheaper grade- of flour are by many regarded a- equally nutritious and pala- table. Dried beans occurred in nine of the dietaries and dried pea- in five, but only in small' quantities and not a- a staple article of food, not- withstanding that the^e are among the cheapest and most nutritious of foods commonly available. In the more general use of dried [ten-. beans, cornmeal and the cheaper cuts of meat, these dietaries could <; | have been not only cheapened as to cost, but when- there was little to spend, greatly increased in nutritive value. DETAILS OF THE STUDIES IN CHICAGO. The dietary studies in ( Chicago were made in the spring in the vicinity of Hull House among families in the region in which the work of the settlement was carried on. No difficulty was experienced in securing from the families selected permission to make the studies, a^ the work of the Hull House was well known to them and appreciated. A- was the case in Philadelphia, the families were believed to he typical of those living in the thickly congested regions of our large cities. The families studied in Chicago were superior as regards intelligence, etc. to those studied in Phila- delphia. As regards nationality, they comprised native American-. American- of German and Irish descent. Scotch. English, [rish and German, American-Irish. English-American. English-Irish, German- American, French-Canadian. Hungarian, and Bohemian. Most of these families were in much better circumstances than those studied in Philadelphia, a large portion of them having good incomes. In nearly all of them the women were members of the Hull House woman*- club. The kind help and interest of this association in the* investigations rendered success in the undertaking easier. The attempt was made to secure as accurate data as possible regard- ing the kinds and cost of food consumed, but in these studies more reliance had to be placed on the housekeepers than was the case in the studies in Philadelphia, since with the number undertaken it was im- possible to devote the time to the work which would have been required for personal supervision of every detail. The data of the studies, however, are believed to be quite trustworthy. Altogether 33 studies were made in Chicago, of which the results of 32 are given in the present bulletin. The results of 3 of the studies included, however, namely. Nos. 33a. 51a. and 59a are somewhat doubtful. All the others are believed to be more satisfactory. The details of the studies follow. DIETARY STUDIES OF AMERICAN FAMILIES Nos. 29a-35a . Three studies were made with American families. Of these. 7 (Nos. 29a-35a) were with native Americans. 5 (Nos. 36a-40a) were with Americans of German descent, and 1 (No. 41a) with Americans of Irish descent. DIETARY STUDY No. 29 A. The family in this study consisted of two men and two women. The income of the family was $150 a month. They paid $16 a month rent 65 for six rooms. The health of the family was not the best. The woman had neuralgia; the daughter had had t \ phoid fever. The son wss not hungry in the morning bul was al about 11 o'clock, although he had not time to gel anything lo eat then. During the course of the study the family -pent 5 cent- for watercress, 38 cents for coffee, and 35 cents for tea, in addition to the food materials purchased. The study continued seven day-. One man took his lunch daily away from home. The number of meal-- taken at home was therefore as follows: Meals. Two men 28 Two women I 12 meals ■ 0.8 meal of man i equivalent t<> 34 Total number of meals equivalent to 62 Equivalent to one man twenty-one days. DIETARY STUDY NO. 30a. This family consisted of two men. two women, and two children, aged 14 and 3 years, respectively. The head of the family was a car- penter. They were all in good health. The children drank cofl'ee for breakfast and tea for supper. The woman was very neat and intelligent and patronized the large markets. They paid £1T a month rent for seven rooms. During the study she spent 5 cents for ginger, LO cents for catsup. l>5 cents for tea. and 35 cents for coffee in addi- tion to the food materials purchased. The fuel used during the time of the study cost about 55 cents. The study continued seven days. The number of meals taken was as follows: Meals. Two men 39 Two w< 'men (42 meals X0.8 meal of man), equivalent to 34 I toe child, 14 years (21 meals X0.7 meal of man), equivalent to 15 One child, 3 years (21 meals X0.4 meal of man), equivalent to 8 Total number of meals equivalent to 96 Equivalent to one man thirty-two days. DIETARY STUDY NO. 3lA. This family consisted of one man. two woman, and a child 8 years of age. They were all vigorous and in good health. The child was allowed coffee or tea, one cup. three times a day. The income of the family was $83 a month. They paid $25 a month rent for eight rooms. The woman did not buy her provisions at the large market-. She spent 5 cents for tea. 15 cents for coli'ee. and 2 cent- for soup greens in addi- tion to the food materials purchased. The fuel during the week cost about $1.75. 95580— No. 129—03 .3 66 The study continued seven days. The number of meals taken was as follow-: Mi Man 21 Two women (42 meals 0.8 meal of man , equivalent to 34 Child, 8 years (21 meals • 0.5 meal of man), equivalent to 10 Total number of meals equivalent to 65 Equivalent to one man twenty-two days. DIETARY STUDY NO. 32a. This family consisted of two rather elderly people a man and a woman, who kept a little news and variety shop. They were both in good health. Their income was $18 to *2<» a week and they paid $20 a month rent for live rooms. The fuel during the week cost them about 80 cents. In addition to the food materials purchased they spent 4 cents for watercress. 1.") cents for tea. and 18 cents for coffee. The study continued seven days. The number of meals taken was as follow-: Meals. Man 21 " Woman (21 meals X 0.8 meal of man I . equivalent to 17 Total number of meals equivalent to 38 Equivalent to one man thirteen days. DIETARY STUDY NO. 33A. The family consisted of a man. a woman, and three children, aged respectively 8, 5, and 3 years. The income of the family was $16 a week. They received $5 a month for board for one member of the family. They paid 815 a month rent for four rooms. The children had tine complexions and appeared to be very well. They were fed largely on bread, milk, and potatoes, but were also allowed to drink tea and coffee. The meat used was bought largely for the benefit of the man. The figures for the study are somewhat doubtful, but they were taken just as given by the woman, who was not very intelligent. The study continued seven days. The number of meals taken was as follow-: Meals. Man 21 Woman ( 21 meals X 0.8 meal of man ) , equivalent to 17 Child. 8 years (21 meals X 0.5 meal of man), equivalent to 11 Two children, 5 and 3 years (21 meals X 0.4 meal of man ), equivalent to 8 Total number of meals equivalent to 57 Equivalent to one man nineteen days. DIETARY STUDY NO. 3lA. The family in this study consisted of four men. two women, and two children, one '.* years old and the other 10 months old: the latter not being included in the study. The income of the family was $30 67 a week. Boarders paid >7 a week. The family paid $20a month rent for six rooms and $7 for a barn. The children drank tea and coffee, except on Sunday when they drank milk and beer. They had appar- ently very good health. In addition to t he food materials purchased 60 cents was -prut for coffee and 40 cents for tea. The study continued seven day-. The number of meal- taken was as t'«»ll<>\\-: Meal*. Four men 77 Two women I 42 meals 0.8 meal of man i, equivalenl to 34 Child, 9 years (21 meals ■; 0.5 meal of man i, equivalent to 11 Total number of meal.- equivalent to 122 Equivalenl to one man forty-one days. DIETARY STUDY NO. 35A. This family consisted of throe men, weighing respectively L54, 137, and 135 pounds; two women, weighing 143 and L09 pounds, respect- ively, and two children, one 13 years old weighing 75 pounds and one 7 years old weighing 38 pounds. One of the men was sick with typhoid fever and consumed only eggnogg, so he was not included in the study. The rest of the family appeared to be in fair health. The children drank coffee once a day and tea twice. The income of the family was $15 a week. They paid $10 a month rent for four rooms. In addition to food materials purchased they spent 20 cents for tea and 60 cents for coffee. Fuel cost them 50 cents per week. The study continued seven days. The number of meals taken was as follows: Meals. Two men 42 Two wpraen (42 meals X 0.8 meal of man), equivalent to 34 Child, 13 years (21 meals v 0.7 meal of man |, equivalent to 15 Child, 7 years (21 meals X 0.5 meal of man) , equivalent to 11 Total number of meals equivalent to 102 Equivalent to one man thirty-four days. DIETARY STUDY NO. 36A. This family consisted of two men. two women, and one child 10 years of age. They were clean and intelligent and in good health. The child drank milk mostly. The income of the family was $25 a week. They paid $11 a month rent for four rooms. Forty-live cents was -pent during the week for eolfee and tea and 35 cents for fuel. The study continued seven days. There were adult visitors present at seven meals, therefore the number of meals taken was as follow-: Meals. Two men 42 Two w.»mcn I 42 meals 0.8 meal of man I, equivalent to 34 Child, 10 years i 21 meals X 0.6 meal of man), equivalent to 13 Visitors 7 Total number of meals equivalent to 96 Equivalent to one man thirty-two days. 68 DIETART STUDY NO. 3Ta. The family in this study consisted of two men, a woman, and live children aged respectively 15, 14. 7. 5, and 3 year-. Their income was s:>7 a month. They paid $9 a month rent for four rooms. Dur- ing the week they spent 4 cents for pickles. 5 cents for horseradish, 37 cents for coffee, L2 cents for tea. 5 cents for chicory, and ."><> cents for fuel. Tin 1 study continued seven days. The number of meals taken was as follows: Meal-. Two men 42 Woman (21 meals X 0.8 meal of man I, equivalent to 17 Two fchildrerij 15 and 14 years (42 meals X 0.7 meal of man), equiv- alent to - 29 Child, 7 years (21 meals X 0.5 meal of man), equivalent to 11 Two children. 5 and 3 years of age 42 meals X 04. meal of man), equivalent to 17 Total number of meals equivalent to 116 Equivalent to one man thirty-nine days. DIETARY STUDY NO. 38a. The family in this study consisted of three men. two women, and one child 10 years old; all in very good health. The income of the family was $50 a week. They lived in their own house of seven rooms, which would rent for about $20 a month. During the week SL.<>;> was spent for tea and cotiee and 26 cents for pickles, salt, and catsup, besides the food materials purchased. The study continued seven days. One of the men took his suppers away from home. The number of meals taken was therefore as fol- lows: Meals. Three men 56 Two women (42 meals X 0.8 meal of man), equivalent to 34 Child, 10 years old ( 21 meals X 0.6 meal of man), equivalent t<> . . . 13 Total number of meals equivalent to 1 03 Equivalent to one man thirty-four days. DIETARY STUDY NO. 39 A. The family in this study consisted of three men. two women, and six children, aged, respectively, 13, 11, 8. 5. 3 years, and 8 months. The latter was not included in the study. The children were pale and did not appear to be very well. All but the baby drank tea. and thought they could not eat a meal without it. The income of the family was $80 a month. They owned a house of eighteen rooms, of which they used nine rooms and rented nine rooms. Their own rent would cost them about $25 a month. The amount spent for food accessories was not stated, except 4 cents for vinegar and 2 cents for yeast. 69 The study continued seven days. The number of meals taken was as follow s: Mcalv Three men 63 Two women L2 meale < 0.8 meal of man), equivalent to 34 I'hiM. L3 years (21 meals 0.7 meal of man , equivalent to 15 Child, 11 years (21 meals ■ 0.6 meal of man), equivalent to L3 Child, 8 years (21 meals 0.5 meal of man), equivalent to 11 Two children, 5 and •': years l 12 meals 0.4 meal of man |, equiva- lent to 17 Total dumber of meals equivalent to 153 Equivalent to one man fifty-one days. DIKTAKY STUDY NO. 4<>A. This family consisted of a man. a woman, and live children, a^ed, respectively, 1">. 12. 10, and 2£ years, and 7 month-. Tin' baby was not considered in the study. The children drank tea and coffee. They appeared to be in fair health. The income of the family was Si) a week. They lived in their own house of five rooms. During the study they spent 55 cents for coffee and tea. 5 cents for salt. 9 cents for pickles, and 5 cents for mustard. The study continued seven days. The man got his lunch away from home: hence the number of meals taken was as follows: Meals. Man 14 Woman (21 meats / 0.8 meal of man), equivalent to 17 Two children. 15 and VI years \A'l meals X 0.7 meal of man), equivalent to 29 Child, lo years I '_'l meals X 0.6 meal of man), equivalent to 13 Child. 2\ years (21 meals X 0.4 meal of man), equivalent to 8 Total number of meals equivalent to 81 Equivalent to one man twenty-seven days. DIKTAKY STUDY NO. 41 A. This was an American family of Irish descent, consisting of a man, a woman, and four children, aged, respectively, L3, L0, and 4 years, and 1<> months. The health of the family was not good. The woman suffered from rheumatism. Among the children there had been cases of pneumonia, inflammation of the bowels, and measles during the winter preceding the study. The children drank milk, and one of them beer for her health. The income of the family was $35 a month. They paid $12 lt month rent for five rooms. They spent 50 cents for tea during the course of the study. 70 The study continued seven days. The Dumber of meals taken was as follows: Meals. Man 19 Woman | 1 ( .» meal- < 0.8 meal of man |, equivalent to 15 Child. l."> years 19 meals X 0.7 meal st of food <. — Weights and cost of food and nutrient* in dietary studies of American families — ( kmtinaed. Pood consumed during the whole study 7days " nutrients, and fuel lvalue of food pet until per day. Kiiwl- and amounts. Dietary study ' ntinued. iMMAi. food— continued. 1 pound, 15 cents ni . ('nam. 4.5 pounds, 42 cents (US Eggs j pound-. 24 cents Total animal food - Dollars. 0.15 . 12 .24 1 . 92 VEGETABLE FOOD. Cereals: Apple pie. 1 pound. 12 cent- 156 bread, 4 pound-. 20 cents .147-. buckwheat, 2 pounds. 10 cents I lis |; doughnuts, 0.56 pound, 6 cents 1 156 1 : graham flour. 2 pounds. 10 cents (124); rice. 1 pound. 10 cents (133); whole wheat flour. 2 pounds, 9 cents 1 123) Sugar, 2.5 pounds, 13 cent- 163 I bles: Beans (string . 0.68 pound, 8 cent-. (178 : onions. •_> pounds, 16 cents (189); pars- nips, 1.25 pounds. 5 cents 191); potal pounds, 13 cents (196); peas (green), 1.36 pounds. 16 cents (194) Fruit-: Apples. 4.5 pounds. 18 cents 214 ; oranges, 1.58 pounds, 10 cents 238 ; straw- berries, 2.6 pounds. 42 cents 1 250 | 13 Total vegetable food Total food Dietary stuch ' ANIMAL POOD. Beef: Rump steak. 0.83 pound. 10 cents sirloin steak. 1.5 pounds. 25 cents (32). Veal chops, 2.75 pounds. 35 cents 41 Pork: Ham. 0.80 pound, _ - 60); lard. 0.5 pound, 7 cents (62); salt pork, 0.62 pound, 5 cents i 64 | .- Fi-h: Salt cod. 0.5 pound, 5 cent- 80) Butter, 5 pounds, 51.25 106 ggs ■ pounds. 32 cents 1 105) Cream. 7.88 pounds. 35 cent- 1 113 I Milk. 21.99 pound.-. 63 cents (114) Cheese. 0.33 pound. 5 cents ill .70 Total animal food. " VEGETABLE FOOD. Cereals: Buns. 5.75 pounds. 44 cents 14s ; crackers. 0.5 pound. 5 cents (153); flour. 16.66 pounds. 38 cents (122) Sugars, etc.: Chocolate. 1 pound, 20 cents sugar. 9 pounds. 50 cent- (162) Vegetables: Beans (string), 0.66 pound. 8 cents 178 : peas (green) , 0.68 pound, 10 cents 194 ; potatoes, 24.25 pound-. 63 cents 196 1 Fruits: Apple butter. 0.5 pound. 5 cent- 2 apricots. 1 pound. 20 cents (217); pineapples. 1.96 pounds. 5 rent- I 243 Total vegetable food. Total food v study No. ANIMAL FOOD. Beef: Rump steak. 4 pounds, 40 cents (30 : sir- loin steak. 2 pounds. 28 cents 32 |; soup bone. 4.28 pounds, 30 cent- 17). Veal: Breast. 5.43 pounds, 38 cent- (3S : cutlets, 2.5 pounds, 36 Mutton: Chops. 3 pounds. 24 cents ( 46 : 1 >reast . 5 pounds. 25 cents 45 , 1.2 2 l.s Protein. F.tt. 10 12 4 15 10 14. .32 1.7 .05 .3 .25 6.5 . 32 1.7 . 35 1.8 .63 3.3 . 05 .3 19.3 4.''. 3.7 120 Carbo- hydrates. 5.9 41 13 1 4.5 9 1 20 15 3 30 ■j 1 ioi 7 5 35 17 21 42 Fuel value. 151 302 149 282 53 _ - ___ 1.372 1,408 348 257 125 2.18 16.8 51 15 450 2. 138 4.10 I 31.6 119 135 45s 3. 510 214 279 359 2.264 1,007 .30 1.5 - - 108 _ - 14.1 71 27 721 3. 109 6.35 33.4 13i 239 "' 5,673 7:5 Table L5. -Weights and cost of food and nutrients familit ••>■— ( lontinaed. dietani studi* s of . I rm rican v I consumed during the \\ hole studj 7 days nid fuel ralue 01 Food per man p I Kinds and amounts. Protein. Pat. Carbo- hydrates Fuel value. Dietary study No. %a — Continued. \m.mai. pood— continued. Pork: Earn, L.5 pounds, SO cents (60 . ham (boiled), 0.6 pound, 15 cents (61); lard, 1 pound, 18 cents (62); pork, 15.25 pounds, $1.8] Dollars. 2.54 .63 .90 .11 .84 ( I ills. 6. 2 1.5 2.2 1.0 2. 1 Grams. 28 8 1 5 ll Qrams. 69 Grams. i tUories. 726 Pish: Trout (lake), i pounds, 38 cents whiteflsh i smoked i, 2 pounds, 25 cents (104 ... 5 13 77 413 56 Milk 29.82 pounds B4 cents (114). 16 224 7..".:; IS. 4 98 179 16 2, 050 VEGETABLE POOD. Cereals: Apple pie, 1 pound, 10 cents (158); bread (rye), ll pounds, 45 cents (146); cake, 1.5 pounds, 30 cents < 150) ; flour, 12 pounds, i" cents (122) 1.27 .36 2.26 .61 .40 3.1 .8 5.5 1.5 1.0 ■_>: 11 180 926 Sugar, 6 pounds, 36 cents ( 163) 66 264 Vegetables: Cucumbers, 12 pounds, 30 cents (186); lettuce, 1.32 pounds, 15 cents (187); onions, 2.5 pounds, 10 cents (189); peas, ;..n pounds, 25 cents ( 1 94 > : potatoes, 35 pounds, 84 cents (196 1 : radishes, 2.63 pounds, 40 cents (200); spinach, 3.19 pounds. 10 cents (206); tomatoesi canned 1,1.78 pounds, 12 cents (209).. Fruits: Apples, 9 pounds, 36 cents (214); straw- 12 1 72 12 10 345 48 Beer, 8 pounds, 40 cent- j 259 1 1 44 4.90 | 11.9 40 12 340 1,627 Total food 12.43 30.3 138 191 356 i 3,677 Dietary study No. 35a. ANIMAL FOOD. Beef: Shoulder, 3 pounds, 15 cents (19); neck. 2 pounds, 20 cents (9); rump, 5.29 pounds, 43 cents (15); calves' heart, 1.5 pounds, 5 cents (38). Mutton, neck, 3.5 pounds. 15 cent - Pork: Bacon, 0.63 pound, 10 cents (50); fresh loin, 3 pounds, 40 cents (58); ham (boiled i, 1 pound, 20 cents (61); salt pork, 1.75 pounds. 24 cents (64); sausage, 1 pound, 12 cents (66) .. .98 1.06 .38 .30 . 36 . 75 .45 2.9 3.1 1.1 .9 1.1 ■ > .. i!a 30 11 9 30 41 4 12 387 436 Fish: Herring I fresh i, 1.17 pounds. 25 cents (87); sardines, 0.28 pound, 6 cents (99); smoked halibut, 0.58 pound. 7 cents (102) 72 Butter, 1 pound. 30 cents (106) 107 Butterine, 2 pounds, 36 cents (107) .. 22 8 8 196 Eggs, 6.75 pounds, 75 cents 1 106) 12 119 Milk, 15-71 pounds, 15 cents | ll i , 10' 139 Total animal food 4.28 1 12.6 69 128 10 1.456 VEGETABLE FOOD. Cereals: Bread, 7 pounds, 35 cents (147); flour. 24 pounds. 55 cents (122) .90 . 36 .93 2. 6 1.1 45 4 290 80 61 1 . 376 Sugar, 6 pounds, 36 cents (163) 320 Vegetables: Beans (string) , 0.66 pound, 10 cents L78); onions i dry ), 3.75 pounds, 13 cents (189); onions (green), 0.19 pound. 5 cents (190); po- tatoes, 28 pound<. 55 cents (196); spinach, 3.19 pounds, 10 cents (206) 9 1 289 Total vegetable food 2. 19 j 6. 4 54 5 j 431 1,985 Total food 6.47 i 19-fl T23 133 441 3,441 Table L5. — Weights and cost of food and nutrients families — < Sontinued. in dietary studies of A Food consumed daring the who!.- study 7 days). <'<>-t. nutrients, and fuel value per man per day. Kinds and amounts. Dietary stud[ ANIMAL K< )<»!». Beef: Bound steak, 6 pounds, - ts (28); sir- loin steak, 4.7-") pounds, 7:; cent- (32). Veal chuck. 4 ]m>uii Total animal food. VEGETABLE Kool>. flour. Cereals: Cake. 1 pound. 30 cent- (150) 14 pounds, 43 cents 122 Sugar, 4 pounds, 22 cents 163 l Vegetables: Asparagus, 1.13 pounds, 10 cents. 174 : butter beans. 1.31 pounds. 15 cents I7f cabbage, 1.23 pounds. 10 cents 1-1 : cucum- bers. 3 pounds, 15 cents (186); lettuci pound. 11 cents 1-7 : onions dry pounds. cents il>9): peas .green 2.71 pounds. 10 cents • 194 ■ : potatoes, 21 pounds, 43 cents (196); radishes. 0.65 pound. 5 cents. (200); rhubarb. 0.75 pound. 5 cent- 2 spinach. 3.19 pounds. 20 cents (206); turnips. 4 pounds. 6 cents (212 Fruits: Apples, 4.5 pounds. 15 cents (214 : ba- nanas. 3 pounds. 10 cents (218 : cherries (canned . 2.25 pounds. 20 cents I 221 1; oranges, 4.75 pounds. 20 cents 1 238 : peaches | canned . 2.25 pounds, 23 cents (239); pineapples. 1.96 pounds. 10 cents (243); prunes. 1 pound. 15 cents (247) Total vegetable food Total food 1.56 3.0 2.0 .6 1 42 - p; l 7 1 I4i 11 1 21 78 115 274 61 90 1 . 724 21 3 158 755 228 61 _ 2 1.13 ■ ''. 5 2 1 42 Is.', 3.04 11.4 37 5 31S 1. 465 9.54 29. 9 119 152 340 3,189 Dicta.ni study No. 57a. ANIMAL FOOD. Beef: Corned beef. 7 pounds. 50 cents (2); shank (fore). 4 pounds. 25 cents (17) ; round steak. 8 pounds. SI. 03 (28) P< >rk: Sausage, 0.5 pounds. 3-5 cents i 66) Fish: Perch. 4 pounds. 25 cents <94 i Butter. 3 pounds, 80 cent- 106 Eggs, 6.25 pounds, 76 cents 1 105 Milk. 19.89 pounds. 66 cents (114 | Total animal food t VEGETABLE POOD. Cereals: Apple pies. 3 pounds. 36 cents bread. 9 pounds. 45 cents >147>: cake i sweet . 0.5 pound, 5 cents 1501 ; doughnuts, l.lSpounds. 10 cents ( 156 j : flour. 24.5 pounds. 63 cents (122 > . 1. 59 Sugar, 8 pounds. 46 cent- 1 163 46 Vegetables: Cabbage, 4.94 pounds, 13 cents (181); onions (green ), 0.94 pound. 15 cents (190 : po- tatoes, 14 pounds, 23 cent- (196); tomatoes. (canned). 1.7S pounds. 10 cents (209) 61 Total vegetable food Total food 1.7s .35 . 25 .80 .76 .66 4.6 .9 .6 2. 1 36 5 3 30 ... is ... 1 ... 30 ... 411 180 21 267 1.9 1.7 10 l(t2 9 12 160 4. 60 11.8 62 96 12 1.141 4.1 1.2 1.5 1.454 128 2. 66 6. S 4- 11 416 1. 954 7.26 18.6 110 106 428 3. 095 75 Tab] i: L5. —Weights and >,!/,, rs. r, nts. 1 . 69 .20 .5 " 1.1 1 . 25 3.7 .16 .60 1.8 .15 .4 Total animal food VEGETABLE K Cereals: Buns. 0.75 pound, 5 cents (148); crack- ers, 3 pounds, 38 cents - 153 ; flour, 24.5 pounds, 60 cents! 122] Sugar, 4 pounds, 24 cents 163) Vegetables: Beans, 1.96 pound-. 8 cents (177): cabbage, 1.23 pounds, Scents (181); cucumbers, 1 pound. 10 cents (186); lettuce, 0.43 pounds, 5 cents (187); onions (dry). 1.25 pounds, 5 cents (189 >: onions (green), 0.5 pound, 5 cents (190); potatoes, 35 pi >unds, 68 cents (196) Fruits: Bananas, 6 pounds, 30 cents 218 ; oranges, 4.75 pounds. 20 cent- (238); strawberries. 1.8 pounds, 26 cents (250) Total vegetable food Total food Dietary study No. ANIMAL FOOD. Beef: Round steak. 3.6 pounds, 31 cents (28); ! shoulder steak. 4 pounds. 32 cents (19); porter- house steak. 0.75 pound, 8 cents (27); shank fore), 1 pound. 11 cents (17); suet. 0.5 pound, 5 cents (35). Veal. 3 pounds, 24 cents (37) 1.11 Pork: Bacon, 1 pound. 20 cents (55); chops, 1 pound. 14 cents (58 i : sausage, 1 pound. 10 cents 66 44 Butter. 1 pound. 25 cents 1 106) 25 Eggs, 12 pounds, $1.18 ( 105) 1. 18 Butterine. 3 pounds. 51 cents (107) 51 Milk. 37.69 pounds. $1.24 1 114) 1. 24 Total animal food 4. 73 VEGETABLE FOOD. Cereals: Bread. 2 pounds. 5 cents (147); buns. 0.75 pound. 5 cents (148); corn meal. 2 pounds. g cents (119); flour. 42.5 pounds. §1.05 (122): ginger snaps. 1 pound. 6 cents (157): graham meal. 5 pounds. 25 cents (124); oatmeal. 4 pounds. 15 cents (131); pop corn. 0.25 pound. 3 cents (132); wheat (cracked), 2 pounds, 15 cents ( 140 i Sugar. 4 pounds, 48 cents (163) Vegetables: Asparagus. 2.81 pounds, 21 cents I 174 | ; beans i string). 0.66 pound, 5 cents (178) ; lettuce. 0.22 pound. 5 cents (187): potatoes, 14 pounds. 26 cents 1 1%); radishes. 0.22 pound. 2 cents (200): rhubarb. 4 pounds. 10 cents (201).. Fruits: Apples.s. 33 pounds.3Scent> i214 : lemon-. 0.66 pound, 5 cents (236): oranges. 0.8 pound, 5 cents 238) : plums. 2 pounds. 7 cents 1 245 1 . rasp- berry jam. 1 pound, 10 cents (249) . . 1.84 .48 Total vegetable food Total food Grams. (',. ANIMAL POOD. Beef: Corned beef , 7 pounds, 18 cents (2); flank, 2 pounds, in cents (24): shoulder steak, 4.5 pound-. 12 cents i L9 i; rump steak, 1.5 pounds, 16 cents (30). Mutton: Shoulder, 0.5 pound, .". cents (51 1. Veal: Chuck, 2 pounds, 15 cents (37) Dollars, 1.35 .60 .30 .45 .35 Cents. 5.0 2.2 1.1 1.7 1.3 .9 Oram*. 45 10 drams. 49 4S Crams. Calories. 616 Pork: Bacon, 2 pounds, 20 cents (55); chops, 1 pound. 11 cents (58); lard. 0.5 pound, 6 cents sausage, 2 pounds, 20 cents m>6) 467 Fish: White, 2.6 pounds, 25 cents (103); white 6 42 1 6 42 4 6 378 Eggs, 2.63 pounds, 35 cents (105) 60 Milk, 9.42 pounds. 25 cents (114) .25 8 MR 3.30 12.2 73 151 8 i r,6K VEGETABLE FOOD. Cereals: Bread, 13 pounds, 64 cents (147); cake, 1.5 pounds, 10 cents (150); pie, 0.5 pound, 5 • cents (158) Sugar, 5 pounds, 30 cents (163) Vegetables: Beans (string), 0.53 pound. 15 cents (178); lettuce, 0.66 pound, 5 cents (187); onions (dry), 1.25 pounds, 5 cents (189); potatoes, 14 pounds, 30 cents (196) ; turnips, 2 pounds, 5 cents (212) Total vegetable food. Total food .79 .30 .60 3.0 1.1 2.2 22 6 5 136 84 Dietary study No. Ula. ANIMAL FOOD. Beef: Rump steak, 6.78 pounds, 80 cents (30) .... Pork: Bacon, 0.5 pound, 8 cents (55): fresh pork, 4.75 pounds. 57 cents (58); sausage, 1 pound, 10 cents (66) > Butter, 3 pounds, 90 cents ( 106) Milk, 14.66 pounds. 42 cents (114) i Eggs, 7.5 pounds, 88 cents ( 105) Total animal food. 16.3 66 139 VEGETABLE POOD. Cereals: Bread, 13 pounds, 65 cents (147): cake, 0.75 pound, 10 cents (150): crackers, 1 pound, 10 cents (153); flour, 19.60 pounds, 55 cents (122): oatmeal. 1 pound, 5 cents (131) Sugar, 11 pounds, 84 cents (163) Vegetables: Asparagus, 2.38 pounds, 25 cents (174); corn i canned), 3.93 pounds, 38 cents (184); potatoes, 42 pounds, 88 cents (198), spin- ach, 6.8s pounds, 23 cents (206) Fruit: Jelly (cherry), 1 pound, 10 cents (223) .... Beer, 1 pound, 5 cents (259) 1.45 .84 6.3 3.7 1.74 7.6 .lu .4 .05 .2 21 12 27.1 142 12 2 685 336 176 1.69 6.3 27 6 I 259 1.197 4.99 18.5 100 i 157 [ 267 2,865 .80 3.5 3.3 3.9 1.8 3.8 20 16 1 10 19 25 39 :»() 11 14 303 .75 411 .90 449 .42 .88 15 198 201 1.562 2. 255 1.104 670 48 4.18 | 18.2 95 14 895 4, 085 Total food 7.93 34.5 161 153 910 -,647 77 DIETARY STUDIES OF GERMAN FAMILIES iNos. 42a-44a). The following three studies were those of the dietaries of German families who had lived for longer or shorter periods in this country. DIETARl STl Dl SO. 1- \. The family in this study consisted of three men, two women, and two children, respectively L3 and 8 years old, all in good health. The income of the family was $15 a week. They paid $30 a month n-nt for live rooms and a store. During the study they spent 70 cent- for coffee, in addition to the food materials purchased. The study continued seven days. The number of meal- taken was as follow-: Minis. Three men 63 Two women (42 meals - 0.8 meal of man) equivalent to ?A Child, 13 years (21 meals X 0.7 meal oi man i. equivalent to 15 Child, eight years (21 meals X 0.5 meal of man), equivalent to 11 Total dumber of meals equivalent to 123 Equivalent to one man forty-one days. DIETARY STUDY NO. 43 A. This family consisted of two men. a woman, and two children, aged 2 years and 6 months, respectively. The children were very clean and were in good health, but the youngest child was rather pale. They were both allowed to drink tea and coffee. The income of the family was $12.50 a week. They paid $8.50 a month rent for three rooms. During the course of the study they spent 2'.» cents for tea and coffee and 10 cents for catsup. The study continued seven days. The number of meals taken was as follows: Meals. Two men 42 Woman (21 meals X 0.8 meal of man i. equivalent t<» 17 Child. 2 years (21 meals X 0.4 meal of man), equivalent to 8 Total number of meals equivalent to 67 Equivalent to one man twenty-two days. DIETARY STUDY NO. 44a. The family in this study consisted of one man. one woman, and three children, aged 13, L0, and 8 years, and weighing 90, 65, and 60 pounds, respectively. The woman and children looked well. The two older children drank a cup of coffee and a cup of tea each day. The young- est child drank milk. The income of the family was not given. They .paid £4.") a month rent for six rooms. Fuel cost them about *1 per week. In addition to the food materials purchased they spent 20 cents for tea. 3.*> cents for coffee. 30 cents for vinegar and catsup, and 5 cents for pickles. 78 The study continued seven day-. The number of meals taken was as follows: Meals. Man 21 Woman (21 meals ■ 0.8 meal of man), equivalent to 17 Child, 13 years I 21 meals y 0.7 meal of man . equivalen ; to L5 Child, L0 years (21 meals • 0.6 meal of man), equivalent to 12 Child. 8 years I 21 meals X 0.5 meal of man |, equivalent to 10 Total number of meals equivalent to 75 Equivalent to one man twenty-five days. Table 16. — Weights and cost of food and nutrients in dietary studies of German families. Food consumed during the whole study 1 7 days i. Cost, nutrients, and fuel value of food i» nts. 3. 8 4.5 .3 3.7 1.9 1.5 Grams. Grai Grams. Calories. 15. 9 14 ::l 1 47 - 15 4 121 . 4 121 61 21". 40 396 17 115 L58 1 . 402 582 244 .80 1.9 12 1 43 229 2. 07 5. ( i 32 3 ^ 1,065 s . " x 20.9 109 124 229 2. 457 ANIMAL POOD. Beef: Round. 1.5 pounds, 15 cent- 28 : shoulder, 2pounds.20cents<19). Veal, breast. 4 pounds, 30 cents (36): leg. 2 pound-, 24 cents ,39) Pork: Lard. 2 pounds, 26 cents (62 : loin. 2 pounds. 24 cents (58); salt pork. 4 pounds, 21 cents (64 : sausage, 0.66 pound, 10 Cents - _ - 1.5 pounds, 20 cents 105 1 Butter. 0.5 pound, 13 cents (106) Milk. 14.66 pounds, 42 cents '114 • . 0.9 pound. 18 cent- I 111 > Total animal food. VEGETABLE FOOD. Cereals: Broad. 9 pounds, 45 cents il47i: cake. 0.75 pound, 15 cents (150); cracker-, l pound, B cents (153 ; flour, 12.25 pounds, 33 cents (122); Doodles, l pound, 12 cents (128) Sugar, 6 pounds, 33 cents Vegetables: Cabbage, 3.7 pounds, 21 cents (181): onions (green I, 1.25 pounds 5 cents i 1901 .84 .20 .13 .42 .18 4.1 s 9 .6 1.0 :;:; 129 4 3 9 10 12 1.13 5.1 51 9 .33 . 26 1.5 1.2 1 329 123 266 1.192 43 B0 207 1.600 492 21 79 Table 16. -Weights and ■■< and nutrients in dietary studies of German families — ( lontinued. F l consumed during tin- whole si . Kind- and amounts. Cost, nutrients, and fuel value of t 1 per man per pounds, 4- cents 1 105 Milk. 29.32 pound-. 91 cent- (114) T< >tal animal food VEGETABLE POOD. Cereals: Bread. 12 pound.-. 62 cents (147); cake. 1 pound, 20 cents (150 : flour, 12.25 pounds. 33 cents | 122); oatmeal. 2 pounds, 15 cents (131) . Sugar and oil: Sugar, 5 pounds, 30 cents (163): sweet oil, l pound, 25 cents (171) Vegetables: Beans, 0.66 pound. 8 cents (177): corn, 1.31 pounds, 15 cent- (185); lettuce 0.66 pound. 15 cent- (187 : onions green), L.25 pounds. 5 cents (190); potatoes, 14 pounds, 30 cents (1%); spinach, 1.6 pounds, 6 cents rhubarb. 2 pounds. 12 cents (201 1 Fruit-: Banana-, 3 pounds, 15 cents (218); pine- apples. :;.-l pounds, 24 cent- (243); strawber- ries. u.65 pound, 13 cents | 250 I Total vegetable i<»>d 3.28 Total food 8.26 Cents. Grams. Grams. Gram 0.5 1 in .2 2 1.87 8.5 :»:; 9 • 2,164 4.53! 2 114 183 485 4.02.") 1.92 .47 .60 . 60 .4^ .91 1.9 2.4 2. 4 1.9 3. 6 13 13 31 21 599 291 123 276 11 18 115 27 4.98 19.9 91 146 27 1.771 1.30 5. 2 9 319 - .55 • > •> 18 '.'1 524 .- 1 49 237 .52 2.1 1 1 15 73 13.1 33.0 1.".:; 175 DIETARY STUDIES OF IRISH FAMILIES Nos. 45a-50a . The details of six studies with Irish families follow. DIETARY STUDY NO. 4:5 A. 2,402 4.173 The family in this study consisted of a man. weighing about 189 pounds, and two women, weighing about 143 pounds each. They weir all in fair health. The income of the family was $125 a month. They paid $35 a month rent for seven room-, one of which they rented. Their fuel cost them about $16 a month. During the course of the study they spent 18 cents for coffee and 15 cents for tea. 80 The study continued seven days. The family was away one day but there was a washerwoman present at two meals. Tin- number of meals taken by the family may therefore be reckoned as follow-: M. Man 18 Two women I 38 meals • 0.8 meal of man), equivalent to :;<• Total Dumber of meals equivalent to 4^ Equivalent to one man sixteen days. DIK'IAIIV 3TUDI NO. 46A. This family consisted of three men. three women, and a child L2 years old; all in good health. The income of the family was $100 a month. They paid $13 a month rent for six room-. During the period of the study they -pent 65 cent- for tea and 12 cents for yeast and pepper. The study continued -even day-. Two men took their lunches and one man his dinner away from home. Hence the number of meal- taken was as follow-: Meals. Three men 42 Three women I 63 meals > 0.8 meal of man . equivalent to 50 Child 12 years I 21 meals X 0.7 meal of man |, equivalent to 15 Total number of meals equivalent to in; Equivalent to one man thirty-six day-. DIETAKY STUDY NO. 4~A. Thi> family consisted of a man. weigiiino- about I s '' > pounds, and a woman, weighing about 140 pounds, and two children whose age> and weights were not given. The youngest child had been sick before the study began, but was well at the time. The older boy drank coffee and milk three time> a day. The income of the family was $9 to $10 a week. They paid *.*> a month rent for 2 rooms. Fuel cost them about 50 cents a week. In addition to the food materials purchased they spent 25 cents for coffee and 20 cents for tea. • The study continued >even days. The number of meals taken was as follow-: Meals. Man 21 Woman t 21 meals X 0.8 meal of man i . equivalent to 17 Child i 21 meals X 0.5 meal of man i . equivalent to 11 Child 21 meals X 0.3 meal of man) . equivalent to Total number of meals equivalent to 55 Equivalent to one man eighteen days. DIETAKY STUDY NO. 4 S A. This family consisted of four men. one woman, and two children, aged 9 and 4 years, respectively. The children were in fair health. 8] They (hank coffee in the morning and tea at night. The woman was dyspeptic and had bronchitis. The husband earned $9 a week, and $13 a week was received from boarders. They paid *ll a month rent for four rooms. In addition to the food material- purchased they spent $1.15 tor tea and coffee and :'> cents for salt. The study continued seven days. The number of meals taken was as follows: Meals. Four men 84 Woman | 21 meals 0.8 meal < ;' man |, equivalent to 17 Child, 9 years (21 meals ■ 0.5 meal of man), equivalent to II Child. 4 years | 21 meals X 0.4 meal of man), equivalent to Total number of meals equivalent to 120 Equivalent to one man forty days. DIETAKY STUDY NO. 4!>A. The family in this study consisted of one man, 150 pounds, and three women weighing respectfully 125, 165, and 200 pounds. They were all in fair health. The income of the family was $8 to $9 a week. They paid *<> a month rent for three rooms. Fuel cost them about 50 cents a week. During the period of the study they spent 30 cents for tea and coffee. The study continued seven days. The number of meals taken was as follows: Meals. Man 21 Three women (63 meals X0.8 meal oi man), equivalent to 50 Total number of meals equivalent to 71 Equivalent to one man twenty-four days. DIETARY STUDY NO. 50A. This family consisted of four men, one woman, and two children, aged 14 and 6 years, respectively: all in good health. The husband earned * ( .» a week, and three boarders paid, respectively. $4.50, $4.25, and S4 per week. The family paid 812 a month rent for four rooms. During the period of the study the} T spent 30 cents for coffee, 10 cents for horseradish, and 5 cents for mustard. The study continued 7 days. The number of meals taken was as follow-: Meal-. Ft »ur men 84 Woman (21 meals X0.X meal of man), equivalent to 17 Child, 14 years i 21 meals X0.7 meal of man), equivalent to 15 Child. t> years (21 meals X0.5 meal of man), equivalent to 11 Total number of meals equivalent to 127 Equivalent to one man forty-two days. i\V,sn— No. 129—03 6 82 Table I IT, Ights and cost of food and nutrients in dietary studies of Irish families. onsumed during the whole study (7 days). Ckwt, nutrienta^d ifaelvalue of food per Kind- and amounts. Cost. '-••'" >-- .,;*:;;;;. aSL Dietary study AMMAI. FOOD. Sirloin steak, 2 pounds, 25 cents (32 ; \1.6 4.3 1.2 .8 156 14 325 101 498 363 93 128 ■~>7 190 1.813 1.574 404 285 48 -2. 3:1 81. 14") 168 512 83 Table 17. Weights and cost of food and nutrients in dietary studies of Irish families- ( lontinued. Food consumed during the whole stud} 7 days Kinds :in '. 35 3. 90 18.5 3.9 1.4 3.0 1.0 Grams. 37 103 Fat. I, I ll HIS. Ill 1 12 3 21 Carbo hydrates. 220 57 9.3 107 2.3 3.0 1.7 2.0 23. 1 79 130 5.8 1.3 1.8 .9 32 , K, 16 347 123 Fuel value. i 504 1. no 69 187 102 220 536 214 L02 373 168 .02 .18 .30 5.0 2.6 .8 1 2 182 380 43 39 2 16 I 2, 188 1 , 732 492 252 40 2,516 5,004 258 146 68 258 205 101 1,109 408 225 36 3, 813 :'.s7 12 142 84 Table 1 Weights "ml cost of food "»>l nutrients in dietary studies of Irish families- ( Jontinued. Pood consumed during the whole study (7 days . Cost, nutrient.-, and fuel value of i" 1 per man per day. Kind- and amounts. i— Continued. animal pood— continued. pounds, 32 cents (105) Milk, 12.56 pound-. 36 cents (114). pound, 5 cents (111 >.. Total animal food. VEGETABLE Foci'. : Bread, 2 pounds, 10 cents pounds, 10cents(122); oatmeal, 2 pounds, 10 cents 1 131 1: apple pie, l pound, 10 cenl - Sugar, 19.5 pounds, I ibles: Cabbage, 2.47 pounds. 13 cents 31 onions (green), 0.13 pound. 10 cents potatoes, 21 pounds, 42 cents (196); turnip-. 1.31 pounds. 11 rent- (212 Total vegetable :' Total food Du ! .VMM a;, foo " Beef: Corned. 7 pound-. 43 cent steak, 3 pounds, 36 cent- 28 pounds. 40 rent- (19 Pork: Chops, 8 pounds, $1.05 (58 . ham 2 pounds, 40 cents 61); lard, 0.5 poun - -re. 3 pounds, 38 cents i 66 Fish: White, 3 pounds, 18 cents Butterine. 1 pound. 18 cents (107 | 'Oiinds. 32 cents (105 Milk, 12.56 pounds, 36 cents 111 Cream. 0.56 pound. ■"> cents (113 Cheese. 0.5 pound. 8 cents i ill round shoulder. 5 Total animal food. VEGETABLE FOOD. Cereal-: Bread. 15 pounds, 75 cents 147 : cake. 4."i pounds, -30 cents (150); pie, 1 pound, 12 cents ig Is, 5 pounds, 2"S cents (15 .... Sugar. 6 pounds. 36 cent- - L63 Vegetables: Cabbage, 1.23 pounds. io cents (181 . onions, 4.25 pounds, 25 cents (189): potatoes. inds. 75 cents 1 1%); turnips. 1.75 pound-. 10 cents (212); tomatoes canned |, 1.78 pounds, 10 cents (209 1 Fruit. Oranges. 2.38 pounds. 10 cent- 2b8 •"'• «-■ hSS&s. vK. 1.3 1.3 . I 6 . 2 5 10 2 26 11' 1.00 1.7 4.1 1.19 - 4..^ - 47 .18 4 1 .Is .4 ... 1.02 . 36 10 Total vegetal ile food. Total food - 1.430 111 _ " 290 1,476 - 29 21 - 43 93 . 05 .1 .. 1 ■1 9 - .1 2 ... 4.24 10. 00 94 7 l.h»5 801 1.30 .10 3.1 10 .. 2 288 - x 8.1 : 1 10 283 1 •" 2. 402 MISCELLANEOUS DIETARY STUDIES Nos. 51a-60a . The ten studies following were made with families of different nationalities. DIETARY STUDY NO. 5lA. This study was made with an English family consisting of a man. weighing 14»> pounds, and a woman, weighing 185 pounds, both in good health. The income of the family was $100 a month. They 85 paid s-ji a month rem 4 for -i.\ rooms and a bathroom. Fuel cos! them $2.50 a week. During the period of the study they spent 15 cents for coffee and 1 cent for yeast in addition to the food materials purchased. The study continued seven days. The woman was away from one meal and the man from two; hence the number of meals taken was as follows: Meals. Man L9 Woman I 20 meals X 0.8 meal of man I, equivalent t«» 1*> Total Dumber of meals equivalent t<> 35 Equivalent t<> one man twelve days. Table L8. — W< ights and cost of food and nutrients in dietary study No. 51a. Food consumed during the whole study 7 days). Cost, nutrients, and fuel value of food per man per day. Kind- and amounts. st. Protein. Fat. hydrates, value. ANIMAL FOOD. Beef: Porterhouse steak, 8.65 pounds, S1.08 27 Fork: Ham (boiled . 0.5 pound. 10 cents 1,61).. Fowl, 1.2 pounds, 63 cents (75) Butter. 2 pounds, 58 cents 1 106 > Eggs, 5.25 pounds, 53 cents L05J ;. 0.68 pound. 6 cents (113) Milk. 12.56 pound-, 36 cents (114) Total animal food VEGETABLE FOOD. Cereals: Bread. 1 pound, 5 cents (147); trackers, L.5 pound-. 20 cents (153); flour, 9.8 pounds, 24 cents 122 Sugar, 2 pounds, 16 cents 163 Vegetables: Asparagus, 5.63 pounds, 73 cents (174); cucumbers, 1 pound, 7 cents (186); peas en), 1.36 pounds, 12 cent- (194 Fruit: Strawberries, 0.65 pound, 11 cent- 2 Total vegetable food. Total food 5.02 41.8 189 «".; -4 , 335 DIETARY STUDY NO. 52A This family consisted of an Englishman, weighing L56 pounds, and ii woman of Bohemian parentage, weighing 110 pounds. They were in tolerably good health. The woman was not very intelligent. Their income was $75 a month. They paid $11 a month rent for four rooms. The fuel cost them about 50 cents a week. During the period of the study they spent 25 cents for tea. The study continued seven days, but the man had only one meal a day at home, so the number of meals taken was as follow-: Meal-. Man 7 Woman (21 meals \ 0.8 meal of mam . equivalent to 17 Total number of meals equivalent to 24 Equivalent to one man eight days. si; Table 19. — Weights and cost of food <>]>. Dollars. Bei i: Porterhouse >te;,k. 1.5 pounds, 15 cents soup bone, 2 pounds, 5 cents (17). Veal chuck, 0.5 pound, 5 cents (87). Mutton: Shoul- der, 0.5 pound, 5 cents (51) 3.7 Grams. in 13 Grams. 27 Grams. c>ih,ri<.<. 400 Pish: White, 1.5 pounds, 10 cents 1 103); sardines, 0.28 pound, 5 cents (99) l~> Butter. 0.25 pound, '•> tvnts | L06 09 1.9 1.1 1.0 2.3 1 12 4 ]4 - 1"7 60 Eggs 0.75 pound, s eem^ (105) .08 6 12 Milk 6.28 pounds 18 cents (li4) is iv "i:» Total animal food B0 10.0 71 M UOO VEGETABLE FOOD. Cereals: Bread, 3 pounds, 15cents(147); flour, l pound, 3 cent- (122) Sugar. 1 pound, 6 cents (163) Vegetables: Asparagus, 0.56 pound, 5 cents (174): cabbage, 1.23 pounds, 10 cents (181): carrots. 1.38 pounds. 2 cents 1 182); lettuce. 0.44 pound, 6 cents (187); onions 1 green). 0.19 pound. 5 cents (190); potatoes. 7 pounds, 14 cents (196): rhubarb. 2 pounds, 5 cents ( 201 ) Fruit: Strawberries. 0.65 pound, t; cents (250) Beer, 27 pounds 11.35 259 .18 - 22 133 . or, .8 j? .47 5.9 10 1 72 .10 1.3 3 1,35 16.9 8 176 Total vegetable food. Total food 2.11 2. 96 4.'v.» .,17 337 12 736 1,960 2. 860 DIETARY STUDY NO. 53 A. In this family the husband was English and the wife was American. The family consisted of two men. one woman, and two children aged, respectively. <"> years and 1 year. They were rather unintelligent and dirty, hut in good health. The income of the family was $15 a week, not including the board of the second man. They paid $35 a month rent for four rooms and a store. For fuel they used soft coal, which cost them about 50 cent> a week. During the course of the study they spent 80 cents for tea and coffee. The study continued seven days. The number of meals taken was as follows: Meals. Two men 42 Woman I 21 meals X 0.8 meal of man), equivalent to 17 Child. ^ years (21 meals X Corneal of man), equivalent to 11 Child, 1 year (21 meals X 0.3 meal of man), equivalent to Equivalent to one man twenty-live days. -7 Table 20. — Weight* and cost of food and nutrients in dietary studu No. 53a. V I consumed during the whole Btudy (7 days). Cost, nutrients, and i'u<-1 value of food per man per day. Kinds and amounts. LI HA] FOOD. Soup bone, 2 pounds, 5 cents (17); sirloin k, 2 pounds >rned |, I pounds, 28 cents (2 ; rib, 6 pounds, 75 cents (14). Veal chuck, J pound-. 32 cents Mutton chops, 2 pounds, 25 cents (46) Pork: Bacon. •_> pounds, 25 cents (55); chops, 2 pounds, 25 cents i"> s : sausage, l pound, 12 cents - i.i'. i Fish: Trout (lake), 2 pounds, 20 cent- (89) Butter, 2.5 pound-. 85 cents 1 106 - pound-. '.••"» cents I 105 Milk. 12. .v, pound-. 30 cents (114) Cheese, 2 pounds. 20 cents 1 111 1 Protein. Dollars. Cent*. drums. L98 7. 7 M .20 s 11 3 Carbo- Fuel hvdrates. value. Grams. Grams. Calf tries. ::::::: 11 12 1 391 347 218 156 117 5. 05 20. 2 17s 12 2,053 VEGETABLE loon. Cereals: Bread, 8 pounds, 10 cents (147); oat- meal, 1 pound, 6 cents (131); rice, 2 pound-. 1 4 cents 1 133 1 .21 . 92 2.4 1.0 4.6 3.7 19 3 118 73 si 33 "■7.". • ibles: Asparagus, 1.13 pounds, 20 cents < 174 1 : cabbage, 3.7 pounds, 16 cents (181); let- tuce. 0.44 pound, 10 cents (187); onions (dry), 1 pound. 5 (.-cut- 189); onions (green pound, 5 cents (190); potato,.-, 28 pom. cents 196); rhubarb, 2 pound-, 5 cents (201 1: 11 2 1 1 377 Fruits: Apples, 3.38 pound-. 10 cent- (214); ba- nanas, 9 pound-. 32 cents (218); Btrawberries, 2.6 pounds, 50 cents (250) 149 T« >tal vegetable food 2.91 11.7 32 5 31 6 1 . 393 Total food 7. 96 31.9 137 183 317 3, 446 DIETARY STUDY NO. 54A. In this family the husband was of German descent, the wife was English. The whole family consisted of two men. a woman, and a child 10 years old. One of the men was not very well. The woman was attractive and intelligent. The boy was very well looking; he drank considerable milk. The income of the family was *25 a week. They lived in their own house, which would rent for about $20 a month. They -pent 18 cents for coffee and 1.5 cents for tea during the course of the study. The study continued seven days. One man was away from home for dinner. Hence the number of meals taken was as follows: Meals. Twi > men 35 Woman [21 meals X 0.8 meal of man), equivalent to 17 Child, 10 years | 21 meals X 0.6 meal of man) . equivalent To 13 Total number of meals equivalent to 65 Equivalent to one man twenty-two days. 88 Table 21. — Weights and cost of food and nutrients in dietary study No. 54a, F 1 consumed during the whole study (7 days). (>»t, nutrients and fuel value of f Iper Kinds and amounts. ANIMAL POOD. Beef: Round -teak, 2 pounds, 20 cents 28 ; porterhouse steak, 3 pounds, 48 cents 27 Pork: Bacon, 0.66 pound. 10 cents (55); ham (boiled), l pound, 30 cents (61 ; salt pork, 0.5 pound. 6 cents (64) Eggs, 1.5 pounds, 16 cents 1 105) Butter, 2 pounds, 60 cents 1 106 i Milk, 14.66 pounds, 42 cents (114) Cream, 2.25 pound-. 21 cent- 013) Total animal food VEGETABLE FOOD. Cereals: Flour. 9.S pounds. 28 cents (122); oat- meal. 1 pound, 5 cents (131) Sugar, 4 pounds. 24 cents (163 i Vegetables: Beans (dry), 0.98 pound. 5 cents 177 : corn (canned). 1.31 pounds, 15 cents (184): onions (dry i, 1.5 pounds. 10 cent- 189 potatoes, 14 pounds. 28 cent- 1 196 Fruit: Bananas. 3 pounds. 15 cents (218) Cost. Cost. Protein. Dollars. ( V nts. Cframs. - 3.1 - .46 2.1 5 .16 .7 4 .60 2.7 1 .42 1.9 10 .21 1.0 1 Fat. Carbo- Fuel hydrate-, value. Total vegetable food 1.30 Total food 3.83 11.5 1.5 1.1 17.4 Grams. Grams. Calories. 15 214 20 3 35 12 15 2 94 82 L98 43 316 207 92 328 301 1.473 .543 DIETARY STUDY NO. OOA. This study was made with a French-Canadian family consisting of a man. two women, and live children aged 14. 12, 10, 8. and 5 years, respectively. They were all in fair health. The woman was a dress- maker. The house was not neat. The income of the family was $30 a week. They paid 815 a month rent for six rooms. The fuel cost them $1.50 a week. During the course of the study they spent 62 cents for tea and coffee. 10 cents for salt and pepper. 2 cents for lem- ons. 1 cent for pickles, and 2 cents for soup greens. The woman frequently made meat ragout. The study continued seven days. The man took his dinners away from home: hence the number of meals taken was as follows: Meals. Man 14 Two women (42 meals X 0.8 meal of man), equivalent to 34 Child, 14 years (21 meals X 0.7 meal of man), equivalent to 15 Two children, 12 and 10 years (42 meals X 0.6 meal of man) , equiv- alent to 2.5 Child, S years (21 meals X 0.5 meal of man), equivalent to 11 Child, 5 years (21 meals X 0.4 meal of man), equivalent to 8 Total number of meals equivalent to 107 Equivalent to one man thirty-six days. 89 Table 22.— II'- ights and cost of food and nutrients in dietary study A Food consumed during the whole study 7 days). Cost, nutrients, and fuel value of food per man per daj . Kinds ami mill ANIMAL POOD. Beef: Sirloin Bteak, 16 pounds, $1.70 (82 : roup bone, 8 pounds, 18 cents I it i. Veal chuck, l pound, 13 cents (87) Pork: Sausage, 2 pounds, 25 cents (66); loin, pounds, $1.05 (58); Bhoulder, 1.5 pounds, nts (68); lard, 0.5 pound, 7 cents (62) Fieh: Trout (lake), 3 pounds, 36 cents (89) Butter, I pounds, $1.11 (106) Eggs, 5.62 pounds, 71 cents (105) Milk. 17.8 pounds, 52 cents (114) Total animal food Protein. Fat. Carbo- hydrates. Dollars. Oenfs. •.-.in 1 . ."»'.» l.ll .71 . 52 >.t. I. l 1.0 3.1 2.0 1. 1 Grams. Grams. in Fuel value. 6.30 VEGETABLE POOD' Cereals: Bread, 24.25 pounds, $1.12 1 1 17 : corn- starch, l pound, lo cents (172); crackers, J pounds, 15 cents (153); doughnuts, 18.55 pounds, $1.65 156); flour, 2 pounds, 8 cents (122); macaroni, l pound, 15 cents (127); rice, ii. :. pound, 4 cents (loo) 3.29 Sugars: Sugar, 6 pounds, 36 cents (163); sirup, 6 pounds, 20 cents 1 166) 56 Vegetables: Lettuce, 1.32 pounds, 15 cents 1 187 i; onions (dry), 1.87 pounds, 8 cents 1 189); pota- toes, 35 pounds, 63 cents (196); tomatoes, canned, 1.78 pounds, 10 cents (209): turnips. 0.44 pound, 5 cents (212) 1.01 1.6 - S - 521 34 128 69 2,090 512 321 Total vegetable food. Total food 4.86 13..") ; 60 56 1 546 2 123 11.16 ! 31.0 | 140 | 202 1 557 , 4,587 DIETARY STUDY NO. 56A. The family in this study consisted of a man, a German, weighing 172 pounds, and a woman, an American, weighing 168 pounds; three children, aged, respectively, 14, 11, and 7 years, and weighing, respec- tively. 120, 90, and 48 pounds. The woman was intelligent and kept very careful records during the dietary study. She stated that she had received help regarding food and dietaries from talks at Hull House. She endeavored to provide a sufficient diet with good variety. The children were in good health. They drank milk and cocoa and a great deal of homemade root beer. The income of the family was $23 a week. They paid Sll a month rent for four rooms. The fuel cost them about 25 cents a week. During the course of the study they spent 35 cents for coffee, 30 cents for root-beer extract, 8 cents for yeast, 5 cents for salt, -1 cents for vinegar, and 1 cent for nutmeg. The study continued seven days. In addition to the food consumed by the family they gave away the equivalent of one meal. The number of meals taken was therefore as follow-: Mi. - Man 21 Woman ( 21 meals X 0.8 meal of man), equivalent to 17 Child, 14 years (21 meals X 0.7 meal of man), equivalent t<> 15 Child, 11 years ( 21 meals X 0.6 meal of man), equivalent to 13 Child, 7 years (21 meals X 0.5 meal of man), equivalent to 10 Food given away equivalent to 1 Total number of meals equivalent t< Equivalent to one man twentv-six days. 90 Table 23. — Weights / food 6 " 3. 66 14.1 78 124 26. 1 . 519 ANIMAL I ■■• I Beef: Rump corned), 3.1 pounds, 24 eei flank. 1.5 pounds, 15 i pounds, 22 cents (17 ; suet, l pound, 8 cents Mutton, leg, 5.5 poun Pork: Salt pork, 0.5 pom Butter, 2 pounds, 62 cents 106 pounds, i>4 cents 105 Milk. 29.32 pounds, >4 cent- (114) n I pound, 18 cents (111 T.aal animal food VEGETABLE POOD. Cereals: Bread, 2 pounds. 10 cents meal. 2 pounds, scents nam meal. 2 pounds, 6 cents 124); oatmeal, 2 pounds, 10 cents (131); macaroni. 1 pound, 10 cents -" : rice. 2 pounds, 20 cents (133 ; white flour. 1 pound. 4 cents (122); whole-wheat flour. 9 p< >unds, 54 cent- 123 Sugars 5 pound, 10 cents (168 ; sugar. 4 pound-. 22 cent- 163 Vegetable-: Beans dry . 0.98 pound, 5 cents 1 177 : cabbage, 1.23 pounds. 7 cent- 1 181 1 : car- rots. 0.26 pound. 5 cents 182 : cucumbers. 2 pounds, 8 cents (186); lettuci S8 and, 10 cents (187); onions green .5 pound-. 18 cents (190 : peas (dry), 1.88 pounds, 5 cents • _ •: 1.36 pounds, 10 cents (194 tatoes. 14 pounds. 25 cents (196>: rhubarb. 2 pounds. 5 cents 1 201 : spinach, 3.19 pounds. 20 cents f206) Fruits: Apples. 9 pounds, 35 cent- (214); cocoa- nut i prepared^. 1.5 pounds. 50 cent- 224 gs 1 pound. 10 cents (231); orange-. 4.7"> pounds. 20 cent- 238 : prunes. 1 pound. 16 cent- 247 Total vegetab Total food 32 1.18 4..; 1.2 ;.<; _ " 1.291 2 3 72 150 1 1.31 ' 4 16 56 32 4.00 15. 4 72 28 M 2, 401 DIETARY STUDY No. J)7A. This study was made with a Hungarian family consisting of three men. two women, and four children, aged, respectively. 1-t. 1:2. 10, and 2 years. The children were in fair health. They drank milk. tea. and coffee. The income of the family was not given. They paid S-t<> a month rent for 8 rooms. The fuel cost them about $1.50 a week. In addition to the food materials purchased they spent 67 cents for coffee. 50 cents for tea. 5 cents for soup greens. .3 cent< for pickles, and 6 cents for candy. The study continued seven days. Two of the men were away during the week. The number of meals taken was as follow-: Meal-. Man 21 Two women (42 meals X 0.8 meal i >f man | . equivalent to 34 Two children, 14 and 12 years 42 meals X 0.7 meal of man . equiva- lent t- 29 Child, 1<> years 21 meal- ■ 0.6 meal of man) . equivalent t<> 13 Child, 2 years 21 meals ■ 0.4 meal of man i . equivalent to 8 Total number of meal- equivalent to 105 Equivalent t<> one man thirty-five days. ( .n Table 24.— Weights and cost of food and nutrient* in dietaru study No. 57a. Food consumed during the whole study i ~ days Kinds and amounts. \\im\i POOD. Beef: Shoulder, 10 pounds, S1.09 [19); Bank, 5 pounds, 37 cents (24); sirloin, 2.5 pounds, 30 cents (32); round, 2 pounds, 24 cents suet..") pounds, 10 cents (35); Rhin, 2 pounds 12 cents (17) Butter. |.5 pounds, $1.13 I 106) Eggs, 10.5 pound*, $1.10 i 105) Milk. 37.69 pounds, 95 cents (114) Cream. 6.72 pounds, 60 cents (113) Total animal food. vn.rt at.i i: POOD. Cereals: Apple pie, l pound, 10 cents (168); bread. 20 pounds, -l (147); cakes, 2.70 pounds, 26 cents (150); crackers, 2 pounds, i< cents (153); wheat breakfast food, 0.33 pound, 2 cents (137); flour, 9.5 pounds. 33 cent- (122 oatmeal, 3 pounds, 11 cents (131); rice, l pound. 7 cents | 133) , Sugar, 1 1 pound-. 77 cents (163) Vegetable-: Bean- (string), 2.63 pound-. 20 cents (178); cabbage. 2.47 pounds. 12 cents (181); carrots, 3 pounds, 5 cents (182); lettuce. 0.22 pound. 5 cent- 1 187); onions. 2 pounds, 10 cents ( 189); peas (green |, 2.75 pounds. 10 cents (194 i: potatoes ' new), 7 pound-. 15 cents (196): radishes. 0.44 pound. 5 cents (200) Fruits: Apples, 24 pounds, 60 cent- (214); ba- nanas. 3 pounds, 10 cent- 1 218 1 : peaches i dry), 1 pound. 15 cents (240 : pear- (dry), l pound. 10 cents (242): pineapples, canned. 3.81 pounds. 10 cent- (244); prunes, 1 pound, 12 cents (247) Total vegetable E 1. Total food Cost. I >!>//< I IS. 1.13 1. lo . 95 60 Cost, nutrient-, and fuel value of food per man per day. 30 2.06 .77 1.22 i.i; Cents. 7.2 3.2 2.7 1.7 '''•""■■"- ■■■»»■ ,,;;;;!;;;.- Grams. Grams. ' is. (I 5.9 2.2 3.3 - 1 60 18 13 19 1-1 n Fuel \allle. Calories. 316 181 188 329 L66 2, 097 1,593 721 137 310 5. 22 14.9 59 17 594 2,763 11.52 32.9 146 201 622 4,860 DIETARY STUDY NO. 58A. This was a Bohemian family consisting of three men. two women, and four children, aged, respectively. 13. 11, 9. and 5 years. The chil- dren were in good health. They all drank coffee. The father earned $12 a week and boarders paid $3.50 a week each. The family rented a house of four rooms for *lo a month. They spent 54 cents for coffee in addition to the food materials purchased. The study continued seven days. The number of meals taken was as follows: Meal-. Three men 63 Two women 1 42 meals X 0.8 meal of man), equivalent to 34 Child, 13 years (21 meals X 0.7 meal of man', equivalent To 15 Child, 11 years (21 meals X 0.6 meal of man) , equivalent to 13 Chil.."> meal of man), equivalent to 11 Child, 5 years I 21 meals x 0.4 meal of man ). equivalent to 8 Total number of meals equivalent to 144 Equivalent to one man forty-eight days. 92 Table 25. — Weights and cotii of food and nutrients in dietary study No. 58a. Food consumed during the whole Btudy (7 days). < lost, nutrients, and fuel value of 1"<><><1 per man per day. Kind- and amounts. VMMAI. POOD. Beef : shin, 10.5 pounds, 53 cents (17). Mutton, leg, 7.5 pounds, 68 cents (48). veal chuck, 8.5 pounds, s "> cents (37) J'drk: Sausage, 2 pounds, 20 cents (66) ; sparerib, L2.5 pounds, 11.44(58) Butter, 1.5 pounds, 43 cent- 1 106) 3.25 pounds, 83 cents (105) Milk, 21.99 pounds, 63 cents 1 114) Cheese, l pound, 5 cents 1 110) Total animal l" 1 Cost. Cost. Protein. Fat. Carbo- hydrates. Fuel value. Total vegetable food. Total food Dollars. Ceflt* 2.06 1. VEGETABLE FOOD. Cereals: Flour (white), 19.6 pounds. 17 cents (122); Hour (rye), 12.5 pounds, 27 cents (121) .. Sugar. 1 1 pounds, 77 cents 1 163) Vegetables: Bean- (string), 5.25 pounds, 10 cents (178); cabbage, ■_ , .T7 pounds, 15 cents (181); carrot-, 0.25 pound, 5 cents (182); lettuce. 1.25 pounds, 10 cents (181); onions, 1.25 pounds, 5 cents (189): potatoes. 3.5 pounds, 9 cents (196). Beer, 7 pounds. 35 cents (259) 1.64 . i:; - . 63 . 1 15 64 54 35 2. 40 8. i l.(i 1.7 1.3 .1 Grams. "*io Grams. Grams. 19 12 9 11 3U ( 'alories. 317 107 102 152 B 1,105 232 132 1,035 528 1,687 394 DIETARY STUDY NO. 59A. The family in this study consisted of a num. Irish, weighing 145 pounds, and a woman, English, weighing 1<>9 pounds, and two chil- dren, one 6 years old, weighing 45 pounds, and one 4 years old, weighing 29 pounds. They were in fair health. The children drank tea and coffee three times a day. The income of the family was $9 a week. They paid 89 a month rent for three rooms. The fuel <<>-t them 50 cents a week. In addition to the food materials purchased, they spent 60 cents for tea and coffee. The study continued seven days. The number of meals taken was as follows Meals. Man 21 Woman (21 meals X 0.8 meal of man ), equivalent to 17 Child (21 meals X 0.5 meal of man), equivalent to 10 Child, 4 years (21 meals X 0.4 meal of man), equivalent to v Total number of meals equivalent to 56 Equivalent to one man nineteen days. 93 Table 26. — Weights and cost of food and nutrients in dietary study A Pood consumed during tin- \\ hole study 7 days i. Cost, nutrients, and fuel value of f I per man i- ■: d Kind- and amounts. Coat. Cost. Protein. Fat. .' nvdrates. value. I OOl) Beef: Rump steak, 3 pounds, 33 cents round Bteak, l pound, 10 cents (28 ; sirloin Bteak, 1.28 pounds, 18 cents (32 . Bank steak, 1.5 pounds, 15 cents (24 i; shoulder, 3.5 pounds. 16 cents 19 ; corned beef, 7 pounds, 19 cents rankfurt I, 0.5 pound, 5 cents Veal chops, 1 pound. 15 cents (41) Pork: Bacon (smoked), 1 pound, 12 cents chops, i pound, 12 (-.•ins (58); lard. 1 pound. 12 cents 82 : pork (sail . l pound, 1 1 cei I Pish, white, 2 pounds. 12 cents 1 103) Butter. 2.5 pounds. 63 cents (106) 1.25 pounds, 56 cents l 105) Milk. 8.38 pounds, 24 cents (114) Cheese, 0.75 pound, 10 cents., 111 , 91 10.1 71 79 50 12 1 63 1 51 56 13 24 1.3 6 s 10 .5 5 G Total animal food 1.06 VEGETABLE FOOD. Cereals: Apple pie. 'J pounds. 24 cents 158); bread, 7 pounds. 30 cents (147); cake, 1.5 pounds, 30 cents (150 ; doughnuts, 1.13 pounds, :, cents 1 L56 1 : flour, 24.5 pounds, 60 cents , 122 . Sugar, 3 pounds, is cents ibles: Cabbage, 1.23 pounds, 8 cents (181 1; com (canned), 1.31 pounds. 10 cents (184 cucumbers, -1 pounds, 10 cents (186 ; onions I dry .. 5 pounds. 15cents 1 189 : onions j green I, 0.75 pound, 25 cents 190) : potatoes, "Jl pounds. 15 cents 196 ; radishes, 0.66 pound. 5 cents us. 1.97 pounds, 15 cents turnips, 0.88 pound. 7 cents (212) 1.49 .is Total vegetable food. Total food 132 73 2,416 579 1.40 7.4 11 2 100 174 3.07 16.1 102 23 " 3,641 DIETARY STUDY NO. 60A. This study was made with a Scotch family consisting of three men and a woman. The woman was in good health, but this was due to carefulness in diet, as she was not naturally strong. The income of the family was $20 a week and $9 a week from boarders. They occu- pied three rooms and a store, for which they were paying by install- ments, and which would rent for about $60 a month. \\\ addition to the food materials purchased they spent 21 cent- for coffee and U> cents for tea. The study continued seven days. Two men ate their lunches away from home each day. Hence the number of meals taken was a- fol- lows: Meal-. Three men 49 Woman (21 meals x 0.8 meal of man) , equivalent to 17 Total number of meal> equivalent to 66 Equivalent to one man twenty-two days. 94 Table 27. - Weights and cost of food and nutrients in dietary study No. 60a. onsumed during the whole study 7days . Cost, nutrients, and fuel value of food per iiiaii per 2 316 312 214 12 207 - *41 164 405 0.3S 29.0 SUMMARY AND GENERAL DEDUCTIONS. The results of the Chicago dietary studies are summarized in the following table: Table 28. — Summary of results of dietary studies with Chicago families. Dietary study No. Familie- 29a 30a 31a 32a 33a 34 a 35a American. do.... ....do.... ....do.... ....do.... do.... ....do.... Average 36a American, German descent 37a do 38a do 39a do 40a do Protein. Fat. Carbo- Fuel hydrates, value. Average 41a American. Irish descent Average all American families... (2a German 43a do.. 41a do .. Average Cents. Grams. Grams. 22.6 26.3 19.5 31.6 33.4 30.3 19.0 2(3. 1 108 105 94 119 130 138 123 -1 133 147 135 239 191 133 Grams. 433 489 232 158 756 356 441 2,886 3. 560 2.613 3,510 E 3 3.<;77 3.411 3. f»23 29. 9 119 152 340 3. 189 18.6 no 106 428 3,095 22. 2 105 94 443 3.031 16. 5 111 87 187 3, 167 18.5 100 157 267 2, 867 21.1 109 119 393 3. 070 34.5 161 153 910 5,647 24. 9 117 139 465 3. -566 20.9 21 1. ti 33.0 109 114 153 124 ls3 175 229 485 501 2. 457 4,025 4. 173 24.8 125 161 405 3. 552 95 Table 28. — Summartf of result* of dietary studies with Chicago families — Continued. Dietary stu.lv No. Families. I5o Irish.. (tin .do itm do (8a do r.'.-i do ....do a \ erage 61a 52a 53a 54a 55a 56a .-.7:1 58a 60n English English-Bohemian English- American. i German-English... French-Canadian . Qerman-Am eri can Hungarian Bohemian [rish-English Scotch Qt nts. 81.7 27.8 32. 9 21.6 is. 1 25. 9 A verage, ;ill (32 | studies 41.8 37. 2 17 I 31.0 29. 5 32. 9 16.8 37.5 29.0 26.8 Protein. Fat. 101 145 1(17 L68 112 94 Carbo- fuel hydrates, value. drums. Grams. Grams. Calories. 109 168 239 182 123 KM 512 380 55 1 290 1. 124 5,004 3,813 2, 162 l:;i 154 111 189 111 137 79 140 150 L46 106 209 112 L98 65 Is;; 99 202 152 21)1 89 212 127 154 159 :;i7 192 622 394 767 325 1,335 3, I Hi 2,543 3, 920 2, 7'. 12 6,067 - •-- The cost of the diet per man per day varied in these studies from 16.5 cents in the lowest to 41.8 cents in the highest, but in most cases tin- range above or below the average, 26.8 cents, was considerably within these limits. In none of the Chicago studies was the expense as small as in two of the Philadelphia studies, but in three of the for- mer it was larger than the largest among the latter. In only three of the Chicago studies was the quantity of protein less than 100 grams per man per day. In two of these it was 1)1 grams and in one 79 grams. Probably in the latter case the figures should really be larger. One of the two men in the family was ill during the time of the study and doubtless ate less than he would when well. but in the calculations of the results of the study he has been credited with three full meals each day. Concerning the dietary study No. 51a, with 189 grams of protein per man per day, and study No. 59a, with 209 grams, it has already been mentioned that the results are considered doubtful. Of the remaining studies the results of a few showed fairly large quantities of protein and energy per man per day, but the diet in the majority supplied not very far from the average of all the studies, namely, 127 grams of protein per man per da}'. This is practically the same as that of the commonly accepted American standard for a man at mod- erate muscular work, i. e., 125 grams per day. The energy of the average, 3,661 calories per man per day. is but 161 calories above that given by the standard just mentioned. As in the case of the Philadelphia studies, the data concerning the occupations of the families were so few that but little can be said regarding the adequac}^ of the diet; but it may be inferred that it was sufficient. The families in these studies were more intelligent and were in better circumstances than were those in Philadelphia. They had 96 regular incomes, which in a number of cases were more than enough to provide a comfortable living. It is therefore doubtless safe to assume that these people ate at least as much as they needed. The Chicago families were on the whole rather less economical than those in Philadelphia. In the average of all the Chicago studies each cent -pent secured 4.7 grams of protein and 137 calorie- of energy, while in the average of the Philadelphia studies then- were 5 grams of protein and 144 calories of energy for each cent of the cost. As was the case in Philadelphia, the Chicago families also differed widely in respect to the economy of their purchases. Thus in study No. 31a the family spent L9.5 cents per man per day and secured 94 grams of protein and 2,613 calorie- of energy, while the family in >tud\ No. 35a for practically the same expenditure. L9 cent- per man per day, obtained 123 grams of protein and 3.441 calorie- of energy. The family in study No. 39a secured 111 grams of protein and 3,167 calo- ries of energy for 16.5 cents, while the family in study Xo. 52a obtained the same amount of protein, 111 grams, and about 300 calorie- less energy, or 2,860 calories, at a cost of about two and one-third times as much. 37.2 cents. There are several other examples of the fad that some of the families paid very much more than was necessary for the quantities of nutrients and energy obtained. The costliness of the diets in these studies was not due to inability to purchase in quantities. Several of the articles used in these studies were bought in this way. the principal one being flour, which was bought in every case by the bag or barrel. The chief reason for the lack of economy in the purchase of food was inattention to or igno- rance of the relation between the cost of food and its actual nutritive value. COMMENTS AND CONCLUSIONS. Something perhaps should be said regarding the results of the dietary studies in Philadelphia and Chicago, considered as a whole. It should be remembered that the studies were carried on some years ago. before some of the experimental methods at present followed had been devised. Furthermore, it was hardly possible with the limited time and equipment at the investigators" disposal to make an entirely satisfactory record of the foods purchased and eaten, and conse- quently, in many cases considerable dependence had to be placed upon information given by the families themselves. Certain error- are almost sure to occur in studies of this kind, even under favorable cir- cumstances and with the most careful attention on the part of those conducting the investigations, especially under conditions like those attending the work in Philadelphia, where the families studied were almost without exception quite ignorant and untrained. The chief source of error lies in the possible tendency of the family to give a 97 false Impression of their food consumption; in some cases by purchas- ing larger quantities than usual or by reporting larger amounts than were actually purchased, and In other cases by omitting to mention some of the purchases made. For instance, it appears that families who had formerly been in more comfortable circumstances would some- times he ashamed to let an outsider know how economically they were now living, and perhaps how insufficiently they were nourished. In SUCh cases there might he a tendency to procure more food during the time of the study than ordinarily. Other families, suspecting an opportunity for pecuniary assistance, might be tempted to purchase less food than usual, or to conceal food already on hand. Another possible source of error is in the failure to make 1 proper record of the number of meals taken by each member of the family or by any visitors. It is noticeable that quite generally the results of dietary studies among poor families, where the statistics are recorded by the families themselves, indicate a larger food consumption than is found in the more reliable studies in which the food materials were actually weighed by those conducting the investigations. This was very forcibly illus- trated by the results of dietary studies in Chicago in 1895 and 1896, described in a former publication of this Office/' In 25 studies in which the data were collected entirely by the investigators the average cost of the diet per man per day was 17.9 cents, and the average quantity of protein 116 grams, and of energy 3,160 calories. The persons in charge of these studies also conducted at the same time 28 others, in which the statistics were kept by the families them- selves. These were made with families in the same localities and living under the same circumstances as the others, but the average cost of the diet per man per day as recorded was 22.1 cents, the average quantity of protein 117 grams, and of energy 3,550 calories. A comparison of the individual studies shows that where the statistics were furnished by the families the differences in results with different families were very much wider than in the studies made entirely by the investigators. In the dietary studies in Philadelphia reported in these pages the families were not very intelligent and were in destitute circumstances; the chances for errors were therefore comparatively large. The fami- lies in the Chicago studies here reported were more intelligent and . were in more comfortable circumstances, so that the possibilities of error in this case seem smaller. Bearing these facts in mind, it is evident that too sweeping conclusions should not be drawn from the - results of the studies themselves or from the averages as compared with those of later studies of families in similar circumstances. (l U. S. Dept Agr., Office of Experiment Stations Bui. 55. 25580— No. 129—03 7 98 Considering the net results of these dietary studies they were of undoubted value to the settlement associations under whose auspices they were mad*'. They furnished more accurate information than could have been gained otherwise regarding the ways of living, the adequacy of the diet, and the faults in methods of purchasing, cooking, and serving food. The information gained, it i- believed, has l>een utilized in many way- to the advantage of all concerned. Investigations like the above have been carried on in many other localities and under a variety of conditions. Of such work as a whole, it seems fair to say that it has materially assisted the attempts which have been made to help families like tho>e studied in Philadelphia and Chicago to better methods of living. aim* i:\n IX As has been explained on preceding pages, the percentages of nutri- ents assumed for tin 1 different food materials used in the dietary studios reported in this bulletin are given in Table 29. These are taken mainly from a publication of this Office giving average values for the composition of American food materials/' but are included here in order that tin 1 present bulletin may contain all the data used in the composition of the results here reported. The percentages of nutrients assumed for any food material used in the dietary studies may be found in the table below by means of the figures given in parentheses following the weights and cost of the food material in the detailed tables of the study in which it was used. The figures thus given in parentheses correspond with the figures in the column headed iC Reference number" in Table 29. In computing- the fuel value of the studies the following factors were used: Protein 4, fat 8.9, and carbohydrates 4 calories per gram of the total nutrient. These are smaller than factors used in previous reports, namely, for protein and carbohydrates -LI and for fat 9.3 calories per gram, hut the new factors are based upon later and much more complete data. Table 29. — Percentag< composition of different food materials used in <-i>iii/>ntiiif food mat rial. 19 20 21 • >•) 23 24 26 26 27 28 29 30 31 32 33 84 36 36 37 38 39 10 11 42 i:; n 45 16 47 18 49 50 51 52 53 54 55 56 Beef— Continued. Shoulder and clod Soup bone, fore Bhank. . soup hone, bind Bhank. Soup stock Steak, chuck steak. Hank Steak, Hamburg Do Steak, porterhouse Steak, round Steak, round, lower cut steak, rump Do Steak, sirloin Stew Do SUet Veal: Breast Chuck Heart Leg Liver Loin Neck Rib Round Mutton: Breast Chops Hind quarter Leg Liver Neck Shoulder Shoulder, medium fat Lamb: * As mutton shoulder Leg Pork: Bacon Bacon, fat Bacon, lean Chops Fresh Ham , Ham, boiled Lard Loin Salt, fat Salt, lean Sausage Scrapple « Shoulders, smoked Steak Steak, ham Tenderloin Tripe Poultry: Chicken fat Duck Fowl Turkev Fish: Bluefish Clams Cod. fresh Cod, salt ( as purchased ) . . Cod, salt (edible portion). Finland bloaters Finnan haddie Haddock Halibut, fresh Halibut, smoked Herring, fresh Herring, smoked Lake trout Lobster Mackerel Do Protein. Fat. Carbo- hydrates. Per cent. 16.5 12.3 9.7 5.8 15. 8 18.6 25. 7 19.0 19. 1 19.2 16.4 15.2 13.8 16.5 16.5 9.6 4.7 15.7 16.0 16.8 18.3 19.0 16.1 13.9 15.2 20.1 15.4 13.1 13.8 15.4 23. 1 12. 2 13.7 13.7 13.7 16.0 9.5 9.1 13.0 13.2 13.4 14.3 20. 2 14.5 13.7 16.1 10.0 10.6 11.1 16.0 21.5 20. 5 22. 3 8.4 15.3 19.3 11.2 20. 5 9.1 5.9 10.2 11.6 • a nt. 8. 1 1.6 3.9 1.5 /'- /• cent. 11.1 19.9 11.5 12. 8 17. 9 9.2 6.9 I-.-; 20.8 16.1 8.4 5.3 81.8 8.2 i.7 9.6 ■ 5. 3 8.2 4.6 7.1 7. 5 19.1 31.5 23. 2 14.5 9.0 19.6 5.0 17.1 15.5 17.1 19.7 59.4 62. 2 35.5 26.0 24.2 29.7 22. 4 100.0 24. 2 59.6 44.2 18.3 33.0 29.7 1.1 11.2 14.2 13.0 1.2 100.0 .2 21.9 12.3 18. 4 .6 1.1 _ 2 5.2 .3 8.8 2.3 .2 4.4 14.0 3.9 - - 5.1 .7 4.2 .2 3.5 a Estimated composition. 101 Table 2'.*. — Perpentagi composition of different food materials used in computing the nutri- ents of foodin dietary studies in Philadelphia, Chicago^ Boston, etc.- -Continued. Etef. No. 98 99 LOO L01 102 103 104 105 106 107 L08 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 L48 149 1.50 151 152 153 154 155 L56 157 168 160 161 Kind "i food material. Protein. Fnt. hydrates. Pish— Continued. I (ysters Perch Salmon Salmon, canned Salmon, salt Salmon, whole Sardines shad roe Smell Smoked fish (as halibut i Whitefish Whitefish, smoked (as halibut Per Butter Butterine Cheese, American .. Cheese, Camembert Cheese, cottage Cheese, full cream . Cheese, Neufchatel . Crea m Milk Milk, skimmed Cereals: Barley Barley meal Buckwheat Corn meal Corn meal, yellow Flour, rye . ". Flour, wheat— bread Flour, wheat— entire wheat Flour, wheat— graham Flour, wheat— pastry Hominy ' Macaroni Noodles Oat breakfast food Oatmeal Oats, rolled Popcorn (popped) Rice Samp Spaghetti Wheat breakfast food Do Do Do Whea t, cracked Wheat, germs Wheatena Wheat, shredded Bread, Boston brown Bread, graham Bread, rye Bread, white Buns Buns, cinnamon Cake Cakes Cookies, sugar Crackers Crackers, Boston Crackers, soda Doughnuts Ginger snaps Pie Rolls Rolls Wafers, salted Sugars, starches, and oils: Sugar, brown Sugar, white Honey Molasses Sirup Chocolate Cocoa Irish moss (as tapioca) Oil. cotton-seed cent. 6. l 7.3 hi. 7 19.5 L9.8 23. 7 20.9 10.1 L9.3 10.6 19.3 13.1 1.0 L.2 25. 9 20.9 25. 9 18.7 2.5 3.3 :;. I 8.9 10.6 Percent. 1.8 L.6 14.8 7. 5 ] 1.3 B.9 12 1 8.8 1.0 14.0 3.0 14.0 • 35.9 33.7 1.0 27. » 18.5 4.0 .3 1.1 Per cent. 1U. o i 7. 5 1.2 9.2 1.9 7..". 4.2 6.8 .9 11.4 1.0 13.8 1.9 13.3 2.2 13. 3 1.5 8.3 .3 13.4 .9 11.7 1.0 15.5 7. 1 16.1 7 2 16.7 7.3 10.7 5.0 8.0 .6 8.3 .8 12.1 • 4 11.9 1.5 11.8 1.0 10. 6 1.9 10.7 1.4 11.1 1.7 10.5 2.0 14.1 3.1 10. 5 1.4 5. t 1.8 B.9 1.8 9.0 .6 9.2 1.3 6.3 6.5 9.4 7 2 6.3 9.0 7.0 9.7 7.0 10.2 10.7 8.8 11.0 B.5 9.8 '.'.1 If,. 7 21.ii 6.5 8.6 3.1 9.8 .3 2.4 4.3 ■1. \ 1.5 i.:, 5.0 5.1 77. s 72, - 65.9 75.4 65.9 78.7 75. 1 71.9 71.4 72. 7 79.0 71.1 75.6 66.8 67- 5 66.2 7-. 7 79.0 79.2 76.3 76.6 76.3 76. 2 75.1 75. 5 76.0 73.5 77.9 47.1 52.1 53. 2 53.1 57.3 59.1 63.3 73.7 73. 2 71.9 71.1 73.1 53.1 76.0 102 Table i".'. — Percentagt composition of different food materials used in computing th nutri- ents of food in dietary studies in Philadelphia, Chicago, Boston, etc. — Continued. No. 171 172 173 171 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 19.; 197 198 199 200 201 202 203 204 205 200 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 237 239 240 241 242 243 241 2-15 246 247 248 Kind <>f t 1 material. Sugars, Btarches, and oils— Continued < HI, olive March, corn Starch, tapioca Vegetables: Asparagus Beans, butter Beans, Lima Beans, navy Beans, string Beans, string, canned Herts Cabbage Carrots Celery Corn , canned Corn, green Cucumbers Lettuce Mushrooms Onions, dry Onions, green Parsnips Leas, canned Peas, dried Peas, green Peas, split Potatoes Potatoes, Sarat' »ga chips Potatoes, sweet Pumpkins Radishes Rhubarb Roman lettuce Salsify i as parsnips) Sauerkraut Soup greens Spinach Squash Succotash, canned Tomatoes, canned Tomatoes, conserve Tomatoes, fresh Turnips Watercress Fruits: Apples Apple butter Apricots Apricots, dried Bananas Barberry jelly Candied fruit (as marmalade) Cherries, canned Cherry jelly Do I locoanut, prepared ( 'rab-apple jelly Do Cranberries Cranberry jelly Currants." dried Dates Figs Crapes Grape jelly Grape fruit Jelly Lemons Marmalade, orange (•ranges Peaches, canned Peaches, dried. Pears Pears, dried Pineapples Pineapples, canned Plums, canned Prunelles (as dried apricots) Prunes, dried Raisin Protein. Fat. J'i r <■< a*. J't r <( nt. 100.0 0.4 1.8 4.7 18.1 22. 5 2. 1 1.1 1.3 1.4 .9 .9 2.8 1.2 1.4 . 5 1.3 3.0 24. G 3.0 24. 6 1.8 - 1.4 1.5 1.8 . 3 .1 .1 '.2 .1 .4 .3 .1 .4 .2 1.0 .2 1.0 .1 .»'■ Carbo- hydrates. l'i r cent. .0 .9 .1 .1 .4 .4 1.0 .2 1.3 .4 1.7 .0 1.8 .4 2.1 .3 . / .2 3.6 1.0 1.2 . 2 . i .1 .9 .4 .9 .1 4.2 .6 .3 .3 . 5 1 4.7 i.6 .8 .4 .0 .0 .i 1.1 .1 1 1 1 9, 6.3 •i7.4 .5 4 .4 .6 .4 2.4 1.7 1.9 2. 5 4.3 .3 1.0 1.2 s .0 .1 1 1 .5 .fi .1 _ 7 .1 4.7 1.0 .5 .4 2.8 5.4 .4 .3 .4 . / 1 v 1.7 1.0 1 s 2.3 3.6 103 Table l'-». — Percentagt composition of different food materials used in computing th nutri- entsoffood in dietary studies in Philadelphia, Chicago, Boston, etc. Continued. Ref. No. Kind of food material Fruits— Continued, 249 Raspberrj Jam (as cherry jelly) .. 250 Straw berries 251 Btrawberries, preserved Nuts: 252 Almonds Hickory nuts •J")i I Peanuts (as purchased) Peanuts i edible portion i 256 Walnuts, English •2-u Walnuts, English (edible portion) ountry puddinga 259 Bvvri> Protein. Pei cent. 0.7 21.0 L9 ■ Is. I .5 Fat Carbo- hydrates. Per cent. i)..; 25. 5 29. 1 26. 6 64. 1 /•/ r cent 7.0 'J J. I! 4.3 18.5 84. 1 I - 13.0 11.5 " Composition assumed. b Alcohol computed to equivalent of carbohydrates. o LIST OF PUBLICATIONS OF THE OFFICE OF EXPERIMENT STATIONS ON THE FOOD AND NUTRITION OF MAN Continued. Bui. 84. Nutrition Investigations al the California Agricultural Experiment station, i- m. i' Jaffa, Pp. 89. Price, -cents. Hui. SIS \ Report ol Investigations on the Dlgestibilit} and Nutritive Value of Bread. Bj « D w i< .ui.i i.. ii. Merrill. Pp. M. Price, 5 cents. Bui. 89. Experiments «>n the Effect of Muscular \v..rk upon the Digestibility ol Pood and the Metab ohsm of Nitrogen. Conducted at the University of Tenm — Walt Pp. 77. Price, 5 cents. Hui. 91. Nutrition Investigations at the University oi Illinois, North Dakota Agricultural College, and Lake Erie College, <>iii,,, 18*5 1900. By H. s. ijrindley and J. I., SammJa; i:. f Ladd, ami Isabel Bevierand Elizabeth C. Sprague. Pp.42. Price, 6 cents, Bui. 98. The Effect of Severe and Prolonged Muscular Work on Pood Consumption, Digestion, and Metabolism, by W. 0. At water and lie. Sherman, ami (he Media meal Work and Efficiency oi" Bicyclers, by K. <'. Carpenter. Pp. 67 I'rii e, "> cents. Bui. 101. Studies on Bread and Bread Making at the University of Minnesota in 1999 and 1900. By Harry Snyder. I']). 66. Price, Scents. Hid. 102, Experiments On Losses in Cooking Meat, 1896 1900, By H. S. Grindley, with Hie coopera- tion of H. McCormack and II. C. Porter. Pp. 64. Price, 6 cents. Hid. 107. Nutrition Investigations Anions Fruitarians and Chinese at the California Agricultural Experiment station. 1899-1901. By M. F. Jaffa. Pp. 43. Price, :> cents. Bui. 109. Experiments on the Metabolism of Matter and Energy in the Human Body. 1898 p.mo. By W. O. Atwater and P. (i. Benedict, with the cooperation of A. P. Bryant, A. W. Smith, and .1. F. Snell. Pp. 117. Price. 10 cents. * Hnl. 116. Dietary Studies in New York City in 1896 and 1897. By W. <>. At water and A. IV Bryant. Pp 83. Price, .") cents? Hui ii7. Experiments on the Effect of Muscular Work upon the Digestibility of Food and the Metab- olism of Nitrogen. Conducted at the University of Tennessee, 1899-1900. By C. F. Wait. Pp. 43. Price, 5 cents. Hui. 121. Experiments on the Metabolism of Nitrogen-, sulphur, and Phosphorus in the Human Organism. By H. C. Sherman. Pp. 47. Hui. ]_•(■.. studies on the Digestibility and Nutritive Value of Bread at the University of Minnesota in 1900-1902. By Harry Snyder. Pp. 52. Price, 6 cents. FARMERS' BULLETINS. *Bul. 23. Foods: Nutritive Value and Cost. By W. () Atwater. Pp. 32. Bui. 34. Meats:. Composition and Cooking! By C. D. Woods. Pp.29. Bui. 74. Milk as Food. Pp.39. Hui. 85. Fish as Food. Hy C. F. Langworthy. Pp. 36. Bui. 93. Sugar as Food, By Mary H. Abel. Pp.27. Bui. 112. Bread and the Principles of Bread Making, By Helen W. Atwater. Pp. 89. Bui. 121. Beans, Peas, and other Legumes as Food. By Mary II. Abel. Pp. 32. Bui. 128. Eggs and their Usesas Food. By C. F. Langworthy. Pp 32. Bid. 1 12. Principles of Nutrition and Nutritive Value of Food. By W. (». Atwater. Pp. 48. * CLRCULAB. Cir. If'.. The Functions and Fses of Food. Hy C. F. Langworthy. Pp. 10. SEPARATES. ♦Food and Diet. By W. O. Atwater. Reprinted from Yearbook of Department of Agriculture for 1894. Pp.11. Borne Results of Dietary Studies in the United States. By A. P. Bryant. Reprinted from Yearbook of Department of Agriculture for 1898. Pp. 14 Development of the Nutrition Investigations of the Department of Agriculture. By A. C. True and R. I). Milner. Reprinted from Yearbook of Department of Agriculture for is