r)10 Ki:r(»jn' (»k okfk'K (»k kxi'Kiii.mknt stations. 



s(ii(li(>s. Ill many t-ascs tlu's(> wtrc diir largely to (he fact, that the 

 nuMHi was not entirely suited to the diftary hal>its oi- tastes of IIm- per- 

 sons partakini,^. In one study, for instance, (he hi'eaivfast foods, meat 

 stews, and h'euminous soups were not relished, and from a fourth to a 

 third of the oatmeal and nc^arly a half of tli(> hominy served were 

 waste(l. 'That the- diet in the easi- here pointed out was ample is 

 evidiMit from the fact that in spite of such larjjfc waste of indiN'idual 

 foods the p(»rsons included in the stud}' ate fully as nuudi of nutrients 

 and eneroy as in the average above given. 



Siiuilar facts were brought out in other studies. It would undoubt- 

 edly be possible to devise means foi' suiting the diet more nearly to 

 the preferences and idiosyncrasies of the consumers in such eases, and 

 at the same time eti'ect a pecuniary saving. Such a condition has been 

 ol)servod in investigations made elsewhere. I'rausnit/, a prominent 

 German physiologist, in speaking especially of th<^ diet of hospi- 

 tals, has pointed out the fact that in order to be entirel}^ satisfactory 

 a diet must conform to previously acquired food habits. Mrs. Ellen 

 H. Richards, in considering her studies of dietaries in institutions in 

 Boston, has also observed that it is not enough to calculate the nutri- 

 tive value of food and to have it cooked according to the best recipes 

 and served in the most attractive manner; the food must have a 

 familiar appearance and taste, because people prefer that to which 

 they are accustomed. Novelty in food does not conunend itself to 

 those who have been used to little variety. In fact, for the most suc- 

 cessful and economical feeding of persons in institutions, it is essen- 

 tial to consider their previous dietary hal)its. 



On the other hand, monotony in the diet is also to l)e avoided. 

 ^^'here the menu repeats in Aveekly rotation, as is common in institu- 

 tions, the patients associate cei'tain days with certain diets and often 

 ac(piir(^ an aversion to the food as it is served. If less regular rota- 

 tion of meals were provided it would undoubtedly add to the attract- 

 iveness of the diet. 



The importance of the I'cduction of waste from a pecuniary stand- 

 point is considerable. The cost of the food sup})lies at the Govern- 

 ment hospital for the year 1901-2 was over $17s,(i(iO. If the percent- 

 age of waste foimd in these studies was true of the hospital in general, 

 and if by improvement it should prove possi})le to reduce it by one- 

 half, this would mean a saving of over $20,000. 



CONCLUSION. 



So far as can be judged from the results of these studies as compared 

 with similar data obtained elsewhere, the dietetic management of the 

 institution was very satisfactor3^ Opportunities for improvement 

 were observed, l)ut these have to do with details rather than with the 

 system as a whole. The diet was varied and attractive and certainly 



