NUTRITION INVESTIGATIONS WITH THE INSANE. 511 



abuncUuit. On the whole the waste was larger than seems necessary, 

 wliieh would i)artially account for the fact that tlie cost of the diet was 

 higher than would appear needful on theoretical gi'ounds and higher 

 than that of a similar diet in other institutions. A\'ith the knowledoe 

 of theoretical requirements and existing conditions it should be possi- 

 ble to provide an entireh' satisfactor}- diet without unnecessary waste, 

 and thus materialh' reduce the cost. What is necessar}'^ is first to 

 learn the facts and then devise means for improvement. The studies 

 made during the past year have given a toleral)ly clear idea of the 

 existing conditions, and it is regarded as especially fortiuiate that dur- 

 ing the present year it will be possible to make the attempt to improve 

 them b}' applying the knowledge gained as the investigations at the 

 Government Hospital are being continued with the cordial cooper- 

 ation of Dr. W. A. White, the present head of the institution. 



Of course the reduction of the cost is not the onl}^ object, nor even 

 the chief o})jcct of such inquir}-. Humanitarian considerations are of 

 far higher consequence. Some of the inmates mav be cured and 

 everything possible should l)e done by diet or otherwise to facilitate 

 their cure. Of the incurables a large proportion have a keen appre- 

 ciation of the comforts and discomforts of their condition, and their 

 sources of enjoyment are necessarily so restricted that with a large 

 percentage the pleasures of eating are probably paramount. To alle 

 viate their discomforts and to provide as much as possil)le of the 

 things which contrilnite to their happiness is plainly a duty. But 

 these ends ma}' be served by fitting the food to the needs of the body 

 and rendering the diet attractive and palatable. A\'hat is meant to be 

 especially pointed out here is that, if this investigation is properly 

 continued, it will be possible to learn much concerning the methods 

 by which the food may be better adapted to the actual needs of the 

 patients of the different classes, and to devise improvements in the 

 planning of menus, and in the preparing and serving of the food 

 which will lit it better to the vaiying tastes of the hospital popula- 

 tion, and at the same time prevent unnecessary waste. The advantage 

 will be threefold; it will help to make hospital life less wearisome 

 to the patients, it will ])e hygienically beneficial, and it will tend to a 

 better economizing of the food supply and thus reduce the cost. The 

 effort involves expense, but the results will repa}' the cost many 

 fold. 



To fit the food to the physiological demand requires two things— 

 that the food materials be such as will aorce with the users, and that 

 they supply the right proportions of mitrients and energy. What 

 food best agrees with the user is found by actual experience. (len- 

 erally speaking, the ordinar}' foods agree with onlinary people; 

 exceptional cases have to be provided for as experience and good 

 sense dictate. To find what proportions of nutrients are best adapted 



