10 



under the circumstances, to the following- requirements: (1) proper 

 proportions of initrients and energ}-; (2) adequate quantities of food 

 materials; (3) wholesome combinations; (4) acceptable dishes; and (5) 

 econom}'. That is, the persons in charge endeavored not only to 

 approach the scientific standard of a properly balanced dietary, but 

 also to 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 

 books were consulted to learn what amounts of the different raw 

 materials would be required. This done, a set of tables was made out, 

 giving the cost and nutritive value of such a bill of fare. These 

 tables, together with the 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, ])efore it was 

 too late, whether or not the menu decided upon could be given to the 

 family at the price allowed for the experiment; and whether, if the 

 estimated (piantities w^ere fully or nearly consumed, the person eating 

 the food would receive an adequate and properly balanced diet. The 

 "tentative dietary'' Avas 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 tM) 

 grams of protein and 2,4:50 calories of energj^ per woman per day in 

 accordance with the commonly accepted American dietary standard 

 for a woman at light muscular w^oi'k. 



Marl:eting. — 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 ])y 

 the school. In the experiment with the IT-cent diet, however, some 

 shops carrying cheaper goods were visited in order to secure the 

 needed foods at lower prices. 



Weighing. — It w^as 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 staffs, 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. Saflicient space was left under each heading for the entries in 

 all experiments. 



