21 



Table 3. — Weights and cost of food and nntrictits in diefart/ stndi/ No. 3a — Continued. 



In this experiment the amount of materials rejected in the l^itchen 

 and at the tal)le was 11 per cent of the total food ])urchased; but as it 

 includes botli refuse and waste, no deduction can be made for amounts 

 of nutrients wasted. 



The food actually supplied during this period furnished practically 

 just the amount of protein, but less than the amounts of the other food 

 elements and energ^j estimated for the proposed menu. 



DIETARY OF HIGH COST (No. 4a). 



The most expensive of the four diets, costing 53 cents per person 

 per day, was supplied in a study which covered three days, namely, 

 April 30 to Ma}^ 2, inclusive. It was especially desired in this case to 

 observe the kind of food for which the unhampered purchaser natu- 

 rally spends the most money, to discover which of the three nutritive 

 elements, if any, would be used in excess under the circumstances, 

 and to compare the percentage of waste with that observed in the 

 other dietaries of lower cost. 



The menus for the three davs were as follows: 



Daily menu. 



WEDNESDAY, APRIL 30. 



Breakfast. — Strawberries, shredded-wheat liiscuit, broiled bhiefish, i^otati) balls 

 with parsley dressing, popovers. 



Luncheon. — Fricasseed oysters in eroustades, stuffed potatoes, peas, Roman lettuce 

 salad with full cream cheese, coffee. 



Dinner. — Clear barley soup, braised fowl with nuishroom sauce, boiled rice, aspar- 

 agus, lettuce salad, cheese wafers, orange bomb glace, angel cake. 



THURSDAY, MAV 1. 



Breahfad. — Oranges, rolled-oat l)reakfast food, eggs poached in cream (served on 

 toast), white corn bread. 



