CONTENTS. 



Page. 



Introduction 7 



Patients 7 



Officers and attendants 8 



Hospital buildings 8 



The storeroom and kitchens 9 



System of feeding 11 



The dietary studies 12 



Experimental methods 13 



Dietary study No. 364 — Chronic male patients 19 



Dietary study No. 365 — Attendants and employees 24 



Dietary study No. 371 — Sick and bedridden male patients 27 



Dietary study No. 366 — Male ])atients, mostly invalids 30 



Dietary study No. 367 — ^Male patients, nonworkers 33 



Dietary study No. 368 — Male patients, acute cases 37 



Dietary study No. 369 — Attendants, house girls, etc 38 



Dietary study No. 370 — Attendants, house girls, etc 40 



Dietary study No. 372 — Male patients, criminal insane 42 



Dietary .study No. 373 — Male patients, criminal insane 45 



Dietary study No. 374 — Male patients, negroes 47 



Dietary study No. 375 — Infirm male patients 50 



Dietary study No. 376 — Disturbed male patients 52 



Dietary study No. 377 — Chronic male patients 53 



Dietary study No. 378— Aged chronic male patients 55 



Dietary study No. 379 — Disturbed male patients 57 



Dietary study No. 380 — Quiet chronic male patients 58 



Dietary study No. 381 — Male patients, young and orderly 59 



Dietary study No. 382— Male patients, young, quiet, and orderly 61 



Dietary study No. 383 — Chronic male patients and idiots 62 



Dietary study No. 384— Male patients, not violent 63 



Dietary study No. 385— Male patients, quiet, chronic 64 



Dietary study No. 386— Male patients, quiet, chronic 65 



Dietary study No. 387— Male parole patients 66 



Dietary study No. 388— Male parole patients 68 



Dietary study No. 389— Officers and employees 69 



Food issued from the storeroom 71 



Summary and discussion 72 



Amounts of food consumed and adequacy of the diet 76 



Amounts of food wasted and economy in utilization of food 82 



Dining-room or table waste 83 



Kitchen waste 87 



Total dining-room and kitchen waste 88 



Prevention of waste 89 



Appendix 93 



Statistics of food used , 93 



Statistics of food issued from storeroom for one j'car 148 



Percentage composition of foods used 151 



Statistics for computing the percentage composition of the cooke<l foods 



used in the dietary studies 157 



5 



