152 



Steaks. — The average of all cuts of steak was used in this set of studies for the 

 reason that at this institution the cuts of steak were not as sharply defined as in 

 ordinary butchers' shojjs, and hence, while classed perhaps as rib, a lot of steaks 

 might also contain some sirloin and round. 



Baked fresh shad was assumed to have the same composition as baked fresh 

 haddock, as the recipe by which the food was prepared was not obtained. 



Ham omelet, — This article as served in these studies contained very little ham, 

 but was mostly eggs. As no recipe was obtainable, the omelet was assumed to have 

 the same percentage composition as scrambled eggs. 



Clam soup. — No recipe was obtained. It was believed, however, that this article 

 would not be much different in nutritive value from oyster soup, so the percentage 

 composition of this was therefore used for the clam soup. 



Wheat breakfast food. — Two different kinds of such breakfast foods were used 

 during these studies. 



Bread, biscuits, and rolls. — The percentage composition used for this class of 

 articles is the average for all kinds of bread as found by actual analysis. 



Bread dressing for meat. — This was mostly bread. No weighing of the raw 

 ingredients nor of the cooked material were made, but as the quantities used were 

 relatively extremely small it is believed that no appreciable error was introduced by 

 assuming it to be of the same percentage composition as bread. 



Baked beans. — A number of weighings of raw and cooked materials were obtained 

 for this food, as the percentage composition is apt to vary widely. 



Stewed corn. — Canned corn was prepared in several different ways by the addi- 

 tion of various ingredients. 



Fried onions. — In computing the composition of this dish the amount of fat used 

 was assumed. 



Fritters. — The very small quantity of this article of food made it seem unneces- 

 sary to obtain any weighings of the raw materials used, and fritters were assumed to 

 have the same percentage composition as bread. 



Celery salad. — This salad was composed of celery, with a mayonnaise dressing of 

 unknown composition. As the amount of this dressing was extremely small, the 

 celery only was considered, and the percentage composition of the edible portion of 

 celery was assumed. 



Table 37. — Percentage composition of foods used in the dietary studies. 



Refer- 

 ence 

 No. 



1 

 2 

 3 

 4 

 5 

 6 

 7 

 8 

 9 



10 

 11 

 12 

 13 

 14 

 16 

 16 

 17 

 18 

 19 

 20 

 21 

 22 

 23 

 24 



Kind of food. 



ANIMAL FOOD. 



Beef: 



Boiled, as purchased 



Do 



Average, Nos. 1 and 2 



Boiled, edible portion 



Do 



Do 



Do 



Do 



Average, Nos. 4-7 



Liver, fried with flour and butter 



Liver, plain 



Roast, as purchased 



Do 



Roast, with gravy, as purchased. . 



Average, Nos. 12 and 13 



Roast, edible portion 



Roast, with gravy, edible portion. 

 Steak, rib, fried, edible portion. . . 



Do 



Steak, rib and loin, fried 



Steak, sirloin, fried 



Steak, round, fried 



Steak, round and sirloin, fried 



Steak, round, fried 



Protein. 



Per 



cetit. 

 15.1 

 18.6 

 16.9 

 30.8 

 30.6 

 31.8 

 24-. 1 

 26.9 

 29.3 

 28.6 

 26.0 

 23.3 

 22.6 

 20.7 

 22.9 

 26.1 

 23.8 

 23.4 

 22.6 

 21.3 

 26.2 

 26.3 

 •23. 9 

 30.2 



Fat. 



Per cent. 

 27.5 

 22.8 

 25.2 

 37.7 

 30.6 

 28.3 

 35.8 

 19.0 

 33.1 

 22.9 

 15.6 

 S2.6 

 26.5 

 21.8 

 24.0 

 36.6 

 25.0 

 37.4 

 34.4 

 26.4 

 27.7 

 17.5 

 28.7 

 20.2 



Carbohy- 

 drates. 



Per cent. 



2S.6 

 2.0 



