154 



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



Kefer- 

 ence 

 No. 



96 

 97 

 98 

 99 

 100 

 101 

 102 

 103 

 104 

 105 

 106 

 107 

 108 

 109 

 110 

 111 

 112 

 113 

 114 

 115 

 116 

 117 

 118 

 119 

 120 

 121 

 122 

 123 

 124 

 125 

 126 

 127 

 128 

 129 

 130 

 131 

 132 

 133 

 134 

 135 

 136 

 137 

 138 

 139 

 140 

 141 

 142 

 143 



144 

 146 

 146 



147 

 148 

 149 

 150 

 151 

 152 

 153 

 IM 

 1.55 

 156 

 157 

 158 

 159 

 160 

 161 

 162 

 163 

 164 

 165 

 166 

 167 

 168 

 169 

 170 

 171 

 172 

 173 



Kind of food. 



VEGETABLE FOOD — Continued. 



Cereals — Continued. 



Mush, corn-meal 



Do 



Average, Nos. 96, 97 



Oatmeal, boiled 



Do 



Do 



Do 



Do 



Average, Nos. 100, 101, 110, 111 



Oatmeal, boiled 



Do 



Do 



Do 



Do ,.. 



Do 



Do 



Average, Nos. 109, 110 



Average, Nos. 99-103,105-111 



Rice, boiled 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



Average, Nos. 120, 121 



Average, Nos. 1 14-121 



Shredded wheat 



Wheat breakfast food, boiled 



Do 



Do 



Do 



Corn bread 



Do 



Average, Nos. 130, 131 



Bread, biscuit, and rolls 



Crackers, soda 



Fritters (as bread) 



Toast 



Cake, bakers' 



Cake, jelly 



Cake, frosted 



Douglinuts, fried 



Gingerbread and ginger cake 



Bread dressing (as bread) 



Macaroni, boiled 



Sugars, etc.: 



Molasses 



Sauce, pudding 



Sugar 



Vegetables: 



Beans, baked 



Do 



Do 



Do 



Do 



Average, Nos. 147-149 



Beans, kidnev, boiled 



Do '. 



Beans, Lima, boiled 



Beets, boiled with butter and sugar. 



Beans, boiled 



Average, 1.56, 157 



Cabbage, boiled 



Do 



Do, 

 Do. 

 Do. 

 Do. 



Average, Nos. 159, 162, 163 



Average, Nos. 1.59-164 



Cabbage, with bacon 



Average, Nos. 160, 164, 167 



Celery, as purcha.sed 



Celery, edible portion 



Celery salad (as celery, edible portion) 



Corn, stewed with milk 



Corn, stewed with butter 



Protein. 



Per 



cent. 

 1.3 

 1.3 

 1.3 

 2.3 

 2.8 

 2.9 

 2.6 

 2.3 

 2.8 

 2.7 

 2.3 

 2.3 



2.9 

 2.9 

 2.9 

 2.6 

 2.9 

 2.6 

 1.2 

 1.4 

 1.4 

 1.0 

 1.3 

 1.5 

 1.0 

 1.0 

 1.4 

 1.0 

 1.2 



10.5 

 1.4 

 1.8 

 2.5 

 1.9 

 5.1 

 6.6 

 5.9 

 9.2 

 9.8 

 9.2 



11.5 

 6.3 

 6.3 

 5.9 

 6.7 

 5.8 

 9.2 

 3.3 



Fat. 



Per cent. 

 0.3 

 .4 

 .4 

 1.0 

 1.2 

 1.3 

 1.2 

 1.0 

 1.2 

 1.2 

 1.0 

 1.0 

 1.4 

 1.5 

 1.3 

 1.1 

 1.5 

 1.2 



2.0 



8.7 

 8.8 

 6.0 

 9.7 

 8.9 

 7.8 

 7.1 

 10.1 

 .5.6 

 1.7 

 1.8 

 1.8 

 1.8 

 1.9 

 1.8 

 1.7 

 2.1 

 1.8 

 1.9 

 1.9 

 2.5 

 2.1 

 .9 

 1.1 

 1.1 

 4.0 

 2.9 



Carbohy- 

 drates. 



13 



1.4 



.1 



.4 



.4 



3 



9 



8.1 



11.0 



1.3 



9.1 



1.3 



1.6 



4.6 



9.0 



9.0 



21.0 



9.0 



1.3 



2.1 



18.1 



7.2 



9.8 



6.6 



6.4 



5.9 



7.9 



.6 



.8 



.5 



1.1 



.1 



.6 



.3 



.5 



.3 



.3 



.4 



.3 



.3 



.4 



3.7 



1.6 



.1 



.1 



.1 



2.6 



4.0 



Per cent. 

 14.0 

 14.8 

 14.4 



9.0 

 11.1 

 11.7 

 10.6 



9.2 

 11.2 

 10.6 



9.0 



9.1 

 11.8 

 12.1 

 11.8 

 10.1 

 12.0 

 10.5 

 12.6 

 14.0 

 13.7 

 10.3 

 13.2 

 14.4 



9.3 



9.6 

 14.0 



9.5 

 12.1 

 77.9 



8.6 

 13.7 

 15.6 

 11.4 

 36.0 

 39.7 

 37.9 

 53.1 

 73.1 

 .53.1 

 61.2 

 56.9 

 63.3 

 64.8 

 53.1 

 63.5 

 53.1 

 15.8 



70.0 



75.0 



100. 



25.7 



28.3 



15.5 



25. 2 



26.4 



23.2 



18.9 



26.8 



20.6 



17.0 



10.6 



13.8 



6.3 



7.0 



6.3 



6.1 



7.5 



6.3 



6.6 



6.6 



6.7 



6.7 



2.6 



3.3 



3.3 



22.6 



19.0 



