156 



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



Refer- 

 ence 

 No. 



25i 

 255 

 256 

 257 

 258 

 259 

 260 

 261 

 262 

 263 

 264 

 265 

 266 

 267 

 268 

 269 

 270 



271 

 272 

 273 

 274 

 275 

 276 

 277 

 278 

 279 

 280 

 281 

 282 

 283 

 284 

 285 

 286 

 287 

 288 

 289 

 290 

 291 

 292 

 293 

 294 

 295 

 296 

 297 

 298 

 299 

 300 

 301 

 302 

 303 

 304 

 305 

 306 

 307 



308 

 309 

 310 

 311 

 312 

 313 

 314 

 315 

 316 

 317 

 318 

 319 

 320 

 321 

 322 

 323 

 324 

 325 

 326 

 327 

 328 

 329 



Kind of food. 



Protein. 



VEGETABLE FOOD — Continued. 



Vegetables — Continued. 



Squasn, boiled 



Succotash 



Sweet potato, baked, as purchased . 

 Sweet potato, baked, edible portion 



Sweet potato, boiled (as raw) 



Sweet potato, boiled and browned. . 



Do 



Average, Nos. 259, 260 



Sweet i)otato roll 



Sauce, tomato, stewed 



Do 



Average, Nos. 263, 264 , 



Tomatoes, stewed 



Do 



Average, Nos. 266,267 



Turnips, boiled and mashed 



Do 



Fruits, etc.: 



Apples, as purchased 



Apples, baked with sugar 



Do 



Do ..- 



Average, Nos. 273, 274 



Average, Nos. 272-274 



Apples, fried 



Apple butter 



Bananas, as purchased 



Bananas, edible portion 



Grapes, as purchased 



Oranges, as purchased 



Pears, stewed 



Do 



Average, Nos. 283, 284 



Prunes, stewed 



Do 



Do 



Do 



Do 



Average, Nos. 286-289 



Jelly, apple 



Jelly, currant 



Sauce, apple 



Do 

 Do 

 Do 

 Do 

 Do 



Sauce, apple, evaporated.. 



Average, Nos. 297-299 



Average, Nos. 294-299 



Sauce, cranberry 



Sauce, peach, evaporated. 



Do 



Do 



Average, Nos. 304, 305 



MISCELLANEOUS FOOD. 



Hash, baked 



do 



Liver and bacon 



Meat pie 



Stew, beef 



do 



do 



do 



Average, Nos. 312-315 



Stew, mutton 



Codfish cakes 



Chicken, creamed, edible portion 



Chicken, baked and stuffed 



Oysters, creamed 



Oysters, scalloped 



Oysters, stewed 



Average, Nos. 321-323 



Soup, clam (as soup, oyster) 



Soup, oyster 



Omelet, ham (as scrambled eggs) 



Sauce, for halibut 



Gravy, for steak 



Per 



cent. 

 1.9 

 4.2 

 2.3 

 2.4 

 1.4 

 2.4 

 1.9 

 2.2 

 1.8 

 1.8 

 1.8 

 1.8 

 1.7 

 1.4 

 1.6 

 1.5 

 1.3 



.3 



.4 

 .3 

 .3 

 -.3 



.3 

 4.2 

 .5 

 .8 

 1.3 

 1.0 

 .6 

 .4 

 .4 

 .4 

 .7 

 .7 

 .8 

 .9 

 .7 

 .8 

 .3 

 .4 

 .2 

 .4 

 .2 

 .4 

 .6 

 .3 

 .4 

 .4 

 .4 



Fat. 



Carbohy- 

 drates. 



Per cent. 



0.7 



2.1 



.6 



5.9 



.6 



5.9 



2.6 



4.3 



4.5 



.4 



.4 



.4 



1.4 



1.4 



1.4 



.2 



.2 



.3 

 .5 

 .3 

 .3 

 .3 

 .4 



2.3 

 1.4 

 1.6 

 1.9 



12.6 



11.7 



25. 8 

 8.1 



10.2 

 9.8 

 9.6 



10.1 

 9.9 

 8.2 



19.4 

 7.0 



21.8 

 4.7 

 7.6 

 4.0 

 4.4 

 2.5 

 2.5 



13.4 

 4.3 

 1.4 



.4 

 .6 

 1.2 

 .1 

 .4 

 .4 

 .4 



10.1 



24.0 



40.2 



21.6 



11.1 



8.7 



8.6 



8.6 



9.2 



7.3 



9.8 



6.3 



10.9 



6.5 



13.8 



3.8 



5.2 



2.5 



2.5 



20.5 



9.6 



8.3 



Per cent. 

 12.2 

 19.6 

 28.6 

 35.9 

 21.9 

 35.1 

 34.3 

 34.7 

 28.7 

 22.2 

 28.7 

 25. 5 

 1,5.0 

 10.1 

 12.6 

 9.1 

 8.1 



