157 



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



Refer- 

 ence 

 No. 



330 



331 



332 



333 



334 



335 



336 



337 



338 



339 



340 



341 



342 



343 



344 



345 



346 



347 



348 



349 



350 



35] 



352 



363 



354 



355 



356 



357 



358 



359 



360 



361 



362 



363 



364 



365 



366 



367 



368 



369 



370 



371 



372 



Kind of food. 



MISCELLANEOUS FOOD — continued. 



Gravy, for beef 



Griddle cakes 



Hominy and beans 



Macaroni and cliee.se, baked . . . 

 Macaroni and tomatoes, boiled. 

 Mnftins 



Custard, plain 



Custard, chocolate 



Custard sauce 



Dumplings, apple (as apple pie) 



Ice cream, caramel 



Ice, lejnon 



Jelly,' lemon 



Onions, creamed (as onions boiled) 



Pie, apple 



Pie, apple, evaporated 



Pie, custard 



Pie, lemon 



Pie, mince 



Pie, peach, evaporated 



Pie, rhubarb 



Protein. 



Per cent. 



6.5 

 4.7 

 7.4 

 3.5 

 9.9 

 5.6 

 4.5 

 4.9 

 3.1 

 3.9 



Fat. 



Per cent. 



.do. 



Pie, squash 



Pudding, bread 



Pudding, chocolate, 

 .do. 



Average, Nos. 354, 355 



Pudding, cornstarch 



Pudding, cottage (as cake) . . . 



Pudding, cottage 



Pudding, floating island 



do 



Average, Nos. 360, 361 



Pudding, junket 



Pudding, rice 



do 



Pudding, steamed 



do 



Pudding, tapioca 



Sauce, lemon, for pudding. . . 



Sauce, for pudding 



do 



Sauce, for pudding (as milkj 



2.3 



.9 



6.4 



.5 



15.6 



5.0 



4.9 



4.2 



9.8 



4.0 



Carbohy- 

 drates. 



Per cent. 

 1.1 

 37.2 

 21.6 

 16.6 

 19.2 

 38.9 

 16.7 

 16.3 

 15.9 

 42.8 

 21.1 

 K2.4 

 17.6 

 4.9 

 29.0 

 42.8 

 26.1 

 37.4 

 38.1 

 38.5 

 27.0 

 42.8 

 21.7 

 22.1 

 21.3 

 24.6 

 23.0 

 33.9 

 56.9 

 60.0 

 15.8 

 22.4 

 19.1 

 12.3 

 16.2 

 22.7 

 .54.2 

 55.5 

 28.2 

 19.0 

 14.0 

 16.3 

 6.0 



STATISTICS FOR COMPUTING THE PERCENTAGE COMPOSITION OF THE COOKED FOOOS 



USED IN THE DIETARY STUDIES. 



It has been explained (p. 15) that in Ueu of actual analyses, which it was not 

 practicable to make in connection with these studies, the percentage composition of 

 each cooked food used during the studies was computed from the total weight of the 

 cooked material and the weight and assumed composition of each raw ingredient 

 used. The method of making such computations for each of the various classes of 

 cooked foods is explained in detail in Tables 1, 2, and 3 and the text accompanying 

 them. The figures for the percentage composition of the different materials as thus 

 computed are given in Table 37 above. The data regarding the total weight of the 

 cooked material, the weight and assumed composition of the raw ingredients, the 

 weights of fat and bone removed, etc., from which the figures in Table 37 were com- 

 puted, are given in Table 38 below. The observer's notes regarding the character 

 and quality of the raw materials were essential for a proper estimation of the per- 

 centage composition, but these are not given as they were very voluminous. 



In connection with the explanation of the method of computation given on pages 15 

 to 15, just referred to, a few remarks here will, it is believed, make the data in the 

 table clear. 



The figures in the column headed "Reference No." correspond with those in 

 Table 37, their purpose being to indicate the data in Table 38 that were used in com- 



