158 



piiting the composition of any given cooked article in Table 37. For instance, No. 2 

 of Table 37 is beef, boiled, "as purchased," the composition of which is given as 

 18.6 per cent protein and 22.8 per cent fat. By referring to Table 38 it will be seen 

 that the total weight of the cooked meat was 258.5 pounds, and that of the uncooked 

 meat was 325 pounds. The observer's notes showed that this consisted of medium 

 fat beef side, "as purchased," the composition of which was assumed from the 

 average of several analyses to be protein 14.8 per cent and fat 18.1 per cent. Fol- 

 lowing the method of calculation explained on page 16, the total amount of protein 

 in the uncooked meat was found to be 48.1 pounds and of fat 58.8 pounds. Dividing 

 these quantities by the weight of the cooked meat gives 18.6 per cent of protein and 

 22.8 per cent fat in the cooked meat, the composition recorded in Table 37. 



The terms ' ' as purchased ' ' and ' ' edible portion ' ' used in the tables are common 

 in accounts of dietary studies, and serve to indicate the condition of the food 

 materials as regards the presence or absence of refuse, i. e., inediljle material, such 

 as the skins and seeds of vegetables, the bone of meat, the shell of eggs, etc. If the 

 food material when weighed contained such inedible material, the term "as pur- 

 chased" is used in the record; whereas if the inedible material or refuse had been 

 removed before the weight was taken the term "edible portion " is used. Thus, in 

 the case of item No. 2 of Table 38, discussed above, "beef side, as purchased, 325 

 pounds," indicates that the bones were still in the meat; whereas in the case of No. 

 4 the statement, "beef, boiled, edible portion, 17.5 pounds," indicates an amount of 

 food material not containing refuse. 



Information concerning the refuse is necessary in estimating the percentage com- 

 position which should be used to compute the nutrients furnished by any given food 

 material. This will be clear from a consideration of item No. 4. A part of beef No. 

 2, namely 29 pounds, was used to feed a certain group, but before serving, the bones 

 were removed and only the edible portion, 17.5 pounds, was placed on the table. It 

 was necessary therefore to ascertain the composition of the edible portion alone in 

 order to calculate the (juantities of nutrients in the amounts eaten. The comxiuta- 

 tion of the composition in this case was exactly the same as that explained just above 

 for beef No. 2. The quantities of protein and fat in the 29 pounds of beef, which 

 still contained bone, were calculated by the use of the figures for the conqiosition of 

 beef No. 2 (Table 37) from which it was taken, and these were divided 1)y the total 

 amount of edible material, 17.5 pounds. The resulting figures were the percentage 

 composition of edible portion given for beef No. 4 in Table 37. 



It will be observed that in some cases the figures in the column of Table 38 headed 

 " Weight of ingredients" are those for materials to be deducted in computing com- 

 position. For instance, in the case of No. 8, allowance is made in computing the 

 composition of beef " edil)le portion " from })eef " as purchased " for fat cooked out 

 of the meat and for bones removed after cooking. This is fully explained in the 

 discussion on page 16. 



