V2 



"sick diet." It consists of special foods for special cases. An example 

 of this kind of diet is given in connection with study No. 371 on page 28. 

 In general the system followed in this institution provides for a 

 change of menu each month, the menu selected covering seven days, 

 and being repeated throughout the month. Important changes in the 

 menu are made at the beginning of each month, when it is intended 

 that a practically new menu shall be used. Of course a continual 

 repetition of some staple articles is unavoidable, but, wherever possi- 

 ble, changes are made. Thus fresh vegetables and fruits in their 

 season are supplied to the patients, and during the cold weather pork 

 is often served in place of beef, the staple meat, and in their season 

 shad and fresh herring take the place of other animal foods to a rea- 

 sonaljle extent. It will be seen that while the food is necessarily 

 simple in character, an attempt is made to vary the diet. 



THE DIETARY STUDIES. 



The investigations conducted at the Government Hospital included 

 an examination of the statistics of the food supply with regard to the 

 kinds, amounts, and nutritive value of the materials; determinations 

 of the amounts and nutritive value of food actually consumed and 

 rejected b}^ different classes of the hospital population; and observa- 

 tions of the methods of handling, cooking, and serving the food. 



During the period from Septeml)er 1, 1902, to Jul}' 1, 1903, the 

 experimental data were gathered for 28 dietar}^ studies, of which 

 26 are here reported. These studies give data concerning the food 

 consumption of about 1,570 male patients and 130 employees, though 

 only 4 of the 26 studies were made with the latter. The studies with 

 the male patients include almost the total male population of the hos- 

 pital who were in a fair degree of physical health and also some sick 

 patients. The studies with the attendants, however, include but :i 

 relatively small proportion of theii' total nund^er. No studies were 

 made with female patients. These comprised a minor portion of tlie 

 total population, and for this reason and since lack of time forbade 

 studies of the whole institution, it was deemed best to give preference 

 to such studies as would, if possible, represent the whole male depai't- 

 ment. Each of the studies made covered one week, a period which 

 has been found convenient and long enough, it is believed, to give a 

 fair idea of the food consumption of any class, especially as the menu 

 is practically the same for each week of an}^ given month. It would 

 have ))een interesting to duplicate some of the studies, since this 

 would have furnished a check on the data here given. However, the 

 studies were carried on with extreme care, and it is believed that the 

 data obtained are at least sufficiently accurate for all practical pur- 

 poses. The results of these studies are given on pages 19 to 71 and 

 in Table 35 of the Appendix. 



