44 



Table 12. — Nutrients <ni(l fxerafi in fnud rdfoi and traxlcd in dieldri/ xlndij No. .97? — Con. 



[Quantities per man i>er day.] 



The data in the table show that the amounts of nutrients and energy 

 in the food actually eaten, 95 grams of protein and i^,644 calories of 

 energy, were not partieularl}^ different from those found in study No. 

 364, being a trifle higher in protein and lower in energ3^ This is 

 about what would be expected, since the subjects in l)oth studies had 

 about the same amount of muscular exercise. 



In this study about 22 per cent of the total protein and energy of 

 the food served was rejected. The amount of animal food other than 

 fish rejected was small, but fish was evidently not relished by these 

 patients as a considerable proportion of that served was not eaten. 

 Most of the desserts served were eaten, though it should be mentioned 

 that onl}^ the attendants received tapioca, rice, and cornstarch pud- 

 dings. Other articles on the menu that were prepared expressl}' for 

 the attendants were smoked herring, pork chops, head-cheese, boiled 

 beef, fritters, corn bread, fried potatoes, celery salad, tomato pre- 

 serves, apple dumplings, and codfish cakes. Any portions of these 

 articles left after the attendants were served were, however, saved for 

 the working patients. The amount of cereal foods rejected was large. 

 The wheat breakfast foods, and in fact all the breakfast foods, were 

 evidently not relished. The amount of bread rejected, largely crusts, 

 was greater than was to be expected. The bread served in this study 

 was of good quality, and there was apparently no reason why the 

 crusts should not be eaten. The patients in general preferred bread 

 not over 24 hours old. 



The amount of Initter rejected was much larger in this department 

 than was usually the case. It was noticed that butter was served at 

 some meals where the menu did not provide for it. It seems probable 

 that the amount supplied was in excess of what was needed. A large 

 part of the waste of food in this study may prolialjly be accounted for 

 by the fact that the portions for each patient were placed on his plate 

 before he sat down to the ta])le, and so any excess was necessarily 

 wasted. This method of serving, which is generally wasteful, was 



