48 



Wednesday, February 25, 1903. 



Breakfast. — Beef stew, oatmeal, rolls, butter, coffee. 



Dinner. — Bean soup, corn beef, boiled rice, cucumber pickles, soda biscuit. 



Supper. — Pork shoulder,* rhubarb sauce, gingerbread, bread, butter, tea. 



Thursday, February 26, 1903. 



Breakfcmt. — Boiled mush, hash, evaporated-apple sauce, hot rolls, butter, coffee. 

 Dinner. — Beef potpie, boiled Lima l>eans, bread, butter, coffee. 

 Supper. — Baked beans, mutton chops," bread, butter, tea. 

 Milk and sugar provided as usual. 



The statistics regarding- the kinds and total amounts of food in this 

 study are given in detail in Table 35 of the Appendix. The fo'lowing 

 table summarizes the results of the study with regard to the quanti- 

 ties of nutrients and energy per man per day in the food eaten and 

 rejected: 



Table 14. — Nutrients and energy in food eaten and wasted in dietary study No. 374. 



[Quantities per man per day.] 



It is difficult to decide just what should be the dietary standard for 

 the average man in this department, as the patients were really divided 

 by their degree of activit}- into two classes — i. e., those who did con- 

 siderable hard work and those who took little exercise, yet they were 

 fed as one class except that the working patients received an extra 

 allowance of meat once a day, as is the general rule of the institution. 



The calculation of the results in the table above, which shows 98 

 grams of protein and 2,536 calories of energy per man per day in the 

 food consumed, was made on the assumption that all patients were fed 

 alike. In this case the food consumption for the working patients 

 would appear to be too small, while that for the others would seem 

 larger than was necessary-. As a matter of fact, however, there was 



"For working patients. 



