49 



some difference in the food consumption of the two classes, as may be 

 seen from the results obtained by slightly altering the method of com- 

 puting the average food consumption and separating the workers from 

 the nonworkers. Instead of adding the amount of the extra ration of 

 meat served to the working patients to the ration served to all alike and 

 dividing the whole quantity by the total number of patients fed, as 

 was done in the computation summarized in the table above, the total 

 food consumed according to the regular menu may be divided by the 

 total number of patients, giving an average of 90 grams of protein 

 and 2,402 calories of energy, which would represent the food consump- 

 tion of the nonworkers. The total quantity of nutrients and energy 

 in the extra meat consumed should then be divided by the number of 

 workers to whom it was fed, to get the average amount per working 

 patient. This added to the before-mentioned values would give 108 

 grams of protein and 2,694 calories of energy as the average con- 

 sumption for the workers. This method of computation, it is believed, 

 gives values that are more nearly correct for the two classes than the 

 averaf e in the table above, since aside from the extra allowance of 

 meat for the workers both classes received about the same quantity of 

 food in their ration, as nearh^ as could be observed. 



During the time of this stvidy the attendants repeatedly sent back 

 to the kitchen for an additional supply of food. This would indicate 

 that the quantities ordinarily supplied to this dining room were not 

 sufficient to meet the demands of the patients. The attendant in 

 charge of the dining room said that the quantity of ineat supplied was 

 seldom sufficient to satisfy the patients. The quantity of food eaten 

 by the nonworkers was equal to the standard of 90 grams of protein 

 and 2,450 calories of energy, which is commonly considered sufficient 

 for a man in health with little muscular exercise. The quantity of 

 protein and energy in the food eaten by the working patients was 

 somewhat below that of the common standard for a man at moder- 

 ately acti^•e muscular work, namely 125 grams of protein and 3,400 

 calories of energy. If the total amount of food served (i. e., food 

 eaten plus food rejected) had been eaten, the protein consumption of 

 the workers would have been nearly equivalent to amount in the 

 standard mentioned, but the energy would still have been a little lower. 



The amount of food rejected by the patients during this study con- 

 tained 11 per cent of the total protein and energy of the food served, 

 noticeably smaller proportions than were observed in some of the 

 preceding studies. The attendant in charge of this dining room stated 

 that the amount rejected was, as a rule, very small. It was suggested 

 to the o1)server during the time these studies were in progress that 

 the amount rejected was rather less than usual because the patients 

 were given more time to eat than had formerly been the case. AVhile 

 this opinion could not be veritied, there may have been a general ten- 

 6523— No. 150—04 4 



