51 



Mommy, M.\K(U U, V.m. 



Brt'((f:fa.'<(. — Friud sau.sage, hot roll.'^, lioiiiiiiy, ImtttT, coffee. 



Dinner. — Crackers, boiled pork shouhleri^, lx)iled turiiipi?, Ijoileil rice, hean soup, 

 bread. 

 Supper. — Rhubarb sauce, cinnamon bread, bread, butter, tea. 



Tuesday, March 10, 1903. 



Breakfaat. — Liver and bacon, wheat breakfast food, Inscuit, butter, coffee. 

 Dinner. — Beef stew, boiled hominy and bean.?, bread pudding, bread, butter, coffee. 

 Supper. — Jelly, rolls, butter, tea. 



No separate account was taken of a small amount of special diet 

 served in this dining room during the study. The detailed statistics 

 rei'-ardino- kinds and amounts of food are given in Table 35 of the 

 Appendix. In the following table are summarized the calculations of 

 the quantities of nutrients and energy per man per day in the food 

 eaten and rejected: 



Table 15. — Nutrients and energy in food eaten and wasted in dietary study Xo. 375. 



[Quantities per man per day.] 



The food consumption was smaller than would have been expected. 

 The average, 64 grams of protein and 2,078 calories of energy per 

 man per da}', is much smaller than the comnlonly accepted American 

 standard for a man w4th little or no muscular work, which calls for 90 

 grams of protein and 2,450 calories of energy. Such a comparison 

 would suggest the question whether these patients ate enough to satisfy 

 their bodily needs. On the other hand, the quantity of food rejected 

 was large, containing 28 grams of protein and 696 calories of energy 

 per man per da}', or respective!}' 30 and 28 per cent of the total 

 in the amount served. Inasmuch as the supply was ample and the 

 proportions rejected were large, the fact that the food consumption of 

 the patients was small indicates either that they ate sufficient amounts 

 or that the food was not suited to their tastes. It seems probable, 



