52 



however, that even if they did not like certain foods they could have 

 readily satisfied their appetites from those which they liked, as it is 

 almost certain that no person would go hungry on the abundant diet 

 provided. It is, therefore, believed that the patients ate as much as 

 their appetites and Ijodily wants made necessary. 



From a consideration of the statistics in Table 35 of the Appendix 

 regarding the I'ejection of individual food materials, it would seem 

 that the supply of some of the foods was somewhat excessive, as a 

 considerable number of them were rejected in large proportions. The 

 crackers served to the patients in this ward were seldom eaten. Wheat 

 breakfast foods were not relished, and the proportions rejected were 

 very large. The men seemed to desire meat rather than cereal or 

 vegetable food, yet the amount of some of the meats rejected was also 

 large. All things considered, there was apparently an oversupply of 

 food, though the amount supplied was not nmch greater than called 

 for by the previously mentioned standard for men in health with little 

 or no muscular work. 



It was noticeable that only a part of the surplus food was returned 

 from this ward to the kitchen. At the conclusion of the study the 

 superintendent thoroughly investigated the matter. It was found that 

 in this and some other wards bread and meat Avere the only articles 

 regularly returned to the kitchen while a considerable amount of good 

 edible food, that might have been utilized again, was not returned 

 because of what appeared to be a misunderstanding. The attendants 

 claimed that the}^ had orders to wash all dishes before returning them; 

 hence, as they could not send back any dirty tins they had to throw 

 awa}^ the food. It is probable that considerable amounts, much of 

 which might have been utilized again, were not saved. For instance, 

 it is probably safe to say that from 50 to 100 pounds of boiled rice, 

 which could to great advantage be used in soup, was rejected in this 

 Avay every time it was served. Evidentl}^ there was need of attention 

 to the matter of returning unserved food to the kitchen. A knowl- 

 edge of ways of utilizing such food was also needed, since but little 

 provision was made for this in the dietetic management of the diti'er- 

 ent departments. 



DIETARY STUDY NO. 376— DISTURBED MALE PATIENTS. 



This study was made with 30 rather disturbed male patients occu- 

 pying Gray Ash ward, 23 of whom ate in the dining room and the 

 others in the ward. 



The study began with breakfast, Wednesday, March 4, 1903, and 

 continued T days, with 21 meals. The total number of meals taken was 

 632, equivalent to 1 man for 211 da vs. 



The menu was the same as in the study preceding and very little 

 special diet was served in addition. The statistics regarding the 



