83 



room to the different kitchens, the amounts lost in the kitchens— i. e., 

 the kitchen waste incident to the preparation of food, and the amounts 

 lost in the dining rooms, i. e., table waste due either to failure to 

 return "left-over" edible food to the kitchen for future use or to 

 excessive serving and consequent waste on the plates. 



Just how large a proportion of the total food of the Government 

 hospital was wasted it is not possible to determine from these inves- 

 tigations. Exact statistics regarding the quantities of food purchased 

 and brouo-ht into the storeroom were not conveniently available; hence, 

 the loss due to shrinkage, deterioration, etc., could not be ascertained. 

 Regarding the losses in other wa3's enumerated above, however, the 

 data collected in the investigations afford considerable information, 

 and these data are summarized and discussed in the following pages. 



DINING-ROOM OR TABLE WASTE. 



The figures of the dietary studies showing the total amounts of food 

 served, eaten, and wasted in the dining room, given in detail in Table 

 35 of the Appendix, are here summarized in the table which follows. 



Table 32.— Summary of data regarding total amounts of food provided, returned, eaten, 



and ivasted. 



I 



The fir.st column, headed "food provided," shows in the case of 

 each study the total quantity of food sent from the kitchen where it 



