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consumed. Under such circumsiiiuces, where the phin is to provide 

 cnoiigli for all when conditions of appetite are normal, there would, 

 of course, ))e more or less waste which it would be difficult to avoid. 

 It could be materially reduced, however, by providing amounts for 

 serving which are based upon the observed consumption through 

 considerable periods. 



Waste can not be entirely avoided; more or less is inevitable; but 

 it can be kept at a minimum. It is possible, even in large institutions, 

 to provide for the utilization of food so that the losses shall be small. 

 This can be accomplished by a better understanding of the nutritive 

 values of different foods and of the demands of people for nourishment, 

 and by improvements in the methods of preparing, cooking, and serv- 

 ing the food. Under such conditions it would be possible to provide a 

 palatable, attractive, and nutritious diet at minimum cost. That reduc- 

 tion of cost was possible w^as demonstrated in the course of the studies 

 here reported. From time to time opportunities for improvement 

 were pointed out to the late Dr. Richardson, then superintendent, and 

 were promptly acted upon by him; and he stated that, in his opinion, 

 as a result of the investigations, the cost of the food during the last 

 six months of the year was lower than for any corresponding period 

 during his connection with the institution, and at the same time the 

 general character of the diet was not changed nor was the standard 

 lowered in any way. 



