APPENDIX. 



The statistical details of the investigations, from which the data discussed in the 

 preceding section of the bulletin have been derived, are given here. These include 

 the records of the kinds and amounts of food used in the dietary studies, the account 

 of the food issued from the storeroom for a year, the table of percentage composition, 

 and data for the computation of the composition of cooked foods. 



STATISTICS OF FOOD USED. 



The first column in Table 35 ])elow, headed "Food provided," shows the amount 

 of each kind of food sent from the kitchen to the dining room. The second column, 

 "Food returned," shows the amount of each food left after serving in the dining 

 room that was returned to the kitchen. The third column shows the amount of 

 each food that was actually eaten, and the next three columns the quantities of 

 protein, fat, and carbohydrates it contained. The seventh column shows the 

 amount of food wasted in the dining room, including both that left at the plates and 

 that left in the serving dishes and not returned to the kitchen. It was not found 

 practicable to obtain separate accounts of actual table waste and material that should 

 have been returned but was added to the table waste. The next three columns show 

 the quantities of nutrients in the food wasted in the dining room. The final column 

 shows the percentage of "Food provided" that was wasted in the dining room. 



The figures in parentheses after the name of each food are the same as given for 

 the same material in the column headed " Reference numl)er " in Table 37 beyond, 

 and indicate the percentage composition used in calculating the quantities of nutri- 

 ents in the amount of food. 



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