21 



As has been stated ])et'ore, the menu is practically the same for each 

 week of an}^ particular month, so that the above maj^ be considered as 

 the regular patient's menu for the month of October. 



In this study a system of tao-ging each lot of meat was followed, 

 which somewhat simplified the matter of obtaining separate records of 

 the amounts used from different cookings. This was quite essential 

 because of differences in the percentage composition of different kinds 

 of meat, and also because, in order to compute the percentage com- 

 position of each lot of cooked meat (see p. 16), it is obviously neces- 

 sarv to know the weight of fat which is cooked out, the change in 

 weight of the bones in cooking, etc. Great care was taken to secure 

 as accurate data of this sort as possible in these studies. 



The statistics regarding the total amounts of food sent from the 

 kitchen to the dining room, the amounts served to the patients, and the 

 amounts rejected and wasted in this study are given in detail in Table 35 

 of the Appendix. 



The following table shows the amounts of the various nutrients and 

 the energy in the food actually eaten, as calculated per man per day, 

 together with the amounts of nutrients and energy wasted, for the 

 different classes of food and for the whole ration. It should be stated 

 that, as shown by the menu above, in addition to the regular diet 

 served to the whole group in this study the working patients were 

 given a little extra meat at supper, in accordance with the custom of 

 the institution. In computing the results given in the following table, 

 however, this extra meat has been included as if forming a part of 

 the total food for the whole group and served to all alike. This does 

 not appreciably affect the results, because the amount of extra food 

 for such a small proportion of the patients w^as very small as compared 

 with the total food for the whole number of patients in the study. 



Table 4.— Nutrients amJ energy in food eaten and wasted in dietary study Nu. 364. 



[Quantities per man per day.] 



Kind of food material. 



Beef, veal, and mutton . 



Pork 



Fish 



Butter 



Cheese 



Evaporated cream 



Food eaten. 



Food wasted. 



Pro- 

 tein. 



Fat. 



Gravis. I Grams. 



17 i "21 



8 '17 



3 2 

 38 



4 5 

 1 1 



Total animal U»»\. 



33 



84 



2 



Cereals 



Sugars, starches, etc . 



Vegetables 



Fruits 



35 



ii' 



10 

 1 

 6 



Total vegetable foo<l. 



Miscellaneous 



Total food 



46 



88 



17 



11 



213 

 59 

 55 

 30 



357 



888 



1,081 

 245 

 317 

 120 



1.763 



25 



234 



112 



384 



2,885 



48 



23 



117 



32 

 16 



34 



165 



17 



35 



230 



