99 



The results of the study as summarized in the tal)k' above show that 

 the food actually eaten by the patients in this oroup furnished on the 

 average 8S grams of protein and 2,885 calories of energy per man per 

 day. As explained above, only 120 of the 550 persons studied did any 

 work, and only a part of these did what could be considered a fair 

 day's work; the large majority had little or no muscular exercise; so 

 it is believed that the results of this study may be fairly compared 

 with the commonly accepted American dietary standard for men in 

 health with little or no muscular exercise, which calls for 90 grams of 

 protein and 2,4:50 calories of energy per man per day. According to 

 this comparison these patients would appear to have been sufficiently 

 nourished. In support of this it may be stated that the physicians in 

 charge considered that the}^ were in good physical health. Many of 

 them gained in weight after they were admitted to the hospital, while 

 only a few lost weight. The general appearance of the men also indi- 

 cated that the amounts of food consumed were sufficient for their 

 proper maintenance. 



Another indication that the food consumed was adequate is found in 

 the amounts of food rejected. The figures in tlie table above show 

 that the amount of edible food left on the plates and in the serving 

 dishes was enough to supply 9 grams of protein and 230 calories of 

 energy per man per day. It will be remembered that this represents 

 food which the patients could have eaten if they had not been satisfied 

 without it. 



Statistics concerning the amounts of individual foods wasted are 

 included in Table 35 of the Appendix, the last column of the table 

 showing what proportion of each food provided was rejected. Appa- 

 rently breakfast cereals were not relished by these patients, as about 

 22 per cent of the oatmeal and 47 per cent of the hominy provided were 

 not eaten. Comparatively large amounts of beef stew and bean soup 

 were also rejected. The figures for the whole study show that 7 per 

 cent of the animal food and 11 per cent of the vegetable food, or 10 

 per cent of the total food provided, was wasted. The major portion 

 of this consisted of material left on the plates by the patients, though 

 some of it was material that had not been served. When the food 

 left in the serving- dishes was small in amount it was added to that 

 rejected by the patients, but when the amount remaining after the 

 patients were served was large it was sent back to the kitchen. The 

 amounts thus returned are shown in the second column of Table 35 of 

 the Appendix. During the course of this study the only articles 

 returned were corned beef, potatoes, apple jelly, and rhubarb pie. 

 Little or no provision was made, however, for the utilization of such 

 "left-over" material, and most of it, particularly vegotable food other 

 than potatoes, eventually was added to that rejected in the dining room 

 and like other waste was used to feed pigs. The proportion of the 



