26 



3,901 calorics of energy per man per day. This consumption ol 

 nutrients and especially of energy is somewhat larger than that of the 

 commonly accepted dietary standard for men at light to moderate 

 muscular work, which calls for 112 grams of protein and 3,050 calories 

 of energy per man per day. A definite classification of the persons in 

 this group as regards amount of muscular activity could not be easil}' 

 made. The amount of work done by the kitchen help was apparently 

 moi-e than l)y the attendants, though that performed by the indi- 

 vidual attendants varied. It is very probable, however, that the food 

 consumed was more than sufficient for their needs; indeed, as regards 

 energy, it seems excessive. Undoubtedly this excess is due to the 

 fact that from the abundant diet provided each person selected and ate 

 freely of that which he liked and rejected that which did not suit his 

 taste. This would tend to increase the total amount eaten, and as 

 preferences were largely for desserts and side dishes that contained 

 considerable proportions of carbohydrates and fat, and the menu was 

 generally such that these tastes might be gratified, the excess of energy 

 in the food consumption is easily accounted for. 



The conditions in this study were such as would entail considerable 

 waste. The amount rejected in the kitchen was apparently small, but 

 that in the dining room was large, the total amount being sufficient to 

 supply 29 grams of protein, 28 grams of fat, 98 grams of carbohydrates, 

 and 7.5T calories of energy per man per day, or 19 per cent of the pro- 

 tein, 11 per cent of the fat, 17 per cent of the carbohydrates, and 16 

 per cent of the energy in the food served. Undou))tedly this large 

 waste was in part due to the absence of attendants from their meals, as 

 mentioned above. No allowance was made for this contingency in 

 preparing the meals, the food being always provided for the maximum 

 number. On the other hand, certain of the foods called for l)y the 

 menu during the study were regularly provided, notwithstanding the 

 fact that they were not relished and consequently were not eaten. For 

 instance, chocolate pudding, though well made, was almost never eaten. 

 There was also considera})le rejection of staple articles of diet. While 

 this was due in part to the fact that some of the attendants did not care 

 for those particular foods, it was also in some measure due to the fact 

 that the amounts supplied were in excess of normal needs. 



It would of course be better economy to take account of such condi- 

 tions as the above in planning the diet for such a group rather than to 

 follow a prescril)ed course which it is known will result in waste of 

 food, and, after the results of this study were known, the dietitian in 

 oharge of this dining room took advantage of the facts learned and 

 :i]ade successful efi'orts to reduce the waste. 



