30 



in others here reported. These percentages of rejected food were 

 higher than is believed necessary in a dining* room of this kind. 



The amounts of some of the individual articles rejected are worth}? of 

 note. Data of this character are given in Ta])le 35 of the Appendix. 

 It will be seen that the amount of meats rejected was large, as was 

 also that of the cereal breakfast foods. This would seem to indicate 

 either that the amounts served were too large, or that the kinds were 

 not relished, or both. In the case of the breakfast foods, it seemed 

 certain that too much was provided. 



The rejection of cucumber pickles was undoubtedly due to an over- 

 supply. This article is ordinarily and properly supplied merely as a 

 relish and not as a food, and the quantity eaten is naturally not large. 



As a general thing, the quantity of vegetables eaten, other than 

 potatoes, is very apt to vary widely from day to day, as individuals 

 differ markedly in their preference for such foods. Therefore, in 

 studies of this kind the amount of vegetables rejected may be nor- 

 mally quite large, since the aim is necessarily to supply always enough 

 for all. This would account, in part at least, for the large amount of 

 vegetables rejected in this study. 



The amount of butter rejected was larger than might have been 

 expected, but it was not necessarily a waste, since it might have been 

 used for cooking purposes. 



The amount of apple butter rejected is believed to be due to the 

 fact that it was not especially palatable. The amounts of apple sauce, 

 peach sauce, and stewed prunes rejected were also large. Such fruit 

 products hold an important place in the dietetics of this institution, 

 being served with supper very frequently. Thej^ are relatively inex- 

 pensive, and though in themselves they have comparatively little 

 nutritive value aside from the sugar added in preparing them, their 

 flavor is generally relished, and they tend to increase the consumption 

 of bread, a food which is both cheap and nutritious. Hence, even 

 though the quantities rejected be large, their use should not be dis- 

 couraged. The apparent waste could be diminished by reducing the 

 amount served to more nearly what is likely to be eaten and by return- 

 ing what is not served to the kitchen for use at another time. 



It was in this study, which was the fourth made, that improvements 

 due to the investigation began to be noticeable, especially as regards 

 the utilization of the excess of food sent from the kitchen to the dining 

 room but not served. Ordinaril}", though in just as good condition 

 as when it left the kitchen, it was added to that left upon the plates 

 b}' the patients and sent to the garbage can. An attempt was made 

 to have such material returned to the kitchen and to find ways of 

 using it. About 1) per cent of the bread provided was returned in 

 this study and used for ))read pudding and in other ways; " left-over" 

 potatoes were also carefully saved and used for hash and in other 



