37 



ways, as would l)e the case in an ordinary household. The physician 

 in charge of the department cooperated most heartily with the dietitian 

 in charge of the kitchen and the ol)server in trjdng to have unused 

 food returned to the kitchen and utilized. From the standpoint of 

 econoni}^ the amounts saved were of some importance, and at the same 

 time the character of the diet did not sutler. 



DIETARY STUDY NO. 368— MALE PATIENTS, ACUTE CASES. 



This study was conducted with 26 male patients, mostlj'^ acute cases, 

 contined entirel}' to their ward and constantly under considerable 

 nervous and mental strain. 



The study began with breakfast, November 12, 1902, and continued 

 7 daj's, with 21 meals. The total number of meals taken was 516, 

 equivalent to 1 man for 182 days. The menu was practically the same 

 as in dietary stud}' No. 367. 



The data concerning the total amounts of food provided, returned, 

 eaten, and rejected are shown in Table 35 of the Appendix. The 

 quantities of nutrients and energy per man per da}' in the food con- 

 sumed and rejected are summarized in the following table: 



Table 9. — Nutrients and energy in food eaten and wasted in dietary study Xo. 86S. 



[Quantities per man per day.] 



From the table above it will be seen that the food eaten furnished 

 76 grams of protein, 86 grams of fat, 378 grams of carboh3'drates, and 

 2,581 calories of energy per man per day, or practical!}' the same 

 amounts as were found in the preceding study. While these quanti- 

 ties are somewhat smaller than might have been anticipated, there is 

 no doubt that the patients had all they cared to eat. The amounts 

 served to them were generous and considerable food was left uneaten, 

 25 per cent of the protein and 21 per cent of the energy of the food 

 served being rejected. From the statistics given in Table 35 of the 



