55 



of dietary studies made with families/' In consideration of the large 

 proportion of meat rejected it would seem that these patients depended 

 laroely upon vegetable foods, and particularly upon cereals, for their 

 nourishment. 



DIETARY STUDY NO. 378— AGED CHRONIC MALE PATIENTS. 



This study was made with 21 patients in the dining- room of Dawes 

 first ward, who were for the most part old men, chronic cases and 

 quiet, some of whom did a little light work, such as taking care of 

 the dining room, cleaning the ward, etc. There were altogether* 

 about 50 men in this ward, but as many of them were sick patients 

 and received a special diet, they were not all included in the study. 



The study began with breakfast, Tuesday, March 17, 1903, and con- 

 tinued 7 davs, with 21 meals. The total number of meals taken was 

 432, equivalent to 1 man for 144 days. 



The menu for the week of the study was as follows: 



Tuesday, March 17, 1903. 

 Breakfast.— Fried liver and bacon, wheat breakfast food, hot rolls, butter, coffee. 

 Dinner.— Corned beef, steamed potatoes, macaroni, fresh apples, bread, butter, 

 coffee. 

 Supper. — Rhubarb sauce, soda biscuits, bread, butter, tea. 



Wednesday, March 18, 1903. 



Breakfast.— Oatmeal, beef stew, hot rolls, butter, coffee. 



Dinner.— Bean soup, fresh fried herring, boiled rice, steamed potatoes, crackers, 

 bread. 

 Supper. — Apple sauce, gingerbread, bread, butter, tea. 



Thursday, March 19, 1903. 



5mtA/os?.— Evaporated peach sauce, boiled mush, hot rolls, butter, coffee. 

 Dinner. — Beef potpie, boiled onions, bread, butter, coffee. 

 Supper.— Baked beans, finger rolls, butter, tea. 



Friday, March 20, 1903. 



Breakfast.— Salt mackerel, steamed potatoes, biscuit, butter, coffee. 

 Dmn^'r.— Bean soup, fried fresh herring, boiled rice, cucumber pickles, bread pud- 

 ding, crackers, bread. 

 Supper. — Fresh apples, bread, butter, tea, fish. 



Saturday, March 21, 1903. 



Breakfast.— Beei steak, fried hominy, bread, butter, coffee. 



Dinner.— Vegetable soup, steamed potatoes, boiled turnips, boiled beef, crackers, 

 l)read. 

 Supper. — Apple jelly, ginger cakes, bread, butter, tea. 



Sunday, March 22, 1903. 



Breakfast.— Baked beans, wheat breakfast food, biscuit, butter, coffee. 

 Dinner.— ^oast beef with gravy and dressing, steamed potatoes, stewed tomatoes, 

 fresh apples, bread, butter, coffee. 

 Supper. — Evaporated peach sauce, plain cake, bread, butter, tea. 



« Connecticut Storrs Station Rpt. 1899, p. 80. 



