59 



Tlie total anioiint of food rejected was only 10 per cent of that pro- 

 vided, which is even les.s than was observed in the study preceding-, 

 tliouoh it contained the same proportion of protein and enero-y, nanielv, 

 11 and 9 per cent, respectively, of the total in food served. 



The excess of total food provided over what was needed to serve 

 the patients was considerably larg-er in this study than in the preced- 

 ing-. It w^as noted that the attendant in charge of this dining- room 

 took special pains to return to the kitchen all food not served, and in 

 all respects the dining room appeared to be particularly well managed. 



DIETARY STUDY NO. 381— MALE PATIENTS, YOUNG AND 



ORDERLY. 



This study was made with 80 patients in "Beech" ward, mostly 

 young men who were quiet and orderly, and many of whom would 

 prol)ably recover. Of this number 15 were parole patients, most of 

 them at work in the laundry, tailor shop, mattress shop, etc. 



The stud3^ began with breakfast, March 30, 1903, and continued for 

 7 days, with 21 meals. The total number of meals taken was 615, 

 e((uivalent to 1 man for 205 days. 



The following menu was served during the week of this study: 



Monday, March 30, 1903. 



Breakfast. — Fried sausage, hominy, hot rolls, butter, coffee. 



Dinner. — Beau soup, boiled shoulders, boiled kale, boiled rice, crackers, bread. 



*S'M7)per.— Apple sauce, hash, doughnuts, bread, Imtter, tea. 



Tuesday, March 31, 1903. 



Breakfast. — Oatmeal, liver and bacon, bread, butter, coffee. 



7)f/;ncr.— Corned beef, steamed potatoes, boiled Lima beans, bread pudding, bread, 

 butter, coffee. 

 Supper. — Fried liver and bacon, stewed prunes, soda biscuit, l)utter, tea. 



Wednesday, April 1, 1903. 



Breakfast.— Oatmeal, l)eef stew, hot rolls, butter, coffee. 



Dinner.— Bean soup, fresh herring, stewed c;anned corn, steamed potatoes, crackers, 

 ])rea<l. 

 Supper. — Beef stew, apple sauce, gingerbread, bread, ])utter, tea. 



Thursday, April 2, 1903. 



Breakfast. — Baked hash, corn-meal mush, evaporated-peach sauce, gingerbread, 

 biscuit, Initter, coffee. 

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

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



Friday, April 3, 190.3. 



Breakfa.^t. — Salt mackerel, steamed potatoes, Ijiscuit, butter, coffee. 

 Dinner. — Bean soup, baked fresh shad, boiled macaroni, cottage pudding witii 

 sauce, boiled rice, crackers, bread. 

 Supper. — Beef stew, prune sauce, bread, butter, tea. 



