60 



Saturday, April 4, 190.3. 



Breakfast. — Beefsteak, hominy, bread, butter, coffee. 



Dmiier. — Vegetable soup, boiled beef, steamed j)otatoes, boiled kale, bread, 

 crackers. 

 Sujyper. — Apple jelly, beef stew, Graham bread, ginger cakes, butter, tea. 



Sunday, April 5, 1903. 



Breakfast. — Wheat breakfast food, fried liam, baked beans, biscuit, butter, coffee. 

 Dinner. — Roast beef, steamed potatoes, boiled rice, apple pie, breail, butter, coffee. 

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



Bread served ad libitum. Sugar was supplied at each meal. Two quarts of milk 

 was served to the ward morning and night. 



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

 eaten, and rejected are giv^en in Table 35 of the Appendix. The 

 amounts of nutrients and energy per man per day in the food eaten 

 and rejected are shown in Table 21. 



Table 21. — Nutrients and energy in food eaten, and vmsted, in dietary study No. 881. 



[Quantities per man per day.] 



The average food consumption shown bj' the results in the above 

 table, 110 grams protein and 3,003 calories energy, are ver}' nearly the 

 amounts called for by the commonly accepted American dietary stand- 

 ard for a man in health at light to moderate muscular work. The indi- 

 cations are, therefore, that the.se patients wore amply nourished. 



The quantity of food left on the plates by these patients was ordinarily 

 very small, the total amount of food rejected l)eing but 7 per cent of 

 that provided, or 10 per cent of the total protein and 8 per cent of the 

 total energy of the food served. In the case of many foods, however, 

 the proportions returned to the kitchen, after the patients had ))een 

 served, were large, as the quantity sent to the dining room was much 

 in excess of what was needed by the patients. The data given in 



