Nov, 1931] FOODS IX A COLLEGE COMMUNITY 



17 



made to determine the relative amounts of each food ingredient con- 

 tained in the sample, and the items are listed in Table 1 only to show 

 the variety of foods included in the waste. Samples 749 and 750 each 

 contained a small amount of food prepared for previous meals but not 

 eaten, and discarded from the kitchen. Samples 751, 754, 755, and 757 



Table 1. — Analyses of edible waste at a fraternity house 

 during a period of seven days 



Sample 

 No. 



740 

 741 

 742 

 743 



744 



745 



746 



747 



748 



749 



750 



751A 



751B Fat 



752 



753 



754 



755 



757 



756 



758 

 759 

 760 

 761 

 762 

 763 



Total 

 Average 



Foods in sample 



Cereal, coffee, toast 



Bread, meat, pudding, vegetables . . . , 



Baked beans, salt pork, cake 



Bread, coffee, meat, salt pork, vege- 

 tables 



Breads, milk 



Toast, beans, salt pork 



Bread, meat, potato, pudding 



Biscuit, potato 



Bread, coffee, meat, vegetables, pie. 



Cereal, toast, pudding 



Cereal, bread, salad, corn fritter. . . . 



Meat, Indian pudding, white sauce. . 



Bread, meat, potato, spaghetti 



Toast 



Kidney beans 



Spaghetti with tomato 



Creamed chipped beef 



Bread, pudding, creamed chipped 



beef, vegetables 



Lettuce, meat, potato, pie 



Lettuce, cakes, bread 



Bread, meat, vegetables 



Bread, coffee 



Meat, rice, tomato, potato, pie 



Fish, pineapple, potato, tomato 



Air- 

 dry 

 weight 



gm. 

 124 

 519 

 473 



166 

 191 

 217 

 514 

 80 

 493 

 313 

 329 

 802 

 107 

 636 

 55 

 95 

 113 

 170 



670 

 764 

 246 

 510 

 138 

 700 

 435 



Protein 



in 

 sample 



gm. 



17.8 

 105. 



49.9 



49.3 

 18.3 

 28.0 

 71.3 

 13.3 



111. 

 38.5 

 32.8 



161. 

 0.3 



130. 



5.7 



18.0 



14.1 



56.1 



108. 

 181. 



16.8 

 106. 



16.3 

 103. 

 115. 



Calories 



Total 



in 

 sample 



1,570. 



615 

 2,820 

 2,570 



1,080 



870 



1,200 



2,490 



426 



2,860 



1,380 



1,570 



4,600 



^ 1,000 



3,390 



257 



429 



453 



963 



3,220 

 4,090 

 1,100 

 2,690 

 740 

 3,240 

 2,100 



46,200 



Per gm. 

 air-dry 

 matter 



5.0 

 5.4 

 5.4 



•6.5 

 4.6 

 5.5 

 4.9 

 5.3 

 5.8 

 4.4 

 4.8 

 5.7 



19.3 

 5.3 

 4.6 

 4,5 

 4.0 

 5.7 



4.8 

 5.4 

 4.5 

 5.3 

 5.4 

 4.6 

 4.8 



■5.0 



1 Visible fat in sample; hence caloric value of a liter of oxygen estimated as 4.7 instead of 

 4.825 cals. as in case of other samples. 



2 Not including Samples 743 and 751B. 



were distinctlj- kitchen waste, that is, portions of food that had neither 

 been served nor utilized in "left overs". All the other samples repre- 

 sent only the plate scrapings of served foods. 



Meals at the fraternity house were prepared by a cook and served 

 from the kitchen. During this period of seven days, 94 breakfasts, 164 

 dinners, and 156 suppers, or a total of 414 meals were served. Four or 

 five of the men ate breakfast at some restaurant, and a few others reg- 

 ularly went without breakfast. The total waste per man per day can, 

 therefore, not be computed, but only the average waste per meal. Since 

 414 meals were eaten and the total amount of food wasted contained 

 1570 grams of protein and 46,200 calories, the average energy content of 

 the edible waste per meal would be 112 calories and the average pro- 

 tein content 3.8 grams. In this particular study no samples of the meals 

 as served were obtained. An inventory was, however, made of all the 



