Nov., 1931] FOODS IN A COLLEGE COMMUNITY 29 



entirely consumed and there was no waste. The results of this study 

 of food intake and food waste are reported in Table 7. 



The data for Student 2 are not strictly comparable with the data 

 for the other students because the food intake and the food wasted in 

 her case do not include the lunch served at House S-2. Student 2 

 worked in a drug store during the lunch hour and, therefore, had no 

 regular meal at that time. She occasionally had coffee and a sandwich 

 or ice cream at the store and sometimes ate a piece of cake or cookie 

 when she returned to House S-2. These have been included in her food 

 inventoiy. Her food record is similar to that which might be obtained 

 from .students who do not eat breakfast or lunch and replace the un- 

 eaten meals with foods obtained from the drug store or candy counter. 

 In the case of the other three students there are also some instances 

 when a meal, particularly dinner, was eaten away from the house and 

 no record was kept of the amount eaten or wasted. The food habits of 

 these four students were typical of any college student having a reason- 

 able amount of spending money and able to cater, to a certain extent, 

 to food dislikes at table by buying food at the drug store between meals. 

 Student 4, as shown by comparison of the individual records of these 

 four students, indulged her food dislikes more than the others by pur- 

 chasing a greater amount of "extra foods." Hence it is not surprising 

 that her plate waste, with reference to the food served at table, was 

 greater than that of the other students. 



The caloric value of the edible waste in the case of these four stu- 

 dents is again remarkably close to 5.0 calories per gram of air-dry mat- 

 ter. The average percentage waste per day of the protein served at 

 table (excluding Student 2, who had no. regular lunches and whose data, 

 therefore, cannot be compared with the results for the other students) 

 ranged from 11 to 27 per cent with Students 1 and 4, respectively. In 

 the case of Students 1 and 3 this waste of protein was compensated in 

 nearly eveiy instance by the consumption of protein in foods eaten be- 

 tween meals. Student 4, however, in only one instance ate enough pro- 

 tein between meals to make up for that not eaten at table. Of the total 

 protein eaten per day, from 8 to 15 per cent on the average was eaten 

 in the form of "extra foods'' (again excluding Student 2). The calo- 

 ries wasted per day ranged, on the average, from 12 to 21 per cent of 

 the total energy in the food served, the largest amount again being 

 wasted by Student 4. The calories obtained per day in the form of 

 "extra foods" amounted to from 13 to 29 per cent of the total daily 

 energy intake. 



EXTRA FOODS 



This large waste of both protein and calories in a house in which 

 presumably great care was taken in cooking, in removing obviously in- 

 edible material, and in placing before the students well cooked and 

 tastefully displayed foods, is distinctly surprising. It is evident that 

 these waste samples recorded in Table 7 represent normal plate scrap- 

 ings rejected not only because not relished by the individual, owing to 



