Nov, 1931] FOODS IN A COLLEGE COMMUNITY 



31 



energy intake. The role that these secondaiy or extra foods may play 

 is thus great. These foods are often disregarded by dietitians and only 

 too frequently by physicians in summing up the food presumably eaten 

 by their patients. Until the public, including dietitians and physicians, 

 recognize the potentialities for securing an appreciable percentage of the 

 total energy intake in these extra foods, confusion in such calculations 

 is sure to arise. The large percentage of food waste shown by the data 

 in Table 7 is not an indication that the food offered to the students 

 was unpalatable because poorly cooked and unattractively served but ig 

 only an index of the food not eaten because of personal likes and dis- 

 likes. It is certain that the energy in the food rejected as waste was 

 usually more than compensated by the extra foods consumed. The per- 

 sonal records of the individual students show that this is the case. 



ANALYSES OF BREADS AND MISCELLANEOUS FOODS 



In Table 9 are given the results of analyses of breads, cereals, 

 muffins, and other miscellaneous foods that were served at Houses S-1 

 and S-2. Onh^ one quality of milk was purchased at House S-2, the top 

 milk being used for cream and the skimmed milk as a beverage and for 

 cooking. Obviously slices of bread, unless cut by machine, will vary 

 greatly in size, but in general each slice of bread analyzed, whether 

 graham, raisin, white, or whole wheat, contained with surprising uni- 



Table 9. — Analyses of breads and miscellaneous foods 



Sample 

 No. 



Food 



Air- 

 dry 

 weight 



Protein 



in 

 sample 



Calories 



Total 



in 

 sample 



Per gm. 

 air-dry 

 weight 



571 



550 

 521 

 520 

 634 



635 



636 

 559 



611 

 507 

 610 

 519 

 609 

 561 

 565 

 522 

 523 

 560 

 571 

 524 

 701 

 730 



Bran. Post's bran flakes, slightly over 

 } 2 cup in serving 



Bread, graham.' Slice 6 mm. thick. .. 



Bread, raisin.' .Slice 6-12 mm. thick.. 



Bread, white.' Slice 6-12 mm. thick.. 



Bread, whole wheat. Dried with meal 

 samples 



Same as Sample 634 



Same as Sample 634 



Cereal, rolled oats cooked with bran.' 

 '2 cup 



Cocoa.' -i cup 



Cookie, ginger. ' 



Cream.' J4 cup 



Doughnut ' 



Milk.' .Scant cupful 



Puffed rice.' 5 g cup 



Rice Ivrispies.' J^ cup 



Roll, white ' 



Muffin, bran ' 



Muffin, oatmeal ' 



Muffin, rice ' 



Muffin, white ' 



Muffin 3 



Muffin, whole wheat ' 



gm. 



29.4 

 17.5 

 18.0 

 15.5 



18.0 

 17.0 

 17.5 



22.6 

 30.5 

 41.6 

 18.1 

 32.0 

 27.8 

 9.5 

 15.1 

 29.2 

 34.7 

 31.9 

 30.5 

 31.3 

 33.3 

 46.5 



gm. 



4.12 

 2.33 

 1,90 

 1.98 



2.39 

 2.26 

 2.36 



3.32 

 6.45 

 3.20 

 1.83 

 3.30 

 7.55 

 0.59 

 1.06 

 3.91 

 4.42 

 3.96 

 3.35 

 4.23 

 2.95 

 5.75 



115. 



68.1 

 71.4 

 62.5 



69.8 

 69.1 

 70.6 



86.4 



135. 



174. 

 2 139. 



141. 



141. 

 35.8 

 55.8 



124. 



158. 



144. 



135. 



138. 



154. 



218 



3.9 

 3.9 

 4.0 

 4.0 



3.9 

 4.1 

 4.0 



3.8 



4.4 

 4.2 

 27.7 

 4.4 

 5.1 

 3.8 

 3.7 

 4.3 

 4.6 

 4.5 

 4.4 

 4.4 

 4.6 

 4.7 



' Served at House S-2. 



- 4.7 used as the caloric value of a hter of oxygen. 



' Served at House S-1. 



