DIETARY STUDIES. 



133 



modified by varying the proportions of the two classes of nutri- 

 ents. The family that is able to afford a generous supply of 

 meats is very differently nourished from the families of limited 

 means, where the flour barrel is the chief source of food. 



THE REFUSE AND WASTE. 



That portion of the food materials which was not eaten 

 included not only that which w r as edible and was really wasted, 

 but also the refuse, or that which, because not edible, was neces- 

 sarily rejected. The percentages of the waste in the five dietary 

 studies follow: 



SUMMARY OF 



VASTE IN 



THE FIVE DIETARY STUDIES 







Total. 



Protein. 



Fats. 



Carbohy- 

 drates. 



Fuel 

 value. 



First dietary (No. 148) : 



Per cent. 

 7.5 

 9.7 



Per cent. 

 16.1 

 5.3 



Per cent. 



30.8 

 .9 



Per cent. 



Per cent. 



11.7 



Vegetable 



12.7 



8.1 



Total 



17.2 



21.4 



31.7 



12.7 



19.8 



Second dietary (No. 14v>) : 



33.0 

 10.7 



29.3 

 5.4 



33.9 

 .6 



16^3 



17. S 

 8.4 



Total 



23.7 



34.7 



34.5 



16.3 



26.2 







Third dietary (No. 150) : 



13.5 

 14.1 



20.4 



7.9 



50.0 



.8 



19.9 



21.2 





11.3 







Total ... 



27.6 



2S.3 



50.8 



19.9 



32.5 



Fourth dietary (No. 151) : 



2.0 

 12.9 



5.6 

 9.5 



1.0 

 11.5 



.1 

 15.5 





Vegetable 





Total 



14.3 



15.1 



12.5 



15.6 



14.4 







Fifth dietary (No. 152) : 



1.8 



13.3 



6.S 

 10.2 



1.3 

 12.4 



.3 



16.8 













Total 



15.1 



17.0 



11.1 



17.1 



15.1 





A fair discussion of the preceding figures requires the state- 

 ment that the college commons was not under the same man- 

 agement in the spring term, including dietaries 1, 2, and 3, as 

 in the fall term during dietaries 4 and 5. 



In the spring term the waste was 17.2 per cent, of organic 

 matter during the first dietary, and increased from this to 24 per 

 cent, in the second dietary and 28 per cent, in the third. The 

 excessive waste in the third dietary was probably due in part to 

 the large proportion of fat in the meats, which would be rejected 

 during: warm weather. 



