

STUDIES OF DIETARIES. 131 
actually used in the dietary, or specimens as nearly identical as 
_ possible, were analyzed. The cases in which special analyses 
were made in. connection with these dietaries are indicated in 
the table by the letter a, following the name of the material. 
The weights of the dried (water-free) table and kitchen 
wastes, and their composition, are given in the last line of the 
table. Hxactly what is included in these wastes is explained 
in the foot note on page 97 of the Report of this Station 
for 1891.* 
The second table of each dietary gives the summary of the 
food materials and nutrients used in the dietary, the quantities 
estimated per man per day, and the percentages of food mate- 
rials of different classes, and of nutrients furnished by each 
class. The quantities per man per day were found by dividing 
the weights of the different food materials and nutrients used 
in the dietary by the number of days for one man to which the 
total meals taken were equivalent. 
The last table in each dietary gives the nutrients and 
potential energy in food purchased, in table and kitchen 
wastes, and in the portion actually eaten. ‘The estimates of 
animal and vegetable nutrients in the waste are computed as 
described below. In estimating the fuel values of the nutri- 
tive ingredients the protein and carbohydrates are assumed to 
contain 4.1, and the fats 9.3 calories of potential energy per 
gram.} 
It was not practicable in the collection of the wastes to 
distinguish between that which came from animal and that 
from vegetable food. It is, however, possible to estimate with 
more or less accuracy how much of the nutritive materials 
came from the animal and how much from the vegetable foods. 
As there were practically no carbohydrates in any of the 
animal foods except milk and cheese, and but little in these, 
we shall not greatly err in assuming that all the waste carbo- 
hydrates came from the vegetable foods. It will also be fairly 
-accurate to assume that there are the same proportions of 
protein, fat and carbohydrates in the vegetable waste as in the 

* The words refuse and waste are used somewhat indiscriminately. In general, refuse in 
animal food represents inedible material, although bone, tendon, etc., which are classed as 
refuse, may be utilized forsoup. The refuse of vegetable foods, such as parings, seeds, etc., 
represent not only inedible material, but also more or less of edible material. The waste 
includes the edible portion of the food, as pieces of meat, bread, etc., which might be saved, 
but is actually thrown away with the refuse. 
+ Report of this Station, 1890, p. 174. 
