132 STORRS AGRICULTURAL EXPERIMENT STATION. 
EXPLANATION OF TABLES. 
The following statements and tables contain the main results 
of the inquiries, including all the data used in the computa- 
tions. ‘The statistics in each dietary include the kinds of food 
materials used, with the weight and cost of each, the number 
of meals taken .by each person, and the computed cost, nutri- 
ents and fuel value of the food per man per day. 
Composition of food materials.—The figures used for the per- 
centage of nutrients in each food material are taken from an 
unpublished revision of Bulletin No. 28 of the Office of 
Experiment Stations of the U. S. Department of Agriculture, 
on the Composition of American Food Materials. ‘The values 
are but little changed from those given in the Report of the 
Station for 1896.* 
Details of individual dietartes.—The introductory statements 
for each dietary study give the statistics upon which are based 
the number of meals for one man computed as equivalent to 
those actually eaten by the whole family or club. The first 
table for each study shows the amounts and costs of the differ- 
ent food materials used during the period of the study. For 
economy of space the details of total amounts of protein, fat 
and carbohydrates in each food material given in previous re- 
ports are omitted here. The second table in each case gives 
the quantities of nutrients per man per day furnished by dif- 
ferent groups of food materials. It shows also the percentages 
which the different kinds of food, and the nutrients contained 
therein, make of the total food and total nutrients. The final 
table in each case summarizes the results per man per day, and 
shows also the fuel value of the nutrients, and the amounts of 
nutrients and energy wasted. 
Waste.—The words ‘‘refuse’’ and ‘‘ waste’’ are used some- 
what indiscriminately. In general, ‘‘refuse’’ in animal food 
represents inedible material, although bone, tendon, etc., which 
are classed as refuse, may be utilized for soup. 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, 

* The Average Composition of American Food Materials, Report of Storrs Experi- 
ment Station, 1896, pp. 190-198. 

