126 STORRS AGRICULTURAL EXPERIMENT STATION. 
results of studies made according to the usual method; but they serve the 
purpose for which they were made and give a fair indication of the food 
consumption of the subjects. 
Composition of food materials,—No analyses of food materials were made in 
connection with these studies. Most of the materials used were staple articles 
of diet, and their composition was assumed to be the same as the average com- 
position of similar materials given in Bulletin 28, revised, of the Office of 
Experiment Stations of the United States Department of Agriculture.* In 
some of the studies, however, it was necessary to take the weights of the cooked 
foods as they were used. In several of these cases the percentage composition 
was calculated from the weights of the cooked foods and the weights and com- 
position of the raw ingredients used in Preparing them. The percentages of 
nutrients assumed for the cooked foods, according to such computation, are 
given in Table 14. Where it was impossible to obtain the weight of the raw 
ingredients the composition of the cooked food was assumed from analyses of 
similar foods. The reference numbers Opposite the names of the various mate- 
rials in the first table of each dietary study refer to the corresponding numbers 
in Table 14. In the case of the materials for which no reference number is 
given the percentage composition was taken from the Bulletin referred to above. 
Details of the individual studies.—The introductory statements for each 
dietary study give the statistics concerning the number of persons in the study, 
the number of meals eaten by each, etc. The first table for each study gives 
the amounts, and the costs where known, of the different food materials used 
during the period of the study. The second table in each case gives the quan- 
tities of nutrients per man or per person per day furnished by the different 
groups of food materials, and the percentages which the different kinds of food 
and the nutrients contained in them make of the total food and total nutrients 
of the dietary. It shows also the fuel values of the nutrients and the amounts 
of nutrients and energy wasted. 
Waste.—The words ‘‘ refuse” and ‘‘ waste” are ordinarily used somewhat 
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, eters 
represent not only inedible material, but also more or less edible material, 
according to the care used in preparation. As distinguished from refuse, the 
waste includes the edible portions of food, as pieces of meat, bread, etc., which 
might be saved and utilized, but are actually thrown away with the refuse. 
In the studies here reported the refuse and the waste were separated as com- 
pletely as practicable, and the latter was collected and either dried and analyzed, 
or the nutrients calculated from the weights and assumed percentage composition 
of the different food materials making up the waste. 
The table following shows the percentage of nutrients in 
some of the food materials used in some of the dietaries here 
reported. The majority of these percentages were calculated 
from the weights and composition of the raw ingredients used 
in preparing the foods. 

* The Chemical Composition of American Food Materials. By W. O. Atwater and 
A. P. Bryant. 


