LIBRARY OF THE NEW YORK STATE COLLEGE OF HOME ECONOMICS CORNELL UNIVERSITY ITHACA, NEW YORK Gift of Miss Helen Monsch CORNELL UNIVERSITY LIBRARY" 3 1924 068 575 1 The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924068575111 Bulletin No. 46. U. S. DEPARTMENT OF AGRICULTURE, OFFICE OF EXPERIMENT STATIONS. DIETARY STUDIES IN NEW YORK CITY IN 1895 AND 1896. BY W. O. ATWATER, Ph. D., and CHAS. D. "WOODS, B. S. I.-. ' ■ / : LETTEE OF TEANSMITTAL. United States Department of Ageicultuee, Office of Experiment Stations, Washington, D. C, November 10, 1897. Sir: I have the honor to transmit herewith a report on investiga- tions of the food habits of a number of families in the congested dis- tricts of New York City in 1895 and 1896. This report was prepared by Profs. W. O. Atwater and O. D. Woods, under whose immediate direction the investigations were conducted. The general plan of the inquiry consisted in visiting a number of typical families in the worst congested portions of the city, observing the kinds and amounts of food which they bought and the prices which they paid, noting whether they obtained good weight and measure, and subjecting specimens of the food materials to analysis tor the pur- pose of learning their nutritive values. In these inquiries the Department received the cordial cooperation of the New York Association for the Improvement of the Condition of the Poor. This organization, one of the oldest and largest benevolent associations in the United States, hals the advantage of large resources, long experience, and close connection with the people in the congested quarters of the city. The work in New York was done in part by some of the district visitors of the association, but mostly by Dr. Isabelle Delaney, a practicing physician on the "East Side" iu the lower part of the city. Dr. Delaney's relations with the people among whom she practiced her profession were such that she was admitted with the greatest freedom into the households, and was afi'orded every facility for making the desired observations. Dr. E. L. Slagle, who was employed in the investigation as chemist, spent some time in New York City and accompanied Dr. Delaney to the tenements and took specimens of the food for analysis. By the courtesy of Mr, A. W. Milbury, the manager of the Industrial Christian Alliance, a room in the buUding of that organization was, for a time, used as a temporary laboratory. This report is respectfully submitted with the recommendation that it be published as Bulletin No. 46 of this Oflflce. A. C. TrxJe, Director. Hon. James Wilson, Secretary of Agriculture. OOl^TEl^TS. Tage. Introduction 5 Objects and plan of dietary studies 5 Dietary standards 6 The region in whicli tlie studies were made 7 The studies 8 Details of the dietary studies 8 Dietary study of a mechanic's family (No. 30) 8 Dietary study of a carpenter's family (No. 31) 12 Dietary study of a jeweler's family (No. 32) 14 Dietary study of a sailor's family (No. 33) 17 Dietary study of a watchman's family (No. 34) - 20 Dietary study of a carpet dyer's family (No. 35) 23 Dietary study of family of a carver in a restaurant (No. 37) 25 Dietary study of a sailors' boarding house (No. 38) 28 Dietary study of a truckman's family (No. 47) 30 Dietary study of a sewing woman's family (No. 48) 33 Dietary study of a shopkeeper's family (No. 51) - 36 Dietary study of a housekeeper's (widow's) family (No. 52) 38 Dietary study of a laborer's family (No. 96) 41 Dietary study of a porter's family (No. 97) 43 Dietary study of a printer's family (No. 106) 45 Dietary study of a truckman's family (No. 107) 47 Dietary study of a family of care takers (women) in a day nursery (No. 108) 50 Dietary studies of a builder's family (Nos. 109 and 147) 51 Dietary study of a salesman's family (No. 110) 55 Dietary study of a tin roofer's family (No. Ill) 57 Dietary study of a tin roofer's family (No. 112) 59 Dietary studies of children at a day nursery (Nos. 117, 118, and 119) 61 Dietary study of a family at a mission (No. 122) 62 Suggestions regarding the improvement of the food habits of city poor 63 Appendix 67 3 DIETARY STUDIES IN NEW YORK CITY IN 1895 AND 1896. INTRODUCTION. The average person selects the different food materials offered in the market with less knowledge of their actual value (as a source of nour- ishment) than is found in almost any other line of purchases. When the problem of sustenance assumes the proportions that it does in the average family living in the "poor" quarters of our large cities, it, is readily seen that such ignorance may entail much unnecessary expense, and among those who can least afford it. OBJECTS AND PLAN OF DIETAET STTJDIES. It is by means of dietary studies that we can best obtain reliable data upon the food economy of people in different parts of the country and under different conditions of age, sex, health, occupation, and environment. The general plan of such investigations includes an account of the amounts and composition of all food materials in the house at the begin- ning, ijurchased during, and remaining at the end of, the period of the investigation, and, when practicable, of all the kitchen and table wastes. The amount of different food materials on hand at the beginning and received during the period are added together; from their sum the amounts remaining at the end are subtracted. This gives the amount of each material actually used. From the amount thus obtained arid the composition of each material, as shown by analysis, the amounts of the nutritive ingredients are estimated. From these are subtracted the amounts of nutrients in the waste, and thus the amounts of nutrients actually eaten are learned. Account is kept of the meals taken by tlje different members of the family and by visitors during the expeyimential period, which should not be less than seven days. As a rule a woman requires less food than a man, and the amount required by children is still less, varying with the age. jt is customary to assign certain factors which Vhall represent the amount of nutrients required by children of differenc\ages andby women as compared with adult man. The various factors which have been adopted are as follows : Factors uied in calculating meals consumed in dietary studies. One moal of -woman equivalent to 0.8 meal of man at moderate muscular labor. One meal of boy 14 to 16 years of age, inclusive, equivalent to 0.8 meal of man. One meal of girl 14 to 16 years of age, inclusive, equivalent to 0.7 meal of man. One meal of child 10 to 13 years of age, inclusive, equivalent to 0.6 meal of man One meal of child 6 to 9 years of age, inclusive, equivalent to 0.5 meal of man. One meal of child 2 to 5 years of age, inclusive, equivalent to 0.4 meal of man. One meal of child under 2 years of age equivalent to 0.3 meal of man. These factors are based in part upon experimental data and in part upon arbitrary assumptions. They are subject to revision when experi- mental evidence shall warrant more definite conclusions. By the use of these factors the number of meals actually taken by each member of the family is calculated into the equivalent number of meals for an adult man. In this way the total number of meals taken by the family is finally expressed in terms of meals per man, and by dividing this latter value by the number of meals taken per day (usually three) the equivalent number of days for one man is obtained. The total nutrients of the food eaten divided by this equivalent number of days for one man gives the amounts of nutrients " per man per day." DEETART STANDARDS. American and European investigators have done a great deal of work along the line of determining the rations best adapted to domestic animals under different conditions^ Attempts have been made to determine in a similar manner the amounts and proportion of nutrients best suited for the needs of man under different conditions of activity. The most satisfactory standards for dietaries must be based upon the quantities of nutrients best suited to the actual bodily needs of a par- ticular individual or class, but unfortunately experimental data are too incomplete for reliable estimates of such physiological demands. On this account the so-called dietary standards are for the most part based upon the observed facts of food consumption. The standards * which are given below are based upon the assumption that the body requires for its nourishment enough protein to replace all the nitrogenous sub- stances consumed in the body and enough energy to supply the demand for heat and for muscular and other work. They differ from the stand- ards proposed by Voit and others in Europe over twenty years ago in that they call for larger amounts of protein and energy. These differ- ences are partly the result of more recent research in the science of nutrition, but are due chiefly to the evidence obtained from the study of American dietaries. ' Connecticut Storrs Sta. Kpt. 1891, p. 144. See also U. S. Dept. Agr., Office of Experiment Stations Bui. 21, p. 206 et aeq. standards of daily dietaries (Atwater). Protein. Fuel value. INutritiTe ratio. Man without muscular "work , Man with light muacular work Man with moderate muscular work Orama. 100 112 125 Oaloriea. 2,700 3,000 », 500 1:5.6 1:5.5 1:5.8 These standards are to be understood simply as tentative estimates of the protein and energy required. They are in no sense to he consid- ered as final. In the above standards but one of the nutrients of the food, protein, is given. As the chief function of the fats and carbohydrates is to serve as fuel, it is of more importance that they should be sufilcient in amount than that they should be in definite relative proportion to each other. The ratio between the amount of protein and the other organic nutrients in the food is called the nutritive ratio. Since the fuel value of fat is about two and one-fourth times that of carbohydrates or pro- tein, the quantity of fat is multiplied by 2J and added to the carbohy- drates, the nutritive ratio being obtained by dividing this sum by the amount of protein. If the fats and carbohydrates are very largely in excess of the protein, the nutritive ratio will be large (wide), becoming smaller (narrower) as the relative amount of protein increases. THE EEGION IN WHICH THE STUDIES WERE MADE. The food investigations here reported consisted mainly of the studies, of dietaries of families of the poorer classes in New York City. Sev- eral of the families lived on the " West Side" in the neighborhood of Forty-third street and Eleventh avenue. The majority, however, were in the "East Side" near the junction of Cherry and Catherine streets. The district in which they lived is that which one sees in crossing the East Eiver Bridge from the New York end and looking out on the north just before coming to the river. It is one of the worst congested dis- tricts of New York and typical of the portions of the city known as slums. The families whose dietaries were studied were selected as representative of the population of these districts. They were chosen mostly by Dr. Tsabelle Delaney, whose long experience in mission work, and especially as the family physician of a very large number of the people in the region referred to, gave her unusual facilities for under- standing the people and their condition, experiences, and ideas, while her sympathy with them and their confidence in her secured the freest admission to their tenements, not only for herself, but also for anyone whom she might choose to bring with her. THE STUDIES. Dietary studies were carried on in twenty-one different families, including the family at a mission, and in addition one dietary study was made at the day nursery connected with the mission. This latter study was so made as to really give four separate dietaries, one of the care takers and three among the children of different ages. The people in whose families the studies were made represented a large number of occupations. In some instances they were slovenly and shiftless and took little interest in the appearance of their homes and tables. Other families, though ignorant, were willing and anxious to learn how they might improve their habits of living. The main resiilts of these studies are stated in the following pages with a brief discussion of the chief features of each. Detailed tables showing all the data upon which the discussions are based are given in the Appendix (pp. 67-117). For convenience in comparison the results of each dietary are summarized in terms of protein and potential energy (fuel value). In connection with each disctission will be found a "lOcent" table, in which there is shown the price per pound actually paid for the chief food materials used in the dietary and the . amount that could be obtained for 10 cents at the prices paid and weights obtained by the family. The table also shows the weights of protein and the fuel value of the nutrients which the 10 cents' worth of food contained. In such a table it is possible to compare the pecuniary economy of different food materials at the prices paid. In the following discussion the value of the waste in the different dietaries has been computed from the ratio of the protein in the waste to the protein in the food purchased. This food constituent being the most expensive of the three classes of nutrients (protein, fat, and car- bohydrates), is the best suited for a measure of the yalue of the mate- rial wasted. In many cases the value of the waste is so small as to be ignored. DETAILS OF THE DIETARY STUDIES. DrBTARY SXUDT 01" A MECHANIC'S FAMILT (No. 30). This study was made during ten days in the middle of April. The family consisted of the father (Irish), the mother (English), and three daughters, aged 11 years, 8 years, and 8 months. The man was a repairer of soda-water apparatus, and until hard times came on earned good wages. The woman was sickly, and most of the work, including all of the marketing, was done by the 11-year old daughter, who was usually imposed upon by the marketmeu. The family was very poor, and had received a great deal of help from the Association for the Improvement of the Condition of the Poor. The building in which they lived was in bad repair. The whole family was shiftless and careless. The results of the study} — The results of this dietary study, calculated to the " per man per day" basis, are briefly summed up in the following table : Table 1. — Weights per man per day and percentages of food materials purchased, wasted, and eaten in dietary study No. SO. "Weight of food and nu- trients (per man per day). Fuel value. Cost. Percentages of total food. Kind of food material. Total food mate- rial. Pro- tein. Fat. Total food mate- rial. Pro- tein. Fat. Is II Cost. Beef, veal, and mutton Lbs. 0.70 .15 .09 .37 .08 .05 6ms. 45 9 5 14 5 6ms. 64 11 4 3 4 17 Omi. Calories. Cents. P.ct. 13.8 2.9 1.8 7.3 1.5 .9 F.ct. 29.4 5.7 3.5 8.9 3.5 .2 .1 7.8 .5 P.ct. 45.9 8.0 3.1 1.9 2.7 12.3 .2 10.4 1.0 p.ct. "b'.s "h'.i' 1.4 P.ct. 21 8 4.9 Poultry Pish, etc 3 7.6 Eggs 2 9 Butter 2.9 Cheese 2 Milk .80 .03 12 1 15 1 18 8 15.7 .6 7.0 Condensed milk 1.6 Total animal food 2.27 91 119 29 1,600 18 44.5 59.6 85.5 5.4 56.0 Cereals, sugar, etc 1.36 1.13 .34 48 9 5 14 1 5 396 69 44 26.7 22.1 6.7 31.6 6.1 2.7 10.1 .7 3.7 75.0 11.2 8.4 18 4 Vegetables 13 4 Fruits 12.2 Total vegetable food. . 2.83 62 20 409 2,485 14 55.5 40.4 14.5 94.6 44.0 Total food purchased Waste 5.10 163 1 1S9 11 S28 2 1,086 130 32 1 100.0 100.0 2.8 100.0 100.0 7.9 -S 100.0 Total food eaten 149 128 626 3,955 31 97.2 92.1 99.7 Discussion of results. — The total cost of the food purchased is very high. This family paid $10.22 in ten days, or at the rate of about $31 per month for food, exclusive of beverages and condiments. Their rent was $12 per month. When the man had work, he earned about $50 per month. Deducting the cost of food and rent from this, only $7 per month remain for fuel, lights, clothing, and the numerous other require- ments of a family. With good management in its purchase and preparation, food suffi- cient to meet the needs of a man at moderate work for a day can be obtained at a cost ranging from 15 to 20 cents. The food of the family of a well-to-do professional man, whose dietary was recently studied,^ cost 18 cents per man per day, or but little more than half the cost in this family. By the proper expenditure of their money the New York family would have been able to buy their food for $15 to $20 instead of $30 per month. iFrOmi the cost of the different classes of food as given in the table it will be seen that 18 cents (56 per cent of the cost of the day's food) was spent in the purchase of animal food and 14 cents (44 per cent) for vegetable food. More than one-half of the cost of animal food is found ' For detailed data of this study see Appendix, p. 68. 2 u. S. Dept. Agr., Office of Experiment Stations Bui. 32, p. 15. 10 under "beef, veal, and mutton" and "fish." The large cost of the vegetable food is explained by the use of high-priced prepared flours (at 5 to 7 cents a pound), buiis at 5 cents a pound when wheat flour was worth 2 cents a pound, etc. Bananas and oranges were extrava- gant foods for people in their circumstances. The great trouble here, as in so many of the poor families of the con- gested district, lies in unwise expenditure fully as much as in a limited ineome. The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following table : Coat per pound of foods and weights of foods and nutrients bought for 10 cents in dietary study No. 30. Kind of food material. Cost per pound.a Eound steak Corned brisket . Veal, breast Mutton : Cbuok Loin Shoulder Ham Chicken Cod (fresh) , Flounder Haddock Shad Shad-herring. Eg Milk. Coudeused luilk — Self-raising flour. . . Bread Buna Eolls Canned asparagus . Cabbage Celery Potatoes BauHiias Oranges Peanuts Cents. 16.2 6.5 4.1 7.0 17.8 11.0 20.0 17.8 8.2 6.2 8.4 13.8 4.0 10.7 2.8 16.0 5.2 2.5 6.5 4.0 14.6 1.7 11.4 2.0 7.4 4.9 18.0 Amounts bought for 10 centa. Total food. Ounces. 10.5 24.5 39.0 23.0 9.0 14.5 8.0 9.0 19.5 26.0 19.0 12.0 40.0 15.0 58.0 10.0 31.0 63.5 29.0 40.0 11.0 14.0 Protein. Grams. 54 103 170 74 34 55 41 31 60 46 44 31 133 66 54 17 82 167 74 135 5 49 6 39 4 4 158 Qrams. 37 137 62 173 73 64 67 26 Carbo- Fuel hydrates, value. 146 666 921 463 679 9 132 12 335 83 44 148 Calories. 505 1,695 1,275 1,910 820 820 790 370 245 205 190 275 750 600 1,160 920 3,160 4,610 2,700 3,375 65 820 75 1,550 385 225 3,450 a In this and the following tables of a similar character the values in the column headed " Coat per pound" represent not the current market prices supposedly iiaid, but the actual cost per pound as determined by reweighing the materials. It is probable that the nominal price was, in most cases, the nearest whole number and that variations from this are due to shortage or excess of weight given by the dealer. The values of all the food materials are given on the per pound basis. For calculating to other bases it may bo roughly assumed that 1 dozen eggs weighs from IJ to IJ pounds, according to their size ; a quart of milk a trifle over 2 pounds, and a peck of vegetables from 12 to 15 pounds. Other food materials which were used by this family, but not included in tlie above list, were beef suet, mutton neck, pigs' feet, clam chowder, Swiss cheese, butter, crackers, starch, sugar, soup greens (carrots, leeks, onions, and parsley), radishes, rhubarb, and turnips. The great variety and unwise selection of the food purchased by the 11-year-old girl who did most of the work and all of the marketing is clearly shown by the above list. That she was imposed upon by 11 the marketmeii is brought out by the table. The excessive cost of the food of this family is due to both of these causes. The cost of their living is extravagant for a well-to-do family, and for people in their condition ("very poor") it is ruinous. The comparatively expensive nature of most food fishes is also clearly indicated in the table. The shad-herring were very abundant and sold at a low price, so that they alone of all the fish purchased were economical. Next to veal they were the cheapest source of animal food this young housekeeper found. The self-raising flour was much more expensive than wheat flour, with the necessary baking powder, would have been, and it was of such quality and cost that 10 cents did not purchase nearly as much nutriment as would be furnished by rolls, eveu at 4 cents a pound. The childish taste of the girl led her to purchase peanuts. In doing so she acted wisely, though unconscious of it. The food value of the peanut is not generally appreciated. While it may be somewhat difficult of digestion, there is no reason to believe that it is not as completely digested as any similar food. It will be observed that the peanuts, even at the price paid a street vender, furnish more protein for 10 cents than any other -kind of food except the breast of veal, which was bought at the unusually low price of 4 cents a pound. The food purchased per man per day furnished one-fourth more nutriment than is needed for a man at moderate work. Three per cent of the total food (10 per cent of the excess) was thrown away in the table and kitchen wastes. As practically all of the wasted protein came from the animal food, 1 per cent per man per day was thus wasted. After deducting this waste, the nutrients eaten per man per day were still in excess of the amount actually required. The food eaten con- tained at least 25 grams of protein and a fuel value of 600 calories per man per day more than was needed by a man at moderate work. As the man was out of work at this time, it is probable that he and his family would have been well nourished if the food had contained only 100 grams of protein and had a fuel value of 3,000 calories per man per day. The nutritive ratio of the food eaten (1 : 5.6) is narrow and agrees quite closely with that of the so called dietary standards. Suggestions for changes and improvements. — The amount of food pur- chased might have been reduced 25 or 30 per cent and a considerable saving of money effected thereby. A more judicious selection of food and greater attention to the detajls of marketing and the preparation of the food might have still further reduced the cost. Such careful- ness in purchase and preparation would also reduce the kitchen and table wastes so that practically no food would be wasted. The more intelligent selection of food, from both the nutritivfe and pecuniary standpoints, would preclude the purchase at the prices jiaid of such foods as chicken, cod, flounder, and shad, condensed milk, canned 12 asparagus, prepared flours, radishes, celery, cherry jelly, etc., and would lead to the increased purchase of the more economical foods, including peas, beans, wheat flour, rice, and the cheap but nutritious cuts of beef, veal, and mutton. In this way a large proportion of the money spent for food could have been saved, with advantage to health and without interfering with the palatability of the food eaten. At present this end seems almost unattainable. DIBTA.EX STTJDT 03? A CARPENTER'S FAMILY (So. 31). This study was made during ten days in the last half of April. The family consisted of the father, mother, and three children — two boys, 18 and 9 years old, and one daughter of 12 years. The parents were German peasants, who, when they first came to New York, were sickly. The husband was stupid, but the woman unusually bright for one in her station. Previous to the study the family had been much benefited by the suggestions of one of the university settlement iihysicians concern- ing the selection of food materials. The man earned $10 a week. The older son paid $5 a week to his parents. The woman was a "tenement housekeeper" and the rent of their four well-lighted rooms cost S3 a month besides her work. The results of the study.^ — The results of this study are briefly sum- med up in the following table: Tablt? 2.— a per man per day and percentages of food materials purchased, wasted, and eaten in dietary study No. SI. Xind of food material. Beef, veal, and mutton. Pork, lard, etc HgS" Butter Milk Total animal food - Cereals, sugar, etc. Vegetables Fruits Total vegetable food Total food purcliasod. Waste Total food eaten. Weight of food and nu- trients (per man per day). Total food mate- rial. Lbs. 0.65 .23 .23 .10 .95 1.10 1.30 .03 4.55 Pro- tein. Gms. 46 12 16 1 U 151 3 148 Gms. 35 41 11 39 17 144 22 330 97 10 459 1 Puel value. Calories. 2,140 3,985 110 3,825 Percentages of total food. Total food mate rial. P.ct. 12.1 5.1 5.0 2.3 20.8 45.3 24.2 29.9 .6 23 (") 54.7 100.0 Pro- tein. Fat. = ~ Gnat. P. ct. I P. <■(. P. ct. P. cL 30.5 I 23.3 I ' 1-1 5 8.3 26.5 1 9.2 10.3 ' 7.2 I ' n.4 .4 25. 3 1 12.5 9.4 ' U.l 4.7 11.4 58.9 93.4 I 4.7 67.0 30.5 10.5 .1 5.5 j 71.9 15.9 1.1 I 21.2 14.7 : 2. 2 2. 4 41.1 6^, 100.0 G.a; 93.8| 95.3 looio .8 33.0 100.0 2.2 100.0 97.8 09.; a Estimated value of wa.sto less than 0.5 t-oiit. Discussion of results. — The total cost of the food for ten days was 3.78, or about $27 per month. The rent was $3 per month, in addition ' For detailed data of this study see Appendix, p. 70. 13 to the labor of the woman as the tenement housekeeper. The income of the family was about $60 per month, so that just half was expended for rent and food. With the remaining $30 this family lived comfort- ably and still were able to save something. Nearly 70 per cent Of the total cost of the diet was expended for animal food — chiefly beef, eggs, butter, and milk. The vegetable foods purchased were largely cereals, sugar, and ordinary vegetables. The cost of the food per man per day in this dietary study was not exces- sive, but it was greater than is necessary to purchase the same quanti- ties of nutrients in other and fully as desirable kinds of food. The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following table : Cost per pound of foods and weights of foods and nutrients bought for 10 cents in dietary study No. 31. •Kind of food material. Cost per pound. Amounts bougKt for 10 cents. Total food. Protein. Fat. hydrates, value. Carbo- Fuel Beef: Maak Eound Frankfort sausages Pork chops Eggs Milk ' ' Breakfastina " . . . Hecker'a flour Wheatflour. ^ Eye bread '. Coffee cake Red cabbage Potatoes Dried peas 7.0 15.2 8.6 10.3 2.7 3.0 3.2 2.5 2.8 5.5 5.1 1.6 6.4 Ounces. 19.5 23.0 10.6 18.6 15.5 59.0 63.0 50.0 63.0 67.5 29.0 Qrams. 83 125 49 75 60 56 161 166 203 170 68 13 51 171 Grams. 103 46 65 136 43 67 24 15 19 20 62 84 1,078 1,105 1,333 921 424 34 439 437 Calories. 1,300 940 710 1,570 645 1,195 5,305 5,345 6,475 4,660 2,600 226 2,025 2,565 Other food materials which were used by this family, but in smaller quantities, were beef-stew meat, suet, cottolene, butter, rice, wheat bread, sugar, carrots', celery, soup greens, onions, sauerkraut, turnips, and jelly. So far as the cost of actual nutrients is concerned, the vegetables, as cabbage, carrots, celery, etc., were the most expensive kind of foods used in this dietary. These were, however, purchased for the most part in bundles of " soup greens," and were chiefly used for flavoring. The total cost of such greens for the ten days was only 20 cents, and their use was necessary to make palatable soups. The price paid for dried peas was too high. If they had been bought for a proper price, they would have been the cheapest source of protein of all the foods used. The round steak was the cheapest source of animal protein this family found. The cheapest foods were the cereal preparations and the peas. The family made their own bread, and to this is due the com- paratively low cost of the vegetable foods (8 cents per man per day, against 15 cents per day for animal foods). 14 The food eaten contained an excess of the nutrients needed for a man at moderate -work. Probably the family would have been as well nour- ished with 30 grams less of protein per man per day, and considerably less of fat and carbohydrates (starch, sugar, etc.), which serve chiefly as fuel. Such a saving in the nutrients would 'probably be desirable from the hygienic as well as the pecuniary standpoint. The nutritive ratio (1 : 5.3) is small. No change in selection of food would improve the diet from the standpoint of the nutritive ratio. The kitchen and table wastes were commendably small. The wastes were, however, practically all from the animal foods. Two per cent of the protein and about the same per cent of the fuel value or potential energy of the food was wasted. Suggestions for changes and improvements. — The chief suggestion in the way of improvement from the hygienic and pecuniary standpoint is a reduction of one-fifth or thereabouts in the nutrients in the food eaten per man per day. If this change were made and the 4 or 5 cents a day which would be thus saved were spent in the purchase of fruits and vegetables, the family would in all probability have been better nourished and have had better health. The effect of these food mate- rials is not at all adequately measured by their food value as shown by chemical analysis. Eound steak and pork chops were the principal meats used by the family. Valuable as is round steak as a cheap source of animal pro- tein, the use of some other of the low-priced cuts of beef for stews, "pot roasts," etc., would have made a rational change in the bill of fare and at the same time have made the food less expensive. Eggs are a very desirable animal food, but, as the above table shows, they were expensive. The ease with which they can be cooked probably accounts for their liberal use in this dietary. They could have been in part replaced by some other food, or, if they had been partly or entirely omitted from the diet, it would have still furnished sufficient protein and energy. The family used a very large amount of butter (If ounces per man per day). From a pecuniary standpoint this should be reduced materially in amount. DIETAEY STUDY OF A JBWELEE'S FAMILY (No. 32). The study was made during ten days in the last half of April. The family consisted of the father and mother (both German) ; four sons, 18, 16, 10, and 8 years old; and one daughter 12 years old. The family was much neater and more thrifty than is usually the case ou the crowded East Side. The husband earned $10 a week and the two eldest boys paid $10 a week to their parents. Although the husband's wages were small, the family succeeded in buying a piano and two of the children were taking music lessons. 15 The results of the study? — The results of this dietary study are briefly summarized in the following table : Table 3.— sper man per day and peroentages of food materiaU purchased, toasted, and eaten in dietary study No. SS. Weight of food and nu- trients (per man per day). Fuel value. Cost. Percentages of total food. Kind of food material. Total food mate- rial. Pro- tein. Fat. IJ Total food mate- rial. Pro- tein. Fat. ■§ Cost. Beef, Teali and mutton . . . Lbi. 0.51 .10 .06 .16 .01 .01 .04 .11 Ome. 34 6 3 11 ...... 1 4 Gms. 61 12 Omt. 1 Oaloriea. Ot». P.ct. 20.0 4.0 2.3 6.3 .4 .6 1.5 4.5 P.et. 34.3 6.3 2.8 10.7 "1.9' .6 4.2 P.ct. 47.7 11.6 .1 7.2 3.3 2.2 .6 3.5 P.ct. 0.2 '".'3" 9.2 P.ct. 36 9 Fish, etc 3 1 8 3 2 1 4 10.1 Butter 1 4 2.4 Milk 1 27 5 4.9 Total animal food 1.00 61 81 29 1,120 12 39.6 60.8 76.2 9.7 j 66.7 .83 .68 .02 84 6 24 1 229 32 6 32.9 26.6 .9 33.5 5.5 .2 22.8 .9 .1 77.2 10.9 2.2 20 2 Vegetables , 12.3 Fruits .8 Total vegetable food . 1.63 40 25 267 1,490 6 60.4 39.2 23.8 90.3 33.3 Total food purchased Waste 2.58 101 2 106 2 296 2,610 18 (a) 100.0 100.0 1.6 100.0 1.8 100.0! 100.0 0.1] Total food eat^n 99 101 296 2,695 18 98.4 98.2 99.9 a Estimated value of waste less than 0.5 cent. Discussion of results. — The total cost of the food (exclusive of bev- erages and condiments) for the family for ten days was $9.47,-or about $29 per month. The rent was $14 per month. The total income was As the family, after paying for food and rent, would have nearly a month unexpended, it is easy to understand how they could buy a piano and pay for music lessons for the children. Prom the cost of the different classes of food given in detail in the above table it will be seen that about 67 per cent of the total cost of the diet was expended for animal food, of which more than half was spent for beef, veal, and mutton. ' For detailed data of this study see Appendix, p. 72. 16 The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following table : Cost])er pound of foods and weights of foods and nutrients ioughtfor 10 cents in dietary study No. SS. Kind of food mateiial Cost per pound. Amounts bought for 10 cents. Total food. Fat. Carbo- hydrates Fuel value. Beef: Chuck Cross ribs Kound . Sirloin Bologna sausage Cervelat sausage Veal: Loin and kidney Shoulder Lamb, leg Pork chops Ham Fresh cod Eggs Swiss cheese Milk Condensed milk Wheat flour Rice Bread: Eye Wheat Milk rolls Sugar buns Doughnuts Red cabbage Canned peas Potatoes Sauerkraut Gents. 10.3 13.9 10.7 18.8 13.3 20.0 16.0 10.0 13.3 11.4 21.3 9.7 10.0 29.1 2.5 7.6 2.4 6.4 3.1 2.7 4.6 5.9 6.7 5.2 7.3 1.4 2.6 Ounces. 15.5 11.5 15.0 8.5 12.0 8.0 10.0 16.0 12.0 14.0 7.5 16.5 16.0 5.5 64.0 21.0 68.0 25.0 51.0 60.0 35.0 27.0 24.0 31.0 22.0 62.0 Qratne. 76 39 49 59 42 72 46 56 29 49 60 44 60 49 238 66 161 161 85 64 42 19 21 53 27 Grams. 45 118 53 42 78 93 12 38 74 102 72 1 42 55 72 43 13 10 10 96 72 147 Grams. 2 90 315 1,479 571 793 893 543 424 311 51 60 497 78 Calories. 700 1,255 805 550 925 1,200 650 875 1,180 790 210 635 700 1,285 1,890 7,160 2,600 4,005 4,415 3,470 2,670 2,815 315 340 2,305 560 Other food materials which were used by this family, but which were not considered of sufficient importance to include in the above table, were beef shoulder, suet, butter, oatmeal, crackers, sugar, cabbage sprouts, soup greens, lettuce, pickles, lemons, and dried peaches. Wheat flour, in this as in all other cases where it is used, is the cheapest food purchased. It may, however, be questioned whether there is anything saved in using home-made bread when wheat bread can be purchased, as in this instance, for 2.7 cents per pound. The "milk rolls" contained shortening and had seven-eighths of the fuel value of wheat bread, but only a little more than half the amount of protein. The wheat flour, and rye and wheat breads were the cheap sources of protein in this dietary. Sauerkraut has much the same com- position as the cabbage from which it is made, but as it is sold at a lower price, 10 cents will pay for 50 per cent more nutrients in sauerkraut than in cabbage. The vegetables here, as elsewhere, were expensive sources of protein. 1% must, however, be kept in mind that such food materials seem essential to proper nutrition and that they have a value not expressed by their chemical composition. The food eaten furnished, perhaps, as much protein as is needed per day by a man without much muscular work. The fuel value of the 17 food eaten, however, was considerably less than the amount needed. The lacking fuel value could be supplied at small cost by foods con- taining starch and sugar or by the fat of meats. Mtrogenous foods, i. e., those which supply protein, are much more expensive than those which furnish the fuel ingredients. There was very little food wasted. The small waste of fats and carbohydrates is probably due in part to the fact that the diet contained so little of these constituents. The nutritive ratio (1 : 5.4) is very small. The addition of fats and carbo- hydrates, as suggested above, would make it larger. Suggestions for changes and improvements. — If the members of the family were at all active in their habits, their diet would be improved by the addition of starch, sugar, or fatty foods. This would involve the more liberal use of sugar, butter, the fatter meats (as pork or mutton), or such foods as tapioca and corn starch. Such changes would oTily slightly increase the cost of the food and would be of undoubted advantage. The table on page 16 indicates which of the foods already in use by the family were the cheapest sources of protein and of energy (fuel value). Other foods could be added to the list with advantage. Dr. Delaney states that this woman was very shrewd in marketing, and knew where she could get the most for the least money. While there was no extravagance in any of the foods purchased, the above opinion would seem to be founded more upon her general thriftiness than upon her selection of food and the prices which she paid. Beef sirloin at 20 cents a poumd, bologna sausage and pork chops at 16 cents, and ham at 22 cents are hardly the food materials which furnish the most nutri- ment for the least money. Judgment in the selection of food, not so much by bulk as by the nutrients it contains, would lead here, as in other cases, to better and at the same time cheaper food. DIETARY STUDY OF A SAIIOE'S FAMILY (No. 33). This study covered ten days in the latter part of April and the first of May. The family consisted of the father (English), the mother (Scotch), one son 11 years old, and four daughters aged 17, 8, 6, and 4 years. The man was a steward on board a vessel, but was at home during the period covered by the study. When employed, he earned $60 per month. The rent was $14 per month. The family were intelligent and thrifty, but not over neat. 8076— Ko. 46 2 18 Tlie results of the study ^— The results of this study are briefly summed up in the followiug table: Table 4. — Weights per man per day and pereenianes of food materials purchased, watted, and eaten in dietary study No, S3. "Weight of food and nu- trients (per man per day). Fuel value. Cost. Percentages of total food. Kind of food material. Total food mate- rial. Pro- tein. Pat. Gms. Total food mate- rial. Pro- tein. Fat. Coat. Beef, Teal, and mntton Lbs. 0.56 .28 . 17 .26 .08 .01 .34 Gmg. 39 13 7 15 '""2" 5 Om». 41 43 4 11 29 2 6 Oaloriea. Cts. P. ct. 1 P. cl. 12. 6 ' 28. P.c(. 28.3 29.2 2.5 7.7 19.9 1.5 4.3 P.ct. P.ct. 25.7 6.3 3.7 5.8 1.7 .3 7.7 9.1 4.8 11.0 .3 1.2 3.7 9.7 5.2 9.5 ■r>°?. 7.3 .9 8 4.0 Total animal food 1.69 81 136 8 1,605 16 38.1 58.1 93.4 1.4 62.3 Cereals, sugar, etc 1.56 1.18 45 14 8 1 476 74 35.1 26.8 32.3 9.6 5.7 .9 6.6 85.3 13.3 23.9 13.8 Total vegetable food . - 2.74 59 9 550 2,585 10 61.9 41.9 98.6 37.7 Total food parclittsca Waste 4.43 140 1 143 a 558 4,190 20 26 (o) 100.0 100.0 .0 xoo.o 1.7 100.0 .1 100.0 ISO 143 558 4,170 26 99.4 98.3 99.9 a Estimated value of waste leas than 0.5 cent. Discussion of results. — ^The total cost of the food, exclusive of bever- ages and condiments for the family for the ten days of the study, was $10.27, or at the rate of about $31 per month. The rent cost $11 per month. If $60 per month represents the average income, there would remain after deducting the cost of the food and rent, only $15 per month for all the incidental expenses of a family of seven. The daily diet cost 26 cents per man; 16 cents (62 per cent of the total cost) was spent for animal food, and 10 cents (38 per cent) for vegetable food. Beef, eggs, butter, and milk were the principal animal foods used. The total cost of the food per man per day is much greater than it need have been. It is probable that a third more food was purchased than was necessary for proper nourishment. 'For detailed data of this study see Appendix, p. ly The actual cost per pound of the. food materials and the amount of nutrients which 10 cents would buy at the price paid by this family are shown in the following table : Coat per pound of foods and weights of foods and nutrients bought for 10 cents in dietary study No. 33. Kind of food material. Coat per pound. Amounts bought for 10 cents. , Total ■ food. Protein. Fat. Carbohy- drates. Fuel value. Beef: Gents. 11.8 13.9 a4.6 13.9 11.0 5.3 12.8 8.4 9.4 17.8 3.1 2.9 10.0 5.7 7.6 10.7 1.9 8.0 Ounces. 13.5 11.6 35.0 11.5 14. S' 80.0 12.5 19.0 17.0 9.0 62.5 55.0 16.0 28.0 21.0 15.0 Grams. 69 51 146 48 55 84 33 60 62 73 49 136 46 73 115 13 41 12 Grams. 48 57 199 48 105 78 222 26 45 98 59 25 24 16 10 6 2 2 Grams. Calories. Sirloin 2,450 l,20p Bacon 2, 209 Shad 670 English cheese 7 737 275 438 363 84 353 42 1 240 Milk 1,055 , 3, 810 Wheat bread EoUs: Water 2,245 2,055 ■ : 455 Canned corn rl,635 ■249 Canned tomatoes 20.0 aPossibly there is a mistake in price. Such meat is rareiy found at so low a price. Since it w.as not practicable to verify the price after its low cost was noticfed,'it is omitted in the ' dfacussiOfi of results. Other food materials used by this family to a greater or Jess extent, but not included in the above table, were beef suet, butter, sugar, cab- bage sprouts, onions, and soup greens. r . ^ f Wheat flour is omitted from the above table, since the cost of tl^at ■ used in this dietary was estimated and not actually ascertained. It was doubtless, as in the other cases where it was used, the. cheapest . food purchased. Next to the corned beef and wheat flour, wheat bread , was the cheapest food, both as a source of protein and of energy. The '. French rolls at 10 cents a. pound were very expensive. They.may have^ suited the palate better, but as shown by their chenncal composi'i tion they were not as valuable as the water rolls at one-half. or the,, bread at less than one-third their cost. Canned tomatoes, like th&> fresh vegetable, contain but little actual nutriment. They do, how- ever, contain acids and salts, which from their medicinal effect make them of more value than is indicated in the table. The Lima beans used cost more than ordinary beans, but even at the price paid they were a cheap source of protein. The English cheese, at 18 cents a pound, was no better food than other cheese at less price. About 8 cents per pound is as cheap as shad is usually sold, but even at this price it was the most expensive animal food used. Bacon has a high fuel value, but is deficient in protein. The canned corn purchased for 20 10 cents had the same fuel value as 10 cents' worth of shad, but con- tained very little protein — no more, in fact, than the tomatoes obtained for the same price. The food eaten contained a third more protein and had a third higher fuel value than is needed for a man without muscular work. The nutri- tive ratio (1:6.3) is larger than in the preceding dietaries. It is, how- ever, narrower than most dietaries which have been studied, and may not be wider than was actually needed. This would be particularly true if the family engaged in active muscular exercise. The amount of food wasted in the dietary was very small. Less than 2 per cent of protein and less than 1 per cent of the energy were thrown away in the table and kitchen wastes. Suggestions for changes and improvements. — Reducing the protein and fuel value of the food eaten 25 per cent would, of course, reduce the cost per man per day to about 20 cents, even if the same kinds of food were selected. This would make a saving of about 810 per month, so that instead of having only $15 this family would have about $25 a month for expenses other than rent and food. A. further saving could be made in selecting foods along the line indicated above. The study of the market supply would enable them to purchase the kinds of foods which are abundant and cheap, and would give more variety at moder- ate cost. In selecting food, its nutritive value should be the guide rather than weight or bulk. DIETAEY STUDY OP A WATCHMAN'S FAMILT (No. 34). This study was made during ten days in the early part of May. The family consisted of a father (German); mother (Irish); three sons, 20, 10, and 8 years old ; and four daughters, aged 14, 6, 4, and 2 years. The father was a small man and very fat. He used to own a saloon, and was rather lazy. The mother was also small. The children were all rather puny and small. The household management was not very good, and they had little knowledge of the relation of food to health and strength. Except at breakfast the family sat down together to their meals, and the table looked rather neat. They all dressed well. The father earned $8 a week. The oldest son worked in a printing ofBce, and paid $6 a week to his parents. They paid $12 per month for rent. 21 The results of the study. ^ — The results of this dietary study are briefly summed up in the following table : Table 5. — 's per man per day and percentages of food materials purchased, wasted, and eaten in dietary study No. 34. "Weight of food and nu- trients (per man per day). Fuel Talue. Cost. Percentages of total food. Kind of food material. Total food mate- rial. Pro- tein. Fat. Total food mate- rial. Pro- tein. Fat. Cost. Lhs. 0.53 .02 .08 .06 .41 .07 Gms. 37 1 5 """e" 2 Gms. 48 2 4 23 7 3 Gins. Calories. Cents. P.ct. 22.7 .7 3.4 2.6 17.7 2.8 P.ct. 41.1 1.1 6.3 .4 7.1 2.6 P.ct. 49.9 2.5 4.0 23.4 7.8 2.9 p.ct. "■3:2' 5.2 p.ct. 41.3 1.6 4.7 Butter 11.2 Milk 9 16 6.1 5.0 Total animal food 1.17 61 87 25 1,125 10 49.9 58.6 90.6 8.4 69.9 .78 .40 29 7 B 1 240 31 33.2 16.9 33.4 8.0 8.9 .6 81.2 10.4 18.3 11.8 Total vegetable food . 1.18 36 9 271 1,340 4 50.1 41.4 9.5 91.6 30.1 Total food purchased Waste 2.35 87 3 96 4 290 4 2,465 65 14 1 100.0 100.0 2.0 100.0 4.7 100.0 1.4 100.0 84 92 292 2,400 IS 97.1 96.3 98.6 Discussion of results. — The total cost of the food, aside from cost of beverages and condiments, for the family for ten days was $8,14, or at the rate of about $25 per month. The rent was $12 per month. The total income was about $60 per month, $23 a month was left for the incidental expenses of a family of three adults and six children between the ages of 2 and 14 years. Ten cents per man per day (70 per cent of the total cost of the food) was expended for animal food and 4 cents (30 per cent of whole) for vegetable food. The animal food purchased was mostly beef and lamb. Some eggs, butter, and milk were also used. The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following table: Cost per pound of foods and weights of foods and nutrients bought for 10 cents in dietary study No. 34. Cost per pound. Amounts bought for 10 cents. Kind of food material. Total food. Protein. Fat. Carbohy- drates. Fuel value. Beef: Kib Cents. 12.3 10.0 13.3 10.3 6.2 13.3 Ounces. 13.0 16.0 12.0 15.5 26.0 12.0 Grams. 49 87 55 64 114 52 Grams. 65 51 60 97 141 84 Gravna. Calories. 805 Sirloin . 785 1,165 1,780 995 Lamb: ....* Leg (fat) 1 For detailed data of this study see Appendix, p. 76. 22 ■Cdst per pound of foods and iveifjhts of foods and nutrients hought for 10 cents in dietary study No. 34 — Continued. Kind of food material. Pork chops Eggs Milk Condensed milk. . . Rice Bread, wheat Soda crackers Jumbles Canned com Peas: Dried Green Potatoes Canned tomatoes . Cost per pound. (JenU. 13.3 7.3 2.1 10.7 6.9 2.4 8.9 8.9 10.0 5.0 8.0 2.2 6.7 Amounts bought for 10 cents. Total food. Ounces. 12.0 22.0 77.0 15.0 27.0 65,5 18.0 18.0 16.0 32.0 20.0 Protein. Grams. 47 83 72 81 58 190 52 81 13 218 25 34 13 Grams. • 85 59 87 40 3 41 48 80 Carbohy- drates. Gramis. 109 220 60 1,367 401 556 92 Fuel value. 89U 1,555 1,400 510 6,765 2,305 1,S60 470 3,265 600 1,355 265 Other food materials which were used by this family, but (with the exception of butter) in smaller amounts, were beef-soup meat, voal rib, butter, sugar, soup greens, onions, and turnips. This family bought wheat bread at the low price of 2J cents per pound. This is probably as cheap as home-made bread. The bread, costing 81 cents, furnished two-thirds as much nutriment as the animal food, which cost $5.69. This is shown in the following table : Comparative cost of wheat bread and animal food in dietary study Xo. 34. Dotal animal food purchased . . .Total wheat bread purchased. $5.09 .81 Grams. 2,950 1,542 Fuel value. Calories. 65,135 46,975 The soda crackers and jumbles cost two or three times as much as the wheat bread, and are practically of the same composition, except that they contain a little more fat. The dried peas were an exceedingly cheap source of iirotein. The difference in the cost of nutrients in green peas and dried peas is strikingly pointed out in the table, the former being about eight times that of the latter. At the prices paid the dried peas were, with the possible exception of wheat bread, the most economical food used. The green peas were, however, the most expen- sive, so far as the cost of nutrients is concerned, of any of the foods except the canned tomatoes. The money paid for breast of veal was the best expenditure made for animal food. This meat was probably used as a stew, and in this way was all eaten. \t the prices paid condensed milk is not so economical nor so good a food as fresh milk. The corned beef cost too much ; equally good could have been purchased for 8 or 10 cents a jiound. The family were underfed. The nutritive ratio (1 : 6) was very nearly that suggested in tlie dietary standards, but too little food was eaten, According to the ordinarily accepted standards, a man at light work should have a diet furnishing 100 or more grams of protein per day and about 3,000 calories of ener""^ 23 The family were trying to live economically, but in doing so failed to get enough nutriment. Instead of eating a sufficieut amount of inex- pensive but nutritious food, they made a poor selection and were under- fed. Their income would not warrant a greater expenditure for food per man per day than was actually made (14 cents). If the daily diet had been made to contain 50 grams more protein and 1,000 more calories, it would have cost 20 or 21 cents per man per day, provided the same food materials were selected as before. It is possible to buy the needed prQ,tein and energy without exceeding the 14 cents per day actually expended, although such a diet would have no great variety. Suggestions for changes mid improvements. — The family used altogether too much butter for economy. This is the most expensive form in which aBimal fat is purchased. One-ninth of the total cost of the food was expended for butter. The same money spent for "breast of lamb" would have furnished as much fat as the butter and at the same time have added 1,000 grams of protein to the food. This alone would ItiCrease the protein per man per day 20 grams. The beef used in this dietary was also too expensive. More bread, less butter, more of cheaper but equally nutritious cuts of meats, and a liberal use of peas and beans would make it possible for this family to be much better nourished than was the case, and without additional cost. DIETARY STUDY OP A CARPET DYER'S FAMILY (No. 35). This study was made during the first ten days of May. The family consisted of the father and mother (both Irish); three sons, aged 12, 7, and 3 years; and six daughters, aged 14, 11, 6, 4, and 2 years, and 8 months. There were also three men boarding with the family. The woman took in sewing, and the 14-year-old daughter did the housework and the marketing; the latter was not judiciously done. Although there was excellent opportunity for ventilation, the rooms in which the family lived were filthy and foul-smelling beyond belief. The results of the study.^ — The results of this study are briefly sum- marized in the following table : Table 6.— per man per day and percentages of food materials purchased, wasted, and eaten in dietary study No. SS. Weight of food and nu- trients (per man per day). Fuel value. Cost. Percentages of total food. Kind of food material. Total food mate- rial. Pro- tein. Fat. Total food mate- rial. Pro- tein. Fat. 11 Cost. Beef, veal, and mutton Lbs. 0.11 .17 .06 .06 .09 .09 0ms. 8 10 4 4 7 Gms. 12 28 3 2 4 34 Gms. Calories. Cents. P.ct. 5.0 7.5 2.6 2.4 4.1 3.8 P.H. 11.1 13.6 4.7 6.0 8.8 .5 P.m. 12.3 28.4 2.8 1.7 4.6 34.4 P.ct. P.ct. 10 3 14.2 3.8 4.6 7.5 Butter 15.4 ' For detailed data of this study see Appendix, p. 78. 24 Table 6. — Weights per man per day and percentages of food materials purchased, waited, and eaten in dietary study No. 36 — Continued. Wei^Iit of food and nu- trients {per man per day). Fuel value. Cost. FercentageB of total food. Kind of food material. Total food mate- rial. Pro- tein. Fat. Total food mate- rial. Pro- tein. Fat. Ii Cost. Lbs. 0.01 -28 .01 0ms. 1 4 Gms. 2 5 0ms. Calories. Omtt. r.ct. .4 12.4 .5 P.ct. 1.8 fr.8 .6 P.ct. 1.8 5.2 .4 F.ct. "i'.i' .8 P.et. 1.2 Milk 6 3 5.4 n Total animal food .88 38 90 9 1,030 10 38.7 52.9 91.6 2.9 63.0 .88 .47 .05 30 4 7 1 260 32 13 38.5 20.7 2.1 40.7 5.9 .5 7.7 .4 .3 82.6 10.4 4.1 25.6 7.1 Fruits 4.3 Total vegetable food - 1.40 34 8 305 1,465 6 61.3 47.1 8.4 97.1 37.0 Total food purchased ^Vaste 2.28 72 1 98 S 311 4 2,496 66 16 (a) 100.0 100.0 1.2 100.0 100.0 100.0 3.8 1.2 71 93 310 2,480 16 98.8 96.2 98.8 a Estimated value of waste less than 0.5 cent. Discussion of results. — The animal food consumed per man per day cost 10 cents (63 per cent of the total cost of the food) and the vege- table food 6 cents (37 per cent of the whole). Over one-seventh of the whole cost of the food was paid for butter. Oatmeal at 4 cents a pound was the cheapest food, both as a source of protein and of potential energy, that this family purchased. The bread used cost over 4 cents a pound. Indeed, nearly everything used by the family cost more than was necessary if the marketing had been done judiciously. The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following table : Cost per pound of foods and weights of foods and nutrients tought for 10 cents in dietary study No. 35. Kind of food material. Cost per pound. Amounts bonght for 10 cents. Total food. Protein. Fat. Carbohy- drates. Fuel value. Beef: Chuck Cross ribs - . Round Pork: Chops Eacon Ham chicken Fresh cod Canned salmon . Canned sardines Eggs Cheese Milk Oatmeal Bread Cake... Macaroni Potatoes J am Prunes Cents. 12.8 13.3 16.0 U.4 15.2 13.9 10.0 10.0 17.8 12.3 11.0 20.0 3.1 4.0 4.2 11.8 12.3 1.6 17.8 15.2 Ounces. 12.6 12.0 10.0 14.0 10.5 11.5 16.0 16.0 9.0 13.0 14.5 8.0 52.0 40.0 38.0 13.5 13.0 9.0 10,5 Grams. 56 40 61 56 28 43 57 48 62 96 63 68 49 171 94 27 44 47 3 QraTns. 121 36 101 186 109 46 1 27 48 6 74 774 573 239 277 422 193 173 Calories. 565 1,290 545 1,170 1,845 1,190 660 205 475 B40 570 1,120 1,056 4,695 2,930 1,380 1,370 1,940 805 760 25 Other food materials whicli were used by this family to a greater or less extent but are not included in the above table were dried beef, butter, condensed milk, barley, flour, buns, crackers, tapioca, sugar, cabbage sprouts, onions, soup greens, canned plums, and raisins. According to the dietary standard (p, 7), a man at light muscular work requires not far from 112 grams of protein and 3,000 calories of poten- tial energy per day. This dietary was low in protein and fuel value; and if the above standard be accepted as a measure of what these people actually needed, the food should have contained nearly 70 per cent more protein and furnished 25 per cent more energy. Suggestions for changes and improvements. — There are other things about the manner of living of this family which need fully as much change as their food. It seems hopeless to attempt to express in terms of protein and fuel value what is needed for their better nutrition. The housekeeping needs to be revolutionized. While everything is so care- lessly done it is almost useless to suggest improvements in the kinds and amounts of foods to be purchased. The dietary needed more pro- tein, and a much smaller expenditure for butter would allow this family to procure it. They spent about as much for butter, fish, and chicken as for beef and pork, the amount spent for the beef and pork being 3.57 cents and for the butter, fish, and chicken 3.48 cents. The former furnished 1,645 grams of protein and 41,950 calories, and the latter 743 grams of protein and 35,700 calories. The expenditure for the butter, fish, and chicken might have been advantageously diminished and that for the beef and pork correspondingly increased. With care in selection and skill in preparation a nutritious diet could be arranged for a man at light work at the cost of the food used per man per day by this family. DIETARY STUD^B OF FAMILY OP A CARVER IN A RESTATTRANT (No. 37). This study was made during ten days in the latter part of May. The family consisted of a man, his wife, and five daughters, aged 21, 20, 13, 7, and 5 years. The mother and husband were both born in Germany. The woman had been in this country about twenty-five years and the man about twenty years. The woman's first husband, the father of the children, was also a German. The stepfather was a carver in a restau- rant and had only one meal (dinner at night) at home. He earned $9 a week. The two eldest daughters worked in a box factory, and they each earned $7 to $8 per week. They paid only $3 each for board. The remaining $4 or $5 was spent in dress. The husband used tobacco and drank beer occasionally, rarely drink- ing to excess. He weighed about 150 pounds, the mother about 140, and the two eldest girls about 120 pounds each. The mother was hard- working and thrifty. The tenement in which the family lived consisted of four rooms; one was lighted from two windows in the street. The kitchen and one bed- 26 room opened oti tlie air shaft. The other bedroom was a " dark " room. The bedrooms were so small that there was only room for the bed. Two of the children slept on mattresses on the floor of the front room. There were set tubs and a sink in the kitchen. There was no bath tub which the family could use. The kitchen served as a dining room. The table was not set and the family did not sit down together to eat their meals. There were no regular meals, the table serving more as a lunch counter where each one went and helped himself. ISo meal was prepared at noon. The oldest daughter contributed to a " common spread " with her shopmates, and the children were given 5 cents each per day with which they bought cakes and fruit at the open stands on the street. The results of the study. ^ — The results of this study are briefly sum- marized in the following table : Table 7.- ■ll'iiglit per man per day and percentages of food maierialt pur-l - Total food mate- rial. Pro- tein. Fat. O 27 14 3 '""5' Qms. 24 36 2 11 5 Gms. Calories. Cent.i. P.ct. 20.6 10.4 2.4 1.3 6.5 P.ct. 30.6 16.4 3.6 "h'.'i P.ct. 26.8 40.4 2.6 J.) 2 P.ct. P.ct. 23.1 18 8 4 5 Butter ' 'i x 34 5. 2 i 12. 9 1 7.0 Total animal food .90 49 78 34 1,066; 8 41. 2 1 56.7 1 87. 1 j 12. 9 59.2 .61 .61 .07 25 12 1 10 1 163 46 19 27.9 27. S 3.1 13.7 1.5 17.5 16.7 Total vegetable food . - 1.29 38 11 228' 1,190 5 58.8 j 43.3 | 12.9 | 87.1 \ 40.8 Total food purchased 2.10 87 2 89 1 2Ga 1 2,255 20 13 100.0 100.0 100.6 100.0 100.0 1 S.) 88 361 2,285 13 1 ■ a Estimated value of waste less than 0.5 cent. Discussion of results. — The total cost of the food (exclusive of condi- ments and beverages) for the family for ten days was $G.01, or at the rate of about $18 per month. The rent was $14 per month, ^^fter pay- ing for rent and fuel there would remaiu about $28 jjer month for the other expenses of the family exclusive of the two older girls. The cost of the food, 13 cents per day, was small, but the food sup])lied insuflicient nutriment as compared with the ordinary dietary standards. The ani- mal food cost 8 cents (57 per cent of the tot;il cost of the food) and the vegetable food 5 cents (43 per cent of the whole) per man per day. The beef, veal, mutton, and pork cost two-thirds of thQ whole sum expended for animal food. ' For detailed data of this study see Appendix, p. 80. 27 The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following table: Coat per pound of foods mid weicpits of foods and ntitrienls lioughtfor 10 cents in dietary siudi/ jVo. 37. KintT of food material. Beef, shank Veal, shoulder . . ^ M utton chops Porkchops Hsun,. Salt pork . Eggs Condensed milk . Bread : Eye "V^heat Cake Bolls Beans Cabhage Potatoes Jelly Cost per pound. Cents, 3.6 8.9 9.4 11.8 12.8 10.0 12.3 7.0 B.7 2.8 7.6 5.4, 6.4 3.8 1.6 5.3 Amounts bought for 10 cents. Total food. Ounces. 44.5 18.0 17.0 13.5 12.5 16.0 13.0 23.0 43.5 ,57.5 21.0 29.5 29.5 Protein. Grama. 115 84 64 53 64 2 49 53 125 155 51 71 165 18 42 10 Grains. 67 44 137 97 66 397 35 46 9 3D 39 81 15 Carbohy drates. Grams. 691 S5B 319 457 471 50 360 509 Fuel value. Calories. 1,095 755 1,535 1,120 875 3,725 525 2,035 3,430 1,«80 2,920 2,745 305 1,665 2,130 Besides the above food materials, there were also used, to a greater or less extent, beef suet, veal sh )ulder, lard, butter, flour, macaroni, lettuce, soup greens, onions, green peas, canned tomatoes, dried apples, and dried prunes. The beans used were, at the prices paid, the cheapest source of protein. The shank of beef was also a cheap source of animal protein- Both as a source of protein and of potential energy wheat bread was cheaper than rye bread. The jelly used by this family was composed chiefly of glucose, with the addition of flavoring materials. The 500 grams of sugar which 10 cents' worth contained could have been bought in the form of granulated sugar for about 5 cents. The nutritive ratio (1 : 5.4), as in most of these dietaries, is narrow, and in this respect the dietary conforms to the ordinary standards. The food furnished only about two-thirds the nutrients called for by the standards for a man at light muscular work (see page 7). Suggestions for changes and improvements. — Increasing the amount of food the needed 40 or 50 per cent would, of course, increase the cost cor- respondingly, provided the same food materials were selected; but this would not be the wisest plan. To furnish the required amount of nour- ishment it would probably be necessary to increase the cost of the food to about 15 cents per man per day. For this amount it is possible to furnish iu a palatable form the nutrients needed for the proper nourish- ment for a man for one day, provided proper food materials are selected. For instance, it would be more economical to use fresh milk Instead of condensed milk, and the cheaper cuts of meat are much more economical foods than the eggs which were used. 28 The great trouble here, as in most of the cases studied, is in the lack of management. Dr. Delaney interested herself ia this family, and some months after the dietary study was made writes to the eifect that mat- ters grew worse before any change could be made. The mother had an attack of gastritis, and one daughter remained at home to nurse her. The rent came due and some of the furniture had to be pawned to raise the money ; and then the eldest daughter left home, disgusted with the bare-looking room. On the mother's recovery the physician (Dr. Delaney) insisted on the family having a meal at noon, and the girls were urged to come home for it. A place as housekeeper of the tenement house was found for the mother, and by paying $3 a month in addition four light rooms were procured. The family have improved in their way of living. The table is now set with a white cloth and the family sit down together. The mother has improved in health and strength. When it is necessary for the girls to carry a lunch the mother prepares it for them, and it costs less than a third of what it would otherwise. DIETAKY STUDY OF A SAILOES' BOAEDING HOUSE (No. 38). This study was made during ten days in the latter part of May. The family consisted of the husband (German), wife (German), two daughters (children of a former marriage), aged 18 and 16, and about four sailor boarders. They usuajly had from twelve to sixteen boarders. They charged the usual rates ($7 per week) at sailors' boarding houses for board and lodging. The woman was a good cook and the house had a good reputation. The same boarders return year after year. The daughters did the housework. The family were in excellent health. They were large, well formed, and hard workers. The results of the study} — The results of this study are briefly sum- marized in the following table : Table 8.- - Weiglita per man per day and percentages of food maieriaJs purchased, tcasted, and eaten in dietary study No. SS. Weight of food and nu- trients (per raan per day). Fuel value. Cost. Percentages of totai food. Kind of food material. Total food mate- rial. Pro- tein. rat. 5'= Total food mate- rial. Pro- tein. Fat. 6^ Cost. Lhn. 0,73 .12 .17 .07 .08 .03 .03 .00 .07 Gms. 47 5 5 6 ...„ ...... 3 arm. 02 27 Gms. Calories. CenU. F.ct. 26.6 4.3 6.3 2.5 2.7 1.2 1.1 2.1 2.7 P.ct. 49.1 5.7 5.8 4.0 '"4"6" .4 .8 2.8 V.ct. 47.7 20.6 .2 2.6 21.3 3.9 .4 .1 1.8 F. ct. "".2 "".2 .4 .7 S.6 P.ct. 35.2 Fish, etc 5.3 5.6 10.3 Eggs 3 27 5 1 ""•i Butter Milk 1 1 18 Buttermilk Condensed milk 3.5 Total animal food.... 1.30 70 127 20 1,650 ' 12 49.4 73.6 98.6 11.1 72.8 •For detailed data of this study see Appendix, p. 82. 29 Table 8. — Weights per man per day and percentages of food materials purchased, wasted, and eaten in dietary study No. SS — Continued. ■Weight of food and nu- trients (per man per day). Fuel value. Cost. Percentages of total food. fflnd of food material. Total food mate- rial. Pro- tein. Fat. It Total food mate- rial. Pro- tein. Fat. Cost. Lbs. 0.27 1.12 0ms. 11 15 0ms. 1 1 0ms. 77 84 Calories. Genu. P.ct. 9.8 40.8 P.ct. 11.2 15.3 P.ct. 0.6 .9 P.ct. 42.4 46.5 P.ct. 6.0 21.2 Total vegetable food. 1.39 26 2 161 785 5 50.6 26.5 1.5 88.9 27.2 Total food purchased Waste 2.75 96 1 129 4 181 2,336 40 i; (a) 100.0 100.0 .9 109.0 2.8 100.0 0.2 190.0 95 123 181 2,295 17 99.1 97.2 99.8 a Estimated value of waste leas than 0.5 cent. Discussion of results. — The cost of the food, 17 cents per man per day, would have been very reasonable if the food eaten had furnished suffi- cient nutriment. It was, however, deficient in both protein and fuel value when compared with ordinary dietary standards. The animal food cost 12 cents (73 per cent of the total cost of the food) and the vegetable food 5 cents (27 per cent) per man per day. The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following table : Cost per pound of foods and weights of foods and nutrients bought for 10 cents in dietary study No. 38. Coat per pound. Amounts bought for 10 cents. Kind of food material. Total food. Protein. Fat. Carbohy- drates. Fnel value. Beef: Cents. 13.9 5.9 21.3 7.0 8.0 11.0 11.8 11.0 4.4 4.4 11.4 15.2 1.3 8.2 6.0 2.9 3.6 5.7 1.7 5.0 2.3 3.7 4.0 Ounces. 11.5 27.0 7.5 23.0 20.0 14.6 13.5 14.5 36.0 36.0 14.0 10.5 128.0 19.5 32.0 65.0 45.0 28.0 Qrarns. 59 86 72 82 93 83 53 38 59 85 49 76 104 45 70 147 282 17 33 3? 10 13 Orams. 42 49 15 193 50 35 97 256 3 2 35 103 18 32 3 20 23 4 2 2 1 2 2 Grams. Calories. 635 810 1 440 2,130 Veal: 865 665 Port: 1,120 2,535 270 365 525 3 174 290 712 826 748 78 196 25 320 31 40 1,280 1,310 1,670 jjice 3,235 4,170 Beans : 4,435 ot --nn. 425 960 160 1,480 185 40.0 235 There was a large variety of food materials used in this dietary. Besides those enumerated in the above table, the following were used 30 to a less extent: Beef suet, mutton-stew meat, bacon, lard, clams, but- ter, milk, flour, rye bread, sugar, soup greens, lettuce, green peas, onions, and radishes. The mutton stew and the buttermilk were the cheapest sources of animal protein in this dietary. They also contained enough of the fuel constituents to make their total fuel value as great or greater than most of the foods used, except bread, dried beans, and rice. The food fishes contain so little fat that they have a small fuel value, and the haddock, which was a comparatively cheai:) source of protein, con- tained so little fat that in this dietary, which is deficient in fuel value, it was not an economical food. Ten cents expended for corned flank would have furnished practically the same quantity of protein as the haddock and 1,750 more calories of energy. In this instance whole milk was bought at a cost of about 11 cents per quart (5 cents per pound). At this price, which is nearly double the ordinary retail price, it was a more exf)ensive food than condensed milk. The cheapest food used was the dried beans. The protein consumed by this family could have been furnished in dried beans at a cost of 3 cents a day, while it would have taken cents' worth of white bread, 16 cents' worth of round steak, or 56 cents' worth of string beans to furnish a similar amount. The green vegetable foods are always expensive both from the stand- point of protein and of fuel value. This is illustrated by the above statement as well as in the preceding table, When compared with the dietary standards this dietary seems to be deficient in nutrients, and especially in the constituents which serve as fuel. The nutritive ratio (1 :1.9) is very narrow. This is merely another way of expressing the relatively small fuel value of the day's food. The latter should contain for such a family as this from 100 to 120 grams of protein per day, and have a fuel value of 3,000 to 3,-500 calories. Suggestions for changes and improvements. — The food used should be so changed as to furnish the needed protein and potential energy (fuel value). To do this involves the use of more foods ricli in fat and carbo- hydrateg (rice, sugar, the cereals and starchy foods) and less of fish and the leaner meats. There would be little difficulty in selecting from the foods used by this family a daily diet which would be ample for nourish- ment, and, if properly cooked and served, gratifying to the taste at a cost not to esiceed LI cents per man per day. Greater care in the selection and purchasb of food would enable the family to obtain many of the foods at a lower price. This is notably the case with milk, which costs them nearly (Rouble the customary price. DIETARY STUDY OF A TRUCKMAN'S FAMILY (No. 47). This study was made during ten days in the first half of June. The family consisted of the father (Irish), mother, three sons aged 17 13 and 9 years, and two daughters aged 21 and 16 years. 31 The father, 48 years of age, was a hard-working man, yet he was always behind with his bills. He owned his horses and carts, and this made his income uncertain. The wife was a very stout woman and drank beer from morning till night, although, as Dr. Delaney states, "she would deny it with the can under her apron." The eldest boy drove a truck for his father, but was heedless and careless, often injur- ing the horses. The daughters worked a few days now and then, occa- sionally a week at a tiine. All the family had good health. The daughters dressed quite stylishly when they went out; the mother had for clothing "nothing but the rags that she wore." The tenement in which the family lived had four rooms; one lighted, the others on air shafts. The three boys slept on a sofa bed in the front room" and the two girls in the dark bedroom beyond their parents' room. There were set tubs and a sink in the kitchen, a closet in the hall, but no bath tub. For this tenement on the second floor they paid $14 a month. The meals were cooked at the usual hours, but the family never sat down together. Occasionally the men and the girls took their dinner outside. Ordinarily no tablecloth was used and there was no home life. The children were always sent for the groceries, vegetables, etc., and they bought to poor advantage. The house was always untidy, although the woman knew how to clean it. The results of the study} — The results of this study are briefly sum- marized in the following table : Table 9. — Weights per man per day and percentages of food materials jiurcliased, wasted, and eaten in dietary study No. 47. Weight of food and nu- trients {per man per day). Fuel " vahie. Cost. Percentages of total food. Kipd of food material. Total food mate- rial. Pro- tein. Pat. ■IS ■£ rt Total food mate- rial. i'r6- tein. Pat. o Cost. Beef, veal, and mutton Lbs. 0.43 .10 .04 .10 .12 .01 .39 .04 Gms. 32 -5 2 6 ...... 6 1 Gms. 30 23 Gmn. Calories. Cents. F.ct. 12.4 3.0 1.1 3.0 3.6 .2 11.3 1.1 P.ct. 31.3 4.6 1.8 6.0 5.6 1.3 P.ct. 23.2 18.2 p.ct. P.ct. 6.0 "Fish etc 1.2 5 46 1 : 7 1 3.5 35.9 .6 5.5 .9 "i'.h' 2.6 5.4 12.5 Cheese .8 9 9 6.8 2.7 Total animal food 1.23 53 113 18 1,340 13 85.7 1 51.1 87.8 5.2 58.3 .84 1.20 .16 29 21 1 13 2 1 230 ■ 85 11 24.4 35.2 4.7 27.8 20.4 .7 10.4 1.5 .3 66.8 24.8 3.2 18 8 17.8 Fruits . 5.1 Total vegetable food . 2.20 51 18 326 1,690 10 64.3 48.9 12.2 94.8 41.7 Total food purchased 3.43 101 4 129 344 19 3,080 95 23 1 100.0 100.0 4.1 100.0 .4 100.0 5.7 100.0 100 129 325 2,935 ■22 95.9 99.6 94.3 ' For detailed data of this study see Appendix, p. 84. 32 - Discussion of results. — The total cost of the food for the family for the ten days of the study was $12.03, or about $36 per month. The rent paid was $14 per month. The cost of the food, 22 cents per man per day, is much too high. The cost of the animal food was 13 cents (59 per cent of the total cost of the food) and of the vegetable food 10 cents (41 per cent of the whole) per man per day. One-eighth of the total cost was expended for butter and one-third for meat and eggs. The prices paid for food were for the most part higher than would have been the case with careful marketing. The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this famOy are shown in the following table : Cost per pound of foods and toeights of foods and nutrients iouglit for JO cents in dietary study Ko. 47. Kind of food materia Beef: Kound Corned brisket - Frankfort sausages. Veal, leg Pork: Eib Bacon Fresh cod Eg Condensed milk. Bread, wheat — Eolls Cake Beans: Di^r String Greens Canned pease . . . Potatoes Strawberries JeUy Cost per ponnd. Cents. 17.8 8.0 13.9 11.8 10.3 12.3 7.4 11.8 4.0 16.0 3.9 6.0 13.9 5.0 4.0 2.2 8.0 2.8 6.4 13.9 Amounts bonght for 10 cents. Total food. Ounces. 9.0 20.0 11.5 13.5 15.5 13.0 21.5 13.5 40.0 10.0 41.0 26.5 11.5 32.0 40.0 73.0 20.0 57.5 25.0 11.5 Qrams. 45 83 70 64 63 34 04 50 38 23 111 64 24 202 25 107 20 29 7 4 Fat. Qrams. 31 110 61 27 114 227 1 37 45 20 14 73 25 16 5 16 1 2 5 Carbo- Fuel hydrates, value. ■| 57 148 620 411 198 536 107 146 65 249 48 251 CaXories. 475 1,365 855 515 1,320 2,250 270 550 810 883 3,125 2,625 1,140 3,175 585 1,185 315 1,160 270 1,065 Besides the above food materials the following were used to a less extent: Beef suet, cottolene, cheese, rye bread, apple pie, sugar, beets, onions, dried peas, and fresh and canned tomatoes. Comparing the amounts obtained for 10 cents at the prices paid by this family and by some others of these, it will be frequently found that one-third or one-half more was obtained for the same money by other and more careful buyers. Dried beans are decidedly the cheapest food this family used. Indeed, there are few cheaper or more nutritious foods than beans, peas, and similar foods. Their high percentage of protein makes them especially desirable, and if properly prepared they are as palatable as they are nutritious. Ten cents spent for dried beans secured as much protein as 80 cents spent for string beans or a dollar spent for canned peas. The sugar in the 10 cents' worth of jelly could have been bought in a better form (granulated sugar) for 3 cents. The rolls at about 6 cents 33 a pound cost too much, as compared with, wheat bread at 4 cents or flour at 2^ cents a jjound. The milk cost about 9 cents a quart, or 50 per cent more than the customary price. Even at this price it was a cheaper and better food than condensed milk. The table and kitchen wastes wi3re not at all carefully saved. It is probable that the broken pieces from the table were considerable. In this case, as in so many of the families where dietaries were studied, it was jiractically impossible to obtain all of the wasted materials for analysis. It is a fair estimate that at least food which cost 1 cent per man per day was thrown away. The standard for a man with moderate work calls for 125 grams of protein and a fuel value of 3,500 calories. Compared with this stand- ard the family were undernourished, but the labor of the family for the most part was more nearly equivalent to light muscular work, and the 112 grams of protein and 3,000 calories per day in their dietary approaches quite closely to the standard for a man at moderate work. The family had the appearance of being undernourished, but this was probably due more to other causes and conditions than to a lack of nutrients in the food purchased. Suggestions for changes and improvements. — With the conditions under which this family live it seems well-nigh hopeless to expect a change for the better. There would be no diificulty for ordinary, thrifty, careful people to j)urchase all the jmtriment needed by this tamily for considerable less than they expended for food. To get i^eo- ple who were as shiftless and careless as this family to better their ways of living is quite another thing. DIETA.EY STUDY OF A SEWISTO WOMAN'S FAMILY (No. 48). This study was made during ten days in early June. The family consisted of the mother, five sons, 14, 11, S, 1, and 3 years old, and one daughter 6 years old. The mother was a German, sober and thrifty. She had an old sewing machine and was a fair seamstress. Occasion- ally she went out house cleaning, but usually did dressmaking for poor people at $2 or $3 per suit. The eldest boy worked in a grocery store and received 83 i)er week. The father, who was a builder, was injured while at his work four years ago and has been hopelessly insane ever since. He did not live with the family. The tenement Avhich they occupied was on the first floor at the back, since if they lived up several flights it would be impossible to get cus- tom. Tlie house was the regular 25-foot front, with four tenements on a floor. The kitchen had set tubs and a sink. The closets were in the hallway on each floor. The mother kept the children's clothing very clean and neat. The house had a small yai'd at the back, where the children played a great deal, as the mother could see them from the window. There were two windows in the large room, one window in 8076— No. 46 3 34 tlie kitchen, and a transom lighted the bedroom -where the two eldest boys slept. The others slept in the large room and had a sofa-bed and one large bed. The family ate in the kitchen. The mother always prepared some kind of a meal, and the children were all seated together. There was usually soup or stew at noon. The food was bought in the forenoon for the day at the small stores. The children were always out when the weather was suitable; the house was kept very clean. The results of the study} — The results of this study are briefly sum- marized in the following table : Table 10. — Weights per man per clay and i^ercentayes of food materials purchased, wasted, and eaten in dietary study No. 48. Weight of food and nu- trients (per man per day). Fuel value. Cost. Percentages of total food. Kind of food material. Total food mate- rial. Pro- tein. Fat. fl 5~ Tottil food ni.Tte rial. Pro- tein. Fat. c ^ 5~' Cost. Beef, -real, and mutton Pork, lard, etc. Lbs. 0.03 .07 .02 .13 .02 .06 Gms. 1 5 2 8 "io Gms. 1 8 1 5 7 12 a ins. Calories. Cents. P.ct. 1.9 3.8 1.0 li.8 .9 .^3 4 P. ct. P. ct. p.ct. "6.3" P. a. 4.1 9.7 3.2 15.8 4.1 19.0 8.1 3.7 13.5 17." 5" 20.1 2 5 13.4 16.0 29.2 Meli, etc Butter Milk 15 Total animal food .93 26 34 15 485 5 4:1.9 45.4 38.5 16.1 83.3 6.3 1 65 9 .CO .34 22 9 G 1 191 31 1 31.9 18.2 1^8 1 13:1 13.7 Total vegetaMe food . . .94 31 7 41 222 1,100 .4 60.1 64. 6 1 16. 7 1 93. 7 1 44. 1 Total food purchased Waste 1.87 237 18 1,.5°.5 8.5 9 (0) 100.0 100.0 100.0 100.0:100.0 CO 1.0| 7.7 Total food eaten 51 41 219 J, 500 9 aEstiraated value of waste li'ss than 0.5 cent. Discussion of results. — The total cost of the food for the family of seven was $2.47 for the week, or about $10 per month. The cost per person each day was less than G cents; per man per day the cost was 9 cents. Five cents per man per day (56 per cent of the total cost) was spent for animal food and 4 cents (44 per cent) for vegetable food. The cost of the food is unusually small in this study, but this is due to the small amount of food eaten and not to wise expenditure. The nutrients in the food are discussed beyond. If the day's food were brought to the usual standards it would double the cost of the food if the same selection were made. 'For detailed data of this study see Appendix, p. ; 36 The actual cost per pound of the food materials and the amounts of nutrients ■uiiich 10 cents would buy at the prices jjaid by this family are shown in the following table: Cost per pound of foods and weights of foods and nutrients bought for 10 cents in diriary sindu No. 48. Kind of food material. Beef sliank Pork chops Sardines Kpga Mifk Ploiir Bread : Wheat Kye and wheat, stale Rolls Cake Beans Potatoes Tomatoes, canned Cost per pound. Cents. 10.0 11.8 16.0 11.0 2.6 2.3 2.6 7.1 8.0 7.4 2.3 2.4 Amounts bought for 10 cents. Total food. Ounces. 16.0 13.5 10.0 14.6 63.0 69.0 33.5 64.0 22.6 20.0 21.5 71.0 67.0 Grams. 41 53 73 66 69 220 90 216 65 49 37 23 ■p^ Carbohy- Fuel drates. valae. Grams. 24 97 36 39 71 21 12 6 33 37 11 2 Grams. 499 932 384 305 367 308 76 Calories. 390 1,120 635 590 1,265 7,040 2,525 4,765 2,150 1,795 2,120 1,436 430 Other food materials not included in the above list are butter, barley, crackers, sugar, rhubarb, and radishes. The family used very little wheat flour, which, as is nearly always the case, is the cheapest food obtainable. In New York bread can be bought nearly as cheap as flour, but this family did not succeed in doing this. They paid nearly 5 cents a ijomid for fresh wheat bread when it could have been bought for about 3 cents, and then economized by purchasing stale bread, for which they ijaid 2^ cents a pound, or nearly as much as fresh bread cost at some of the retail places. Dried beans also cose this family too much. It will be instructive to compare the purchasing power of 10 cents as expended by this family and by that in dietary No. 38. Amounts of bread and heans purchased for 10 cents in dietary studies Nos. 38 and 48. Fuel value. Wheat bread : In dietary No. 48 In dietary No. 38 Dried beans : In dietary No. 48 In dietary No. 38 Ounces. 33.5 65.0 21.5 45.0 Grains. 90 147 136 282 Calories. 2,52c 4,170 2,120 4,436 Dietary No. 48 contains the smallest amounts of nutrients of any with which the writers are acquainted. The following comparison of 36 the r<'sults of this study with those of other reliable studies which show very small amounts of nutrients illustrates this fact: yntrienfs and fael value per day in dietaries of jyoorly nourished people. Carboliy-i Fuel drale6. | value. Family of negro farmer a Laborer's family, (ieriiiany& , Aliyssinian sohiiers c Sewing woman's family (dietary No. 48) , Same, lalciilated per woman T\yo i:irls ill I.iipsic earning together $4 a week: Cost of daily food, 8.6 cents for each; 6 amounts per woman Protein. Fat. Grains. Grams. 31 27 52 32 50 30 51 41 43 33 56 51 Grains. Calories. 304 287 360 , 219 I 175 ! 1, 625 l.GitO 1, noo 1,500 1,200 1,645 aV. S. Dept. Agr., Office of Experiment Stations Bui. 38, p. 53. 6TJ. 8. Dept. Ai.T., Office of Experiment Stations Bui. 21, p. 173. cC'impt, Keud.Soc. Biol., Paris, 1893, p. 251. 8ug(jesti(>n. 6 Total animal food 1.43 71 120 50 1,610 1 12 3.!. 7 62.0 ' 88.9 8.4 53.8 Cereals, sugar, ete 1.46 1.23 .14 60 14 1 11 :i 1 4:;7 32 34 5 1 :^T 1 . .^ :i 7.;. 5 12.7 5.4 ■17 9 28. G 3.2 10.1 ■ 2.0 15 1 ..........|...... Total vegetable food . 2, S2 65 Vi 645 2, 640 1 10 1 00. 3 4.S.0 ■ 11. 1 91.6 46.2 Total food purcliased a 4.25 186 185 oOo 4,350 •22 100.0 lOO.O 100.0 100.0 ! 1 100.0 a The "waste A\'as not saved. Discussion of results. — The total cost of the food, exclusive of condi- ments, for the family for the ten days was $G..">0, or nearly .^i-'O jier month. The income was less than $40 a month, therefore the family of seven had about 8-0 a month for the other necessaries of life. The actual expenditure for food was usually greater than at the time during which this study was made, for the 9-year-old boy and the old lady of 75 were away from home. The animal food purchased cost 12 cents (55 per cent of the total cost of the food) and the vegetable food cost 10 cents (45 xjer cent of the whole) per man per day. The food cost too much, partly because of injudicious buying and partly because more food was xiurchased than was actually needed. ' For detailed data of this study see Appendix, p. 49 The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following table : Cost per 2>ound of foods and weights of foods and nutrients bought for 10 cents in dietary study Xo. 107. Cost per pound. Amounts bought fo [• 10 cents. Kind of food material. Total food. Protein. Fat. Carbohy- drates. Fuol- value. Beef: Cents. 9.7 6.0 5.0 6.0 11.0 10.0 10.0 10.0 2.8 8.0 6.6 4.8 3.6 8.0 3.4 2.0 2.0 5.0 Ounces. 16.5 26.5 32.0 26.5 14.5 16.0 16.0 16.0 66.6 20.0 29.0 33.5 44.0 20.0 46.5 Grams. 86 108 90 102 54 52 73 60 53 47 141 73 119 58 37 41 18 18 Qrams. 59 172 11 118 i:i5 16 2 43 01 40 66 4 15 53 15 2 9 6 Grams. Calories. 9J0 Tripe 3 520 Mutton, shoulder 1 Mb 360 320 Effga 645 Milk 80 296 615 748 660 399 185 347 80 531 1 115 1,780 3 715 Kice 3 405 2 3(i5 52 J Prunes 32.0 2,305 either food materials used were lard, sardines, butter, cheese, buns, cookies, sugar, beans, string beans, cabbage, onions, .and raisins. Oatmeal at 5^ cents per pound was the cheapest food used by this family, yet an equally good quality could have been obtained for 3 or 4 cents a pound. White bread was the next cheapest food. The'corued beef and shoulder of mutton, at the prices paid, were unusually cheap sources of animal protein. As such meats always contain considerable fat in addition they were cheap animal foods. The salt cod was too expensive. In this particular instance green corn was nearly as cheap as potatoes. The daily food contained per man 136 grams of protein and had a fuel value of 4,25i» calories. The nutritive ratio' was 1: 0.6. The dietary standard fen' a man at moderate muscular work calls for 125 grams of protein and a fuel value of 3,500 calories, with a nutritive ratio of 1 : 5.8. Assuming the standard to be approximately correct and that there was little ISS 394 3,585 23 1 1 i lOO.O inn n inn n inn n 100.0 a There vras no waste in this dietary. Discussion of resxtUs. — The animal food per man per day cost 17 cents (72 per cent of the total cost of the food) and the vegetable food cost 6 cents (28 per cent of the whole). Nearly one-third of the total cost of the food was paid for beef and lamb. The expenditure for butter was more than one-eighth the total expenditure for food. ' For detailed data of this study see Appendix, p. 99. 51 The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following table : Cost per pound of foods and weights of foods and nutrients hoaght for 10 cents in dietary study No. lOS. Kind of food material. Cost per pound. Amounts bought for 10 cents. Total food. Protein. rat. Carboliy- Fuel drates. values. Beef; Rib Rounrt . . Sbank . . Sirloin . . Liver . . . Corned . Lamb: Loin Shoulder Pork: Loin Bacon . . . Chicken Eggs Milk Wheat flour Bread Cake Potiitoea Apples Oents. 11.8 12.3 6.0 11.8 6.0 10.7 10.7 7.3 11.8 20.0 15.2 21.3 8.1 2.2 4.6 10.3 1.8 1.0 Ounces. 13.5 13.0 26.5 13.5 26.5 15.0 13.0 22.0 13.5 8.0 10.6 7.6 52.6 71.6 34.6 15,6 Grams. 51 68 69 60 163 61 64 99 54 21 46 28 49 229 93 31 52 16 47 40 67 41 99 103 168 75 1, 513 518 281 444 515 Calories. P55 715 056 870 1, 1150 1,170 1,220 1,070 1,140 1,390 210 300 1,006 7,345 2,615 1,615 2,060 2,325 The following food materials were also used to a greater or less extent : Beef rump, suet, lard, canned herring, boned cod, canned salmon, but- ter, prepared flour, oatmeal, cookies, pie, sugar, sirup, cabbage, sweet potatoes, tomatoes, and turnips. The liver which was used was an exceedingly cheap source of animal protein. It is doubtful if 10 cents spent for any other animal material would purchase food containing so large a quantity. For the most part meats were bought at the full market price. Wheat flour was the cheapest food the market afforded. Two dollars and a quarter spent for flour would have purchased the same quantity of nutrients as was obtained in the meats which cost nearly $11. The food actually consumed per day furnished 98 grams of protein, and had a fuel value of 2,870 calories. The standard for a woman at moderate work calls for 100 grams of protein and a fuel value of 2,800 calories in one day's food. This is practically identical with the daily ration consumed in this study, being slightly higher than their actual consumption of iirotein, and lower than the actual fuel value of the food consumed each day. The calculated amounts per man per day are 122 grams of protein, with a fuel value of 3,585 calories, a good allowance for a man at ordinarjr labor. TWO DIETARY STUDIES OE A BUILDER'S FAMILY (Nos. 109 and u;,. The first study (No. 109) was made during the last ten days of Novem- ber, and the second (No. 147) began March 18 and was continued thirty days. The family consisted of the husband and wife. The husband, 52 a Scotclimaii, was 40 years old, C feet 5 inches in height, and weighed 275 pounds. He was a great lover of sports — running, jiuiiping, throw- ing the hammer, etc. — and a fine athlete in spite of his weight. He was a builder, and it was said that he could easily do the work of any other two men. He was foreman for the company which employed him, and was often in the open air all day. His wife, 34 years of age, was an American. She weighed 180 pounds and was 5 feet inches in height. Both had perfect health. The family occupied a tiat in Haclem, overlooking the Hudson Kiver, which cost 810 per month. It coutaiued 5 rooms and bath and was well lighted. The woman did her own marketing and housekeeping. She was an excellent cook and bought to the very best advantage. "There was no waste whatever, and every particle of food was turned to account." The liusband was usually a hearty eater. He carried his lunch to the office. The family had dinner at night. They used tea as a beverage and occasionally coffee, but no beer. The man did not use tobacco. Results of the studies.^ — The results of the first study are briefly summarized in the following table: Tadle 18.- -Weii/hts per man jier day and percentages of food materials purchased in dietary study No. 109. Weight of food and nu- trients (per man per day). Fuel value. Cost. Percentages of total food. Kind of food material. Total food mate- rial. Pro- tein. rat. •es O Total food mate- rial. Pro. tein. Fat. •es Cost. Beef, vtal, and mutton Lbs. 0.43 .22 .27 .18 .11 .19 .05 1.86 .07 Gins. 29 11 25 10 7 ...... 28 1 Gms. 51 47 27 3 5 70 5 34 Gms. Vnlorief!^ Cenia. P.ct. 6.3 3.3 P.ct. 14.1 .1. P.ct. P.ct. 19.3 17.7 P. ct. r^ 8.9 3.8 12.1 2 7 7 8 1.6 1 3.7 2.8 . 8 , 4. 6 10.4 1.3 2.0 26.6 13 I 5.1 . .. -> i 12.1 1.7 13. 8 1 5. 2. 3 1 .2 7 42 27.2 1 13.6 1.1 .4 1.!. 2 1.3 Total animalfood 3.38 126 248 44 3,005 30 49. 6 01. 9 94. 1 j 6. 1 71 7 1.62 1.40 .51 59 18 1 13 2 1 519 102 49 22.3 20.6 7.5 28. 8 1 4. 9 : 72. 7 >f.- \ . 6 14. 4 .61 . 4 j 6. 8 15 2 6 9 6 '^ Total vegotablefoocl. . 3.4.1 78 10 670 3,215 12 5U.4 38.1 5. 9 ! 93. 9 28.3 Total food purchased a 6.81 204 264- 0,220 42 100.0 100.0 100.0 100.0 100.0 a The waste was not saved, but was very small in amount. ' For detailed data uf these studies see Appendix, pi). 101, 103. 53 The results of the second study are briefly showa in the following table : Table 19.— Wei/)hta pet man l)er day and percentages of food materials p dietary study Ko. 147. trchased in "Weight of food and nu- trients (per man per day). , Fuel value. Cost. Percentages of total food. Kind of food material. Total food ntate- rial. Pro- tein. Fat. Total food mate- rial. l^>^- Si Cost. Beef, veal, and mutton Lbs. 0.81 .02 .05 .16 .21 .20 1.69 .11 Gms. 53 ...... 14 13 ""2.5' 1 Gms. 03 U Gms. Calories. Cents. P.ct. 11.5 .3 . 7 2.2 3.0 2.8 24.2 1.6 p.ct. 28.5 "i.'b' 7.2 6.7 'is.' 6' .7 p.ct. 28,7 4.9 .1 2.2 4.1 33.4 14.1 4,3 p.ct. "o.'i' "5.3 .3 P.ct. 21 6 1 I 5 73 31 9 5 1 12 3 Milk 39 2 4 6 Total animal food 3.25 109 201 41 2,485 26 46.3 58.3 91.8 5.7 04.5 1.50 2.03 .24 56 21 1 15 2 1 497 144 41 21.3 28.9 3.5 29.9 11.2 . .6 7.0 .8 .4 68.7 20.0 5.6 13 7 Total vegetable food.. 3.77 78 18 082 3,285 15 53.7 41.7 8.2 94.3 3.J.5 Totalfoodpurcliased £t 7.02 187 219 723 5,770 1 41 100.0 100.0 100.0 100.0100.0 a The waste was not saved, but was very small in amount. Discussion of results. — Averaging these two dietaries, the animal food co>t 28 cents a day and the vegetable food 14 cents, making 42 cents per man per day for the food eaten. This great cost is explained by the large amounts of food used and the prices paid "uptown." Milk and butter make up cue-fourth of the cost of the food. The other animal foods were chiefly beef, mutton, and poultry. The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown in the following tables: Cost iier pound of foods and weights of foods and nutrients bought for 10 cents in dietary study So. 109. Kind of food material. Cost per pound. Amounts bought for 10 cents. Total food. Protein. Fat. Carbohy- Fuel drates. value. Beef, top of loin. Lamb; Leg shoulder Pork: Loin Ham Salt, fat Turkey Bluefl,-h Eggs Mill!; Barley Oatmeal Flour Bread : G-raham Wheat Celery Potatoes Apples - Cents. 15.2 Ounces. 10.5 8.9 13.3 36.0 16.0 21.3 18.4 17.8 3.0 6.0 3. -9 2.8 4.0 3.9 8.2 1.0 4.0 18.0 12.0 4.5 10.0 7.5 19.0 9.0 53.0 26.5 41.5 66.5 40.0 41.0 19.5 Grams. 47 71 47 19 5 -15 72 34 50 74 184 181 Grams. 128 41 119 49 248 49 4 24 00 8 86 17 20 14 1 4 5 Grams. 75 617 802 1,190, 635 613 17 607 165 Calories. 1,350 575 1,400 995 535 2,325 640 330 365 1,070 2,910 4,840 5,780 3,185 3,100 105 2,700 745 54 Other food materials used in this dietary were lamb loin, pork chops, suet and lard, canned salmon, butter, cheese, cream, rice, crackers, sugar, tapioca, beans, cabbage, onions, cranberries, and grape jelly. Cost per pound d/ fooiU and loeights of foods and nutrients bought for 10 cents in dietary study 2fo. 147. KiD(l uf foud material. Cost per pound. Amounts bouglit for 10 cents. Total food. Beef: Sirloin steak Kib roast Shoulder Corned Mutton : Shoulder Li'^' Chickeu Flounder Canned salmon Egjis Milk Cream Farina Flour Oatmeal Bread ; Wheat (homemade) Graham Cake Potatoes Rhubarb Bananas Orau-'es Ciints. 16.0 14.5 11.4 5.7 7.6 17 8 18.8 lU.O 11.8 10.3 3.1 16.7 10.0 2.0 3.3 3.7 4.4 14.5 1.0 9.4 7.6 8.0 Ounces. 10.0 11.0 14.0 28.0 21.0 9.0 8.5 16.0 13.5 15.5 51.0 9.5 16.0 79.0 48.0 43.0 36.5 11.0 Protein. Fat. Carbohy- drates'. 17.0 21.0 18.0 Grams. 44 ; 42 63 I 114 80 41 36 I 39 I 78 58 48 50 i 253 I 212 I 116 88 21 Grams. 49 . 67 . 38 . 182 . eas, tomatoes, grape jelly, lem- ons, pickled pears, dried prunes, and strawberry preserves. The average of these two studies, calculated per man per day, are compared with the standards in the following table: Standard for man with moderate muscular work Standard for man with hard muscular work Dietary of this family (average of two studies). Fuel value. Nutritive ratio. :ra»t^. Calories. 12.". 3,500 150 I 4,500 195 5,995 1:5.8 1:6.3 1:1".. 5 This man wei,i;lied 275 pounds, but his weight was not due to f.it. He was large and muscular, and his strength and activity were great. He could run up a ladder as fast as any of the men who worked under him, and in lifting he could easily do the work of two. His wife was large-framed, strong, and active. These facts are mentioned again to point out that it is not at all surprising that the dietary of these two persons 'should far exceed the demands suggested by any ordinary standards. The combined weight of these two active people was -liO pounds or about that of three ordinary persons. Taking into account 55 tli(3 active liabit and the work performed by the man, odc would nat- urally have expected that the so-called dietary standard would be much too small. The food eaten is not excessive when these facts are considered. It is a large dietary, but it is the dietary of unusually large aud active people. DIETARY STUDY OF A SALESJIAN''a FAMILY (No. 110). The study was made during ten days in the latter part of October. The family consisted of the husband (Irish), 76 years old; the wife (Scotch), 43 years old, and her two daugliters by a former marriage, aged 10 and 12 years. The husband was a small, wiry man, weighing about 123 pouuds, quarrelsome, and addicted to drink. He worked in a store near by and earned $12 a week. He bouglit his noon lunch instead of going home for it. The mother was neat and thrifty, a good worker, and a good buyer. The oldest daughter worked in a paper-box factory and earned about S5 a week. She gave her earnings to her mother. The house in which the family lived was at one time a "brownstone front." The halls were wide and the rooms high. The parlor floor rented for $18 i)er month; the top floor, occupied by this family, for $15. There were four rooms on this floor, one of which was rented to a lodger, who paid $0 a month for it. The woman acted as housekeeper aud received $5 per mouth for this service. The house was kept very neat and bright and the table was always neatly set. The kitchen windows overlooked the East Eiver. The family were all well dressed. The clothing was often me.nled, but altogether they seemed very prosperous. Flour was bought by the barrel; other foods once a day. The bread was made at home, but in warm weather was sent to a bakery, where it was baked for a cent a loaf. The results of the study? — The results of this study are briefly sum- marized in the following table: Table 20. — Weights per man per day and percentaqes of food materials purchased and eaten in dietary study So. 110. Weight of iood and nu- trients (per man per day). Fuel value. Cost. Percentages of total food. Kind of food material. Total food mate- rial. Pro- tein. 1 ^' n Fat. 1 1 -S o'3 Total food mate- rial. Pro- tein. Fat. Cost. Lbs. 0.12 .34 .08 .11 .87 .04 Gms. 10 20 5 "'is' 1 Gms. 4 56 3 42 16 1 Gms. Calories. Cents. P.ct. 3.9 11.2 2.6 3.7 28.2 1.1 P.ct. 12.3 25.8 0.1 'is.h' 1.6 P.ct. 3.4 44.4 2.8 33.6 12.6 .9 P.ct. 0.1 "i'.i' 2.4 P. ct. 5.3 26.7 6.1 17.9 Milk 20 8 13.1 1.8 Total animal food 1.56 49 122 28 1,450 11 50.7 62.3 97.7 8.1 70.9 ' For detailed data of this study see Appendix, p. 105. 56 Table 20. — TFeir/his per man per dai/ and percentages of food materials pnrcliased and eaten in dietary study No. 110 — Contiuued. Weight of food and nu- trients (per raan per day). Fuel value. Cost. Percentages of total food. Kind of food material. Total food mate- rial. 'P^°- ' Wat tein. ^^*- Total food mate- rial. Pro- tein. Fat. Cost. Lbs. 69 Gms. Gms. 9-^ ">. Gma. 261 48 10 Calories. OenU. P.cl. 22.4 24.5 2.4 P.ct. 28.7 8.6 ,4 P.ct. 1.7 .5 ,1 p.ct. 75.1 13.8 3.0 P. ct. 15 3 Vegetables Fruits .75 7 1 .07 ,, 10.1 3.7 Total vegetable food . . Total food purchased 1.51 ) 30 1 3 319 1,460 5 49,3 37.7 2.3 91.9 29.1 79 125 1« 100.0 100.0 100.0 100.0 6, There was no waste in this dietary. Discussion of results. — Tlie total cost of the food, exclusive of condi- ments and beverages for tlio fiiinily for the tcu days of the study, was $4.57, or about $14 per moiitb. The rent, after deducting $ii per month from the lodger, was $!l per month. The income was about 885 per month, so that after paying for food and rent the family of four liad about $57 a month remaining. The cost of the animal food con- sumed per mail per day was 11 cents (71 per cent of the total) and ot the vegetable food 5 cents (29 jier cent of the total). The cost of the food was small, but the diet was deficient in protein. The family were, so far as they knew, careful in the i)urcliase and use of the food. Their home made bread was excellent and was obtained at a lower price and of better quality than would otherwise have been ])ossible. This dietary is an illustration of what can be done by nearlj- every family if those upon whom the task of buying and preparing food devolves are willing to take the necessary trouble. If they do not already possess the necessary knowledge, they must be taught as the first step toward a reform. The following table gives the actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family: Cost pen- pound of foods and weights of foods and nutrients bought for 10 cents in dietary study No. 110. Kind of food material. lieeflivor,,. Veal breast . Pork chops - Ham liiieon Mirk Condensed milk . Flour Potatoes Prunes Cost per pound. Cents. 7.0 6.0 11.8 11.8 13.9 12.3 2.4 8.0 2, 1 2.0 13.3 Amounts bought for 10 cents. Total food. Ounces. 23. 13.6 13.5 U. 5 13.0 67.0 20.0 76.6 12.0 Protein. Ij rains. 140 118 53 60 30 49 63 46 245 40 7 Fnt. Grams. 36 47 97 126 201 36 76 40 24 2 2 Carbo- FncI hydrates.' value. 95 298 1,618 346 195 920 I 120 1,375 1,900 535 1,355 1.780 7,860 1,600 815 57 Other food materials used by this familj^, but not enumerated in the above table, were bologna sausage, butter, rice, sugar, cabbage, onions, and apples. The nutritive ratio is 1:8, and is wider than in any other of the series of New York dietaries. The ordinary standards for a man with little muscular work call for 100 grams of protein and 2,700 calories. Compared with the standard this dietary was deficient in protein. Suggestions for changes and improvements. — Probably this family would be better nourished if the quantity of protein consumed were increased from 70 to about 100 grams per man per day. This would necessitate some changes in the proportions of the different foods used, and would, unless considerable care was taken, increase the cost or preclude the use of some kinds of food which many families are accustomed to regard as necessities. For instance, in this dietary, if 75 cents of the $1.20 spent for eggs and butter Iiad been spent for liver and pork chops or ham the needed protein would have been obtained without extra cost, and at the same time the fuel value of the food would not have been diminished. DIETARY STUDY OF A TIN EOOFEK'S FAMILY (No. 111). This study was made during ten days in the latter j)art of October and first part of November. The family consisted of the father, mother, one daugliter of (>, two boys 1 and 4 years old, a woman CO years old, and one man (a boai'der) about 30. The income was uncertain. The man usually had work four or five days a week. They paid $18 per month rent for four rooms, two of which rented for $1.50 each per week. The boarder paid $3.50 per week for his meals. The family was in good health. Food was purchased by the day for cash at small markets. The children drank tea, coffee, and milk. The resvlts of the study} — The results of this study are briefly sum- marized in the following table: Table 21. — Weights per man per day and percentages of food materials purchased in dielary study No. 111. Kind of foofl material. Total foot! mate rial. Beef, veal, and mutton . Pork, lard, etc Poultry risli, etc - Eggs Hulter Clieese Milk Condensed milk Total animal food . Weight of food and nu- trients (per man per day). Llis. 0.14 .43 .08 .11 .07 .07 .04 .26 .06 Pro- tein. Gms. .Fat. Gms, 70 1 1.26 118 Fuel value. Cost. Calories. Gents. 1,440 i 15 Percentages of total food. ■i:otal food mate- rial. P. a. 5.1 15.5 2.9 4.1 2.5 2.4 1.4 9 4 2.2 45.5 Pro teir. P.ct. 9.2 26.3 8.4 3.7 4.7 4.5 3.9 2.3 Fat. P.et. 4.7 56.1 .5 .1 2.7 20.2 4.7 3.8 1.6 P.ct. .1 1.8 4.5 P.ct. 7.7 27.8 7.0 4.9 6.1 10.1 3.0 3.5 2.7 94. 4 1 6. 4 I 72. 8 ' For detailed date of this study see Appendix, p. 107. 58 Table 21. — We'ujliU per man per (fai/ and percentages of food materiaU purchased in dietary study No. Ill — Continued. ^\'eigllt of food and nu trieiits (per man per day). Fuel value. Cost. Percentages of total food. Kind of fuoil material. Total food mate- rial. Pro- tein. Fat. II Total food mate- rial. Pro- tein. Fat. Cost. Lla. 0.91 .59 Gms. 32 5 Gma. Gms. 2(ia Galorieg. Cents. P. ct. 33.1 21.4 P. ct. ' F. ct. 31.9 1 6.1 P.ct. S2. 2 p.ct. 19 B \ 1 37 5. 1 1 .5 11. 1 1 7. 3 Total vegetabk'fooa.. 1.50 37 7 3U6 : 1,470 05 1 54. 5 37. 1 5. 6 93. 6 , 27. 2 Total food purcliased a •^.78 1 99 125 327 3,910 i 20 jlOO.O 100.0 100.0 100.0 100.0 a The waste was not, collected in this dietary. Discussion of results. — Tlie animal food per man per day cost 15 cents; (27 per cent of tlio whole). Oiie-tentli of the total cost of the food was expended for butter and more than one-fonrtli for pork, which was the principal kind of meat used by the family. While the cost of the food was not particularly great, it could have been reduced 10 to 3i) per cent by more careful buying, without interfering in any way with the quantities of food or the amounts of nutrients. The actual cost \^cv pound of the food materials and amounts of nutrients which 10 cents would buy at- the prices i^aid by this family are shown in the following table: Cont per pound of foods rotein and 3,000 calories of potential energy per day for a man with light muscular exercise. Prob- ably this family would have been better nourished if the food eaten had furnished a third more nutrients. Such an increase would have raised the cost of the day's food accordingly, provided the same articles of food were selected. (Treater care in selection and close attention to cost and food values might, to a greater or less extent, counterbalance this. 61 DIETARY STUDIES OF CHILDREN AT A DAT NURSERY (Nos. IIT, 118, AND 119). Dietary No. 117 was that of children under 1 year of age. The children under 10 mouths old were fed on milk and lice water exclu- sively. Those over 10 moutbs old had in addition a little bread once a day. The rice water was made by steaming 3 ounces of rice in 1 quart of water for six hours. Dietary No. 118 was that of children between 1 and 2 years of age. Dietary No. 119 was that of children between 2 and 5 years of age. All three dietary studies were made during ten days in the first half of December and it was estimated that iu every case fully two-thirds of the daily food was taken at the nursery. The results of the studies. — It is nob practicable to tabulate the lesults of dietaries Nos. 117 and 118, as has been done for the other studies. The fall data will be found in Appendix, pp. 110-112. The results of the study of dietary No. 119, calculated per child per day, are briefly siiiniuarized iu the following table: Table 23. — Weights per child per day and percentmies of food materials purchased and eaten in dietary study No 110. Weight of food and nu- trients (per man per day). Fuel \'alue. Cost. Percentages of tolal food. Kind of food material. Total food mate- rial. Pro- tein. Fat. To (all food 1 Pro- mate-' tain. rial. , Fat. S ^ Cost. 6"^ Lbs. 0.06 .67 Gms. 4 10 Gms. 4 12 Gms. Calories. Cents. r.ct. 4.6 51.2 P.ct. 11.8 34.1 r.ct. 19.8 00.3 P.ct. p. at. 10 2 Milk 15 12 7 49 3 Total animal food .73 14 1 16 15 265 2 65.8 45.9 80.1 12. 7 1 59. 5 Cereals, sugar, etc .31 .17 .10 11 1 4 5 1 80 20 5 23.5 13.4 7.3 36.4 17.1 .0 17.1 1.9 .9 60. 1 1 25. 3 Fruits 4 5 5 2 Total vegetable food . .58 1.31 16 1 4 105 535 2 44. 2 1 54. 1 1 19. U j 87. 3 1 40. 5 Tot-al food ijurchased' 30 20 120 SCO i 100.0 1 00.01 mo.o' 100 ion a a There was practically no waste. Discussion of results. — The results of these dietary studies, briefly Estimated daily food consumption. stated, are as follows Protein. Fuel value. Food eaten per child per day : Age 6 to 12 months Age 1 to 2 years Age 2 to 5 years Equivalent per man per day: Age 6 to 12 months Age 1 to 2 years Age 2 to 5 years Grams. 25 29 Calories. 600 830 800 2,000 2,770 2,000 62 As the amount of food eaten outside of the nursery is a matter of great uncertainty, these results are much less valuable than they would otherwise be. No definite conclusions can be drawn from them to show whether the children received the proper nourishment which they required. Assuming these figures to be at all accurate, it would seem as though the children were for the most part underfed. The appear- ance of the children did not, however, warrant this assumption. Those who had been regularly at the nursery for some time were apparently all well nourished. DIETAKY STUDY OF A "FAMILY AT A MISSIOK (Xo. 122). This study was made during eleven days in the middle of January. The family consisted of three women and one man who took his dinners and supper with this family. Two of the women were large, active, and vigorous, and in excellent health. One of them weighed about 200 and the other about 175 pounds. Their weight was not due to excessive fat but to solid muscle on large, well-knit frames. In their work among the poor on the East Side, long- walks and climbing long flights of stairs gave ample exercise. The other woman was the servant who did the work of this house of ten rooms. The results of the study \ — The results of this study are briefly sum- marized in the following table: Table 24. — JVeif/lits per man per daij and percentages of food materials purchased and eaten in dietary study No. 1-2B. KxDd of food material. Weight of food and nu- trients (per man per day). Total food Pro- mate- teiu. rial. Fat. Pnel Talae. Cost. Percentages of total food. Total food mate- rial. Pro- tein. Fat. J -g ' Cost. Beef, veal, and mutton. Pork, lard, etc Poultry Fish, etc Eggs Butter ... (.'lieese Milk IM. Gms. Cms. v.n 57 77 .(III 1 7 .OH 8 1 .OH 2 2 .(« 2 1 .20 74 .01 2 2 1.49 22 27 Gins. Calories. Cents. P.ct. 13.1 1.3 .5 .0 26.6 P.ct. 39.8 .8 5.4 1.3 1.4 1.1 15.6 P. ct. 37.4 3.6 .3 .9 36^3 1.0 13.1 P.ct. P.ct. 1.1 4.2 1.4 2.1 16.3 J.l 14.9 Total animal food . . . Cereals, sugar, etc. Vegetables Fruits 1.29 1.11 .69 Total vegetable food Total food purchased and eaten a 2.98 5.50 US 2, 42.5 26 46.4 S05 399 76 36 645 23.0 19.9 10.7 27.0 6.7 5.6 .6 .5 73.2 14.0 G.6 68. S* 1,<, 3 8.9 3.9 2,300 11 63.6 34.6 I 4,725 I 87 ,100.0 100.0 100.0 ! I I 1 I 100.0 100.0 a There was no -waste in this dietary. 'For detailed data of this study see Appendix, p. 113. 63 Discussion of results.-— There was no attempt to live ecouomically. Thft people were working- Lard in a very wearing occupation — mission work in tbe slums of New York — and wished to liave their table as attractive and good as practicable without being- extravagant. The actual cost per pound of the food materials and the amounts of nutrients which 10 cents would buy at the prices paid by this family are shown iu the following table: Cost per pound of foods and weights of foods and nutrients bought for 10 oents in dielarx/ study No. ISa. Kind of food material. Cost per pound. Amounta bouglit i'or 10 cents. Total p^ntpin Ti'tit Carbohy- Tuel food. J-rotein. Hat. (tates. value, Beef; Loin Eil> Kound Lamb: Breast Chops Bacon Cliicken Fresh salmon Eggs Milk Bread (lioraeraade) . Calie Canned corn Potatoe.^ Canned tomatoes . . . Pickles Apples Peaches Cents. 17.8 13.3 12.3 6.0 11.0 15.2 11.0 20.0 24.0 3.7 4.7 7.0 8.0 1.2 6.0 9.7 1.5 8.0 Ounces. 9.0 12.0 13.0 26.5 U.5 10.5 14.5 8.0 0.5 ■«. 5 34.0 21.0 20.0 26.6 16.5 Grams. 42 51 07 130 65 23 49 37 25 40 91 41 16 01 9 2 11 5 Grams. 46 81 46 100 105 187 4 34 18 49 12 48 7 3 2 2 11 Grams. 61 507 374 109 522 30 26 351 72 Calories. 600 900 705 2,020 1,245 1,855 240 470 270 870 2,565 2,150 58U 2,420 !8U 135 1,5S5 315 Other food materials used by this family, but not enumerated in the above table, were butter and sugar, and, in small quantities, cheese, barley, corn meal, oatmeal, rice, brown bread, crackers, rolls, tapioca, soup greens, onions, and turnips. The standard for a man at ordinary muscular work calls for 125 grams of protein, with a fuel value of 3,500 calories, and for a woman eight- tenths of this, or 100 grams of protein and 2,800 calories. Viewed from this standpoint, the daily dietary furnished somewhat more nutri- ment than was needed. Eemembering, however, that these women were large, active people, and that they were engaged in quite hard work, it is fair to assume that they would need as much as the average man. The food actually consumed per person (woman) per day fur- nished 114 grams of j)rotein, with a fuel value of 3,780 calories, and cost 30 cents. Under the circumstances these figures do not seem excessive. The nutritive ratio (1:7.1) is wider than in most of the New York dietaries here reported. SUGGESTIONS REGARDING THE IMPROVEM|!NT OF THE POOD HABITS OP CITY POOR. It is impossible to lay down any hard and fast rules which shall gov- ern the purchase of food by a family. This must, to a very great extent, be determined by the difi'erent local conditions of supply and 64 demand, by individual peculiarities, and by tbe different circumstances surrounding tbe private family life. lu many cases tbe families studied in these dietaries could have made a very decided and important pecuniary saving by purchasing their foods in larger amounts. On the other hand, perishable foods could not be thus purchased unless ice were used, and the expense of the latter would, perhaps, more than offset tlie saving due to the purchase of larger amounts at a time. Again, it may often occur that the family are too poor to buy except in small (piantities unless able to obtain credit, Avhich is usually difScuIt or impossible. It is freixuently the case that the motiier's time is so occupied by outside duties that she has little or no opxiortunity to attend to those of the home, these being slighted almost entirely or devolving upon some younger member of the family. In such cases injudicious buying usually reaches a maximum. The child does not know what to bny and is imposed upon by the 2nerchauts. In many of the families studied also there was no attempt made to spread an attrac- tive table. The food was left on the bare table and the different mem- bers of the family took hasty meals when it suited their convenience. The harmful influence of such a practice makes itself felt in many ways. One of the most common observations among those who are familiar with the habits of living of the poorer classes of wage woikeis is to the effect that a not inconsiderable amount of the prevalent intem- l)erance can be traced to poor food and unattractive home tables. Such cases can be cured or remedied only by a complete change in the family customs or by the education of the person who does the marketing and housekeeping, so that more judicious selections of foods will be made and more attractive tables spread. Throughout all tliese dietaries there was shown very little comx)re- hension of the actual nutritive value of the food purchased, the selec- tion apparently being made according to some whim of taste, the presence of certain food nniterials in the market, or because the housekeeper had become accustomed to purchasing certain kinds of ibods. The larger number of families spent more than tliey could really aflbrd for food, and yet frequently received insufflcient nourishment. How these people could have obtained more nutriment for the money expenditure or even for a less expenditure can, in this connection, only be answered in the most general terms. In the flrst place, the cheaper cuts of meats for stews and '-pot roasts" might have replaced almost entirely the more expensive steaks and roasts without impairing the nutritive quality. Then the amount of eggs and butter used might have been reduced to the minimum amount that would give the food relish. Eggs at IG cents a dozen are rather exi)ensive, and at 25 or 30 cents a dozen should be eliminated from the diet if it is desired to cut off unnecessary expense. Tbe money saved by the purchase of cheaper meats and of less butter and eggs could be profitably expended for flour or other cereals, bread, vice, beans, or potatoes. When, as often 65 liappeus, the means of a family are so limited as to make it extremely difficult or apparently impossible for them to obtain the proper amount of iiourishmeut the auimal foods might well be replaced to a greater or less extent by such vegetable foods. lu this way a given sum of money could be made to furnish fully as much protein as by the use of meats, fish, eggs, and the like, and in addition a largely increased fuel value. Not a few people avoid animal food from preference, ilauy have meat but rarely and yet are well nourished. The animal foods are of unques- tionable value, especially as a source of protein, and are very palatable, but nutriment is obtained far more cheaply in the cereals and legumes. While it is desirable to have proper bulk in the food eaten, such as is given by potatoes and other vegetables, it is doubtful if any great variety of vegetables is necessary, although such food materials undoubtedly add to the palatability and tonic effect of the food. It is probable, however, that potatoes alone or with a very small amount of turnips, onions, or carrots, would be just as nutritious and beneficial in every way as a large and varied use of vegetables and fruits. In brief the cheaper cuts of beef, beans, peas, oatmeal, flour, or bread can be profitably used as a source of protein, while flour or bread, sugar, rice, corn meal, and oatmeal, potatoes, and the cheaper cuts of pork furnish an ecouoaiical source of fuel (or energy). One of the best and surest ways to improve the condition of the poor is to give them practical instruction and object lessons in the ])reparation of attractive yet simple and cheap foods. Unless it can be demonstrated that the changes proposed will-give a more attractive and jjalatable diet as well as a cheaper and more nutritious one, people of the character of many of those in the dietaries here reported will scarcely trouble to follow any general suggestion that may be made toward the cheapening of their food. Frequently among such people there is not only ignorance of the fundamental principles of economy, but a prejudice against economizing. The women need simple and easily comprehended instruction upon all subjects connected with the kitchen. These subjects should inclade (1) lessons upon the best and most nutritious food materials and those best adapted in point of cost and ease of preparation to the needs and circumstances'of the family, and (2) such instrnction as shall enable the housekeeper to prepare simple, wholesome, and palatable dishes from such foods. The impor- tance of setting a neat, attractive table and of having meals at regular hours should also be emphasized. It is along such lines that there seems to be the greatest opportunity of bringing about a permanent and wide-spread improvement in the living habits of the poor of our large cities. 8076— No. 40 5 APPENDIX. The complete data of tbe studies reported in the previous pages are giveu iu the tables below. Explanaiion of tables. — The figures in the first table of each dietary study, giving the actual amounts of food and of nutrients in the food used during the period, are based apon the weights of the food mate- rials as they were purchased and used — that is, they include bone and other refuse, except where specified. The first three columns show the percentages of protein, fat, and carbohydrates used iu computing the amounts of those nutrients in the different food materials. In all cases where the composition was not fairly well known from previous analyses, specimens as nearly identical as possible with those eaten were analyzed. The cases in which special analyses were made in con- nection with these dietaries are indicated in the table by the letter a following the name of the material. The weights of the dried table and kitchen wastes and their composition are given in the last line of tlie table. The second table for each dietary study gives the quantities esti- mated per man per day and the percentages of food materials of dif- ferent classes and of nutrients furnished by each class. The quantities per man per day were found by dividing tlie weights of the different food materials and nutrients used in the dietary by the number of days for one man, to wliich the total meals taken were equivalent. The last table for each dietary study gives the nutrients and poten- tial energy in the food purchased, in the table and kitchen wastes, and in the portion actually eaten. In estimating the fuel values of the nutritive 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 all cases in the collection of the waste to distinguish between the animal and the vegetable waste. Estimates of more or less accuracy have, however, been made of the amount of nutritive materials which came from the animal and the vegetable foods. As there were practically no carbohydrates in any of the animal foods except milk and cheese, and but little in these, there is probably no great error in assuming that all waste carbohydrates came from the vegetable food materials. It has also been assumed that the vegetab e waste would be distributed about equally through all classes of vegeta- ble foods, namely, cereals, vegetables, and fruits. In other words, the amount of vegetable protein and vegetable fat in the waste will bear 67 68 nearly the same ratio to the total amount of vegetable protein and fat in the food purchased that the carbohydrates of the waste do to the total carbohydrates of the vegetable food. Taking the percentages of the weights of the carbohydrates in the total waste as the measure of the protein and fats in the vegetable wastes, the estimated weights of protein and fat in the latter are readily calculated. Subtracting these values for tlie vegetable protein and fat wasted from the total amount of these ingredients in the waste gives the estimated amounts of animal protein and fats in the whole waste. Table 89 summarizes the results of the dietary studies here reported. DIETARY STUDY OF A MEUHAJflC'S FAIITLT (No. 30.) The study began April 11, 189.5, and continued 10 days. The members of the family and number of meals taken Averr as follows: JI.mIs. Man (Irish) 30 Woman (English) (30 meals x 0.8 meal of man), equivalent to 24 Gill 11 years old (30 meals x 0.6 meal of man), equivalentto 18 Girl X years old (30 meals x 0.5 meal of man), equivalentto 1.") Girl 8 months old (30 meals X 0.3 meal of man), equivalent to 9 Total number of meals taken equivalent to 96 Equivalent to 1 man 32 days. liemarl-s. — Income, ^V2 per "vreek. Rent, $12 per mouth. Tahlk 25. — Food materials and tatle and Icitchcn loastes in dietary stiiih/ Xo. Si Composition. Total cost. "Weight used. Kind of food material. Pro- tein. Fat. Car- bohy- drates* Total food ma- terial. Protein. (iraiiix. 811 129 496 Fat. Car- l.ohy- drates. ANIMAL FOOD. Beef: Per ct, 27.9 18.1 4.8 14.7 Per ct. 11.0 12.0 79.9 19.4 Per et. $0.06 .24 (!r(niiii. ;^H5 7111 ]J5 3,375 1, 360 141 136 120 Total ,50 .54 2.155 1,360 170 353 139 12.5 10.2 risb. etc. : 10.6 6.3 8.2 9.2 11.7 2.9 .2 .3 .2 4.8 1.0 1.1 "'ii."6" ■ .07 .14 .17 .30 .10 400 1,035 020 1,020 1,136 850 42 65 76 94 133 26 1 3 2 49 22 Shad 94 Total .78 6,300 434 80 94 a Aualyzed in conuectiou with tbia dietary. 69 Table 25. — Food materials and table and kitchen ivasles in dietary study Ko. SO — Cont'tl. Composition. Total cost. "Weight used, Kind of food material. Pro- tein. Fat. Car- Ijohy- drutes. Total food ma- terial. Protein. Fat. Car- Ijoby- dratea. ANIMAL FOOD— continued. Perct. 14.9 27.6 1.2 3.3 6.0 Per ct 10.6 34. 9 84.4 4.0 9.5 Per ct. "V.3 ""b.O 52.1 $0.30 '"".'iO .71 .16 .20 Grams. 1,125 25 650 11, 590 460 Gravis. 168 7 8 382 27 Grams. 119 9 616 464 43 Grarfis. Milk 680 234 5.72 32, 925 2,904 3,798 908 VEGETABLE FOOD. Cereals, sugar, etc. : Flour, Meeker's self-rising (a) . Flnur. Pettijohn's prepared (a) 9.4 9.9 9.3 9.4 7.9 10.3 11.9 1.0 2.0 .9 7.2 4.8 9.4 .4 76.4 78.6 51.3 59.1 49.7 70.5 59.8 98.0 100.0 .18 .02 .42 .45 .20 '"".'ii' .13 .34 1,615 125 7,545 3,856 1,475 60 1,590 215 152 12 702 362 117 16 3 68 278 71 1,234 98 3 870 2, 278 7S.T 6 , 6 ' 49 189 6 951 Starch 211 3,260 3,260 1.88 19, 740 1 1, 540 41S 12,677 1.5 1.8 1.1 1.4 .7 1.5 1.1 2.1 1.4 .6 1.4 .1 .3 .5 .1 .3 .4 .3 .1 .1 .7 .2 2.8 4.9 9.0 3.0 3.5 8.9 2.7 18.0 6.6 3.6 8.7 .30 .17 .06 .10 .05 .07 .02 .43 .10 .06 .01 935 4,595 765 400 140 740 40 8,010 375 300 85 14 83 8 1 11 1 14 4 26 225 Cariots (26. t) per cent refuse) . . 69 12 Leeka {a) 3 66 ■ 1 Potatoes (19.5 per centrefuse). Radisbes (27 per cent refuse) . . Rhubarb (46 per cent refuse).. Turnips (57 per cent refuse) . . 168 5 2 1 8 1, 442 2.3 2 11 7 Total 1.37 16,385 299 32 1 889 Fruits, nuts, etc. : Bananas (42 per centrefuse).. 1.2 1.1 .7 .8 2.5 17.3 .8 ....... .6 4.7 25.9 22.9 77.1 5.S 9.7 74.7 16.3 .55 .21 .05 .29 .10 .05 2,005 516 225 1,295 455 456 24 6 2 10 11 79 16 459 397 i 8 21 118 13 Oranges (23 per cent refuse).. 126 340 74 1.25 4,960 132 164 1,409 Total vetretable food 4.50 41, 076 1,971 644 15 976 10.22 74, 000 1 4, 875 4,442 10, 883 Table and kitchen waste (a) 25.9 53.5 100.0 11.4 645 60 141 292 60 62 Total 605 1 141 352 62 a Analyzed in connection with this dietary. 70 Takle 26. — WelghlH and percentage.^ of food materials and niiiritire ingredients per man per (lag in dietary study No. SO. TCeights. Percentages of total food. KiDd of food material. Food material. Protein. Fat. Car- Ijohy- drates. Food mate- rial. Pro- tein. Fat. Per ct. 45.9 8.0 :i. 1 1.9 2.7 12.3 .2 10.4 1.0 Car- Ijoliy- drates. Cost. PER MAN PER DAY. Beef, veal, aijd mutton.. Grams. 319 08 42 168 35 20 1 362 H Grams. 45 9 5 14 5 Grams. 64 11 4 3 4 17 Grams. Fer ct. 13.8 2.9 1.8 7.3 1.5 .9 Per ct. 29.4 5.7 3.5 8.9 3.5 ^ 2 !i 7.8 .5 Per ct. .'e' 3.'4 1.4 Per ct. 21.8 4.9 5.3 3 7.6 2.9 2.9 2.0 Milk 12 1 15 1 18 8 15.7 .0 7.0 Condensed milk 1.6 Total auimal loud 1,029 617 512 155 91 48 9 5 119 29 44.5 59.6 83. 5 5.-1 56.0 Cereals.sugara, starches 14 396 59 44 26.7 22.1 6.7 31.6 6.1 10.1 .7 3.7 75.0 11.2 8.4 18.4 13.4 Fniita ... 12.2 Total vegetable food 1,284 62 20 499 55. 5 40.4 14.5 94.6 44.0 Total food pur- 2,313 153 139 528 ICO.O 100.0 100.0 100.0 100.0 Table 27. — Xntrienis and potential energy in food purchased, rejected, and eaten per man per day in dietary studij No. SO. Cost. Weights and fuel value. Percentages of total food. Kind of food. Protein. Fat. Car- bohy- drates. Fuel value. Pro- tein. Car- Fat, bohy- drates. Fuel value. PER MAN PEK DAY. Food purchased: Animal Vegetable Cents. 18 14 Grams. 91 62 Grams. 119 20 Grams. 29 499 Calories. 1,600 2,485 Per ct. 59.6 40.4 Per ct. 1 Per ct. 83. 5 5. 4 14. 5 1 94. Ferct. 39.0 61.0 Total 32 153 139 628 4,085 100.0 100. 1 100. Waste: 4 11 120 10 2.7 . 1 7.9' 3 2 4 11 2 130 2.8 7.9 3 3 1 Food actually eaten : 87 02 108 20 29 497 1,480 2, 47.5 56.9 40.3 14. 5 94. 3 ( 60. 8 Total 149 128 526 3,955 97.2 92. 1 99. 7 96 9 DIETARY ST0DT OF A CARPENTER'S FAMILY (Xo. 31). The study began April 1:5, 1895, and continued 10 days. The membur.s of the family and number of meals taken were as foUo-vrs : Meals. Man (German) 47 yoara old 30 Womau (German) (30 meals X 0.8 meal of m:in), equivalent to 24 Boy 18 years old 20 Girl 12 years old (30 m(':ils X 0.6 meal of man), i 23 151 154 459 3,935 100.0 100. 100.0 ■Waste: 3 10 105 5 2.1 .1 6.2 .3 2 6 1 2 Total 3 10 J 110 2.3 fi 2 .3 1 2.8 Food actually eaten; 86 62 134 10 436 1, 690 2,135 56.8 41 87. 2 4. 7 1 42 9 a t: ' n.«^ n ! ^i s Total 118 144 458 3,825 97 8 1 93. fi , 09 7 i 97 9 DIETAET STUDY OF A JEWULEU'S FAMILY (Xo. 32). The stndy began April 17, 1895, and coutianed 10 days. The members of the family and number of meals taken wore as follox\-s: Meals. Man 46 years old 30 Woman 41 years old (30 meals x 0.8 meal of man), equivalent to 24 lioy 18 years old 30 Boy 16 years old (30 meals X 0.8 meal of man), equivalent to 24 Girl 12 years old (30 meals X 0.6 meal of man), equivalent to 18 Boy 10 years old (30 meals x 0.6 meal o f man), equivalent to 18 Boy 8 years old (30 meals X 0.5 meal of man), equivalent to 15 Total number of meals taken equivalent to 159 Equivalent to 1 man 53 days. Remarks. — Income: Man, $10 a -week; boy 18 years old paid $7 a week; boy 16 years old i>aid $3.50 a week. Rent, $14 per month. 73 Table 31. — Food materials and table and Idiclien wastes in dietary study No. SS. Kind of food material. ANIMAL FOOD. Beef: tjhuck CrosH ribs Kound Shoulder, no bono Sirloin Suet liologna sausage (a) . Cervolat sausajje (a) . Total... Veal ; Loin (a).. Shoulder. Kiduey .. Total . Lamb ; Leg (a) . Tallow . Total . Pork: Chops .. Ham Total Fish, fresh cod Eggs (12 per cent shell). Butter Cheese, Swiss Milk Condenscdmilk Total nni:flial food. VEGETABLE FOOD. Cereals, sugar, etc. : Flour, wheat (a) Oatmeal Kice Bread, rye (a) Bread, wheat Biius, sugar (a) Craclcers, soda Doughnuts (a) Rolls, milk (a) Sugar, granulated Total . Vegetables : Cabbage,red(15percentrefus6) Cabbage sprouts {a) Carrots {8.5 per cent refuse) Leeks (a) Lettuce Onions Peas, canned Pickles, encumber Putalot's (16 per cent refuse) Sauerkraut (a) Tomatoe.H, fresh Turnips (16 per cent refuse) Total Fruit, nut.'i, etc. : Lemons Prunes, dried ^UOpercentpits). Total . Total vegetable food . . Total food Table and kitchen waste (a) . Composition. Pro- tein. Per ct 15.7 12.0 18.1 19.3 15.9 4.8 U.O 25.0 14,7 16.6 16.6 15.0 1.1 14.1 13.3 10.6 14.9 12.1 15.6 7.8 11.1 9.5 8.3 10.3 6.2 8.5 Per ct. 10.2 36.5 12.0 11.3 17.6 79.9 2.1.4 41.2 3.R 8.7 7.4 14.6 95.4 25.6 33.4 .2 10.6 82.4 34,9 4.0 7.1 .7 7.3 .4 .7 1.2 9.4 9,4 21.0 9.6 2 1 1 8 1 1 7 1 1 1 5 3.6 1 5 2.1 1 1 5 1 8 t 1 4 .7 2.4 .6 Car- bohy- drates. Total cost. 10.35 .63 .33 .18 .48 .53 .06 1.3 5.0 52.3 77.1 68.0 79.0 54.7 52.8 54.9 70.5 45.8 54.4 100.0 5.8 1.7 9.0 3.5 2.7 8.9 9.8 5.4 18.0 4.4 3.9 8.7 .16 .02 .11 .24 .11 .40 .02 .35 .40 .10 .01 .02 .25 .06 .10 .10 .23 .10 .01 .03 1.10 .01 .07 Weight used. Total food ma- terial. Grams. 1,540 2,040 1,406 815 1,155 625 500 455 8,535 1,315 260 160 1, 7.35 1,770 1,995 430 2,425 1,385 3,830 225 365 905 2,770 24,125 3,070 270 7!>5 3,480 1,860 3,085 120 2,3S0 3,990 1,015 20, 005 1,315 1,680 975 45 890 545 015 015 6,355 1,770 70 1,370 16, 245 45 500 36, 855 60, 980 Grains-. 242 245 254 157 184 30 73 118 1,303 193 43 27 Car: bohj- dr:ites. Grams. \ Gram.s. 157 745 ! 177 : 92 203 499 117 1 187 22 ,177 50 23 12 266 2 268 281 57 338 147 571 101 30 227 253 172 430 511 144 055 3 406 185 127 36 197 3, 248 5 45 1,449 371 21 42 20 62 3 386 24 177 22 250 29U 12 11 148 514 339 383 2,367 184 628 1,904 082 1,091 85 1.090 2,171 1,015 1,793 I 1,2(58 12, 120 3 133 27 1 19 2,097 6,345 87 5 76 7 29 5 88 3 2 1 3 14 i 24 49 60 33 , J44 78 3 119 1,705 3 345 5,642 103 15, 694 a Analyzed in connection with this dietary. 74 Taisle 32. — Weights and percentages of food materials and nutritive ingredients per man per day in dietary study No. SB. "Weights. Percentages of total food. Kind of food material. i'ood material. Protein. Fat. Car- bohy- drates. Food mate- rial. Pro- tein. Fat. Car- bohy- drates. Cost. PEl! MAN PEE DAT. Beef, veal, and mutton . Grama. 231 46 26 72 4 7 17 52 Grams. 34 6 3 11 Grams. 51 12 Grams. 1 Per ct. 20.0 4.0 2.3 6.3 .4 .6 1.6 4.5 Per ct. 34.3 6.3 2.8 10.7 "'i.'g' .6 4.2 Per ct. 47.7 11.6 .1 7.2 3.3 2.2 .6 3.5 Per ct. 0.2 .3' 9.2 Per ct. 36.9 7.4 3.1 E"gs 8 3 2 10 1 Butter 1.4 2 1 4 2.4 Milk 1 27 .5 Condensed milk 4.9 Total animal food . 455 61 81 29 39.6 60.8 76.2 9.7 06.7 Cereals, sugars, starches 378 307 10 34 6 24 229 32 6 32.9 26.6 .9 33.5 5.5 .2 22.8 .9 .1 77.2 10.9 2.2 20.2 12.3 Fruits .8 Total vegetable food 695 40 25 267 60.4 39.2 23.8 90.3 33.3 Total food 1,150 101 106 296 100.0 100.0 100. 100.0 100.0 Table 33. — Nufrlenia and jtotentitti energy in food jjurcltased, rejected, and eaten per man per day in dietary study ^Vo 3S. Cost. Weights and fuel value. Percentages of total food. Kind of food. Protein. Fat. Car- bohy- drates. Fuel value. Pro- tein. Car- Fat, bohy- drates. Fuel value. PEB MAN PEH DAY. Food purchased : Cents. 12 6 Grams. 61 40 Grams. 81 25 Grams. 29 267 Calories. 1,120 1,490 Per ct. 00.8 39.2 Per ct. 76.2 23.8 Per ct. 9.7 90.3 Per ct. 42.9 Vegetable 57.1 18 101 106 296 2, 610 ! 100. 100. ( 100. 100. "Waste : 2 2 15 1.6 1.8 ."i' .9 Total 2 2 15 1 1.6 1.8 1 .1 Food actually eaten : 59 40 79 25 29 267 1, 105 i 59. 2 1, 490 ] 39. 2 1 74. 4 1 9. 7 42. 23. 8 90. 2 ' 57. 1 Total . . . 99 104 296 2,505 ) 98.4 98. 2 . 99.9 99.1 DIETARY STUDY OF A SAILOE'S FAMILY (Xo. 33). The study began April 2(i, 1895, and continued 10 days. The members of tbo family and number of meals taken Tvere as follows: Meals. Man (English) 50 years old 21 Woman (Scotch) 45 years old (24 meals X 0.8 meal of man), equiva- lent to 19 Girl 17 years old (21 meals X 0.7 meal of man), equivalent to 15 Boy 11 years old (30 meals X 0.6 meal of man), equivalent to 18 Girl S years old (30 meals X 0.5 meal of man), equivalent to 15 Girl 6 years old (30 meals x 0.5 meal of man), equivalent to 15 Girl 4 years old (30 meals X 0.4 meal of man), equivalent to 12 Total number of meals taken equivalent to 121 Equivalent to 1 man 40 days. liemarks. — Income, $60 a month when employed. Rent, $14 a month. 75 Table 34. — Food materials and table and MtcJien wastes in dietary study Xo. SS. Corapoaitioii. Total co.st. Weight used. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Tnt.ll food ma- terial. Pro- tein, Fat, Car- bohy- drates. ANIMAL FOOD. Beef: Per cl. 18.1 15.9 14.7 4.8 Per ct. 12.6 17.6 19.4 79.9 Per ct. $0.60 .28 .15 Grains. 2, 270 905 1,490 160 Grams. 411 144 219 8 Grams, 286 15!) 289 128 Grams. Total 1.03 1.68 4,825 6,285 782 787 802 787 14.9 14.9 Pork : 14.1 10.0 9.2 26.6 9.3 61.8 .15 .27 .60 616 2,270 2,156 87 227 198 167 211 1,332 Total 1.02 .55 1.00 .77 .09 .42 6,040 2,970 4,715 1,360 225 6,235 512 273 618 16 67 206 1,700 143 448 1,161 88 249 9.2 13.1 1.2 29.9 3.3 4.8 9.6 85.4 38.9 4.0 '"'i.e 5.0 J£ggS Buit('r(a) 6 Milk..'....:....::::::::::::::::::: 312 6.56 30, 655 3,261 5,438 VEGETABLE FOOD. Flour, PettJjohn's,pr6parecl(a) 9.9 11.3 8.8 10.2 9.6 2.0 1.1 1.6 5.2 2.0 78.6 74.6 4,1. a 60.4 55.8 100.0 .02 .12 .80 .10 .40 1.02 170 2,405 13, 316 465 3,140 8,755 17 272 1,172 46 301 3 26 213 24 63 132 6 338 1 752 Total 1 2.52 28, 240 1,808 ,329 Vegetables : 20.9 1.8 2.H 1.5 1.8 1.0 2.1 1.2 1.0 1.6 .4 1,3 .4 .1 .1 .5 .2 .1 61.6 1.7 19.3 8.9 15.3 4.6 3.1 4.0 6.1 .15 .10 .la .10 .57 .05 .08 .20 .08 885 1,495 520 340 13, 380 55 1,360 2,070 1,405 184 27 15 5 240 1 29 25 14 14 6 7 1 13 25 30 2 7 4 1 83 86 Total 1.45 21,510 640 53 2,961 3.97 49, 750 2,348 382 22, 007 Total food 10.53 80, 405 5,609 6,820 22 325 Table and kitchen -vraste (a) . 21.4 59.8 9.4 160 35 97 15 a Analyzed in connection with this dietary. 76 Table 35. — WeUjlita and percentages of food materials and nntriliri- ingrfdUnta per man per day in dietary study No. 33. Weights. Percentages of total food. Kind of food material. Food material. Protein. Fat. Car- bohy- drates. Food mate- rial. Pro- tein. I-at. Car- bohy- drates. Cost. PER MAN PER DAY. Beef, vc.nl, and mutton . . OraTns. 253 126 77 114 34 6 156 Grams. 39 13 7 15 Qrams. 41 43 4 11 29 2 6 Grams. Per ct. 12.6 6.3 3.7 5.8 1.7 .3 7.7 Per ct. 28.0 9.1 4.8 11.0 .3 1.2 3.7 Perct. 28.3 29.2 2.5 7.7 19.9 1.5 4.3 Per ct. ""i'.i' Per ct. 25.7 9.7 Irish etc 6.2 9.5 7.3 2 5 .9 Milk 8 4.0 Total animal food 766 81 136 8 38.1 68.1 93.4 1.4 62. t Cereal.s. .sugars, starches Vegetables 706 538 45 14 8 1 470 74 35.1 26.8 32.3 1 5.7 9. 6 ! .9 85.3 13.3 23.9 13.8 Total vegetable 1,244 59 9 550 61.9 41.9 6.0 08.0 37.7 Total food 2,010 140 145 558 100.0 .100.0 100.0 100.0 100.0 Table 36. — Nuirienis and potential enerfjfi in food purchased, rejected, and eaten per man jH'v day in dietary study Xo. S-'l. Cost. Weights and fuel value. Percentages of total food. Kind of food. Protein. Fat. Car bohy- drates. Fuel value. Protein. Fat. Car- bohy- drates. Fuel value. PER .^lAN PER DAT. Food purchased: Cents. 16 10 Grams. 81 69 Grams. 136 9 Grams. 8 550 Calorirs. 1,605 2,585 Per ct. 58.1 41.9 Per ct. 93.4 0.6 Per ct. 1 4 P.r ct. 3ft 7 Vegetable 98. 61. 3 Totiil 20 140 145 558 4,190 1 100.0 100.0 1 100 n lUO 1.7 Waste: 1 2 20 .6 .6 1 .1 Total 1 2 20 1 .6 1.7 1 7 Food actually eaten : 80 59 134 9 8 350 1,585 2,585 57.5 41.9 91. 7 14 .38 1 6. 6 98. 5 61. 2 Total. . 139 143 658 4,170 99.4 98.3 1 99 9 09 .^ DIETAKY STUDY OF A WATCHMAN'S FAMILY (No. 34). The study liogiiu April 27, 1895, ami continueil 10 d.iys. The members of the family and nurabor of meals taken were as follows: -Meal,*. Man (German) 50 > curs old 29 Woman (Irish-American), 40 years old (30 meals x 0.8 meal of man\ eqnivalentto 24 Man 20 years old 29 Girl 14 years old (29 meals X 0.7 meal of man), equivalent to 20 Boy 10 years old (30 meals x 0.6 meal of man), equivalent to 18 Buy 8 years old (30 meals X 0.5 meal of man), equivalent to 15 Girl 6 years old (30 uieals X 0.5 meal of man), equivalent to 15 Girl 4 years old (30 meals x 0.4 meal of man), equivalent to 12 Girl 2 years old (30 meals x 0.4 meal of man), equivalent to 12 Total number of meals taken equivalent to 174 Equivalent to 1 man 58 days. 77 Eemarks. — Income : Man, $8 per week ; oldest son paid $6 per week. Eent, $12 per month. Tablk 37. — Food materials and iaWe and kitchen wastes in dietary study No. 34. Composition. Total cost. Weight used. Kind of food material. Pro- tein. Pat. Car- bohy- drates. Toial food ma- terial. Protein. Fat. Car- bohy- drates. ANIMAL FOOD. Beef: Rib Per ct. 13.4 19.3 16.9 9.1 14.4 4.8 Per ct. 21.3 11.3 17.8 5.3 22.0 79.9 Per ct. $0. 73 .30 .42 .05 .75 Grams. 2, 695 1,300 1,445 710 3,310 200 Grams. 361 262 2.d0 64 477 10 Grains. 574 154 254 38 72R 160 Grams. Suet Total 2.25 .18 9,720 455 1,404 92 1,908 28 20.2 6.2 Lamb : 15.5 14.8 19.1 23.7 .15 .78 1,105 2,720 171 40i 211 045 Leg fat Total .93 .12 .01 3,825 574 850 Pork : 14.1 25.6 100.0 400 40 56 102 40 Total .13 .38 .91 .50 .41 440 2,125 1,600 10,520 1,745 50 317 18 347 129 142 225 1,307 421 164 Egn-.q (1] pe- cen*" shell) 14.9 1.1 3.3 7.4 10.6 81.7 4.0 9.4 "'i'.h' 51.0 Milk 526 5.69 30, 430 2,937 5,051 VEGETABLE FOOD. Cereals, sugar, etc. : 9.3 7.8 10.2 10.3 6.2 1.0 .4 2.2 9.4 15.7 77.6 79.0 60.6 70.6 61.9 .100.0 .03 .06 .78 .09 .15 .33 125' 455 14, 250 455 765 3,510 12 35 1,454 47 47 1 2 313 43 120 97 Kice 8 635 397 Total 1.44 19, 560 1, 505 479 Vegetables : ■ .9 2.8 .7 1.5 1.1 24.1 4.4 2.1 1.0 1.2 1.4 .4 1.3 .3 .4 .3 1. I .5 .1 . 1 ,2 7.2 19.3 3.6 8.9 2.7 61.5 16.1 Ifi. 4.6 4.0 8.7 .02 .10 .02 .07 .06 .10 .12 .25 .0,-) .09 .08 310 455 60 270 230 905 680 4,060 340 1,020 2,130 3 13 1 6 Corn, canned 88 4 3 218 30 85 3 12 30 1 1 10 3 4 24 656 Peas, ^rreeii Potatoes (21 per cent refn.se) . . 110 731 10 2 4 41 Tnrniijs (17 ijer cent refuse).. 185 Total .90 10,400 401 1, oofT 32 511 1,781 1 2.40 30, 020 1 Total food ■ 1 8.09 60. 450 4,933 5,662 16, 626 1 Table and kltoben waste (a) 20.4 36.7 •33.0 705 144 269 233 a Analyzed in connection witb tbis dietary. 78 Table 38. — Weights and percentages of food materials and nutritive ingredients per man 2>er day in dietary study No. Si. Weights. Percentages of total food. Kind of food material. Food material. Protein. Fat. Car- bohy- drates. Food mate- rial. Pro- tein. Fat. Car- bohy- Cost, drates. PER MAN PER DAY. Beef, real, and mutton. . Grams. 241 7 37 28 188 30 Grams. 37 1 5 Grams. 48 2 4 23 7 3 Grains. rer ct. 22.7 .7 3.4 2.6 17.7 2.8 Perct. 41.1 1.1 6.3 .4 7.1 2.6 Perct. 49.9 2 5 4.0 23.4 7.8 2.9 Perct. Perct. 41.3 1.6 4.7 11.2 Milk Condensed milk 6 2 9 16 a. 2 6.1 5.2 i 5.0 Total animal food . 5i)l 51 87 25 49.9 58. 6 1 90. 5 8. 4 69. 9 Cereals, augaTS,8tarches 354 180 29 7 S 1 240 31 33.2 16.9 33.4 8.0 8.9 .6 81. 2 18. 3 10.4 11.8 Total vegetable food 534 36 9 271 50.1 41.4' 9.5 91. 6 30. 1 Total food 1,065 87 96 290 100.0 1 100.0 j 100.0 j 100.0 100.0 Table 39. — Nutrients and potential energy in food purchased, rejected, and eaten per man per day in dietary study No, S4. Cost. Weights and fuel value. Percentages of total. Kind of food. Protein. Fat. Car- bohy- drates. Fuel value. Pro- tein. Fat. Car- bohy- drates. Fuel A'alue. PER MAN PER DAT. Food purchased : Cents. 10 4 Grams. 51 36 Grams. 87 9 Grams. 25 271 Calories. 1, ll'5 1,340 Per ct. 58.6 41.4 Per ct. 90.5 9.6 Per cL. 8.4 91.6 Per ct. 45 5 Vegetable 54.5 Total 14 87 96 296 2,465 100.0 100.0 100 ! 100 Waste : 2 1 4 45 20 2,3 4.5 .2 """i.i' 2.0 4 8 ._ Total 3 4 4 65 2.9 4.7 1.4 2.8 Food actually eaten : 49 35 83 9 25 267 1,080 1,320 56.3 40.8 86.0 9.3 8.4 90.2 43 5 53.7 Total 84 92 292 2,400 97.1 95.3 98.6 97.2 DIETARY STUDY OF A CARPET DYER'S FAMILY (No. 35). , The study began April 27, 1895, and continued 10 days. The members of the family aud number of meals taken were as follows: Jleals. Man (Irish) 34 years old 30 Woman (Irish) 34 years old (30 meals x 0.8 meal of man), equivalent to 24 Girl 14 years old (30 meals x 0.7 meal of man), equivalent to...... 21 Boy 12 years old (30 meals X 0.6 meal of man), equivalent to 18 Girl 11 years old (30 meals X 0.6 meal of man), equivalent to 18 Boy 7 years old (30 meals X 0.5 meal of man), equivalent to 15 Girl 6 years old (30 meals x 0.5 luoal of man), equivalent to 15 Girl 4 years old (30 meals x 0.4 meal of man), equivalent to 12 Boy 3 years old (30 meals x 0.4 meal of man), equivalent to 12 Girl 2 years old (30 meals X 0.4 meal of man), equivalent to 12 Girl 8 mouths old (30 meals x 0.3 meal of man), equivalent to 9 3 male boarders 90 Total number of meals taken equivalent to 276 Equivalent to 1 man 92 days. Bemarlcs. — Rent, $14 per month ; top floor ; five rooms. 79 Table 40. — Food materials and iahle and kitchen wastes in dietary study No. 35. Composition. Total cost. TVoightused. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Total ibod ma- terial. Pro- tein. Fat. Car- boliy- drates. ANIMAL FOOD. Beef: Per ct. 15.7 12.0 18.1 31.8 4.8 Per ct. 10.2 36.5 12.6 6.8 79.9 Per ct. $0.19 .50 .71 .10 Grams. 080 6,190 2,040 170 135 Grams. 107 743 369 54 6 Grams. 6!) 2,259 257 12 108 Grams. Cross ribs Dried and smoked 1 Suet 1 Total 1.50 9,215 1,279 2,705 I Pork: 14.1 9.2 13.3 25.6 61.8 33.4 63 45 i -^^ 2,496 1,360 4,625 352 125 615 639 840 1,546 Ham Total 2.07 .65 8,480 2,495 1,092 312 3,024 254 12.5 10.2 Fish, etc. : 10.6 20.7 25.3 .2 10.8 12.7 ....... .20 .36 .12 905 005 455 96 187 1)5 2 98 68 Sardines, canned Total .68 1.10 2.25 .18 .79 .09 2,266 3, 940 3,630 410 11, 725 455 398 587 33 123 387 37 4,248 158 418 3,107 159 469 32 10, 320 Eggs (12.5 per cent shell). . 14.9 .9 29.9 3.3 8.2 10.6 85.6 38.9 4.0 7.1 ""2'6' 5.0 52.3 Butter (a) Cheese, English l\ Milk. 687 238 9.21 .08 .10 .12 .08 .08 1.17 .88 .05 .16 .10 .12 .02 .08 .67 42,615 VBUETABLE FOOD. Cereals, sugar, etc. : Barley 9.3 11.3 1.9.1 7.8 10.1 8.6 9.0 7.6 7.0 10.3 11.7 8.6 .4 1.0 1.1 7.7 .4 .7 2.7 .9 6.8 8.1 9.4 1.6 3.9 .3 77.6 74.6 68.3 79.0 55.9 52.1 54.7 49.0 63.4 70.5 72.9 52.6 87.5 100.0 680 1,725 1,300 410 1,000 12, 650 9,205 410 665 455 466 115 455 6,850 63 195 205 32 101 1,079 828 31 40 47 53 10 7 ]9 105 2 7 339 83 28 46 43 7 4 628 O.Tt ilakes (a) KlOB 559 Do (a) 5,036 Cake, apple 358 321 60 Sugar 6,850 Total 3.70 36, 235 2,686 32 41 333 6 69] 2-> 792 Vegetables : Cabbage sprouts (ct) 1.8 1.5 2.1 3.8 .4 .4 .1 .9 1.7 8.9 18.0 8.9 .10 .20 .71 .03 1,770 2,765 15, 865 170 7 11 16 30 Potatoes (19.5 per cent refuse) . Soup greens 2,856 Total 1.04 20, 670 412 36 Pruit, nuts, etc. : Jam 1.1 .5 2.0 2.5 "".'2 .7 4.7 77.1 5.3 58.6 74.7 .23 .08 .23 .09 575 225 680 455 6 1 14 443 s' Prunes, dried 398 "* Total .63 1,935 32 26 1 193 Total vegetable food 5.37 58, 740 3,130 753 07 132 Total food 14.58 101, 355 7,378 11, 079 27, 980 Table and kitchen waste (a) Clear fat 11.2 39.3 100.0 43.1 775 115 87 306 115 335 Total 890 87 421 335 a Analyzed in connection with this dietary. 80 Table 41. — Weights ami percentages of food materials and nutriiire inqredients per man per day in dietary study No. 35. Kind of food material. PER MAN PER DAY. Beof, veal, and mutton. Pork, lavd, utc Poultry Fisli, etc Ejrgs Butter Clieoae, English Milk Condensed milk rood i material. Grams. Grams. 52 8 77 10 27 25 43 39 i 12,1 Grams. 12 28 3 2 4 34 2 5 Car- bohy- Percentages of total food. Food mate- rial. Per ct. 5.0 7.5 2.6 2.4 4.1 3.8 .4 12.4 .5 Total anira al food . CereaLs, Bugars.starches Vegetables rruits 397 214 21 30 4 260 32 13 Total vegetable food 633 34 ^ s 305 Total food 1,032 72 j 98 1 314 38.5 20.7 2.1 Pro- tein. Per 11, 13. 4. 6. 40.7 5.9 .5 rat. Per 12. 28. 2. 1. 4. 34. 1. 5. Car- bohy- drates. Per ct. 10.3 14.2 3.8 4.6 7.5 l.i.4 1.2 6.4 .6 2.9 1 7.7 .4 .3 82.6 10.4 4.1 03.0 25.6 7.1 4 3 100.0 100.0 Table 42. — Nutrients and liofcnlial everf/y in food pttr chased, rejected^ and eaten per man per daij In dietari/ study No. 35. "Weights and fuel ralue. Percentages 5f total food. Kind of food. Cost. Protein. Fat. Car- bohy- drates. Fuel value. Pro- tein. Fat. Car- bohy- drates. Fuel A'aliie. PER MAN PER DAY. Food purchased: Animal Vegetable Cents. 10 ('ira)n^-. :;8 34 Grains. 90 Grams. 305 Caloric. 1,030 1, 465 Per ct. 52.9 47.1 Per ct. 91.6 8.4 Perct. 3.0 97.0 Fcrct. 41.9 58.1 Total Waste : 10 72 98 : 314 •2, 495 100.0 100.0 100.0 100.0 1 5 50 15 .7 .5 3.7 .1 'i'i' 1.6 4 7 Total 1 5 : 4 65 1.2 3. S 1.2 Food actually eaten : 37 34 85 ' 9 8 301 9B0 1,450 52.2 46.6 87.9 8.3 3.0 95.8 57 4 Total 71 93 , ;no 2,430 98.8 96.2 9S 8 97 7 DIETARY STUDY OF A GERMAN FAMILY (No. 37). The study began May 16, 189.5, aud eoutiuued 10 days. The members of the family and numbei' of meals takou ^vere as follows : Mi-ala. Man (Germau) 30 jears old 10 Woman (German) 40 years old (30 meals X 0.8 meal of man), equiv- alent to 24 Girl 21 years old (30 meiils X 0.8 meal of man), equivalent to 24 Girl 20 years old (30 me:il8 X 0.8 mealof man), equivalent to 24 Girl 13 years old (30 meals x 0.6 meal of man\ equivalent to 1)^ Girl 7 years old (30 meals x 0.5 iu.eal of man), ei|uivalent to 15 Girl 5 years old(30 meals X 0.4 meal of man), equivalent to 12 Total number of meals taken, e'luiv^alent to 127 Equivalent to 1 man 42 days. Remarks. — Total income, $15 per week. Kent, .■)* 14 per month ; top Hoor, five rooms. 81 Table 43. — Food materials and table and kitchen toastes in dietary study No. S7. Composition. Total cost. "Weight used. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Total food ma- terial. Protein. Fat. Car- bohy- drates. anijUlL food. Beef: Per ct. 9.1 4.8 Per ct. 5.3 79.9 Per ct. $0.32 6rams. 4,030 225 Grams. 367 11 Grams. 213 180 Grams. Suet .... Total .32 4,256 378 393 Yeal: 16.6 19.9 8.7 10.7 .25 .36 1,816 1,815 301 361 168 194 Totf 1 .61 3,u;.o 062 352 Mutton : 13.2 1.1 28.6 95.4 .13 025 85 83 1 178 81 .13 7,0 84 259 Pork; 14.1 17.9 1.8 25.6 18.5 87.2 100.0 .12 .83 .10 .08 465 2,950 456 455 64 528 8 116 546 397 455 Lard Total 1.13 .27 .35 .42 4,3l.=i 1,005 565 2,720 600 132 1,514 95 457 193 l:).l 9.5 82.4 7.1 "52' 3' 8.2 223 1,423 3.23 17, 190 2,079 3,263 1 423 VEGETABLE FOOD. Cereals, sugar, etc. : 11.3 10.1 9.5 8.6 11.7 8.5 1.1 .7 1.2 6.6 1.6 9.6 74.6 55.9 62.8 53.9 72.9 54.4 100.0 .08 .25 .11 .50 .09 .20 .04 1,195 3,090 1,785 2,960 455 1,680 455 135 312 170 255 53 143 13 22 21 195 7 161 891 1,727 942 1, 595 332 RolLs milk . . 914 455 ^ Total . 1.27 11, 620 1,068 419 6,856 Vegetables : 22.3 2.1 1.1 1.0 1.3 1.6 1.3 4.4 2.1 1.4 3.8 1.2 1.8 .4 .5 .4 .4 .4 .4 .6 .1 .1 .9 .2 59.1 5.8 9.0 5.0 3.3 8.9 3.3 16.1 18.0 6.6 8.9 4.0 .15 .15 .02 .02 .10 .06 .02 .05 .19 .02 .10 .12 1,245 1,300 265 340 630 1,025 40 820 3,805 245 975 905 278 27 3 3 8 15 1 36 80 3 37 11 22 5 1 1 3 4 736 (Jabbage (28.5 per cent refuse) . Carrots (18'per cent refuse). .. 75 24 17 Lettuce (21.5 percent refuse). 21 91 1 Peas, green, (without pods) . - . Potatoes (27.5 per centrefuse). Radisbes (29 per cent refuse) . 4 4 132 685 16 9 2 87 36 Total 1.00 11, 595 502 66 1,921 Pruita, nuts, etc : 1.4 1.2 2.4 3.0 .8 57.6 50.8 68.9 .05 .08 .05 225 680 370 3 8 9 7 130 J^ly 407 Prunes, dried (19 per cent ref- 3 255 Total , , . 1 .18 1,275 20 10 792 2.45 24,490 1,590 484 9,569 1 5.68 41, 680 3,669 3,1*7 10, 992 Table and kitchen waste (a) 35.9 24.2 25.3 275 98 66 69 a Analyzed in connection with this dietary. 8076— No. 46 6 82 Table 44. — Weights and percentages of food materials and nutritive ingredients per man per day in dietary study No. S7. ■WeightB. Percentages of total food. Kind of food material. rood material. Protein. Fat. Car- bohy- drates. Food mate- rial. Pro- tein. Fat. Car- bohy- drates. Coat. PEE MAN PER DAT. Beef, veal, and mutton . . Grami. 204 103 24 13 65 Gra/ms. 27 14 3 Gramas. 24 .36 2 11 5 Grams. Per ct. 20.6 10.4 2.4 1.3 6.5 Per ct. 30.6 16.4 3.6 Per ct. 26.8 40.4 2.5 12.2 5.2 Per ct. Per ct. 23.1 18.8 4.5 Butter 5.8 Condensed milk 6 34 7.0 Total animal food . 409 49 78 34 41.2 56.7 87.1 12.9 59.2 Cereals, sugara.starohes 277 276 30 25 12 1 10 1 163 46 19 27.9 27.8 3.1 29.1 13.7 .5 11.2 1.5 .2 62.4 17.5 7.2 21.1 16.7 3.0 Total vegetable 583 38 11 228 58.8 43.3 12.9 87.1 40.8 Total food 9i)2 87 89 262 100.0 100.0 100.0 100.0 100.0 Tablk 45. — Nutrients and potential energy in food purchased, rejected, and eaten per man per day in dietary study No. 37. Cost. "Weights and fuel value. Percentages of total food. Kind of food. Protein. Fat. Car- bohy- drates. Fuel value. Pro- tein. Fat. Car- bohy- drates. Fuel value. PER MAN PER DAY. Food purchased : CenU. 08 05 Qrarm. 49 38 Grams. 78 11 Grams. 34 228 Calories. 1,065 1,190 Per ct. 56.7 43.3 Per ct. 87.1 12.9 Per ct. 12.9 87.1 Perct. 47.1 Vegetable 52.9 Total 13 87 89 262 2,255 100.0 100. 1 100. 100 Waste: 2 1 15 5 2.4 .3 1.7 .1 1 .6 1.0 1 .4 Total 2 1 1 20 2.7 1.8 1 .6 1 4 Food actually eaten : 47 38 77 11 34 227 1,050 1,185 54.3 43.0 85.4 12.8 12.9 86.5 46 1 62.5 Total 85 88 261 2,235 97.3 98.2 1 09 4 98.6 1 DIETAET STUDY OF A SAILORS' BOARDING HOUSE (No. 38). The study began May 16, 1895, and continued 10 days. The members of the family and number of meals taken were as follows: Meals. Man about 30 years old 30 Woman about 50 years old (30 meals X 0.8 meal of man), equivalent to. 24 Woman about 18 years old (30 meals X 0.8 meal of man), equivalentto. 24 Woman about 16 years old (30 meals X 0.8 meal of man), equivalent to. 24 Male boarders (mostly sailors) 102 Total number of meals taken equivalent to 204, Equivalent to 1 man 68 days. 83 Tablk 46. — Food materials and table and kitchen wastes in dietary study No. , Composition. Total cost. Weight used. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Total food ma- terial. Protein. Fat. Car- bohy- drates. ANIMAL FOOD. Beef: Hound Per ct. 18.1 9.1 12.3 19.7 31.8 12.4 4.8 Per ct. 12.6 5.3 7.3 13.5 6.8 29.2 79.9 Per ct. ...... $1.23 .26 .30 .08 .10 1.20 Grams. 4,080 1,925 2,385 455 225 7,940 485 Grams. 738 175 293 90 72 985 23 Grams. 514 102 174 61 16 2,318 388 Grams. Meat, chopped 1 Suet Total 3.17 17,495 2,376 3,572 120 210 136 1 Veal: 16.0 20.1 4.8 8.6 8.4 79.9 .24 .60 1,390 2,495 170 222 501 8 Tallow Total .84 .10 4,055 905 731 106 466 159 Mutton, stew meat „ ii.7 17.6 14.1 9.2 25.5 61.8 100.0 .48 .30 .18 1,815 1,245 570 256 114 465 769 570 Total .96 3,630 370 1,804 Fiali, etc. : 6.3 8.2 6.5 .3 .2 .4 '"'4."2" .25 .22 .15 2,525 2,270 615 159 186 33 8 5 2 .62 .65 1.20 .30 .10 .10 .05 .41 5,310 2, 155 2,270 905 115 905 1,816 2,270 378 321 15 228 1,870 310 34 3r6 9 161 Eggs (16.5 per cent refuse) 14.9 10.6 82.4 34.3 29.4 4.0 .5 7.1 '"".8 .4 5.0 4.8 62.3 24.9 23.0 3.3 3.0 8.2 225 26 30 54 186 8 Milk 45 87 1,187 8.50 41, 830 4,803 8,664 VEGETABLE FOOD. Cereals, sugar, etc. : I'lour 10.3 7.8 10.1 10.1 9.5 1.1 .4 .7 .7 1.2 74.6 79.0 55.9 55.9 52.8 100.0 .04 .06 .13 .33 .04 .10 455 540 735 5,040 625 905 61 42 74 509 59 6 2 5 35 8 339 Rice 427 Pumpernickle and zwieback.. 4U 2,817 330 Total .70 8,300 736 55 6 229 Vegetables : Beans, dry 22.3 2.2 1.6 2.1 .9 .8 3.8 1.0 1.3 1.5 4.4 2.1 1.0 1.2 1.8 .4 .1 .4 .4 .2 .9 .4 .4 .4 .5 .1 .1 .2 59.1 9.4 9.6 5.8 7.2 2.5 8.9 5.0 3.3 8.9 16.1 18.0 4.6 4.0 .13 .08 .08 .22 .03 .12 .07 .01 .07 .08 .08 1.27 .10 .14 1,645 655 1,640 945 600 1,475 130 340 445 1,360 500 22,645 515 1,590 367 14 20 20 6 12 5 3 6 20 22 476 5 19 30 3 2 4 2 3 1 1 2 5 3 23 972 82 Beota (24 per cent refusei 157 55 43 Cucumbers (l.Spercentrefase) 37 12 17 Lettuce (15 per cent refuse) . . . 15 121 1 80 Potatoes (9.5 per cent refuse) . . 4,076 24 3 64 2.48 34,485 1,000 82 5,736 3.18 42, 785 1,735 137 10, 964 Total food 11.68 84, 615 6,538 8,801 12, 315 Table and kitchen waste (b) 16.1 70.3 5.7 355 57 260 20 a Olive oil 115 grams. b Analyzed in connection with this dietary. 84 Table 47. — Weights and percentages of food materials and nutritive ingredients per man per day in dietary study No. S8. Weights. Percentages of total food. Kind of food material. Food material. Protein. Fat. Car. bohy- drates. Food mate- rial. Pro- tein. Fat. Car- bohy- drates. C.st. PER MAN FEB DAY. Beef, veal, and mutton . Qrama. 330 53 78 32 34 15 13 27 33 Orams. 47 5 5 5 Grams. 62 27 Oramt. Per ct. 26.5 4.3 6.3 2.5 2.7 1.8 1.1 2,1 2.7 Per ct. 49.2 5.7 5.8 4.9 "'i.8 .5 .8 2.8 Per ct. 47.7 20.5 2 21.3 3.9 .4 .1 1.8 Per ct. "'o'i' .1 .4 .7 9.6 Per ct. 35.2 8.2 Fiah etc 5.3 3 27 5 1 5.6 Butter 10.3 4 3.4 Milk i 1 18 .9 Buttermilk 1 3 .4 Condensed milk 2 3.5 Total animal food.. 615 70 127 20 49.4 7:J.5 98.5 11.0 72.8 Cereala, sugars, starches 122 507 11 15 1 1 77 84 9.8 40.8 11.2 15.3 .6 .9 42.4 46.6 6.0 21.2 Total vegetable food 629 26 2 161 50.0 26.5 1.5 89.0 1 27.2 Total food 1,244 96 129 181 100.0 100.0 100.0 100.0 100.0 Table 48. — Nutrients and potential energy in food purchased, rejected, and eaten per man per day in dietary study No. 38. Cost. "Weights and fuel value. Percentages of total food. Kind of food. Protein. Fat. Car- bohy. drates. Fuel value. Pro- tein. Fat. Car- bohy- drates. Fuel value. PER MAN PER DAT. Food purchased : Cents. 12 5 Grams. 70 26 Grams. 127 2 Gram,s. 20 101 Calories. 1,550 785 Per ct. 73.5 26.5 Per ct. 98.5 1.5 Per ct. 11.0 89.0 Perct. 66 5 Vegetable 33.5 Total 17 96 129 181 '2,335 100.0 100.0 100.0 100 "Waste ; 1 4 40 .8 .1 2.8 -'a' 1 6 Total 1 4 40 .9 2.8 .2 1 7 Food actually eaten : 69 26 123 2 20 161 1,519 785 72.7 26.4 95.7 1.5 11.0 88.8 64 9 Vegetable Total 95 125 181 2,295 99.1 97.2 99.8 98 3 DIETARY STUDY OF A TRUCKMAN'S FAMILY (No. 47). The study began June 5, 1895, and continued 10 days. The members of the family and number of meals taken were as follows :' Meals. Man 48 years old 27 Woman 38 years old (30 meals x 0.8 meal of man), equivalent to. .. 24 Girl 21 years old (30 meals x 0.8 meal of man), equivalent to 24 Boy 17 years old (27 meals x 0.8 meal of man), equivalent to 22 Girl 16 years old (30 meals X 0.7 meal of m.an), equivalent to 21 Bpy 13 years old (27 meals X 0.6 meal of man), equivalent to 16 Boy 9 years old (30 meals X 0.5 meal of man), equivalent to 15 Infant (30 meals x 0.3 meal of man), equivalent to 9 Total number of meals taken equivalent to 158 Equivalent to 1 man 63 days. 85 Table 49. — Food materials and table and kitchen wastes in dietary study No. 47. Composition. Total cost. Weight used. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Total food ma- terial. Protein. Fat. Car- bohy- drates. ANIMAL FOOD. Beef: Per ct. 18.1 14.7 4.3 21.7 Per ct. 12.6 19.4 79.9 18.8 Per ct. $1.39 .60 Grama. 3,460 3,400 200 905 Chams. 626 500 10 196 Grami. 436 659 100 ' 170 Grams. Suet Frankfort sausages 0.4 .28 4 Total 2.27 .60 7,966 2,270 1,332 384 1,425 163 4 Veal, leg 16.9 7.2 Pork: 14.1 9.2 25.6 61.8 100.0 30 .17 .13 1,335 626 515 188 68 342 386 616 Cottolene and olive oil (a) Total .60 .15 .66 1.50 .10 .82 .32 2,475 905 2,500 2,770 115 9,300 905 246 96 328 1,243 2 237 2,282 40 372 64 Fish, cod, fresh 10.6 13.1 .2 9.5 82.4 34.9 4.0 7.1 6.0 52.3 Butter Cheese, Stviss 27.6 3.3 8.2 32 307 74 1 465 Condensed milk 473 Total animal food 7.01 29, 205 6,828 943 VEGETABLE FOOD. Cereals, sugar, etc. : 9.5 10.1 8.5 7.0 8.6 3.3 1.2 .7 9.6 8.1 6.6 9.8 52.8 55.9 64.4 63.4 63.9 41.7 100.0 .79 .10 .60 .30 .10 .10 .27 9,270 1,420 4,535 905 400 570 3,005 880 143 385 63 34 19 111 10 435 73 26 56 4,895 794 Holla milk . .. 2,467 574 Cake Pie, apple Suffar 238 3 005 Total 2.20 20, 105 1,524 711 19 189 Vegetables : 22.3 2.2 1.3 6.2 1.5 24.1 3.6 1.8 .8 1.2 1.8 .4 .1 .8 .4 1.1 .2 .1 .4 .2 69.1 9.4 7.7 7.1 8.9 61.5 9.8 15.3 3.9 4.0 .15 .19 .09 .16 .14 .08 .24 .93 .08 .08 1.360 2,155 1,020 3, 290 1,050 906 1,360 16, 116 1,815 905 303 47 13 171 16 218 49 272 15 11 25 9 1 26 4 10 3 15 7 2 804 203 Beets 234 S56 133 Potatoes • 2, 312 71 Tomatoes, canned 36 2.14 28, 975 1,115 102 4,521 1.0 1.1 .7 6.8 77.1 .48 .14 3,400 455 34 5 24 231 351 1 .62 3,855 39 24 582 ■| 5.03 12.03 62, 935 82, 140 2,678 5,477 837 6r6'65~ 17,292 1 Total food 1 18, 235 Table and kitchen waste; 10.1 9.6 2.2 5.2 2.1 .7 1.2 .4 .8 .1 55.9 62.8 9.4 7.1 18.0 340 905 595 1,305 1,195 34 86 13 68 25 2 11 2 10 1 190 478 S6 93 Potatoes, edible portion 215 Total 4,340 226 26 1,032 a Olive oil, 60 grams. 86 Table 50. — Weights and percentages of food materials and nutritive ingredients per man per day in dietary study No. 47. ■Weights. Percentages of total food. Kind of food material. Food material. Protein. Fat. Car- bohy- drates. Food mate- rial. Pro- tein. Fat. Car- bohy- drates. Cost. PEE MAN PER DAT. Beef, veal, and mutton. . Grams. 193 47 Grams. S2 5 Grami. 30 23 Grams. Per ct. 12.4 3.0 1.1 3.0 3.6 .2 11.3 1.1 Per ct. 31.3 4.5 1.8 6.0 '.e 6.6 1.3 Per ct. 23.2 18.2 Per ct. Per ct. 23 9 5.0 jTish, etc - 17 ■ 2 1 2 47 56 2 .176 17 6 i' 6 1 5 46 1 7 1 3.5 35.9 .« 5.5 .9 ""'i.h' 2.6 5.4 Butter . 12 5 .8 Milk 9 9 6.8 CondenBed milk 2.7 Total animal food . 555 53 113 18 35.7 51.1 87.8 5.2 58.3 Cereals, sugars, starches Vegetables 379 647 73 29 21 1 13 2 1 230 85 11 24.4 35.2 4.7 27.8 20.4 .7 10.4 1.5 .3 66.8 24.8 3.2 18.8 17 8 Prnits. .. 5 1 Total vegetable 999 51 16 326 64.3 IR. 9 12.2 94.8 Total food 1,554 104 129 344 1 100.0 1 100.0 100.0 100.0 100.0 Table 51. — Nutrients and potential energy in food purchased, rejected, and eaten per man per day in dietary study No. 47. Cost. "Weights and fuel value. Percentages of total food. Kind of food. Protein. Fat. Car- bohy- drates. Fuel value. Protein. Fat. Car- bohy- drates. Fuel value. PER MAN PEK DAT. Food purchased : Cents. 13 10 Grams. 53 51 Grams. 113 16 Grams. 18 326 Calorics. 1,340 1,690 Per ct. 51.1 48.9 Per ct. 87.8 12.2 Per ct, 5.2 94.8 Perct. Vegetable 65.8 Total 23 104 129 344 19 3,030 95 100.0 4.1 100.0 .4 100.0 5.7 4 Food actually eaten : 53 47 113 16 18 307 1,340 1,696 51.1 44.8 87.8 11.8 5.2 89.1 Vegetable 52 4 Total 100 129 325 2,935 95.9 99.6 94.3 DIETARY STUDY OF A SEWING "WOM:AIs"S FAMILY (So. 48). The study began May 29, 1895, and continued 7 days. The members of the family and number of meals taken were as follows : Meals. Woman (German) 33 years old (21 meals x 0.8 meal of man), equiv- alent to 17 Boy 14 years old (21 meals x 0.8 mnal of man), equivalent to 17 Boy 11 years old (21 meals X 0.6 meal of man), equivalent to 13 Boy 8 years old (21 meals X 0.5 meal of man), equivalent to 11 Girl 6 years old (21 meals X 0.5 meal of man), equivalent to 10 Boy 4 years Old (21 meals x 0.4 meal of man), equivalent to 8 Boy 3 years old (21 meals X 0.4 meal of man), equivalent to 8 Total number of meals taken equivalent to 84 Equivalent to 1 man 28 days. Remarks. — The mother took in sewing and went out cleaning. The oldest boy earned $3 a week. Bent, $10 per mouth. 87 Table 52. — Food materials and table and kitchen wastes in dietary study No. 48. Composition. Total cost. ■Weight naed. Kind of food material. Pro- tein. l?at. Car- bohy- drates. Total food ma- terial. Protein. Pat. Car- bohy- drates. ANIMAL FOOD. Perot. 9.1 14.1 25.3 13.1 Ferct. 5.3 25.6 12.7 9.5 82.4 4.0 Ferct. ""b'.O $0.10 .24 .08 .39 .10 .47 Grams. 455 905 230 1,625 225 8,390 Grams. 41 128 58 213 Grams. 24 282 29 15-1 185 336 Grams. Milk- .- 3.3 277 419 Total animal food 1.38 U, 830 717 960 419 VEGETABLE POOD. -Cereals, sugar, etc. : 9.3 11.3 9.5 11.9 10.2 8.6 10.3 1.0 1.1 1.2 .3 5.2 6.6 9.4 77.6 74.6 52.8 51.5 60.4 53.9 70.5 100.0 .04 .07 .12 .05 .17 .10 .04 .16 340 1,360 1,135 905 1,080 565 455 1,735 32 154 108 108 110 49 47 3 15 14 3 56 37 43 264 1,014 599 Bread, rye, and "wheat, stale. . . 466 652 305 321 1,735 Total .75 7,575 608 171 5,366 Vegetables : 22.3 1.8 1.0 .4 1.2 1.8 .1 .1 .4 .2 59.1 15.3 4.6 2.2 4.0 .15 .09 .02 .02 .06 905 1,815 286 180 1,135 202 33 3 1 14 16 2 i' 2 535 277 13 Khu-barb 4 45 Total .34 4,320 253 21 874 1.09 2.47 ll, 895 23, 725 861 1,578 192 6,230 1,152 6,649 9.5 1.2 52.8 965 92 12 509 Table 53. — Weights and percentages of food materials and nutritive ingredients per man per day in dietary study No. 48. "Weights. Percentages of total food. kind of food material. rood material. Protein. rat. Car- bohy- drates. rood male- rial. Pro- tein. Fat. Car- bohy- drates. Cost. PEE MAN PEE DAT. Beef, veal, and mutton . Grams. 16 32 8 58 8 300 Grams. 1 .'> 2 8 Grams. 1 8 1 6 7 12 Grams. Fer ct. 1.9 3.8 1.0 6.9 .9 35.4 Ferct. 2.6 8.1 3.7 13,5 "17." 5' Ferct. 2.1 20.1 2.5 13.4 16.0 29.2 Fer ct. ""h'.i Per ct. 4.1 9.7 3.2 15.8 4.1 Milk 10 15 19.0 Total animal food. 422 26 34 15 49.9 45.4 83.3 1 6.3 14. 9 80. 6 l.S 13.1 65.9 Cereals, s agars, starches 271 164 22 9 6 1 191 31 31.9 18.2 38.5 16.1 30.4 13.7 Total vegetable food 425 31 7 222 50.1 54.6 16.7 93.7 44.1 Total food 847 57 41 237 100.0 100.0 100.0 100.0 100.0 88 Table 54. — Nutrienia and potential energy in food purohaaed, rejected, and eaten per man per day in dietary study No. 4S. Cost. Weights and fnel value. Percentages of total food. Kicdoffood. Protein. Sat. Car- bohy- drates. Fuel Talue. Pro- tein. Fat. Car- bohy- drate's. Food value. PER MAN PEB DAT. Food purchased : Cents. 6 4 Gram.K. 26 31 Grama. 34 7 Grams. 15 222 Calories. 485 1,100 Per ct. 45.4 54.6 Per ct. 83.3 16.7 Per ct. 6.3 93.7 Per ct. 30 6 Vegetable 69.4 Total. g f;7 41 237 1,585 100.0 100.0 100.0 100.0 3 18 85 6.0 1.0 7.7 rood aotnally eaten : 26 28 34 7 15 204 485 1,015 45.4 48.6 83.3 15.7 6.3 86.0 Vegetable 63 6 Total 54 41 219 1,500 94.0 99.0 92.3 DIETAEY STUDY OF A SHOPKEEPBE'S FAMILY (No. 51). The study began June 8, 1895, and continued 10 days. The members of the family and number of meals taken were as follows : Meals. Man 64 years old 30 Man 35 years old 30 Man 25 years old 30 Girl 18 years old (30 meals x 0.8 meal of man), equivalent to 24 Boy 15 years old (30 meals x 0.8 meal of man), equivalent to 24 Girl 12 years old (30 meals X 0.6 meal of man), equivalent to 18 Total number of meals taten equivalent to 156 Equivalent to 1 man 52 days. Remarks. — Income, $15 a week ; rent, $13 a month. Tablk 55. — Food materials and table and kitchen tvastes in dietary study No. 51. Composition. Total cost. "Weight used. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Total food ma- terial. Protein. Fat. Car- bohy- drates. ANIMAL POOD. Beef: Hound steak Per ct. 18.1 9.1 21.6 15.7 Per ct. 12.6 5.3 5.4 10.2 Per ct. "i.'s" $0.24 .18 .16 .49 Grams. 905 1,080 906 2,270 Grams. 164 98 195 356 Grams. 114 57 49 232 Gramt. 16 Total 1.07 5,160 813 452 16 Pork: 9.2 1.8 61.8 87.2 .11 .40 455 2,586 42 47 281 2,254 Total .51 .40 .77 .69 .72 3,040 1,815 8,040 1,280 10,885 89 118 398 2,535 7 289 1,065 435 6.5 13.1 .4 9.5 82.4 4.0 4.2 '"h'.o 76 Batter Milk 3.3 369 544 4.06 26,220 1,777 4,773 VEOETABLE FOOD. Cereals, suc;ar, etc. ; Eice..:... 7.8 9.6 8.0 .4 1.2 8.1 79.0 62.8 51.9 100.0 .06 1.02 1.05 .31 465 15,006 8,165 3,175 36 1,426 663 2 180 661 359 7,922 4,237 3,176 Sugar Total 2.44 26,800 2,115 843 15, 693 89 Tablk 55. — Food materials and taMe and kitchen wastes in dietary study No. SI — Cont'd. Composition. Total cost. ■Weight used. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Total food ma- terial. Protein. Fat. Car- bohy- drates. VEGETABLE FOOD— Continued. Yegetablos: Per ct. 15.9 2.1 1.5 4.4 2.1 3.8 1.2 Per ct. 1.8 .4 4 .5 .1 .9 .2 Per ct. 67.1 5.8 8.9 16.1 18. U 8.9 4.0 $0.10 .10 .06 .10 .55 .04 .18 Grams. 455 1,980 680 225 8,320 215 2,420 Grams. 72 42 10 10 175 8 29 Grams. 8 8 3 1 8 2 6 Grams. 305 Cabbage (27 per cent refuse) . . 115 61 36 Fotatoes (26 per cunt refuse) . . 1,498 19 97 Total 1.13 14, 295 346 35 2,131 3.57 41,095 1 2,461 878 17, 824 Total food 7.63 66,315 1 4,238 5,651 18,460 9.5 1.2 52.8 340 1 32 4 180 Table 56. — Weights and percentages of food materials and nutritive in per day in dietary study jfo. 51. per man ■Weights. Percentages of total food. Kind of food material. Food material. Protein. Fat. Car- bohy- drates. Food mate- rial. Pro- tein. Fat. Car- bohy- drates. Cost. PBB MAN PER DAY. Beef, veal, and mutton. . Grams. 99 59 35 58 25 209 Grwms. 15 2 2 8 Grams. 9 49 Grcmis. Per ct. 7.8 4.6 2.7 4.6 1.9 16.4 Per ct. 19.2 2.1 2.8 9.4 '"i'.i Per ct. 8.0 44.9 .1 5.1 18.7 7.7 Per ct. 0.1 .'4' ""'i'g' Per ct. 14.0 6 7 2 6.2 6 20 8 10.1 7.7 Milk 7 10 9.5 Total animal food. 485 34 92 12 S8.0 41.9 84.5 3.4 1 53.2 Cereals, sugars, starches 515 275 41 6 16 1 302 41 40.4 21.6 49.9 8.2 14.9 .6 85.0 11.6 32.0 14.8 Total vegetable i'ood 790 47 17 343 62.0 58.1 15.5 96.6 46.8 Total food 1,275 81 109 355 100.0 100.0 100.0 100.0 100. Table 57. — Nutrients in potential energy in food purchased, rejected, and eaten per man per day in dietary study No. SI. Cost. "Weights and fuel value. Percentages of total food. Kind of food. Protein. Fat. Car- bohy- drates. Fuel value. Pro- tein.. Fat. Car- bohy- drates. Fuel value. PER MAN PER DAY. Food purchased : Cents. 8 7 Grams. 84 Grams. 92 17 Grams. 12 343 Calones. 1,045 1,755 Per ct. 41.0 58.1 Per ct. 84.5 15,5 Per ct. 3.4 _96.6 Per ct. 37. S Vegetable ._. ..... 62.7 Total ,- 15 81 109 355 2,800 100.0 100.0 100.0 100.0 1 4 20 .8 .1 1.0 .6 Food actually eaten : 34 46 92 17 12 339 1,045 1,735 41.9 57.3 84.5 15.4 3.4 95.6 37.3 62.1 Total 80 109 351 2,780 99.2 99.9 99.0 99.4 90 DIETARY STCTDY OF A HOUSEKEEPBE'S FAMILY (No. 52). The study began June 20, 1895, and continued 9 days. The members of the family and number of meals taken were as follows: Meala. Woman 31 years old (27 meals X 0.8 meal of man), equivalent to 22 Boy 6 years old (27 meals X 0.5 meal of man), equivalent to 13 Girl 8 years old (27 meals X 0.5 meal of man), equivalent to - 13 Girl 3 years old (27 meals X 0.4 meal of man), equivalent to 11 Total number of meals taken equivalent to 59 Equivalent to 1 man 20 days. Table 58. — Food materials used in dietary study No. 5Z. Composition. Total cost. Weight used. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Total food ma- terial. Protein. Fat. Car- bohy- dratei. ANIMAL FOOD. Beef: Per ct. 18.1 12.3 21.6 Per c t. 12.6 7.3 5.4 Per ct. ""i.'s" $0.10 .10 .05 Grams. 340 455 226 Grams. 61 66 49 Grama. 43 33 12 Gramt. Liver 4 Total .25 1,020 166 88 i, Pork: Chops "". ..'. U.l 9.2 25.6 61.8 .29 .04 1,900 116 Z68 11 486 71 Total .33 .35 .37 .10 .30 2,015 1,540 810 2,270 1,360 279 202 557 146 667 91 97 13.1 9.5 82.4 4.0 7.1 ""s'.o 52.3 Milk 3.3 8.2 75 112 113 711 Total animal food 1.70 9,015 834 1,616 B'^S VEGETABLE FOOD. Cereals, sugar, etc. : 9.9 16.9 7.8 9.5 9.1 8.0 10.3 2.0 7.2 .4 1.2 3.0 8.1 9.4 78.6 66.8 79.0 52.8 54.1 61.9 70.5 100.0 .06 .10 .03 .31 .06 .26 .30 .30 455 905 225 3,065 615 1,975 1,360 3,150 45 153 18 291 47 158 140 9 66 1 36 15 160 128 Oat flakes 605 liice 178 Bread 1,619 279 1,025 959 3,150 1.41 11, 650 852 414 7,815 Vegetables : Potatoes (2.5 per cent refuse) . 2.1 1.6 1.2 .1 .4 .2 18.0 8.9 4.0 .26 .01 .16 6,635 140 1,815 139 2 22 7 1 4 1,194 12 72 Total .48 .12 8,590 455 163 ■ 9 12 3 1 '*78 Fruits, nuts, etc. : Ppuuea, dried. 2.0 .7 68.6 267 1.96 20, 695 1,024 429 9,360 Total food 3.66 29,710 1,858 2,075 10,188 ^1 Table 59. — WeigliU and percentages affood materials and nutritive i per day in dietary study No. 52. ;« per man Weights. Percentages of total food. Kind of food material. Eood material. Protein. Sat. Car- bohj- drates. Food mate- rial. Pro- tein. Fat. Car. bohy- drates. Cost. PEK MAN FEB DAT. Beef, veal, and mutton. . Grams. 51 101 77 40 lU 68 Grams. 8 14 10 Grams. 4 28 7 33 S 5 Orams. Per ct. 3.4 6.8 6.2 2.7 7.7 4.6 Per ct. 8.9 15.0 10.9 "i.o 6.1 Per ct. 4.2 26.8 7.0 32.2 4.4 4.7 Per ct. ........ 7.0 Per ct. 6.8 9.0 9.6 Butter - - . 10.1 Milk 4 6 6 35 2,7 Condensed milk 8.2 Total animal food.. 451 42 82 41 30.4 44.9 79.3 8.1 46.4 Cereals, sugars, starches S82 130 23 43 8 21 1 391 64 13 39.2 28.9 1.5 45.8 8.8 .5 20.0 .6 .1 76.7 12.6 2.6 38.5 11.8 Fruits 3.S Total vegetable food 1,035 61 22 468 69.6 55.1 20.7 91.9 53.6 Total food 1,486 93 104 609 100.0 100.0 100.0 100.0 100.0 The amount of ■waste in. this dietary was so extremely small that it amounted to practically nothing, and the figures for food purchased represent also the food eaten. The cost and fuel value of the food purchased (and eaten) per man per day were as follows : Cost and fuel value of food purchased per man per day. Cost. Fuel value. Animal food . . Vegetable food Total ... Cents. 8 10 Calories. 1,105 2, 330 DIETARY STUDY OF A LABOKEE'S FAMILY (No. 96). The study began August 21, 1895, and continued 10 days. The members of the family and number of meals taken were as follows : Meals. Man 34 years old 30 Woman 40 years old (30 meals x 0.8 meal of man), equivalent to 24 Boy 20 years old 24 Boy 14 years old (30 meals x 0.8 meal of man), equivalent to 24 Boy 11 years old (30 meals x 0.6 meal of man), equivalent to 18 Girl 5 years old (30 meals x 0. 4 meal of man), equivalent to 12 Total number of meals taken equivalent to 132 Equivalent to 1 man 44 daySi 92 Table 60. — Food matariaU used in dietary study No. 96. Composition. Total cost. Weighl used. Kind of food material. Pro. tein. rat. Car- bohy- drates. Total food ma- terial. Protein. Fat. Car- bohy- drates. ANIMAL FOOD. Beef: Ptr ct. 15.7 15.9 18.1 Per ct. 10.2 17.6 12.6 Perct. $0.36 .72 1.12 OramB. 1,475 2,270 4,195 Grams. 232 331 759 Grams. 150 399 629 Grams. Total 2.20 7,940 1,352 1,078 Mutton : 13.2 14.9 28.6 14.9 .32 .50 1,135 2,270 150 338 325 338 Lee Total .82 3,405 488 663 Pork: 14.1 13.3 18.2 1.8 25.6 3:1.4 37.0 87.2 .62 .15 .30 .02 3,175 340 1,360 115 448 45 248 2 813 114 503 100 Salt pork Total 1.09 .42 4,990 2,380 743 352 1,530 26 14.8 1.1 m&h, etc. : Codfish, fresh, sections 16.9 8.2 9.8 1.8 .5 .2 .6 .8 "'i'.i' .10 .35 .30 .15 905 2,270 2,040 1,360 153 186 200 24 5 5 12 11 Bluefish 91 Total .90 .05 .47 .76 .04 6,675 225 905 10, 430 180 563 29 33 21 746 417 13 91 Eeffs 13.1 9.5 82.4 4.0 7.1 ""5:6' 62.3 Butter Milk 3.3 8.2 344 15 522 94 Total animal food 6.75 37, 030 3,886 4,527 707 Cereals, sugar, etc. : 9.5 8.0 7.0 1.2 8.1 8.1 52.8 51.9 63.4 100.0 1.27 .43 .22 .08 14, 585 4,825 1,135 680 1,385 386 79 175 391 92 2,504 720 Cake.....:.:::;;:::;".".::"::"' G80 Total 2.00 21, 225 1,850 658 n 604 Vegetables ; Cabbage 1.8 2,8 1.5 .3 1.8 1.5 .8 .3 1.1 .4 ....... .6 .4 4.9 14.1 8.9 4.6 15.3 23.1 3.9 .04 .13 .06 .04 .60 .04 .42 565 480 705 455 13,610 905 9,625 10 13 12 1 245 14 76 2 5 3 28 68 21 14 5 38 2,082 209 TomatoeS) fresh 372 Total 1.33 26, 335 371 67 2,851 Total vegetable food 3.33 47, 560 2,221 725 14 455 Total food 10.08 84, 590 6,107 5,252 93 Tablk 61. — Weights and percentagei of food materials and nutritive ingredients per man per day in dietary study No. 96. -" ■Weights. Percentages of total food. Kind of food material. Food material. Protein. Tat. Car- bohy- drates. Food mate- rial. Pro- tein. Fat. Car- bohy- drates. Cost. PEB MAN PEE DAY. Beef, veal, and mutton . . Grwms. 258 113 51 150 5 21 237 4, Grams. 42 17 8 13 1 Grams. 40 35 1 1 Grams. Per ct. 13.4 5.9 2.8 7.8 .3 1.1 12.3 .2 Perct. 30.1 12.2 5.8 9.2 .5 "'s.'e' .2 Perct. 33.2 29.1 .5 .6 .4 14.2 7.9 .3 Per et. ""'o'.h,' ""'i'.l' .6 Per ct. 30.0 4 2 2 .5 Butter 17 9 4 7 Milk 8 li. 2 7.5 .4 Total animal food . . . 812 89 103 15 1 16 264 65 43.8 63.6 30.3 6.1 86.2 12.5 1.3 4.0 67.0 Cereals, sugars, starches Veget ables 482 599 42 8 25.1 31. 1 76.6 18.8 19.8 13.2 Total vegetable food 1,081 50 16 329 56.2 36.1 13.8 95.4 33.0 1,923 139 119 345 100.0 100.0 100.0 100.0 100.0 The waste was not saved in this dietary. The cost and fuel value of the food purchased per man per day were as follows : Cost and fuel value of food purchased per man per day. Cost. Fuel value. Animal food . . Vegetable food Total ... Gents. 15 Calories. 1,385 1,703 DIETARY STUDY OF A POUTER'S FAMILY (No. 97). The study began August 21, 1895, and continued 10 days. The members of the family and number of meals taken were as follows : Meals. Man 38 years old 23 Woman 47 years old (30 meals X 0.8 meal of man), equivalent to . . . 24 Boy 19 years old 24 Girl 17 years old (30 meals x 0.7 meal of man), equivalent to 21 Boy 10 years old (30 meals X 0.6 meal of man), equivalent to 18 Total number of meals taken equivalent to 110 Equivalent to 1 man 37 days. 94 Table 62. — Food materials used in dietary study No. 97. Composition. Total cost. "Weight used. Kind of food material. Pro- tein. l^at. Car- bohy- drates. Total food ma- terial. Protein. Fat. Car- bohy- dratea. ANIMAL FOOD. Beef; Pr. ct. 19.7 15.9 4.5 Pr. ct. 13.5 17.6 3.5 Pr. ct. "h'.l $0.24 .56 .10 Grama. 1,135 1,815 905 Gravis. 224 289 41 Grams. 153 319 32 Grams. 46 Total . . .90 1.18 3,855 4,420 554 583 504 1,264 46 13.2 28.6 Pork: 3.8 1.8 13.9 87.2 .12 .05 905 225 34 4 126 196 Total .17 1.10 .12 .10 .20 1,130 4,310 680 455 905 38 638 322 47 14.8 1.1 rish.etc: Codfish 16.0 15.1 6.5 .4 4.4 .4 "C'-i 109 69 59 3 20 3 38 Total .42 .95 .72 .10 1.30 .04 2,040 4,265 1,360 225 22, 680 225 237 559 26 405 1,121 77 907 16 13.1 9.5 82.4 34.2 4.0 7.1 ""•i.'i 5.0 52.3 Butter Cheese 26.0 3.3 8.2 59 748 18 5 Milk. . 1 134 Total animal food 6.88 44, 510 3,434 4,689 1 341 VEGETABLE FOOD. Cereals, suear, etc. : 16.6 7.8 9.5 8.6 4.3 10.3 7.3 ,4 1.2 6.6 9.4 9.4 68.0 79.0 52.8 53.9 66.2 70.5 100.0 .30 .04 1.01 .20 .15 .05 .50 2,720 225 7,450 1,270 1,135 225 4,990 424 17 708 109 49 23 199 1 89 84 107 21 1,849 Bread 3,933 Cake, sugar 751 159 Total 2.25 18, 015 1,330 501 12 511 . Tegetahles : 22.3 1.3 1.8 2.8 1.5 1.8 .8 3.8 1.8 .1 .3 1.1 .4 .1 .4 .9 59.1 7.7 4.9 14.1 8,9 15.3 3.9 8.9 .05 .05 .09 .07 .03 .40 .40 .06 905 1,135 1,045 180 365 9,070 8,620 455 202 15 19 6 6 163 69 17 16 1 3 2 I 9 34 4 535 87 51 Beets Cahbage Corn, green, without cob 25 32 1,387 Soup greens 40 Total 1.15 .05 21, 775 455 496 5 70 2,493 57 Fruits, Huts, etc., peaches. 1.0 12.6 571 5,260 3.45 40, 245 1,831 15, 094 Total food 10.33 84, 755 6,265 16,435 95 Table 63. — Weights and percentages of food materials and nutritive ingredients per man per day in dietary study Xo. 97. Weights. Percentages of total food. Kind of food material. Food material. Protein. Fat. Car- bohy- drates. Food mate- rial. Per ct. 9.8 1.3 5.1 2.4 5.0 1.6 .3 26.7 .3 Pro- tein. Fat. Car- hohy- drates. Cost. PER MAN PBK DAT. Beef, veal, and mutton . Grams. 224 30 116 65 115 37 6 613 6 Grams. 31 ] 17 6 15 Grama. 48 9 1 1 11 30 2 25 Grams. 1 Per ct. 21.6 .7 12.1 4.6 10.6 "i.'i" 14.2 .4 Per ct. 33.6 6.1 .9 .5 7.7 21.3 1.5 17.2 ■3. Per ct. 0.3 '.2 ""a.i' .7 Per ct. 20.1 1.6 Poultry Fish, etc 1 4.1 9.2 7 Effsa Butter 2 20 1 Milk 31 3 12 6 Condensed milk 4 Total animal food. 1,202 93 127 36 52.5 66.2 89.1 8.1 66.6 Cereals, sugars.starches 487 689 12 36 13 14 1 339 67 2 21.3 25.7 .5 25.3 9.4 .1 9.6 1.4 76.8 15.2 .4 21.8 11 1 Total vegetable food 1,088 49 15 408 47.6 34.8 10.9 91.9 33 4 Total food 2,290 142 142 444 100.0 100.0 100.0 100.0 100,0 The waste was not saved in this dietary. The cost and fuel value of the food pur- chased per man per day were as follows : Cost and fuel value of food purchased 2)er man per day. Cost. Fuel value. Animal food . . . Vegetable food Total . . . . Cents. 19 Calories. 1,710 2,010 3,720 DIETARY STUDY OF A PEINTEE'S FAMILY (So. 106). The study began August 2, 1895, and continued 10 days. The members of the family and number of meals taken were as follows : Meals. Man 44 years old .'. 30 Woman 38 years old (30 meals x 0.8 meal of man), equivalent to . .. 24 Girl 19 years old (30 meals X 0.8 meal of man), equivalent to 24 Boy 15 years old (30 meals X 0.8 meal of man), equivalent to 24 Girl 13 years old (30 meals X 0.6 meal of man), equivalent to 18 Boy 9 years old (30 meals X 0.5 meal of man), equivalent to 15 Girl 2 years old (30 meals X 0.4 meal of rnan), equivalent to 12 Total number of meals taken equivalent to 147 Equivalent to 1 man 49 days. 96 Table 64. — Food materials used in dietary atndy Xo. 106. Composit OD. Total cost. "Weight used. Kind, of food material. Pro- tein. Fat. Car- bohy- drates. Per ct. "i.'i Total fond ma- terial. Protein. Fat. Car- bohy- drat«8. ANIMAL FOOD. Beef: Fer ct. 18.1 25.0 15.9 12.3 18.1 21.6 28.5 14.2 Fer ct. 12.0 14.8 17.6 7.3 12.6 5.4 14.0 22.8 $0.45 .20 .25 .48 .18 .08 .15 .35 Gra-ms. 1,590 455 1,020 3,630 905 455 225 2,270 Qra-ms. 288 114 182 446 164 98 64 322 Orams. 200 07 180 26j 114 25 32 518 Grams. g 2.14 .61 .24 10, 550 2,040 1,815 1,658 306 212 1,401 492 319 g 15.0 11.7 24.1 17.6 Pork: U.l 14.1 13.3 9.2 25.0 25.6 33.4 01.8 .31 .30 .30 .22 •1,135 3,475 680 455 160 208 90 42 290 378 227 281 1.13 .70 .88 .10 .56 .14 3,745 3, 175 1,475 455 8,845 905 500 410 1,176 302 1,215 156 354 64 13.1 9.5 82.4 34.2 4.0 7.1 '"'2." 3' 6.0 52.3 Butter 26.0 3.3 8.2 118 292 74 10 Milk 6.50 33, 005 3,576 71 824 103 422 58 26 35 5,479 33 57 13 215 05 30 5 933 VEGETABLE FOOD. Cereals, sugar, etc. : - 15.6 10.1 9.5 10.2 8.5 7.0 . 11.7 7.3 .7 1.2 6.2 9.0 8.1 1.6 68.0 55.9 52.8 60.4 54 4 63.4 72.9 100.0 68.0 26.8 .05 .90 .10 .62 .10 .05 .10 .43 .03 .20 455 8,165 l.OBO 4,140 680 375 295 3,855 180 150 309 4,564 570 2, SOU 370 Rolls, milk Cake 238 215 3,855 122 40 Su^ar 2.7 12.5 '"47.'i' 5 19 7l' Total 2.58 .05 .10 .57 .05 .00 .04 .52 .17 19, 375 1,503 489 12, 783 Vegetables : 1.8 2.8 2.8 .7 3.8 1.5 1.8 .8 .3 1.3 1.1 .2 .9 .4 .1 .4 • 4.9 19.3 14.1 2.1 8.9 8.9 15.3 3.9 595 455 4,080 080 455 340 13, ]55 3,865 11 13 114 5 17 5 237 31 2 45 1 4 1 13 15 29 88 575 14 40 30 2.013 150 Corn, canned Potatoes Tomatoes Total 1 1.50 23, 015 433 87 2,939 Fruits, nuts, etc. : .4 .5 .4 .6 12.4 10.6 .20 .10 4,535 1,815 18 9 18 11 562 192 Total .30 0,350 27 29 754 Total vegetable food 4.44 10.94 49, 340 82, 345 2,023 605 10, 476 Total food \ 5,599 6,084 17, 409 ■■" 1 97 Table 0-'>. — ;rc,-^7, /» and percentages of food maleriah and nittiilire ingredients per man per day in dietary study ?i'(>. lOG. Weij, Prtiteiii. lits. Fill. Car- boliy- dratea. I ercciil; ^^e.s of total food. Kind of food matoriiil. 1 JTood luaterial. Food mate- rial. Pro- tein. Fat. Car- bohj'- dratea. Coat. PER MAN PER DAY. lieef, Tcnl, and mutton . . 294 76 05 30 9 181 10 Grams. 44 10 9 Orams. 45 24 6 25 3 7 2 Grams. Ferct. 17.3 4.5 S. 8 1.8 .6 10.6 1.1 J'er ct. 38.4 8.8 7.3 ....... 5.2 1.3 Per ct. 36.3 19.3 5.0 19.9 2.6 5.8 1.0 Per ct. ""i'b 2.7 Per ct. 27.3 10.3 6,4 Butter 8,1 2 6 2 .9 Milk Condensed milk 9 10 5.1 1,3 Total animal food 674 73 112 19 39.7 63.1 89.9 5.2 59.4 Cereals, sugars, starches Vegetables Fruits 413 482 129 34 9 10 2 270 60 15 24.3 28.4 7.6 28.8 7.6 .5 8,2 1.4 .5 74.1 16.5 4.2 23.6 14.3 2.7 Total vegetable 1,024 43 12 345 60.3 36.9 10.1 94.8 40.6 Total food 1, 698 116 124 364 100.0 100.0 ! 100. 100.0 100.0 The waste was not savoil in tliis dietary. The cost and fuel value of the food purchased poi- man per day were as follows : Cost and fuel value of food purchased per man per day. Animal food - . Vegetable food Total ... Cost. Cents. 13 Fuel value. Calories. 1,420 1,700 3,120 DIETAKY STUDY OF A TEUCKMAN'S FAMILY (No. 107). The study began August 2, 1895, and continued 10 days. The members of the family and number of meals taken were as follows : Meala. Man 31 years old 27 Woman 27 years old (30 meals x 0.8 meal of man), equivalent to 24 Boy 9 years old (9 meals x 0.5 mealof man), equivalent to 5 Boy 5 years old (30 meals X 0.4 meal of man), equivalent to 12 Boy 3 years old (30 meals X 0.4 meal of man), equivalent to 12 Woman 75 years old (9 meals x 0.8 meal of man), equivalent to 7 Total number of meals taken equivalent to 87 Equivalent to 1 man 29 days. 8076— No. 46 7 98 Table 66. — Food materials used in dietary study Ko. 107. Composition. Total coat. ■Weight uaeil. Kind of food material. Pro- teiu. Tut. Car- bohy- ilrates. Total food ma- terial. Protein. Fat. Car- boby- d rates. ANIMAL FOOD. Beef: Konnd Per ct. 18.1 14.2 10.9 Per ct. 12.6 22.8 1.2 Per ct. "b'.s $0.48 .42 .10 Grams. 2, 270 3, 175 905 Grams. 411 451 99 Grams. 280 724 11 Grams. 3 Total 1 1.00 .09 .27 6,360 455 2,040 961 68 275 1,021 110 318 3 15.0 13.5 24.1 15.6 Porlt : 13.3 33.4 100.0 .14 .04 565 225 76 189 225 Lard Total .18 790 76 414 risl',ptc.: 11.4 25.3 16.0 3.5 12.7 .4 .20 .04 .10 905 565 455 103 143 73 32 72 2 Total .34 .20 .72 .09 .17 .44 1,925 906 1,360 225 2,720 2,495 319 119 106 86 1,120 - 77 109 177 Egfia 13.1 9.5 82.4 34.2 4.0 7 1 '2.3' 5.0 52.3 20.0 3.3 8.2 59 90 205 5 136 1,305 3.50 19, 265 2,171 3, 638 1 449 VEGETABLE FOOD. Cereals, sugar, etc. : 15.6 7.8 9.5 8.0 6.8 10.3 7.3 .4 1.2 8.1 8.9 9.4 68.0 79.0 52.8 51.9 75.3 70.5 100.0 .10 .12 .95 .05 .05 .12 .42 905 1,136 11, 870 340 226 6S0 4,080 141 88 1,128 27 15 70 66 5 142 28 20 04 615 nice 897 6 266 176 Cooties .. 169 479 4.080 Total 1.81 19, 235 1,469 325 I'* 682 Vegetables : Beans, dry... 22.3 2.2 1.8 2.8 1.5 1.8 .8 1.8 .4 .3 1.1 .4 .1 .4 59.1 9.4 4.9 14.1 8.9 15.3 3.9 .06 .05 .04 .31 .10 .32 .10 455 400 695 4,080 905 7,260 2,270 101 9 11 114 14 131 IS 8 2 2 45 4 7 9 269 37 29 675 81 1,110 89 Total .98 16, 965 398 77 9 189 Fruita, nnts. etc. : 2.0 2.5 .7 4.7 68.6 74.7 .05 .06 455 465 9 11 3 21 267 Total 1 .11 910 20 24 1 i 2.90 36, 110 1,887 420 15, 478 Total foorl 6. JO 55, 375 4,058 3,964 16, 9-7 ! Taulb 67.- 99 -Wrlrjliis and percentages of food maieriah and nutritive ingredients per man per day in dietary study JS'o. 107. Weights. Percentages of t otal food Car. boliy- drates. s. (;08t. Kind of food material. Food mateual. Protein. Fat. Car- bohy- drates. Food mate- rial. Per ct. 15.8 1.4 2.7 1.0 2.4 .4 4.9 4.5 tein. J""'- pj;b man pek day. Beef, veal, and mutton . . Grains. a05 27 51 31 47 8 !I4 86 Grams. 45 3 7 4 Grams. 50 14 2 3 39 3 3 6 Grams. Perct. 32.9 1.9 5.2 3.0 "V.i 2.3 5.2 Percl. 37 Per ct. Per ct. '■U 9 10.6 1 1.3 1 2.2 I 28.0 1.9 2.8 1 .8 4.5 1 7.0 Fiah, etc ' •") 9 Bntter Cheese 2 3 7 1 4 Milk . 5 45 2 6 Condensed milk 6.7 Tol al animal food - 019 063 551 03 71 120 60 33.7 52.0 88.9 8.4 ; 53.8 Cereals, sugars, starches Vcetables . 50 14 1 11 3 1 437 76 32 34.5 28 3.2 37.1 10.1 .8 8.3 2 73.5 19 7 27.9 15 1 .8 5.4 Total vegetable food 1,277 65 15 545 60.3 48.0 11.1 91 1 46 2 Total food 1,926 130 135 595 100.0 100.0 100.0 100.0 100.0 The waste was not saved in this dietary. The cost and fuel value of the food pur- chased per man per day were as follows : Cost and fuel value of food purchased per man per day. Animal food — Vegetable food Total --.. Cost. Fuel value. Cents. 12 10 Calories. 1,610 2,040 4,250 DIETARY STUDY OF CAEETAKEES IN A DAT NUESEET (No. 108). The study began December 3, 1895, and continued 10 days. There were 8 women from 16 to 50 years of age. The number of meals taken were (240 meals x 0.8 meal of man) equivalent to 192 meals. Equivalent to 1 man 64 days. Bemarka. — The women were of average size, all strong and healthy. 100 Table 68. — Food materials used in dietary study Xo. 108. Composition. "Weiglit 1 Kind of food material. ANIMAL FOOD. Beef: Kib Round Knmp, no bone Sban k Sirloin Liver Corned beef Suet Pro- tein. Car- Fat. I boliy- dratea. Total cost. Total I food ma- Protein, Terct. 13.4 18.1 16.8 9.1 15.9 21.6 14.2 4.8 Per ct. 21.3 12,0 25.6 5.3 17.0 5.4 22.8 79.0 $0.60 ,78 .06 .24 .42 .24 1.14 terial. Urn Ills. Grama. 2,270 304 2, 920 628 455 76 1,815 UJ5 1,590 253 1,815 392 4,930 700 480 23 Car- Fat. boby- dratea. Grams. Grams. 483 308 117 90 280 98 33 1,124 384 Total 3.48 16, 275 2,610 2,040 2,441 459 357 2,950 739 606 33 Xamb: Loiu, DO bone 17.6 17.5 28.3 29.7 .72 .36 Total 1.08 4,650 816 1,345 Pork : 14.1 9.2 25.6 61.8 100.0 .56 .40 .09 2,155 905 515 304 83 552 559 515 Total 1.05 .60 3,575 1,815 387 289 1,626 20 14.8 1.1 Fish : 18.9 '12.2 20.7 7.1 .3 10.8 "'i.'2' .20 .10 .15 455 680 455 86 151 94 32 2 49 g Total .45 .54 2.02 1.47 10.69 1,590 1,150 2,895 21, 960 331 151 83 109 2, 385 878 6 13.1 9.5 82.4 4.0 '5."o Butter Milk 3.3 725 1,098 53, 910 5,120 9,396 1,137 VEGETABLE FOOD. Cereals, sugar, etc. : 11.3 10.1 15.6 9.5 7.0 Q.^ 3.3 1.1 1.2 7.3 1.2 8.1 8.9 9.8 74.6 74.3 68.0 52.8 63.4 75.3 41.7 100.0 72.0 87.5 .14 .04 .11 1.20 .50 .08 .04 .64 .05 .01 2,840 455 2,040 11,770 2, 215 460 765 5,560 200 140 321 46 318 1,118 155 31 25 31 5 149 141 180 41 75 2, lis :-i.l3 1,3^7 Cake . 1,404 319 144 122 .4 .3 1 Total 2.81 26, 445 2,015 622 '7 '15*^ Cabbage, edible portion 2.1 1.5 2.1 1.8 .8 1.4 .4 .4 .1 :i 0.8 8.9 18.0 27.1 3.9 8.7 .12 .03 .75 .11 .06 ,07 6,580 205 18, 49,5 2, 235 455 3,675 138 3 383 40 3 50 26 1 19 16 2 332 IS 3,329 606 13 311 Total 1.14 31,545 622 71 4,664 Fruits, niita, elc. : .4 .5 .4 .5 12.4 1U.6 .15 .13 5, 250 4,765 21 - 24 21 24 651 791 Total ... .23 4.23 10, 016 68, 005 4o 45 1, 442 2, 682 738 24, 0',8 Total food 14.93 121, 915 7,802 10, 134 25, l;.5 101 Table 69. — Weights and percentages of food materials and nutritire ingredients per man per day in dietary study No. 108. Weiglits. Percentages of total food. Kind of food material. Pood material. Protein. Fat. Car- bohy. drates. Food -p 1 Car- mate- ' , . ' Fat. lioliy- rial. 1 '"°- drates. Cost. PEE MAN PEE DAY. Beef, veal, and mutton. . Grams. 327 66 28 25 18 45 343 Grams. 51 6 4 5 3 Grams. 67 26 Grains. 1 Fer ct. 17.2 2.9 1.5 1.3 Perct.' Ferct.l Per ct. 41. 8 42. 4 0. 1 5.0 16.0 Per ct. 30.6 7.0 Poultry 3.4 .2 IS 8 '""I'i' 4.0 Fish, u'tc 1 2 37 14 3.0 Egs's .9 1.9 1.1 2 4 1 23. .T 3.6 Kutter 13.6 Milk 11 17 18.0 9.3 8.7 9.9 Total animal food. 842 80 147 18 44.2 65.6 92.7 4.6 71.7 Cereals, sugars, starches Vegetables 413 493 157 31 10 1 9 1 1 280 73 23 21.7 25.9 8.2 25 8 8.0 .0 6.1 .7 .5 71.3 18.6 5.7 18.8 7.6 Fniita 1.9 Total vegetable food....... 1,063 42 11 376 55.8 34.4 7.3 95.5 28.3 Total food 1,005 122 158 394 100.0 100.0 100.0 100.0 100.0 The waste was not saved iii this dietary. The cost and fuel value of the food pur- chased per man per day were as follows : Cost and fuel value of food purchased per man per day. Cost. Fuel value. Animal food ... "Vegetable food Total .... Vents. 17 Calories. 1,770 1,815 3,585 DIETAET STUDY OF A BUILDER'S FAMILY (No. 109). The study began November 23, 1895, and continued 10 days. The members of the family and number of meals taken were as follows Meals. Man 40 years old 29 Woman 34 years old (30 meals X 0.8 meal of man), equivalent to . .. 24 Total number of meals taken equivalent to 53 Equivalent to 1 man 18 days. Semarks. — The husband, a Scotchman, weighed 270 pounds. The wife, an Amer- ican, weighed 170 pounds. Same family as that of dietary No. 147. 102 Table 70. — Food, materials used in dii'lartj study Xo. 109. Kind of food material. ANIMAL FOOD. Sirloin , top of Soup meat, no bone . Suet Total . Lamb: Leg, no bone. Loin Slioulder Total . Pork: Chopa, no bone . Loin Ham, no bone... Salt pork Lard Total Poultry, turkey Fish : Bluefisb, 110 bone . Salmon, canned.. - Total Eggs, without ahell- Butter Cheese, cottage Milk Cream Total animal food. VEGETABLE FOOD. Cereals, sugar, etc. ; Barley Oatmeal Rice Flour Bread, baker's . Bread, graham . Crackers Sugar Tapioca Total . Vegetables : Beans, dried Cabbage Carrots and leeks. Celery Onions Peas, dried Potatoes Total . Fruit, nuts, etc. : Apples Cranberries. Jelly, grape. Total . Total vegetable food. Total food Composition. Pro- tein. Per ct. 12.9 19.8 4.3 i Car. Fat. bohy Per ct. Per ct. 42.3 11.5 79.9 10.8 14.1 15.5 1.8 19.0 20.7 37.1 3.3 2.5 15. C 7.8 11.3 9.5 8.5 10.3 .4 30.3 25.6 H9. 1 87.2 100.0 1.2 10.8 10.6 82.4 17.7 4.0 18.5 I 6.0 4.5 1.0 7.3 .4 1.1 1.2 1.8 9.4 22.3 1.8 .9 1.4 1.5 24.1 1.8 .4 .5 1.1 77.6 68.0 79.0 74.6 52.8 55.9 70.5 100.0 87.5 59.1 4.9 7.2 3.0 8.9 61.6 15.3 12.4 10.1 77.1 Total cost. "Weiirht used. Total ! food ma- Protein. Fat. terial. $0.15 .01 .40 .92 .05 LOl .10 5.46 .20 .12 .10 .28 .12 .10 .08 .21 .04 .02 .03 .05 .12 .08 .02 .21 .36 .06 .05 Grams. 455 115 116 Car- boliy- dratee. 685 680 225 1,925 2,830 345 740 225 4.=i5 60 Grams. Grams, i Grams. 59 , 192 ! 23 13 5 92 87 297 126 34 270 112 54 454 430 I 104 35 1, 825 2,155 205 338 1,020 455 194 94 1,475 905 l.S.SO 455 15, 146 590 288 136 169 500 15 27, 595 105 190 397 60 840 397 61 96 1,261 80 G06 109 4,367 1,590 1,415 905 3, 035 1,395 1,135 455 2,270 225 12,425 200 626 365 655 2,255 285 9,160 13, 535 4,090 225 340 148 221 71 343 133 16 103 33 I 17 20 43 34 69 165 7.71 30, 615 58, 210 1,418 3,585 767 26 1,234 962 715 2,264 736 635 321 2, 2T(J 197 9,334 3 118 •2 31 2 26 1 20 9 201 3 175 9 1,400 1,971 507 23 262 4,648 I 12,886 103 Table 71. — Weights and percentages of food materials and ntdritive ingredients per man per day in dietary study Xo. 109. ■Weights. Percentages of total food. Kind of food material. Food material. Protein. Fat. Car- bohy- drates. Food mate- rial. Pro- tein. Fat. Car- bohy- drates. Cost. PER MAS PEK DAY. Beef, veal, and mutton. . Grams. 195 101 120 82 60 85 26 842 33 Grams. 29 11 25 16 7 Grams. 51 47 27 3 5 70 5 34 6 Grams. Per ct. 6.3 3.3 3.8 2.7 1.6 2.8 .8 27.2 1.1 Per ct. 14.1 6.6 12.1 7.8 3.7 ""i.K 13.6 .4 Per ct. 19 3 17.7 10.4 1.3 2.0 26.6 1.7 12.8 2.3 Per ct. 5.9 .2 Per ct. 12 Pork, lard, eto. 8 9 Poultry Fish, etc 5 1 Butter 12 1 Cheese 9 28 1 7 Milk 1 13 2 Cream 1 3 Total animalfood. 1,533 126 248 44 49.6 61.9 94.1 6.1 71.7 Cereals, sugars, starches 690 637 230 59 18 1 13 2 1 519 102 49 22.3 20.6 7.5 28.8 8.7 .6 4.0 .6 .4 72.7 14.4 6.8 15.2 6.9 Fruits 6.2 Total vegetable food . . 1,557 78 16 670 50.4 38.1 5.9 93.9 28.3 Total food 3,090 204 264 714 100.0 100.0 100.0 100.0 100.0 The waste was not saved in this dietary. The cost and fuel value of the food pur- chased per mau per day were as follows : Cost and fuel value of food purchased per man per day. Animal food . - . Vegetable food Total.. - Cost. Cents. 30 12 Fuel value. Oalorici. 3,005 3,215 6,220 DIETARY STUDY OF A BtTILDBE'S FAMILY (So. 147). The study began March 18, 1896, and continued 30 days. The members of the family and number of meals taken were as follows : Meals. Man 40 years old 86 Woman 30 years old (83 meals x 0.8 meal of man) equivalent to 66 Visitors, equivalent to 6 Total number of meals taken equivalent to 158 Equivalent to 1 man 53 days. Remarks. — Same family as that of dietary No. 109. 104 Table 72. — Food maieriah used in dietary study Xo. 147. Kind of food material. „ „ ANIMAL FOOD. Beef: Sirloin steak Rib roast Shoulder Soup meat, free from bone. Corned beef Total . Mutton : Siionlder Leg, free from bone. Total Pork, lard Poultrv, chicken. Composition. Pro- tein. Per ct. 15.9 13.4 16.1 20. S 14.2 Fat. Car- bohy- drates. Per ct. 17.8 21.3 9.8 6.4 22.8 13. .5 18.2 15.6 18.0 Weight used. $1. .38 .87 .42 .05 .28 3. GO Fish ; Flounder, edible portion. Salt cod, edible portion.. Salmon , canned Total . Eggs liutter Milk Cream 100.0 1.1 Total animal food. VEGETABLE FOOD. Cereals, sugar, etc. ; Barley Corn meal Hominy Farina Flour Oatmeal Kice Bread, wheat... Bread, graham . Bread, rye EoUs Cake Crackers, soda . Crullers Sugar Tapioca Total . Vegetables': Beans, Lima, canned Cabbage Leeks, edible portion Lettuce, edible portion Onions, edible portion Peas, canned Peas, dried Potatoi'fl (22 per cent refuse) . Khiibarb (14.5 per cent refuse) Tomatoes Tomatoes, canned Total . Fruits, nuts, etc. : Bananas (33 per cent refuse) . . Grape jelly Lem ons Oranges (21.6 per cent refuse) Pears, pickled Prunes, edible portion Strawberry preserves 1.3.9 •J 1 . 4 20.7 9.5 8-:.4 1.0 18.5 9.3 8.9 8.2 11.1 11.3 15.6 7.8 9.5 8.5 10.1 9.6 7.0 10.3 6.0 4.0 1.8 1.2 1.3 1.7 3.6 24.1 2.1 .6 .8 1.2 1.2 1.1 .7 .8 .5 2.4 Total Total vegetable food . Total food 1.0 2.2 .6 1.4 1.1 7.3 .4 1.2 1.8 . 7 5.2 8.1 9.4 21.9 1.67 .10 .46 .40 .10 .60 Grams. 3,855 2,750 1,645 285 2,210 10, 775 7,910 770 8,680 505 1, 105 5.0 4.5 1.10 1.16 2.06 2.82 1.00 77.6 75.1 78.9 77.6 74.6 68.0 79.0 52.8 65.9 65.9 57.3 03.4 70.5 52.6 100.0 87.5 13.96 .06 .03 .01 .20 .45 .20 .15 .49 .20 .08 .10 .62 .10 .05 .80 .10 14.6 4.9 6.8 3.3 9.9 9.8 61.5 18.0 3.0 3.9 4.0 77.1 5.8 9.7 10.6 OS. 9 56. 4 3.61 .16 .05 .08 .58 .38 .15 .07 .92 .33 .10 .16 2.97 .18 .12 .03 .39 .15 .10 .16 1,135 395 2,270 Olli 368 266 59 318 1,623 1,068 140 1,208 Grama. Grams. 078 586 161 18 511 1,234 139 I 1, 373 565 12 158 7 84 ■ 2 470 245 3,800 5,060 4,705 40, 800 2.065 712 663 1,346 254 481 3,877 1,632 493 27 2,040 120 78, 163 6, 783 i 10, 641 540 50 6 455 40 10 140 U 1 905 100 13 V. 090 1,140 111 2, 720 424 199 905 71' 3 6,990 569 72 2,070 176 37 625 63 4 770 74 40 1,900 133 154 905 93 86 340 22 75 7, 145 455 2 1 419 [in m 7(12 7, .-.27 1, S49 715 3,163 1,157 350 441 1,204 0.38 179 7,145 398 35, 955 625 1,075 225 1,105 6.890 225 080 34, 425 1,360 226 1,930 48, 765 168, 775 fill 26.340 25 o 19 3 3 1 14 5 117 28 8 1 164 8 723 34 8 10 2 1 23 4 91 53 13 36 682 22 41.-i 1,195 49 9 77 1,106 1 166 960 7 l.Tl 102 207 553 4, 131 I 952 I 9,914 I 11,693 2, 161 36,136 38,323 105 Table 73. — Wduhfs and percentayes of food materials and nutritire ingredients per man per day in dlUary Hudy No. 147. Weights. Percentages of total food. Kind of food material. Food material. Protein. Fat. Car. bohy- drates. Food mate- rial. Pro- tein. Fat. Car- bohy- drates. Cost. FEB MAN FEB DAY. Beef, Teal, and mutton . . Grams. 367 11 21 72 95 89 769 50 Grams. 53 Grams. 03 11 Gram.s. Fer et. 11.5 .3 .7 2.2 3.0 2.8 24.2 1.6 Per ct. 28.5 '"i'e 7.2 6.7 "is.'e' .7 Per ct. 28 7 Per et. Per et. 21 6 Pork, lard, etc 4 9 ' 5 Poultry 3 14 13 .1 2.2 4.1 33.4 14.1 4.3 ""h'.i ""'i.i' .3 l^isli, etc 5 9 73 31 9 5 1 Eggs 5 3 Butter Milk 25 1 39 2 13 Total animal food . 1,174 109 201 41 46.3 58.3 91.8 7.0 .8 .4 5.7 68.7 20.0 5.6 04.5 Cereals, sugars, starches Vegetables 679 920 111 56 21 1 15 2 1 497 144 41 21.3 28.9 3.5 29.9 11.2 .6 16.7 13 7 Pruits 5 1 •Total vegetable 1,710 78 18 082 53.7 41.7 8.2 94.3 ' Total food 3,184 187 219 723 100.0 100.0 100.0 100.0 100.0 The waste was not saved in this dietary. The coat and fuel valne of the food purchased per man per day were as follows : Cost and fuel value of food purchased iier man per day. Cost. Fuel value. Animal food . . Vegetable food Total .... Gents. 26 15 Calories. 2,485 3,285 6,770 DIETARY STUDY OF A SALESMAN'S FAMILY (No. 110). The study began October 15, 1895, and continued 10 days. The members of the family and number of meals taken were as follows : Meals. Man 76 years old. . .^ 23 Woman 43 years old (30 nieals x 0.8 meal of man), equivalent to . .. 24 Girl 16 years old (30 meals X 0.7 meal of man;, equivalent to 21 Girl 12 years old (30 meals X 0.6 meal of man), equivalent to 18 Total number of meals taken, equivalent to 86 Equivalent to 1 man 29 days. 106 Table 74. — Food maieriala used in dietary study Xo. 110. Composition. Total cost. "Weight used. Kind of food material. Pro- tein. Tat. Car- bohy- drates. Total food ma- terial. Proteia. rat. Car- bohy- drates. ANIMAL FOOD, Beef:^ Per et. 21.6 18.0 Per ct. 5.4 19.7 Per ct. 1.8 $0.07 .05 ■Grams. 455 225 Grams. 98 41 Grams. 25 44 Grains. 8 Total .12 .12 680 905 139 142 69 66 8 Teal, breast 15.7 6.2 Pork: 14.1 13.3 9.2 25.6 33.4 61.8 .12 .96 .14 455 3,630 455 64 483 42 116 1,212 281 Ham, salted Total 1.22 .28 .82 .60 .08 4,540 1,050 1,475 11, 375 455 589 1.38 375' 37 1,609 100 1,215 453 32 Eggs 13.1 0.5 83.4 4.0 7.1 ■"'5."6' 52.3 Uutter. MUk 3.3 8.2 569 Condensed milk 238 3.24 20, 480 1,420 3,536 615 VEGETABLE FOOD. Cereals, sugar, etc. : Flour 11.3 7.8 1.1 .4 74.6 79.0 100.0 .20 .02 .38 .04 5,640 225 3,175 637 18 62 1 4,207 nice 178 3,175 Y east (2 cakes, used wit Ji flour) Total .70 9,040 655 63 7,560 4.9 8.9 18.0 Vegetables : 1.8 1.5 2.1 .3 .4 .1 .06 .05 .35 2,495 680 6,720 45 10 141 3 7 10-1 60 Potatoes (16.5percentrefuse). 1,210 Total .46 9,895 190 17 1 392 Truits, nuts, etc. : .4 2.0 .4 . 7 12.4 58.6 .05 .12 570 400 2 8 2 3 71 Prunes 234 Total .17 9T0 1,) 5 3U5 1.33 19,905 861 85 9 257 Total food 4.57 40, 385 2,281 3. 621 Table 75. — JVeights and ])evcentages of food malniah and mitritirf iiiffredieiils per man ])er day in dietary study Xn. 110. "Weights. Perceutjiges of total food. Kind of food material. I material. I'at. Car- bohy- drates. Food mate- rial. Pro- tein. Fat. Ciir- l)oh\ - Cost, dratos. PER MAN FEB DAY. Beef, veal, and mutton . . Pork, lartl, etc Eggs Butter Milk Condensed milk Total animal food . Cereals, sugars, starches Vegetables Fruits Total vegetable food Total food Grams 55 156 36 51 392 16 706 Gram.8. 10 20 5 312 341 33 1,392 Grains. Grams. 4 66 Per ct. r.rr,. 3.8 12.3 11.2 25.3 2.0 6.1 3.7 28.2 16.5 1.1 1.0 261 48 10 22.4 24.5 2.4 28.7 8.6 .4 PercL[ l*er ct Per ct. 3. 4 0. 1 , 5. 3 44.4 26.7 2.8 1 ; 6.1 33.6 j 17.9 12. 61 5. 6 13. 1 .9 I 2.4 ! 1.3 97. 7 ! 8.1 I 70.9 1.7 I 75.1 1 liTs .5 i 13.8 10.1 ■ 1 3. 3. 7 91.9 100.0 100.0 I 100.0 I 23.1 100.0 107 Tho amount of waste in this dietary was so extremely small, that it amounted to practically nothing, and the figures for food purchased represent also food eaten. The cost and fuel value of the food purchased (and eaten) per man per day were as follows : Cost and fuel ralue of food purchased 2)er man 2>er day. Animal food . - Vegetable food Total . . . Tuel value. Cents. Calories. 11 I 1, 450 5 : 1,460 2,910 DIBTAET STUDY OF A TIN EOOFEE'S FAMILY (No. 111). The study began October 27, 1895, and continued 10 days. The members of the family and number of meals taken were as follows : Meala. Man 31 years old 30 Woman 37 years old (30 meals X 0.8 meal of man), equivalent to.. . 24 Woman 60 years old (30 meals X 0.8 meal of man), equivalent to... 24 Girl 6 years old (30 meals x 0.5 meai of man), equivalent to 15 Boy 4 years old (30 meals X 0.4 meal of man), equivalent to 12 Boy 1 year old (30 meals x 0.3 meal of man), equivalent to 9 Male boarder 30.years old 30 Visitors, female (10 meals X 0.8 meal of man), equivalent to 8 Total number of meals taken, equivalent to 152 Equivalent to 1 man 51 days. Table 76. — Food materials used in dietary study No. 111. Compi sition. Total cost. "Weight used. Kind of food material. Pro- tein. Fat. Car- ■bohy- drates. Total food ma- terial. Protein. Fat. Car- boby- drates. ANIMAL FOOD. Beef: Per ct. 16.9 18.1 10.9 Per ct. 17.6 12.6 1.2 Per ct. ""o'i $0.32 .30 .18 Grams. 966 905 1,360 Grams. 153 104 148 Grains. 170 114 16 Grams. 4 Xotal .80 3,230 465 300 4 Port: 18.5 13.3 24.0 6.5 12.8 17.7 33.4 21.0 59.6 45.4 100.0 '"".i .77 1.30 .50 .10 .10 .04 5.175 4,500 1,190 465 456 225 587 606 285 30 68 563 1,523 250 271 206 225 Ham, smoked 4 Lard ' 2.87 .72 .50 .63 1.04 .31 .36- .28 10, 060 2,720 2,610 1,590 1,560 880 6,020 _ 1,415 1,560 620 188 237 3,037 49 8 168 1,285 301 241 100 5,489 4 22.8 7.2 14.9 1.8 .3 10.6 82.4 34.2 4.0 7.1 '""i's" 5.0 52,3 "Biittpr 26.0 3.3 8.2 229 198 116 20 301 740 7.51 30, 085 3,619 1,069 VEGETABLE FOOD. Cereals, sugar, etc.: 9.3 11.3 15.0 9.5 i.o' 1.1 7.3 1.2 77.6 74.6 08.0 52.8 .03 .04 .03 1.25 225 680 650 14, 175 21 77 106 1,346 2 8 50 170 175 607 462 Bread 7,481 108 Table 76. — l^ood materials used in dietary study No. til — Continned. Composition. Total co.st. Weight Protein. used. Fat. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Total food iiia- terjal. Car- bohy- drates. VEGETABLE FOOD— continued. Cereals, su^ar, et-,c.— Continued. Caki;, apoiifit' Crackers, soda Per ct. 6.5 10.3 3.3 Per ct. 9.6 9.4 9.8 Per ct. 70.3 70.5 41.7 100.0 .$0. 16 .03 .05 .47 Grams. 655 170 170 4,420 Grams. 43 'I Grams. 63 16 1' (irnins. 460 120 71 Sugar 4,420 Total .1 2.05 21, 145 1,615 326 13, 699 Vegetahlea : Cabbage {:J4 per cent refuse) . . Carrots, edible portion 2.1 1.1 1.0 1 5 .4 .5 .4 .1 5.8 0.0 5.0 8.0 3.0 12.0 18.0 8.7 .14 .01 .01 .07 .08 .13 .31 .01 2,520 140 115 680 370 2,015 7,770 115 53 1 1 10 5 26 163 2 10 1 146 13 6 3 io' 8 00 Parsley and celery, edible por- { 1. 4 ' .1 1.3 1 .5 2.1 i .] 1. 4 1 .2 11 260 Potntoea (K! per cent refuse) . Turnips, edibla portion 1,308 10 Total 1 .76 2.81 13, 725 34, 870 261 1,876 32 1 904 Total vegetable food.. 358 15 603 Total food 10.32 64, 955 5,495 5,847 16 672 Table 77. — Weights and perceniages of food materials and nulritire ingredients per man jiei- clay in dietary study No. 111. Weights. Percentages of total foci . Kind of food material. Food material. Protein. Fat. Car- bohy- drates Food mate- rial. Pro- tein. Per ct. 9 2 Car- Fat, boby- drates. Cost. PER MAX PER DAV. Grams. 63 104 37 51 31 31 17 118 28 Grams. 9 26 8 4 5 i i 2 Grams 6 70 1 Grams. Per ct. 5.1 15.5 2.9 4.1 i.5 2.4 1.4 9.4 I'cr ct.^ Per ct. J\rct._ 26.3 50.1 8.4 .:. 3.7 .1 4.7 ; 2.7 ■ 21'. 2 , 4. 5 : 4. 7 .1 3.9 i 3.8 1.8 27 8 Fish etc 4 9 3 25 6 5 6 1 ]0 1 Milk 6 15 3.5 Condensed milk 2.2 2.3 1.6 4.5 2.7 Total animal food. 570 02 118 21 45. 5 , 63. i 04. 4 , 0. 4 1 72.8 Cereals, sugars, starches 415 269 33 5 6 1 269 37 33.1 21.4 31.9 5.1 5. It 82. 2 .5 1 11.4 19.9 Total vegetable food..." 684 37 7 306 54.5 37 fl 1 r-, R 1 nn r .,-., Total food 1,254 00 125 327 100. 100. 1 100. lOtl. 00 100, The Witste was not saved in this dietary. The cost and fuel viiltie of the food purchased pet man per day Avcre as follows: Cost and fuel value of food purchased per man per day. Fuel value. ' Cents. Vciluries. Animal food | 15 ; 1,440 Vegetable food 5 ' 1,470 Total ' 20 2, 910 109 DIETARY STUDY OF A TIN EOOPEE'S FAMILY (No. 112). The study began November 8, 189.5, and coutiiiued 11^- days. The members of the family aud number of meals taken wore as follows: Meals. Man 35 years old 34 Girl 23 years old (34 meals X 0.8 meal of man), equivalent to 27 Girl 21 years old (34 meals X 0.8 meal of man), equivalent to 27 Girl 19 ye.nrs old (34 meals X 0.8 meal of man), equivalent to 27 Boy 18 years old 34 Two male boarders 25 to 30 years old 68 Male boarder 60 years old 34 Servant 52 years old (34 meals X 0.8 meal of man), equivalent to 27 Total number of meals taken equivalent to 278 Equivalent to 1 man 93 days. Tai!LB 78. — Food materials used in dietary study No. 112 Composition. Total coat. "Weight used. Kind of food material. Pro- tein. Fat. Ciir. l)ohy- dratea Total food ma- terial. Protein. Fat. Car- Ijohy- drates. ANIMAL FOOD. Beef: Percl. 13.9 16.9 18.1 15.3 4.8 10.9 Fm-ct. 11.9 26.8 12.6 23.3 79.0 1.2 Per A $0.27 .80 1.25 .64 Gratns. 2,040 3.090 4.650 2,620 170 2,720 Grams. 283 623 842 386 8 296 Grams. 243 828 586 587 130 33 Grams. Eiimp, corned, no bone Suet Tripe pickled 0.3 .33 8 3.29 15, 190 2,338 2,413 Pork: 14.1 16.8 13.3 25.6 30.3 33.4 .30 .54 2.92 1,135 1,330 10,885 160 223 1,447 291 403 3, 635 3.76 13,350 1,830 4,329 Fiah 1 Ood f re all 10.6 10.0 .2 .4 .20 .15 905 680 90 109 2 3 .36 1.25 1.80 .87 1,585 3,285 3, 20J 14. 236 50, 846 205 490 5 818 2,637 569 Eggs (U.2 per cent refuse) 14.0 10.6 82.4 4.0 ....... Milk 3.3 470 6,333 141 18 275 1,403 712 11.32 .19 .04 .20 1.02 .69 10, 301 720 VEGETABLE FOOD. Cereals, sugar, etc. : 15.6 7.8 10.1 9.5 7.3 .4 .7 1.2 68 79.0 5.>. 9 52.8 100.0 905 230 2,725 14, 775 5,615 66 1 19 178 615 . 182 1.523 7,801 5,615 Total 1 2.04 24, 250 1,837 261 15, 736 Vegetables : Cabbage (G per cent refuse) . . . 2.1 2.8 1.5 3.6 2.1 .4 1.3 .4 .2 .1 5.8 19.3 8.D 9.8 18.0 .24 .10 .00 .18 .62 7,175 910 903 905 21,800 161 25 14 32 468 29 12 4 2 22 416 176 SO 89 3,924 1 1 1.26 31, 695 680 69 4,685 3.30 55,915 2,517 333 20, 421 1 14. 02 106, 790 7,850 10, 634 21, 141 no Table 79. — Weights and percentages of food malerlals and nutritive inyredlents per man 2)er day in dietary study Xo. US. Kind of food material. PKE MAN PER DAY. Beef, veal, and mutton . . Pork, lard, etc 3?iah, etc Eggs Butter Milk Total animal food . Cereals, sugars, starches Vegetables Total vegetable food Total food AV eights. Food material. Grams. 164 U3 17 H5 35 153 547 260 341 Grams. 25 20 Grams. 26 40 Car- bohy- drates. 160 50 227 Percentages of total food. Food mate- ■rials. Pro- tein. Car- Fat, boiiy- Cost, drates. Per ct. Per ct. Per ct. ' Per ct. 14.2 29.8 12. .5 23.3 1.6 2.6 3.1 6.2 3.0 13.3 6.6 22.7 40.7 3.3 24.8 , 6.4 ! Per ct. 22.5 25.7 2.4 8.5 12.3 G.O 67,0 I 90.9 77,4 22.7 j 29.7 74.4 32.2 52.4 100.0 I 100. U I 100.0 I 100.0 Tlie amount of waste in this dietary was so extremely small that it amounts to practically nothing, and the figures for food purchased represent also food eaten. The cost and fuel value of the food purchased (and eaten) per man per day were as i'oUows : Cost and fuel value of food purchased per man per day. r^^ + i Fuel Co'^t- value. Animal food .-. Vegetable food Total ... Cents. I Calories. 12 i 1,290 4 I 1,045 DIETARY STUDY OF CHILDREN UNDER 1 FEAR OF AGE AT A DAY NURSERY (No. 117). The children received fully two- thirds of their daily food at the day nursery. They were divided into three classes — those about 6 months old, those about 8 months old, and those about 10 months old. They were fed on milk and rice water. Those 10 months old had also a little bread once a day. The rice water was made by steaming 3 ounces of rice iu 1 quart of water for 6 hours. Table 80. — Food materials used in dietary study Xo. 117. Composition. Weight used. Kind of food material. Pro- tein. Fat. Car- bohy- drates. Total food ma- terial. Protein. Fat. Carbo- hydrates. CHILDREN BETWEEN 6 AND 8 MONTHS OLD. FED EVERY 3 HOURS, HE- CEIVINH 4 MEALS AT THE NDHSEBY. Each meal : Rice water Per ct. 0.7 3.3 Per ct. ""'i.h' Per ct. 6.9 6.0 100.0 Grams. 75 85 3 Grains. 1 3 Grains. Grams. 6 4 3 Milk 3 Total 163 652 4 Hi 3 12 12 48 Total at nursery Ill Table 80. — Food materials weed in dictarii i iudi/ Xo. 1-17 — Continued. Composition. "Weight used. Kind of food material. Pro- tein. Jat. Car- bohy- drates. Total food ma- terial. Protein. ' Eat. Carbo- hydrates. CHILDREN BETWEEN 8 AND 10 MONTHS OLD, FED AS ABOVE. Each meal: Rice water Per ct. 0.7 3.3 Per ct. "4."6' Per ct. 6.9 5.0 100.0 Grams, 75 115 5 Grams. Grams. 1 4 4 Grams. 5 6 Milk Total 195 780 5 ; 4 20 1 16 CHILDREN BETWEEN 10 AND 12 MONTHS OLD, FED EVERY 4 HOURS, RECEIVING [i MEALS AT THE NURS- ERY. Each meal : .7 3.3 8.8 "4.0' 2.2 6.9 5.0 44.6 40 115 10 1 Milk 4 . 4 g Bread (a) 1 Total 165 495 5 , 4 15 12 14 42 Taui.k 81. a Analyzed in connection with this dietaiy. -Xiitrienta and x>oteniial energy in food eaten in dietary stndy Xo. 117. Eood eaten per child per day at the nursery : a Age 6 to 8 mouths. Age 8 to 10 months Age 10 to 12 months > Averajre nt the nursery Estimated average of total food per child per day (age 6 to 12 months) Same calculated per man per day Protein. Grains. 16 20 15 Eat. Grams. 13 16 12 13 Carbo- hydrates, Grams. 48 64 42 51 76 253 Fuel value. Calories. 385 495 345 400 600 2,000 a It is estimated that the children obtained approximately two-thirds of their food at the nursery, the other third being eaten before they came in the morning or after reaching home at night. DIETARY STUDT OE CHILDREN BETWEEN" 1 AND 2 TEARS OF AGE IN A DAT NURSERY (No. 118). The study began December 3, 1895, and continued 11 days. One of tliese days, Sunday, the children did not come. Fully two- thirds of their daily food was taken at the nursery. The number of children present during the time was equivalent to 1 child 147 days at the nursery. The children had 9 J^ pounds of soup made from beef-soup bones during the dietary. No account was made of this in the dietary, as it had little real value as food. Table 82. — Food materials used in dietary study N0..IIS. Composition. Total cost. Weight used. Kind of food material. Pro- tein. Car- Eat, bohy- drates. Total food ma- terial. Protein. Eat. Car- bohy- drates. Per ct. Per ct. 82.4 Per ct. $0.08 .07 2.93 .10 .15 .32 .79 .13 Grams. 120 4,250 52, 740 T30 1,250 4,380 4,960 1,120 Gramas. Grams. 99 Grams. Milk 3.3 8.3 7.8 8.8 10.3 4.0 .6 .4 ■ 2.2 9.4 6.0 78.9 79.0 44.6 70.6 100.0 1,710 60 98 385 611 2,110 4 6 96 466 2,637 Rice 987 1,954 3,497 1 1"'0 Total food 4.67 69, 550 2,794 2,780 10, 771 a Analyzed in connection with this dietary. 112 Table 83. — Nitirients and pofoifiaJ energy ui food eaten ii dietary study Xo T.-„f L'arho- I'''*- hydrates. 118. Kind of food. Protein. Fuel value. Food eaten per child per day at tlie nursery : Gravis. 12 7 Grains. . Grams. 15 : 18 4 1 55 Calories. 265 290 Total ■ 19 19 1 73 555 Estimated total food eaten per cliild per day : 18 11 22 i 27 6 1 83 395 435 29 28 110 830 Same calculated per man per day : 60 37 73 i 911 20 ' 277 1, 295 Ye'^etiiblb 1,475 97 93 367 2,770 DIETARY STUDY OF CHILDREN BETWEE.N" 2 AND 5 YEAES 55 70 26 127 2 20 161 1 550 785 Total 96 129 181 2,336 13 10 53 51 113 16 18 326 1 340 1 690 Total 23 104 129 344 5 4 26 31 ■ 34 7 15 222 1 100 Total 9 8 7 57 41 237 Dietary study No. 51, shopkeeper's family : Auimal 34 47 02 17 12 343 I 045 Total 15 81 109 355 2,800 8 10 42 51 82 22 41 468 Vegetable 2, 330 Total 18 93 104 509 3,435 35 8 89 50 103 16 ■ 16 329 1, 385 Vegetable Total 23 139 119 345 3,090 19 D 93 49 127 15 3G 408 2,010 Total 28 13 9 142 142 444 3,720 73 43 113 12 19 345 1,420 1,700 Total 22 il6 124 364 3,120 Aiiitnal 12 10 71 65 120 15 50 515 1,610 2,640 Total 22 136 135 695 4,250 Diet.iry study No. 110, salesman's family : 5 49 30 122 3 28 319 1,450 1,460 Total 16 79 125 347 2,910 117 Table 89. — Summary of results of twenty-three dietary studies made in Next) Torh City — coat, nutrients, and fuel value of food purchased — Continued. Cost. Protein. Fat. Carbo- hydrates. Fuel value. PEE MAN PKB DAY— continued. Dietary study No. Ill, tin roofer's family: Animal Omts. 15 5 Grains. 62 37 Grams. lis 7 Grams. 21 306 Calories. 1,4J0 1,470 Total 20 00 125 327 2,910 Dietary study No. 112, tin roofer's family : A nimal 12 4 10 12 8 S7 27 nn 4 8 219 1.290 1, 0J5 Total 81 114 227 2,335 ATcrngc of aboye 19 dietaries: Animal 62 44 105 12 23 S44 1,32.5 1,70.5 Vegetable Total 20 106 117 367 3,030 17 6 23 80 42 147 11 18 376 1,770 1 8J5 Vegetable Total 122 158 394 3,585 Animal .. . 30 12 126 78 248 16 44 670 3,005 Total 42 204 264 714 6,220 26 15 109 78 201 18 41 682 2,485 3 286 Vegetable Total 41 187 219 723 5 770 Animal 26 11 94 49 191 14 34 611 2,425 Total 37 143 206 545 4 725