TX 351 
 .J8 
 Copy 1 
 
 Bulletin No. 37. 
 
 U.S. DEPARTMENT OF AGRICULTURE. 
 
 OFFICE OF EXPERIMENT STATIONS. 
 
 196 
 
 DIETARY STUDIES AT THE MAINE 
 STATE COLLEGE IN 1895. 
 
 BY 
 
 WHITMAN H. JOED AN, M. S., 
 
 Director Maine Agricultural Experiment Station and Professor 
 of Agriculture, Maine Slate College. 
 
 WASHINGTON: 
 
 GOVERNMENT PRINTING OFFICE. 
 1897 
 
Classics 
 
 Book__^ 
 
 \4 
 
Digitized by the Internet Archive 
 in 2011 with funding from 
 The Library of Congress 
 
 http://www.archive.org/details/dietarystudiesatOOjord 
 
<j t-j 
 
 Bulletin No. 37. 
 
 U. S. DEPARTMENT OF AGRICULTURE. 
 
 OFFICE OF EXPERIMENT STATIONS. 
 
 19G 
 
 4'i-o 
 
 DIETARY STUDIES 
 STATE COLLEGE 
 
 THE MAINE 
 
 IN 1895. 
 
 BY 
 
 WHITMAN H. JORDAN, M. S., 
 
 Director Maine Agricultural Experiment Station and Professor 
 of Agriculture, Maine State College. 
 
 WASHINGTON: 
 
 GOVERNMENT PRINTING OFFICE, 
 1S97. 
 
.2 
 
V 
 
 LETTER OF TRANSMITTAL. 
 
 United States Department of Agriculture, 
 
 Office of Experiment Stations, 
 
 Washington, JD. C, January 15, 1897. 
 
 Sir: I have the honor to transmit herewith a report on dietary 
 studies at the Maine State College in 1895, by Prof. W. H. Jordan. 
 These investigations constitute part of the inquiries made with funds 
 appropriated by Congress "to enable the Secretary of Agriculture to 
 investigate and report upon the nutritive value of the various articles 
 and commodities used for human food," and were conducted under the 
 immediate supervision of Prof. W. O. Atwater, special agent in charge 
 of nutrition investigations, in accordance with instructions given by 
 the Director of this Office. 
 
 In carrying out the provisions of the above act representative locali- 
 ties have been selected in different parts of the country and dietary 
 studies have been made. These have hitherto been attempts to learn 
 the kinds and amounts of food actually consumed by people of various 
 ages and occupations in different regions. No attempt has been made 
 to control the kind or amount of food used. 
 
 In the present investigation the attempt was made to control the 
 sources of protein. It was furnished in cheap and in expensive forms. 
 The influence of an abundance of milk in a dietary was also studied. 
 The results obtained were compared with those of a dietary study made 
 under normal conditions. The investigation may be termed a feeding 
 experiment with man. 
 
 The Maine State College offered special facilities for the prosecution 
 of such an investigation. The college has well-equipped chemical 
 laboratories, and Professor Jordan has had much experience in 
 experiments on animal nutrition. 
 
 All the chemical analyses, and also other details of the studies, 
 were executed by F. C. Moulton, M. S., assistant chemist at the Maine 
 Station, to whom much credit is due for the faithful work that was 
 necessary for bringing the studies to a successful conclusion. 
 
 The accompanying report is respectfully submitted, with the recom- 
 mendation that it be published as Bulletin No. 37 of this Office. 
 Kespectfully, 
 
 A. C. True, 
 
 Director. 
 
 Hon. J. Sterling Morton, 
 
 Secretary of Agriculture. 
 
CONTENTS. 
 
 Page. 
 
 Introductory .' 7 
 
 The college commons and the conditions under which the experiments were 
 
 made 8 
 
 The questions studied 8 
 
 The analyses of the raw materials, cooked foods, and wastes 9 
 
 Descriptions of samples 10 
 
 Weights of canned goods 10 
 
 The cost of raw materials - ' 24 
 
 Data obtained in the dietary studies 24 
 
 The number of meals eaten 25 
 
 Dietary study under ordinary conditions 25 
 
 First dietary study of the college club 26 
 
 Study of a dietary containing expensive protein * 30 
 
 Second dietary study of the college club 30 
 
 Study of a dietary containing cheap protein 34 
 
 Third dietary study of the college club 35 
 
 Study of a dietary containing a limited milk supply 40 
 
 Fourth dietary study of the college club 40 
 
 Study of a dietary containing a large amount of milk r 45 
 
 Fifth dietary study of the college club 45 
 
 Discussion of the investigation and its results 49 
 
 Extent of work 50 
 
 Accuracy of the work 50 
 
 The gross weight of food materials and nutrients bought 50 
 
 Comparative quality and cost of animal and vegetable foods 51 
 
 Eefuse and waste 52 
 
 The food actual ly eaten 53 
 
 The influence of the animal foods upon the size and cost of the dietary, 
 
 with special reference to milk 54 
 
 Summary 57 
 
DIETARY STUDIES AT THE MAINE STATE COLLEGE. 
 
 INTRODUCTORY. 
 
 Recent discussions in the field of human food economics have dealt 
 largely with the problems involved in purchasing the so-called raw 
 materials. The man of moderate means is taught that whether he is 
 well fed or not does not depend upon what he pays for the food sup- 
 plied to his family, but is determined by the amount and kind of 
 nutritive ingredients which he consumes. He is told further that the 
 protein from the neck is just as nutritious as the protein from porter- 
 house steak when the skill of the cook renders it as palatable and 
 digestible. It has been repeatedly demonstrated on the basis of chem- 
 ical analyses and market prices that the edible dry matter of oysters, 
 clams, poultry, and the choice cuts of beef has a market cost much 
 greater than that of the edible dry matter from a fore quarter of beef, 
 or from pork, milk, and cheese. Consequently the housewife and 
 boarding-house steward are assured that there is an opportunity to 
 keep down the cost of supplying the table by purchasing those mate- 
 rials which furnish a unit of nutrition for the least money, provided 
 they can be prepared for the table in such palatable forms that they 
 are relished and eaten without excessive waste. 
 
 It is quite evident, however, that these conditions are more difficult 
 in the concrete than in the abstract. The lack of culinary skill, the 
 necessity for a desirable variety of foods, and the marked differences 
 of individual tastes are all obstacles to the easy application of labora- 
 tory demonstrations to the management of a dietary. 
 
 It was felt that if these views of food economics could be made use- 
 ful in practice it would be well worth while to show this by accurate 
 experimental data. It was decided, therefore, that nothing could be 
 undertaken more desirable from a practical standpoint than to attempt 
 an application of the considerations above mentioned. 
 
 The work attempted was something more than an ordinary dietary 
 study where the supply of raw materials was simply such as would be 
 dictated by the season, condition of the market, etc. It was rather a 
 dietary study where the supply of raw materials was deliberately con- 
 trolled in such a manner as to make possible a comparison of the relative 
 cost of different sources of supply. 
 
 Whatever opinion may be entertained as to the success and value of 
 this experiment, it certainly has the merit of being perhaps the first 
 attempt in this country to apply to the study of human food economics 
 the same deliberate control of the rations that has for a long time been 
 exercised in similar experiments with farm animals. 
 
THE COLLEGE COMMONS AND THE CONDITIONS UNDER WHICH THE 
 EXPERIMENTS WERE MADE. 
 
 The college boarding house is connected with a dormitory, and is 
 patronized chiefly by the students living in the dormitory and in neigh- 
 boring fraternity clubhouses. Certain members of the college faculty 
 and a few outside students take their dinners at the boarding house 
 re.cularly, and others occasionally, thus making a larger number of din- 
 ners than of other meals. The regular student boarders were, with a 
 single exception, all young men whose ages ranged from seventeen to 
 twenty-three years, and who weighed on an average about 150 pounds. 
 They were all compelled to take a fair amount of physical exercise, due 
 to enforced military drill and to afternoon practice work in the labora- 
 tories and with engineering instruments in the field. It maybe reason- 
 ably claimed that these young men performed a considerable amount of 
 work. There were also several women, boarders and employees, who 
 had meals regularly at the commons. 
 
 The college commons is conducted on the plan of furnishing the stu- 
 dents with their board at cost, with the expectation that the weekly 
 charge shall not exceed $3 nor fall below $2.50. As a matter of fact, 
 the cost during these dietary studies was about $2.75 per week. 
 
 Breakfast was served at 7, dinner at 12, and supper at 6. During 
 the spring term of 1895 the kitchen and dining room were under the 
 care of a matron who had received some training in the Boston School 
 of Domestic Science. In the fall term a man who had acquired pre- 
 vious experience as a hotel cook served as steward. The work of cook- 
 ing and care of the tables was performed chiefly by women, but the 
 waiters were students. 
 
 The general plan of the studies may be briefly outlined as follows: 
 At the beginning of each dietary study a careful inventory by weight 
 was taken of all the food and food materials in the house. During the 
 experimental period all food purchased was weighed and recorded in 
 the same way, and all table and kitchen waste carefully collected, 
 weighed, and desiccated for subsequent analysis. At the close of the 
 period a second inventory of all materials on hand was taken. In this 
 way the necessary data for ascertaining the net amounts of food con- 
 sumed were secured. In nearly all cases, except with meats, samples of 
 food materials on hand or purchased during the period were secured 
 for analysis. 
 
 THE QUESTIONS STUDIED. 
 
 In these dietary studies, as already stated, the attempt was made to 
 deliberately control to some extent the source and supply of animal 
 foods. The object of this control was to bring into comparison high- 
 cost and low-cost foods as a source of protein, with especial attention 
 to the influence of the free use of milk as a low-cost animal food upon 
 the character and cost of the dietary. 
 
Milk was selected for special consideration for the following reasons: 
 
 (1) Milk lias a widespread use as an article of diet, and in all civi- 
 lized countries is an important item of food supply. 
 
 (2) Milk is a. very valuable food. It contains a mixture of the three 
 classes of nutrients in forms that are readily digested and assimilated. 
 
 (3) Milk is a low-cost animal food in proportion to its value as based 
 upon chemical analysis. It is shown in Table 13 (p. 39) that when 
 milk is purchased at $2 per hundred pounds the cost of a pound of 
 edible solids is 15.7 cents, while the cost of a pound of edible solids in 
 beef at $10.50 per hundred pounds is 34.3 cents. This is a comparison 
 of the retail cost of milk with the cost of hind -quarter beef when pur- 
 chased by the carcass. Beef bought as steak at retail prices would 
 have a much higher comparative cost. 
 
 (4) Notwithstanding the high quality and very general distribution 
 of milk as a food, it seems by many to be regarded as a luxury in the 
 purchase of which economy must be exercised. This attitude toward 
 this particular food may in part be explained by the somewhat prevalent- 
 notion that a free supply of milk in the dietary is not economical, 
 because it is supposed that as much of other foods is eaten as would be 
 the case if the milk were not taken. This belief runs contrary to cer- 
 tain generally accepted facts which relate to the physiological use of 
 foods, and it only remains for experimental data to prove or disprove 
 its correctness. Again, milk is not given full credit by people at large 
 for its true nutritive value. Surprise is generally occasioned by the 
 statement that a quart of milk has approximately the food value of a 
 pound of steak. It is important to demonstrate for reasons of economy 
 whether, as is the custom with many, it is wise to purchase the least 
 possible quantity of milk and exercise little care in buying meats. 
 
 To investigate these questions, five dietary studies were made. In the 
 first no change was made from the ordinary condition of living; in the 
 second the protein was derived chiefly from high-priced animal foods, 
 and the supply of milk was limited; in the third protein was derived 
 from cheaper sources, and milk was very abundantly supplied; in the 
 fourth and fifth no departure was made from the ordinary conditions 
 except in the amount of milk supplied — in the fourth the milk supply 
 being limited and in the fifth very abundant. These various questions 
 are treated of in detail in the descriptions of the individual dietaries. 
 
 THE ANALYSES OF THE RAW MATERIALS, COOKED FOOD, AND WASTES. 
 
 Many of the raw materials, such as the dry grain products, sugar, 
 etc., were easily sampled and analyzed in their ordinary condition. 
 
 Whenever analyses of cooked food were necessary, the samples taken 
 were made as generous in quantity as possible. They were usually air- 
 dried, sometimes after putting through a sausage machine, and ground. 
 
 The waste, of which there was a great quantity each day, was first 
 chopped as fine as possible in a large box. From Ihis a fairly large 
 sample was selected and put through a meat grinder. A final sample 
 
10 
 
 of this material was dried and ground still finer for analysis. Tbe 
 methods of analysis were those adopted by the Association of Official 
 Agricultural Chemists. In order to save labor, composite samples were 
 made of tbe waste, thus greatly diminishing the number of analyses. 
 
 No analyses were attempted of the uncooked beef, mutton, veal, and 
 pork. Such analyses were deemed neither practicable nor necessary. 
 The average composition of the principal meat products, as furnished 
 by Atwater and Woods, 1 was used in calculating the composition of 
 these materials. 
 
 A number of cooked meats and several kinds of refuse, for instance, 
 bones, ham skins, fish, etc., and cooked and uncooked vegetable foods, 
 were analyzed. 
 
 DESCRIPTIONS OF SAMPLES. 
 
 The beef consumed was almost wholly what is known in Eastern 
 markets as refrigerator beef, and was, for tlie most part, butchered in 
 Chicago. 
 
 The fresh pork, ham, etc., were such as were found in the Bangor 
 market, and were partly local products and partly from the West. 
 
 The veal, lamb, and mutton were local products. 
 
 Of the poultry, the chickens (Maine grown) were largely from the 
 college farm. The turkey was probably a Maine product. 
 
 Samples requiring special description are as follows: 
 
 Chicken. — Sample 73 : One of the dressed fowls as bought weighed 2 pounds 6 ounces. 
 The refuse weighed 6 ounces. Sample 341 : One of the lot weighed 4.75 pounds and 
 the refuse weighed 1.25 pounds. 
 
 Ham. — Sample 426: Ono entire ham weighed 13^- pounds. The refuse, consisting 
 of skin, trimmings, and hone, weighed 3 pounds 11 ounces. 
 
 Lobster. — Sample 224: Proportion of edible portion to refuse, 5:9. 
 
 Oysters. — Sample 446 : From 20.5 pounds of oysters in the shell 3.5 pounds of shelled 
 oysters were obtained. 
 
 Eggs. — Samples 136, etc. : The weight of 1 dozen of eggs averaged 1 pound 81 ounces, 
 and the shell from 1 dozen weighed 2i ounces. 
 
 Lauanas. — Samples 197, 293, 298: The relation of Aveight of the whole fruit to the 
 weight of edible portion was as 1.44 : 1 . 
 
 Sweet corn. — Sample 272 : Twenty-five pounds as bought gave 19 pounds ears and 6 
 pounds husks. 
 
 WEIGHT OF CANNED GOODS. 
 
 In the following table the weight of the contents of a can of several 
 sorts of canned goods used in the dietary studies is given: 
 
 Average weights per can of canned goods. 
 
 Blueberries . . . 
 Catsup (bottle) 
 Corn, sweet . . . 
 
 Peas 
 
 Pineapple 
 
 Pumpkin 
 
 Squnsli 
 
 String beans . . 
 Tomatoes 
 
 Pounds. 
 
 Grams. 
 
 1.30 
 
 579-595 
 
 1.06 
 
 482 
 
 1.20 
 
 538 
 
 1.25 
 
 551-575 
 
 1.50 
 
 031 
 
 2.20 
 
 992 
 
 3.00 
 
 1,361 
 
 1.50 
 
 631 
 
 2.00 
 
 899-931 
 
 U. S. Dept. Agr ., Office of Experiment Stations Bui. 2; 
 
11 
 
 Table I.— Composition of fresh, edible portion of food materials. 
 [Analyzed ;it the Maine Experiment Station.] 
 
 Kind of food material. 
 
 liefer 
 enco 
 num- 
 ber.' 
 
 Labora 
 tory 
 num- 
 ber.* 
 
 Water. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 . Per ct. 
 24.9 
 30.9 
 34.9 
 
 Carbo- 
 hydrate. 
 
 Ash. 
 
 Fuel 
 
 value per 
 
 pound. 
 
 ANIMAL Fool). 3 
 Beef: 
 
 Do 
 
 389 
 
 176 
 372 
 436 
 
 Per ct. 
 43.1 
 
 41.4 
 
 38.7 
 
 Per ct. 
 29.7 
 27.0 
 23.7 
 
 rev ct. 
 
 Per ct. 
 
 2.3 
 
 .7 
 2.7 
 
 (Utilities. 
 I,0u5 
 1,805 
 
 Do 
 
 
 1 915 
 
 
 
 
 
 
 
 41.1 
 18.1 
 44.1 
 41.9 
 
 4.5 
 
 26.8 
 20.1 
 26.7 
 6.2 
 19.0 
 
 30.2 
 54.9 
 27.7 
 
 
 1.9 
 
 .9 
 
 1.5 
 
 27.7 
 
 .7 
 
 1,775 
 
 Roiled 
 
 
 374 
 
 21 
 
 434 
 
 327 
 
 242 
 
 432 
 
 2,805 
 
 
 390 
 
 1,665 
 
 
 24.2 j 
 
 75.8 | 
 
 1, 135 
 
 
 
 3, 550 
 
 
 456 
 
 
 Tripe, pickled 
 
 Do 
 
 87.1 
 90.7 
 
 11.9 
 8.1 
 
 .8 
 .9 
 
 
 
 .2 
 .3 
 
 255 
 190 
 
 
 
 
 
 
 
 
 
 88.9 
 36.2 
 13.9 
 64.8 
 
 47.1 
 
 10.0 
 18.0 
 3.3 
 15.4 
 22.1 
 
 .9 
 
 0.8 
 
 82.1 
 
 
 .2 
 39.0 
 
 .7 
 2.4 
 1.4 
 
 225 
 
 
 
 408 
 
 375 
 
 428 
 
 23 
 
 620 
 
 Suet 
 
 
 3.525 
 
 
 
 17.4 
 
 
 1,020 
 
 
 1518 
 
 29.4 
 
 
 1,650 
 
 
 
 Pork : 
 
 2069 
 
 88 
 426 
 
 24.5 
 34.9 
 
 16.7 
 18.2 
 
 56.0 
 42.0 
 
 
 2.8 
 4.9 
 
 2, 675 
 
 Do 
 
 2,110 
 
 
 
 
 
 
 
 
 29.7 
 27.2 
 10.5 
 36.6 
 69.4 
 33.2 
 33.6 
 
 9.4 
 
 12.0 
 
 17.5 
 16.0 
 25.7 
 24.4 
 15.4 
 19.9 
 26.6 
 
 1.5 
 
 2.7 
 
 49.0 
 53.7 
 26.3 
 33.2 
 7.6 
 45.4 
 
 5.6 
 
 3.8 
 3.1 
 37.5 
 5.8 
 2.0 
 1.5 
 2.2 
 
 2, 395 
 2,565 
 
 
 
 426 
 426 
 
 17 
 
 3 
 
 373 
 
 22 
 
 87 
 427 
 
 
 
 1,590 
 
 Ham, fried 
 
 Ham, salad 
 
 2071 
 2078 
 
 1, 855 
 
 710 
 
 2,285 
 
 
 2122 
 2103 
 
 37.6 
 
 2,080 
 
 
 
 Fat, salt 
 
 Do 
 
 84.6 
 80.3 
 
 
 4.5 
 
 5.0 
 
 3.600 
 3,440 
 
 
 
 
 i 
 
 
 
 
 
 10.7 
 
 2.1 
 
 82.5 
 
 4.7 
 
 3, 520 
 
 
 2529 
 
 94 
 
 416 
 
 
 Sausage 
 
 Do 
 
 31.3 
 39.5 
 
 15.9 
 13.5 
 
 50.9 
 46.0 
 
 | 1-9 
 
 1.0 
 
 2,445 
 2, 190 
 
 
 
 ! 
 
 
 
 
 
 35.4 
 
 14.7 
 
 48.5 1.4 
 
 2,320 
 
 
 
 
 Poultry : 
 
 2707 
 
 73 
 341 
 
 65.5 
 63.8 
 
 17.3 
 21.3 
 
 15.9 | 
 
 13.4 1 
 
 1.3 
 1.5 
 
 995 
 
 Do 
 
 960 
 
 
 
 
 
 
 64.7 
 
 44.7 
 
 73.7 
 
 19.3 
 31.3 
 
 17.3 
 
 14. 6 1.4 
 
 11.3 | ,. 12.7 
 
 6.4 ] 2.6 
 
 975 
 
 Fish, etc.: 
 
 Blueiish, including bones 
 
 3018 
 
 341 
 213 
 
 1,000 
 590 
 
 Cod, including bones 
 
 Do 
 
 3030 
 3031 
 
 109 
 
 69 
 304 
 
 78.5 
 77.0 
 79.7 
 
 16.1 
 19 5 
 18.1 
 
 .8 | 
 
 1.9 1 
 
 .2 
 
 4.6 
 
 1.6 
 2.0 
 
 335 
 445 
 
 Do... 
 
 315 
 
 
 
 
 
 
 
 78.4 
 
 17.9 
 
 1.0 2.7 
 
 
 
 
 
 
 Halibut, including bones 
 
 Do.. r 
 
 3047 
 3048 
 
 129 
 180 
 285 
 353 
 
 74.4 
 70.8 
 72.8 
 73.8 
 
 18.0 
 16.3 
 15.6 
 17.3 
 
 6.6 
 11.1 
 10.3 
 
 6.6 
 
 
 1.0 
 1.8 
 1.3 
 2.3 
 
 615 
 
 770 
 
 Do 
 
 725 
 
 Do 
 
 
 000 
 
 
 
 
 
 
 
 
 72.9 
 
 70.5 
 
 16.8 
 19.8 
 
 8.7 
 
 8.4 
 
 
 1.6 
 1.3 
 
 680 
 
 Salmon, including bones 
 
 3089 
 
 3102 
 3103 
 
 259 
 
 148 
 195 
 
 720 
 
 Shad 
 
 65.7 
 72.1 
 
 17.2 
 19.1 
 
 10.7 
 5.7 
 
 
 6.4 
 
 770 
 
 Do 
 
 
 3.1 
 
 595 
 
 
 
 
 
 
 68.9 
 55.9 
 
 80.8 
 
 18.1 
 27.6 
 10.6 
 
 8.2 
 
 .7 
 
 1.1 
 
 5.2 
 
 4.8 
 15.8 
 
 2.3 
 
 680 
 
 Cod, salt 
 
 3121 
 3153 
 
 86 
 135 
 
 540 
 
 
 340 
 
 
 
 1 The numbers used in an unpublished compilation of analyses of American food materials. 
 
 2 The laboratory numbers of the Maine Station. 
 
 3 In case of beef, mutton, and pork only cooked meats were analyzed. 
 
12 
 
 Table 1. — Composition of fresh, edible portion of food materials — Continued. 
 
 Kind of food material. 
 
 Refer- 
 ence 
 num- 
 ber. 
 
 Labora- 
 tory 
 num- 
 ber. 
 
 Water. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Carbo- 
 hydrate. 
 
 Asb. 
 
 Fuel 
 value per 
 pound. 
 
 animal food— continued. 
 Fish, etc. — Continued. 
 
 3197 
 
 68 
 290 
 389 
 440 
 
 Per ct. 
 91.0 
 92.4 
 90.0 
 82.2 
 
 Per ct. 
 5.7 
 4.5 
 5.4 
 7.3 
 
 Per ct. 
 
 0.9 
 
 .5 
 
 1.3 
 
 1.8 
 
 Per ct. 
 1.7 
 1.5 
 2.3 
 6.2 
 
 Per ct. 
 0.7 
 1.1 
 1.0 
 2.5 
 
 1.4 
 
 85.1 
 
 4.0 
 
 .9 
 
 .6 
 
 1.0 
 
 1.0 
 
 1.1 
 
 1.0 
 
 .8 
 
 4.2 
 
 Calories. 
 175 
 135 
 
 Do 
 
 Do 
 
 
 200 
 
 Do 
 
 
 330 
 
 
 
 
 
 
 
 88.9 
 13.5 
 68.6 
 73.0 
 73.5 
 73.6 
 73.2 
 72.4 
 72.9 
 72.3 
 30.2 
 
 7.2 
 12.7 
 14.6 
 11.8 
 14.1 
 11.5 
 
 7.1 
 13.5 
 18.1 
 22.7 
 12.6 
 10.6 
 12.8 
 13.6 
 
 5.7 
 .9 
 25.4 
 15.6 
 16.0 
 15.4 
 13.9 
 16.2 
 15.2 
 16.5 
 28.3 
 
 7TT 
 1.5 
 1.1 
 
 2.9 
 1.0 
 
 .5 
 2.1 
 2.1 
 
 .8 
 3.5 
 
 .4 
 5.1 
 
 .8 
 1.8 
 
 1.1 
 .5 
 
 2.0 
 10.5 
 
 9.9 
 10.0 
 11.9 
 10.3 
 10 9 
 10.4 
 35.5 
 
 2.9 
 1.8 
 
 
 
 
 446 
 224 
 210 
 1.10 
 152 
 142 
 218 
 257 
 269 
 44 
 
 "~ 37 
 G7 
 138 
 101 
 205 
 254 
 282 
 296 
 297 
 333 
 338 
 342 
 346 
 429 
 
 40 
 
 
 3162 
 2757 
 2758 
 2759 
 27<i0 
 2701 
 2702 
 2703 
 3542 
 
 555 
 
 Eggs 
 
 
 Do 
 
 715 
 
 Do 
 
 
 Do 
 
 760 
 
 Do 
 
 735 
 
 Do 
 
 745 
 
 Do 
 
 745 
 
 
 2 060 
 
 
 
 
 83.4 
 81.4 
 80.8 
 81.1 
 80.1 
 81.6 
 89.1 
 82.7 
 79.8 
 71.4 
 82.3 
 81.3 
 84.4 
 81.2 
 
 
 2.3 
 4.4 
 3.5 
 4.2 
 4.8 
 6.4 
 1.7 
 1.7 
 1.3 
 2.4 
 4.7 
 3.0 
 2.0 
 3.4 
 
 3 600 
 
 Do 
 
 
 3 465 
 
 Do 
 
 
 3 430 
 
 Do 
 
 
 3 475 
 
 Do 
 
 
 3,400 
 3,450 
 3, 800 
 
 Do 
 
 
 Do 
 
 
 Do 
 
 
 3, 5°0 
 
 Do 
 
 
 3, 385 
 
 Do 
 
 
 3,080 
 
 Do 
 
 
 3, 480 
 
 Do 
 
 
 3, 5J5 
 
 Do 
 
 
 3, 580 
 
 Do 
 
 
 3,460 
 
 
 
 
 
 
 13.0 
 
 2.2 
 
 81.5 
 
 
 3.3 
 
 3,480 
 
 
 
 
 , 
 
 
 Milk 
 
 87.1 
 87.6 
 
 3.2 
 3.2 
 
 3.5 
 3.0 
 
 5.5 
 4.9 
 
 .7 
 . 7 
 
 310 
 
 Do 
 
 
 
 305 
 
 
 
 
 
 
 
 
 87.3 
 
 3.2 
 
 3.6 
 
 5.2 
 
 .7 
 
 305 
 
 
 4054 
 
 179 
 356 
 
 
 Mince meat 
 
 Do 
 
 56.9 
 49.6 
 
 4.7 
 6.0 
 
 7.3 
 8.1 
 
 28.6 
 33.5 
 
 2.5 
 2.5 
 
 930 
 1,080 
 
 
 
 
 
 1 
 
 53.3 
 9.6 
 
 5.5 
 88.3 
 
 7.7 
 .3 
 
 2.6 
 1.6 
 1.4 
 
 31.0 
 
 2.5 
 1.8 
 
 980 
 
 
 
 
 
 
 
 VEGETABLE FOOD. 
 
 5029 
 
 28 
 312 
 422 
 
 12.1 
 11.5 
 10.6 
 
 8.0 
 8.8 
 8.6 
 
 76.3 
 76.8 
 
 78.4 
 
 1.0 
 1.3 
 1.0 
 
 1,680 
 
 Do 
 
 1,660 
 
 Do 
 
 
 1,675 
 
 
 
 
 
 1 
 
 11.4 
 
 8.5 
 
 1.9 
 
 77.1 
 
 1.1 
 
 1,670 
 
 
 
 
 
 5110 
 
 29 
 
 414 
 
 10.3 
 10.5 
 
 14.1 
 14.4 
 
 1.7 
 
 71.9 
 72.4 
 
 ~27T 
 1.0 
 
 1,660 
 
 Do 
 
 1 685 
 
 
 
 
 
 
 10.4 
 
 11.7 
 9.2 
 12.0 
 
 14.3 
 
 1.6 
 
 72.1 
 
 1.6 
 
 1,675 
 
 
 5039 
 
 27 
 393 
 396 
 
 
 
 6.8 
 8.5 
 8.6 
 
 .5 
 
 .7 
 .7 
 
 80.3 
 81.4 
 78.5 
 
 .7 
 .2 
 .2 
 
 1,640 
 
 Do 
 
 1,700 
 
 Do 
 
 
 1,650 
 
 
 
 
 
 
 11.0 
 
 8.0 
 
 .6 
 
 80.0 
 
 .4 
 
 1,660 
 
 
 
 
 
 50G7 
 5068 
 
 30 
 
 204 
 309 
 352 
 
 6.3 
 5.5 
 7.3 
 6.2 
 
 17.4 
 18.0 
 17.7 
 11.0 
 
 6.9 
 5.6 
 7.0 
 7.3 
 
 67.7 
 68.4 
 64.2 
 
 70.8 
 
 1.7 
 
 2.5 
 3.8 
 4.7 
 
 1,875 
 
 Do 
 
 Do 
 
 1,845 
 1,820 
 
 Do 
 
 
 1,830 
 
 
 
 
 
 
 6.3 
 
 13.0 
 13.5 
 
 16.0 
 
 6.7 
 
 67.8 
 
 7677 
 77.2 
 
 3.2 
 
 1,840 
 
 
 5082 
 
 31 
 
 400 
 
 
 
 9.1 
 
 8.4 
 
 .4 
 
 .5 
 .5 
 
 1,625 
 
 Do 
 
 1,610 
 
 
 
 
 
 
 
 13.2 
 
 8.8 
 
 .6 
 
 76.9 
 
 . 5 
 
 1,620 
 
 
 
 
 
13 
 
 Table 1. — Composition of fresh, edible portion of food material* — Continued. 
 
 Kind of food material. 
 
 Refer- 
 ence 
 
 num- 
 ber. 
 
 Labora- 
 tory 
 num- 
 ber. 
 
 Wat r. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Carbo- 
 hydrate. 
 
 Ash. 
 
 Fuel 
 
 value pur 
 
 pound. 
 
 YEUETAisLE food— continued. 
 Wheat Hour: 
 
 5235 
 
 190 
 423 
 
 Per ct. 
 8.8 
 11.5 
 
 Per ct. 
 
 10.8 
 13.4 
 
 Per ct. 
 
 1.1 
 
 .9 
 
 Per ct. 
 
 78.2 
 73.4 
 
 Per ct. 
 1.1 
 
 .8 
 
 Calories. 
 1,700 
 
 Do 
 
 1, 655 
 
 
 
 
 
 
 
 10.2 
 
 10.8 
 9.5 
 
 12.1 
 
 .12.5 
 10.4 
 
 1.0 
 
 lTfF 
 
 .8 
 
 75.8 
 
 .9 
 
 1,675 
 
 Pastry 
 
 Bo 
 
 5257 
 
 189 
 424 
 
 
 1.8 
 
 .7 
 
 1,660 
 . 1,690 
 
 
 
 
 
 
 
 10.2 
 
 11.4 
 
 1.2 
 
 76.0 
 
 1.2 
 
 .9 
 .9 
 
 1, 675 
 
 
 5258 
 5259 
 
 ~~ 25 
 121 
 
 
 
 11.4 
 11.4 
 
 9.7 
 9.7 
 
 .6 
 
 .6 
 
 77. 4 
 77.4 
 
 1,645 
 
 Do 
 
 1,645 
 
 
 
 
 
 
 11.4 
 10.7 
 
 18.4 
 40.0 
 
 28.4 
 47.5 
 
 9.7 
 
 12.0 
 
 6.9 
 5.0 
 
 .6 
 .4 
 
 .9 
 
 2.4 
 
 77.4 
 74.9 
 
 72.7 
 50.7 
 
 54.3 
 
 40.3 
 
 .9 
 
 1.4 
 
 1.1 
 1.9 
 
 1, 645 
 
 
 5297 
 
 5431 
 5432 
 
 5433 
 
 5134 
 
 48 
 
 20 
 6 
 
 13 
 
 233 
 
 1,645 
 
 Bread : 
 
 Wheat 
 
 1,520 
 
 
 1,135 
 
 
 
 Do 
 
 10.1 
 6.9 
 
 3.1 
 
 2.3 
 
 4.1 
 
 3.0 
 
 1, 330 
 975 
 
 
 
 
 
 
 37.9 
 
 9.8 
 
 26.5 
 15.2 
 11.4 
 12.0 
 16.4 
 
 8.5 
 7.5 
 
 5.3 
 
 5.8 
 7.5 
 5.1 
 5.0 
 
 2.7 
 
 15.5 
 
 8.6 
 9.1 
 10.6 
 9.5 
 9.4 
 
 47.3 
 
 66.2 
 
 58.3 
 67.3 
 67.1 
 71.0 
 66.5 
 
 3.6 
 1.0 
 
 ' 1, 150 
 
 Cake : 
 
 
 439 
 
 12 
 173 
 238 
 362 
 440 
 
 2,025 
 
 
 5455 
 5456 
 5457 
 
 
 
 1.3 
 2.6 
 3.4 
 2.4 
 2.7 
 
 1,545 
 
 Do - 
 
 1,745 
 
 Do 
 
 1, 835 
 
 Do 
 
 1,815 
 
 Do 
 
 
 1, 725 
 
 
 
 
 
 
 
 16.3 
 
 5.7 
 
 9.4 
 
 66.1 
 
 2.5 
 
 1,730 
 
 
 
 
 
 
 5458 
 5459 
 5460 
 
 5 
 167 
 230 
 363 
 
 18.1 
 18.3 
 14.4 
 
 18.4 
 
 5.3 
 
 6.7 
 6.6 
 
 4.8 
 
 9.4 
 12.6 
 
 9.3 
 12.4 
 
 65.8 
 60.9 
 67.5 
 62.2 
 
 1.4 
 1.5 
 2.2 
 2.2 
 
 1,720 
 
 Do 
 
 1,790 
 
 Do 
 
 1,770 
 
 Do 
 
 1,770 
 
 
 
 
 
 
 17.3 
 16.1 
 
 5.9 
 5.4 
 
 10.9 
 9.5 
 
 64.1 
 64.7 
 
 1.8 
 4.3 
 
 1,760 
 
 
 5461 
 
 174 
 
 1,705 
 
 
 
 
 5462 
 
 172 
 
 437 
 
 18.5 
 12.0 
 
 7.1 
 
 6.3 
 
 9.3 
 
 14.7 
 
 63.9 
 64.7 
 
 1.2 
 
 2.3 
 
 1,715 
 
 Do 
 
 1,940 
 
 
 
 
 
 
 
 15.2 
 
 16.9 
 6.3 
 22. 7 
 
 6.7 
 
 5.7 
 7.3 
 
 5.8 
 
 12.0 
 
 6.4 
 12 8 
 13.0 
 
 64.3 
 
 1.8 
 
 1,825 
 
 
 5463 
 5464 
 
 168 
 235 
 367 
 
 
 
 69.4 
 
 71.1 
 57.3 
 
 1.6 
 2.5 
 
 1.2 
 
 1,665 
 
 Do 
 
 2,000 
 
 Do 
 
 1,720 
 
 
 
 
 
 
 
 15.3 
 
 6.3 
 
 10.7 
 
 65.9 
 
 1.8 
 
 1,795 
 
 
 
 , 
 
 
 Cookies : 
 
 5470 
 5471 
 5472 
 
 16 
 165 
 228 
 368 
 438 
 
 4.5 
 5.7 
 5.2 
 4.0 
 7.4 
 
 6.7 
 . 6.0 
 0.8 
 7.1 
 9.7 
 
 8.6 
 11.8 
 8.1 
 9.5 
 10.3 
 
 77.8 
 74.4 
 78.4 
 76.4 
 70.3 
 
 2.4 
 2.1 
 1.5 
 3.0 
 2.3 
 
 1,935 
 
 Do 
 
 I. 995 
 
 Do 
 
 1,925 
 
 Do 
 
 1,955 
 1,925 
 
 Do 
 
 
 
 
 
 
 
 
 5.4 
 
 7.3 
 
 9.7 
 
 75.4 
 
 2.2 
 
 1,950 
 
 
 
 
 
 
 5473 
 5474 
 5475 
 
 15 
 166 
 229 
 364 
 
 4.5 
 
 10.4 
 
 6.5 
 
 4.3 
 
 4.5 
 7.9 
 8.0 
 7.3 
 
 5.3 
 11.2 
 10.1 
 12.0 
 
 84.4 
 69.4 
 72.0 
 73.9 
 
 1.3 
 1.1 
 3.4 
 1.9 
 
 1,875 
 
 Do 
 
 1,910 
 
 Do 
 
 1,915 
 
 Do 
 
 2,040 
 
 
 
 
 
 
 6.4 
 
 6.9 
 
 9.2 
 10.3 
 
 9.8 
 
 13.6 
 13.6 
 
 75.0 
 
 69.4 
 71.3 
 
 1.9 
 
 1,940 
 
 
 
 
 
 Crackers : 
 
 Butler 
 
 5484 
 
 45 
 369 
 
 6.9 
 3.6 
 
 .9 
 1.2 
 
 2,035 
 
 Do 
 
 2,090 
 
 
 
 
 
 
 
 5.3 
 
 9.2 
 
 13.6 
 
 70.9 
 
 1.0 
 
 2,065 
 
 
 . 
 
 
 
14 
 
 Table 1. — Composition of fresh, edible portion of food materials — Continued. 
 
 Kind of food material. 
 
 Refer- 
 ence 
 num- 
 ber. 
 
 Labora- 
 tory 
 num- 
 ber. 
 
 Water. 
 
 Pro- 
 tein . 
 
 Fat. 
 
 Carbo- 
 hydrate. 
 
 Ash. 
 
 Fuel 
 
 value per 
 
 pound. 
 
 vegetable food — continued. 
 Crackers— Continued. 
 
 5481 
 
 46 
 210 
 365 
 444 
 
 Per ct. 
 
 4.8 
 4.6 
 4.7 
 4.4 
 
 Per ct. 
 10.7 
 9.8. 
 9.1 
 9.0 
 
 Per ct. 
 12.7 
 12.2 
 13.0 
 10.4 
 
 Per ct. 
 
 70.9 
 69.1 
 70.8 
 69.7 
 
 Per ct. 
 0.9 
 4.3 
 2.4 
 5.9 
 
 Calories. 
 2 055 
 
 Do 
 
 1 980 
 
 Do 
 
 
 2 035 
 
 Do 
 
 
 1 915 
 
 
 
 
 
 
 
 4.6 
 
 15.3 
 19.3 
 17.8 
 11.6 
 
 17.0 
 11.0 
 
 9.8 
 
 5.1 
 
 6.9 
 7.1 
 
 7.6 
 6.9 
 7.0 
 
 12.1 
 
 70.1 
 
 52.5 
 50.0 
 51.5 
 63.2 
 51.9 
 62.1 
 
 3.4 
 
 
 
 5487 
 5488 
 5489 
 5490 
 
 ~~ 14 
 164 
 171 
 227 
 361 
 441 
 
 
 
 25.7 
 23.0 
 22.6 
 16.4 
 22.3 
 19.6 
 
 1.4 
 .8 
 1.0 
 1.2 
 1.9 
 .3 
 
 
 Do 
 
 2,030 
 2 045 
 
 Do 
 
 Do 
 
 2 010 
 
 Do 
 
 2,035 
 2 110 
 
 Do '. 
 
 
 
 
 
 
 
 
 15.3 
 
 6.8 
 
 21.6 
 
 55.2 
 
 1.1 
 
 .9 
 2.2 
 2.8 
 1.1 
 
 2, 065 
 
 
 5492 
 5493 
 5494 
 
 1 
 169 
 231 
 
 358 
 
 Pie: 
 
 45.5 
 42.3 
 41.8 
 
 40.2 
 
 2.6 
 3.4 
 3.8 
 2.8 
 
 7.7 
 10.6 
 11.3 
 
 9.7 
 
 43.3 
 41.5 
 40.2 
 46.3 
 
 1 180 
 
 Uo 
 
 1 2.S0 
 
 Do 
 
 1 295 
 
 Do 
 
 1 320 
 
 
 
 
 
 
 
 42.5 
 
 3,2 
 
 9.8 
 
 42.8 
 
 1.7 
 
 1.1 
 
 1.5 
 .5 
 
 1 270 
 
 
 5495 
 5490 
 
 
 
 
 2 
 236 
 
 360 
 
 30.9 
 27.8 
 37.2 
 
 5.6 
 5.6 
 2.1 
 
 0.9 
 9.3 
 
 17.9 
 
 55.5 
 55.8 
 42.3 
 
 1 430 
 
 Do 
 
 1 535 
 
 Do 
 
 1 580 
 
 
 
 
 
 
 
 32.0 
 62.4 
 47.4 
 
 4.4 
 4.2 
 3.6 
 
 11.4 
 0.3 
 10.1 
 
 51.2 
 26.1 
 37.4 
 
 44.0 
 30.4 
 39.7 
 
 1.0 
 1.0 
 
 1.5 
 
 1.9 
 
 1.3 
 
 4.4 
 
 1 515 
 
 
 5497 
 5498 
 
 237 
 
 170 
 
 830 
 
 
 1, 190 
 
 
 
 Mince 
 
 Do 
 
 5499 
 5500 
 
 11 
 232 
 
 359 
 
 34.1 
 51.1 
 38.8 
 
 5.5 
 7.5 
 4.5 
 
 14.5 
 9.7 
 12.6 
 
 1,030 
 1,115 
 
 Do 
 
 1,355 
 
 
 
 
 
 
 
 41.3 
 
 37:0 
 
 64.2 
 
 5.8 
 3.0 
 4.4 
 
 4.2 
 3.0 
 
 12.3 
 11.3 
 
 8.4 
 
 4.8 
 2.0 
 
 38.1 
 47.2 
 
 21.7 
 
 2.5 
 1.5 
 1.3 
 
 1, 335 
 
 
 
 442 
 8 
 
 177 
 239 
 
 1 410 
 
 
 5501 
 
 840 
 
 
 
 Pudding: 
 
 5502 
 5503 
 
 52.0 
 71.6 
 
 38.1 
 21.9 
 
 .9 
 
 .9 
 
 990 
 
 Do 
 
 570 
 
 
 
 
 
 
 61.8 
 12.3 
 14.0 
 
 3.6 
 .6 
 
 3.7 
 
 .3 
 
 .1 
 
 30.0 
 86.6 
 85.9 
 
 26. % 
 33.8 
 
 .9 
 . 2 
 
 780 
 
 
 5509 
 5507 
 
 4058 
 
 53 
 144 
 
 1, 635 
 
 
 1,600 
 
 
 
 
 47 
 391 
 
 10.3 
 1.5 
 
 12.5 
 13.4 
 
 47.1 
 50.2 
 
 3.3 
 1.1 
 
 2,700 
 
 Do 
 
 2,995 
 
 
 
 
 
 
 
 5.9 
 
 12.9 
 
 48.7 
 
 30.3 
 
 2.2 
 
 2.860 
 
 
 6108 
 6109 
 
 41 
 270 
 425 
 
 
 
 24.4 
 24.4 
 19.0 
 
 
 
 72.9 
 73.1 
 70.7 
 
 2.7 
 2.5 
 3.0 
 
 1, 355 
 
 Do 
 
 
 
 1,360 
 
 Do 
 
 1.3 
 
 
 1,450 
 
 
 
 
 
 
 
 22.6 
 
 .4 
 
 
 74.3 
 
 2.7 
 
 1,390 
 
 
 6095 
 6097 
 6096 
 
 
 
 
 120 
 148 
 162 
 
 34.7 
 21.6 
 30.1 
 
 
 
 64.7 
 76.6 
 69.1 
 
 .6 
 
 1.8 
 .8 
 
 1,205 
 
 Do 
 
 
 
 1,425 
 
 Do 
 
 
 
 1,285 
 
 
 
 
 
 
 
 28.8 
 
 
 
 70 1 
 
 1.1 
 
 1,305 
 
 
 
 
 
 
 
 Beans: 
 
 6514 
 6512 
 6513 
 
 64,65 
 104 
 105 
 
 12.9 
 14.3 
 
 14.5 
 
 21.2 
 23.4 
 
 22.1 
 
 1.7 
 1.4 
 1.6 
 
 59.8 
 57.2 
 
 57.7 
 
 4.4 
 3.7 
 4.1 
 
 1,580 
 
 
 1,560 
 
 
 1,550 
 
 
 
 
 
 
 13.9 
 
 22.2 
 
 1.6 
 
 58.2 
 
 4.1 
 
 1,560 
 
 
 6854 
 
 
 
 Baked 
 
 4 
 381 
 
 59.9 
 95.0 
 
 8.1 
 1.0 
 
 6.8 
 .1 
 
 23.2 
 3.0 
 
 2.0 
 .9 
 
 870 
 
 
 80 
 
 
 
 
 
TABLE L. — Composition of fresh, edible portion of food materials — Continued. 
 
 Kind of food material. 
 
 Refer- 
 ence 
 num- 
 ber. 
 
 Labora- 
 tory 
 num- 
 ber. 
 
 Wilier. 
 
 Pro- 
 tein. 
 
 Per ct. 
 1.7 
 1.3 
 1.8 
 
 Fat. 
 Per ct. 
 
 0.1 
 \ 2 
 
 Carbo- 
 hydrate. 
 
 Per ct. 
 
 0.8 
 7.3 
 11.7 
 
 Ash. 
 
 1'er at. 
 
 1.2 
 
 .8 
 
 2.0 
 
 Fuel 
 
 value per 
 
 pound. 
 
 vegetable food — continued. 
 Beets 
 
 0537 
 
 63 
 280 
 379 
 
 Per ct. 
 
 87.2 
 90.4 
 84.3 
 
 Calories. 
 220 
 
 Do 
 
 105 
 
 Do 
 
 
 200 
 
 
 
 
 
 
 
 87.3 
 
 91.3 
 92.8 
 
 91.5 
 
 1.6 
 
 lT 
 
 1.3 
 
 1.5 
 
 _ 2 
 
 .1 
 .1 
 .3 
 
 9.0 
 
 6.5 
 5.2 
 0.0 
 
 1.3 
 
 . 7 
 .0 
 
 .7 
 
 215 
 
 
 6544 
 
 8] 
 271 
 351 
 
 
 
 100 
 
 Do 
 
 125 
 
 Do 
 
 
 
 
 
 
 
 
 
 91.8 
 
 83.1 
 
 88.0 
 
 1.4 
 
 1.3 
 
 1.0 
 
 .2 
 
 .3 
 .3 
 
 5.9 
 
 13.8 
 9:2 
 
 .7 
 
 — i.V 
 
 .9 
 
 145 
 
 
 6562 
 
 
 
 
 134 
 
 350 
 
 295 
 
 Do 
 
 205 
 
 
 
 
 
 
 85.9 
 93.1 
 
 75.0 
 83.5 
 
 1.1 
 1.1 
 
 2.9 
 
 2.7 
 
 .3 
 
 _ 2 
 
 1.3 
 1.2 
 
 11.5 
 
 4.0 
 
 20.3 
 11.5 
 
 1.2 
 !•» 
 
 .5 
 
 1. 1 
 
 245 
 
 Celery 
 
 
 420 
 
 7 
 184 
 
 115 
 
 
 6967 
 6968 
 
 
 
 485 
 
 Do 
 
 315 
 
 
 
 
 
 
 79.3 
 72.8 
 95.0 
 
 2.8 
 
 2.8 
 
 .5 
 
 1.2 
 
 1.0 
 .5 
 
 15.9 
 
 22.6 
 
 3.4 
 
 .8 
 .8 
 .6 
 
 40:) 
 
 
 
 272 
 322 
 
 308. 
 370 
 
 515 
 
 
 
 95 
 
 
 6610 
 
 
 
 89.0 
 94.4 
 
 .5 
 
 . 7 
 
 .5 
 .2 
 
 5.4 
 1.4 
 
 4.6 
 3.3 
 
 130 
 
 Do 
 
 45 
 
 
 
 
 
 
 
 91.7 
 
 81.4 
 
 4.3 
 
 .6 
 2.4 
 
 11.0 
 
 .3 
 1.0 
 
 .8 
 . 2 
 
 !i 
 
 3.4 
 10.0 
 
 77.7 
 
 9.6 
 
 11.3 
 
 4.0 
 
 4.0 
 
 6.2 
 
 1.5 
 
 1.0 
 
 85 
 
 
 6569 
 
 234 
 308 
 
 235 
 
 Horse-radish : 
 
 1,635 
 
 
 
 
 Wet - 
 
 6780 
 
 113 
 
 421 
 
 87.5 
 85.4 
 
 1.2 
 l.G 
 
 1.4 
 1.3 
 
 4.4 
 1.7 
 1.6 
 
 210 
 
 Do - 
 
 215 
 
 
 
 
 
 
 
 86.5 
 92.7 
 
 857cT 
 87.6. 
 89.4 
 
 .i 
 
 . 2 
 
 .4 
 . 2 
 
 . 5 
 
 10.4 
 4.9 
 
 1.6 
 . 9 
 
 225 
 
 
 0580 
 6589 
 
 201 
 
 Gl 
 
 277 
 376 
 
 1°5 
 
 
 
 
 8.8 
 9.7 
 7.9 
 
 .8 
 .8 
 .6 
 
 200 
 
 Do 
 
 220 
 
 Do 
 
 
 200 
 
 
 
 
 
 
 
 87.5 
 79.5 
 
 2.6 
 1.5 
 
 .4 
 .8 
 
 8.8 
 16.7 
 
 .7 
 1.5 
 
 230 
 
 
 6591 
 
 153 
 
 375 
 
 
 
 Peas: 
 
 Dry 
 
 6596 
 7070 
 7071 
 
 78 
 
 74 
 
 128 
 
 382 
 
 8.8 
 77.8 
 86.2 
 82.5 
 
 25.2 
 3.2 
 3.0 
 4.2 
 
 1.2 
 .8 
 .3 
 .3 
 
 62.6 
 17.4 
 9.3 
 11.8 
 
 12.8 
 
 2. 2 
 '.S 
 .6 
 
 1.2 
 
 1, 685 
 
 
 420 
 
 Do 
 
 255 
 
 Do 
 
 310 
 
 
 
 
 
 
 
 82.1 
 
 3.7 
 
 .5 
 
 .1 
 
 .1 
 .2 
 .1 
 
 _ 2 
 
 !i 
 
 .i 
 
 .9 
 
 330 
 
 
 6683 
 6684 
 6685 
 
 57 
 58 
 188 
 276 
 291 
 348 
 406 
 
 
 
 74.4 
 80.3 
 67.8 
 77.1 
 77.1 
 77.6 
 80.4 
 
 2.4 
 
 2.1 
 2.7 
 2.0 
 2.2 
 2.1 
 1.5 
 
 22.2 
 10.4 
 27.4 
 19.8 
 19.7 
 19.1 
 17.5 
 
 .9 
 
 1.1 
 1.9* 
 1 
 
 .8 
 1.1 
 
 .5 
 
 461 
 
 Do 
 
 350 
 
 Do 
 
 570 
 
 Do 
 
 410 
 
 Do 
 
 
 415 
 
 Do 
 
 
 400 
 
 Do 
 
 
 
 
 
 
 
 
 76.4 
 
 69.7 
 
 72.0 
 70.3 
 
 2.1 
 
 3.0 
 3.1 
 2.3 
 
 2.8 
 
 .i 
 
 20.3 
 
 1.1 
 
 420 
 
 
 6613 
 
 54 
 
 371 
 439 
 
 
 
 .4 
 ,2 
 .1 
 
 25.5 
 
 23.9 
 26.5 
 
 1.4 
 
 .8 
 .8 
 
 545 
 
 Do 
 
 510 
 
 Do 
 
 
 540 
 
 
 
 
 
 
 
 70.7 
 
 88.2 
 89.5 
 
 25.3 
 
 9.6 
 
 7.5 
 
 1.0 
 
 .9 
 
 1.5 
 
 530 
 
 
 
 
 
 
 7079 
 7080 
 
 66 
 
 186 
 
 1.1 
 
 1.2 
 
 , 2 
 .3 
 
 205 
 
 Do 
 
 175 
 
 
 
 
 
 
 88.9 
 86.6 
 96.1 
 
 1.1 
 
 3.0 
 
 .3 
 
 .2 
 .3 
 .1 
 
 8.6 
 8.3 
 2.9 
 
 1.2 
 
 1.8 
 
 .6 
 
 190 
 
 
 6779 
 6782 
 
 202 
 241 
 
 225 
 
 
 65 
 
 
 
Table 1. — Composition of fresh, edible portion of food materials — Continued. 
 
 Kind of food material. 
 
 Refer- 
 ence 
 num- 
 ber. 
 
 Labora- 
 tory 
 num- 
 ber. 
 
 Water. 
 
 Pro 
 tein. 
 
 Pat. 
 
 Carbo- 
 hydrate. 
 
 Ash. 
 
 Fuel 
 
 value per 
 
 pound. 
 
 vegetable food — continued. 
 Squash: 
 
 7084 
 7085 
 
 115 
 
 185 
 
 Per ct. 
 86.8 
 89.9 
 
 Per ct. 
 1.0 
 
 .8 
 
 Per ct. 
 1.2 
 .4 
 
 Per ct. 
 
 9.7 
 8.2 
 
 Per ct. 
 
 0.7 
 
 .7 
 
 Calories. 
 
 Do : 
 
 
 
 
 
 
 
 88.4 
 
 78.9 
 83.8 
 88.2 
 
 1.2 
 
 .8 
 
 8.9 
 
 .7 
 
 220 
 
 
 
 
 
 6796 
 6797 
 
 117 
 160 
 
 273 
 
 2.9 
 3.1 
 1.0 
 
 .8 
 1.4 
 .4 
 
 16.1 
 10.1 
 8.9 
 
 1.3 
 
 1.6 
 .9 
 
 385 
 
 Do 
 
 Do 
 
 
 
 
 
 
 
 
 83.6 
 
 2.5 
 
 .9 
 
 11.7 
 
 1.3 
 
 . 300 
 
 
 
 
 
 
 
 275 
 302 
 335 
 
 343 
 
 03.0 
 07.9 
 62.8 
 64.9 
 
 1.5 
 
 .8 
 3.0 
 2.0 
 
 .4 
 .3 
 .5 
 
 .5 
 
 34.3 
 29.3 
 32.9 
 
 31.3 
 
 .8 
 1.7 
 
 .8 
 1.3 
 
 685 
 
 Do 
 
 
 575 
 
 Do 
 
 
 690 
 
 Do 
 
 
 640 
 
 
 
 
 
 
 
 64.7 
 
 8571T 
 
 70.1 
 
 87.5 
 
 1.8 
 
 2.1 
 
 3.9 
 
 .7 
 
 .4 
 
 .4 
 .1 
 .4 
 
 31.9 
 
 11.1 
 23.8 
 10.6 
 
 1.2 
 
 015 
 
 
 6831 
 6832 
 
 62 
 
 92 
 323 
 
 
 
 .8 
 
 2.1 
 
 .8 
 
 200 
 
 Do 
 
 Do 
 
 520 
 225 
 
 
 
 
 
 
 
 81.1 
 
 2.2 
 
 .3 
 
 15.2 
 
 1.2 
 
 .5 
 .2 
 
 335 
 
 
 
 
 
 Tomatoes : 
 
 7110 
 
 126 
 380 
 
 95.1 
 97.9 
 
 1.0 
 .4 
 
 2 
 
 .1 
 
 3.2 
 1.4 
 
 85 
 
 Do 
 
 40 
 
 
 
 
 
 
 
 96.5 
 
 • 7 
 
 .2 
 
 2± 
 
 3.7 
 3.6 
 
 .3 
 
 05 
 
 
 ===== 
 
 300 
 329 
 
 
 
 94.1 
 
 93.9 
 
 • 1.3 
 
 1.3 
 
 .2 
 .4 
 
 .7 
 .8 
 
 100 
 
 Do 
 
 
 110 
 
 
 
 
 
 
 
 94.0 
 80.5 
 
 77.7 
 87.8 
 
 1.3 
 6.0 
 
 2.0 
 1.1 
 
 .3 
 1.9 
 
 .4 
 
 .1 
 
 3.7 
 9.2 
 
 16.1 
 8.5 
 
 .7 
 2.4 
 
 105 
 
 
 4055 
 6818 
 
 178 
 
 38 
 
 384 
 
 365 
 
 
 
 
 3.8 
 
 2.5 
 
 
 Do 
 
 185 
 
 
 
 
 
 
 
 82.7 
 
 47.4 
 28.2 
 
 1.0 
 
 .2 
 
 12.3 
 
 3.2 
 
 205 
 
 
 8066 
 8007 
 
 139 
 219 
 
 
 Apples : 
 
 1.2 
 1.3 
 
 1.4 
 
 5.0 
 
 48.0 
 62.8 
 
 1.4 
 2. 7 
 
 985 
 
 Do 
 
 1,405 
 
 
 
 
 37.8 
 
 1.2 
 
 3.2 
 
 55.7 
 
 2.1 
 
 1,195 
 
 
 8009 
 8008 
 8010 
 
 59 
 60 
 82 
 274 
 292 
 294 
 317 
 325 
 344 
 377 
 378 
 399 
 405 
 
 82.6 
 77.9 
 82.9 
 87.7 
 83.4 
 87.0 
 80.5 
 85.6 
 82.2 
 83.0 
 87.4 
 83.3 
 87.3 
 
 .3 
 .5 
 .1 
 .3 
 .3 
 .4 
 2 
 
 : i 
 
 .5 
 .3 
 .3 
 .3 
 
 .2 
 .2 
 
 .2 
 .3 
 .6 
 .3 
 .3 
 
 L ? 
 .6 
 .3 
 .5 
 .3 
 
 16.6 
 20.8 
 16.4 
 11.1 
 15.3 
 11.9 
 18.6 
 12.8 
 16.3 
 15.7 
 11.8 
 15.8 
 11.8 
 
 .3 
 .6 
 
 .4 
 .6 
 .4 
 .4 
 .4 
 .3 
 .4 
 . 2 
 . 2 
 '.1 
 .3 
 
 325 
 
 Do 
 
 405 
 
 Do 
 
 Do 
 
 315 
 
 225 
 
 Do 
 
 
 315 
 
 Do 
 
 
 240 
 
 Do 
 
 
 365 
 
 Do 
 
 
 285 
 
 Do 
 
 
 340 
 
 Do 
 
 
 325 
 
 Do 
 
 
 240 
 
 Do 
 
 
 320 
 
 Do 
 
 
 240 
 
 
 
 
 
 
 
 83.9 
 61.1 
 18.8 
 45.2 
 
 80.1 
 80.5 
 85.8 
 
 .3 
 
 .2 
 
 3.1 
 
 1.9 
 
 1.2 
 1.4 
 
 .7 
 
 .4 
 
 .8 
 
 2.2 
 
 1.3 
 
 1.0 
 .8 
 .4 
 
 15.0 
 37.2 
 
 71.9 
 48.8 
 
 16.6 
 15.9 
 12.0 
 
 .4 
 
 .7 
 
 4.0 
 
 2.8 
 
 1.1 
 1.4 
 1.1 
 
 300 
 
 
 
 357 
 
 139 
 219 
 
 197 
 293 
 
 298 
 
 730 
 
 
 8069 
 8070 
 
 8015 
 
 1,485 
 
 
 1,000 
 
 
 
 Bananas : 
 
 Whole 
 
 375 
 
 Do 
 
 
 Do 
 
 
 255 
 
 
 
 
 
 
 
 82.1 
 78.7 
 85.5 
 
 40.0 
 
 78.4 
 
 1.1 
 1.0 
 
 .8 
 
 .8 
 1.1 
 
 .7 
 
 .4 
 
 1.2 
 
 2.1 
 2.9 
 
 14.9 
 19.4 
 10.9 
 
 50.4 
 10.7 
 
 1.2 
 
 .5 
 
 1.6 
 
 •7 
 9 
 
 325 
 
 
 
 390 
 
 390 
 
 71 
 387 
 
 395 
 
 Peel.... 
 
 
 270 
 
 Blackberries : 
 
 8082 
 
 1,150 
 
 
 455 
 
17 
 
 Table 1. — Composition of freak, edible portion of food materials — Continued. 
 
 Kind of food material. 
 
 Refer- 
 ence 
 num- 
 ber. 
 
 Labora- 
 tory 
 num- 
 ber. 
 
 Water. 
 
 Pro- 
 tein. 
 
 Fat, 
 
 Carbo- 
 hydrate. 
 
 Ash. 
 
 Fuel 
 
 value per 
 
 pound. 
 
 vegetable food — continued. 
 
 Blueberries, canned 
 
 Do •--- 
 
 81)83 
 8084 
 
 80 
 197 
 
 383 
 
 Per ct. 
 84.9 
 85.7 
 86. 4 
 
 Per ct. 
 0.4 
 
 .8 
 . 5 
 
 Per ct. 
 
 0.4 
 .9 
 .5 
 
 Per ct. 
 
 13.8 
 12. 2 
 12.4 
 
 Per ct. 
 
 0.5 
 .4 
 
 Calorics. 
 280 
 280 
 
 Do 
 
 270 
 
 
 
 
 
 
 
 S5.7 
 
 12.4 
 42.4 
 89.5 
 24.3 
 72.0 
 85.4 
 83.8 
 61.8 
 
 20.5 
 23.2 
 
 .0 
 
 .3 
 
 .4 
 
 .2 
 
 1.1 
 
 1.9 
 
 1.3 
 
 .4 
 
 3.5 
 3.1 
 
 .6 
 
 2.5 
 
 2.4 
 
 .4 
 
 7.1 
 
 1.1 
 
 .8 
 
 .6 
 
 .7 
 
 3.5 
 2.9 
 
 12.8 
 
 83.7 
 54.4 
 9.5 
 67.5 
 25.5 
 11.0 
 13.7 
 36.4 
 
 64.7 
 68.0 
 
 .3 
 .8 
 
 275 
 
 
 
 392 
 
 10 
 315 
 278 
 447 
 108 
 107 
 187 
 
 34 
 151 
 
 1,675 
 
 Crab apples, canned 
 
 8081 
 
 7 
 2 
 
 5 
 2 
 9 
 3 
 9 
 6 
 7 
 
 8 
 8 
 
 1,120 
 2)0 
 
 
 1, 5C0 
 
 
 540 
 
 Pineapples, canned 
 
 Prunes : 
 
 Dry 
 
 Do 
 
 8020 
 8037 
 808G 
 
 8077 
 8078 
 
 275 
 305 
 715 
 
 1,415 
 1,445 
 
 
 1 
 
 21. S 
 17.9 
 24.4 
 18.0 
 70. G 
 
 7.1 
 21.0 
 15.7 
 
 3.3 
 3.3 
 3.2 
 3.4 
 
 .5 
 
 2.G 
 
 2.3 
 3.0 
 
 3.2 
 .8 
 .4 
 
 1.4 
 .1 
 
 66.4 
 74.9 
 69.1 
 74.2 
 22.3 
 
 5.3 
 3.1 
 2.9 
 3.0 
 . 5 
 
 1,430 
 
 Whole 
 
 Edible portion 
 
 
 412 
 412 
 412 
 443 
 
 52 
 
 111 
 297 
 
 1,490 
 1,360 
 1, 500 
 
 430 
 
 
 8079 
 8080 
 
 
 
 7.2 
 
 2.3 
 .5 
 
 78.1 
 71.3 
 
 78.8 
 
 5.0 
 3.1 
 2.0 
 
 1, 805 
 
 Do 
 
 1,465 
 
 Do 
 
 1,540 
 
 
 
 
 
 
 
 
 14. G 
 
 20. G 
 
 35.1 
 
 7.9 
 
 2.6 
 
 1.0 
 1.5 
 2.2 
 
 3.3 
 
 76.1 
 
 3.4 
 
 1, G05 
 
 
 8071 
 8072 
 
 33 
 112 
 445 
 
 
 Zante currants, dr y 
 
 Do 
 
 4.7 
 1.2 
 
 . 7 
 
 71.4 
 60.0 
 80.1 
 
 2.3 
 
 2.2 
 9.1 
 
 1,545 
 1,195 
 
 Do 
 
 1,500 
 
 
 
 
 
 
 
 21.2 
 
 1.0 
 
 2.2 
 
 70.5 
 
 4-5 
 
 1, 435 
 
 
 
 
 
 
 
 Table 2. — Composition of water-free substance of edible portion of food materials. 
 [Analyzed at the Maine Experiment Station.] 
 
 Kind of food material. 
 
 Reference 
 number. 
 
 Labura- 
 • tory 
 number. 
 
 Nitrogen. 
 
 Protein 
 by differ- 
 ence. 
 
 Fats. 
 
 Carbo- 
 hydrates. 
 
 Ash. 
 
 ANIMAL FOOD. 
 Beef: 
 
 389 
 
 176 
 372 
 436 
 
 Per cent. 
 8.14 
 7.30 
 G. 55 
 
 Per cent. 
 52.2 
 46.1 
 38.7 
 
 Per cent. 
 43.8 
 52.7 
 
 Per cent. 
 
 Per cent. 
 4 
 
 Do 
 
 
 1 2 
 
 Do 
 
 56.9 
 
 
 4 4 
 
 
 
 
 
 
 
 
 
 
 
 45.7 
 31.9 
 47.8 
 41.6 
 19.9 
 
 51.1 
 67.0 
 49.5 
 47.7 
 79.4 
 
 
 3 2 
 
 Boiled 
 
 374 
 21 
 434 
 327 
 
 5.12 
 G.7G 
 7.29 
 
 2.74 
 
 
 1 i 
 
 
 390 
 
 
 2 7 
 
 
 
 10 7 
 
 
 
 7 
 
 
 
 
 
 
 456 
 
 242 
 
 432 
 
 14.55 
 13.36 
 
 92.2 
 
 87.1 
 
 6.2 
 
 9.7 
 
 
 1 6 
 
 Do 
 
 
 3 2 
 
 
 
 
 
 
 
 
 
 89.7 
 28.2 
 3.8 
 43.8 
 41.8 
 
 7.9 
 
 10.7 
 95.4 
 49.4 
 55.6 
 
 
 2.4 
 
 
 
 
 408 
 375 
 
 428 
 23 
 
 3.29 
 
 .51 
 G. 66 
 7.17 
 
 
 CI. 1 
 
 Suet 
 
 
 .8 
 
 
 
 6 8 
 
 Mutton (lamb), cooked 
 
 1518 
 
 
 2.6 
 
 
 
 
 Pork: 
 
 2009 
 
 88 
 42G 
 
 2.97 
 4.79 
 
 22.1 
 28.0 
 
 74.2 
 64.5 
 
 
 3 7 
 
 Do 
 
 
 7.5 
 
 
 
 
 
 
 
 
 25.1 
 
 69.3 
 
 
 5.6 
 
 10570 No. 37- 
 
 2 
 
 
 
 
 
18 
 
 Table 2. — Composition of water-fi ee substance of edible portion of food materials — Cont'd. 
 
 Kind of food material. 
 
 Reference 
 number. 
 
 Labora- 
 tory 
 number. 
 
 Nitrogen. 
 
 Protein 
 by differ- 
 ence. 
 
 Fats. 
 
 Carbo- 
 hydrates. 
 
 Ash. 
 
 animal food — continued. 
 Pork — Continued. 
 
 
 426 
 426 
 
 17 
 
 3 
 
 373 
 
 22 
 
 Per cent. 
 3.37 
 4.47 
 5.60 
 
 Per cent. 
 22.0 
 28.7 
 38.5 
 50.3 
 29.8 
 40. 
 
 Per cent. 
 73.8 
 29.4 
 52.4 
 24.9 
 68.0 
 56.7 
 
 Per cent. 
 
 Per cent. 
 4.2 
 
 
 
 
 41.9 
 
 
 2071 
 2078 
 
 9. 1 
 
 
 18.3 
 
 6.5 
 
 
 
 2.2 
 
 
 2122 
 
 5.98 
 
 
 3.3 
 
 
 
 
 
 Fat salt 
 
 2103 
 
 87 
 427 
 
 .20 
 .46 
 
 1.6 
 3.1 
 
 93.4 
 91.2 
 
 5.0 
 
 Do 
 
 
 5.7 
 
 
 
 
 
 Averaeo 
 
 
 
 
 2.4 
 
 92.3 
 
 
 5 3 
 
 ° 
 
 
 
 
 
 
 
 2529 
 
 94 
 
 416 
 
 1.70 
 3.30 
 
 23.1 
 22.3 
 
 74.1 
 70.0 
 
 
 2.8 
 
 Do 
 
 
 1.7 
 
 
 
 
 
 
 
 
 22.7 
 
 75.1 
 
 
 2.2 
 
 
 
 1 
 
 
 Poultry : 
 
 2707 
 
 73 
 341 
 
 8.04 
 9.25 
 
 50.1 
 58.8 
 
 46.1 
 37.0 
 
 
 3.8 
 
 Do... . 
 
 
 4.2 
 
 
 
 
 
 
 
 
 54.5 
 56. 6 
 
 65.8 
 
 41.5 
 20.4 
 
 24.3 
 
 
 4.0 
 
 
 341 
 
 213 
 
 8.21 
 9.84 
 
 
 23.0 
 
 Fish. etc. : 
 
 3018 
 
 
 9.9 
 
 
 
 
 
 3030 
 3031 
 
 109 
 69 
 
 304 
 
 10.94 
 13.99 
 13. 25 
 
 74.9 
 
 84.8 
 89.2 
 
 3.7 
 8.3 
 1.0 
 
 
 21.4 
 
 Do . . 
 
 
 6.9 
 
 Do 
 
 
 9.8 
 
 
 
 
 
 
 
 
 83.0 
 
 4.3 
 
 
 12.7 
 
 
 
 
 
 
 
 3017 
 3048 
 
 129 
 180 
 285 
 353 
 
 11. 02 
 8.89 
 9.67 
 
 10.46 
 
 70.3 
 55.8 
 57.3 
 
 00.0 
 
 25.8 
 38.0 
 37.9 
 
 25.2 
 
 
 3.9 
 
 Do 
 
 Do 
 
 
 6.2 
 
 4.8 
 
 Do 
 
 
 8.8 
 
 
 
 
 
 
 
 
 62.4 
 67.1 
 
 31.7 
 28.5 
 
 
 5.9 
 
 
 3089 
 
 259 
 
 1.72 
 
 
 4.4 
 
 
 
 
 Shad 
 
 3102 
 3103 
 
 148 
 
 195 
 
 8.47 
 10. 59 
 
 50.1 
 68.5 
 
 31.2 
 20. 4 
 
 
 IS. 7 
 
 Do 
 
 
 11. 1 
 
 
 
 
 
 
 
 
 59.3 
 62.6 
 55.2 
 
 25.8 
 1.6 
 5.7 
 
 
 14.9 
 
 Cod, salt. 
 
 3121 
 3153 
 
 3197 
 
 86 
 135 
 
 8.50 
 8.89 
 
 
 35.8 
 
 Clams, shelled 
 
 27.1 
 
 12.0 
 
 
 68 
 290 
 389 
 446 
 
 9.27 
 9.19 
 
 8.64 
 6.56 
 
 03.3 
 57.4 
 54.0 
 41.0 
 
 10.0 
 
 6.6 
 
 13.0 
 
 10.1 
 
 18.9 
 21.5 
 23.0 
 34.8 
 
 7.8 
 
 Do 
 
 Do 
 
 Do 
 
 14.5 
 
 10.0 
 14.1 
 
 
 
 
 
 54.4 
 1.0 
 80.9 
 
 9.9 
 .6 
 
 6.4 
 
 24.1 
 
 11.6 
 
 
 
 416 
 224 
 
 11.73 
 
 98.4 
 
 
 3162 
 
 
 12.7 
 
 
 
 
 Eo-irg 
 
 2757 
 2758 
 2759 
 27G0 
 2761 
 2702 
 2763 
 
 210 
 136 
 152 
 142 
 218 
 257 
 269 
 
 7.49 
 8.66 
 7.87 
 7.37 
 7.00 
 7.30 
 6.95 
 
 57.8 
 60.4 
 58.3 
 51.9 
 58.7 
 56.1 
 59.6 
 
 38.9 
 37.3 
 37.9 
 44.4 
 37.3 
 40.2 
 37.5 
 
 
 3.3 
 
 Do 
 
 
 2.3 
 
 Do 
 
 
 3.8 
 
 Do 
 
 
 3.7 
 
 Do 
 
 
 4.0 
 
 Do 
 
 
 3.7 
 
 Do 
 
 
 2.9 
 
 
 
 
 
 
 
 
 57.5 
 
 40.5 
 
 39.1 
 50.9 
 
 2.6 
 
 3.4 
 
 
 3542 
 
 44 
 
 
 ' 6.0 
 
 
 
 Bulter 
 
 
 37 
 67 
 138 
 191 
 205 
 254 
 282 
 296 
 207 
 333 
 
 
 7.6 
 
 1.7 
 1.3 
 3.3 
 1.2 
 .0 
 2.3 
 2.4 
 1.0 
 4.5 
 
 89.9 
 93.3 
 94.6 
 91.9 
 93.2 
 92.2 
 95.9 
 95.6 
 97.4 
 92.4 
 
 
 2.5 
 
 Do 
 
 
 5.0 
 
 Do 
 
 
 4.1 
 
 Do 
 
 
 
 4.8 
 
 Do 
 
 i 
 
 
 5.6 
 
 Do 
 
 
 
 
 7.2 
 
 Do 
 
 
 
 1.8 
 
 Do 
 
 
 
 2.0 
 
 Do 
 
 | 
 
 
 1.6 
 
 Do 
 
 
 :::::::::: 
 
 3.1 
 
L9 
 
 Table 2. — Composition of water-free substance of edible portion of food materials — Cont'd. 
 
 Knul of food material. 
 
 Reference 
 number. 
 
 La bora 
 
 tory 
 
 number. 
 
 Nitrogen. 
 
 Protein 
 
 by differ 
 
 ence. 
 
 Fata. 
 
 Per cent. 
 94 1 
 90.9 
 96.8 
 94.0 
 
 Carbo- 
 hydrates. 
 
 Ash, 
 
 animal food— coutinued. 
 
 
 338 
 342 
 346 
 429 
 
 Per cent. 
 
 Per cent. 
 
 0.5 
 
 5.7 
 
 .9 
 
 21 
 
 Per cent. 
 
 Per cent. 
 5.4 
 
 1 >, , 
 
 
 
 
 3.4 
 
 I),) 
 
 
 
 2.3 
 
 Do 
 
 
 
 
 3 9 
 
 
 
 
 
 
 
 
 
 
 2.5 
 
 24.8 
 
 25.8 
 
 93.7 
 
 
 3-8 
 
 
 
 
 ===== 
 
 
 
 Milk 
 
 
 
 27.1 
 29.0 
 
 42.7 
 39 5 
 
 5.4 
 
 Do 
 
 
 
 
 5. 7 
 
 
 
 
 
 
 
 
 
 
 25.3 
 
 28.0 
 
 41.1 
 
 5 
 
 
 
 
 
 
 
 4054 
 
 179 
 
 356 
 
 
 10.9 
 
 12.5 
 
 16.9 
 16.1 
 
 66.4 
 66.5 
 
 5. 8 
 
 Do 
 
 
 4.9 
 
 
 
 
 
 
 
 
 
 11.7 
 97.7 
 
 16.5 
 .3 
 
 66. 4 
 
 5 4 
 
 Gelatine 
 
 4047 
 
 39 
 
 16.00 
 
 - 2.0 
 
 
 
 
 VEGETABLE FOOD. 
 
 5029 
 
 28 
 312 
 422 
 
 
 9.1 
 9.9 
 9 6 
 
 3.0 
 1.8 
 1.6 
 
 86.8 
 86 8 
 87.7 
 
 1. 1 
 
 Do 
 
 
 1.5 
 
 Do 
 
 
 
 1.1 
 
 
 
 
 
 
 
 
 
 
 ■ 9.6 
 
 2. 1 
 
 87.1 
 
 1.2 
 
 
 5110 
 
 29 
 414 
 
 
 
 
 
 15.7 
 16.1 
 
 1.7 
 1.9 
 
 80 2 
 80.9 
 
 2.4 
 
 Do 
 
 
 1.1 
 
 
 
 
 
 
 
 
 15.9 
 
 1.8 
 
 80.6 
 
 1.7 
 
 
 
 
 
 
 
 5039 
 
 27 
 393 
 
 396 
 
 
 7.7 
 9.4 
 9.8 
 
 .6 
 
 .8 
 .8 
 
 90.9 
 89.6 
 89.2 
 
 .8 
 
 Do 
 
 .2 
 
 Do 
 
 
 
 9 
 
 
 
 
 
 
 
 
 
 9.0 
 
 .7 
 
 89.9 
 
 .4 
 
 
 
 
 
 
 
 5067 
 5068 
 
 30 
 
 204 
 309 
 352 
 
 
 18.6 
 19.1 
 19.1 
 11.7 
 
 7.4 
 5.9 
 
 7.6 
 
 7.8 
 
 72.2 
 72.4 
 69.2 
 
 75.5 
 
 1. 8 
 
 Do 
 
 
 2.0 
 
 Do 
 
 
 4. 1 
 
 Do 
 
 
 
 5. 
 
 
 
 
 
 
 
 
 
 
 16.6 
 
 7.1 
 
 72.4 
 
 3.9 
 
 
 
 
 
 
 
 5082 
 
 31 
 400 
 
 
 10.4 
 9.7 
 
 .8 
 . 5 
 
 88.2 
 89.2 
 
 .6 
 
 Do 
 
 
 .6 
 
 
 
 
 
 
 
 
 
 10. 1 
 
 .0 
 
 88.7 
 
 .6 
 
 
 
 
 
 
 
 Wheat flour: 
 
 5235 
 
 190 
 423 
 
 
 11.8 
 15.1 
 
 1.2 
 
 1.0 
 
 85.8 
 82.9 
 
 1.2 
 
 Do 
 
 
 1.0 
 
 
 
 
 
 
 
 
 
 13.4 
 
 1.1 
 
 1.7 
 .9 
 
 84.4 
 
 82.3 
 86.9 
 
 1.1 
 
 
 
 
 
 
 
 
 5257 
 
 189 
 424 
 
 
 14.0 
 11.4 
 
 2.0 
 
 Do 
 
 
 .8 
 
 
 
 
 
 
 
 
 
 12.7 
 
 1.3 
 
 84.6 
 
 1.4 
 
 
 
 
 
 
 
 5258 
 5259 
 
 25 
 121 
 
 
 11.0 
 11.0 
 
 .7 
 
 .7 
 
 87.3 
 87.3 
 
 1.0 
 
 Do 
 
 
 1.0 
 
 
 
 
 
 
 
 
 11.0 
 14.1 
 
 8.5 
 8.3 
 
 .7 
 .4 
 
 1.1 
 4.0 
 
 87.3 
 83.9 
 
 89.2 
 84.5 
 
 1.0 
 
 
 5297 
 
 5431 
 5432 
 
 48 
 
 20 
 6 
 
 
 1.6 
 
 Bread : 
 
 Wheat 
 
 
 1 2 
 
 
 
 3.2 
 
 
 
 
 
 5433 
 5434 
 
 13 
 
 233 
 
 
 14.1 
 13.1 
 
 4.3 
 4.4 
 
 75.9 
 76:8 
 
 5.7 
 
 Do 
 
 
 5.7 
 
 
 
 
 
 
 
 13.6 
 8.3 
 
 4.4 
 17.2 
 
 76.3 
 73.4 
 
 5.7 
 
 Cake: 
 
 
 439 
 
 
 1. 1 
 
 
 
 
 
 
 5455 
 5456 
 5457 
 
 12 
 
 173 
 238 
 
 
 7.2 
 6.8 
 8.5 
 
 11.7 
 
 10.7 
 12.0 
 
 79.3 
 79.4 
 
 75.7 
 
 1.8 
 
 Do 
 
 
 3.1 
 
 Do 
 
 
 3.8 
 
20 
 
 Table 2. — Composition of water-free substance of edible portion of food materials — Cont'd. 
 
 Kind of food material. 
 
 Reference 
 number. 
 
 Labora- 
 tory 
 number. 
 
 Nitrogen. 
 
 Protein 
 by differ- 
 ence. 
 
 Fats. 
 
 Carbo- 
 hydrates. 
 
 Ash. 
 
 vegetable food — continued. 
 Cake— Continued. 
 
 
 362 
 440 
 
 Per cent. 
 
 Per cent. 
 5.8 
 6.0 
 
 Per cent. 
 10.8 
 11.2 
 
 Per cent. 
 80.7 
 79.6 
 
 Per cent. 
 
 2.7 
 
 Do 
 
 
 
 3.2 
 
 
 
 
 
 
 
 
 
 6.9 
 
 6.5 
 
 8.2 
 7.7 
 5.9 
 
 11.3 
 
 78.9 
 
 2.9 
 
 
 
 
 
 
 
 5458 
 5459 
 5460 
 
 5 
 167 
 230 
 363 
 
 
 11.5 
 15.4 
 10.9 
 15.2 
 
 80.3 
 74.6 
 78.9 
 76.2 
 
 1.7 
 
 Do 
 
 
 1.8 
 
 Do 
 
 
 2.5 
 
 Do 
 
 
 2.7 
 
 
 
 
 
 
 
 
 
 7.1 
 6.5 
 
 13.2 
 11.3 
 
 77.5 
 77.1 
 
 2.2 
 
 
 5461 
 
 174 
 
 
 5.1 
 
 
 
 
 
 5462 
 
 172 
 437 
 
 
 8.7 
 
 7.2 
 
 11.4 
 16.7 
 
 78.4 
 73.5 
 
 1.5 
 
 Do 
 
 
 2 6 
 
 
 
 
 
 
 
 
 
 
 7.9 
 
 14.1 
 
 76.0 
 
 2.0 
 
 
 
 
 
 
 
 5463 
 5464 
 
 168 
 235 
 367 
 
 
 6.9 
 
 7.' 8 
 7.5 
 
 7.7 
 13.6 
 16.8 
 
 83.5 
 75.9 
 74.1 
 
 1.9 
 
 Do 
 
 
 2.7 
 
 Do 
 
 
 1.6 
 
 
 
 
 
 
 
 
 
 7.4 
 
 12.7 
 
 77.8 
 
 2.1 
 
 
 
 
 
 
 
 
 
 Cookies : 
 
 5470 
 5471 
 5472 
 
 16 
 165 
 
 228 
 368 
 438 
 
 
 7.0 
 6.4 
 7.2 
 7.4 
 
 10.5 
 
 9.0 
 12.5 
 8.5 
 9.9 
 11.1 
 
 81.5 
 78.9 
 82.7 
 79.6 
 75.9 
 
 2.5 
 
 Do 
 
 
 2.2 
 
 Do 
 
 
 1.6 
 
 Do 
 
 
 3.1 
 
 Do 
 
 
 
 2.5 
 
 
 
 
 
 
 
 
 
 7.7 
 
 10.2 
 
 79.7 
 
 2.4 
 
 
 
 
 
 
 
 5473 
 5474 
 5475 
 
 15 
 166 
 229 
 364 
 
 
 4.7 
 8.8 
 8.6 
 7.6 
 
 5.5 
 12.5 
 10.8 
 13.2 
 
 88.4 
 77.5 
 77.0 
 
 77.2 
 
 1.4 
 
 Do 
 
 
 1.2 
 
 Do 
 
 
 3.6 
 
 Do 
 
 
 2.0 
 
 
 
 
 
 
 
 
 
 7.4 
 
 10.5 
 
 80.0 
 
 2.1 
 
 
 
 
 
 
 Crackers : 
 
 Butter 
 
 5481 
 
 45 
 369 
 
 
 9.9 
 
 10.7 
 
 14.6 
 14.1 
 
 74.5 
 74.0 
 
 1.0 
 
 Do 
 
 
 1.2 
 
 
 
 
 
 
 
 1 
 
 10.3 
 
 14.3 
 
 74.3 
 
 1.1 
 
 
 
 i 
 
 
 
 5481 
 
 46 
 210 
 365 
 444 
 
 
 11.2 
 10.3 
 9.6 
 
 10.0 
 
 13.3' 
 12.8 
 13.6 
 10.9 
 
 74.5 
 72.4 
 74.3 
 72.9 
 
 1.0 
 
 y do':::::::::::::::::: 
 
 
 4.5 
 
 Do 
 
 
 
 2.5 
 
 Do . 
 
 
 
 6.2 
 
 
 
 
 
 
 
 
 
 10.3 
 
 12.7 
 
 73.5 
 
 3.5 
 
 
 
 14 
 164 
 171 
 227 
 361 
 441 
 
 
 
 
 5487 
 5488 
 5489 
 5490 
 
 
 6.0 
 8.5 
 8.6 
 8.6 
 8.3 
 7.9 
 
 30.3 
 28.5 
 27.5 
 18.6 
 26.9 
 22.0 
 
 62.0 
 62.0 
 62.7 
 7L5 
 62.5 
 69.8 
 
 1.7 
 
 Do 
 
 
 1.0 
 
 Do 
 
 
 1.2 
 
 Do 
 
 
 1.3 
 
 Do 
 
 
 2.3 
 
 Do 
 
 
 
 .3 
 
 
 
 
 
 
 
 
 
 8.0 
 
 25.6 
 
 65.1 
 
 1.3 
 
 
 
 
 
 
 Pie: 
 
 5492 
 5493 
 5494 
 
 1 
 169 
 231 
 358 
 
 
 4.8 
 5.9 
 6.5 
 4.7 
 
 14.1 
 18.4 
 19.4 
 16.2 
 
 79.5 
 71.9 
 69.3 
 77.3 
 
 1.6 
 
 Do 
 
 
 3.8 
 
 Do 
 
 
 4.8 
 
 Do 
 
 
 1.8 
 
 
 
 
 
 
 
 
 
 5.5 
 
 17.0 
 
 74.5 
 
 3.0 
 
 
 
 
 
 
 
 5495 
 5496 
 
 2 
 236 
 360 
 
 
 8.1 
 
 7.7 
 3.3 
 
 10.0 
 12.9 
 28.5 
 
 80.3 
 77.3 
 67.4 
 
 1.6 
 
 Do 
 
 
 2.1 
 
 Do 
 
 
 .8 
 
 
 
 
 
 
 
 
 
 6.4 
 
 14.2 
 
 6.8 
 
 17.1 
 16.7 
 19.2 
 
 75.0 
 69.4 
 71.1 
 
 r: 
 
 1.5 
 
 
 5497 
 5498 
 
 237 
 
 170 
 
 
 2.7 
 
 
 
 2.9 
 
 
 
 
21 
 
 Tart/tc 2. — Composition of voater-free substance, of edible portion of food materials — Cont'd. 
 
 Kind of Food material. 
 
 Reference 
 number. 
 
 Labora- 
 tory 
 number. 
 
 i Protein 
 Nitrogen, by differ- 
 
 | ' euce. 
 
 Pats. 
 
 Carbo- 
 hydrates. 
 
 Ash. 
 
 vegetable food — continued. 
 Pie— Continued. 
 
 5499 
 5500 
 
 11 
 232 
 359 
 
 Per cent. 
 
 Per cent. 
 8.3 
 15.3 
 7.3 
 
 Per cent. 
 22.0 
 19.8 
 20.6 
 
 Per cent. 
 66.8 
 62.2 
 64.9 
 
 Per cent. 
 2.9 
 
 Do 
 
 
 2.7 
 
 Do 
 
 
 7.2 
 
 
 
 
 
 
 
 
 
 10.3 
 4.8 
 12.3 
 
 20.8 
 17.9 
 23.5 
 
 04.0 
 74.9 
 60.6 
 
 4.3 
 
 
 
 442 
 
 8 
 
 
 2.4 
 
 
 5501 
 
 
 3.6 
 
 
 
 
 
 5502 
 5503 
 
 177 
 239 
 
 
 8.7 
 10.6 
 
 10.0 
 9.1 
 
 79.4 
 77.1 
 
 1.9 
 
 Do 
 
 
 3.2 
 
 
 
 
 
 
 
 
 9.7 
 
 .7 
 
 9.6 
 .3 
 .1 
 
 78.2 
 98.8 
 99.9 
 
 2.5 
 
 
 5509 
 5507 
 
 53 
 144 
 
 
 .2 
 
 
 
 
 
 
 
 
 
 
 4058 
 39 
 
 49 
 391 
 
 13.9 
 13.6 
 
 52.5 
 51.0 
 
 29.9 
 34.3 
 
 3.7 
 
 Do 
 
 
 1.1 
 
 
 
 
 
 
 
 
 13.7 
 
 51.8 
 
 32.1 
 
 2.4 
 
 
 
 
 
 
 
 6108 
 6109 
 
 41 
 270 
 425 
 
 
 
 
 96.4 
 96.7 
 94.7 
 
 3.6 
 
 Do 
 
 
 
 
 3.3 
 
 Do 
 
 
 1.6 
 
 
 3.7 
 
 
 
 
 
 
 
 
 
 
 .5 
 
 
 96.0 
 
 3.5 
 
 
 
 
 
 
 
 
 6095 
 6097 
 6096 
 
 120 
 148 
 162 
 
 
 
 
 99.1 
 97.7 
 98.9 
 
 .9 
 
 Do 
 
 
 
 
 2.3 
 
 Do . 
 
 
 
 
 1.1 
 
 
 
 
 
 
 
 
 
 
 
 
 98.6 
 
 1.4 
 
 
 
 
 
 === 
 
 
 
 
 Beans : 
 
 6514 
 6512 
 6513 
 
 05 
 104 
 105 
 
 24.3 
 27.3 
 25.8 
 
 1.9 
 1.7 
 1.9 
 
 68.7 
 66.7 
 67.5 
 
 5.1 
 
 
 
 4.3 
 
 
 
 4.8 
 
 
 
 
 
 
 
 
 25.8 
 20.2 
 20.0 
 
 1.8 
 16.9 
 2.0 
 
 67.7 
 57.9 
 60.0 
 
 4.7 
 
 
 6864 
 
 4 
 381 
 
 
 5.0 
 
 
 
 18.0 
 
 
 
 
 
 Beets 
 
 6537 
 
 63 
 
 280 
 379 
 
 
 13.3 
 13.5 
 11.5 
 
 .8 
 2.1 
 1.3 
 
 76.6 
 76.1 
 74.5 
 
 9.3 
 
 Do ... 
 
 
 8.3 
 
 Do 
 
 
 
 12.7 
 
 
 
 
 
 
 
 
 
 12.8 
 
 1.4 
 
 75.7 
 
 10.1 
 
 
 
 
 
 
 
 6544 
 
 81 
 271 
 351 
 
 
 16.1 
 18.1 
 17.7 
 
 1.2 
 1.4 
 3.5 
 
 74.7 
 72.2 
 70.6 
 
 8.0 
 
 Do 
 
 
 8.3 
 
 Do 
 
 
 
 8.2 
 
 
 
 
 
 
 
 
 
 17.3 
 
 2.0 
 
 72.5 
 
 8.2 
 
 
 
 
 
 
 
 6562 
 
 134 
 350 
 
 
 7.7 
 8.8 
 
 1.8 
 2.6 
 
 81.6 
 80.7 
 
 8.9 
 
 Do 
 
 
 7.9 
 
 
 
 
 
 
 
 
 
 8.2 
 25.0 
 
 2.2 
 1.8 
 
 81.2 
 53.6 
 
 8.4 
 
 
 
 420 
 
 
 19.6 
 
 
 
 
 
 
 6967 
 6968 
 
 7 
 184 
 
 
 11.6 
 16.4 
 
 5.2 
 7.3 
 
 81.2 
 69.7 
 
 2.0 
 
 Do 
 
 
 6.6 
 
 
 
 
 
 
 
 
 14.0 
 10.3 
 10.0 
 
 6.2 
 3.7 
 10.0 
 
 75.5 
 83.1 
 68.0 
 
 4.3 
 
 
 
 272 
 322 
 
 
 2.9 
 
 
 
 
 12.0 
 
 
 
 
 
 
 6610 
 
 106 
 370 
 
 
 4.6 
 12.5 
 
 4.5 
 3.6 
 
 49.1 
 25.0 
 
 41 8 
 
 Do 
 
 
 • 58 9 
 
 
 
 
 
 
 
 
 
 8.6 
 12.9 
 
 4.0 
 5.4 
 
 37.1 
 57.0 
 
 50.3 
 
 
 6569 
 
 234 
 
 
 24.7 
 
 
 
 
 Horse-radish : 
 
 
 308 
 113 
 421 
 
 
 11.5 
 
 9.6 
 11.0 
 
 .8 
 
 1.6 
 
 .6 
 
 81.2 
 76.8 
 77.4 
 
 6.5 
 
 Wet 
 
 6780 
 
 
 12.0 
 
 Do 
 
 
 11.0 
 
 
 
 
 
 
 
 
 
 10.7 
 17.8 
 
 1.0 
 2.7 
 
 78.5 
 67.1 
 
 9 8 
 
 
 6580 
 
 201 
 
 
 12 4 
 
 
 
 
22 
 
 Table 2. — Composition of water-free substance of edible ])ortion of food materials — Cont'd. 
 
 Kind of food material. 
 
 lleferencc 
 number. 
 
 Labora- 
 tory 
 number. 
 
 Nitrogen. 
 
 Protein 
 by differ- 
 ence. 
 
 Pats. 
 
 Carbo- 
 hydrates. 
 
 Ash. 
 
 vegetable food— continued. 
 
 C589 
 
 61 
 277 
 376 
 
 Per cent. 
 
 Per cent. 
 30.6- 
 13.7 
 15.1 
 
 Per cent. 
 2.8 
 1.6 
 4.7 
 
 Per cent. 
 61.1 
 78.2 
 74.5 
 
 Per cent. 
 5.5 
 
 Do 
 
 
 6 5 
 
 Do 
 
 
 
 5 7 
 
 
 
 
 
 
 
 
 
 19.8 
 7.3 
 
 .22.4 
 
 3.6 
 3.9 
 
 1.3 
 
 71.3 
 
 81.5 
 
 73.9 
 
 5.9 
 
 Peas: 
 
 Dry 
 
 6591 
 6596 
 
 153 
 
 78 
 
 
 7 3 
 
 
 2.4 
 
 Do - 
 
 7070 
 7071 
 
 74 
 
 123 
 382 
 
 
 14" 4 
 26.1 
 
 24.0 
 
 3.6 
 2.2 
 1.7 
 
 78.4 
 67.4 
 
 67.4 
 
 3 6 
 
 
 4.3 
 
 Do 
 
 
 6.9 
 
 
 
 
 
 
 
 
 
 21.5 
 
 2.5 
 
 71.1 
 
 4.9 
 
 
 
 
 
 
 
 6683 
 6684 
 6685 
 
 58 
 57 
 188 
 276 
 291 
 348 
 406 
 
 
 9.4 
 
 10.7 
 8.4 
 8.7 
 9.6 
 9.4 
 7.7 
 
 .4 
 .5 
 .6 
 .4 
 .9 
 .5 
 .5 
 
 86.7 
 83.2 
 85.1 
 86.5 
 86.0 
 85.2 
 89.2 
 
 3.5 
 
 Do 
 
 
 5.0 
 
 Do 
 
 
 5.9 
 
 Do 
 
 
 4.4 
 
 Do 
 
 
 
 3.5 
 
 Do 
 
 
 
 4.9 
 
 Do 
 
 
 
 2.6 
 
 
 
 
 
 
 
 
 
 9.1 
 
 .5 
 
 86.0 
 
 4.4 
 
 
 
 
 
 
 
 6613 
 
 54 
 371 
 439 
 
 
 9.9 
 11.3 
 
 7.7 
 
 1.3 
 
 .7 
 .3 
 
 84.2 
 85.2 
 89.2 
 
 4.6 
 
 Do 
 
 
 2.8 
 
 Do 
 
 
 
 2.8 
 
 
 
 
 
 
 
 
 
 9.6 
 
 .8 
 
 86. 2 
 
 3.4 
 
 
 7079 
 7080 
 
 
 
 ' 
 
 
 66 
 
 186 
 
 
 9.3 
 
 11.4 
 
 1.7 
 
 2.9 
 
 81.4 
 71.4 
 
 7.6 
 
 Do 
 
 
 14.3 
 
 
 
 
 
 
 
 
 10.4 
 22.4 
 
 7.7 
 
 2.3 
 2.2 
 2.6 
 
 70.4 
 62.0 
 74.3 
 
 10.9 
 
 
 6779 
 6782 
 
 202 
 241 
 
 
 13.4 
 
 
 
 15.4 
 
 
 
 
 Squash : 
 
 7084 
 7085 
 
 115 
 185 
 
 
 12.1 
 7.9 
 
 9.1 
 4.0 
 
 73.5 
 81.2 
 
 5.3 
 
 Do 
 
 
 6.9 
 
 
 
 
 
 
 
 
 10.0 
 
 6.5 
 
 77.4 
 
 76.3 
 62.4 
 
 75. 4 
 
 6.1 
 
 
 6796 
 6797 
 
 
 
 
 
 
 
 117 
 100 
 273 
 
 
 13.7 
 19.1 
 
 13.0 
 
 3.8 
 
 8.6 
 3.4 
 
 6.2 
 
 Do 
 
 
 9.9 
 
 Do 
 
 
 7.6 
 
 
 
 
 
 
 
 
 
 15.4 
 
 5.3 
 
 71.4 
 
 7.9 
 
 
 
 
 
 
 
 
 275 
 302 
 335 
 
 343 
 
 
 4.0 
 2.5 
 8.1 
 5.7 
 
 1.1 
 
 .9 
 
 1.3 
 
 1.4 
 
 92.7 
 91.3 
 
 88.4 
 89.2 
 
 2.2 
 
 Do . 
 
 
 
 5.3 
 
 Do . . 
 
 
 
 2.2 
 
 Do.. 
 
 
 
 3.7 
 
 
 
 
 
 
 
 
 
 5.1 
 
 1.2 
 
 90.4 
 
 3.3 
 
 
 
 
 
 
 
 6831 
 6832 
 
 62 
 
 93 
 
 323 
 
 
 14.6 
 13.1 
 
 5.6 
 
 2.8 
 
 .3 
 
 3.2 
 
 77.1 
 79.6 
 
 84.8 
 
 5.5 
 
 Do 
 
 
 7.0 
 
 Do 
 
 
 6.4 
 
 
 
 
 
 
 
 
 
 11.1 
 
 2.1 
 
 80.5 
 
 6.3 
 
 
 
 
 
 
 Tomatoes : 
 
 7110 
 
 126 
 380 
 
 
 20.4 
 19.0 
 
 4.1 
 4.8 
 
 65.3 
 66.7 
 
 10.2 
 
 Do 
 
 
 9.5 
 
 
 
 
 
 
 
 
 
 19.7 
 
 4.4 
 
 66.0 
 
 9.9 
 
 
 
 
 
 
 Presh 
 
 
 300 
 
 329 
 
 
 22.0 
 21.3 
 
 3.4 
 
 6.6 
 
 62.7 
 
 59.0 
 
 11.9 
 
 Do 
 
 
 
 13.1 
 
 
 
 
 
 
 
 
 
 21.6 
 
 30.5 
 
 5.0 
 9.6 
 
 60.9 
 
 47.7 
 
 12.5 
 
 
 4055 
 
 178 
 
 
 12.2 
 
 
 
 
 
 6818 
 
 38 
 384 
 
 
 9.0 
 
 9.0 
 
 1.8 
 
 .8 
 
 72.2 
 69.7 
 
 17.0 
 
 Do 
 
 
 20.5 
 
 
 
 
 
 
 
 
 
 
 9.0 
 
 1.3 
 
 70.9 
 
 18.8 
 
 
 
 . — | 
 
 
23 
 
 Table -. — Composition of water- free substance of edible portion of food materials — ( lout' 
 
 Kind of food material. 
 
 Reference 
 number. 
 
 Labora- 
 tory 
 number. 
 
 Nitrogen. 
 
 Protein 
 by differ- 
 ence. 
 
 Fats. 
 
 Carbo- 
 hydrates. 
 
 Ash. 
 
 vegetable F< iod — continued. 
 
 Apples: 
 
 Evaporated 
 
 Do 
 
 sour, 
 8067 
 
 139 
 217 
 
 Per cent. 
 
 Per cent. 
 2.3 
 1.8 
 
 Per cent. 
 2.7 
 7.0 
 
 Per cent. 
 92.4 
 
 87. 5 
 
 Per cent. 
 2 6 
 
 
 
 
 
 
 
 
 1.5 
 
 4.6 
 
 91.5 
 
 2 4 
 
 
 8009 
 8008 
 8010 
 
 59 
 
 60 
 82 
 274 
 292 
 294 
 317 
 325 
 344 
 377 
 378 
 399 
 405 
 
 
 
 
 Fresh 
 
 
 1.7 
 
 2.3 
 .0 
 2.4 
 1.8 
 3.1 
 1.0 
 2.1 
 2.3 
 2.9 
 2.4 
 1.8 
 2.4 
 
 1.2 
 .9 
 1.2 
 
 2.4 
 3.6 
 2.3 
 1.5 
 6 9 
 3.9 
 3.5 
 2 4 
 3.0 
 2.4 
 
 95.4 
 94.1 
 95.9 
 90.3 
 92.2 
 91.5 
 95.4 
 88.9 
 91.6 
 92.4 
 93.0 
 94.6 
 92. 9 
 
 1 7 
 
 Do 
 
 
 2 7 
 
 Do 
 
 
 2 3 
 
 Do . 
 
 
 4 9 
 
 Do 
 
 
 
 2 4 
 
 Do 
 
 
 .......... 
 
 3 1 
 
 Do 
 
 
 
 
 2 1 
 
 Do 
 
 
 2 1 
 
 Do 
 
 
 2.2 
 
 Do 
 
 
 
 1 2 
 
 Do 
 
 
 
 
 1.0 
 
 Do 
 
 
 
 .6 
 
 Do 
 
 
 
 2.3 
 
 
 
 
 
 
 
 
 2.1 
 
 .5 
 
 3.8 
 
 3.5 
 
 2.7 
 2.1 
 
 2.7 
 2.4 
 
 93.0 
 95.6 
 88.6 
 89 
 
 o 
 
 
 
 357 
 139 
 
 219 
 
 
 1 8 
 
 
 8069 
 8070 
 
 
 1 9 
 
 Apricot sauce, with stones 
 
 
 5 1 
 
 
 
 Bananas: 
 
 Whole 
 
 
 197 
 293 
 
 298 
 
 
 6.0 
 7.2 
 4.9 
 
 5.0 
 4.1 
 2.8 
 
 83.5 
 81.5 
 
 84.5 
 
 - - 5 5 
 
 Do 
 
 
 
 7 2 
 
 Do 
 
 
 7 8 
 
 
 
 
 
 
 
 
 
 6.0 
 
 4.7 
 5.4 
 
 1.3 
 
 5.1 
 
 4.0 
 1.9 
 8.4 
 
 3.5 
 
 13.4 
 
 83.2 
 91.1 
 75.2 
 
 94.0 
 77.3 
 
 6. S 
 
 
 
 390 
 
 390 
 
 
 2 3 
 
 Peel 
 
 
 
 11.0 
 
 Blackberries : 
 
 8082 
 
 71 
 387 
 
 
 1 2 
 
 
 
 4.2 
 
 
 
 
 
 
 8083 
 8084 
 
 80 
 197 
 383 
 
 
 2.7 
 5. 6 
 
 3.7 
 
 2.6 
 6.3 
 3.6 
 
 91.4 
 
 85. 3 
 91.2 
 
 3.3 
 
 Do 
 
 
 2 8 
 
 Do 
 
 
 1.5 
 
 
 
 
 
 
 
 
 4.0 
 .5- 
 
 3.8 
 .7 
 . 2 
 
 3^9 
 13.0 
 
 8.0 
 
 1.1 
 
 4.2 
 4.2 
 3.8 
 2.9 
 9.4 
 3.9 
 5.5 
 3.7 
 1.8 
 
 89.3 
 94.4 
 90.5 
 95.5 
 8fl.2 
 91.1 
 75.4 
 84.6 
 .95.3 
 
 " 5 
 
 
 8081 
 
 10 
 
 9 
 
 
 315 
 392 
 278 
 447 
 108 
 107 
 187 
 
 
 1.9 
 
 
 
 
 .9 
 
 
 
 
 1.2 
 
 
 
 1.1 
 
 
 8026 
 8037 
 8086 
 
 
 6.1 
 
 Oranges, whole 
 
 
 3.7 
 1.8 
 
 
 
 
 Prunes : 
 
 Drv 
 
 8077 
 8078 
 
 34 
 151 
 
 
 4.4 
 4.0 
 
 4.4 
 
 3.8 
 
 81.4 
 88.5 
 
 9.8 
 
 Do 
 
 
 3.7 
 
 
 
 4.2 
 
 4.1 
 1.0 
 
 .5 
 1.7 
 .5 
 
 85.0 
 91.2 
 91.4 
 90.5 
 95.3 
 
 84.1 
 90.3 
 93.5 
 
 6.7 
 
 Whole 
 
 
 412 
 
 
 4 
 
 3.8 
 
 
 
 412 
 
 412 
 443 
 
 
 4.2 
 4.1 
 2.1 
 
 3.9 
 
 
 
 
 3.7 
 
 
 
 
 2.1 
 
 
 
 
 
 
 8079 
 8080 
 
 52 
 111 
 297 
 
 
 2.8 
 2.9 
 3. 5 
 
 7.7 
 
 2.9 
 
 .6 
 
 5.4 
 
 Do 
 
 3.9 
 
 Do 
 
 
 2.4 
 
 
 
 
 
 
 
 
 
 
 3.1 
 
 3.7 
 
 89.3 
 
 3.9 
 
 
 
 
 
 
 
 8071 
 8070 
 
 33 
 112 
 445 
 
 
 1.3 
 
 2.3 
 
 2.4 
 
 5.9 
 1.8 
 .8 
 
 89.9 
 92.5 
 
 87.0 
 
 2.9 
 
 Do .'.... 
 
 
 3.4 
 
 Do 
 
 
 9.8 
 
 
 
 
 
 
 
 
 2.0 
 
 2.8 
 
 89.8 
 
 5.4 
 
 
 
 1 
 
 
24 
 
 THE COST OF RAW MATERIALS. 
 
 In estimating the money cost of the raw materials purchased the 
 prices used do not represent those actually paid, but rather those 
 which, after careful consideration, appeared to be the average for the 
 year 1895 in the neighboring markets when supplies were bought in 
 fairly large quantities. 
 
 It should be noted, moreover, that the following prices are those 
 that would apply to the purchase of boarding-house supplies, where 
 meats are bought by the side, rather than to private families, where 
 meats are purchased for the table in cuts. The cost of all classes 
 of raw materials is less when bought in considerable quantities, but 
 undoubtedly a larger discount is secured on meats than on such mate- 
 rials as flour, sugar, etc. The assumed market cost of the principal 
 raw materials is shown in the following table: 
 
 Table 3. — Assumed market cost of the principal raw materials. 
 
 Materials. 
 
 Wheat flour 
 
 Crackers 
 
 Graham crackers 
 
 Oats, rolled 
 
 Corn meal, bolted 
 
 Hominy 
 
 Cornstarch 
 
 Beans 
 
 Peas, split 
 
 Potatoes . . „ 
 
 Pumpkin, canned 
 
 Squash , green 
 
 Squash, canned 
 
 Turnips 
 
 Beets 
 
 Cabbage 
 
 Carrots 
 
 Parsnips 
 
 Onions 
 
 Tomatoes, canned 
 
 Peas, canned 
 
 Sweet corn, canned .. 
 
 Apples 
 
 Blackberry jam 
 
 Blueberries, canned . 
 Crab apples, canned . 
 
 Lemons, whole 
 
 Bananas 
 
 Oran ges, w h ole 
 
 Pine:ipple, "whole 
 
 Pineapple, canned . . . 
 Apple, evaporated - - . 
 Zanto currants, dried 
 
 Apricots, dried 
 
 Prunes 
 
 Baisins 
 
 Molasses 
 
 Cost 
 per 100 
 pounds. 
 
 $2.00 
 G.00 
 1.75 
 4.75 
 1.75 
 9.00 
 8.00 
 3.50 
 2.66 
 .83 
 3.80 
 2.50 
 3.33 
 .70 
 .80 
 2.00 
 1.00 
 2.00 
 2.00 
 4.23 
 8.05 
 7.50 
 1.50 
 
 10.00 
 7.50 
 5.00 
 4.50 
 3.50 
 4. CO 
 6.00 
 
 11.10 
 8.00 
 6.50 
 
 10.00 
 8.00 
 5.00 
 2.55 
 
 Materials. 
 
 Catsup 
 
 Horse-radish 
 
 Pickles, cucumber 
 
 Chocolate 
 
 Macaroni 
 
 Tapioca 
 
 Sugar 
 
 Maple sugar 
 
 Beef, sides 
 
 Beef, hind quarter 
 
 Beef, fore quarter 
 
 Pork, shoulders and ribs 
 
 Mutton, sides 
 
 Veal, sides 
 
 Sausage 
 
 Fowl 
 
 Turkey 
 
 Eggs, no shells 
 
 Clams, shelled 
 
 Oysters 
 
 Bacon 
 
 Ham 
 
 Corned beef 
 
 Salt pork 
 
 Pickled tripe 
 
 Cod, fresh 
 
 Cod. salt 
 
 Haddock 
 
 Halibut 
 
 Shad 
 
 Bluefish 
 
 Salmon 
 
 Lobster, edible part 
 
 Milk 
 
 Butter 
 
 Lard 
 
 Gelatine 
 
 Cost 
 per 100 
 pounds. 
 
 $19.00 
 
 15.00 
 
 6.25 
 
 36.00 
 
 10.00 
 
 6.00 
 
 4.50 
 
 9.00 
 
 8.00 
 
 11.00 
 
 6.00 
 
 9.00 
 
 9.00 
 
 8.00 
 
 8 00 
 
 15.00 
 
 16.00 
 
 13.10 
 
 8.00 
 
 12.00 
 
 10.50 
 
 10.50 
 
 8.00 
 
 7.50 
 
 3.75 
 
 2.50 
 
 6.00 
 
 3 00 
 
 12.00 
 
 8.00 
 
 6.00 
 
 25.00 
 
 28.00 
 
 2.00 
 
 25.00 
 
 7.75 
 
 100. 00 
 
 DATA OBTAINED IN THE DIETARY STUDIES. 
 
 Tables 4 to 18 give in detail the data obtained in these dietary 
 studies. The first table in each study shows the composition of the 
 various food materials, the cost of each item of food, and the quantities 
 
25 
 
 of protein, fats, and carbohydrates which each food material contained. 
 These figures are then summarized so as to show the quantities and cost 
 of the nutrients purchased in each of 11 classes of foods, both the total 
 and the amounts per man per day, the latter being given in weights 
 and in percentages. Finally, the quantities and cost of the animal and 
 vegetable nutrients bought, the amounts of nutrients in the refuse and 
 waste from each class, and the total weights and cost of the nutrients 
 actually consumed and the amount per mau per day are calculated. 
 The latter figures are given in grams and in per cent. 
 
 It is proper to explain that the percentage composition as stated for 
 such foods as beef, veal, mutton, pork, venison, and poultry is the pro- 
 portions of edible nutrients, while for all other materials it includes all 
 that the foods contained as purchased. The reason for this distinction 
 is that the bones and other refuse not included in the meats as cut for 
 the table were not included in the waste as collected, while in the case 
 of all other materials everything purchased that was not eaten was 
 thrown into the waste. 
 
 In general the figures given under the head of "compoition" are 
 those resulting from the analyses of the particular materials eaten. 
 Only in the case of certain meats and in a few other instances are 
 general averages used to calculate the composition. 
 
 THE NUMBER OF MEALS EATEN. 
 
 The number of meals eaten in the boarding house within the limits 
 of each period was very carefully ascertained in the following manner: 
 Books containing the names of the regular boarders were placed in the 
 hands of the waiters (who were students), and during each meal a rec- 
 ord was made of those present. An account was also kept of the occa- 
 sional meals taken by guests. 
 
 The number of dinners is considerably larger than the number of 
 breakfasts or suppers, a fact which has some bearing upon the dis- 
 cussion of the quantity of food consumed. 
 
 The statement concerning the number of meals which precedes each 
 dietary study is therefore somewhat different from that in previous 
 publications of this Office. 
 
 DIETARY STUDY UNDER ORDINARY CONDITIONS. 
 
 The first dietary study of the series reported in this bulletin was 
 carried on under the same general conditions as dietary studies in 
 other localities; that is, the attempt was made to learn the kind and 
 amount of food consumed by the college club under ordinary condi- 
 tions. No attempt was made to control the source of supply of protein. 
 The food of the students' club was the same as that usually furnished 
 them and the amounts consumed and wasted were ascertained in the 
 usual way. 
 
26 
 
 FIRST DIETARY STUDY OF THE COLLEGE CLUB AT MAINE STATE COLLEGE (No. 148). 
 
 [Ordinary conditions.] 
 
 Tbe study began February 24 and continued fifty-eight days. 
 The number of meals taken was as follows: 
 
 
 Break- 
 fasts. 
 
 Dinners. 
 
 Suppers. 
 
 
 3,921 
 324 
 
 4, 393 
 
 340 
 
 3,924 
 
 
 328 
 
 
 
 Total 
 
 4, 245 4. 733 
 
 4,252 
 
 
 
 
 
 Meals eaten hy men 12, 238 
 
 Meals eaten by women (992 meals X 0.8 meal of man) equivalent to 793 
 
 Total number of meals eaten 13, 031 
 
 Equivalent to oue man for four thousand three hundred and forty-four days. 
 Remarks. — This dietary study was intended not only (1) to show the 
 kind and amount of food consumed by the students' club under ordinary 
 conditions, but also (2) to serve as a basis of comparison for the other 
 studies. 
 
 Table 4. — Food materials and table and kitchen wastes in dietary No. 14S. 
 
 
 Composition. 
 
 Total 
 
 cost. 
 
 Weight used. 
 
 Kind of food material. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Car- 
 bohy- 
 drates. 
 
 Total food 
 material. 
 
 Nutrients 
 
 • 
 
 . 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 ANIMAL FOOD. 
 
 Beef: 
 
 Per ct. 
 
 14.5 
 26.0 
 
 Per ct. 
 16.8 
 
 27.7 
 
 Per ct. 
 
 $134. 60 
 
 Grama. 
 763, 140 
 17,555 
 
 Grams. 
 
 110,655 
 
 4, 069 
 
 Grams. 
 
 128, 2C8 
 
 4, 862 
 
 Grams. 
 
 
 
 
 
 
 
 Total 
 
 
 
 134.60 
 18.84 
 
 780. 695 
 106,825 
 
 115,321 
 16, 130 
 
 133, 070 
 6,730 
 
 
 
 15.1 
 
 6.3 
 
 
 
 
 
 Mutton : 
 
 Sides 
 
 12.7 
 22.1 
 
 24.6 
 29.4 
 
 
 30.60 
 
 154, 225 
 1,815 
 
 19,586 
 401 
 
 37, 939 
 533 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 30.60 
 21.10 
 
 150, 040 
 
 106, 370 
 4,990 
 93, 895 
 13, 970 
 90, 720 
 
 112, 495 
 
 19, 987 
 
 12, 881 
 1,322 
 8,038 
 2,333 
 1,270 
 
 38,472 
 
 24, 571 
 1,881 
 
 58, 027 
 
 7,823 
 
 76, 749 
 
 108, 105 
 
 
 
 
 
 
 Pork : 
 
 12.] 
 
 26.5 
 
 9.2 
 
 16.7 
 1.4 
 
 23.1 
 37.7 
 61.8 
 56.0 
 84.6 
 96.1 
 
 
 
 
 
 Bacon 
 
 
 21.73 
 
 
 
 
 15.00 
 19.22 
 
 
 
 
 
 
 Total 
 
 
 
 
 77.05 
 
 422, 440 
 
 26, 444 
 
 277,156 
 
 
 
 
 
 
 Poultry: 
 
 13.4 
 15.7 
 
 10.2 
 18.4 
 
 
 12.18 
 22.48 
 
 368, 325 
 63, 730 
 
 49, 355 
 10, 005 
 
 37,569 
 11,725 
 
 
 
 
 
 
 Total 
 
 
 
 
 34.66 
 
 432, 055 
 
 59, 360 
 
 49, 294 
 
 
 
 
 
 
 
 Fish : 
 
 17.8 
 27.6 
 
 8.2 
 17.2 
 17.1 
 18.1 
 10.0 
 
 5. 7 
 
 1.4 
 
 .7 
 . 2 
 
 s!o 
 
 8.9 
 
 8.2 
 
 1.1 
 
 .9 
 
 
 4.97 
 4.44 
 2.22 
 
 7.32 
 
 64, 410 
 
 33, 565 
 33, 565 
 27, 670 
 4,080 
 27. 215 
 23, 585 
 116,350 
 
 11,465 ! 902 
 9, 2o4 ! 235 
 2,752 1 67 
 4 759 9. 4fiS 
 
 
 Cod, salt 
 
 
 Halibut 
 
 
 
 698 
 4,926 
 2,500 
 6,631 
 
 363 
 2,251 
 
 259 
 1.047 
 
 
 Shad 
 
 5.2 
 1.6 
 
 4.80 
 
 4.16 
 
 30.78 
 
 
 
 1 227 
 
 
 1 862 
 
 
 
 Total 
 
 
 
 
 58.69 
 
 330,4-10 
 
 42, 995 7 5H7 
 
 3, 089 
 
 
 - 
 
 
 
 
 
 
 - 
 
27 
 
 Table I. — Food materials and table and kitchen wastes in dietary No. 14S — Continued. 
 
 Kind of food material. 
 
 Composition. 
 
 Pro- 
 tein . 
 
 animal food— continued. 
 
 Per ct 
 
 Eggs, without shells . .' I 15. 6 
 
 Butter : i 2.3 
 
 Milk ' 3.2 
 
 Gelatine. [ 88.3 
 
 Total animal food . 
 
 VEGETABLE FOOD. 
 
 Cereals, sugars, etc. : 
 
 Corn meal 
 
 Hominy 
 
 Flour, wheat 
 
 F.our, graham 
 
 Oats, rolled 
 
 Rice 
 
 Bread, hrown 
 
 Cake, frosted 
 
 Cookies, molasses. . . 
 
 Cookies, sugar 
 
 Crackers 
 
 Macaroni 
 
 Pie, cream 
 
 Pie, mince 
 
 Pie, squash 
 
 Cornstarch 
 
 Tapioca 
 
 Chocolate 
 
 Sugar 
 
 Molasses 
 
 Maple sirup 
 
 Total 
 
 Vegetables : 
 
 Beans 
 
 Beans, cooked. 
 
 Beets 
 
 Cabbage ...... 
 
 Carrots 
 
 Onions 
 
 Parsnips 
 
 8.0 
 
 6.8 
 
 10.7 
 
 14.1 
 
 17.7 
 
 9.1 
 
 5.0 
 
 6.2 
 
 0.5 
 
 6.7 
 
 10.2 
 
 12.6 
 
 5.6 
 
 G. 5 
 
 4.4 
 
 .5 
 12.5 
 
 Peas, canned 
 
 Potatoes, edible portion. 
 
 Potatoes, cooked 
 
 Pumpkin, canned 
 
 Salad 
 
 Squash, green 
 
 Squash, canned 
 
 Tomatoes, canned 
 
 Turnips 
 
 Horse-radish 
 
 Catsup 
 
 Pickles, cucumber 
 
 Total 
 
 Fruit: 
 
 Apples, evaporated . . 
 
 Apricots, dried 
 
 Crab apples, canned. . 
 Blackberries, canned 
 Blueberries, canned.. 
 Currants, dried ....... 
 
 Lemons, whole 
 
 Oranges, whole 
 
 Pineapples, canned. . . 
 
 Prunes 
 
 Prunes, cooked 
 
 Raisins 
 
 Total 
 
 Total vegetable food . 
 Total food 
 
 1.3 
 
 3.1 
 
 .3 
 
 .8 
 .6 
 1.3 
 1.9 
 1.3 
 .4 
 3.3 
 2.0 
 2.5 
 
 Per ct 
 
 10.5 
 
 81.4 
 
 4.1 
 
 .3 
 
 2.6 
 
 .5 
 1.0 
 L5 
 6.2 
 
 .7 
 
 2.4 
 
 9.4 
 
 9.5 
 
 8.8 
 
 12.3 
 
 .4 
 
 8.1 
 
 12.1 
 
 8.4 
 
 .1 
 
 .4 
 
 47.1 
 
 1.6 
 
 0.7 
 
 .1 
 
 .1 
 
 .3 
 
 .4 
 
 .8 
 
 1.3 
 
 .4 
 
 .1 
 
 .4 
 
 .3 
 
 7.6 
 
 1.1 
 
 Car- 
 bohy- 
 drates. 
 
 76.3 
 80.3 
 76.6 
 71.9 
 68.1 
 76.7 
 50.7 
 64.3 
 76.9 
 75.5 
 71.1 
 74.9 
 55.7 
 37.2 
 21.7 
 85.9 
 86.6 
 26.8 
 100.0 
 73.0 
 70.1 
 
 3.2 
 
 2.2 
 
 2.4 
 
 2.1 
 
 .6 
 
 2.9 
 
 .7 
 
 .6 
 
 . 7 
 
 3.2 
 
 2.0 
 
 4.8 
 
 55.7 
 72.0 
 54.3 
 56.4 
 13. 
 65.7 
 11.0 
 13.7 
 36.4 
 66.4 
 41.9 
 74.7 
 
 Total 
 
 cost. 
 
 $6G. 28 
 124. 45 
 
 174. 30 
 2.30 
 
 721.77 
 
 Total food 
 material. 
 
 Grams. 
 229, 515 
 225, 755 
 
 3,953,125 
 1,045 
 
 6, 637, 935 
 
 2.53 
 5.49 
 67.42 
 1.19 
 5.16 
 .32 
 
 34.85 
 2.30 
 
 .56 
 
 .48 
 
 1.80 
 
 108.49 
 
 11.36 
 
 63.76 
 
 305. 71 
 
 .08 
 
 1.97 
 4.96 
 
 .05 
 1.64 
 1.00 
 
 .27 
 
 9.94 
 
 25.30 
 
 65, 545 
 
 27, 670 
 
 1, 528, 935 
 
 30, 845 
 
 49, 215 
 
 2,270 
 
 40, 690 
 
 2,270 
 
 680 
 
 905 
 
 263, 540 
 
 10, 435 
 
 1,000 
 
 4,090 
 
 22, 225 
 
 3,175 
 
 3,630 
 
 2,270 
 
 1, 093, 630 
 
 202, 080 
 
 321, 375 
 
 3, 677, 375 
 
 0.80 
 1.74 
 2.28 
 3.49 
 3.42 
 2.51 
 3.12 
 
 78.25 
 
 1.84 
 1.50 
 3.55 
 2.30 
 4.32 
 .91 
 2 56 
 4.00 
 2.44 
 2.09 
 
 104, 780 
 9,525 
 111, 585 
 112,495 
 2,270 
 37, 195 
 
 22, 080 
 ' 4,535 
 
 56, 020 
 1,425,715 
 11.115 
 20, 050 
 1,360 
 123, 380 
 
 23, 680 
 
 24, 495 
 226, 345 
 
 10. 660 
 5.985 
 22, 680 
 
 2, 356, 550 
 
 2.30 
 
 27.81 
 
 1,133.54 
 
 10, 435 
 
 6.805 
 32, 205 
 10,435 
 26, 170 
 
 6, 350 
 25, 855 
 45, 360 
 
 9,980 
 11.340 
 
 1, 360 
 20, 865 
 
 207, 160 
 
 6, 241, 085 
 
 12, 879, 020 
 
 Weight used. 
 
 Nutrients. 
 
 Protein 
 
 Grams. 
 
 35, 804 
 
 5, 192 
 
 126, 500 
 
 921 
 
 448, 657 
 
 5,244 
 
 1,883 
 
 163, 596 
 
 4,349 
 
 8,711 
 
 207 
 
 2,034 
 
 141 
 
 44 
 
 61 
 
 26, 881 
 
 1,314 
 
 56 
 
 324 
 
 978 
 
 20 
 283 
 
 Fat. 
 
 Grams. 
 
 24, 099 
 
 183,765 
 
 102,078 
 
 3 
 
 ~882, 254 
 
 1,704 
 
 138 
 
 15, 289 
 
 463 
 
 3,051 
 
 16 
 
 977 
 
 214 
 
 65 
 
 80 
 
 32,415 
 
 42 
 
 81 
 
 004 
 
 1,867 
 
 3 
 
 14 
 
 1,068 
 
 216, 126 
 
 58, 091 
 
 1,677 
 
 639 
 
 112 
 
 112 
 
 7 
 
 149 
 
 182 
 
 59 
 
 224 
 
 1, 426 
 
 ' 44 
 
 54 
 
 103 
 
 1,357 
 
 189 
 
 49 
 
 079 
 
 21 
 
 24 
 
 113 | 
 
 Carbohy- 
 drates. 
 
 Grams. 
 
 213, 469 
 
 210,558 
 
 50, 011 
 
 22, 227 
 
 1,171,164 
 
 22, 178 
 
 33, 516 
 
 1,741 
 
 20, 629 
 
 1,458 
 
 523 
 
 685 
 
 187,377 
 
 7,814 
 
 556 
 
 1, 856 
 
 4, 823 
 
 2,727 
 
 3,142 
 
 608 
 
 1, 093, 629 
 
 147, 618 
 
 225, 284 
 
 2, 9:9, 566 
 
 60, 983 
 
 2,210 
 
 10, 936 
 
 7,312 
 
 313 
 
 3, 260 
 
 3,788 
 
 2,839 
 
 6,890 
 
 313, 657 
 
 2,834 
 
 1,708 
 
 73 
 
 16, 039 
 
 2,111 
 
 784 
 
 39, 3S4 
 
 1,023 
 
 964 
 
 1,225 
 
 79, 4S6 I 7, 220 
 
 136 
 211 
 
 97 
 
 83 
 157 
 
 83 
 491 
 590 
 
 40 
 374 
 
 27 
 522 
 
 334 
 
 150 
 773 
 219 
 157 
 184 
 181 
 272 
 
 70 
 362 
 
 27 
 1,002 
 
 3,731 
 
 298, 433 69, 042 
 
 747,090 I 951,296 
 
 478, 339 
 
 5. 812 
 4.9J1 
 
 17, 487 
 5,885 
 3,402 
 4,172 
 2,844 
 6,214 
 3, 639 
 7,530 
 570 
 
 15, 586 
 
 78, 042 
 
 3, 772, 505 
 
28 
 
 Table 4. — Food materials and table and kitchen wastes in dietary No. 14S — Continued. 
 
 
 Composition. 
 
 Total 
 cost. 
 
 Weight used. 
 
 Kind of food material. 
 
 Pro 
 
 tein. 
 
 Fat. 
 
 Car- 
 bohy- 
 drates. 
 
 Total food 
 material. 
 
 Nutrients. 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 COOKED TOOD NOT EATEN. 
 
 Perct. 
 
 29.7 
 
 Perct. 
 24.9 
 
 Perct. 
 
 
 Grams. 
 39, 915 
 
 Grams. 
 11,855 
 
 Grams. 
 9, 939 
 
 Grams. 
 
 
 
 
 
 
 Vegetable food : 
 
 6.9 
 6.3 
 6.2 
 6.5 
 6.7 
 3.C 
 
 .9 
 9.8 
 
 10.4 
 9.6 
 
 21.9 
 3.7 
 
 72.7 
 41.7 
 64.8 
 70.3 
 54.3 
 30.0 
 
 
 3,400 
 5,670 
 2,950 
 
 10, 885 
 9,070 
 
 17, 235 
 
 235 
 187 
 183 
 708 
 608 
 020 
 
 32 
 
 556 
 
 307 
 
 1,045 
 
 1,986 
 
 638 
 
 2 472 
 
 
 
 2 364 
 
 
 
 1 912 
 
 
 
 7 652 
 
 
 
 4,925 
 
 Pudding, tapioca 
 
 
 5 171 
 
 
 
 Total cereals, sugars, 
 
 
 
 
 
 49, 210 
 
 2,541 
 
 4,564 
 
 21 496 
 
 
 
 
 
 
 
 
 6.0 1 1.9 
 
 4.7 7.3 
 
 9.4 
 28.6 
 
 
 8,165 
 46, 720 
 
 490 
 ' 2, 196 
 
 155 
 3,410 
 
 767 
 
 
 
 13, 362 
 
 
 
 
 Total 
 
 
 
 
 54, 885 
 
 2,686 
 
 3,565 
 
 14, 129 
 
 
 
 
 
 
 
 
 
 
 
 39, 915 
 104, 095 
 
 11, 855 
 5,227 
 
 9,939 
 8,129 
 
 
 
 
 
 
 
 38, 625 
 
 
 
 
 
 
 
 1 
 
 
 
 144,010 
 
 17, 082 
 
 18, 068 
 
 38, 625 
 
 
 
 
 
 WASTE. 
 
 
 
 
 
 
 117, 509 
 38, 983 
 
 287, 195 
 8,552 
 
 
 
 
 
 
 
 
 474, 919 
 
 
 
 
 
 
 
 Total 
 
 
 
 
 
 156, 492 
 
 295,747 j 474,919 
 
 
 
 
 
 
 
 Table 5. 
 
 ■Weights and percentages of food materials and nutritive ingredients used in 
 dietary No. 148. 
 
 
 Weight in grams. 
 
 Weight in pounds. 
 
 
 
 Food 
 material. 
 
 Nutrients. 
 
 Food 
 mate- 
 rial. 
 
 Nutrients. 
 
 Cost 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Carbo- 
 dr'aics. 
 
 
 FOR CLDR, 58 DAY8. 
 
 1,003,645 
 422, 440 
 432, 055 
 330, 440 
 229,515 
 225, 755 
 
 3, 953, 125 
 1,045 
 
 139, 586 
 26, 444 
 59, 360 
 42, 995 
 35, 804 
 5, 192 
 120, 500 
 921 
 
 168, 333 
 
 277,156 
 
 49, 294 
 
 7,587 
 
 24, 099 
 
 183, 765 
 
 162, 078 
 
 3 
 
 
 2,215 
 931 
 953 
 728 
 506 
 498 
 
 8,715 
 2 
 
 308 
 58 
 
 131 
 95 
 79 
 11 
 
 279 
 2 
 
 371 
 611 
 109 
 17 
 53 
 405 
 358 
 
 7 
 471 
 
 $184.04 
 77.05 
 
 
 
 
 
 31.66 
 
 
 3,089 
 
 58.69 
 
 E'rgS 
 
 66.28 
 
 
 
 121.45 
 
 Milk 
 
 213, 469 
 
 174. 30 
 
 
 2.30 
 
 
 
 
 
 
 
 Total animal 
 food 
 
 G, 598, 020 
 
 436, 802 
 
 872, 315 
 
 216, 558 
 
 14, 548 
 
 963 
 
 1,924 
 
 478 
 
 721.77 
 
 Cereals, sugars, 
 
 3, 628, 105 
 
 2, 301, 665 
 
 207, 160 
 
 213, 585 
 
 76,810 
 
 2,811 
 
 53, 527 
 3,655 
 3,731 
 
 2, 975, 070 
 
 464, 210 
 
 78, 042 
 
 8,000 
 
 5,074 
 
 456 
 
 471 
 
 169 
 
 6 
 
 118 
 8 
 8 
 
 6,559 
 
 1,024 
 
 172 
 
 305. 71 
 
 
 78.25 
 
 
 27.81 
 
 
 
 Total vegetable 
 
 6, 136, 990 
 
 293, 206 
 730, 008 
 
 60, 913 
 
 3,517,322 
 
 13, 530 
 
 646 
 
 134 
 
 7,755 
 
 411. 77 
 
 
 
 
 
 Total food 
 
 12,735,010 
 
 933, 228 
 
 3, 733, 880 
 
 28, 078 
 
 1, 609 
 
 2,058 
 
 8,233 
 
 1,133.54 
 
 PER MAN PER DAY. 
 
 Beef, veal, and mutton 
 Pork, lard, etc 
 
 231 
 98 
 100 
 
 77 
 
 33 
 
 6 
 
 14 
 
 10 
 
 39 
 
 64 
 
 11 
 
 2 
 
 
 0.51 
 .22 
 .22 
 !l7 
 
 0.08 
 .01 
 .03 
 .02 
 
 0.09 
 .14 
 
 .03 
 
 
 
 
 
 
 
 
 
 
 i 
 
 
 
29 
 
 Table 5. — Weights and percentages of food materials and nutritive ingredients used in 
 dietary No. 14S — Continued. 
 
 
 Weight in grams. 
 
 Weight in pounds. 
 
 
 
 Food 
 material. 
 
 Nutrionts. 
 
 Food 
 mate- 
 rial. 
 
 Kutrients. 
 
 Cost. 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Carbo- 
 hy- 
 drates. 
 
 
 PER MAN PER DAY— 
 continued. 
 
 53 
 
 52 
 
 910 
 
 8 
 
 1 
 
 29 
 
 6 
 43 
 
 37 
 
 
 0.12 
 
 .11 
 
 2.02 
 
 0.02 
 .06 
 
 0.01 
 .10 
 
 .08 
 
 
 
 Butter 
 
 
 
 
 Milk 
 
 49 
 
 0.11 
 
 
 
 
 
 Total animal 
 
 1,521 
 
 101 202 
 
 50 
 
 3.37 
 
 .22 
 
 .45 
 
 .11 
 
 $0. 17 
 
 
 
 Cereals, sugars, 
 
 835 
 530 
 
 48 
 
 49 1 12 
 
 18 1 1 
 
 1 1 
 
 685 
 
 108 
 
 18 
 
 1.86 
 
 1.18 
 
 .10 
 
 .11 
 .04 
 
 .03 
 
 1.52 
 
 
 Vegetables 
 
 .24 
 
 .04 ! 
 
 
 
 
 
 
 Total vegetable 
 
 1,413 
 
 68 14 
 
 811 
 
 3.14 
 
 .15 
 
 .03 
 
 1.80 
 
 .09 
 
 
 
 Total food . 
 
 2,934 
 
 Per cent. 
 7.9 
 3.3 
 3.4 
 2.6 
 1.8 
 1.8 
 31.0 
 
 169 216 
 
 861 
 
 0.51 
 
 .37 
 
 .48 
 
 1.91 
 
 .26 
 
 PERCENTAUES OF TO- 
 TAL FOOD. 
 
 Beef, veal, and mutton 
 Pork, lard, etc 
 
 Per cent. Per cent. 
 19 1 is n 
 
 Per cent. 
 
 
 
 
 
 Per ct. 
 16.2 
 
 3.6 
 8.1 
 5.9 
 4.9 
 
 .8 
 17.3 
 
 .1 
 
 29.7 
 5.3 
 
 
 
 
 
 
 6.8 
 
 
 
 
 
 
 3.3 
 
 
 .8 
 2.6 
 19.7 
 17.4 
 
 0.1 
 
 
 
 
 5.2 
 
 Eo-gs 
 
 
 
 
 
 5.8 
 
 Butter 
 
 
 
 
 
 
 11.0 
 
 Milk 
 
 5.7 
 
 
 
 
 
 15.4 
 
 
 
 
 
 
 
 .2 
 
 
 
 
 
 
 
 
 
 Total animal 
 
 51.8 
 
 59.8 
 
 93.5 
 
 5.8 
 
 
 
 
 
 63.7 
 
 
 
 
 
 
 
 Cereals, sugars, 
 
 28.5 
 
 18.1 
 
 1.6 
 
 29.3 
 
 10.5 
 
 .4 
 
 5.7 
 .4 
 .4 
 
 79.7 
 
 12.4 
 
 2.1 
 
 
 
 
 
 27.0 
 
 
 
 
 
 
 6.9 
 
 
 
 
 
 
 2.4 
 
 
 
 
 
 
 
 
 Total vegetable 
 
 48.2 
 
 40.2 
 
 6.5 
 
 94.2 
 
 
 
 
 
 36.3 
 
 
 
 
 
 
 
 Total food 
 
 100.0 
 
 100.0 
 
 100.0 mo. n 
 
 
 
 
 
 100.0 
 
 
 
 
 
 
 
 
 
 Table 6. — Nutrients and potential energy in food purchased, rejected, and eaten in 
 
 dietary No. 148. 
 
 
 Cost, 
 
 Nutrients. 
 
 
 Kind of food material. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Fuel value. 
 
 Food purchased: 
 
 $721.77 
 411.77 
 
 Grams. 
 436, 802 
 293, 206 
 
 Grams. 
 
 872, 315 
 
 60, 913 
 
 Grams. 
 
 216, 558 
 
 3, 517, 312 
 
 Calories. 
 10, 791, 300 
 16, 189, 700 
 
 
 
 
 Total 
 
 1,133.54 
 
 730, 008 
 
 933, 228 
 
 3, 733, 880 
 
 26, 981, 000 
 
 
 
 Waste : 
 
 117, 509 
 38, 983 
 
 287, 195 
 8,552 
 
 
 3, 152, 700 
 
 
 
 474, 919 
 
 2, 186, 500 
 
 
 
 
 
 156,492 
 
 295, 747 
 
 474, 919 
 
 5, 339, 200 
 
 
 
 
 Food actually eaten : 
 
 
 319, 293 
 254, 223 
 
 585, 120 
 52, 361 
 
 210, 558 
 3, 042, 403 
 
 7, 638, 600 
 
 
 
 14, 003, 200 
 
 
 
 
 
 Total 
 
 573, 516 
 
 637,481 
 
 3, 258, 961 
 
 21,641,800 
 
 
 
 
30 
 
 Table 6. — Nutrients and potential energy in food purchased, rejected, etc.— Continued. 
 
 
 Cost. 
 
 Nutrients. 
 
 
 Kind of food material. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Fuel value. 
 
 PER MAN PER DAT. 
 
 Food purchased: 
 
 $0.17 
 .03 
 
 Grams. 
 
 100 
 08 
 
 Grams. 
 
 201 
 
 14 
 
 Grams. 
 50 
 810 
 
 Calories. 
 
 
 3 730 
 
 
 
 Total 
 
 .2G 
 
 168 
 
 215 
 
 860 
 
 
 
 
 Waste: 
 
 
 27 
 9 
 
 06. 
 
 
 795 
 
 
 
 109 
 
 500 
 
 
 
 
 Total 
 
 
 30 
 
 68 
 
 109 
 
 1 225 
 
 
 
 
 Food actually eaten : 
 
 
 73 
 59 
 
 135 
 12 
 
 50 
 701 
 
 1 760 
 
 
 
 3,230 
 
 
 
 
 Total 
 
 
 132 
 
 147 
 
 751 
 
 4 990 
 
 
 
 
 PERCENTAGES OF TOTAL FOOD PURCHASED. 
 
 Food purchased : 
 
 Per ct. 
 63.7 
 30. 3 
 
 Per cent. 
 59.8 
 40.2 
 
 Per cent. 
 93.5 
 6.5 
 
 Per cent. 
 
 5.8 
 
 94.2 
 
 Per cent. 
 40.0 
 
 
 60 
 
 
 
 Total 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100 
 
 
 
 Waste: 
 
 
 16.1 
 5.3 
 
 30.8 
 .9 
 
 
 11 7 
 
 
 
 12.7 
 
 8.1 
 
 
 
 
 Total 
 
 
 21.4 
 
 31.7 
 
 12.7 
 
 19.8 
 
 
 
 
 Food actually eaten : 
 
 
 43.7 
 34.9 
 
 62.7 
 5.6 
 
 5.8 
 81.5 
 
 28.3 
 
 
 
 51.9 
 
 
 
 
 
 Total 
 
 78.6 
 
 68.3 
 
 87.3 
 
 80.2 
 
 
 
 
 STUDY OF A DIETARY CONTAINING EXPENSIVE PROTEIN. 
 
 In the second dietary study of this series changes were made in the 
 ordinary diet. Protein was supplied from expensive sources, namely, 
 high-priced meats, fish, and poultry, with a view to determining the 
 effect on the amount and cost of the nutrients actually consumed. 
 Milk was served only once a day, and cheap nitrogenous foods, like 
 beans, were used in small amounts. 
 
 SECOND DIETARY STUDY OF THE COLLEGE CLUB AT MAINE STATE COLLEGE (No. 149). 
 
 [Protein from expensive sources — i. e., high-priced meats, fish, and poultry.] 
 The study began April 24 and continued twenty-six days. 
 The number of meals taken were as follows: 
 
 
 Break- 
 fasts. 
 
 Dinners. 
 
 Suppers. 
 
 
 1,266 
 
 125 
 
 1,429 
 
 134 
 
 1,316 
 
 
 128 
 
 
 
 Total 
 
 1, 39i 
 
 1,503 
 
 1,444 
 
 
 
 Meals eaten by men 4, 011 
 
 Meals eaten by women (387 meals X 0.8 meal of man) equivalent to 310 
 
 Total number of meals eaten 4, 321 
 
 Equivalent to one man for one thousand four hundred and forty days. 
 
31 
 
 Remarks. — On April '24 an account was taken of the raw materials 
 and cooked food on hand. The matron was then given the following 
 instructions: 
 
 Select animal food so far us possible from the following' sources: Hind quarter of 
 bed', lamb, veal, chicken, eggs, halibut, salmon, shad, and lobster. 
 
 During this period it is desirable that milk shall be served but once a day, and 
 that meats shall bo used as freely as practicable, not only for dinner, but also for 
 breakfast and supper. It is desired that meats shall be consumed in this period as 
 freely as is consistent with health, with a consequent diminishing of cereals and 
 vegetable foods. 
 
 Beans need not be served during this period unless in order to satisfy the boarders. 
 
 Table 7. — Food materials and tabic and, kitchen ivaxtes in dietary No. 149. 
 
 
 Composition. 
 
 Total 
 cost. 
 
 Weight used. 
 
 Kintl of food lraterial. 
 
 Pro- 
 tein. 
 
 Fat, 
 
 Carbo- 
 
 hy- 
 drates. 
 
 Total food 
 material. 
 
 Grams. 
 388, 735 
 65, 770 
 42, 095 
 
 Nutrients 
 
 
 Protein. 
 
 Fat. 
 
 Carbo- 
 hy- 
 drates. 
 
 ANIMAL FOOD. 
 
 Beef, hind quarter. 
 
 Per. ct. 
 14.9 
 
 15.1 
 12.7 
 
 Per. ct. 
 17.5 
 6.3 
 
 24.6 
 
 Per. ct. 
 
 .$89. 97 
 
 11.60 
 
 8.35 
 
 Grams. 
 
 57, 921 
 
 9, 931 
 
 5,346 
 
 Grams. 
 
 08, 029 
 
 4. 144 
 
 10, 355 
 
 26, 631 
 20, 050 
 40, 010 
 
 Grains. 
 
 
 
 
 
 Pork : 
 
 Lard 
 
 9.2 
 1.4 
 
 61.8 
 84.6 
 96.1 
 
 
 9.97 
 3.92 
 
 7.11 
 
 43, 090 
 23, 700 
 41,640 
 
 3,964 
 332 
 
 
 
 
 
 Total 
 
 
 
 
 21.00 
 33.22 
 
 108, 430 
 100, 470 
 
 4,296 
 13, 463 
 
 86, 097 
 10, 248 
 
 
 Poultry , fowl .* 
 
 13.4 
 
 10.2 
 
 
 
 Fish, etc.: 
 
 Bluefish 
 
 Cod, fresh 
 
 Halibut 
 
 Shad 
 
 Lobster, edible portion 
 
 9.8 
 17.8 
 17.1 
 18.1 
 25.4 
 
 .6 
 1.4 
 8.9 
 
 8.2 
 2.0 
 
 
 2.31 
 1.75 
 
 11.10 
 4.08 
 
 13.16 
 
 17, 465 
 
 22, 680 
 41, 960 
 
 23, 135 
 21, 320 
 
 1,711 
 4. 037 
 7,175 
 i. 187 
 5,415 
 
 105 
 
 317 
 
 3, 734 
 
 1,897 
 
 420 
 
 
 Total 
 
 
 
 
 32.40 
 46.21 
 65.15 
 51.41 
 
 126,560 
 160, 310 
 118,435 
 1,165,750 
 46, 720 
 
 22, 525 
 24, S48 
 
 2, 724 
 37, 304 
 
 2,196 
 
 6,479 
 16,833 
 96, 406 
 47, 796 
 
 3,411 
 
 350, 398 
 
 
 
 15.5 
 2.3 
 3.2 
 4.7 
 
 10.5 
 
 81.4 
 4.1 
 7.3 
 
 5.4 
 28.6 
 
 
 Butter 
 
 
 Milk 
 
 62, 951 
 
 
 13,362 
 
 
 
 
 
 
 
 359. 31 
 
 2, 323, 275 
 
 180, 554 
 
 76, 313 
 
 
 
 
 
 
 VEGETABLE FOOD. 
 
 Cereals, sugars, etc. : 
 
 8.0 
 
 6.8 
 
 10.7 
 
 14.1 
 
 17.7 
 
 9.1 
 
 6.9 
 
 10.2 
 
 6.7 
 
 12.6 
 
 2.6 
 .5 
 1.0 
 1.5 
 6.2 
 .7 
 
 76.3 
 80.3 
 76.6 
 71.9 
 68.1 
 
 7fi 7 
 
 .91 
 
 .81 
 
 13.70 
 
 2.80 
 
 2.80 
 
 .26 
 
 2.40 
 
 .40 
 
 .56 
 
 .12 
 
 22.50 
 
 5.75 
 
 5.08 
 
 23, 585 
 
 4,080 
 
 310,720 
 
 7,260 
 
 26, 760 
 
 1, 815 
 
 5, 170 
 
 18, 145 
 
 14, 970 
 
 1, 815 
 
 3,175 
 
 905 
 
 226, 800 
 
 102, 285 
 
 25, 63fl 
 
 1,887 
 
 278 
 
 33, 247 
 
 1,023 
 
 4,737 
 
 165 
 
 357 
 
 1,850 
 
 1,003 
 
 229 
 
 013 
 
 20 
 
 3,107 
 
 109 
 
 1,659 
 
 13 
 
 47 
 
 2,232 
 
 3,278 
 
 7 
 
 3 
 
 3 
 
 17, 997 
 3, 278 
 
 
 
 238, 012 
 5,219 
 
 
 
 18 225 
 
 
 1 391 
 
 
 .9 19.-1 
 
 3, 758 
 
 
 12.3 
 
 21.9 
 
 .4 
 
 .1 
 .4 
 
 71.1 
 
 54.3 
 74.9 
 85.9 
 86.6 
 100.0 
 73.0 
 70.1 
 
 12, 900 
 
 
 8, 128 
 
 
 1 359 
 
 
 2,727 
 
 
 .5 
 
 5 
 
 781 
 
 
 226, 800 
 
 
 
 
 
 74, 668 
 
 
 
 
 1 
 
 17, 967 
 
 
 
 
 i 
 
 
 Total 
 
 
 
 
 58.09 
 
 773, 115 
 
 44, 781 
 
 11,091 
 
 633, 213 
 
 
 
 
 
 
 Vegetables : 
 
 22.2 
 1.7 
 1.3 
 
 1.6 
 
 Kfi 9 
 
 2.45 
 1.18 
 .07 
 
 31,750 
 67, 135 
 3,175 
 
 7, 049 
 
 1,141 
 
 41 
 
 508 
 07 
 10 
 
 18, 478 
 6,579 
 
 
 .li 9. 8 
 .3 | 13.8 
 
 Carrots _ 
 
 438 
 
32 
 
 Table 7. — Food materials and table and kitchen wastes in dietary No. 149 — Continued. 
 
 Kind of food material. 
 
 vegetable food — continued. 
 
 Vegetables — Continued. 
 Sweet corn, canned . 
 
 Lettuce 
 
 Parsnips 
 
 Peas 
 
 Peas, canned 
 
 Potatoes 
 
 Potatoes, cooked 
 
 Pumpkins, canned. . 
 
 Squash, green 
 
 Squash, canned 
 
 Tomatoes 
 
 Catsup 
 
 Horse-radish. 
 
 Total 
 
 Fruit: 
 
 Apples 
 
 Apples, evaporated - . . 
 
 Apricots, dried 
 
 Bananas 
 
 Blackberries, canned . 
 Blueberries, canned. . . 
 
 Lemons 
 
 Prunes 
 
 Raisins 
 
 Composition. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Per ct. Per ct. 
 1.2 
 
 1.3 
 
 .2 
 
 1.5 
 
 .8 
 
 25. 2 
 
 1.3 
 
 4.4 
 
 .4 
 
 2.4 
 
 .1 
 
 2.9 
 
 .4 
 
 1.1 
 
 .3 
 
 3.0 
 
 1.1 
 
 1.2 
 
 .8 
 
 1.0 
 
 .2 
 
 2.0 
 
 .5 
 
 1.2 
 
 , 2 
 
 .3 
 1.2 
 3.1 
 1.2 
 .8 
 .6 
 1.9 
 3.3 
 2.5 
 
 Total 
 
 Total vegetable food. 
 Total food 
 
 COOKED FOOD NOT EATEN. 
 
 Animal food : 
 
 Pressed beef. 
 Eoast beef ... 
 
 Total 
 
 Vegetable food : 
 
 Custard pie 
 
 Applo pie 
 
 Mince pie 
 
 Cream pie 
 
 Johnnycake 
 
 Fruit 
 
 Molasses cookies 
 Sugar 
 
 Total cereals, sugars, etc. 
 Apricot sauce 
 
 Total animal food 
 
 Total vegetable food. 
 
 Total food 
 
 Animal . . . 
 Vegetable 
 
 26. G 
 29.7 
 
 4.2 
 3.3 
 6.5 
 5.6 
 
 6.5 
 6.7 
 
 1.9 
 
 .2 
 3.2 
 2. 2 
 L0 
 2.1 
 .6 
 .7 
 3.2 
 4.8 
 
 27.7 
 24.9 
 
 Carho 
 hy- 
 
 drates. 
 
 Per ct. 
 15.9 
 
 4.9 
 16.7 
 62.6 
 12.3 
 22.0 
 25.5 
 
 8.5 
 13.0 
 
 8.9 
 
 3.1 
 16.1 
 
 9.6 
 
 17.9 
 55.7 
 71.9 
 16.6 
 56.3 
 13.0 
 11.0 
 66 4 
 74.7 
 
 Total 
 cost. 
 
 $18.42 
 
 .52 
 
 2.00 
 
 .37 
 
 7.36 
 
 8.19 
 
 .84 
 3.14 
 1.50 
 4.38 
 5.26 
 2.77 
 
 58.45 
 
 Weight used. 
 
 Total food 
 material. 
 
 Grains. 
 111,405 
 3,400 
 
 45, 360 
 6, 350 
 
 41, 505 
 
 445, 890 
 
 6, 350 
 
 9,980 
 
 58, 060 
 
 20, 410 
 
 46, 720 
 12, 565 
 
 8,390 
 
 Nutrients. 
 
 Protein. 
 
 Grams. 
 
 3,119 
 
 44 
 
 680 
 
 1,600 
 
 1,826 
 
 10,701 
 
 184 
 
 110 
 
 1,742 
 
 245 
 
 467 
 
 251 
 
 100 
 
 Fat. 
 
 Grams. 
 
 1,337 
 
 7 
 
 363 
 
 83 
 
 166 
 
 446 
 
 25 
 
 30 
 
 639 
 
 163 
 
 93 
 
 63 
 
 17 
 
 918,445 
 
 .33 
 3.36 
 5.00 
 
 .76 
 2.20 
 1.63 
 2.85 
 1.20 
 
 .50 
 
 9,980 
 19, 050 
 22, 680 
 12, 700 
 9,980 
 9,845 
 28,715 
 6,805 
 4, 535 
 
 17.83 I 124,290 
 
 134. 37 
 
 493. 68 
 
 1.815,850 
 
 4, 139, 125 
 
 4,080 
 6,575 
 
 6.8 
 9.8 
 
 12.1 
 8.1 
 2.7 
 
 10.4 
 9.5 
 
 25.6 
 41.7 
 37.2 
 55.7 
 47.3 
 64.8 
 76.9 
 75.5 
 
 10,655 
 
 18, 145 
 
 8,845 
 
 5,895 
 
 2,040 
 
 48, 535 
 
 905 
 
 680 
 
 2,495 
 
 87, 540 
 9,980 
 
 10, 655 
 97. 520 
 
 108, 175 
 
 29,300 4,017 
 
 30 
 229 
 703 
 152 
 80 
 59 
 546 
 225 
 113 
 
 2, 137 
 
 1,085 
 1,953 
 
 20 
 009 
 499 
 127 
 210 
 
 59 
 20 i 
 218 
 218 
 
 2,161 
 17, 269 
 
 367, 607 
 
 1,130 
 1,637 
 
 3, 038 2, 767 
 
 762 
 292 
 383 
 114 
 4,125 
 56 
 44 
 167 
 
 5,943 
 190 
 
 3,038 
 6,133 
 
 9,171 
 
 72, 429 
 13, 483 
 
 85,912 
 
 1,234 
 
 867 
 
 713 
 
 165 
 
 1,311 
 
 94 
 
 65 
 
 220 
 
 4,669 
 130 
 
 2,767 
 4,799 
 
 7,566 
 
 121,968 
 2,318 
 
 124, 286 
 
 Carbo- 
 hy- 
 drates. 
 
 Grams. 
 
 17, 713 
 
 167 
 
 7, 575 
 
 3.975 
 
 5,105 
 
 98, 096 
 
 1,619 
 
 818 
 
 7, 5i8 
 
 1,817 
 
 1,448 
 
 2,023 
 
 805 
 
 174,234 
 
 1,786 
 10,611 
 16, 307 
 2,108 
 5,618 
 1,280 
 3,159 
 4,518 
 3,388 
 
 48, 775 
 856, 222 
 932, 535 
 
 4,645 
 
 3,688 
 
 2,192 
 
 1,136 
 
 22, 957 
 
 586 
 
 523 
 
 1,883 
 
 37, 610 
 4,870 
 
 42, 480 
 
 42, 480 
 
 144, 880 
 144, 880 
 
33 
 
 Table 8. — Weights and percentages of food materials and nutritive ingredients used in 
 
 dietary No. 149. 
 
 
 Weight in grams. 
 
 "Weight in pound 
 
 s. 
 
 
 Kind of food material. 
 
 Food 
 ma- 
 terial. 
 
 Nutrients. 
 
 Food 
 ma- 
 terial. 
 
 Nutrients. 
 
 Cost. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Carbo- 
 
 by- 
 drates. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Carbo- 
 
 by 
 
 drates. 
 
 
 FOR CLUB, 26 DAYS. 
 
 Beef, veal, and mutton . 
 
 485, 945 
 108, 430 
 100, 470 
 126, 560 
 160,310 
 118, 435 
 1, 165, 750 
 46, 720 
 
 70, 160 
 4, 296 
 13,463 
 22, 525 
 24, 848 
 2,724 
 37, 304 
 2,196 
 
 79, 761 
 86, 697 
 10, 248 
 
 6,479 
 16, 833 
 96, 406 
 47, 796 
 
 3,411 
 
 
 1,072 
 239 
 221 
 279 
 353 
 261 
 
 2,570 
 103 
 
 154 
 9 
 
 30 
 50 
 55 
 6 
 
 82 
 5 
 
 176 
 
 191 
 
 23 
 
 14 
 
 37 
 
 213 
 
 105 
 
 7 
 
 139 
 29 
 
 $109. 92 
 21.00 
 
 
 
 
 33.22 
 
 
 
 32.40 
 
 E<ro S 
 
 
 46 21 
 
 
 
 65.15 
 
 Milk 
 
 62, 951 
 13,362 
 
 51.41 
 
 
 
 
 
 Total animal food 
 
 2, 312, 620 
 
 177,516 
 
 347, 631 
 
 76,313 
 
 5,098 
 
 391 
 
 766 
 
 168 
 
 359. 31 
 
 Cereals, sugars, 
 
 685, 575 
 918, 445 
 114,310 
 
 38, 838 
 29, 300 
 1,947 
 
 6,422 
 4,017 
 2,031 
 
 595, 603 
 174, 234 
 43, 905 
 
 1.512 
 
 2, 025 
 252 
 
 86 
 65 
 4 
 
 14 
 9 
 5 
 
 
 
 1,313 
 
 384 
 
 97 
 
 58.09 
 
 58.45 
 
 
 17.83 
 
 
 
 Total vegetable 
 food 
 
 1,718,330 
 
 70, 085 
 
 12, 470 
 
 813, 742 
 
 '. 3, 789 
 
 155 
 
 28 
 
 1,794 
 
 134 37 
 
 
 
 Totalfood 
 
 4, 030, 950 
 
 247, 601 
 
 360, 101 
 
 890, 055 
 
 8,887 
 
 546 
 
 794 
 
 1,962 
 
 493. 68 
 
 PEE MAN PER DAY. 
 
 Beef, veal, and mutton. 
 
 337 
 76 
 71 
 89 
 
 112 
 83 
 
 810 
 33 
 
 49 
 3 
 9 
 
 16 
 
 17 
 2 
 
 26 
 2 
 
 56 
 
 61 
 
 7 
 
 5 
 
 12 
 
 68 
 
 33 
 
 2 
 
 
 0.75 
 .17 
 .16 
 .19 
 .25 
 .18 
 
 1.80 
 .07 
 
 0.11 
 .01 
 .02 
 .03 
 .04 
 
 .06 
 
 0.12 
 .14 
 
 .02 
 .01 
 .03 
 
 .15 
 
 .07 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Eggs 
 
 
 
 
 
 
 
 Milk 
 
 44 
 9 
 
 0.10 
 .02 
 
 
 
 
 
 
 
 
 Total animal food 
 
 1,611 
 
 124 
 
 244 
 
 53 
 
 3.57 
 
 .27 
 
 .54 
 
 .12 
 
 .25 
 
 Cereals, sugars, 
 
 476 
 
 638 
 
 80 
 
 27 
 
 21 
 
 1 
 
 4 
 3 
 1 
 
 414 
 122 
 31 
 
 1.06 
 
 1.42 
 
 .18 
 
 .06 
 .05 
 
 .01 
 .01 
 
 .92 
 .27 
 .07 
 
 
 
 
 
 
 
 
 
 
 Total vegetable 
 
 1,194 
 
 49 
 
 8 
 
 567 
 
 2.66 
 
 .11 
 
 .02 
 
 1.26 
 1.38 
 
 10 
 
 
 
 Total food 
 
 2,805 
 
 173 
 
 252 
 
 620 
 
 6.23 
 
 .38 
 
 .56 
 
 .35 
 
 PERCENTAGES OF TOTAL 
 FOOD. 
 
 Beef, veal, and mutton. 
 
 Per cent. 
 
 12.1 
 2.7 
 2.5 
 3.1 
 4.0 
 2.9 
 
 28.9 
 1.2 
 
 Per cant. 
 
 28.3 
 
 1.7 
 
 5.5 
 
 9.1 
 
 10.0 
 
 1.1 
 
 15.1 
 
 .9 
 
 Per cent 
 
 22.1 
 
 24.1 
 
 2.8 
 
 1.8 
 
 4.7 
 
 26.8 
 
 13.3 
 
 .9 
 
 Per cent. 
 
 
 
 
 
 Per ct. 
 
 
 
 
 
 
 4 3 
 
 
 
 
 
 
 
 6 7 
 
 
 
 
 
 
 
 6 6 
 
 
 
 
 
 
 
 9 4 
 
 Butter 
 
 
 
 
 
 
 13.2 
 
 Milk 
 
 7.1 
 1.5 
 
 
 
 
 
 10 4 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 57.4 
 
 71.7. 
 
 96.5 
 
 8.6 
 
 
 
 
 
 72 8 
 
 
 
 
 
 
 
 Cereals, sugars, 
 
 17.0 
 
 22.8 
 
 2.8 
 
 15.7 
 
 11.8 
 
 .8- 
 
 1.8 
 
 1.1 
 
 .6 
 
 66.9 
 
 
 
 
 
 11 8 
 
 Vegetables 
 
 19.6 
 4.9 
 
 
 
 
 
 11.8 
 
 Fruits 
 
 
 
 
 
 3 6 
 
 
 
 
 
 
 
 Total vegetable 
 food 
 
 42.6 
 
 28.3 
 
 3.5 
 
 91.4 
 
 
 
 
 
 27 2 
 
 
 _ 
 
 
 
 
 
 Total food 
 
 100.0 
 
 100. 
 
 100.0 
 
 100.0 
 
 
 
 
 100.0 
 
 
 
 
 
 
 10570— No. 37- 
 
34 
 
 Table 9. — Nutrients and potential energy in food purchased, rejected, and eaten in dietary 
 
 No. 149. 
 
 
 Cost. 
 
 Nutrients. 
 
 
 Kind of food material. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Fuel value. 
 
 Food purchased : 
 
 $359. 31 
 134. 37 
 
 Grams. 
 
 177,516 
 70, 085 
 
 Grams. 
 347,631 
 12, 470 
 
 Grams. 
 
 76, 313 
 
 813, 742 
 
 Calories. 
 4, 273, 700 
 3 739 600 
 
 
 
 
 Total 
 
 493. 68 
 
 247, 601 
 
 360, 101 
 
 890, 055 
 
 8 013 300 
 
 
 
 Waste: 
 
 
 72, 429 
 13, 483 
 
 121, 968 
 2,318 
 
 
 1, 431 300 
 
 
 
 144,880 
 
 670 800 
 
 
 
 
 Total 
 
 
 85.912 
 
 124, 286 
 
 144,880 
 
 2 102 100 
 
 
 
 
 Food actually eaten : 
 
 
 105, 087 
 56, 602 
 
 225, 663 
 10, 152 
 
 76,313 
 668, 862 
 
 2, 842, 400 
 3 068 800 
 
 
 
 
 
 
 Total 
 
 
 161,689 
 
 235,815 
 
 745, 175 
 
 5,911,200 
 
 
 
 PER MAN PER DAY. 
 
 Food purchased: 
 
 .25 
 .09 
 
 123 
 
 49 
 
 242 
 
 8 
 
 53 
 565 
 
 2,975 
 
 2,590 
 
 
 
 
 Total 
 
 .34 
 
 172 
 
 250 
 
 618 
 
 5 565 
 
 
 
 "Waste : 
 
 
 51 
 9 
 
 84 
 2 
 
 
 990 
 
 
 
 101 
 
 470 
 
 
 
 
 Total 
 
 
 60 
 
 86 
 
 101 
 
 1,460 
 
 
 
 
 Food actually eaten : 
 
 
 72 
 40 
 
 158 
 6 
 
 53 
 464 
 
 1,985 
 
 
 
 2,120 
 
 
 
 
 Total 
 
 
 112 
 
 164 
 
 517 
 
 4 105 
 
 
 
 
 PERCENTAGES OF TOTAL FOOD PURCHASED. 
 
 Food purchased : 
 
 Per cent. 
 72.8 
 
 27.2 
 
 Per cent. 
 71.7 
 
 28.3 
 
 Per cent. 
 
 96.5 
 
 3.5 
 
 Per cent. 
 
 8.6 
 
 91.4 
 
 Per cent. 
 53 3 
 
 
 46.7 
 
 
 
 Total 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 
 
 Waste: 
 
 
 29.3 
 5.4 
 
 33.9 
 .6 
 
 
 17.8 
 
 
 
 16.3 
 
 8.4 
 
 
 
 
 Total 
 
 
 34.7 
 
 34.5 
 
 16.3 
 
 26.2 
 
 
 
 
 Food actually eaten : 
 
 
 42.4 
 22.9 
 
 62.6 
 2.9 
 
 8.6 
 75.1 
 
 35.5 
 
 
 
 38.3 
 
 
 
 
 Total 
 
 
 65.3 
 
 65.5 
 
 83.7 
 
 73.8 
 
 
 
 
 STUDY OF A DIETARY CONTAINING CHEAP PROTEIN. 
 
 In the third dietary study of this series the ordinary diet was changed 
 to one containing protein supplied from cheap sources, including low- 
 priced meats and beans. Milk was supplied very liberally, and beans 
 were served as often as twice a week. The diet was so arranged that 
 the supply of meats as compared with that of bread and vegetables 
 was less than in the second study (jSTo. 149). 
 
35 
 
 THIRD DIETARY STUDY OF TIIK COLLEGE CLUB AT MAINE STATE COLLEGE (No. 150). 
 [Protein from cheaper sources — i. e., low-priced meats, milk, and beans.] 
 
 The study began May 20 and continued twenty-seven days. 
 The number of meals taken was as follows: 
 
 
 Break- 
 fasts. 
 
 Dinners. 
 
 Suppers. 
 
 Men 
 
 1,356 
 135 
 
 1,583 
 146 
 
 1,515 
 
 
 137 
 
 
 
 Total - 
 
 1,491 
 
 1,729 
 
 1,652 
 
 
 
 Meals eaten by men 4, 454 
 
 Meals eaten by women (418 meals X 0.8 meal of man) equivalent to 334 
 
 Total number of meals eaten 4, 788 
 
 Equivalent to one man for one thousand five hundred and ninety-six days. 
 
 Remarks. — The matron was given the following instructions : 
 
 Select animal food so far as possible from the following sources : Fore quarter of 
 beef, fresh pork, ham, fresh cod, salt cod, and milk. 
 
 During this period furnish milk as freely as it is called for, three times a day if 
 possible. Furnish beans freely, twice a week regularly, if practicable, and whenever 
 called for. Plan for such dishes as will require milk in the cooking. Make a free 
 use of bread. 
 
 It is desired in this period to make the relative supply of meats smaller as compared 
 with the bread and vegetable supply than Avas the case in the second period. 
 
 Table 10. — Food materials and table and kitchen wastes in dietary No. 150. 
 
 
 Composition. 
 
 Total 
 cost. 
 
 Weight used. 
 
 Kind of food material. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Car- 
 bohy- 
 drates . 
 
 Total 
 food ma- 
 terial. 
 
 Nutrients. 
 
 
 Protein. 
 
 Fat, 
 
 Carbohy- 
 drates. 
 
 ANIMAL FOOD. 
 
 Beef: 
 
 Per ct. 
 14.1 
 26.6 
 13.9 
 11.9 
 
 Per ct. 
 
 17.3 
 
 27.7 
 
 23.9 
 
 .9 
 
 Per ct. 
 
 $21. 89 
 
 Grams. 
 
 180, 535 
 
 4,080 
 
 13, 610 
 
 18, 145 
 
 Grams. 
 
 25, 455 
 
 1,086 
 
 1,891 
 
 2,159 
 
 Grams. 
 
 31, 232 
 
 1,131 
 
 3,252 
 
 163 
 
 Grams. 
 
 
 
 
 
 2.40 
 1.50 
 
 
 
 
 
 
 Total 
 
 
 
 
 25.79 
 
 216, 370 
 
 30, 591 
 
 35, 778 
 
 
 
 
 
 
 
 Pork: 
 
 12.1 
 
 13.3 
 
 9.2 
 
 1.4 
 
 23.1 
 33.4 
 61.8 
 84.6 
 96.1 
 
 
 23.49 
 
 22.47 
 
 2.20 
 
 7.20 
 
 1.80 
 
 118, 390 
 
 97, 070 
 
 9,525 
 
 43, 545 
 
 10, 525 
 
 14, 325 
 
 12,910 
 
 876 
 
 610 
 
 27, 348 
 32, 421 
 5,886 
 36, 839 
 10, 136 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 
 
 57.16 
 
 279, 055 
 
 28, 721 
 
 112, 630 
 
 
 
 
 
 
 
 Fish: 
 
 17.8 
 27.6 
 19.8 
 
 1.3 
 
 .7 
 8.4 
 
 
 1.75 
 
 8.28 
 
 T2.87 
 
 22, 680 
 62, 595 
 
 23, 360 
 
 4, 037 
 17, 277 
 4,626 
 
 295 
 
 438 
 
 1,963 
 
 
 
 
 
 
 
 
 Total 
 
 
 
 
 22.90 
 24.24 
 64.26 
 84.20 
 
 108, 635 
 
 83, 900 
 
 116,615 
 
 1,909,655 
 
 25, 940 
 
 13, 004 
 
 2,682 
 
 61, 109 
 
 2,696 
 
 8,810 
 
 94, 925 
 
 78, 316 
 
 
 
 15.5 
 2.3 
 3.2 
 
 10.5 
 
 81.4 
 
 4.1 
 
 5.4 
 
 
 
 
 Milk 
 
 103, 121 
 
 
 
 
 
 
 
 278. 55 
 
 2, 714, 230 
 
 162, 047 
 
 333, 155 
 
 103, 121 
 
 
 
 
 
36 
 
 Table 10. — Food materials and table and kitchen wastes in dietary JS r o. 150 — Continued. 
 
 Kind of food material. 
 
 VEGETABLE FOOD. 
 
 Cereals, sugars, etc. : 
 
 Corn meal 
 
 Hominy 
 
 Flour, wheat 
 
 Flour, graham 
 
 Oats, rolled 
 
 Cake, frosted 
 
 Cake, sponge 
 
 Cookies, molasses . 
 
 Cookies, sugar 
 
 Crackers 
 
 Pie, apple 
 
 Pie, cream 
 
 Pie, custard 
 
 Pie, mince 
 
 Pudding 
 
 Cornstarch 
 
 Chocolate 
 
 Sugar 
 
 Molasses 
 
 Maple sirup 
 
 Total 
 
 Vegetables : 
 
 Beans 
 
 Beets 
 
 Catsup 
 
 Greens, dandelions. 
 
 Horse-radish 
 
 Onions 
 
 Parsnips 
 
 Peas, canned 
 
 Potatoes 
 
 Pumpkin, canned . . 
 
 Rhubarb, fresh 
 
 Squ ash, canned 
 
 Tomatoes, canned. . 
 Turnips 
 
 Total 
 
 Fruits : 
 
 Apples, evaporated . 
 
 Apricot sauce 
 
 Bananas, whole 
 
 Blueberries, canned. 
 
 Lemons, whole 
 
 Pineapple, whole . . . 
 
 Prunes 
 
 Prunes, cooked 
 
 Raisins 
 
 Total 
 
 Total vegetable food. 
 Total food 
 
 Composition. 
 
 Pro- 
 tein. 
 
 Per ct 
 8.0 
 6.8 
 10.7 
 14.1 
 17.7 
 6.2 
 6.5 
 0.5 
 0.7 
 10.2 
 3.3 
 5.6 
 4.2 
 6.5 
 3.6 
 
 12.5 
 
 COOKED FOOD NOT EATEN. 
 
 Animal food: 
 Roast beef . 
 Ham 
 
 Total animal food. 
 
 Vegetable food : 
 Blueberry pie 
 Doughnuts . . . 
 Flour, bread.. 
 
 Total cereals, sugar, etc. 
 
 22.2 
 1.7 
 2.0 
 2.4 
 1.2 
 4.4 
 1.5 
 4.4 
 2.4 
 1.1 
 .3 
 1.2 
 1.0 
 3.0 
 
 1.2 
 1.9 
 1.2 
 
 .6 
 1.9 
 
 .4 
 3.3 
 2.0 
 2.5 
 
 29.7 
 14.0 
 
 2.5 
 6.7 
 
 6.8 
 
 Per ct. 
 2.6 
 .5 
 1.0 
 1.5 
 6.2 
 9.4 
 9.6 
 9.5 
 8.8 
 
 12.3 
 9.8 
 8.1 
 6.8 
 
 12.1 
 
 3.7 
 
 .1 
 
 47.1 
 
 Car- 
 bohy- 
 drates, 
 
 Per ct 
 76.3 
 80.3 
 76.6 
 71.9 
 68.1 
 64.3 
 70.3 
 76.9 
 75.5 
 71.1 
 41.7 
 55.7 
 25.6 
 37.2 
 30.0 
 85.9 
 26.8 
 
 100.0 
 73.0 
 70.1 
 
 Total 
 cost. 
 
 $12. 77 
 
 .81 
 
 19.57 
 
 .77 
 
 2.85 
 
 .56 
 
 1.08 
 
 24.54 
 
 4.35 
 
 8.37 
 
 1.6 
 .1 
 
 .5 
 1.0 
 
 3.2 
 
 1.3 
 
 1.0 
 
 .6 
 
 .7 
 
 .3 
 
 3.2 
 
 2.0 
 
 4.8 
 
 58.2 
 
 9.8 
 
 16.1 
 
 10.6 
 
 9.6 
 
 8.8 
 
 16.7 
 
 12.3 
 
 22.0 
 
 8.5 
 
 2.9 
 
 8.9 
 
 3.1 
 
 17.4 
 
 55.7 
 48.8 
 16.6 
 13.0 
 11.0 
 9.7 
 66.4 
 41.9 
 74.7 
 
 77.47 
 
 4.27 
 
 7.36 
 
 3.23 
 
 .82 
 
 .52 
 
 .20 
 
 .12 
 
 2.78 
 
 8.02 
 
 1.18 
 
 4.20 
 
 .80 
 
 3.47 
 
 5.29 
 
 42.26 
 
 2.88 
 
 .84 
 3.41 
 
 10.03 
 2.82 
 1.20 
 
 .25 
 
 "Weight used. 
 
 Total 
 food ma- 
 terial. 
 
 Grams. 
 
 33, 115 
 
 4,080 
 
 443, 930 
 
 19, 960 
 
 27,215 
 
 905 
 
 6,125 
 
 3,400 
 
 4,765 
 
 13,610 
 
 4,535 
 
 2,040 
 
 -18, 145 
 
 5,895 
 
 2,720 
 
 3,175 
 
 1, 360 
 
 248, 825 
 
 77,340 
 
 42, 185 
 
 963, 325 
 
 55, 340 
 
 41,730 
 
 7,710 
 
 14, 970 
 1,590 
 4,535 
 2, 720 
 
 15, 650 
 433, 640 
 
 14, 060 
 95, 255 
 10, 885 
 37, 195 
 35,610 
 
 770, 890 
 
 15, 875 
 9,980 
 10, 885 
 
 20, 640 
 101, 155 
 
 21, 320 
 6,805 
 5,895 
 2,270 
 
 21. 43 194, 825 
 
 141.16 jl, 929, 040 
 
 419.71 4,643,270 
 
 24.9 
 34.6 
 
 2.8 
 
 21.9 
 
 .9 
 
 21.2 
 54.3 
 
 72.7 
 
 10, 205 
 . 6, 805 
 
 17, 010 
 
 680 
 6, 350 
 5, 895 
 
 Nutrients. 
 
 Fat. 
 
 Grams. 
 
 Grams. 
 
 2,649 
 
 861 
 
 278 
 
 20 
 
 47,501 
 
 4,439 
 
 2,814 
 
 299 
 
 4,817 
 
 1,687 
 
 56 
 
 85 
 
 398 
 
 588 
 
 221 
 
 323 
 
 319 
 
 419 
 
 1,388 
 
 1,674 
 
 150 
 
 444 
 
 114 
 
 165 
 
 762 
 
 1,234 
 
 383 
 
 713 
 
 98 
 
 101 
 
 
 3 
 
 170 
 
 641 
 
 Carbohy- 
 drates. 
 
 62, 118 13, 696 
 
 12, 285 
 
 709 
 
 154 
 
 359 
 
 19 
 
 200 
 
 41 
 
 689 
 
 10, 407 
 
 155 
 
 286 
 
 131 
 
 372 
 
 1,068 
 
 26, 875 
 
 190 
 190 
 131 
 124 
 1,922 
 
 85 
 224 
 118 
 
 57 
 
 3.041 
 
 3,031 
 952 
 
 3,983 
 
 17 
 425 
 401 
 
 885 
 42 
 39 
 
 150 
 3 
 
 18 
 22 
 62 
 
 434 
 42 
 95 
 87 
 74 
 
 107 
 
 2,060 
 
 508 
 130 
 109 
 124 
 708 
 64 
 218 
 118 
 109 
 
 2,088 
 
 17, 844 
 350, 999 
 
 2, 541 
 2,355 
 
 4,896 
 
 19 
 
 1,391 
 
 53 
 
 1,463 
 
 Grams. 
 
 25, 267 
 
 3,276 
 
 340, 050 
 
 14, 350 
 
 18, 534 
 
 582 
 
 4.306 
 
 2,615 
 
 3,598 
 
 9,677 
 
 1,891 
 
 1,136 
 
 4,645 
 
 2,193 
 
 816 
 
 2,727 
 
 364 
 
 248, 825 
 
 56, 458 
 
 29, 572 
 
 770, 882 
 
 32, 208 
 
 4,090 
 
 1,241 
 
 1,587 
 
 153 
 
 399 
 
 454 
 
 1,925 
 
 95, 401 
 
 1,195 
 
 2,762 
 
 969 
 
 1,153 
 
 6,196 
 
 149, 733 
 
 8,842 
 4,870 
 1,807 
 2, 683 
 11, 127 
 2,068 
 4,519 
 2,470 
 1,696 
 
 40, 082 
 
 960, 697 
 1,063,818 
 
 144 
 3,448 
 4,286 
 
 7,878 
 
37 
 
 Taiu.e 10. — Food materials and table and kitchen wastes in dietary No. 150 — Continued. 
 
 
 Composition. 
 
 Total 
 cost. 
 
 
 Weigh 
 
 i used. 
 
 
 Kind of loud material. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Car- 
 bohy- 
 drates. 
 
 Total 
 food ma- 
 terial. 
 
 Xntrients. 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 COOKED FOOD NOT EATEN— COIlt'd. 
 
 "V ege table food — Con tin ued . 
 
 Perot. 
 
 2.9 
 
 .9 
 
 Per el. 
 
 0.4 
 .2 
 
 Perct. 
 25.5 
 
 8.9 
 
 
 Grams. 
 
 905 
 
 9,070 
 
 Grams. 
 26 
 
 82 
 
 Grams. 
 
 4 
 18 
 
 Grams. 
 231 
 
 
 807 
 
 
 
 
 
 
 
 9,975 
 2,830 
 
 108 
 6 
 
 22 
 25 
 
 1, 038 
 
 
 .2 
 
 .9 
 
 37.2 
 
 
 1, 053 
 
 
 
 
 
 
 
 
 25, 730 
 
 957 
 
 1, 510 
 
 9,969 
 
 
 
 
 
 
 
 
 
 
 
 
 42, 740 
 
 4,940 
 
 6,406 
 
 9,969 
 
 
 
 
 
 
 
 WASTE. 
 
 
 
 
 
 
 50, 837 
 19, 697 
 
 172, 184 
 2, 725 
 
 
 
 
 
 
 
 
 209, 694 
 
 
 
 
 
 
 
 
 Total 
 
 
 
 ! 
 
 
 70,534 
 
 174, 909 
 
 209, 694 
 
 
 
 
 ! 
 
 
 
 Table 11. — ll'eights and percentages of food materials and nutritive ingredients used in 
 
 dietary No. 150. 
 
 
 "Weight in grams. 
 
 "Weight in pounds. 
 
 
 Kind of food material. 
 
 Food ma- 
 terial. 
 
 Nutrients . 
 
 Food 
 mate- 
 rial. 
 
 Nutrients. 
 
 Cost. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Carbo- 
 
 hy- 
 drates. 
 
 FOE CLUB, 27 DAYS. 
 
 206, 165 
 272, 250 
 108, 635 
 83, 900 
 116, 615 
 1, 909, 655 
 
 27, 560 
 27, 769 
 25, 940 
 13,004 
 2,682 
 61,109 
 
 33, 237 
 
 110, 275 
 
 2,696 
 
 8,810 
 
 94, 925 
 
 78,316 
 
 
 454 
 600 
 240 
 185 
 257 
 4,210 
 
 61 
 61 
 57 
 29 
 6 
 135 
 
 73 
 
 243 
 
 6 
 
 19 
 
 209 
 173 
 
 227 
 
 $25. 79 
 57.16 
 
 
 
 Fish, etc 
 
 
 22.90 
 
 Eggs 
 
 
 24. 24 
 
 Butter 
 
 
 64.26 
 
 Milk 
 
 103, 121 
 
 84.20 
 
 Total animal food 
 
 2, 697, 220 
 
 158, 064 
 
 328, 259 
 
 103, 121 
 
 5,946 
 
 349 
 
 723 
 
 227 
 
 278. 55 
 
 Cereals, s iigars, 
 
 950, 400 
 760, 915 
 191, 995 
 
 61,275 
 
 26, 767 
 
 3,035 
 
 12, 233 
 2,038 
 2, 063 
 
 763, 004 
 
 148, 695 
 
 39, 029 
 
 2,096 
 
 1,677 
 423 
 
 135 
 59 
 
 7 
 
 27 
 4 
 5 
 
 1,682 
 328 
 88 
 
 77.47 
 
 
 42. 26 
 
 Fruits 
 
 21.43 
 
 
 
 Total vegetable 
 
 1, 903, 310 
 
 91, 077 
 
 16, 334 
 
 950, 728 
 
 4,190 
 
 201 
 
 . 
 
 2,098 
 
 141. 16 
 
 
 
 Total food 
 
 4, 600, 530 
 
 249, 141 
 
 344, 593 
 
 1, 053, 849 
 
 10, 142 
 
 550 
 
 759 
 
 2,325 
 
 419. 71 
 
 PEK MAN PER DAY. 
 
 130 
 
 172 
 
 69 
 
 53 
 
 74 
 
 1,197 
 
 17 
 18 
 16 
 8 
 2 
 39 
 
 21 
 70 
 2 
 6 
 6.0 
 49 
 
 
 0.29 
 .38 
 .15 
 .12 
 .16 
 
 2.66 
 
 0.04 
 .04 
 .03 
 .02 
 
 .09 
 
 0.05 
 .16 
 
 
 
 
 
 
 
 
 
 
 
 Eggs 
 
 
 .01 
 .13 
 
 .11 
 
 
 
 
 
 
 Milk 
 
 65 
 
 0.14 
 
 
 
 
 Total animal food 
 
 1,695 
 
 100 
 
 208 
 
 65 
 
 3.76 
 
 .22 
 
 .46 
 
 .14 
 
 .18 
 
 Cereals, sugars, 
 
 595 
 477 
 121 
 
 39 
 
 17 
 2 
 
 8 
 1 
 1 
 
 478 
 94 
 25 
 
 1.32 
 
 1.06 
 
 .27 
 
 .09 
 .04 
 
 .02 
 
 1.07 
 .21 
 .05 
 
 
 
 
 Fruits 
 
 
 
 
 
 
 Total vegetable 
 
 1,193 
 
 58 
 
 10 
 
 597 
 
 2.65 
 
 .13 
 
 .02 
 
 1.33 
 
 09 
 
 
 
 Total food 
 
 2,888 
 
 158 
 
 218 
 
 662 
 
 6.41 
 
 .35 
 
 .48 
 
 1.47 
 
 .27 
 
38 
 
 Table 11. — Weights and percentages 
 
 of food 
 
 etc., used in dietary No. 150 — Continued. 
 
 
 Weight in grams. 
 
 "Weight in pounds. 
 
 
 Kind of food material. 
 
 Food ma- 
 terial. 
 
 Nutrients . 
 
 Food 
 mate- 
 rial. 
 
 Nutrients. 
 
 C08t. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Carbo- 
 hy- 
 
 drates. 
 
 PERCENTAGES OF TO- 
 TAL FOOD. 
 
 Beef, veal, and mutton. 
 
 Per cent. 
 4.5 
 5.9 
 2.4 
 1.8 
 2.5 
 41.5 
 
 Per cent. 
 11.1 
 11.1 
 10.4 
 5.2 
 1.1 
 24.5 
 
 Per cent. 
 
 9.6 
 
 32.0 
 
 .8 
 
 2.6 
 
 27.6 
 
 22.7 
 
 Per cent. 
 
 
 
 
 Per ct. 
 6 1 
 
 
 
 
 
 
 13.6 
 
 
 
 
 
 
 
 5.5 
 
 
 
 
 
 
 
 5.8 
 
 
 
 
 
 
 
 15.3 
 
 Milk 
 
 9.8 
 
 
 
 
 
 20.1 
 
 
 
 
 
 
 
 
 58.6 
 
 63.4 
 
 95.3 
 
 9.8 
 
 
 
 | 
 
 66.4 
 
 
 
 
 
 
 Cereals, sugars, 
 
 20.7 
 16.5 
 4.2 
 
 1 
 24. 6 ; 3. 5 
 10.8 .6 
 1.2 .6 
 
 72.3 
 
 14.1 
 
 3.8 
 
 
 
 I 
 
 18.4 
 
 
 
 
 
 
 10.1 
 5.1 
 
 Fruits 
 
 
 
 
 
 
 
 
 
 
 Total vegetable 
 
 41.4 
 
 36.6 ! 4.7 
 
 90.2 
 
 
 
 
 
 33.6 
 
 
 
 
 
 
 
 Total food 
 
 100.0 
 
 100. 100. 
 
 100.0 
 
 
 
 
 
 100.0 
 
 
 
 
 
 
 
 
 Table 12. — Nutrients and potential energy in food purchased, rejected, and eaten in 
 
 dietary No. 150. 
 
 
 Cost. 
 
 
 Nutrient 
 
 I. 
 
 
 Kind of food material. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Fuel value. 
 
 Food purchased : 
 
 $278. 55 
 141. 16 
 
 Grams. 
 158, 064 
 91, 077 
 
 Grams. 
 
 328, 259 
 
 16, 334 
 
 Grams. 
 103,121 
 950, 728 
 
 Calories. 
 4, 123, 700 
 
 
 4, 423, 300 
 
 
 
 Total 
 
 419.71 
 
 249, 141 
 
 344, 593 
 
 1, 053, 849 
 
 8, 547, 000 
 
 
 
 Waste: 
 
 
 50, 837 
 19, 697 
 
 172, 184 
 2,725 
 
 
 1, 809, 700 
 
 
 
 209, 694 
 
 965, 900 
 
 
 
 
 Total 
 
 
 70, 534 
 
 174, 909 
 
 209, 694 
 
 2, 775, 600 
 
 
 
 
 JTood actually eaten : 
 
 
 107, 227 
 71,380 
 
 156, 075 
 13, 609 
 
 103, 121 
 741,034 
 
 2, 314, 000 
 
 
 
 3, 457, 400 
 
 
 
 
 Total 
 
 
 178, 607 
 
 169, 684 
 
 844, 155 
 
 5, 771, 400 
 
 
 
 
 PEB MAN PER DAY. 
 
 Food purchased : 
 
 .17 
 .09 
 
 99 
 57 
 
 206 
 10 
 
 65 
 596 
 
 2,590 
 
 
 2,770 
 
 
 
 Total 
 
 .26 
 
 156 
 
 216 
 
 661 
 
 5,360 
 
 
 
 Waste : 
 
 
 32 
 
 12 
 
 108 
 2 
 
 1,135 
 
 
 
 131 
 
 605 
 
 
 
 
 Total 
 
 
 44 
 
 110 
 
 131 
 
 1,740 
 
 
 
 
 Food actually eaten : 
 
 
 67 
 45 
 
 98 
 8 
 
 65 
 465 
 
 1,455 
 
 
 
 2,165 
 
 
 
 
 Total 
 
 
 112 
 
 106 
 
 530 
 
 3,620 
 
 
 
 
 PERCENTAGES OF TOTAL FOOD PURCHASED. 
 
 Food purchased : 
 
 Per cent. 
 66.4 
 33.6 
 
 Percent. 
 63.4 
 36.6 
 
 Per cent. 
 95.3 
 
 4.7 
 
 Per cent. 
 9.8 
 90.2 
 
 Per cent. 
 48.2 
 
 
 51.8 
 
 
 
 Total 
 
 100.0 
 
 100.0 
 
 100. 
 
 100.0 
 
 100.0 
 
 
 
39 
 
 Table 12. — Nutrients and potential energy in food purchased, rejected, etc. — Continued. 
 
 
 Cost. 
 
 Nutrients. 
 
 
 Kind i>f food material. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Fuel value. 
 
 PERCENTAGES TOTAL FOOD PURCHASED— cont'd. 
 
 Waste: 
 
 rer cent. 
 
 Per cent. 
 
 20.4 
 
 7.9 
 
 Per cent. 
 
 50.0 
 
 .8 
 
 Per cent. 
 
 Per cent. 
 21.2 
 
 
 
 19.9 
 
 11.3 
 
 
 
 
 Total 
 
 
 28.3 
 
 50.8 
 
 19.9 
 
 32.5 
 
 
 
 
 Food actually oaten : 
 
 
 43.0 
 28.7 
 
 45.3 
 3.9 
 
 9.8 
 70.3 
 
 27 
 
 
 
 40.5 
 
 
 
 
 Total 
 
 
 71.7 
 
 49.2 
 
 80.1 
 
 67.5 
 
 
 
 
 The reason for the division of animal foods which is made in the two 
 dietaries Nos. 149 and 150 is evident from the following table, which 
 shows the wide differences in the cost of the various animal foods 
 included in the list: 
 
 Table 13. — Cost of various animal foods. 
 
 Food material. 
 
 Market 
 
 cost per 100 
 
 pounds. 
 
 Edible dry 
 matter per 
 100 pounds. 
 
 Cost of 1 
 
 pound of 
 
 edible dry 
 
 matter. 
 
 More costly materials, 
 
 Hind quarter of beef 
 
 Mutton 
 
 Veal 
 
 Chicken 
 
 Eggs, without shells 
 
 Halibut 
 
 Salmon ., 
 
 Shad 
 
 Lobster, edible part 
 
 Less costly materials. 
 
 Fore quarter of beef 
 
 Fork, shoulders and ribs 
 
 Ham 
 
 Bacon 
 
 Fresh cod 
 
 Salt cod 
 
 Milk 
 
 $10.50 
 
 9.00 
 
 8.00 
 
 15.00 
 
 13.10 
 
 12.00 
 
 25.00 
 
 8.00 
 
 28.00 
 
 5.50 
 9.00 
 10.50 
 10.50 
 3.50 
 6.00 
 2.00 
 
 Pounds. 
 30.6 
 37.8 
 21.4 
 22.8 
 26.0 
 26.0 
 31.4 
 24.3 
 26.6 
 
 30.4 
 33.8 
 46.7 
 71.0 
 19.1 
 28.3 
 12.7 
 
 Gents. 
 34.3 
 23.8 
 37.4 
 65.8 
 50.4 
 46.2 
 79.6 
 32.9 
 105.3 
 
 18.1 
 26.6 
 22.5 
 14.8 
 18.3 
 21.2 
 15.7 
 
 In dietaries Nos. 149 and 150 the waste from the animal food was not 
 kept separate from the vegetable waste. Indeed, it was not possible 
 to do this with entire accuracy. It is assumed, however, in calculating 
 the proportion of waste from the two sources that all the carbohydrates 
 of the refuse came from the vegetable foods, and that the protein and 
 fat in the vegetable refuse bear the same proportion to the carbohy- 
 drates as in the foods themselves. 
 
 For each 100 pounds of carbohydrates in the vegetable foods pur- 
 chased there were the following quantities of protein and fat: 
 
 Pounds of protein and fat per 100 pounds of carbohydrates in vegetable foods. 
 
 Dietary No. 148 
 Dietary No. 149 
 Dietary No. 150 
 
 Protein. 
 
 Pounds. 
 8.2 
 9.3 
 9.4 
 
 Fat 
 
 Pounds. 
 1.8 
 1.6 
 1.3 
 
40 
 
 Using the preceding figures, the quantities of protein and fats in the 
 total waste that properly belong to the vegetable foods have been cal- 
 culated for dietaries Nos. 148, 149, and 150. The results are only approx- 
 imate, but the error introduced is not sufficient to interfere with a cor- 
 rect interpretation of the results. 
 
 During the fourth and fifth studies the steward was instructed to 
 separate the waste into three portions, viz, that from the cereal prod- 
 ucts, that from the vegetables, and that from the meats, and the animal 
 and vegetable wastes were calculated from the data thus obtained. Of 
 course such a separation is only approximate, because much cooked 
 food is a mixture of two or all of these classes of raw materials. 
 
 STUDY OF A DIETARY CONTAINING A LIMITED MILK SUPPLY. 
 
 In the fourth dietary study of this series the meat and vegetable 
 foods were selected as under ordinary conditions, and the amount of 
 milk furnished was reduced to the minimum, with a view to determin- 
 ing the effect of a limited milk supply on the amount and cost of the 
 nutrients actually consumed. 
 
 FOURTH DIETARY STUDY OF THE COLLEGE CLUB AT MAINE STATE COLLEGE (No. 151). 
 [Ordinary meats and a limited milk supply.] 
 The study began September 2 and continued forty-nine days. 
 The number of meals taken was as follows : 
 
 Men — 
 Women . 
 
 Total . 
 
 Break- 
 fasts. 
 
 3,319 
 196 
 
 3,511 
 
 Dinners. Suppers. 
 
 3,487 
 196 
 
 3,265 
 196 
 
 3,679 
 
 Meals eaten by men 10, 071 
 
 Meals eaten by women (588 meals X 0.8 meal of man) equivalent to 470 
 
 Total number of meals 10, 541 
 
 Equivalent to one man for three thousand five hundred and fourteen days. 
 
 Remarks. — The meats were selected as under ordinary conditions, and 
 the supply of milk was limited as much as possible, the students being 
 allowed milk only at supper. 
 
 Table 14. — Food materials and table and kitchen wastes in dietary No. 151. 
 
 
 Composition. 
 
 Total 
 cost. 
 
 Weight used. 
 
 Kind of food material. 
 
 Pro- 
 tein. 
 
 Fat, 
 
 Car- 
 bohy- 
 drates. 
 
 Total 
 food ma- 
 terial. 
 
 Nutrients. 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 ANIMAL FOOD. 
 
 Beef: 
 
 Per ct. 
 14.9 
 18.1 
 14.9 
 
 18.1 
 
 Per ct. 
 17.5 
 12.6 
 17.5 
 12.0 
 
 Per et. 
 
 $168. 63 
 
 9.68 
 
 6.08 
 
 .40 
 
 Grams. 
 
 695, 370 
 
 39, 915 
 
 17, 235 
 
 1,135 
 
 Grams. 
 
 103, 610 
 
 7,225 
 
 2,568 
 
 205 
 
 Grams. 
 
 121, 690 
 
 5,029 
 
 3,016 
 
 143 
 
 Grams. 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 
 
 184. 79 
 11.20 
 35.20 
 
 753, 655 
 63, 505 
 159, 665 
 
 113, 608 
 9,589 
 22, 672 
 
 129, 878 
 
 4,001 
 
 29, 857 
 
 
 Veal 
 
 15.1 
 14.2 
 
 6.3 
 18.7 
 
 
 
 
 
 
 
 
41 
 
 Table 14. — Food materials and tabic and kitchen wastes in dietary No. 151 — Cont'd. 
 
 Kind of food material. 
 
 ANIMAL food — continued. 
 
 "Pork : 
 
 Backs 
 
 Chops 
 
 Hams, fresh 
 
 Hams, smoked 
 
 Lard 
 
 Salt pork 
 
 Total 
 
 Poultry, chicken. 
 
 Fish, etc. : 
 Bluensh .. 
 Cod, fresh. 
 Halibut... 
 Oysters . . . 
 
 Total . . . 
 Eggs, no shell. 
 
 Butter 
 
 Milk 
 
 Cream 
 
 Total animal food 
 
 VEGETABLE FOOD. 
 
 Cereals, sugars, and starches : 
 
 Chocolate 
 
 Corn meal 
 
 Cornstarch 
 
 Crackers, butter 
 
 Crackers, oyster 
 
 Flour, bread 
 
 Do 
 
 Flour, pastry 
 
 Do 
 
 Flour, graham 
 
 Hominy 
 
 Macaroni 
 
 Maple sirup 
 
 Molasses 
 
 Oats, rolled 
 
 Rice 
 
 Sugar 
 
 Tapioca 
 
 Total 
 
 Vegetables : 
 
 Beans, Yellow Eye 
 
 Beans, white 
 
 Beets 
 
 Cabbage 
 
 Carrots 
 
 Cucumbers 
 
 Onions 
 
 Potatoes 
 
 Potatoes, sweet 
 
 Pumpkin, canned 
 
 Squash, canned 
 
 Squash, green 
 
 Sweet corn, ears 
 
 Sweet corn, canned 
 
 Tomatoes, fresh 
 
 Turnips 
 
 Cucumber pickles 
 
 Horse radish, evaporated 
 
 Horse radish, fresh 
 
 Catsup 
 
 Total 
 
 Fruits : 
 
 Apples 
 
 Bananas 
 
 Blackberries, fresh 
 
 Composition. 
 
 Pro- 
 tein. 
 
 Per ct. 
 13.8 
 13.8 
 11.7 
 13.3 
 
 2.7 
 
 9.8 
 18.1 
 16.4 
 
 4.5 
 
 Per ct. 
 25.5 
 25.5 
 36.0 
 33.4 
 95.7 
 80.3 
 
 Car- 
 bohy- 
 drates 
 
 Per ct. 
 
 15.5 
 2 1 
 3.2 
 3.7 
 
 13.4 
 8.7 
 
 10.3 
 9.8 
 10.8 
 13.4 
 10.4 
 12.5 
 14.4 
 
 12. 
 
 17.7 
 9.1 
 
 23.4 
 
 22.1 
 
 1.3 
 
 1.4 
 
 1.0 
 
 .5 
 1.7 
 1.9 
 1.8 
 1.2 
 
 .8 
 1.6 
 2.8 
 2.7 
 1.3 
 
 .7 
 
 .7 
 
 11.0 
 
 1.6 
 
 1.1 
 
 .3 
 
 1.1 
 1.1 
 
 10.8 
 
 81.5 
 
 3.5 
 
 17.5 
 
 50.2 
 
 1.5 
 
 .1 
 
 13.6 
 
 12.2 
 
 1.1 
 
 .9 
 
 .8 
 
 1.5 
 
 1.7 
 
 .7 
 
 .4 
 
 7.0 
 .7 
 
 1.4 
 
 1.5 
 
 .2 
 
 .3 
 .5 
 .2 
 .1 
 .4 
 .3 
 .4 
 .4 
 1.0 
 1.1 
 .4 
 .4 
 
 5.2 
 2.8 
 
 33.8 
 77.6 
 85 9 
 71.3 
 69.1 
 78.2 
 73.4 
 78.6 
 73.4 
 72.4 
 81.4 
 74.9 
 64.7 
 73.1 
 64.2 
 76.7 
 100.0 
 86.6 
 
 .5 
 
 .6 
 
 2.9 
 
 57.2 
 
 57.7 
 
 7.3 
 
 5.6 
 
 9.2 
 
 3.4 
 
 9.7 
 
 19.1 
 
 31.9 
 
 7.5 
 
 8.2 
 
 8.9 
 
 22.6 
 
 11.5 
 
 3.6 
 
 10.6 
 
 1.4 
 
 77.7 
 
 11.3 
 
 8.5 
 
 14.1 
 13.9 
 16.7 
 
 Total 
 cost. 
 
 $11.16 
 6.20 
 5.25 
 19.32 
 26.19 
 9.22 
 
 77.34 
 16.80 
 
 3.00 
 2.34 
 
 20.58 
 21.60 
 
 Weight used. 
 
 Total 
 food ma- 
 terial. 
 
 Grams. 
 56, 245 
 28, 125 
 23,810 
 83,460 
 153,315 
 55, 795 
 
 400, 750 
 32, 660 
 
 22, 680 
 30, 390 
 77, 790 
 81, 650 
 
 47. 52 
 48.55 
 129. 75 
 135. 10 
 .60 
 
 686. 85 
 
 212, 510 
 
 169, 420 
 
 235, 420 
 
 3, 064, 070 
 
 2,270 
 
 5, 093, 925 
 
 2.16 
 
 1.31 
 
 .64 
 
 5.64 
 
 5.64 
 
 18.16 
 
 15.68 
 
 15.68 
 
 3.56 
 
 .79 
 
 .81 
 
 1.00 
 
 2.97 
 
 1.68 
 
 11.16 
 
 .65 
 
 55.30 
 
 .42 
 
 143. 25 
 
 3.92 
 
 3.04 
 
 .46 
 
 5.20 
 
 .08 
 
 .50 
 
 .76 
 
 27.10 
 
 10.90 
 
 1.33 
 
 .10 
 
 .57 
 
 5.00 
 
 4.54 
 
 8.38 
 
 .74 
 
 3! 06 
 
 .20 
 
 .97 
 
 2.85 
 
 79.70 
 
 22.50 
 4.37 
 7.50 
 
 2,720 
 
 34, 020 
 
 3,630 
 
 42,640 
 
 42, 640 
 
 431, 870 
 
 355, 620 
 
 355, 620 
 
 80, 740 
 
 20, 410 
 
 4,080 
 
 4,535 
 
 14, 970 
 
 29, 940 
 
 106, 595 
 
 4,535 
 
 557, 475 
 
 3,175 
 
 Nutrients. 
 
 Protein. 
 
 Grams. 
 7, 762 
 3,881 
 2,786 
 11, 100 
 
 1,506 
 
 27, 035 
 4,376 
 
 2, 223 
 5,501 
 12,758 
 3,674 
 
 Fat. 
 
 Grams. 
 
 14, 342 
 
 7,172 
 
 8 572 
 
 27', 876 
 
 146, 722 
 
 44, 803 
 
 249, 487 
 3,332 
 
 136 
 61 
 
 6,534 
 408 
 
 24,156 
 
 26, 260 
 
 4,944 
 
 98, 050 
 
 84 
 
 7,139 
 
 18, 297 
 
 191,867 
 
 107, 242 
 
 397 
 
 Grams. 
 
 1,225 
 
 ,225 
 
 159,332 
 64 
 
 330,774 | 741,497 
 
 2,095,215 
 
 50, 805 
 
 39, 465 
 
 25, 855 
 
 117, 935 
 
 3,630 
 
 15, 875 
 
 17, 235 
 
 1,481,000 
 
 247, 210 
 
 15, 875 
 
 1,360 
 
 10, 435 
 
 45, 360 
 
 27, 445 
 
 190,285 
 
 47, 630 
 
 22, 225 
 
 180 
 
 2,950 
 
 6,805 
 
 2, 369, 560 
 
 680, 400 
 56, 700 
 34, 020 
 
 4,392 
 4,179 
 
 46, 642 
 
 47, 653 
 36, 984 
 10, 093 
 
 2,939 
 347 
 571 
 
 18, 867 
 413 
 
 11, 888 
 
 8,722 
 
 336 
 
 1,651 
 
 36 
 
 79 
 
 293 
 
 28, 139 
 
 4,450 
 
 190 
 
 11 
 
 167 
 
 1,270 
 
 741 
 
 2,474 
 
 333 
 
 156 
 
 20 
 
 47 
 
 75 
 
 61,078 
 
 1,365 
 
 510 
 
 4 
 
 5,799 
 
 5,202 
 
 4,751 
 
 3,201 
 
 2,845 
 
 1,211 
 
 347 
 
 29 
 
 18 
 
 7,462 
 32 
 
 13 
 
 919 
 
 26 400 
 
 3,118 
 
 30, 402 
 
 29, 464 
 
 337, 722 
 
 262, 025 
 
 279. 517 
 
 59, 263 
 
 14,777 
 
 3,321 
 
 3,401 
 
 9,686 
 
 21, 886 
 
 68, 434 
 
 3,478 
 
 557, 475 
 
 2,750 
 
 32,789 1,714,038 
 
 711 
 
 592 ' 
 52 i 
 
 236 | 
 
 11 ! 
 
 79 
 
 34 
 
 1,481 
 
 5 
 
 42 
 
 454 
 
 302 
 
 761 
 
 191 
 
 44 
 
 14 
 
 3 
 
 7 
 
 29 060 
 
 22, 771 
 
 1,887 
 
 6,604 
 
 334 
 
 540 
 
 1,672 
 
 282, 871 
 
 78, 860 
 
 1 , 191 
 
 ll'l 
 
 929 
 
 10, 250 
 
 3,156 
 
 6, 851 
 
 5,048 
 
 311 
 
 140 
 
 333 
 
 578 
 
 6,056 i 453,497 
 
 2,041 
 624 
 374 
 
 3,402 
 340 
 
 986 
 
 95, 946 
 
 7,881 
 5,681 
 
42 
 
 Table 14. — Food materials and table and kitchen ivastes in dietary No. 151 — Cont'd. 
 
 
 Composition. 
 
 Total 
 cost. 
 
 "Weight used. 
 
 Kind of food material. 
 
 Pro 
 tein. 
 
 Fat. 
 
 Car- 
 bohy- 
 drates. 
 
 Total 
 food ma- 
 terial. 
 
 Nutrients. 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 vegetable food— continued. 
 
 Fruits— Continued. 
 
 Blueberries, canned 
 
 Per ct. 
 
 0.8 
 .6 
 .3 
 .4 
 
 1.5 
 .4 
 
 3.1 
 
 2.3 
 
 Per ct. 
 0.9 
 2.5 
 
 2.4 
 .4 
 
 1.2 
 .7 
 
 2.9 
 
 2 3 
 
 Per ct. 
 12.2 
 83.7 
 54.3 
 9.5 
 60.0 
 36.4 
 68.0 
 71.3 
 
 $5.02 
 
 .45 
 
 1.27 
 
 4.50 
 
 .65 
 
 1.22 
 
 1,60 
 
 .85 
 
 Grams. 
 30, 390 
 680 
 11,565 
 13, 610 
 4,535 
 4,990 
 9,070 
 7,710 
 
 Grams. 
 
 243 
 
 4 
 
 35 
 
 54 
 
 68 
 
 20 
 
 342 
 
 177 
 
 Grams. 
 
 274 
 17 
 
 278 
 54 
 54 
 35 
 
 320 
 
 177 
 
 Grams. 
 3,707 
 569 
 
 Crab apples, canned 
 
 6,280 
 1, 293 
 
 
 2,721 
 
 Pineapple, canned 
 
 1,816 
 7,498 
 
 
 5,497 
 
 
 
 Total 
 
 
 
 49.93 
 
 853, 670 
 
 3,982 
 
 5,937 
 
 138, 889 
 
 
 
 
 
 
 
 
 
 
 272. 88 
 
 5, 318, 445 
 
 241, 483 
 
 44, 782 
 
 2, 306, 424 
 
 
 
 
 
 
 Total food 
 
 
 
 
 959. 73 
 
 10, 412, 370 
 
 572, 257 
 
 786, 279 
 
 2 467,045 
 
 
 
 
 
 
 COOKED FOOD, ETC., NOT 
 
 EATEN. 
 
 Animal food : 
 
 26.1 
 
 27.0 
 
 14.9 
 
 3.3 
 
 34.9 
 30.9 
 17.5 
 82.0 
 
 
 4.80 
 1.32 
 11.90 
 1.38 
 
 10, 885 
 
 905 
 
 54, 205 
 
 10,435 
 
 2,841 
 244 
 
 8,077 
 344 
 
 3,798 
 
 280 
 
 9,486 
 
 8,557 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 
 
 19.40 
 
 76, 430 
 
 11, 506 
 
 22, 121 
 
 
 
 
 
 
 
 Lamb, fore quarter 
 
 14.7 
 19.0 
 
 21.0 
 
 75.8 
 
 
 2.52 
 
 12, 700 
 39, 405 
 
 1,867 
 7,498 
 
 2,667 
 
 
 29, 914 
 
 
 
 
 
 
 Total 
 
 
 
 
 2.52 
 
 52, 165 
 905 
 
 9,365 
 180 
 
 32 581 
 411 
 
 55, 113 
 
 
 
 19.9 
 
 45.4 
 
 
 
 
 
 
 21.92 
 
 
 
 
 
 
 129, 500 
 
 21, 051 
 
 
 
 
 
 
 
 Vegetable food : 
 
 Cereals, sugars, and 
 starches — 
 
 6.9 
 5 1 
 4.8 
 5.8 
 7.1 
 7.3 
 6.9 
 2.8 
 2.1 
 4.5 
 
 .9 
 9.5 
 12.4 
 13.0 
 9.5 
 12.6 
 22.3 
 9.7 
 17.9 
 12.6 
 
 72.7 
 71.0 
 62.2 
 57.3 
 76.4 
 73.9 
 51.9 
 46.2 
 42.3 
 39.7 
 
 
 43, 545 
 3,400 
 
 080 
 9,980 
 
 455 
 3,040 
 2,495 
 
 565 
 4,895 
 
 225 
 
 3,004 
 173 
 
 33 
 579 
 
 32 
 222 
 172 
 
 16 
 103 
 
 10 
 
 392 
 323 
 
 84 
 1,297 
 
 43 
 383 
 556 
 
 55 
 876 
 
 28 
 
 31 656 
 
 
 2,414 
 42? 
 
 
 
 5,718 
 
 348 
 
 2,247 
 
 1,295 
 
 Cookies, molasses 
 
 Cookies, sugar 
 
 
 261 
 
 
 2,071 
 
 
 89 
 
 
 
 Total 
 
 
 
 
 
 69, 280 
 
 4,344 
 
 4,037 
 
 46, 522 
 
 
 
 
 
 
 
 Vegetables : 
 
 6.3 
 3.1 
 
 8.1 
 .2 
 
 33.5 
 23.9 
 
 1.70 
 
 7, 710 
 4,535 
 
 486 
 141 
 
 624 
 9 
 
 2, 583 
 
 Potatoes, boiled 
 
 1,084 
 
 Total 
 
 
 
 
 1.70 
 
 12, 245 
 4,990 
 
 627 
 10 
 
 633 
 45 
 
 3,667 
 
 
 .2 
 
 .9 
 
 37.1 
 
 1,851 
 
 
 
 
 
 
 
 1.70 
 
 86, 515 
 
 4,981 
 
 4,715 
 
 52, 040 
 
 
 
 
 
 Total food 
 
 
 
 
 23.62 
 
 216, 015 
 
 26, 032 
 
 59, 828 
 
 52, 040 
 
 
 
 
 
 
 WASTE. 
 
 Animal food: 
 
 24.0 
 
 22.7 
 
 3.6 
 
 33.3 
 16.5 
 5.5 
 
 
 
 88, 680 
 36, 290 
 38, 555 
 
 21,283 
 8,238 
 1,388 
 
 29, 530 
 5,988 
 2,121 
 
 
 Fish 
 
 
 
 
 
 8.3 
 
 
 3,200 
 
 
 
 
 
 
 
 
 163, 525 
 
 30, 909 
 
 37, 639 
 
 3,200 
 
 
 
 
 
 
 
 
 
 
 
 Vegetable food : 
 
 8.3 
 2.2 
 4.1 
 
 4.7 
 2.4 
 6.0 
 
 47.6 
 19.6 
 19.8 
 
 
 169, 190 
 
 1,239,690 
 
 254, 695 
 
 14, 043 
 27, 273 
 10, 442 
 
 7, 952 
 29, 752 
 15, 282 
 
 80, 534 
 
 
 242, 979 
 
 
 50, 430 
 
 
 
 
 
 
 
 
 1, 663, 575 
 
 51, 758 
 
 52, 986 
 
 373, 943 
 
 
 
 
 
 
 
 
 
 
 
 
 1, 827, 100 
 
 82, 667 
 
 90,625 
 
 377, 143 
 
 
 
 
 
 
43 
 
 Tablk 15. 
 
 ■Weights and percentages of food materials and nutritive ingredients used in 
 dietary No. 151. 
 
 
 Weight in grams. 
 
 Weight in pounds. 
 
 
 
 Food 
 material. 
 
 Nutrients 
 
 Food 
 mate- 
 rial. 
 
 1,870 
 881 
 72 
 468 
 373 
 519 
 
 6,760 
 
 Nutrients. 
 
 Cost 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Pro 
 teiu. 
 
 Fat. 
 
 Carbo- 
 hy- 
 drates. 
 
 
 FOR CLUB, 49 DAYS. 
 
 Beef, veal, and mutton. 
 
 848, 180 
 399, 845 
 32, 660 
 212, 510 
 169, 420 
 235, 420 
 3, 066, 340 
 
 124, 998 
 26, 855 
 
 4,376 
 24, 156 
 26, 260 
 
 4,944 
 98,134 
 
 109, 034 
 
 249, 076 
 
 3,332 
 
 7,139 
 
 18,297 
 
 191,867 
 
 107, 639 
 
 
 275 
 59 
 
 10 
 53 
 58 
 11 
 216 
 
 240 
 
 550 
 
 7 
 
 16 
 
 40 
 
 422 
 
 237 
 
 3 
 351 
 
 $209. 27 
 77.34 
 
 
 
 
 
 
 16.80 
 
 
 1,225 
 
 47.52 
 
 
 48.55 
 
 
 
 129 75 
 
 Milk and cream 
 
 159, 396 
 
 135. 70 
 
 Total animal 
 
 4, 964, 375 
 
 309, 723 
 
 686, 384 
 
 160,621 
 
 10,943 
 
 682 
 
 1,512 
 
 354 
 
 604 93 
 
 
 
 Cereals, -sugars, 
 
 2, 025, 935 
 
 2, 357, 315 
 
 848, 680 
 
 172, 079 
 
 60, 451 
 
 3,972 
 
 28, 752 
 5,423 
 5,892 
 
 1,667,516 
 449. 830 
 137, 038 
 
 .. ., 
 
 4,466 
 5, 197 
 1,871 
 
 379 
 
 133 
 
 9 
 
 63 
 12 
 13 
 
 3, 673 
 991 
 
 302 
 
 143. 25 
 
 
 78.00 
 
 
 49.93 
 
 
 
 Total vegetable 
 
 5, 231, 930 
 
 236, 502 
 
 40, 067 
 
 2, 254, 384 
 
 11,534 
 
 521 
 
 88 
 
 4,966 
 
 271. IS 
 
 
 
 Total food 
 
 10, 196, 305 
 
 546, 225 
 
 726, 451 
 
 2, 415, 005 
 
 22, 477 
 
 1,203 
 
 1,600 
 
 5,320 
 
 936. 11 
 
 PER MAN PEE DAY. 
 
 Beef, veal, and mutton. 
 
 241 
 
 114 
 
 9 
 
 61 
 
 49 
 
 67 
 
 873 
 
 36 
 8 
 1 
 
 7 
 8 
 1 
 
 28 
 
 31 
 
 71 
 
 1 
 
 2 
 
 5 
 
 55 
 31 
 
 
 0.54 
 .25 
 .02 
 .13 
 .11 
 ,15 
 
 1.93 
 
 0.08 
 .02 
 
 0.07 
 .16 
 
 
 
 
 
 
 
 
 
 
 
 
 .02 
 .02 
 
 .06 
 
 
 1 
 
 Eg°-8 
 
 
 .01 
 
 .12 
 .07 
 
 ::::::::|:::::::: 
 
 Butter 
 
 
 ] 
 
 Milk 
 
 46 
 
 0.10 
 
 
 1 
 
 Total animal 
 
 1, 414 89 
 
 196 
 
 46 
 
 3.13 
 
 .20 
 
 .43 
 
 10 . 19 
 
 
 
 
 . ± U] 
 
 Cereals, sugars, 
 
 576 
 671 
 243 
 
 49 
 
 17 
 
 1 
 
 8 
 2 
 2 
 
 474 
 129 
 39 
 
 1.28 
 
 1.48 
 
 .54 
 
 .11 
 .04 
 
 .02 
 .01 
 
 i 
 1.05 
 
 
 .28' . 
 
 Fruits 
 
 .09: 
 
 
 
 
 
 Total vegetable 
 
 1,490 
 
 67 
 
 12 
 
 642 
 
 3.30 
 
 .15 
 
 .03 
 
 1.42 
 
 .08 
 
 
 
 Total food 
 
 2, 904 
 
 156 
 
 208 
 
 688 
 
 6.43 
 
 .35 
 
 .46 
 
 1.52 
 
 .27 
 
 PERCENTAGES OF TOTAL 
 FOOD. 
 
 Per cent. 
 8.3 
 
 Per cent. 
 22 9 
 
 Per cent. 
 
 15.0 
 
 34.3 
 
 .5 
 
 1.0 
 
 2.5 
 
 26.4 
 
 14.8 
 
 Per cent. 
 
 
 
 
 
 Per ct. 
 22.3 
 
 
 3.9 4.9 
 
 
 
 
 
 
 8.3 
 
 
 .3 
 
 2.1 
 
 1.7 
 
 2.3 
 
 30.1 
 
 .8 
 4.4 
 4.8 
 
 .9 
 18.0 
 
 
 
 
 
 
 1.8 
 
 
 0.1 
 
 
 
 
 
 5.1 
 
 Eggs 
 
 
 i 
 
 
 5.2 
 
 
 
 
 1 
 
 
 13.8 
 
 Milk 
 
 6.6 
 
 
 1 
 
 
 14.5 
 
 
 
 
 
 
 Total animal 
 
 48.7 
 
 56.7 
 
 94.5 
 
 6.7 
 
 
 
 
 
 71.0 
 
 
 
 
 
 
 Cereals, sugars, 
 
 19.9 
 
 23.1 
 
 8.3 
 
 31.5 
 11.1 
 
 .7 
 
 4.0 
 
 .7 
 .8 
 
 69.1 
 
 18.6 
 
 5.6 
 
 
 
 
 
 15.3 
 
 Vegetables 
 
 
 
 
 
 8.3 
 
 Fruits 
 
 
 
 
 
 5.4 
 
 
 
 
 
 
 
 Total vegetable 
 food 
 
 51.3 
 100.0 
 
 43.3 
 
 5.5 
 
 93.3 
 
 
 
 
 
 29.0 
 
 
 
 i 
 
 
 
 Total food 
 
 100.0 
 
 100.0 
 
 100.0 
 
 
 1 
 
 
 100.0 
 
 
 
 I 
 
 
 
44 
 
 Table 16. — Nutrients and 'potential energy in food purchased, rejected, and eaten in 
 
 dietary No. 151. 
 
 
 Cost. 
 
 Nutrients. 
 
 
 Kind of food, material. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Fuel value. 
 
 Pood purchased : 
 
 $664. 93 
 271. 18 
 
 Grams. 
 309, 723 
 236, 502 
 
 Grams. 
 
 6S6, 384 
 
 40, 067 
 
 Grams. 
 
 160, 621 
 2, 254, 384 
 
 Calories. 
 8,311,800 
 
 
 10 585 200 
 
 
 
 Total 
 
 936. 11 
 
 546, 225 
 
 726, 451 
 
 2, 415, 005 
 
 18,897 000 
 
 
 
 "Waste : 
 
 
 30, 909 
 51,758 
 
 
 3,200 
 373, 943 
 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 82, 667 
 
 1 90, 625 
 
 377, 143 
 
 2, 728, 000 
 
 
 
 
 Food actually eaten : 
 
 
 278, 814 
 184, 744 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 463,558 
 
 635, 826 
 
 2, 037, 862 
 
 16, 169, 000 
 
 
 
 
 PER MAN PER DAY. 
 
 Food purchased : 
 
 .19 
 
 .08 
 
 88 
 67 
 
 195 
 12 
 
 46 
 641 
 
 2,360 
 
 
 3,015 
 
 
 
 Total 
 
 .27 
 
 155 
 
 207 
 
 687 
 
 5,375 
 
 
 
 Waste : 
 
 
 9 
 15 
 
 
 1 
 107 
 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 24 
 
 126 
 
 108 
 
 780 
 
 
 
 
 Food actually eaten : 
 
 
 79 
 52 
 
 
 45 
 534 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 131 
 
 181 
 
 579 
 
 4,595 
 
 
 
 
 PERCENTAGES OF TOTAL FOOD PURCHASED. 
 
 Food purchased : 
 
 Per cent. 
 71.0 
 29.0 
 
 Per cent. 
 56.7 
 43.3 
 
 Per cent. 
 
 94.5 
 
 5.5 
 
 Per cent. 
 
 6.7 
 
 93.3 
 
 Per cent. 
 44.0 
 
 
 56.0 
 
 
 
 Total 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 
 
 "Waste : 
 
 
 5.6 
 9.5 
 
 
 .1 
 
 15.5 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 15.1 
 
 '12.5 
 
 15.6 
 
 14.4 
 
 
 
 
 Food actually eaten : 
 
 
 51.1 
 33.8 
 
 
 6.6 
 
 77.8 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 84.9 
 
 87.5 
 
 84.4 
 
 • 85.6 
 
 
 
 
 1 Vegetable waste contained considerable animal fat. 
 
 In the fourth and fifth studies the change in the ordinary dietary was 
 confined to the milk supply. This was not designed to show anything 
 more than the comparative economy of milk as food. It must be con- 
 ceded, as the preceding tables very clearly show, that no other animal 
 food supplies edible solids of a high degree of quality at so small a 
 cost as milk, and if its use does not increase the total food consumption 
 it must be regarded as an economical article of diet. The milk used 
 was above the average quality, and was much relished by a large 
 
45 
 
 majority of the students. When.it was supplied «<l libitum, the quan- 
 tity consumed increased from 909 pounds per week to .1,500 pounds, or 
 an increase of nearly 55 per cent. This meant the use of about one 
 pound more of milk per day per person in the fifth study than in the 
 fourth. 
 
 So far as could be observed, the students were satisfied with this free 
 use of milk, and there was no indication that it had any injurious effects 
 upon their health. 
 
 STUDY OF A DIETARY CONTAINING A LARGE AMOUNT OF MILK. 
 
 In the fifth dietary study of this series the meat and vegetable foods 
 were selected as under ordinary conditions. In addition, milk was fur- 
 nished in large quantities. This was done with a view to determining 
 the effect on the amount and cost of the nutrients actually consumed 
 of using very liberal amounts of milk with the foods ordinarily con- 
 sumed. 
 
 FIFTH DIETARY STUDY OF THE COLLEGE CLUB AT MAINE STATE COLLEGE (Mo. 152). 
 
 [Ordinary meats and a large consumption of milk.] 
 
 Tlie study began October 21 and continued forty-nine days. 
 The number of meals taken was as follows : 
 
 
 Break- 
 fasts. 
 
 Dinners. 
 
 Suppers. 
 
 
 3,567 
 196 
 
 3,975 
 196 
 
 3,541 
 
 
 196 
 
 
 
 Total 
 
 3,763 
 
 4,171 
 
 3,737 
 
 
 
 Meals eaten by men 11, 083 
 
 Meals eaten by women (588 X 0.8 meal of man) equivalent to 470 
 
 Total 11,553 
 
 Equivalent to one man for three thousand eight hundred and fifty-one days. 
 
 Remarks. — During this period the meats were again selected as under 
 ordinary conditions, and a very large amount of milk was supplied. It 
 was freely furnished at all of the three meals. 
 
 Table 17. — Food materials and table and kitchen xvastes in dietary No. 152. 
 
 
 Composition. 
 
 Total 
 cost. 
 
 Weight vised. 
 
 Kind of food material. 
 
 Pro- 
 tein. 
 
 Pat. 
 
 Car- 
 bohy- 
 drates. 
 
 Total food 
 material. 
 
 Nutrients. 
 
 
 Protein. 
 
 Pat. 
 
 Carbohy- 
 drates. 
 
 ANIMAL FOOD. 
 
 Beef: 
 
 Boiled 
 
 Percl. 
 26.1 
 14.9 
 18.1 
 3.3 
 15.4 
 
 Per ct. 
 34.9 
 17.5 
 12.6 
 82.0 
 17.4 
 
 Perct. 
 
 $4.80 
 147. 18 
 
 11.90 
 1.38 
 4.40 
 
 Grains. 
 10, 885 
 606, 915 
 54, 205 
 10, 435 
 19, 960 
 
 Grams. 
 
 2,841 
 
 90, 430 
 
 9,811 
 
 344 
 
 3,074 
 
 Grams. 
 3,799 
 
 106, 210 
 6,830 
 8,557 
 3,473 
 
 Grams. 
 
 
 
 
 
 Suet 
 
 
 
 
 
 
 Total 
 
 
 
 
 169. 66 
 4.88 
 13.90 
 
 702, 400 
 27, 670 
 63, 050 
 
 106, 500 
 4,179 
 9,521 
 
 128, 869 
 1,743 
 3,972 
 
 
 Veal 
 
 15.1 
 15.1 
 
 6.3 
 6.3 
 
 
 
 
 
 
 
 1 Assumed to be the same composition as veal. 
 
46 
 
 Table 17. — Food materials and table and kitchen wastes in dietary No. 152 — Continued 
 
 
 Composit 
 
 on. 
 
 Total 
 cost. 
 
 "Weight used. 
 
 Kind of food material. 
 
 Pro- 
 tein. 
 
 Fat. 
 
 Car- 
 bohy- 
 drates. 
 
 Total food 
 material. 
 
 Nutrients. 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 animal food— continued. 
 Mutton : 
 
 Per ct. 
 14.2 
 14.7 
 
 Per et. 
 18.7 
 21.0 
 
 Per ct. 
 
 $13. 77 
 2.52 
 
 Grams. 
 69, 400 
 12, 700 
 
 Grams. 
 9,855 
 1,867 
 
 Grams. 
 12, 978 
 2,667 
 
 Grams. 
 
 
 
 
 
 Total 
 
 
 
 
 16.29 
 
 82, 100 
 
 11,722 
 
 15, 645 
 
 
 
 
 
 
 
 Pork: 
 
 13.8 
 19.9 
 11.7 
 13.3 
 2.7 
 13.5 
 
 25.5 
 45.4 
 36.0 
 33.4 
 80.3 
 46.0 
 95.7 
 
 
 18.09 
 .30 
 
 1.10 
 25.83 
 11.02 
 
 5.20 
 34.18 
 
 91, 175 
 
 905 
 
 4,990 
 
 111,585 
 
 66, 680 
 
 29, 485 
 
 200, 940 
 
 12, 582 
 180 
 584 
 14, 841 
 1,800 
 3,980 
 
 23, 249 
 411 
 1,796 
 37, 269 
 53, 541 
 13, 563 
 192, 300 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 
 
 95.72 
 
 505, 760 
 
 33, 967 
 
 322. 132 
 
 2,406 
 5,760 
 
 
 
 
 
 
 
 Poultry: 
 
 13.4 
 
 15.7 
 
 10.2 
 18.4 
 
 
 7.80 
 11.04 
 
 23, 585 
 31, 300 
 
 3,160 
 4,914 
 
 
 
 
 
 
 Total 
 
 
 
 
 18.84 
 
 54, 885 
 
 8,074 
 
 8,166 
 
 
 
 
 
 
 
 
 Fish, etc.: 
 
 10.6 
 
 16.4 
 
 5.4 
 
 1.1 
 
 19.8 
 
 1.1 
 
 8.4 
 1.3 
 
 _ o 
 8^4 
 
 5.2 
 
 2.3 
 .6 
 
 2.00 
 
 18.00 
 
 21.60 
 
 3.50 
 
 9.87 
 
 11, 340 
 68, 040 
 81, 050 
 34, 925 
 17,915 
 
 1,202 
 11,158 
 4,409 
 384 
 3,547 
 
 125 
 
 5,715 
 
 1,061 
 
 67 
 
 1,505 
 
 590 
 
 
 
 
 1,878 
 
 
 210 
 
 
 
 
 
 Total 
 
 
 
 
 54.97 
 
 30.94 
 
 84.50 
 
 207. 76 
 
 1.70 
 
 213, 870 
 
 107, 955 
 
 153, 315 
 
 4,711,995 
 
 7,710 
 
 20, 700 
 
 10, 733 
 
 1,993 
 
 150, 784 
 
 486 
 
 8,473 
 
 11, 659 
 
 125, 412 
 
 164, 920 
 
 624 
 
 2,678 
 
 
 15.5 
 1.3 
 3.2 
 6.3 
 
 10.8 
 
 81.8 
 
 3.5 
 
 8.1 
 
 5.2 
 33.5 
 
 
 Butter 
 
 
 Milk 
 
 245, 024 
 
 
 2,583 
 
 
 
 
 
 
 699. 16 
 
 6, 630, 710 
 
 364, 659 
 
 791, 615 
 
 230 
 2,711 
 
 524 
 3,411 
 2,790 
 
 256 
 
 84 
 
 1,297 
 
 383 
 
 552 
 
 250, 285 
 
 
 
 
 
 VEGETABLE FOOD. 
 
 Cereals, sugars, and starches : 
 
 10.8 
 13.4 
 14.4 
 10.4 
 12.5 
 5.1 
 4.8 
 5.8 
 7.3 
 8.6 
 
 1.1 
 .9 
 
 1.7 
 .8 
 
 1.5 
 
 9.4 
 12.4 
 13.0 
 12.6 
 
 1.4 
 
 78.2 
 73.4 
 72.4 
 78.6 
 73.4 
 68.8 
 62.2 
 57.3 
 73.9 
 78.4 
 85.9 
 71.3 
 69.7 
 78.5 
 74.9 
 64.7 
 76.7 
 70.8 
 77.2 
 100.0 
 86.6 
 46.2 
 42.3 
 
 .92 
 13.28 
 
 1.19 
 18.80 
 
 8.20 
 
 1.52 
 3.92 
 3.72 
 4.26 
 1.35 
 
 .30 
 8.10 
 1.40 
 9.02 
 
 .32 
 49.81 
 
 .90 
 
 20, 865 
 
 30 j, 190 
 
 30, 845 
 
 426, 385 
 
 185, 975 
 
 2,720 
 
 680 
 
 9,980 
 
 3,040 
 
 39, 465 
 22, 225 
 
 * 28, 125 
 32, 205 
 6,805 
 1,360 
 
 40, 825 
 24, 950 
 86, 185 
 
 2,270 
 502, 135 
 6,805 
 9,070 
 5,895 
 
 2,253 
 
 40, 360 
 
 4,441 
 
 44, 344 
 
 23, 247 
 
 139 
 
 33 
 
 579 
 
 222 
 
 3,394 
 
 16, 316 
 
 Do 
 
 221, 074 
 
 
 22 332 
 
 
 335 138 
 
 Do 
 
 136, 506 
 1,871 
 
 
 
 423 
 
 Cake, sponge 
 
 5,718 
 2,247 
 
 
 30, 943 
 
 
 19, 090 
 
 20. 054 
 22, 448 
 
 Crackers, butter 
 
 10.3 
 9.6 
 
 8.6 
 12.6 
 
 13.6 
 10.4 
 
 .7 
 .4 
 
 2,897 
 
 3. 092 
 
 585 
 
 171 
 
 3,825 
 
 3,349 
 
 48 
 
 5 
 
 
 5,342 
 
 
 1,019 
 
 
 26, 414 
 
 
 
 
 
 
 19, 137 
 
 
 11.0 
 
 8.4 
 
 7.3 
 .4 
 
 9,480 
 191 
 
 6,292 
 9 
 
 61, 019 
 
 
 1,752 
 
 
 502, 135 
 
 
 .6 
 2.8 
 2.1 
 
 .4 
 
 9.7 
 
 17.9 
 
 41 
 254 
 124 
 
 27 
 
 880 
 
 1,055 
 
 5,893 
 
 
 4,190 
 
 
 2,494 
 
 
 
 Total 
 
 
 
 
 127. 01 
 
 1,790,000 
 
 135, 847 
 
 27, 728 
 
 1,463,555 
 
 
 
 
 
 
 "Vegetables : 
 
 22.1 
 23.4 
 1.0 
 1.8 
 1.5 
 1.0 
 1.1 
 2.0 
 
 1.5 
 1.4 
 .1 
 .2 
 .1 
 .3 
 .2 
 .5 
 
 57.7 
 
 57.2 
 3.0 
 
 11.7 
 6.0 
 9.2 
 4.6 
 
 16.1 
 
 3.81 
 3.85 
 7.56 
 
 .29 
 1.64 
 
 .20 
 1.00 
 5.70 
 
 49,440 
 49, 895 
 57, 155 
 16, 330 
 37, 195 
 9,070 
 4,535 
 13, 610 
 
 10, 926 
 
 11, 676 
 572 
 294 
 558 
 
 91 
 
 50 
 
 272 
 
 742 
 698 
 57 
 33 
 37 
 27 
 9 
 68 
 
 28 526 
 
 
 28, 542 
 
 
 1,715 
 
 
 1,910 
 
 
 2,232 
 
 
 834 
 
 
 208 
 
 
 2,191 
 
47 
 
 Table 17. — Food materials and table and kitchen wastes in dietary No. 152 — Continued. 
 
 Kind of food material. 
 
 vegetable rooD — continued. 
 
 Vegetables— Continued. 
 
 Horse-radish, evaporated . . . 
 
 Onions 
 
 Peas, canned 
 
 Peas, split 
 
 Pickles, cucumber 
 
 Potatoes 
 
 Potatoes, sweet 
 
 Pumpkin, canned 
 
 Squash, canned 
 
 Squash, green 
 
 Tomatoes, canned 
 
 Total . 
 
 Fruits : 
 
 Apples, green 
 
 Apple sauce 
 
 Apricots, dried 
 
 Bananas 
 
 Blueberries, canned. 
 
 Citron 
 
 Cranberries, fresh.. 
 
 Currants, dried 
 
 Grapes 
 
 Jelly, currant 
 
 Prunes, dried 
 
 Raisins 
 
 Total . 
 
 Total vegetable food- 
 
 Total food 
 
 COOKED FOOD NOT EATEN. 
 
 Animal food : 
 
 Beef, corned 
 
 Beef, roast 
 
 Beef, meat scraps 
 
 Composition. 
 
 Pro- 
 tein . 
 
 Per et. 
 
 11.0 
 
 1.7 
 
 4.2 
 
 25.2 
 
 .7 
 
 1.5 
 
 1.8 
 
 1.2 
 
 .8 
 
 1.6 
 
 .4 
 
 .3 
 
 .2 
 
 3.1 
 
 1.1 
 
 .5 
 
 .6 
 
 .4 
 
 2.2 
 
 1.1 
 
 .2 
 
 3.3 
 
 3.0 
 
 Pec et 
 0.8 
 .3 
 .3 
 1.2 
 .2 
 ,1 
 .4 
 .3 
 .4 
 .4 
 .1 
 
 14.2 
 23.7 
 
 24.2 
 
 Total ! 
 
 Oyster stew 3.7 
 
 Total animal food. 
 
 Vegetable food : 
 
 Cereals, sugars, starches- 
 Cake, chocolate 
 
 Cake, marble 
 
 Cookies, molasses 
 
 Doughnuts 
 
 Pie, raisin 
 
 Total 
 
 Vegetables : Potatoes, boiled 
 Fruit : Prune sauce 
 
 Total vegetable food. 
 Total food 
 
 Animal food : 
 
 Meat, etc 
 
 Fish 
 
 Oyster stew. 
 
 Total animal waste. 
 
 Vegetable food : 
 
 Bread 
 
 Vegetables 
 
 Total vegetable waste . 
 Total waste 
 
 .5 
 .9 
 
 2.2 
 .6 
 .5 
 
 2.5 
 .4 
 .7 
 
 1.1 
 
 7.1 
 
 22.8 
 34.9 
 
 27.7 
 
 7.5 
 6.3 
 9.7 
 
 7.0 
 3.0 
 
 2.7 
 .5 
 
 22.5 
 
 21.6 
 
 3.7 
 
 15.5 
 14.7 
 10.3 
 20.9 
 11.3 
 
 Car- 
 bohy- 
 drates 
 
 Per et 
 
 77.7 
 
 8.8 
 
 11.8 
 
 62.6 
 
 1.4 
 
 17.5 
 
 31.9 
 
 7.5 
 
 8.2 
 
 8.9 
 
 1.4 
 
 14.1 
 37.2 
 71.9 
 13.9 
 12.4 
 83.7 
 9.5 
 80.1 
 25.5 
 67.5 
 74.9 
 78.8 
 
 19.3 
 
 66.2 
 64.7 
 70.3 
 
 57.0 
 47.2 
 
 27.4 
 26.6 
 
 4.7 
 
 9.3 
 3.0 
 
 25.2 
 22.3 
 
 19.3 
 
 53.2 
 18.9 
 
 Total 
 cost. 
 
 $1.16 
 1.20 
 7.97 
 2.28 
 3.75 
 
 21.84 
 3.25 
 2.17 
 .80 
 3.70 
 3.98 
 
 18.10 
 
 4.20 
 3.01 
 8.10 
 
 .75 
 1.76 
 
 .78 
 4.75 
 
 6.00 
 2.65 
 
 50.10 
 
 253. 26 
 
 8.64 
 1.32 
 
 "Weight used. 
 
 Total food 
 material. 
 
 Grams. 
 1,315 
 27, 215 
 44, 905 
 38, 875 
 27, 215 
 1, 193, 420 
 63, 505 
 25, 855 
 10, 885 
 67, 135 
 42, 640 
 
 1,780,195 
 
 777, 230 
 
 4, 347, 425 
 
 10, 978, 135 
 
 4,990 
 13, 610 
 
 67, 590 
 6,350 
 
 73, 940 
 
 2,720 
 2,270 
 5,670 
 14, 515 
 
 25, 855 
 4,535 
 4,535 
 
 34, 925 
 
 108, 865 
 
 132, 450 
 31, 750 
 23, 135 
 
 187, 335 
 
 190, 060 
 1, 268, 720 
 
 1,458,780 
 
 1,646,115 
 
 Nutrients. 
 
 Protein, 
 
 Grams. 
 
 145 
 
 463 
 
 1,886 
 
 9,797 
 
 190 
 
 17, 901 
 
 1,143 
 
 310 
 
 87 
 
 1,074 
 
 171 
 
 5T, 606 
 
 1,642 
 
 10 
 
 590 
 
 429 
 
 245 
 
 7 
 
 22 
 
 120 
 
 205 
 
 58 
 
 1,123 
 
 721 
 
 5,172 
 
 198, 625 
 563, 284 
 
 6,957 
 1,183 
 3,293 
 
 11, 433 
 235 
 
 Kill. 
 
 Grams 
 10 
 82 
 
 135 
 
 467 
 
 54 
 
 1,193 
 
 254 
 78 
 44 
 
 269 
 43 
 
 4,300 
 
 2,737 
 
 45 
 
 419 
 
 234 
 
 245 
 
 28 
 
 22 
 
 38 
 
 205 
 
 2, 061 
 
 272 
 
 120 
 
 6,426 
 
 38, 454 
 
 830, 069 
 
 11, 170 
 1,742 
 3,770 
 
 16, 682 
 298 
 
 11, 668 j 16, 980 
 
 51 
 171 
 220 
 397 
 435 
 
 1,274 
 
 122 
 
 23 
 
 1,419 
 
 13, 087 
 
 29, 801 
 
 6,858 
 
 856 
 
 37, 515 
 
 17, 676 
 38, 062 
 
 55, 738 
 
 93, 253 
 
 105 
 
 400 
 
 234 
 
 1,185 
 
 1,640 
 
 3,564 
 9 
 5 
 
 3,578 
 
 20, 558 
 
 36, 292 
 8,446 
 1,087 
 
 12, 924 
 
 41, 868 
 
 54, 792 
 
 100, 617 
 
 Carbohy- 
 drates. 
 
 Grams. 
 
 1,022 
 
 2,394 
 
 5,299 
 
 24, 336 
 
 381 
 
 20, 885 
 
 20, 264 
 
 1,939 
 
 892 
 
 5,975 
 
 597 
 
 150, 142 
 
 77, 197 
 
 1,856 
 
 13, 697 
 
 5,422 
 
 6,074 
 
 950 
 
 517 
 
 4,361 
 
 4,743 
 
 19, 595 
 
 25, 480 
 
 18, 944 
 
 178, 836 
 
 1, 792, 523 
 
 2, 042, 808 
 
 1,225 
 
 1,225 
 
 450 
 1,760 
 1,596 
 3,232 
 6,851 
 
 13,889 
 1,143 
 1,011 
 
 16, 043 
 
 17, 268 
 
 4,465 
 
 4,-465 
 
 101,112 
 239, 788 
 
 340, 900 
 
 345, 365 
 
48 
 
 Table 18. — Weights and percentages of food materials and nutritive ingredients used 
 
 dietary No. 152. 
 
 
 "Weight in grams. 
 
 Weight ii 
 
 pound 
 
 s. 
 
 
 
 Food 
 material. 
 
 Nutrients. 
 
 Food 
 mate- 
 rial. 
 
 Nutrients. 
 
 p Carbo- 
 
 tZ. Fat - M- 
 drates. 
 
 Cost. 
 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 FOR CLUB, 49 DAYS. 
 
 807, 630 
 505, 760 
 54, 885 
 207, 520 
 107, 955 
 153, 315 
 4, 711, 995 
 7,710 
 
 120, 489 
 
 33, 967 
 
 8,074 
 
 20, 465 
 
 16,733 
 
 1,993 
 
 150,784 
 
 486 
 
 133, 547 
 
 322, 132 
 
 8,166 
 
 8,175 
 
 11,659 
 
 125,412 
 
 164, 920 
 
 624 
 
 
 1,781 
 
 1,115 
 
 121 
 
 458 
 
 237 
 
 338 
 
 10, 388 
 
 17 
 
 265 
 
 75 
 
 16 
 
 45 
 
 37 
 
 4 
 
 333 
 
 1 
 
 294 
 
 710 
 
 20 
 
 18 
 
 26 
 
 276 
 
 364 
 
 1 
 
 1, 709 
 
 3 
 
 
 
 540 
 6 
 
 549 
 
 3,196 
 329 
 392 
 
 $194. 77 
 95 72 
 
 
 
 
 
 
 
 1,453 
 
 
 
 
 Butter 
 
 
 
 Milk 
 
 245, 024 
 2, 583 
 
 
 
 
 
 
 Total animal food 
 
 6, 556, 770 
 
 352, 991 
 
 774, 635 
 
 24, 164 
 4,291 
 6,42L 
 
 249, 060 
 
 1, 449, 666 
 148, 989 
 177, 825 
 
 14, 455 
 
 776 
 
 689. 20 
 
 Cereals, sugars, 
 
 1, 764, 145 
 
 1, 775, 660 
 
 772, 695 
 
 134. 573 
 57, 484 
 5,149 
 
 3,890 
 3,914 
 1,703 
 
 297 
 
 127 
 
 11 
 
 53 
 9 
 14 
 
 127.01 
 
 
 
 50 10 
 
 
 
 Total vegetable 
 food 
 
 4, 312, 5u0 
 10, 869, 270 
 
 197, 206 
 550, 197 
 
 34, 876 
 
 1, 776, 480 
 
 9,507 
 23, 962 
 
 435 
 
 76 
 
 3,917 
 4,466 
 
 253. 26 
 
 Total food 
 
 809, 511 
 
 2, 025, 540 
 
 1,211 
 
 1,785 
 
 942. 46 
 
 PEE MAN PEH DAY. 
 
 211 
 
 132 
 
 14 
 
 54 
 
 28 
 
 40 
 
 1,223 
 
 2 
 
 31 
 9 
 2 
 5 
 4 
 1 
 
 39 
 
 36 
 84 
 2 
 2 
 3 
 33 
 43 
 
 
 0.47 
 .29 
 .03 
 .12 
 .06 
 .09 
 
 2.71 
 
 0.07 
 .02 
 
 0.08 
 .19 
 
 
 
 
 
 
 
 
 
 
 
 Fish, etc 
 
 
 .01 
 .01 
 
 .09 
 
 .01 
 .01 
 .07 
 .09 
 
 
 
 Eggs 
 
 
 
 
 Butter 
 
 
 
 
 Milk 
 
 64 
 1 
 
 0.14 
 
 
 
 
 
 
 
 
 
 
 
 
 Total animal food 
 
 1,704 
 
 91 
 
 203 
 
 65 
 
 3.77 
 
 .20 
 
 .45 
 
 .14 
 
 .18 
 
 Cereals, sugars, 
 
 458 
 461 
 201 
 
 35 
 15 
 2 
 
 
 1 
 
 1 
 
 378 
 39 
 46 
 
 1.01 
 
 1.02 
 
 .45 
 
 .08 
 .03 
 .01 
 
 .02 
 
 .83 
 .09 
 .10 
 
 
 
 
 Fruits 
 
 
 
 
 Total vegetable 
 
 1,120 
 
 52 
 
 8 
 
 463 
 
 2.48 
 
 .12 
 
 .02 
 
 1.02 
 
 .07 
 
 
 
 Total food 
 
 2,824 
 
 143 
 
 211 
 
 528 
 
 6.25 
 
 .32 
 
 .47 
 
 1.16 
 
 .25 
 
 PERCENTAGES OF TOTAL 
 FOOD. 
 
 Pern cent. 
 7.4 
 4.7 
 .5 
 1.9 
 1.0 
 1.4 
 43.4 
 
 Percent. 
 
 21.6 
 
 6.2 
 
 1.3 
 
 3.7 
 
 3.1 
 
 .4 
 
 27.6 
 
 .1 
 
 Per cent. 
 
 16.8 
 
 39.7 
 
 1.1 
 
 1.0 
 
 1.4 
 
 15.5 
 
 20.3 
 
 .1 
 
 Per cent. 
 
 
 
 
 
 Per ct. 
 20.6 
 
 
 
 
 
 
 
 10.2 
 
 Poultry 
 
 
 
 
 
 
 2.0 
 
 Fisb, etc 
 
 0.1 
 
 
 
 
 
 5.8 
 
 Ea'S'S 
 
 
 
 
 
 3.3 
 
 
 
 
 
 
 
 9.0 
 
 Milk 
 
 12.1 
 .1 
 
 
 
 
 
 22.0 
 
 
 
 
 
 
 .2 
 
 
 
 
 
 
 
 
 
 60.3 
 
 64.0 
 
 95.9 
 
 12.3 
 
 
 
 
 
 73.1 
 
 
 
 
 
 
 
 ■Cereals., sugars, 
 
 16.2 
 16.4 
 
 7.1 
 
 24.6 
 
 10.5 
 
 .9 
 
 3.0 
 .5 
 .6 
 
 71.6 
 7.3 
 8.8 
 
 
 
 
 
 13.5 
 
 
 
 
 
 
 8. 1 
 
 Fruits 
 
 
 
 
 
 5.3 
 
 
 
 
 
 
 
 Total vegetable 
 
 39.7 
 
 36.0 
 
 4.1 
 
 87.7 
 
 
 
 
 
 26.9 
 
 
 
 
 
 
 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 
 
 
 
 100.0 
 
 
 
 
 
 
 
49 
 
 Table l'.K-^Xiilricnls and potential energy in food purchased, rejected, and eaten in 
 
 dietary No. 152. 
 
 
 Cost. 
 
 Protein. 
 
 Nutrients 
 
 • 
 
 
 Kind of food material. 
 
 Fat. 
 
 Carbohy- 
 
 dratcs. 
 
 Fmd value. 
 
 Food purchased : 
 
 $089. 20 
 253. 26 
 
 Grams. 
 352, 991 
 197, 206 
 
 Grams. 
 
 774, 635 
 
 34, 876 
 
 Grams. 
 
 249, 060 
 1, 776, 480 
 
 Calories. 
 9, 672, 500 
 
 
 8, 416. 500 
 
 
 
 Total 
 
 942. 46 
 
 550, 197 
 
 809,511 
 
 2, 025, 540 
 
 18, 089, 000 
 
 
 
 Waste : 
 
 
 37, 515 
 55, 738 
 
 
 4,465 
 340, 900 
 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 
 93, 253 
 
 '100,617 
 
 345, 365 
 
 2, 734, 100 
 
 
 
 
 Food actually eaten : 
 
 
 315, 47G 
 141,468 
 
 
 244, 595 
 1, 435, 580 
 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 456, 944 
 
 708, 894 
 
 1, 680, 175 
 
 15, 354, 900 
 
 
 
 PER MAN PEE DAY. 
 
 Food purchased : 
 
 .18 
 .07 
 
 91 
 51 
 
 202 
 8 
 
 65 
 461 
 
 2,515 
 2,180 
 
 
 
 Total 
 
 .25 
 
 142 
 
 210 
 
 526 
 
 4,695 
 
 
 
 Waste: 
 
 
 9 
 
 14 
 
 
 1 
 89 
 
 
 
 
 
 
 
 
 
 
 " ' 
 
 Total 
 
 
 23 
 
 '26 
 
 90 
 
 705 
 
 
 
 
 Food actually eaten : 
 
 
 83 
 37 
 
 
 64 
 372 
 
 
 
 
 
 
 
 
 Total 
 
 
 120 
 
 184 
 
 436 
 
 3, 990 
 
 
 
 
 PERCENTAGES OF TOTAL FOOD PURCHASED. 
 
 Food purchased: 
 
 Animal 
 
 Vegetable 
 
 Per cent. 
 73.1 
 26.9 
 
 Per cent. 
 64.0 
 36.0 
 
 Per cent. 
 95.9 
 4.1 
 
 Per cent. 
 12.3 
 87.7 
 
 Per cent. 
 53.6 
 
 46.4 
 
 Total 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 100.0 
 
 Waste : 
 
 
 6.8 
 10.2 
 
 
 .3 
 
 16.8 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 17.0 
 
 U2.4 
 
 17.1 
 
 15.1 
 
 
 
 
 Food actually eaten : 
 
 
 57.3 
 25.7 
 
 
 12.0 
 70.9 
 
 
 
 
 
 
 
 
 
 Total 
 
 
 83.0 
 
 87.6 
 
 82.9 
 
 84.9 
 
 
 
 
 'The vegetable waste contained considerable animal fat. 
 
 DISCUSSION OF THE INVESTIGATION AND ITS RESULTS. 
 
 The character of the preceding' dietary studies may be briefly sum- 
 marized as follows: The first dietary study was made under ordinary 
 conditions, no attempt being made to select the food with any end in 
 view, except to secure the necessary variety. In the second dietary 
 the protein was secured from high priced sources, and the milk supply 
 was kept at a minimum. In the third dietary study the protein Avas 
 10570— No. 37 4 
 
50 
 
 supplied from less costly sources, and the milk consumption was increased 
 to a maximum. The fourth dietary study was made under normal condi- 
 tions, except that the milk supply was limited. The fifth dietary study 
 was also made under ordinary conditions, except that milk was very 
 abundantly supplied. 
 
 EXTENT OF WORK. 
 
 The time occupied by the five dietaries was two hundred and nine 
 days. The number of meals eaten was equivalent to fourteen thousand 
 seven hundred and forty-five days, over forty years, for one man. The 
 averages reached, therefore, are representative of the amount of food 
 consumed by the class of persons involved in the investigation. 
 
 ACCURACY OF THE WORK. 
 
 With the exception of such meats as beef, lamb, veal, and venison, 
 the principal food materials involved in these dietary studies were 
 sampled and analyzed, especially those containing a large proportion of 
 water or known to be of very variable composition. The meats not 
 analyzed have been assumed to have an average composition. The errors 
 involved in this method of procedure are small when the quantities of 
 food, the number of persons, and the period of time are all on such a 
 scale as to practically eliminate such inaccuracies from the final figure-. 
 
 THE GROSS WEIGHT OF FOOD MATERIALS AND NUTRIENTS BOUGHT. 
 
 The following table shows the quantities of food materials purchased 
 per man per day: 
 
 Table 20. — Summary of food materials and nutrients purchased. 
 
 Total food ma- 
 terials. 
 
 Dry 
 Carbohydrates. organic 
 matter. 
 
 
 Grams. 
 
 Pounds. 
 
 Grams. 
 
 Pound 
 
 Grains. 
 
 Pound. 
 
 Grams. 
 
 Pounds. 
 
 Pounds. 
 
 First dietary (No. 148) 
 
 A 2,934 
 
 6.51 
 
 169 
 
 0.37 
 
 216 
 
 0.48 
 
 861 
 
 1.91 
 
 2.76 
 
 Second dietary (No. 149) . . 
 
 2. 806 
 
 6. 23 
 
 173 
 
 .38 
 
 252 
 
 .56 
 
 620 
 
 1.38 
 
 2.32 
 
 Third dietary (No. 150)... 
 
 .: 2,888 
 
 6.41 
 
 158 
 
 .35 
 
 218 
 
 .48 
 
 662 
 
 1.47 
 
 2.30 
 
 Fourth dietary (No. 151) . . 
 
 2. 904 
 
 6.43 
 
 156 
 
 .35 
 
 208 
 
 .46 
 
 688 
 
 1.52 
 
 2.33 
 
 Fifth dietary (No. 152) 
 
 . 2,824 
 
 6.25 
 
 143 
 
 .32 
 
 211 
 
 .47 
 
 ■ 528 
 
 1.16 
 
 1.95 
 
 
 2, 871 
 
 1 
 
 6.37 
 
 156 
 
 .35 
 
 221 -49 
 
 072 
 
 1.49 
 
 2.32 
 
 
 
 
 
 The uniformity of the gross weights of food purchased in the several 
 periods is somewhat surprising, ranging as they do between the limits 
 0.23 and 0.51 pounds per man daily, a variation of only 0.28 pound, or 
 4.5 per cent of the minimum quantity. This uniformity was probably 
 accidental, as the amount of organic matter purchased varied more 
 widely, from 1.95 to 2.76 pounds, or 0.81 pound, which is 41.5 per cent 
 of the minimum quantity. It is worthy of remark also that the mate- 
 rials purchased contained a large proportion of fats and carbohydrates 
 and a correspondingly small proportion of protein. As a steward is 
 largely controlled in his selection of foods by local customs and tastes, 
 
51 
 
 we may take these data as an illustration of a typical New England 
 college boarding house tabic supply when the materials are all pur- 
 chased in the markets. 
 
 The gross weights of food materials purchased seem to be very large, 
 nearly double that of a similar dietary study in Tennessee, 1 for instance. 
 This is explained in part by the fact that in' Maine the proportion ot 
 milk and meats was larger and of the cereals smaller than in Tennes- 
 see. The more water a food contains the greater the weight that must 
 be eaten in order to obtain a given amount of nutriment. Meats, and 
 especially milk, are much more watery than the cereals and sugars; 
 consequently a free use of the former tends to increase the weight of 
 food taken. In Maine the meats were 55 per cent and the cereals, etc., 
 20 per cent of the total weight of food, whereas in Tennessee the meats 
 were 41 per cent and the cereals 38 per cent. 
 
 Again, the waste in Maine was larger than in Tennessee, and there- 
 fore the purchased food would be greater, other conditions being equal. 
 
 COMPARATIVE QUANTITY AND COST OF ANIMAL AND VEGETABLE FOODS. 
 
 It is interesting and suggestive to note the relations in quantity and 
 cost of the animal and vegetable foods in the five dietaries. These 
 relations are very clearly shown in the following abstract of figures 
 from the second table in each dietary : 
 
 Table 21. — Relative amounts of nutrients in animal and vegetable foods. 
 
 First dietary (No. 148) : 
 
 Animal food 
 
 Vegetable food 
 
 Second dietary (No. 149) 
 
 Animal food 
 
 Vegetable food 
 
 Tbird dietary (No. 150) : 
 
 Animal food 
 
 Vegetable food 
 
 Fourth dietary (No. 151) 
 
 Animal food 
 
 Vegetable food 
 
 Fifth dietary (No. 152) : 
 
 Animal food 
 
 Vegetable food 
 
 Average : 
 
 Animal food 
 
 Vegetable food 
 
 Nutrients. 
 
 Food ma- 
 terials, i 
 
 Protein . 
 
 Fats. 
 
 Carbohy- 
 drates. 
 
 Cost. 
 
 Per cent. 
 51.8 
 48.2 
 
 Per cent. 
 59.8 
 40.2 
 
 Per cent. 
 
 93.5 
 
 6.5 
 
 Per cent. 
 
 5.8 
 
 94.2 
 
 57.4 
 42.6 
 
 71.7 
 28.3 
 
 96.5 
 3.5 
 
 8.6 
 91.4 
 
 58.6 
 41.4 
 
 63.4 
 36.6 
 
 95.3 
 4.7 
 
 9.8 
 90.2 
 
 48.7 
 51.3 
 
 56.7 
 43.3 
 
 94.5 
 5.5 
 
 6.7 
 93.3 
 
 60.3 
 39.7 
 
 64.2 
 
 35.8 
 
 95.7 
 4.3 
 
 12.3 
 
 87.7 
 
 54.5 
 45.5 
 
 63.0 
 
 37.0 
 
 95.0 
 5.0 
 
 9.0 
 91.0 
 
 Per cent. 
 63.7 
 36.3 
 
 72.8 
 27.2 
 
 66.4 
 33.6 
 
 VI. 
 £9.0 
 
 73.1 
 26.9 
 
 69.0 
 31.0 
 
 The gross weight of the animal foods purchased varied from 48.7 to 
 60.3 per cent of the total food, and their cost varied from 63.7 to 73.1 
 per cent of the total cost. The average gross weight of the animal foods 
 for the entire two hundred and nine days was 54.5 per cent of the total 
 food weight, and their proportion of cost was 69.2 per cent of the total 
 cost. These figures illustrate the relative economic importance of the 
 animal food of the dietary, and, considered in connection with the great 
 
 U. S. Dept. Agr., Office of Experiment Stations Bui. 29. 
 
52 
 
 variation in the cost of the nutrients in the different kinds of meat, show 
 very clearly the direction in which a family of moderate means has the 
 largest and most promising opportunity for the exercise of economy. 
 
 When we see that practically two-thirds of the protein and nearly all 
 of the fat were supplied from the animal foods and over nine-tenths of 
 the carbohydrates from the vegetable foods, it is easy to understand 
 how the character of the diet is readily modified by varying the pro- 
 portions of the two classes of nutrients. The family that is able to 
 afford a generous supply of meats is very differently nourished from 
 the families of limited means, where the flour barrel is the chief source 
 of food. 
 
 THE REFUSE AND WASTE. 
 
 That portion of the food materials which was not eaten included not 
 only that which was edible and was really wasted, but also the refuse, 
 or that which, because not edible, was necessarily rejected. The per- 
 centages of the waste in the five dietary studies follow: 
 
 Takle 22. — Summary of waste in the five dietary studies. 1 
 
 
 Total. 
 
 Trotein. 
 
 Fats. 
 
 Per cent. 
 
 30.8 
 
 .9 
 
 Carbohy- 
 drates. 
 
 Per cent 
 
 Fuel 
 value. 
 
 First dietary (No. 148) : 
 
 Per cent. 
 7.5 
 9.7 
 
 Per cent. 
 16.1 
 5.3 
 
 Per cent. 
 11.7 
 
 
 12 7 
 
 8. 1 
 
 
 
 Total 
 
 17.2 
 
 21.4 
 
 31.7 12.7 
 
 19.8 
 
 Second dietary (No. 149) : 
 
 IS. 
 
 10.7 
 
 29.3 
 5.4 
 
 33.9 
 .6 
 
 
 17.8 
 
 
 16 3 
 
 8.4 
 
 
 i 
 
 
 Total 
 
 23.7 
 
 34.7 
 
 34.5 \ 16.3 
 
 26.2 
 
 Third dietary (No. 150) : 
 
 13.5 
 14. 1 
 
 20.4 
 7.9 
 
 50.0 
 
 .8 19.9 
 
 21.2 
 
 Vegetable 
 
 11.3 
 
 Total 
 
 27.6 
 
 2.0 
 12.9 
 
 28.3 
 
 50.8 
 
 1.0 
 11.5 
 
 19.9 
 
 32.5 
 
 Fourth dietary (No. 151) : 
 
 5.6 
 9.5 
 
 .1 1 
 15. 5 ! . . 
 
 
 
 
 
 
 Total 
 
 14.9 
 
 15.1 
 
 12.5 
 
 15.6 | 
 
 14.4 
 
 
 
 Filth dietary (No. 152) : 
 
 Animal 
 
 1.8 
 13.3 
 
 6.8 
 10.2 
 
 1.3 
 12.4 
 
 .3 
 16.8 .. 
 
 
 
 
 
 Total 
 
 15.1 
 
 17.0 
 
 11.1 
 
 17.1 
 
 15.1 
 
 'For methods by which the wastes in the different dietaries were determined, see pp. 39, 40. 
 
 A fair discussion of the preceding figures requires the statement 
 that the college commons was not under the same management in the 
 spring term, including dietaries 1, 2, and 3, as in the fall term during 
 dietaries 4 and 5. 
 
 In the spring term the waste was 17 per cent of organic matter 
 during the first dietary, and increased from this to 24 per cent in the 
 second dietary and 28 per cent in the third. The excessive waste in 
 the third dietary was probably due in part to the large proportion of 
 fat in the meats, which would be rejected during warm weather. 
 
06 
 
 Dietaries 4 and 5 stand in strong contrast to dietaries 1, 2, and 3, as 
 in the former the waste did not exceed 15 per cent. This is a striking 
 illustration of the possible difference which may exist in the economy 
 of management of the food supply of a family or boarding house. 
 
 The large waste of nutrients iu the spring term is emphasized by the 
 fact that the loss of fats was in greater proportion than that of other 
 nutrients, thus involving a larger relative waste of food energy than is 
 indicated by the percentages of organic matter. When the waste of 
 organic matter was 17, 24, and 27 per cent, the corresponding waste of 
 fuel value was 20, 20, and 32 per cent. 
 
 While the waste in the fall term is not as low as it might be under 
 more favorable circumstances, it was not greater than frequently exists 
 under boarding-house conditions, where there is not a concerted action 
 on the part of the boarders toward economizing in all reasonable ways. 
 
 THE FOOD ACTUALLY EATEN. 
 
 In considering the results of these dietary studies, so far as it relates 
 to food consumption, the following facts pertaining to the conditions 
 should be taken into account : 
 
 In the spring term the period of observation began during the cold 
 weather of February and ended during the warm weather of June, and 
 included a period during which there is usually a marked decrease of 
 appetite. 
 
 In the fall term the conditions were reversed, and there was a 
 gradual change to cold weather, which, other things being equal, 
 increases the appetite. 
 
 The supply of animal foods, and to some extent of vegetable foods, 
 was purposely changed in passing from one period to another. 
 
 The nutrients consumed in these dietary studies are briefly summa- 
 rized in the following table: 
 
 Table 23. — Summary of amounts and fuel value of nutrients consumed. 
 
 SPRING TEEM. 
 
 First dietary (No. 148) : Usual food supply 
 
 Second dietary (No. 149) : Costly meats ; milk limited 
 
 Third dietary (No. 150) : Milk in abundance; other protein 
 less costly 
 
 FALL TEEM. 
 
 Fourth dietary (No. 151) : Milk supply limited 
 
 Fifth dietary (No. 152) : Milk supply unlimited 
 
 Voit's standard, man at moderate work 
 
 American standard ( Atwater), man at moderate work 
 
 Protein. Fats 
 
 Grams. 
 
 132 
 
 . 112 
 
 131 
 
 120 
 118 
 125 
 
 Grams. 
 147 
 164 
 
 181 
 184 
 56 
 
 Carbohy- Fuel 
 drates. value. 
 
 Grains. 
 
 751 
 
 - 517 
 
 579 
 436 
 
 500 
 
 Calories. 
 4,990 
 4,105 
 
 4, 595 
 3,990 
 3,055 
 3,500 
 
 It will be noticed that the consumption of fats and carbohydrates 
 was especially large, while the amount of protein was more nearly in 
 accord with the so-called dietary standards. 
 
54 
 
 The amount of nutrients consumed in the first dietary (from Febru- 
 ary 25 to April 24) is especially excessive, particularly in the case of 
 the carbohydrates. While this may be explained in part by the uni- 
 formly keener appetites of the students at the beginning of a term, it 
 was probably chiefly due to the abundant supply of maple sirup which 
 was furnished during this period. The use of so much sirup involved 
 a correspondingly large consumption of Hour. Seventy-four grams of 
 maple sirup and 358 grams of flour were consumed daily per man dur- 
 ing the first dietary, whereas during the succeeding dietaries scarcely 
 any sirup was eaten and only 281 grams of flour per day. There can 
 be but little doubt that the free use of sirup on the table leads to an 
 excessive proportion of carbohydrates in the dietary. 
 
 The marked decrease in the food consumption as the term progressed 
 is probably accounted for by the gradual elevation of temperature and 
 the changes in the physical condition of the students. The food con- 
 sumption changed from a fuel value of about 5,000 calories in Febru- 
 ary, March, and April to less than 3,700 calories in May and June. 
 
 THE INFLUENCE OF THE SUPPLY OF ANIMAL FOODS UPON THE SIZE AND COST OF 
 THE DIETARY, WITH ESPECIAL REFERENCE TO MILK. 
 
 As has been stated, the attempt was made in four dietary studies to 
 deliberately control to some extent the supply of animal foods and the 
 source of protein. The attempt was also made to determine the rela- 
 tive value of milk in the dietaries. 
 
 The following table briefiy summarizes the amounts and kinds of food 
 materials purchased in the four dietaries: 
 
 Table 24. — Foods purchased in four dietaries. 
 
 Foods purchased daily per man. 
 
 Animal food: 
 
 Beef, veal, and mutton 
 
 Port, lard, etc 
 
 Poultry 
 
 Fish, etc 
 
 Eggs 
 
 Butter 
 
 Milk 
 
 Mince meat — 
 
 Total 
 
 Vegetable food : 
 
 Cereals, sugars, etc... 
 
 Vegetables 
 
 Fruits 
 
 Total 
 
 Total food 
 
 Dietary 149: 
 Milk lim- 
 ited, other 
 
 protein 
 high cost. 
 
 Dietary 150: 
 Milk unlim- 
 ited, other 
 protein 
 low cost. 
 
 Dietary 151 : 
 
 Milk 
 
 limited. 
 
 Dietary 152: 
 
 Milk 
 unlimited. 
 
 Grams. 
 
 337 
 76 
 71 
 89 
 
 112 
 83 
 
 810 
 33 
 
 Grams. 
 130 
 
 172 
 
 Grams. 
 241 
 
 114 
 
 9 
 
 61 
 
 49 
 
 67 
 
 873 
 
 Grams. 
 211 
 132 
 14 
 
 69 
 
 53 
 
 74 
 
 1,197 
 
 54 
 28 
 40 
 1,223 
 2 
 
 
 
 
 1. Gil 
 
 1,695 
 
 1,414 
 
 1,704 
 
 476 
 
 638 
 
 80 
 
 595 
 477 
 121 
 
 576 
 671 
 243 
 
 460 
 
 464 
 202 
 
 1,194 
 
 1,193 
 
 1,490 
 
 1,126 
 
 2,805 
 
 2,888 
 
 2,904 
 
 2,836 
 
55 
 
 In the following table the results of the studies are shown in another 
 form : 
 
 Table 25. — (h-osx weights of food purchased per man. per day. 
 
 Dietary No. 149: Milk supply limited: liigli-cost protein 
 Dietary No. 150 : Milk supply unlimited ; lower-cost pro- 
 tein 
 
 Dietary No. 151 : Milk supply limited 
 
 Dietary No. 152 : Milk supply unlimited 
 
 Milk, foodsother Vegetable 
 than milk. 
 
 foods. 
 
 Grains. 
 810 
 
 1,197 
 
 873 
 
 1,223 
 
 annus. 
 801 
 
 498 
 541 
 481 
 
 Gravis. Grains. 
 1, 195 2, 806 
 
 1, 193 
 1, 4C0 
 1, 126 
 
 2, 888 
 2,901 
 2,830 
 
 The tables show very conclusively that the intention to materially 
 modify the kind of animal foods in passing from dietary No. 149 to 
 dietary No. 150 was carried out. Tbe use of beef, veal, mutton, poul- 
 try, and eggs was greatly diminished and the consumption of pork and 
 milk increased. The butter eaten was less in the latter period also. 
 In dietaries Nos. 151 and 152 the character of the animal foods other 
 than the milk did not differ greatly. The quantities of high-cost 
 meats were less, but their place was not taken by low-cost meats. 
 
 The above figures leave no room for doubt that the free use of milk 
 diminishes the consumption of other foods. In passing from dietary 
 No. 149 to No. 150 the milk consumption per man increased from 810 
 grams daily to 1,197, and the use of other animal foods decreased 
 from S01 grams to 498 grams, while the vegetable foods were eaten in 
 about the same quantities in the two studies. 
 
 Essentially the same result follows in dietaries Nos. 151 and 152, 
 where the milk eaten increased from 873 grams daily to 1,223, the con- 
 sumption of other animal foods decreasing from 541 grains to 481, and 
 of vegetable foods from 1,490 to 1,126 grams. In the first instance the 
 milk replaced other animal foods, and in the second there was mainly a 
 decrease in the use of vegetable foods. But while the increased con- 
 sumption of milk diminished the consumption of other materials, what 
 was the effect upon the actual quantity of nutrients taken and upon 
 the cost of the dietary ? 
 
 The answer to the question is very definite, and may be found in the 
 following comparison of the results of the investigations: 
 
 Table 26. — Comparison of nutrient* eaten. 
 
 Second dietary (No. 149) : Milk limited : 
 
 Animal foods 
 
 Vegetable foods 
 
 Total foods 
 
 Third dietary (No. 150) : Milk unlimited 
 
 Animal foods 
 
 Vegetable foods 
 
 Total foods 
 
 Nutrients per day per man. 
 
 Protein. Fats. Urates 5 " To1aL I Cost - 
 
 Grams. 
 72 
 40 
 
 Grams. 
 
 158 
 
 6 
 
 Grams. 
 
 53 
 
 464 
 
 Grams. Cent'!. 
 
 283 | 
 
 510 I 
 
 112 
 
 104 
 
 517 
 
 
 793 
 
 34 
 
 67 ! 
 45 
 
 98 
 
 8 
 
 65 
 465 
 
 
 230 
 
 518 
 
 
 112 
 
 106 
 
 530 
 
 
 748 
 
 26 
 
56 
 
 Table 26. — Comparison of nutrients eaten — Continued. 
 
 
 
 Nutrients per day 
 
 per man. 
 Total. 
 
 
 
 Protein. 
 
 Fats. 
 
 Carbohy- 
 drates. 
 
 Cost. 
 
 Fourth dietary (No. 151) : Milk limited : 
 
 Grams. 
 79 
 
 52 
 
 Grams. 
 
 Grams. 
 45 
 534 
 
 Grams. 
 
 Cents. 
 
 
 
 1 
 
 
 
 
 131 
 
 181 
 
 579 
 
 891 
 
 27 
 
 
 
 Fifth dietary (No. 152) : Milk unlimited : 
 
 83 
 37 
 
 
 64 
 
 372 
 
 1 
 
 
 
 
 
 
 
 Total foods 
 
 120 
 
 m 
 
 436 
 
 740 
 
 25 
 
 
 
 The results are stated in another form in the following table: 
 Table 27. — Summary of nutrients eaten daily per man. 
 
 SPRING TERM. 
 
 Second dietary (No. 149) : Milk supply limited . . 
 Third dietary' (No. 150) : Milk supply 'unlimited. 
 
 Difference (increase +, decrease — ) 
 
 FALL TERM. 
 
 Fourth dietary (No. 151) : Milk supply limited. . . 
 Fifth dietary (No. 152) : Milk supply unlimited . . 
 
 Difference (increase f, decrease — ) . 
 
 Protein.! Fat. Carbohy- 
 
 Grams. 
 112 
 112 
 
 Grains. 
 164 
 106 
 
 131 
 120 
 
 181 
 184 
 
 +3 
 
 Daily 
 
 cost per 
 
 man. 
 
 Grams, i Grams. 
 517 I 793 
 
 530 i 748 
 
 4-13 
 
 579 
 436 
 
 891 
 740 
 
 Gents. 
 
 34 
 26 
 
 It appears that instead of causing an increased consumption of nutri- 
 ents, the freer use of milk was attended by a decrease of the nutrients 
 eaten in the spring term amounting to 45 grams daily and in the fall 
 term to 151 grams daily. In the spring term it might reasonably be 
 urged that the coming of warm weather would have the effect noted, 
 all other conditions remaining the same, but this cause certainly could 
 not have been operative in the fall term, when milk was freely supplied, 
 for cold weather came on, and this ordinarily causes a keener appetite. 
 It is interesting to note that in the spring term the additional milk 
 replaced other animal foods, while in the fall term it replaced vegetable 
 foods. It is reasonable to regard this as to some extent a case of invol- 
 untary selection of foods, as with the advent of warm weather the tend- 
 ency would be to reject animal foods, while the effect of cold weather 
 would be the reverse. 
 
 The financial outcome is favorable to the free use of milk. Notwith- 
 standing the largely increased waste, the cost per man per day in the 
 third dietary is 8 cents less than in the second. 
 
 The total decrease in the cost of food during dietary No. 150 as com- 
 pared with dietary No. 149 was about $4.50 per day. The saving should 
 not be credited wholly to the increased supply of milk, because the 
 other animal foods were in part of a less expensive kind. 
 
57 
 
 The saving in dietary No. 152 was less, amounting to only 2 cents 
 per day per man, or a total of $1.57 daily. This smaller saving is equal, 
 however, to $410 for a school year of thirty-six weeks with the number 
 of persons included in third dietary study. It should be noted that 
 this saving was made in spite of the increased proportion of animal 
 foods, an increase which, other conditions remaining unchanged, raises 
 the cost of living. 
 
 If, as we have reason to believe, it be true that the average Ameri- 
 can dietary contains too large a proportion of nonnitrogenous com- 
 pounds, then the free use of milk, besides cheapening the cost of 
 living, accomplished another desirable result, viz, it raised the propor- 
 tion of protein in the dietary, thereby making it more rational. The 
 nutritive ratios of the dietaries with a limited supply of milk were 
 1: 7.9 and 1: 7.5, and of the dietaries where milk was freely used 1: 6.7 
 and 1:6.8. 
 
 SUMMARY. 
 
 The main results of these dietary studies are briefly summarized with 
 especial reference to their important practical relations to the economical 
 purchase of human foods. 
 
 (1) The cost of the animal foods bought for the commons of the Maine 
 State College during two hundred and nine days was 69 per cent of 
 the total food cost, varying in the different periods from 63.7 to 73.1 
 per cent. This shows very clearly the direction in which economy can 
 most effectively be exercised in purchasing a food supply. 
 
 (2) The freer use of milk did not, as is supposed by some to be the 
 case, increase the gross weight of food eaten. The extra amount of 
 milk consumed replaced other animal foods to a nearly corresponding 
 extent in the first trial and caused a proportionate diminution in the 
 consumption of vegetable foods in the second study. 
 
 (3) The actual quantity of water-free nutrients eaten diminished 
 rather than increased when more milk was supplied. This is in marked 
 contrast to the apparent effect of the free use of maple sirup, which 
 was accompanied by a notably large consumption of nutrients. 
 
 (4) In both trials the increased consumption of milk had the effect of 
 materially narrowing the nutritive ratio of the dietary, a result which, 
 in view of the recognized tendency of Americans to consume an undue 
 proportion of fats and carbohydrates, appears to be generally desirable. 
 
 (5) The dietaries in which milk was more abundantly supplied were 
 somewhat less costly than the others and at the same time were fully 
 as acceptable. 
 
 (6) These results indicate that milk should not be regarded as a 
 luxury, but as an economical article of diet, which families of moderate 
 income may freely purchase as a probable means of improving the 
 character of the dietary and of cheapening the cost of their supply of 
 animal foods. 
 
 10570— No. 37 5 
 
 O 
 
LB Mr '07 
 
 S*.