A dietary study of three institutions in Montana
by Elizabeth C Cooly
A THESIS Submitted to the Graduate Committee is partial fulfillment of the requirements for the
degree of Master of Science in Home Economics at Montana State College
Montana State University
© Copyright by Elizabeth C Cooly (1924)
Abstract:
As a final summary for all the Institutions, I would like to quote from H.A. Pratt and R.D. Miliner
[Dietary Studies at the Gov. Hospital for Insane 1902-3-H.A. Pratt and R.D. Milner. U.S. Department
of Agriculture. Office of the Experiment Station. Bulletin 150.] "Improperly cooked or flavored or
unattractively served food may fail to stimulate the appetite; it may be unfamiliar or too familiar in
appearance or taste to be palatable." Frequently one of the principal causes for table waste Is
unsatisfactory preparation of food including cooking, flavoring, and garnishing. When food is well
cooked and tastefully served, and attractive to the eye as well as pleasing to the palate, it is much more
apt to be economically eaten; —- a considerable part of the pecuniary, and indeed the hygienic,
economy of nutrition depends upon the methods of handling the food in the kitchen and dining room.
Much more attention can be given to this phase in a family than can possibly be given in a larger
institution, but even in the latter it is worthy of more consideration than is sometimes given.
Monotony in diet is especially to be avoided as this has a decided tendency to diminish the relish for
food.
Foods come to be associated with days of the Week, and pleasurable effect when the meal is a surprise
is very much diminished. Waste cannot be avoided but it can be kept at a minimum." It is interesting to
compare the calories and per capita cost for the Institutions studied.
Warm Springs Galen Boulder 1. Number served 1,411 150 140 2. Daily calories per capita 2,978 4,339
2,599 3. Cost per capita per day $.159 $.529 $.33 The range is quite wide, but each institution has its
distinct problem to meet both as to requirements of those served and as to the money available.
People who have never lived in an institution cannot realise some of the inherent disadvantages of
feeding In large numbers, and those in charge of institutions can make improvements only in so far as
money is provided them. The science and economics involved in providing adequate and pleasing
menus on limited cost, required a background of scientific training and practical institutional
experience. It is false economy to leave this vitaL phase of work in the hands of cooks or matrons with
no scientific training, no matter how competent or interested they may seem. Trained dietitians are
comparatively new workers in most institutions, but with the few exceptions which prove the rule, are
proving themselves invaluable. Their training demands a salary higher than the average paid in
institutions, but the saving effected, and, what is more important, the better balanced and more pleasing
menu served, prove the wisdom of the added expenditure. Many times, women who are too young to
be permanently satisfied with the long hours of service and confinement which usually accompanies
institutional positions, are employed, and this has resulted in a large turnover in this line of work. Most
of the complaints against dietitians by those in charge of institutions have this basis. It must be
remembered that this is a comparatively new field of work, and that time will provide a larger group of
experienced mature workers, who will not chafe under the restriction of institutional life.
Montana institutions, with the possible exception of Warm Springs, are comparatively small and the
expense of a dietitian is correspondingly greater. The problem might in part be solved by the
employment of an experienced State Dietitian who would work with the State Purchasing Agent and
with those In charge of each institution. A more permanent policy could thus be established and the
local dietitian or experienced untrained worker, could come and go without too seriously upsetting the
routine of the institution. The State Board of Control in Wisconsin has recently adopted this plan. The
fact which the public in general and State Officials in particular should recognize is that the field of the
dietitian is a specialised line of work and that the average head of an institution does not have, and
should not be expected to have, the time or the knowledge to administer this phase of work with the
desired efficiency and satisfaction without trained assistance.
A State Dietitian could undoubtedly render service to other institutions of the state as the Vocational
school for Boys at Miles City, the Vocational School for Girls at Helena, The Orphans' Home at Twin
Bridges, and the Penitentiary at Deer Lodge. A DJBBABT SBBM
BY OF BBBBE ZES?3 %
Bf%
8 BS IR M
DREABA
ELIZABETH C» COQLY
A EHESIS
Submitted, to th e CmduaM Committee Im p a r tI a l
YulYillmemt o f th e requirem ents f o r
th e degree o f IH eh few o f Seiemee
Im Home Economies a t
Montana S ta te C o lleg e
Boseman8, Montana
June9 1924
y y ,
Co^>. I
PROLOGUS
In w ritin g th is survey, I wish to thank Governor Dixon
and President Atkinson of Montana State College for making
i t p ossib le fo r me to make the v i s i t s which I made to Warm
Springs, Galen and Boulder.
I also wish to thank the Super­
intendents o f those In stitu tio n s for the many cou rtesies
shown me during my sta y .
E sp ecially do I wish to thank the
D ie titia n s , Miss Helen Nowak, Miss Dorothy M iller and Miss
Sophie Anderson, and th eir co-workers for th e ir hearty co­
operation, without which such a survey would have been im­
p o ssib le.
To Miss Gladys Branegan and Miss Mirdyaleen Maxwell,
I am indebted for th e ir constant in sp ira tio n , guidance and
h elp fu l ready a ssistan ce in compiling the r e su lts of the
stu d ie s.
46213
The f i r s t d ie ta ry stu d ie s o f any k in d » in t h i s Cotmfry0
were made between 1880 and 1900o Host o f th e s e were c a rrie d
on in p riv a te fa m ilie s » f o r th e purpose o f fin d in g the f u e l
and "nutrim ent" value o f v ario u s foods common in American
D ie ta r ie s,
A ll o f th e foods in th e d ie ta r ie s were analyzed
to f i n d ; t h e i r chem ical com position.
The r e su lts o f se v e ra l
hundred such S tu d ie s0 c a rrie d on i n a l l p a r ts o f the U nited
S ta te s 0 have been recorded b y .Br* Atwater and Mr* Bryant (a)
This p erio d marks the f i r s t b ig a d v a n c e .in .n u tritio n 0
The next few y ears were devoted to studies* mainly of
an ,economic mature* g e ttin g ty p ic a l American d ie ta rie s *
from people in v a rio u s occupations*
The o b je c t here was
to -see how th e occupation in flu en ced th e quantity, o f food
eaten# and how people w ith moderate o r l i t t l e means could
o b ta in th e most energy from foods w ith .the sm a lle st amount
o f money®
While th e m a jo rity o f th e se stu d ie s were c a rrie d
on w ith p riv a te fa m ilie s * .some were a lso c a r r ie d on w ith .
groups such a s th e D ietary . S tu d ies with, th e Maine lumberman
and a ls o D ie ta ry S tu d ies w ith Harvard students® (M
From
t h i s work: was evolved A tw ateriS S ta n d a rd s.fo r D aily D ietarie s (e) which a re as fo llow s:
(a)
The Ghemical Composition o f .American fo o d M aterials by
W0 Q0 Atwater* Ph® D6 and A0 P 0 B ryabt* M0S0 b u lle tin
U nited S ta te s Department o f A g ric u ltn re 8 O ffice o f th e
Experiment S ta tio n 0
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StizdleES of the S1Ooa1of the Maine Lmbeman .<=‘1061-1903
•W
B d M M fItM b : ijn ite a @ W e* b e # * e f
-S allet l h
0 ffle e '&£■ tW BipWriaiW Bfa?
,# o n »
Mefhoae ana B esnltg o f in v e s tig a tio n on the Shew ana '
Beonomy o f S1Ooi by WoO=Atwafer^ B n ile tin B la JJnifea
■.Sfafeg,.BOpantmen f of AgnictiXture». OffiOh o f th e Bsgpenl-
ment Station*
r
v
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Io Woman doing lig h t work:
p ro tein
Brms6
90
Ba-woman •doing; moderate work#
Man;doing sl&entary work).
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Oalories
M1
3.00
%Y00
as
8080
0800
$6 Man doing muscular work.
W '
MO
Sb Man doing very hard Muscular
MG "
Man doing li g h t work
do Man' doing moderate work
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4150
'
8800
I t was no tea in fin a l Hg the ehemieai Oomposifionof foods
th a t neatly a l l o f them contain ash of gome kiB&.
W in g the
'tM r i big Bdyanoe in n u tr itio n ^ # e e ! a l ,emphasis wag piaeea
upon the kinds o f agh,a on minerals as .they, are now O aileai,
which, are. present In th e foods we eats
Certain processes of
manufacture and cooking remove a large p art of these# 'CaXCluma which |a essen tial f o r bone buildinga blood coagulation
and the normal functioning of the heart musclea phosphorous,
which also aids in bon© building and has to do w ith the nerve
control -o f.all muscles:^.' and Ire n a which aids in the formation
of hemoglobin i n the' blood, 'are -the minerals -which are" most
often and most lik e ly to b e ■d efic ien t in our d ie ts a Bor th is
reason the calculations of these minerals with th e ir standards
'Iiaw
"this
Sfhe pMae
q£
■la l*
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ntitM fi oa,:which now ooonp.3,e.s the 'Oeiiten-,oi'
A ttention &0; th a t of the ^Titamina» A tpyosent the ye ,aye three
well e S tahli she & one s.o. Vitamin A 0 vitamin 3 aM vitamin,
Several others aye waiting, more -extensive experiments' to prove
th e ir4
tv*
since none of these illu s iv e suhstanoee'--hw e •
been iso la ted eho mida lly y we have no quan titativ e measurement
for them4» She re la tiv e amounts present or the absence of them
in any given food is. indicated by plus and minus, signs*
W
Qhemistry of mod a m N utrition* 19#» Pr*
mane Pp6834 fO .308' Sh'd 3 # to 34@6 ' '
Q^ eh#i>-
A lack of Vitamin A causes an eye trouble Called Gpfhalti
mia#
This vitamin is found in butter fa t and cQd-=Iiver o il ^
but i t i s not found in p u rified or rendered fa ts or O ils0
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V/ ■
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, _ ■Ihen Vitamin B i s d eficien t ^ there is f i r s t .a IoSS'' of
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appetite^, then lo ss o f nerve control and fin a lly .Beriberi
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develops6 This is prevented by the free use o f green Vegeti
tables#
of; a il. the vitamins b vitamin a is the most .apt to be;
defielenf in in s titu tio n a l d ie taries* because i t i s destroyed
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by heats
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scurvy develops when th i s vitam in is deficient 0
Tomatoes, because they Contain so much of this vitam in and
potatoes because they are generally eaten in la rg e quanti­
ties* and.do"contain so # o f the. substance a f te r they are ,
COOheds, are valuable sources of
wq®*-
however^ as free a use
as -,possible of fresh vegetables and f r u its is much to be do*
f a t* - '
y '',
.
. ?rom ■the above ,ife eati b^
Wh^ i t
#0
$0
bats' -a - variod. (U o ty and. a lso the-im portaneQ of-hating, foods
in WS T lWt ■-proportion, to adequately- meet the playsiologloaX
neM s -of th e .b odts •
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With these points, in,mind l e t ns review what has so f a r :
t . ,
been none W v fin i e # -conditions in pnblie •Institntions i n . the United- States*
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'.In.1-900' Dh» Atwater- investigated the dietary 0ondltionS
of. th e insane asylnms of lew Xonh S ta te 6.. under the anspiees
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o f.th e "lew'York s ta te commission in Innaeyst* The next year
H6-A^Ffatt and EoA6-Miliner made a .sim ila r stndy a t the govern­
ment Hospital f o r the. insane near Washington* I 6-O-S- la te r
Dietary 'stndies of Fnblle I n s t i t n t i on i n Philadelphia were
carried on by lmma smediy ,',and Rs--Dskilner^
(a)
The vitamins * 192S.. Sherman- and smith*
P a ra lle l to these S tn ales6 HsisKnight*. H6-Ae-Fmtt and. O6Pg
iBangworthy carried on sim ilar stn d ie s in public in s titu tio n s
In- Baltimore*
Several other s ta te s have followed the lead
of these s ta te s § -Ohio*. I l l i n o l s 1, and 'Kansas*-
In Missouri*
Miss dune -Findley reported on four hospitals- .for the insane*
we had access to Miss K indle^s study.* However the av ail* .,
able literature on the other dietary purveys la very wagre*puro ose Cf thl% Survey She purposes of. these studies were to observe d iffe re n t
typ&g of itie titu fio n si to obeerve eonMtlons of food prepar­
atio n In fcixm% ;to find the amomit of food use a, and the ■atiounto
wasted*- to note .food SeleetIonoa. cost and quantities bought;
a n d /la stly t6" note' any special' way# o f heaping' feh nn .paSents-^
firs t/fo r./th e inform ation and. eaperienoe o f the ::iw e s tl^ to y
and secondly, w ith the thought th a t the re su lts $ |, # t be of
in te re s t and.'value_to the. .o fficials of the resp ective Instifn=
- - -■j
flons>
, "\
a
. methods of O btaining Data
I we&K# v ie it was made a t each lu s t i t u t i on* %he f i r s t
day was generally spent in observation of conditions noting
any sp ecial features about the diets* patients or methods of
!heaping track of them*
ZIesct0Lv i s i t s to the .dining room o.;r
roomsp k itc h e n and storehouse were made*
fhe menus: fo r two weeks periods were obtained* and In
every case those fo r a'month o r two before were studied to
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, be sure th a t the ones for the week of study were ty p ic a l0
Amounts of food were recorded on cards from day to day*
lo s t o f the food* u n ite of purchase and u n it c o sts were also
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noted on these cards6
fhe to ta l number of people served-* the to ta l budget and
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the food budget were also Uotfda-.
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WL@ui#&oB8 of the calories^ minerals # co st and vitamin
content were made af ho#*' She cost per person* per day with
the number of calories* and the minerals received: is. given
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ii| the & m m $J with each'
A l t dalonlatiotis
i&homtoyy, Maimalt; . - .
- ,
.. B o s e EietMa foi? abbreviations o f M gtary C alsniation .
w ith large. % % antltl#,wa$. &&$&■*.: With-, w .e ^ e p tio h : i t 1
■.
£onaa, essel'len t^.' in .salonlating. the ;laeti. grov^ .%nimal . , ,
%)#o&mta'' SKSlnsiye, $£
a # f a t , t h e pastors i i i
not prove Oizt0 so i saiciziatea the to ta l, ca lo rie s ani p ro ^ , ■
te in calories as naual. 0, and SnhtraOted the p ro te in ealori.ps .
from- tW: to ta l 'c a lo iie s to. get the f a t calories.*
in. no case
In the group were carbohydrates considered'since they were
present in anoh very small amonnts,
With th is exception
the. facto rs were need as they stands
(a)
Mrs* # r y Swartz Bosses* laboratory handbook for DieteM oa
(B e v W d m d itlo h ie # )
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The Study a t Wam
n -i n i f Ii i 'l l , r. Il ■ ■ Ii
» n m r i i '- n
■— —
She type tih purpose of the in@ti.tuM on Was:' hm of the f i r s t
things noted in my v i s i t s to them a n atu ra lly great "Variations
wore, to he expected in the in s titu tio n s as th e ir problems were.
So different*
Warm Sprlngs8. the State H o s p ita lfo r .the Insane*
i s more than a prison fo r confining these, unfortunates# -As the
tefm 'hospital In d ioates8 medial 'treatm ent is ,provide#::for- ho&les
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and.-minds fr which frequently re s u lt In cure Sb" Many are of course
incurablec, fo be sure* the p atien ts have th e ir "disturbed^
times* but many-of them are p erfectly rational ^much of the timed
Ittost of them are quite harmless*
A number of th e patients- have
th e ir daily work to do* though none of -them are forced.to ‘work.'
i
i f they do not wish to*
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Generally* the ‘patien ts are quite w ill-'
Ing to do what is asked of them* ''Por this reason the re is very
l i t t l e expenditure for help ether than fo r supervision*
Wam springs is a smell v illa g e in itself*, with w ell kept
lawns and several fine buildings^-, superintendent hr* Hathaway
and the o ffic ia ls liv e In- cottages which makes the, place: Seem
le s s of an institution*
The Main H ospital houses* the Beceiving Ward.-* the E pileptic
Ward* ahd the H ospital Proper* and also a Diet Kitchen#- The men
are housed into the Mitchel Building (where the working men are
housed)® and the two yards*
The women are grouped -in th e ir own ■
quarters* according to th e ir condition*
The main kitchen i s
in & $epB3?at'B 'W ldijaB ^' Witlh.' aontBim W bakery and empdcyeea
dining n o S h e
eommissany ie donated judt; TbeMnd the building
■ At the time the study was made,, Fovembe# 4*10, l92Sp, there
were 168 employees0 and I d l l p a tie n ts ^ Many of the p a tie n ts,,
worked around doing various things under the supervision of an .
■employee*
The attendants .Worked eight hours & day.* and S think
fared very w ell as f a r as menus and things, to eat werdhoncern=
©da- They had a system- of. ra is e s in Salary which tended to, make
'them .more permanent*
They s ta rte d in with $45*00 per month and
wore r a i s e d - 00 every three months u n til they h ad ■rdahhed
!
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SdSoOO a month# which was the. maximum salary among_attendahtS=.
■ Most: of the people working in the kitchen were, patients.*
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A
fo r th is reason* they were not always as clean as they might ■
have been* the d ie titia n having to help watch constantly th a t
th e ir aprons were elea% but the pat lent s d id v try to ^eep the
equipment and place in f a ir condition*
Miss Iowak*, the d ie t­
itia n , had. placed an,-order for new steam k e ttle s and hoped to
have them arranged so th a t the kitchen would be more convenient*The k it Chen i t s e l f wan lig h t and had plenty of window s p a # fo r
ventilation*
The space a lio ted fo r baking and the number of
bakers was not su ffic ie n t to supply the v a rie ty fo r the p a tie n ts
which was given to the employees* A ll baking fo r this- In stltu =
i
tio n and the bread fo r the .State Tuberculosis Sanitorium a t
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Galen* .four miles away* was done .there*
This was a l l in charge
o f one balrer>
I f th e re eomld' he,ire been an o th er more v a r ie ty
eoulcl have b ees provided- in the patienfea8 menua@
. frIn p ro v id in g f o r the p o p u latio n o f a h o s p ita l f o r th e ±%b*
sane c two fundam ental p r in c ip le s m ist he recognised^
F i r s t th a t
the k inds and amounts of food he adapted to th e p h y sio lo g ic a l
needs o f the p a tie n ts * and second* th a t th ese demands d i f f e r
w ith d if f e r e n t c la s s e s o f people**1
One im portant fu n c tio n o f the brain i s to re g u la te mets^
hOlism6- AlShongh very l i t t l e i s y e t known o f the d ie ta ry re**gnirem ents o f the Insane* i t seems probable th a t i t would be
above th a t o f a normal group o f persons#
A 15 to 20$ margin should be given in food to allow f o r
these V ariafions6 ( a ) 1
A ll the v e g e ta b le s were p eeled by p a tien ts. In stea d o f list­
in g a p o tato p eeler*
Of course nothing had to be p a id f o r p a tie n t
help* but the average w astes for'"a week as given by th e d i e t i t i a n
were#
E o ta to e s^ -^ S S lb s* p e r 100
O arro ta-~—*"20 lbs* p e r 100
Butabgas-^--BB lb s* p e r 100
fI u r n i p l bs* p e r 100
(a ) p i e t i e s in. R elation, to H o sp itals f o r the Insane* by W# 0*
A tw ater6. Ph6P*
Annual Report 1904 o f the IT6 So Department o f
A g riculture* O ffice o f the Bsperimeat S tation .
* 2 .0 ^
A s i4 e ' from t h i s erne Item* whiah i s s s isefeiM fcia s o f felilo.
B lzerg. i s Ter^ la rg o * the w aste seemeS. to haw- h##a ea t to fete
misimwfle-
To two o f fete b o l M i s g s food was c a rrie d through a s m ite rgrosad passage o s ferscte* i s fiv e g a llo a C o s ta is e rs ff To fete
h o s p ita l i t was c a r r ie d i s a food c a r t across fete grounds*
O ften the food re a c te d i t s d e s tin a tio n cold* p a r tly because fete
COBtalaerB had no covors and p a r tly be can so I t #8# o fte n ready
q u ite a w hile b efore i t was time to take i t to the s e rv ic e rooms*
T tere i s a need f o r q u its a b i t o f equipment to mate th e M telien
and b a te shop as e f f i c i e n t a s they should fee*
One th in g th a t
world add w r y much to fete comfort o f fete p a tie n ts * la to h aw
steam ta b le s i n s t a l l e d in th e s e rv ic e rooms* a s th en the food
Which ia supposed to be served hot* may be k ep t th a t way* .
F o r th e most p a rt food th a t was not served was re tu rn ed to
the M tc h e n and made in to hash*' As was s a id before* the a c tu a l
ta b le w aste was reduced probably to a minimum^
Most o f t h i s
\ms in th e form o f te a o r scra p s o f bread o r stew*
The food d e liv e re d to the door o f the se rv ic e rooms was
taken in and p laced In serv in g s dish es on the tab les* where an
a tte n d a n t helped, th e p a tie n ts to it*
An aluminum cup* p la te
and spoon were provided a l l p a tie n ts except those who were
n o t so s ic k and who could use a fo rk and k n ife w ithout danger
fee them selves o r others*.
These l a t t e r p a tie n ts have se p a ra te
dini'Eg rooms*. Eaoh p a tie n t M s two slio e # o f bread &ad a p at
o f odoo at- M s Pdaoosf, Wttaas -fcs s i t s down to- the tabdo# ■ Ih e f
have a s msoh to e a t a s DWy wish*
la g and te a At noon and n ig h t*
b re a k fa st food»
Qoffee i s served In. th e morm*
Skism ei m ilk i s se rw -i w ith the
Borne o f th e p a tie n ts receiv e m ilk to a s t in. the
a fte rn o o n asid e frost t h e i r re g u la r meals*
On th e whole th e emplofees^ means were monk b e t t o r and
th ere was mwh more v a riety i n them th a n i n th e patients-'45' Rienns6
However* I was- to ld th a t th e p atien ts-4 monos were ianoh improved,
over what they had been b efo re the d i e t i t i a n came* ■f o r -ekam**
■pie i n the E p ile f ie Ward there- were SB p a tie n ts*
Ihey had been
re c e iv in g every n ig h t except Wednesday and Snndayst SO- gallons
o f beans* o r over a guart o f beans p e r p a tie n t*
I h l s was reme^
.
-died when the d i e t i t i a n -eaine*
Miss Howak makes ont the v eg etab le l i s t f o r two kinds o f
v eg etab les* o th e r th an p o tatoes* a day* the w o k b efo re they
were to. be used and- -sends I t to the- -Gommissary*
Wlwf d e liv e r­
ed thorn to th e basement o f the k itc h e n the day b efo re they
were t o be need*
!h e re was ignite a wide range of v eg etab les
d w p ro bab ly to the f a s t t h a t . many o f them were ra is e d on the
farm by the p a tie n ts *
a l l cooked*
Ihe o n ly o rltio ls m i s t h a t they -were
l i g h t it. not- have been p o s s ib le So sh red some o f
the- cabbage -and serv e i t rawf
v itam in content*
Ih is would have in cre ased the-
Bri@4 S m ltB wMek w©rs t© be s e w e d W W n ig h t during the
TTiater mere aesz&y gone i m # l the la t t e r part e f my study when
th e w in te r ahipmeat a rriv a d *
a##!## were need 1# p laee a f th eses
99# meat* exeept fe r SRmasqr* was aObmaye WeiEate** aaa 6ft
SBHday i t *88 Eeaet Beef*
fere i t wae often toagh*
9h& Cheaper mite were ased end there*
!Gsr th is sonneetieh I #&8& W qwte
from some ^Dietary Stndles in Baltimore*^ I&) %hieh say#;
HjEn planning In a tita tlo n d ie ta r ie s whether fo r the ag&gL,
the middle aged* o r TGbwe yomag, hnmanlty demands th at some <*0"»
Oonnt be tsdam o f the oomfort as w e ll as the n n tritlT e regn&re*.
meats o f STae inmates* e sp e e ia ily when they haw Woema wa&ds <>3?
the S tate throngh ao f a a lt o f th e ir own*
Tfe what exten t the
D ie titia n ILei ju s tifie d In going Tiegroad the mlnimtm ration*
TfislnlL i s o o n sistea t with safety* or beyond the mlnimnm o o st
fo r variety^ # sake* most depend Bpem the eharaew r o f the Sn*
S titn tlo n and the fm d s a t i t s d lep osalt
!here are* hewewr*
many methods by which -variety can be obtained, w ith X lt t le o r
no increased c o s tOts
fa} D ietary Studies in Baltimore.*
/
,Bbt X* m ig h t* a*. A*. P r a t t *%n& 0* 3P*. langworthy—D,, $*
DepSja- o f Ag* O ffice o f th e Experiment S tatio n *
B u lle tin 225—page # *
*10—
He au "f e r -a x?eelg
Simte.T
Byoafefast
B yeaM aat
Oatmeal
B real a n l Ole#
OMfee
Z ried P eta te e e
oatmeal
Bread and Olee
Ooffee
f r i e d P otateee
B la a e r
Blaaer
Eeaet Beef
Steamed Potatm #.
Oarrot-B
Bread and le a '
-
H eat StewSutatagBB
Bread and fe a
- Supper
Creamed lu r a ip s
Bread
le a
SasB
Beep Apple PleB reak fast
Oatmeal
Bread and Oleo
Coffee
fr ie d Potatoes
Banner
Meat Stew and Ve@&
Steamed P o tato es
S p l i t Beam
Bread and le a
Oreaaed Cabbage
-Corn bread
ie a
Sam
Breafefast
Oatmeal
Bread and Oleo
CqffQ#
Banea
BlnnerS e a t Stew and
S ilo ed P o tato es
Beets
Coffee Cafee-laa
.Supper
Creamed lu rn lp s
B a lsin Bread
le a
Hash
B ried Apple Sauoe
Blee OGOfeBd I n
m ilk
lea and bread
Dried Apples
Basfe
BgesKfaat
Oatmesl
B rea l a#a Oleo
Ooifee
B rfel Botatoea
Oatmaal
Bread sad Olee
GojSBsa
Bried B otateea
BlaaerMeat Stew sail S p ag h etti
B eets w ith T iaeg ar
Steamed B otatees
Bread sad le a
Giager Bread
Moat Stem and Maoaroai
Steamed P o tato es
Bee t s
Balein-Bresd
fea
Sapper
Qreamed Ratabagae
Apple Ssaoe
B iseaits
le a and Bash
Oreamed Mized Vegetables
Bread
Bash^tea
Baked Apples
B rea k fast
Oatmeal
Bread and Oleo
Ooffee
Baked Beans
B iaser
S e a t Stew and Vegetables
B oiled lm rnip and Emtdbagas
Steamed P o tato es
Bread and le a
Sapper
dreamed Qabbage
Qorn bread and l e a
Apple Sanoe
Hash
0 oaw#at
* Different oereals were
to be glvem as sooh as
the w in te r supply earns
in* I h i s had not been
provided b efo re*
-
Kind: of Food
Founds
16 -
T o ta l C alories
Times Served
P ro tein
Fat,
Carbohydrate
,
Oatmeal
L 894
Bice
294&
M acaroni.
63 .
7
. 1 ,593,108
. 262,836.0
143,520
3
477,090
43,291,5
16,492
2
102,060 .
' 13,230*0 ..
' 1,186,752»
S1Io n r
Bread
42
I
I »186 ■
2,620 ■
68>040
8,820,0
' 1,680
14
1,8.88,980
244,660.0
46,640
21
, 12,600,800
1,881,600,0
200
2
324,000
• 29,400.0
15
H ospital'
7 times ,
Special
, .26*730
2,835.0
11,200
,Oornmeal
Omekera
.
1/6 oz.
box
Oom Flakes
,
.
.
- .
i
S o ta ls
17,081,658
S p lit Beana
-200
Beans j Baxry
60
’
X- ■
86,310.0 '
'l
- 94b#Q&.
.
.
.
'410 ,600
.24.,000
_
..C-V
•
- , .
.
,'-■1 " i'-ir-
C arrots
■
1,836
2
• 333
5
.
.
Tnrnips " '
877
2
Butahagas.
2,766
‘5
Potatoes '
4,434
14.
Tomatoes
t Canned J• Cabhage
104,000 :
Onions.
808.5
acid ‘
*-
v - ,
^
222 *000.
49,788
• 1,330,200 ■
133,020
189,600
F r e s h Apples
J
414,900 .
S
200
Raising
15,786
1*580
Dried Apples
—
'6,994 :■
131,550
4 i.060
hash,
soup
acid
,
acid V
.66,50.0'
.r :
v , . '' -
’t-- X
■
;
■■
,288.600
••
......
.1
'
''
V - .
24&i368
babe
43,956
base
I
2
32
acid ■‘
13,695,832.
18,200
33,048
491960
45
3,840
I.
264,000
2,480
2
595,200
500
2
396,000
•
"
275,400
'
Acid
acid ’
28
. ■
acid •
19,095.0
» ..\f I
.Beets'
acid
283,400.00
, 4,800 ■•
acid,
I
1,537,420.0 '
14,000
J,
I
57*540.0
11,200
80,000
} ‘
fa ta ls
.-.
2,486,946. . 898,880
316,000
acid
672,000 . IOjj047,200.00
73.5
'910
-acid
-417,306.5
.;
Spaghetti
Acid hr base
I , ' , . ..... .
.
115,764
;
810
■ ■576 , 13*200
'
.
.
-
37,200
—
19,800
—
—
base
365,112
base
1,197,180
. base
3 *'440'
28,440
•
base
161,160
base
3,264
base
■ 250,800
base
558,000
base
376,200
base
•
■■
v
■Etimpid's
Oiicium
T 7T ^
9.616860
4.626606..
' ‘
’ I ';
Poqiiaq/
Pdqjade.
FhOspherouBr: - ,.a ^
a
,
S^p#8
: '
0.28272 ; '•
C.015360 '■
■ ■ ■ ■OMt Cost
01^39^2
#9.09 pdf 90# mok
Oo0026505
, 6,80. pep 10Q#
^j
/0,05 g e r lb , .
' -O.D9D72
f *■
0.009240' /' ' 0,06940 • '
0»0005040 -
0.05 pep 15.
0.203200 '
0,0116600 .
4,16 pe*140#.
0.1008000 .
0.10 pep lb a f
1.07272 :
0,0007560:
#9^.06690
HO sabka
10,98496
; 400" sacks’
0,15900
8 ,1 0 0 0 0 '
'
0,036000
0.38000
0.0018000
8,90 pep IOOg
6*80000
0.0.03300
0.01530
0,000225
Gi66 pep p ete . 1
0.66000
54150# W e .
600. sacks
. 200 sacks
>
6“24 pkg.
Gartons
0,01400
3.80 pep IbO
5,60
•
: 6O-10O#saoks
0.0960
. 0.28260
0,00420
5,90 pep lOO
3 .6 4 • •
. lOO-lOOfsadks
0.18648
0,0182000
0,008616
tv
*!*r'
■■ *
-7.
*»
n
-
«*
+-
■*
+
Z
*. '
2E
2C
Z -
169*76
0,94200
0 ,p # 2 #
■0
40 p e te s ;
0.3200
1.23460
...iL,*,,...
0.61604
' B;
-
0.07000
0.1521650 "
■&
•
80.00
.07 pep pkg.
o.aiso
■ ’
5-150# S b ls.
34,68000
10,41600
15.82242
i
.
3.024000
3.962966
V nite d f
■ ■ Bttpebase ■
.Sotal..Cost
4
4-
-7
X
+
X ■.
f
4-
. 9.14
.i.oo
pep
ipo
18,36.
,
. Haiged most
. 0.15318
0.001998
1,00 pep 100
8*89
0.58128
0.40542
0,0,04385
l+oo
pep. ioo
8.77
2.04684
1.64896
1,00 pep 100
87.66
0.62976
2.57172
0,057642
1,00 per 100
44,34
8,000 sacks .
0.09495
0.01170
0.000180
2,10 case 6/f-10
9.15
0.7UO0
0,45820
0,017980
1.00 pep 100
15*80
800. cases ■
6# 10
.109,000#
0.0109$
0,08540
0.000192
1*00 pep 100
.92
Raised most
.064000
.096000
,000000
8,09 pep
.173600
.297600
,0074400
.102000
,396000
*0069000
100
.
i
•. Baised most
+V
•Balsed most
»*
'80,-000#
.
' :
t
*¥
■ 4*
-hH-
.*? * +f ' ++4
t '+
++
++V
-H-+
-t-V
44-
-
S
++
+f
16.06
11,008#
SE
++
-P-V
2,00 per 100
496,00
■■20~100#saeks
Z
+1-
-7-V
8,00 pee ioo#
86,69
'7,000#
Z
x
4.7^
..........
KW
.j Of FoM
v ■
■ CJanned
■
Apples
gkigar
,-Times. Serred
e
_
650
working Grew ;
\
1.960
75
'
Vi •
3,656,640;
337,737 ■
067.72
-
■■ S. ;
• H ospital
60
I
1,881,000
Oleo
294
56
145
14
1,029,000
7
98,000
5
.507,600
.20
B u tter
S o tals
I
H ilk (wiiole}
' 672 '
le s t
4060
T otals
5 don.-
. 10#
4,668.5
2
I
•990,000
acid .
- 764,442
acid
'
'4,
******
5,400 1
■iis•**¥*•
«*»*'*+<
I, j-
working crew
■ Si
14
in baking
21
;
• 40,500
'■ acid
acid
/ 1 ,8 0 0 ^4 2 ..
1,281,000
1,029,000
98,,000
■507,500
70,000
70,000
8*600
2,989iOOO
-'■ ■0,500
Vimj*
;■
acid
.
*' -w
W •
-
acid
. acid
add
;• wwiwv
'a d d
r-
acid
2,989,000
211,680
40*320
. 107;820
2,400*000
^216*000
1,215^000
add
irf ■»»
' 4,200
490,200
—
—
—
1,709,400 ; ' ■ I' * sS-.
add.
i ?6oo.;
6,000 '
840,880
3,276,^80
S a l t , Tea, O ofieei Tfanila , Vinegar, and other condiments
■
850,130
1566,950
“
’ '
29,426,450 I A s s s a .
' 63,480
,
;
Grsni T otal
5,318,905
/
,1,800,642
S a lt Pork
Skiin Milk.
.-
6,400.:
V ' ' ■
40,600
Baeoii
3*888
*^W
*P*',
base
•
30
la rd
."!-V1 ■, "
764,442
Z olassea : •"
12
. ■ ;■
SOtals
Oream, 1S, 5,€ .
1,875
$90,000
21
"
Symp I 1/6 lb s ,
54 1/3 0 # ls.
Oti$n, Stareii
--------------- ----- ---------------- —------ ----- -—
I T otal O alories . . P r o te in . ..... F a t
' , Oarbehydrate / Aeid or. ,base . ■
m,mmL
Pounds,
6,7203000
^ ,1 6 7 ,6 1 7
base
base
'
.660050
.000600
.0000150
6.678820
,1071480
■5.104660 .
Pounds
,.
Iron
...............................
Onit dost
,063300
,001320
.063300 .
.003,320
.0002190
.
2,40. per 6#*»10
.0001452
. A '
X
600 sacks
.25 per g a l.
- 15.87-|- , ; ,
, '3*56 per ease ■
,21
. 27§- per 4t»
3.30 .
1.20 per g a l.
10bB4& g a l.
h h ls.
' case
.
-M
•
9,00 .
■
-
h b l,
75*56
.86 to »29#
.037530
------- W - , ,
—
. IlQ -eases
56;57^
.15ff per #
,* 048160
U nits of
.. Purchase ■:
&6S9.78
»0002190
• * “- * * !
...........
T otal Cost
10,25 pef 100#
I , Wl
—
:
Pounds
Phosphorous
S
Pounds
Gaibitim .
Farm
60,86
-eA-
500# .
8,40 ,
: +
Farm
charged to Pork
^
t *
Sender own
.
•«i**^w *
<*»*■***»
.000150
.8000020
»40 per #
>
.048210.
.< 0 8 7 7 0 0
" »0001472
.806400
■.624960
»0016128
2,349000
■.
4,5659000 ’
,20 per #
.40 per g a l.
.0607300
.
,008040
.016800
5.695570
4.481760
8.053610
8,86426
;>A
j# 4 5 5 1 6 5
----
|
.0005000
9*28 per ease
-,0116713
.20 per g a l.
+0727213
'
. ’ make own
make own '
102.68 ■
395*00 meat \
& soup hone)
. 1,60
108.40 :
+
+
'
36.906020
•
-
Farm
■
4-6cowS
•*<
5 ease wk*
■
farm
505.00
'
■■
*2523133
# ,5 7 5 ,6 9
.
5
14,00 ,
,
+
+
.
,
---- -----------
'
4.00
GmideB .
. pfaogahogpus'
OaiQliim
Ifon
WiV4. ' 'j# Af
per day
1820
Oeseals
Dried Iegumea-
Vegi0^Fsuit
4103SGO
. 5&656,6&0
370
lt8OO»042
Fats
%,989?000
302
211,#0
21
•le a f
5,276»550
17966223148. g rl
61^
18864480
'4
Sugars
E Ilk i^ h o le j
indiy*.;
Ivlg^
,619%
2318^48004
:i*234to '
.89%6?49
^0029
..%83919
^00222
>0349
}@%299&
364848533
332
181738 gf
715^745626 g s | .072465 g%| 68>930745gf> .006979 g&,
[554^7438
«0561
8^2446'
^880^20546
>29161
48V537744
>89796
100006
>099207
-v 17*0781
*00172
- g02l58%6
•275*70688
>02771
;1015*50978
>40645
;
■
>36936 ■■
' -I
*0008
*004913
»00001
.
*0000023 . .
*.7305884 I »0000754
32>9427480
*0033352
f I
PAoteto
4»5S6$930
459
Pat
6,723,000
279
19,167,517
1940
29„426,450 ,.|
2978 v
OasiiShydsate
•Grand Votal
Patients .■
V etal Coet
I. 1*66303
1,411
#1575669
ger wk».
StandasC '19
/#,169.,
. per dao-;
4
: .»07 gf
o.
■114*2526249 >0115693
tandafd is
Standafi is
' 1.32 g k
' •
,015 -•;
S . $ a s * M . z.& & '. i A s a . ; & w i m & i
?
' .t
.
V-
i
“ 19=
Gommentg- -os the Summary
BBaye Geema to be & f e l r l y goo& p re p e rtlo a o f th e
feed eonstitneB tSo
The m in erals seem to be w e ll snppliede.
There ie monotony in th e d i e t Sn two o r th re e p la g e s 9- f o r in=
stan ee always heef-stewa
ehoap?
SohM n o t v e a l stew fee n e a rly a s
GonM not th e re he a p o t ro a s t one® i n a w hile?
some e n t i r e l y d if f e r e n t Mnti o f meat?
i e nmiBoally goo#*
Or
The v a r ie ty i n vegetable
Perhaps some might be served raw instead o f
b o ile d o r ereamed«The v a r ie ty o f d rie d I m itS ordered was m nnsral f o r an in-*
a t i t n t l o n and promised to make a more pleasing- d i e t &
I n lo o k in g over the v itam in eontent of the foods,, they a l l
seem low , ctoe p a r t i a l l y to th e la rg e amoimt o f m ille d c e re a l
s t a f f s need*
Onr knowledge o f q u a n tita tiv e v itam in requirem ent
i s v ery I l a i te d , and th e re may fee- enough to prevent -any se rio u s
tromhl©ti fent s t i l l the q u a n tity seems too low f o r s very wide
m argin o f safety*
The c o s t I s v ery low e s p e c ia lly when compared w ith IpofO
p e r day f o r the employees*
Sneh v a r ie ty could not fee given to
th e p a t i e n t i f i t i s necessary to keep th e low p e r c a p ita cost*.
In Sieg Plndloytg study made In 1917* when potatoes wore high,
showed th e p e r c a p ita c o s t f o r each o f the fo u r S ta te h o s p ita ls
which she v i s i t e d in S isso n v i were IL 28, |o 2 l b |*19: and $*80*
—BO?
$M s was b efo re war ■p rie o s -Iiad M d t k e f r effeo6;»: ■ fk ln g e wiiieh
k ep t th e prie.ee d e w a t Warm Oprimge were th a t the farm eap p lied
many erepe at a Ilew flgare* aad alee the feat that thimge were
homght hy the earlead 10*13.911 zees&te im a great 8 &v&ag» Eveh
whom theee =Beiet;; are oomeidered i t eeeme that the patiemt eoet
p e r day i s lo w er th an Ie d e s ira b le f a r t h e i r ewm good and
I i a p p i a e s a 0..
Ifa womld reoommemd a more gemeroms oea W whole all& { lea s
tb&m a
odr SMmmad m ilk g a r pe*#o* pe# day w&e
&KB*
ing the atody) dapeoially whoa ome Gomeidera the =Bagdk that mo
batter i s need*
This milk #%&& profitably Tbta aeryed ate 80Go&~
o r ohoeolate to v ary the Imevi fa b le te a amd eoffee>
We would
a ls o th e suggest th e use of more umre fin e d f lo u r s i n breads#
»
'
i
Tutm£enZos&& B sm tta vlrm a t G a lea
Galen6 a s fclie o f f i e i a l t i b i a lm p liesg: i s a h o s p ita l not
IiIm th e f i r s t i n s t i t u t i o n S tu d ie l6 M t one fo r people a ffe c te d
w ith e a r meet wide sp read dlaeaee* M berouloola^
Ie a very peouliar disease la many reepee&a*
fu M ro u lo e le
One o f these la
that a p a t i e n t may he f e e lin g f in e one day and be f l a t on h is
hank the next*
I t i s very d i f f i c u l t to feed p a tie n ts when they
are- i n t h i s condition because- one minute they think they want
a c e r ta in th in g to eat* but when i t i s given to them very o fte n
they w ill take a mouthful and decide they do not care f o r I t
a t a l l * ■ $ h is makes- the w aste a v a r ia b le f a c t o r 0, which cannot
be recorded With accuracy*
Galen i s about h a lf-a ^ m ile from the ra ilro a d # although the main highway runs i n f r o n t ,o f it#,
and w e ll kept*
I t i s q u ite secluded • •
I t i s b u i l t on the c o tta g e plan# w ith two ex ­
ceptions* th a t o f the h o s p ita l which houses th e bed ridden
.p atien ts# w ith s c a p a c ity o f about 60 p a tie n ts and th a t o f the
PaviX lion where about 50 mere can be housed*
Ihe P s v illio n i s
&a (ildbaif b u ild in g and a t the time o f Mo study, November 19th
to 26th , I t iKMsG iso!; f i l l e d to capacity*
Additions are being
made in the cottage farm* and a t present there are s i x cottages*
f iv e o f which house men, eig h t to a cottage*
are able to be up and come to Ibttelar m a le*
Be" the M ls h Cottage# M women stay*
Most o f these robin
In the sixth # known
Some o f th ese p a tie n ts
g e t Tap f o r t l i e i r lnneh. snd E ianeri9i tefe not f o r break fast*
c o tta g e s a re k e p t v ery Cleansj are I ig M y a ir y and smmy*
SM
She
b arn s and far® M ild in g s a re w ell away from t t e h o s p ita l* and
they are modern i n every respect* ‘ Shere i s a sm all a r t i f i c i a l
pond a t one end o f ' the groundsy where i n the summer the p a tie n ts
can go canoeing o r go out i n the sm all m eter boat*
An In d u s tr ie
s i school under th e su p e rv isio n o f the O iv ilia n B e h ab ilatlo n
Service* was being s t a r t e d to h elp th e p a tie n ts to le a r n new
tra d e s and a ls o to take t h e i r mind from themselves*
Shore were IoS p a tie n ts th e re and M w orkers^ in clu d in g
n u rses and employees*-away from the patients*
She workers had t h e i r q u a rte rs to g e th e r6
She environment was pleasant and every
one seemed Se l i k e to do whs# he was doing#
Most o f the p a tie n ts here were no# able to In any work;
i f they had been ab le to they would have been dismissed* though
many o f them were a b le to do some- th in g s on th e ir good days
and when they f e l t lik e i t *
Prom one to th re e i n the afte rn o o n
were -quiet hours* when a l l p a tie n ts were to take a re st*
TFnen a p a tie n t i s adm itted* i f not too sick* he i s w eigh­
ed*
Weigh day comes tw ice a month and a l l p a t i e n t s who a re
ab le to g e t up a t a l l a re weighed a t t h i s time*
much in te r e s te d i n t h i s 1and are- amciona to gain*
Shey a re v ery
I had access-s
to most o f the- doctors* c h a rts while making the study*
In
most cases th e w eights went down f o r a sh o rt p erio d because
p a tie n ts a re so ran. down on en traao s -* then g ra d u a lly th e weights
go Up6 Of coarse th ere was some flu c tu a tio n f o r one reason o r
another*, but t h i s was the general tren d o f c h a rts of the p a tie n ts
a t Galen lu rin g the time of t h i s stuly*
I o r a week a f t e r admittance* Miss H ille r* the D ie titia n ,
k ep t Tery careful tab on what the p a tie n t ate*
I h is was record­
ed in a card index which she kept f o r each p a tie n t*
Any p a r t i ­
c u la r lik e s o r d is lik e s were a lso noted a t t h i s time*
A fter
the f i r s t week each patient* s d ie t was checked on h is card,,
once i n two weeks, w hile he was s t i l l in the h o sp ita l*
Those
who were able to come to the patients* dining room* were not
watched ae closely*
The rounds were made to every p a tie n t once
Br day and often tw ice during the day*
The k itc h e n was c le a n , l i g h t and airy *
The cooks kept
th in g s in good o rd e r, and in a s a n ita ry condition*
As the food
f o r both h e lp e rs and p a tie n ts was cooked, together,, g en e rally
the same menu, was used f o r a l l d in in g rooms-, so i t was im possi­
ble to sep arate the amounts going to the various places*
The Boopltal and Walsh Oottage food was placed in a oovorQd vacuum food c a r t and then taken to the d iet kitchens* when
I t was time to aerve*
In th is way the food waa kept very hot*
Ooffee and te a were made in urns a t the 'se p arate d ie t kitchens*
The tra y s looked a ttr a c tiv e and in most cases th e p a tie n ts
wore ready to eat*
A d d itio n al nourishment In the form o f egg
n o # * m ilk or Goeoa3 was -supplied feo a l l whs w ished i t 3 in She
middle o f the afternoon*
Before Baking m> the- eommenfes on the S^aiamaryw I would lik e
to r e f e r to Mrs* Bose* a su g g estio n s f o r feeding ln b ertm leeia
P a tlo a ta * fa )
"While the p a tie n t i s s t i l l anderweI g litw fe e d oneth ir d moos e a lo r lo e than ordinary*
ISO to 140
grams o f p r o te in i s pereiasabX e an-1 a d v isa b le in.
BtLGh o a s e s * "
Also to the ra le s s e t down i n an o th er w ell known' book* fb)
1® n o u rish in g food
2* Determine the I n liv ia n a l regnizeB en t
8* Feed a en rp ln e to o b ta in 10 pona&B ea g e a s
weight though fo rced feeding i s n o t neoe se a ry * .
4* @11% and OggSw not In e x e e e e bat in r e la t io n
to c a lo ry value o f th e whole d iet*
5* B ea Ily a ig e e te d f a ta are e& peel& lly good in the
GOmbat because o f t h e ir h ig h c a l o r ie value*
6» IimmlB th r e e tim es a day and i f n ecessary more
fre q u e n tly *
?o. Avoid too bulky food which tend t o ferment*
8* S triv e to keep the- normal weight* _
9* B ating should be under agreeable etrcaaetam eea*
{a)
( b)
I s r y S tew arts Bose -- "feed in g the fam ily" ISIS
G arter,. Bowe and la so n -" D ie t i n H ealth and D isease" 19SB
Eeaeg fGaraiimGelciti Galea
SmaSaar. SoWmber IStii
Breafefmet
B unch
G ra p e fru it
w affles and l& ple syrup
B oiled r ic e v7itia ere am
and sugar
S o ft t o i le d eggs
B u t t e r , O o ffo e ^
M ilfe
B in a e r
Bossfe Boric
Sweet P o tato es and gravy
Applo^ o eler y , &&& mut
salad (dragaiag)
Bread and B u tte r
SrIilk and te a
Binesppl © whip
Tegetable soup
Baked p o ta to e s and b u tte r
M r e r (lio g p ita l and Walsh
c o tta g e )
Bread and b u tte r
H ilk and te a
Gherry J e llo
Dinner
Steak
Masked potatoes and but­
tered peas
Bread and butter
# lfe * Tea* Coffee
Eapioea Groam
Supper
P o ta to soup and ©packers
Gold s e a t and catsup
B ried p o tato es
GM oolate cake w ith ic in g
Milk and torn
GMese
Monday - lo y eab er 19 th
B reak fast
3 Sewd prunes w ith lemon
S te e l c u t o a ts and cream
and su g ar
l e a s t and b u tte r
Bggo, b o iled o r scrambled
C offee,
Milk
Euesday, Io w s M r SOth
Broafefaat
Grapes {Walsh Gottage and
B urses1- d in in g room)
Granges { H o sp ital,,B atientet
dining room)
■Oatmeal w ith cream and su g ar
f e a s t and b u tte r
Sam
G offee, 'ie a , Milk
hunch .
l im a BCan Goup
Gottage cheese w ith pimentos
• . Bekod squash
Bread and b u tte r
Apple sauce
- Milk & Ees
Dinner
Veal GMpe
S te sw d p o ta to e s
Greaiaed .c a u liflo w e r
Bread and b u tte r
BicfelOs
Oelery .
"SSt="
„ IeTestibBr S l a t
b re a k fa st
Oranges (W lp )
Orapea fpatslents and
imrsee}
Sfceel o u t oafca wxtii
ereaitt and su g ar
Baeoa and eggs
!Geasfc a n d b u tte r
O offee, $08, m ilk
Biweh
Ie o d le soap
Oolcl meat w ith e a t sup
F rie d p o tato es
Bread and b u tte r
Stewed plums and ore am
. ItBBeii
B e a a e c u # (&o& s t r a i n e d )
Tomatoes (s ilo e d )
Baked p o tato es
Bread and b u tte r.
S lic e d bananas w ith cream
El I k , Tea
D in n e r
S te a k
B oiled ric e ' wi th gravy
Squash
Bread and b u tte r
S traw b erries
m ik , Tea ' .
M llk.f Tea
■B ianor
Boast T eal sad d re ssin g
slashed p o ta to e s , g ra v y '
Cabbage s a la d w ith cream
d re ss in g
Hot r o l l s , b u tte r ■
Bruno whip
E ilk il Tea
S lic e tomatoes (Ualsh
Cottage and H o sp ital)
Thursday, Bovember Sgd
B realtfast
A p ric o ts
g ra p e fru it {Walsh Cottage
and H o s p ita l)
Oornmeal mush w ith cream
and su g ar
F rie d ham
Toast and b u tte r
Coffee „ Tea* # l k
F rid a y , Sovembcr -SSd
B reakfast
Apple sauce f a l l p a tie n ts )
BefS o v er f r u i t s f o r n u rses
Oatmeal, cream and sugar
Hot cakes and syrup
S o ft b o iled eggs and to a s t
f H o sp ita l)
Bufcter
Ooffee* Tea, E llk
hunch
Olam chowder
Macaroni sad cheese
P ic k le s ■
Hot b is c u its , b u tte r
A p r i c o t w h ip '
M ilk * t e a
■ D l m a e xft'
B o iled salmoa
E g g a a m a e w i t h p im e n to s
Eashed potatoes
Apple SM cabbage sa la d
-
Hlee pudding w ith r a is in s ,
.mik» 298
'
Saturdsp1.,. WoVember Sdth
B re ak fast
Bananas (H o sp ital and .
Walsh D ettag e}
Apple Samee (d in in g room)
S te e l o u t e a ts with, e-ream
and su g ar
Bason and s o f t b o ile d eggs
l e a s t and b u tte r
Goffee, See, milk
BuneIi
Vegetable so u p '
E sealloped p o ta to e s
Gold meats w ith mustard
Bread and b u tte r
G hoeolate pudding
m i k , $ea
Dinner1
Boast Sattipn
Steamed p o tato es
D ream ed p a r r o t s
Ginnamon r o l l s and b u tte r
SooMes and baked ap p les
m&ik* fa *
45B 8 *-
a JiSi
. &
Total Calbfles
I Beotela■ ■Pat
55,784.0
4,880,4
Elce
35*920.0
Oo^a Meal ■
Cos-n Flakes
xoia
Base
CarboKvdra te .
47,044.4
aoid
2.352.0
25,576*0
acid
14.580.0
1*035,0
12,755*0
'aoid
11.540.0
1.029.0
9*919,0
aold
670.340.0
74.970.0
489,090*0
■. acid
55,640=0
4.620.0
30,140.0
■.acid
217.520.0
41.160.0
168,520.0
acid
MSearoai
9.720.0
1 .260.0
8,220.0
acid
Tapioca
6.480.0
. 840.0
5.480.0
. acid
Bread
Craokers
Flour
1,859.2
^50,0 2 4 ,p ^_ _
T o tals
26,547.2
794.542.4
Hi r r - w t ^ f c w u i w i n !Tl r i ' m
NutS
Lima Beans
T o tals
Wo, Fdtateea
966
10
So, FotatoeS
90
I
GarrotSA
parsnips
06
io
Celesy
5,372.0
720,0
420.0
450.0
5,400.0
595 0
9.655.0
18,802.0
4.120^0
4.59640
10,087.0
269,800.0
28,980.0
40,500*0
2,700*0
452.0 •
. 'i I
acid
,
■acid
260,820.0
» 37,800.0 ■ I .Lase
810*0
. 66,690.0
I base
67,600*0
2
480.0
72.0
3,400,0
360.0
i
1 2,040.0 .
I base
4*800,0
480*0
I
'
i base
; season
1,809,0
279,0
45
I
10,800*0
2,025*0
I. 8,775*0
I base
20 frsb.,
15 end.,'
2
4,050.0
810.0
5,240*0
Iase
2 stalks
or 4
20 .
Cabbage
40
'" 16
:
I : ■
'3
'
^
t h
5
Cauliflower
Onions
-
nun-
'AAA
408.0-
4,580*0
I baser
: 1,550*0 = I bn@e
'
Feas
Tomatoes
2
*• V ' 's \ ^
Pounds
Calcium .
Pounds
Phosphorous
Pounds
, iro n ..........
■430144. '
’
"
»0012616
»001440
»015360 ;
r »0001440
5.00 per 100
«,001620
.017100
" »0000810
»001400
»019810
»000196#
2.90 per 100
36 pkge»
2085 per carto n
»096590
».532010
»004840
b022440
»039200
»180520
6025008
!. •
»001320■
. »008640
»001580
.»005400
'
Gnlt Oost
.
I
Total Ooat
I
W its 6f ■
■ 'I - Furehase -
#4,50 #er 90#
;
;
.0032150;
.
»0003500 .
I
:
»w
lo a f
15o66 per keg
»0019600
6 »58; per 98#
»0000720
»05 p er l b .
»0000960
.20 per Ib 0
i
»170598
«»#1780
»006055 .
, • »751224 •
»007160
»0079536
:
»0000420
I 0QG per #
_»02775Q
^0005950
,»007815'
■»054890 ■
»0006570
.1 0 5 2 #
, »560280 ,
»0124480
IoOd per 100
.,017100:
»040500
»0004500
S»2# per case .
" , »059800
»0004800
„003120
»001480
»0000200
»024600
.012200
.0001200
*018000
.011600
*0004400
»005100;
»006750
*0000900
,011700
.064000
,0007405
5.15 per case =
»004950
*011700
.0001800
2.70 per case
2»25 p e r keg .
V6»
- • -v
,
5.90 p e r #
«
»045100 •
■
/
»02 # c a rro ts
»03 # parsnips 1.5# per dosostllc
■:.■
* 0 # per # ■
80 Q0#
»0l per #• .
2000#
.02 per
-
jSO
'i '*=%'
I keg fresti •{ **. |
«>§9«*
fiats'
Pouada
Kiad of Food
Served ,.,Jgbtai' Galosiea
Squash
Ssapefsuit
Apples
255
lemons
a
Orapes
7
I
Oranges
Bananas
P in t apple
=0006000
%4*400*0
900.
18.500.0
-Bast'
1*018600
.012000
=0001800
,017860
=030600
.0007650
Bast
=001800
»002170
,»0008100
10*320,0
645o0
0*375*0
•Base.
*919060
=009000
=0000860
12*860*0
7?gf6
11,588*5
I Aeid
.004605
.015965
; =0003090
SOyO
%go*o
3,000*0
4001440
- =002240
=0000400
I
6,240.0
SdOaO
«#*•'
0 *000.0
.065600
.008480
■=0001680
■ ■I
6,240=0
mo*®
—
5-b'
S3OOO=O
.005120
- =0000800
50,000=0
I j 650oO
31,650*0
•Aeid.
=013500
38*000*0
i»$6a,o
31.550.0
Basie;
396 ^0
7,524.0
7*524,0
A prM tts
25
2
Pigs
6
I
B aisins
6
■
!-(,680» Q
S
7,920.00
it.
896,0
7,920.0
&
'■
■AeM '•
'V
V
=0007500
I- =016500
.029250
=0003500
iAeid;
=009720
I -=006960.
’ .0001800
Basic
*:
*003840
=007920.
.=0001260
• :
*482275
■patient
as dtesire d
12,600=0
12,000.0
p a tie n t
only
Bate}
:■
11*970,0
11,970 .
A*M
330,000*0
AeM..
5.400=0
I Acid.
■■•**“*
360,000=0
5=400*0
389 «970=0
.• v■
la r d
'
12 ■'
............................
B u tte r-
84
10% in
CdoMng
V
=026250 ■
'
581*648*5:
I-
.003200
't
B M S P iS -
SWO
. I
'I
1*573*0
&
0
5 604000
• 2,00*0 '
25
Corn Starch
f 019000
=0000480
Prunes
Suga?'
Base'
.001760 .
16
9
TfgOQfO
»028800
Plums
Syrup
IfGOO
Base
»
-
9 * 000*0
S9400D0
16 -
!.
Pounds
Iro n
isQ^o I
Strawberries-
.-J
Phosphorous
,SPdlS=:. -. : 2,520*0
I and as
a p e d s*
7
Pounds
57*875,0
8
C#@ Efoney
Pomiis
OlaeMffl
Sg8S5'o0 8
'p a rt'
only
I and #
: want
43
W d ;o r
Base
61,200*0
5
I- 51*5
:
•
Oasbehvdsat,
42*000
.42,000=0
a ll- mis* 294,000.0some
cooking
I&XU&-
804*900
I
=895055,
,
I
»0188635
'
; acM' ‘ I
.•a*=?' .
AcM
I .012600
■j>014280
»0001880
K
* » 5 1 *
V"
\V-1B.
, G
-
/•
"
Z ■
■ Z
**
*+ • .++
XlifSQ pep ease
w» • ■
2, ease
I
Se75 per o ra te
\
-¥
5*50 pep ease
4»
so. ease#
8*26 per 100#
z
Z
Z
I Z
x
Z
#
OS'
Z
.at
Z
Z
Z
z*
$*75^& cases. 96#
* •
7475 for 16 8*1
'#
■=21 pep #
I
8 # weekly
#
■
^
'■
^ 3 2 %
....... . -- --•
." Kind of Food'- ,.■I ■-.Poundsj - I ■: sewed- ■- • . T b ta l' C aldties■■•'■'■ ■■■
.
51,600,0
'8 4 1 # G il :
I dressin g
I
9
■SaGQBl ■
- -
I
36
:Qream
BBGdYG
I
^
I
2 d a ily
• :8 8 ,200,0
606.812.6
OaiiOlB.G
B&lk '
---
2&*
^40
Gqqoa
4
C^qeblate
3
?05g600=0
I
I
I
■ 9"3450,0
: 7 ,087,5
^
:
722. 157,-5
Beef ■
Potk
116
- Salmon
60
. Hutton . “
80
• S a tfin e s
% g?
OCiama. '
Cheese
1
G e la tia -je llq
Iia c ^ ■foods M din 5
Gtand f o t a l '
184,800,0
00?
6'
ip
8
^
epela*. ’
866
I
many
84
I■
S6&
I
3
10*8
I
3
GOa%
om $
M SOdBg S
4,800,0
pv
j'
..
12,60000 :- 167*400,0
i
•f -4*»
Adid
Aqid
■
■ Aqid
64,600*0
• -Acid
i *440,0
Acid
47,880*0 ! 111*720.0
■ Aqid
&,56Q»0 :
. 169,-600,0
I .
27,120*0
51,200,0
96,000,0
I
I
^-S-.
l$0,OO0,O
*
[ 98*100*0
92,100,0
159,200,0 f
166,980.0
I.
I
:
i
4k520,0
I
-
1,460,0 ;
68,900,0
12*615*0
53,285,0
16,962,4
if&988*4
.
878a092.4
4^54.08^4:
and Salts Fla i?03?X23j[^^0
517,865,0
367,567,4
680,618*8
2860
. Acid
. SWti
Adid
Acid
■
2860
:1*876*619*7.-I 1,997,151*4
I
Pounds ; ;
Snieiusn
Pound S-
Phosphorous
Pounds
Iron
.
ttolis Oos*
i Uotal Oost
M
bwaM
adaJ
W # Rf
. Purehaae
A'
. B. .
0
X
.X
:x
4IA
»80 per •#'
a248325,
'
B269925
*195462
,0006352 ,:
.207742
*0008052 ,
2.083200
6.004480
,028360
,0001080
.002760
.013650
.0000810 .
2.695240
2aI 25210
X
46,20
- : #99*00
*0058760 \
.10 per q t.
Bht,: fm.
*7
6*25# box
,8 4
28 per #
•
--* * •.
]
■?112,00
X .,Si per #. • -
,0055650
bgt,. farm •
I
2,668000
■*4Q per
10 basons
f GlQgGO
X
'
X
X
'4*12# boxes ■ Jf •
t
2 vealsr395#
,*? - -•«£?
-
X
i 8113.66
v.
5,309460
.0046050-
*087280
1^250480
,0017400
■,15 per #■
.065400
*888000
.003300
6.22 per #
=046400
,862400
,0012000
.008720
,118400
,0004400
.188220
,478800
»0079800 ,
.029760
,029280
»339815
,249295
■ -Mi— ^
,923655% ...
7*186115
1.540508' ' ,
11,180236
■i
,10 per #
• ,17 per f . ■
i # 80*70
*
17*40
}
I hog-106#
-I
15,20
.
60#:
.i
15*60
SdOO per .esse
13,50 per ease
...
1*12
3
, 7,50 per ease
,25 pet #
,0001460
6,65 Ge, g e lle
24,50 per gross g e l.
■ ' - “T " -
Varies %1% goods
" ,010441':'
/I
,
, % '•
I mutton.
580#
I GaSe-
67,50
■-5#6 Ge*80d,e*'
7,50
15 e s . 48 9,
9,12&
•300 #
3,75
• 6 eases
I gross
■
■29*46 .
X
.«*
•St?
*.* ■
,
*=4.
*
*
•'^a *
,
0426435
t #566.33.......
I
I-.-S=T
.
*
>
Galories
Phosphorous
Galoima
Sroa
IM iu*. , I. Poial .
,. ■-,
■ ,’
' .Ii:..ii- .i.iii.i.i i i . . * l F i
^810485:
I
15.80517
I
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nurses*., p a tie n ts and workers
8,?5451655
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AG?'8%., '
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t 089624 1
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■5*2800808: |o0050763
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Oomoeats oa Gha Bmma&ey
^ n t r r r - J iP Ila Ij M I 111I i n M in jirQ '
T trfr r-Im
11 i i
3he fZGlt aa& vegetab le groap i s r a r tla a la r ly &&g& g# # 1 #
lastitat&oa wblSh Is neoessary I f the hospital i s to f u l f i l
I t s paspoBe* that of oozlag the pat&eats*
%bls gemroas osa o f
fy a lts aa& vegetables Is eomoShlag that i s moeb to be &esi#a&
la other places for more normal diets bat o f oosrse la aot al*
w ajs p o ssib le beoatise o f expense-, Ehe jBeat Groap also seems high bat when, wo sto&y the groap-
In g fa rth e r^ It w ill be n o tes that sMsmed -miirK:S; eggs and cheese
a re inoluded here*
Ehe p ro p o rtio n i s n o t too M gh when these
o th e r foods are considered as a p a r t o f t h i s g ro w ^
f h i s was the only one of the th re e I s s tI tu tio a s - where but*
t e r was served to the p a tie n ts regularlsr* ■,
She t o ta l c a lo r ie s a t Galen a re h ig h er than fo r o th e r planesbeeause Suberonlosis i s a wasting disease and a high calorie
d i e t i s needed In o rd e r to b u ild up the body,
As s ta te d before*
th e waste here was q u ite an ap p reciab le f a c to r so t h i s would
reduce somewhat the actual c a lo r ie s each p a tie n t received*
Ehe
H in e ra ls and Vitam ins are a l l w ell -above the s a f e ty lin e *
Gost
was n o t a lim itin g f a c to r here*.
Eho p a tie n ts were th e re to g e t
w ell and most o f them did in time*
'**5Er*=Bmilder ** $he Seliool for fee B esf sad. B llsd
Boulder Ie as educational IastltaM ou fo r naforfeusfe ch ild res e ith e r deaf or blind s to prepare them'to become- u sefu l e l t l seas=.
She -p u p ils are there fo r -nine smiths o f fee year* aad hare
regular c la sse s fiv e days o f fee :week*
-Several o f the teachers
are deaf-mutes themselves* which makes them more sympathetic and
p a tien t with fees© children* than many normal people would be*
Most o f fe e children are very bright* and learn q u i c k l y a s is"
shown by fee fa c t that they cover p r a c tic a lly the same range o f
work In school in the -same time a s normal children*
the ordinary grammar school su b jects and a ls o vocational
subjects* w ife p ra ctica l application s* are taught *
the Superintendent* E» 31 .Siengeaer^ fold mo that Menineg i tie* S ca rlet fe v e r and Measles* in fee order named* were the
primary causes fo r deafness*.
Some times i t i s hereditary but
gen erally i s caused from some disease#
I t may be- o f In terest ■
to know* fea t there i s only one sig n language and that these
people can ta lk to people from any other country or o f any nation­
a lity *
the school for the Beaf and Blind* c o n sists of three build­
ings*
In one o f these i s the main o f f ic e fo r fee school*
A part:
o f th is building i s used fo r c la s s rooms * part for liv in g quarter©
fo r the o f f i c i a l s and part fo r fee boys* dormitory*
In the second
building* the kitchen* dining room* and p rin t shop were located*
wMXe Xn th e th ird . W ilrllng' th e home©held a t o m room* g i r l s 5
dormitory., gymnasium and a few c la s s rooms were Io e a fee4«
b uildings though old #ere kept oloan and neat*
Bept th e ir quarters clean*
The
The ehildren
Bka kitchen kelp was not a s perma#*
a n t a s in the o th e r two i n s t i t u t i o n s v i s i te d because the school
was run only fo r nine months* and although moat o f the o f f i c ia l s
stay ed o% t h is was n o t enough to warrant keeping much o f the
M to h en force d u ring the summer*
The c h ild re n were serv ed a Ixalf hour e a r l i e r than the tea#
chers and o f f ic e r s so th a t the l a t t e r could su p erv ise d uring
th a t time*;
■ The k i tchen was not a s l i g h t h e r a s w ell v e n tila te d as i n
the o th e r in s titu tio n s v is ite d #
moat o f the time*
a r t i f i c i a l l i g h t M d to he used
T his I th in k was p a r tly due to th e f a c t th a t
the v i s i t was made d u rin g the l a s t days o f December when the days
a re un u su ally short#
The Ohrietmaa Menu i s a ls o included in th is study*
This
shows something o f the extras th a t are given to the children®
Barents and friend s aro urged to send ^ams and f r u it to the ch ild#
yen r a th e r than cake and candy* alth o u g h much of t h is i s s e n t also#
The O fficers* menus are nearly the same a s these give# the
ch ild ren #
The ex cep tio n s a re th a t the o f f ic e r s are given more
meat, b u tte r i n p lace o f oleo* p ie once in a while* and coffee
and cream* A ll menus a re f i l e d w ith the S uperintendent every
month and b efo re they a re served they have M s approval*
Bbe total waste ZadlGaiBg potato peeli&gs* aoA table
'
&068 Bat average over tea pe&n&e a Aay.
i.
•
'i
The GbZiarea9 *:&q&'.
. ■'
o ffZ d la le ? A loiag rooma were I i g b t am.a&zy*
i■ \
\
•'
One olA er g i r i ' add.
an OlAer boya&t at the head ana, foot, of the tables*
W
hen a '.
' ^
, ■
•:
.
. . ( '
new etnAent earn© to the eehool he was p a t i n ehsrge of. an o ld er
•
‘
■
,,
■
1
l
H
'
■.
papil* who. was to show him the anatoms of the place* and often ;
e e rre e t M b ta b le manners*
S1Or one who had never bean In an I n s t i t u t i o n of t h i s typo,
• I ' -
I t i s fasolnating to watch the nee o f the sign langnage*
p h asis i s p a t Into . what i s sa id by gos11ci-sla11ons*
Bhe enrollment of the school when visited* totaled 9# with
the d i s t r i b u ti o n of ages as follows:
Under 10
from IO-iiIS
Over 15
V' "
~ ^ ■*”
—Ig
*4-
40
*> *• *? ^ *• 54
' '
" v '<
i;-
^ 2 8 —
Mowm fo g B oitlter
f o r o te week
- Beeeabee 2#p&
B reakfast
Gold c e re a l
Samsage
B etatees
3#e&%
Ooffee and, s i l k
S in te r
Baobn
Macaroni and cheese
Bread * Oleo
Bake and canned a p rico ts
!Bea &ad S ilk
Bnteh
Boast and. gravy
Bread
Beas and mashed spuds
Iee eream and calm
m ik
Dinner
B otato s a la d
Bread
Apple B u tte r
OaJce- and canned p ears
Ooeoa
Sondsy ^ December PAbh
B reak fast
Oatmeal
BoSsfcoes
Bread
Oeffee and m ilk
Bunch
Bash and gravy
Bread
Oern
B oiled p o ta to e s
Biee pudding.
Milk
iuesday » December SSth
Breakfast
.Sold c e re a l
. Bot milk teest
Ooffee and M ile
Genaed peaches
Diancr
W rm ie e lll Soup
Grackers
Dressing and gravy
B oast duck
Boast turkey
Bread and b u tte r
Sashed I r i s h .spuds
Browned sweet p o ta to e s
Peas * C elery - HorseGranberry sauce /rad ish
Bumpkin p ie mince pie
Gaffe
m ik
Zn Gym
Baked cheese c ra c k e r
. o r to a s t
Milk ■** Xco Cream
Fruit - Gake
Weclaesday - Deoember 26Bh
Breakfas fo
B ro m ies
Bread - ' Oleo
Goffeo ~ m ik
Baaee - B aspberriee
D laaer
Boast and gravy
Bread
Saeeo tsash
B oiled p o tato es
Creamed ta p Ioea
m ik
Sapper
Baked beans
Corn bread
Syrap
Cake - Cooked apple sanee
Tea and m ilk
Thursday - December B¥tli
B reakfast
Cream o f wheat
P o tato es
Apple b u tte r
Coffee - Milk
D inner
Boast and gravy
Bread
Dims beans
B oiled spuds
Cottage pudding
m ik
Supper
Bice mush
Bread
Peanut b u tte r
Cake and prune sauce
Tea and S ilk
F riday - Deeember Sdtb
B reakfast
Corn s e a l nm-sb
Bread - oieo
Coffee sod Illlk
Cooked saaee - GIior r lo s
Dinner
Baked F isb and d re ssin g
Bread — Cream gravy
-Stewed tomatoes
B oiled p o tato es
(Baked beans!
Peaeb Cello
mm
Supper
Cream o f tomato eeap
Bread » Oleo
Oake and a p r ic o ts
te a and M ilk
Saturday » December 29t&
B reakfast
Oatmeal
Pancakes and syrup
Coffee ^ s i l k
D inner
Boast and gravy (alread y
ordered o u t, i t i@ from
l e f t overs!
Bread
S trin g beans
B oiled p o tato es
Bice pudding
m ik
Supper
Scalloped corn
Bread - Oleo
Oake and baled apples
Tea and Milk
* 4 0 *
BOULDER
KlM Of FdOd
Pounds
' TimeSV"'- ""
. s e r r e d . , ■ ■ T o ta l C a lo r ie s
Shr^dde.4 Wheat, .
: "
B reakfagt Brownies ' ■
Bread
. P ro te in
■. F a t
11*840
1,470
280
I-
7,290
945
;■ . . . 180
I
9*720
1 ,2 6 0
240
2 0 3 ,5 0 0
4 2 ,0 0 0
I
Bttffea Wheat
I'
■
21.
^'
1 5 ,0 0 0
Cream Of Wheat
I
1 4 ,3 9 0
1 ,9 9 5
080
Crackers
S
1 2 ,4 7 4
1,820
/2 ,2 4 0
5 2 4 ,0 0 0
. 42,000
8 ,0 0 0
% 62#0
2 1 ,0 0 0
4,000
2
18»20G
8,100
400
I
' 16,200
2*100
Siee
^*040
8,49$
Cornflakes
11*040
1,029
Gornmeal.
12,159
• I iiIOS:
Oatmeal"' •
' 25tl68.
0#2_
Flour
■
Crahaia Flour
•EEaeroni' & Terzaieell
EPaploea
T otals
. s 951*312 ,
Beans
16
I-
\ 7,642"
Lima Beans ■■
15
I-
' 2SI700
' 3i,<i542
SSO
11
99.000
Sweet Potatoes
40
I
18.000
ButaLagas
50
?#500
Celery
?0
8,400
Onions
10
Potatoes. •
Peas
season
I , &00
8:
BfgOO
Pomida,
C a letm
PWW '
Imn ■ '
POimds • ^ • ;
Phosphorous
,002870
?v
,022680
,0003150
*002086
.019055
»0002250
,001860
.014280
«0001500
»067500
»,522500 ■
»0002250
»002945
>021610
,0002375
,001400 '
,606440
,0000700
6b00 p e r e t n , 90
pkg,; 2# e g , . .
,■ ,.'-*102-per #• ■ ■
»040000
»184000
»0620000
, 2>70 p e r 100#
>059000
»564000
«0087000
2498 p e r 100#
>602000
»009200
^ o o o io o o
»002000
»009200
>0001000
•s .
,001550
.016320
*0001580 {
41
*0008030
. # ^ 6 per 06 %&&*
. ..
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-7*00 p e r 38 p b g .
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. - $95 :p e r # •
» 0 ? ;3 /4 '.p e r # v
6*73 p e r 100# „
'
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,001400
.019810
„001350
' ,0 1 4 2 5 0
.0 0 0 0 6 7 2
'0 0 9 9 7 0
>050960
■ «0004940
%lf4850
1.074285
^021120
*076360
*0011200
; 6*?5 gar 160# ,
.010680
$060700
*0010500
' yilO&P@* f
»031770
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. , 3 ,6 0 p e r 90#
»0080400 .
0126060
.
$0021700
^646200'
,151400
*004^00
,CX)7600
*018000
»0002000
*037000'
'
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*054600
»028000
*086900
,0003500
.003400
*005400
60000600
' ■-,»02 pep' .#. '
*011200
>050800
$0006800
^ 3.85 per 6# 10 .
IrT -
5-
rt08 pe* #
; 4*35.per es» 6# 10
,*02.per #
1*60 p#y
W ph
7T"" 't;*'
:
. ,POundW,'.....'
" ' ' is-
SrdOoo^aeh '
20
GoSn
50
tomatoes
WZVf?
,I . ^
,IiM Of Food ,
.Stifiag -Beans
Si"-**
Oay^Q^dgsiiQg'
; 1
: "" .I-: ' ' -! ' --9*600
Pumpkin
25
.Apple#
99.
Csanbeesies
4#
pears
15
ApPicots
15
Peaehes
15
Blaekberriea
15
Cherries
:
P rw s
:.
-
679
' l l #
9^1'
B aiaifis'
5
.
B&8&
1*050
1
810
;
*#>*■
585'
I.
10,850
720
' I:
5,850
885
Base
5,856
825 ' .
Base
■ X. ,
5,850
‘
Base
1
I.
5*850
288 ' . .
. :
.225 .' .
■■
Adid
6*860
825:
'
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%829
779/' ' ’
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■
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se v era l;
20
BSS©
9,560
-
'
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460 "■■
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8*850
■ . ' i:;
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900
' ' ! '. ' -4 ,W '
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7,806
I; - : s
'■ :
:.
46050
' «,■■
:I
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Cltroh
- -
• " I.
45
;
IMhbteiai
Calories
^ Av-' Aoid »2'
.
B^ae
.few-
Base
Base
:
■ -fefe ,
. .' 980':.' /
. Xmao
Base
1.880
. ■;' AoM
■ 'I AoM
263*990'
;' '
:$hgar-
102 ■'
- ' % n j ."■ '
9 gals^24#
Sjr^p
Cornstarch .■
4
■.
-
' . I
'
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Me® ■
7*25' ':
;
: I.
. 225M00
'
29,975
1
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O fficer
5'
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JI
-
10*500
'.
y
■. B a ilj-
72*5
I
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J S g & S L .-
56,000
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\
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Acid
10*600
• Aoid
i
126.8*5
. AcM
i
2454250
- A-
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Aoid
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56*000
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B a tte r
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16 / '
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.: 32*400
5"
:
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GBlcim
y 085900
,007600
I
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»004950
.
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;
,>005750
>002730
- ! , , . . . . ' . U , , ..; .'
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vm n
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jpOOGGOQ
■; ■5« 80 peg 24&2
>050900
»0082400 ■
. =5.75 peg 6M .0 =
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boooieoo ,
>0147680
>0002000
■ Pugee=S o7.5 cso
Plain#2o9.0 esV
. 2.26 # 10
. 6,0002680 :
>002250
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»0000450 ,
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.
.
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>045400
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I# #
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Kind of Pooa >*:■
'»m-
mole. Siifc
fdtal Calories
119^00
Baily -:
360
Oarhehydratea
m m
3*316 •-!.
Ooooa
140.781
^ o a s i Beef):'
Wieners
)
Sausage.
}'•
Paste ,
)
Buefc
Turkey
-Salaou
; ;!
47,900
Base
9*890
S j0 7 6
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?0 .# 0
■ 49,600
49,600
: 44,860'
162(160
- "
■
B
99,000
119
2
; 207,000
?2
I
' 120,600
Acid
• 6s
I
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Several-:
Skimmed M ilk .
1100
S everal
'Cheese . ■ -
' 4
:
P ttM grout) . I .
Mince S e a t• ■
-j
- 25
Peanut. Butter -. ' i- .
. 4
c S 1= O = .
Acid .
Acid .
#.800
ISS8QOO
,7.200:
- i '
671ilOO
2264020:
3,732
3*035 :
.1,427
s.n. ORQ
2,126 ;
7,692
l.
445*080
4
■I
I
..: . 5.161
I „ . 9.019
Oon&imeht#
CraM Totals
sm =
163
30 dw o #
.
SQ8SOO
: , B iW - :.
T T
Aold #
402^361 - L 006.164
T.-"'8
27*270
Acid
Acid
- -, 28.611 : '
PquMg
GaleIum-.
Pbtmas
Phosphorous
6456000
:*553400
0093,20
*095800
*608650
&0002290
j 551200
;o956050
,0012415
»095700
.6077870
*0084750
»066700
*009970
** n r r t i . ^ T i«
PbuaaS I^bn
JL*?- «w»-
*04X760
,077616
*0010800
.
%*070850
*074620
.»0003575
■
»040200
*108080
,0018000
1*542000
»■ 1*056000
*0027500
,6,040200
. ^108000
*0018000
1669741.0
1,722076
,60120075
-4#
,.002840
,*002840
»015960
*000080
*015960
■60000S0
T7 n
f ' i • >«i ri
I ■*4*
*%& per #
I X
;.
46555488
' I
#
#
#
#
■I
-- 1
. -c35 pef #
■. I
' , 2,55 per #
I
.
I
I'
12.50
19*80.
'
; i 5 o62. ..
■ 25.20.
16.60
!
10.00
. ,4 2 per gal
,■ I , .:
18.38
. .885 p03? #
_
1.28
*55 per 4ea». •;
■.
f'
-'.IySl pe> #
■ i
.. ,el?, pef #
I ,
IrrT T -T
■
i
2.771255
6OS pe? qt*
■' ‘ - 1,25 per
per
,-IoSS p #
" ,15 per
^0017450
I '.- .i. . .'I. y
Total Obst
Quit Obet
■
, .60335200
-
.
•
'
"
8*11
#542*25,
i-
s •
.
•••:
*454®
Calcium
; G alosies :
@ergala'
Dried Begmaeg
951*518
.
51*548 . J \ I
Fruita^Veg0
262*900
Sugase
225,600 -
F ats
243*250 .
S ilk & Cocoa.
140*781
Meats
WlilOO
Sundries
%
42*691'
I
:
58'
10,5 !
228
8*8 ‘
248 . , :. '
9*6-
148
5*5 :
685
:
402,361
410
FM
806,154
622
I flSSQaVSl
1,558
W
'
. #
*005716
*98501
110«?97005
3=7669215 1*0044844
SldWSQOO
,
I
*0517
.70*088905
*071619
*7544716
*000729
249;o696S
T0
2548
498*19066
*44203
.=*5624026 *000579
768.o?26VS
*78426
786*100428
*79602
5*4593976 j-*00555d4
. 1*28658
*00151
7*119888
*00726.
*05624
I *00004
.
5%
•
—i|
f O ta l.
2.063*416,
'r>,2*104
StaMard 1# I IdSB
F a p ils and
Workers
1*001000 ’
''5»=,«
26*0
45 . :
%$*80?0g
I^SQiQl
. - &42
. 866 -
Frotoia
Carbohydrate
I
950,. , '
Phospfcogous
140 i a a i l
|8»SS' per week
oSS per day
.
S & % B jL aZ F&j% B O O B D B R
I
IG ^W G I *01659
Standard. $b
*015
Comments on th e Snmmanr
U . W, W M >l w u »
« * * w - v ,.
.• r m n .., k . . a w .
' N ^ ly i,a ]% w L
With the e a e e p tio a o f th in g s e&688&& e a d e r th e moat group*
f a r t h e r e x p lan a tio n seems Oaneeeeesrg.
I a the meat group, Oklm
milk* noa egge a re inoloaea+ heel&ee m eat.
600 ye&rte o f m ilk
wore lass a finrin g the week which makes a s p le n d ii average o f two
and o n e -h a lf mips 15/6 o f a q u a rt} p e r person p e r 4a,y«
The m in erals a re above the .safety M no9, a s a re the amounts
o f Vitamin "A" and "B".
The Vitamin *8" c o n ten t I e low*
It
seems th a t i t would he a d v isa b le to in c re a se t h i s by serv in g
more v a r ie ty o f green v eg e ta b le s (which a t th le eeaeon wonld
have to be canned) o r by se rv in g fre s h f ru its + a s a p p le s.
The c o s t average 5S^ p er person per day, which was q u ite
m oderate.
I t would seem th a t the adequacy o f the d ie t i n a l l p a rtic u ­
l a r s , should be q f utm ost im portance f o r th ese growing c h ild re n ,
and th a t th s S ta te A p p ro p riation ehonld be s u f f ic ie n t^ to cover
the iBol&Glon o f more greens and a few fre sh f r u i t s ^
Of course
the c o st o f th ese would be h ig h e r a t th e tim e o f y e a r th is
study was made and i t i s q u ite p o ssib le th a t i f the i n s t i t u t i o n
had been stu d ie d in th e f a l l o r s p rin g , the la c k would not have
appeared*
The b re a k fa s t menus a l l seem a b i t too h e a rty f o r young
s tu d e n ts .
P o tato es and c e re a ls both are not needed In the same
.meal, and the use o f inoatr fo r breakfast i s ^noa t l onabio = S rn it
could to s u b s titu te d f o r p m c tie a lly the same c o st.
Bo t a t t e r Se used hero* ta t th ia cannot &e considered a o r ious sin ce whole milk i s used q uite generously,
J h ile co ffee
appears on, the menus, i t was never served to the children under
fourteen.
f i n a l Stgamry
As a fin a l summary fo r a l l the in stitu tio n s* I would lik e
to quote from B. A* f r a t t and B. D* E ilin e r :
^Improperly cooked or flavored or u n attractively served
food may f a i l to s tim u la te th e ap p etite; i t may be un­
f a m ilia r or too f a m ilia r i n appearance o r ta s te to be
p a la ta b le ,"
frequently one o f the p rin c ip a l causes f o r ta b le waste Is
u n s a tis fa c to r y p re p a ra tio n o f food in clu d in g cooking* f la v o r ­
ing* and garnishing. TThen food i s w ell cooked and -ta s te fu lly
;
served* and a t t r a c ti v e to th e eye a s w ell a s p le a s in g to the
p alate* I f i s much more a p t to be econom ically e a te n ;
a
consid erab le p a r t o f the p ecu n iary » and indeed th e h y g ie n ic ,
economy o f n u t r i t io n depends upon the methods o f handling the
food i n the k itc h e n and d in in g room*
Much more a tte n tio n can
be given to t h i s phase in a fam ily than can p o ssib ly be given
(a) D ietary S tu d ie s a t the Gov. H o sp ital f o r Insanec 1902-g-H,A.
D raft and H,P*- M ilner. H.S-, Department of A griculture*
O ffice o f the Sxperimenf S tatio n * B u lle tin 150.
la a la rg er la s tlta tlo a * tmt erea l a the la^Bar i t la worthy
o f more eoael&er&tloa th&a 1$ eometlmee
glvea.
Moatoay la &let la eepeel& lly to b@ avollM ea th is b&e
& 4eaiaea Seaaeaoy to Iim lalah the r o lis h fo r foc&*
#ooae ocmo to Se aasoolatoa with days o f the meek, &a&
ploasnrabl-e e f f e e t when the meal 1© a sn p rise Is- Tory mnoh
dim inished.
Waste eannot fee avoided feat St ean fee I e p t a t a
minlmnm,™
I t i s in te r e s tin g to compare the c a lo r ie s sad p e r c a p ita
co st fo r the I netStation® studied,
i
Warn Springs
Galea
BonMer
I , Hnmfeer served
1.^411
150
140
2* D ally ea lo riea per cap ita
8*9?8
4*359
2*599
0» Cost per cap ita per day
$.159
$.38
The range i s g e lte wide* hot each ln a tita tlo n has I t s
aSatlnot problem to most both as to requirements o f those
served and a s to the money a v a ilab le*
People who have never liv e d i n an in s titu tio n , cannot r e a lis e
same o f the Iabsrent disadvantages o f feed in g la large aomfeers*
and those i n charge o f In stig a tio n s can maise improvements only
In ao fa r a s money i s provided them.
The seienoe and economies
involved in p ro v id in g Odeqnate and p le a sin g means on lim ited
c o s t , required a background o f s c i e n t i f i c train in g and p r a c tic a l
i n s t i t u t i o n a l experience.
I t i s f a ls e economy to leave t h i s
**4-|N*
T i t a l plisBS o f work in th e lianie o f nooks o r matrons w ith no
a e ie a & lfie tr a in in g , no m a tte r bo# competent o r in te r e s te d they
may Seems. S ra ln e i d ie titia n s - a re com paratively new- workers In
moat in s t it u t i o n s ^ hot w ith the few ao eep tlo n a which proTO the
rolo* a re p ro v in g them selves InT alnablo.
T k elr tr a in in g do-
mania a s a la r y h ig h e r than the average p aid In i n s t i t u t i o n s ,
bnt the sav in g e f f e o t e i , and* what i e more im p o rtan t, th e b e tt e r balanced and wore p le a sin g mean, served,, prove the wisdom o f
the added ex p en d itu re.
Many times,, women who a re too yonng to
be perm anently s a t i s f i e d w ith the long hoars o f se rv ic e and
confinement which n s n a lly accompanies i n s t i t u t i o n a l p o s itio n s ,
a re employed, and t h i s h as ^ s u i t e d in- a la rg e turnover in
t h i s l i n e o f work*
Most of the com plaints a g a in st d i e t i t i a n s
by those in charge o f i n s t i t u t i o n s have t h i s basis*
16 smst
be remembered th a t t h i s I s a com paratively new f i e l d o f work,
and th a t time w i l l ' provide a la r g e r group o f experienced mature
t
w orkers$ who w ill .not chafe under the r e s t r i c t i o n o f i n s t i t u ­
tio n a l lif e *
Montana i n s t i t u t i o n s , w ith the p o ssib le exception of.
Warm S p rin g s, are com paratively sm all and the expense of a
d i e t i t i a n i s correspondingly g reater*
The problem might in
part be a d v a d by the employment o f an experienced State D ie tit i a n who would work w ith the S ta te Purchasing Agent and w ith
'HSQpsv
those i n ohs,rge o f each in atiM M on*
A more peraaaeaS p o lic y
com a time he e s ta b lis h e d end the lo c a l d ie titia n or e x p e ri­
enced u n tra in e d worker? could Come and go w ithout too s e rio u s ly
u p s e ttin g the ro u tin e o f the in s titu tio n *
The S ta te Board of"
C ontrol in W isconsin has re c e n tly adopted t h i s plan*
lhe fa c t
which th e p u b lic In general and S ta te O ff ic ia ls in p articu lar
should recognise i s th a t the f i e l d o f the d i e t i t i a n i s s ' s p e c i­
a lis e d lin e o f work and th a t the average head o f an i n s t i t u t i o n
does not have5 and should not bo expected to have^ the time
o r th e knowledge to a d m in iste r t h i s phase o f work w ith t i e de­
s ire d e f fic ie n c y and s a t i s f a c ti o n w ithout tra in e d assistan ce*
A S ta te B i s t i t l a n could undoubtedly .render" se rv ic e to o th e r in ­
s t i t u t i o n s o f the s t a t e as the V ocational School fo r Boye a t
M le s City? the V ocational School f o r O lrla a t Helena, She
OrphansT Home a t !win Bridges? and th e P e n ite n tia ry a t Beer
lodge.
G ognoaitloa o f Amerioam #o&& m W r la la . W
^ » AT^EwWeFT
2@* H. U. Itepar'bsenfc -of A g rio E ltaree
O ffloe o f the Ezgerimemt S tation ,
M bM s s s £
Food o f the Haine LEmberman - 1901-190S,
b^ 0'«fB#uO-oS and'w^r^ ^ a” IE3s3?leTcl ;■ il, s« B eparteent
o f Agrioaltizro* B a lletiB 1 &2 . o f f ic e of the
Experiment S ta tio n .
^
1-1 0
# t h o # and E ear-Ite o f I m m e tig a tlo n s on th e O hem iotry and
Eeo%(^r ,Djp IFQHQdL, by g . o» AtWtOr,. m i l o t i n sTT"
&T s . Department of A grioaltare_ O ffico o f the
Experiment S ta tio n .
Ohemiatry o f EpW a # K atrjtlca. IOEO - by Dr. IIeziary (it Bkbstasaa
%he Vitam ins ■*> 19SE ^ by Sherman and Smith
laboratory gand Book fo r D letetla a (Boviaea edition* 198&) by
Mary S p arta EosC"" ''"""""
Jiai Belp tltm to gpepitnia fo r the Im an c. by g. 0 .
lm m ter* pH. B. T l a a a l re p o rt "of IEeTeHT s« Department
o f Agrionltnre fo r 190&y O ffice o f the Experiment
S ta tio n .
M etary SWdlee in Baltim ore, by a ,
m ig h t, 8 . A. f r a t t ,
and 0. f . hang^orthy. E .S. Doparteeat o f A grleoitare*
O ffioe o f the Experiment Station* B o lle tia 22g.
Feeding the Family, by li&ry Svmrtz Hoae* 1918
.MM M Heal th and B iaease. by O a rte r9,. Howe and ,mson.,, 1922
MWiQG a t ItiaEt Gg^ra#8.nt S o ep iW fo r Iilie Insaoau Ibir
iL A. IZraitnETlBlsar-li:"''i», 'm in e r ';"H. ^ T T e p a a m a T o f
AgrieEltare* O ffioe o f Bxperlmoat S ta tlo a 9 Bnlle tin
# w e r knowledge o f H E frltie n . by I . V. SeGellEE.* 1988
A Stndy of Benr m sso n ri State S oap ltale fo r the Iaaane, m&Bia
by m a s dune ''lF i i I I e y . ..............■
""
‘
I l l i n o i s S ta te I n o titn tio n Q tm rterly -» Department a t Bmt11$
W elfare f o r In n el5. IgBSo
S p e e ifio D io ta tta ro p y 'I n itiboraitloals^ by Esmond- E» Laag,
^ “ Jo u rn al” o f Ontaoorn33S"%^'ln ly 15 1933«