137 357 THS A STUDY OF THE ADEQUACY OF THE DIETS OF FOREIGN AND AMERICAN WOMEN LIVING IN COLLEGE DORMITORIES LIBRARY Michigan State University PLACE IN RETURN BOX to remove this checkout from your record. T O AVOID FINES return on or before date due. MAY BE RECALLED with earlier due date if requested. DATE DUE DATE DUE DATE DUE 6/01 c:/C|RC/DateDue.p65-p.15 A Study of the Adequacy of the Diets M.S. 1956 HNF A STUDY OF THE ADEQUACY OF THE DIETS OF FOREIGN AND AMERICAN WOMEN LIVING IN COLLEGE DORMITORIES by / Zarina Kukde [QS’Q TABIEQEW Page Introductian ................................. 1 Purpose of the Study ......................... 2 Methods of Dietary Studies ................... 3 Review of Literature ......................... 5 method ...................................... 15 Results and Discussion ...................... 18 Summary ..................................... 37 Biblimrapm COOOOOOOCIOOOOOOOOOOOOOOOOOOOOOO 39 ODUC'I‘ION The problem of Imman dietary requirements has been a consideration of- research investigation for more than half a century. In recent years it has been recog- nized that subnutrition is an important cause of the poor physical status of a large part of the human race. The studies based on the spontaneous consumption of food , composition of read and balance studies with human beings, are some of the ways by which the investi- gators have established requirement levels of nutrient intake for the various age groups. However it has been the hope of the nutri- tionists that eventually standards can be established in improving the food intake of the students. One of the most adequate standards, which is commonly used is the one set by the National Research Council. It attempts to furnish guidance for the nourishment of the body at desirable level. One avenue leading towards such a realization is that of a wise selection of foods. But there is an evidence ohmarkedc‘discrepancy between the dietary practice or both American and Foreign students.and the dietetic standards which are advocated for them. Several analyses made by the students of their own eating practices, have indicated that these habits do \J represent an.inportant part of their adjustment to a new way of living. The study made in this paper of the diets of ‘both American and foreign students,living in.onevof the college dormitories, and taking meals in a cafeteria supervised by the dietitians, shows that their dietary habits, to a certain extent, reflect upon their family patterns. EURPOSE OF THE STUDY The purpose of this problem.is two-fold: 1. To study the adequacy of the diet selected by foreign.women living in college dormitories and eating in the cafeteria where meals are planned by dietitians. 2. To compare the adequacy of their diets with those of the American students eating in the same cafeteria. @THODS 91;? RIM STUDIES There are several methods used for dietary studies. Shme of the methods that have commonly been used by investigators, are: 1. The inventory method 2. Balance studies on human beings. 3. Individual food records. These methods will briefly be summarized. The inventogz methdd: It can.be done'by two ways- either to circumvent the waste item.by basihg all calculations upon the food as served and weighing back the uneaten portions or to estimate the waste and to deduct it from the dietary calculations made upon the food as purchased. Balance studies: The food to be eaten is weighed after cooking and just'before serving. At the time of serving samples of each food are removed to a small pyrex Jar and sealed immediately. These are taken to the laboratory and on the same day a small portion of the food is weighed into composites which are dried, ground and mixed for analyses. The excreta of the subjects are also collected into weighed glass containers and analysed for the substances eliminated fral.the body. I Individual good records: Food consumption records are kept both at and between meals, for a period of 0‘ , _ . a . O a! . > " . ‘ - . ‘ . ' ' ,.. r a ‘ i ‘ I . . c - v“ ‘ , . L i 1 . I i c“ ’ -" A D‘ t - . ' - I . . . n T ’ I - l V 4' ' A- .7 i C i i i . ' i - ' . k . a. ‘ i l i . o ’ - .- - ,. i ' o ‘ . . s ‘ I . l q“ 'i .o seven days including Saturday and Sunday. The longer the period of study,the more accurate the results are. The data are collected and the food groupings are made, then using the 11.3.0. standards the—estimation of calories, carbohydrates,protein, fat, calcium, iron, ascorbic acid ahd vitamin A. iscmade. , The first two methods give the greater amount of accuracy but they are time consuming methods, the lastt l‘ ., I // "i " K__ “_4 ’:: C-‘ ’T1--14 one is conveniently done but the results are not too reliable and accurate because the approximate measurement of food is kept. The method used in this study is the one by which the individual food records are kept and calculatim-Lue made for the dietary intake. mm: 9;: LITERATURE Several noteworthy studies have been made to consider the adequacy of the diets of college students. Alberta Borthwick—lQl'? (4) studied the diet of Montana ‘ State College girls. The problem was to work out the cost of food per capita per month and per day for seven months. The percent of income spent on specific food stuffs was also considered. The entire food served for eight days, was computed in terms of calories, protein, calcium, phosphorus and iron content. The results in Table I show that the calories and protein values are much higher than the Sherman and N.R.C. standards. A dietary study was made by Ann Louis Macleod and Mary A. Griggs in 1918. (20) at Vassar College with an object to obtain an accurate data as to the-amount, kind, and the quantity of food consumed by the students. The number of students for the study were 115 and the inventory method was used for the calculation of the figures. The results are in Table I which indicate an adequate supply of food. The values for calories, protein, calcium, and iron are considerably higher than the Sherman and N.R.C. standards. 0the studies have been made by Isabel Bevier- 1920 (3) author of "A Dietary Study" at the University of Illinois. These studies involved 500 people living in sorority, church and co-operative houses. The work was carried on according to approved methods for seven OOH HHO. dHO. OHO. HNO. 03H mmo. mmH OOH mHO. a .Opm mo eupns684u .- 5.0 u a m noHH “ O O. o. .0 00 o. 00 0. 00 o. .0 O. .0 O. 00 .0 on o. o. o. 00 o. o. oo oo .0 00 oo 00 oo .0 o. oo o. .3 O\ 3N.H (x. O\ mN.H In 0\ o H de 01 H o N N m 0 H OOH a .Opm u mo envenouH¥thfizg 4.509% fiwvfima hmlwagbmnm momHmsmmoo .0 0.0!.“ ’— eaaeaaam pscnmmpmmm ommom moHposnm such use pofidmnmm nmfibmm nHmEousnhO was Hmemnm mmmeO was OooHowE ionsapaom panama sea enaaohm .hpommm new Andahmva Onwdndpm whopsmemoan H HHm3 : i 'd : s - .p : In : e (H : ' o 0 0 0 o O a 0 (c 0 : r4 : 94 0.1ehoma Adm : College 7- 10: Kansas State: :CollegeéOhio: :University ' :Uhiv~ of :Nebraska 7-IO:U.of Neb.& : 1 :Ohio StatsCo 1 :Uhiv.fof*r :Illinois Utah State College or‘ 00 00 00 00 .0 .0 00 00 00 .0 Oklahoma Adl College (1 of Califor: Los Angeles we. U. of Califo.: Los.Ange1es Vassar Collese KansasdmidWest 0 :No.Texas State :Teachers Coll. :No.Texas State :Teachers Coll. '10-'- differences between subjects intakes of nitrogen, calcium and phosphorus were significantly greater than periods for the same subjects. No subject had a mean calcium intake below. the Sherman....adult standard- . A study made by Morris and Bowers (22) of one week's dietary for 100 Utah State Agriculture College students. Standards of comparison were those recommended by Sherman, Rose, Daniell and Munsell. It was found that the diets of all groups were generally lower than standard used for comparison. There was consistent low intake in phosphorus, iron, vitamin B, and ascorbic acid. A The above results show that amounts of nitrogen, calcium and phosphorus eaten by college women are below the standards set by Sherman. Some investigators calculated the food intake of college women by the inventory method. Wheeler and Malloy(30) used this nethdd. They made their study on 28 undergraduate college students who chose their our: food in a Co-Operative house. The results show that this group of women ate little meat,a moderate amount or milk, very littlv cereal food and considerable amount of fruit especially oranges at breakfast and apple in the evening. Goddard etal.—1934(9) made a dietary study over two sightsdapdperiods in a dorm occupied by 105 univer— sity women in University of California. The nutritive values of toad were determined by inventory method. The , -11- results showedéthat the dietary fulfilled the food requirements of the group and the meals were highly satisfactory. McKay and Patton(21) did their experiment on 15 Freshman College women.in.0hio State College university. They were asked to keep their daily intake of food from 3 to 20 weeks. The data were tabulated to show the average weekly intake of milk,rruits, vegetables, whole- grain cereal,eggs and meat. Average amount of milk used was from 0.8 to 17.3 cups; green and.yellow vegetables, an average of 2.6 to 10.5 pounds weekly;potatoes were used sparingly; citrus and tomatoes were used less freely than other fruits; eggs were not used by any except‘by one girl; whole cereal products were used infrequently; and the daily use of meat was indicated in 12 out of the 15 records. The above information.proves that the food intake of the students is not satisfactory and a lot has to be done to improve it. nary Margaret Shaw(27) made her study on 90 college women.who kept a food record ofitheir meals for a period of two days. Reports were evaluated by advanced class in nutrition on the basis of a list of foods set up'by a class as minimum.requirements of a collate student. The results showed that of the 80 students whose records were studied 32% had no breakfast, 16% inadequate lunches, 15% inadequate dinners while for 6% all three meals appeared inadequate. Also some of the minerals and vitamins were lacking in the diets of a large percentage of this group of students. Other studies have been done on the diets of college women in relation to caloric needs. Coons and Schiefelbuschr1932(5) in analysis of the self-chosen diets of 18 Oklahoma College women show that the protein of the diets wfis more deficient than was the caloric content. Further study of the amounts of protein ingested by college women was carried on at the university of Illinois by Arnold(ld). Determination was made of the urinary nitrogen, basal metabolism and protein and caloric intake of 85 women students. There appeared no definite interrelationship within the group between protein.intake and basal metabolism.rate. The average intake of protein was low. Studies done by Ohlson, Nelson and Swanson ~1937(23) of the diets edten by the women of Iowa State College showed the same trend in the relation between the calories and protein. An extensive survey of college women.was carried out by Reynold and associates-1942(24) as a part of the Beginol Project of the North Central States relating to the Hutritional status of the college women. Survey was made from.l936to 1940. The data were secured from 3,452 students who kept a record of the food intake for seven consecutive days. The records were analysed for frequency of occurance of milk, green vegetables, citrus fruit or tomatoes; meat, fish or -1s- poultry and whole-grain cereal. The study of the data indicates that meat was chosen most frequently by the largest number of students and the whole grain products were least selected. Next in preference was milk and than green and yellow vegetables and the citrus fruit groups. It is evident from the study that the food intake of the college women is inadequate. The experiment done by Greenwood and Losinger- 1944(11) was concerned with the caloric intake and energy requirements which was based on seven days food record of 205 college women living on self-selected diets. The mean caloric intake of the students, was found to be 2015.9 calories. The caloric intake was considered to be adequate or slightly inadequate when compared with expected intake and existing standards. Young (31) studied the dietary of groups of 10 Cornell University women, living under five different conditions- sorority house, private homes, campus controlled".cottages, dormitories and graduate house. Each student was .asked to keep a careful record of her ‘ food intake both at and between meals, for seven don- secutive days. It was found that eventhough ithe calorie intake of all the women was low, the range and average intake of specific nutrient compared with N.R.C. allowances. Protein, iron and thiamin values were low and the figures for vitamin C.were high. Of all the individuals studied, there was no one who did not take -31- some milk, two-thirds had one or more serving of meat, one-third did not eat any egg, remaining four-fifths ate 1 to 3 eggs per week. About one-third women had whole grain cereal. Nearly every one had one serving of fruit, two—third of women had .two or more serving of vegetables. . The studies of Scouler and Foster(26) were done on 106 college women students living in Oak Street Hall, North Texas State Teachers College. The length of the period of study was 14 days and for calculating the food intake, the inventory method was used. The studies show that there was a high protein, calcium and iron intake value, which may be due to the high proportion of the amount spent on eggs, cheese ,meat and lower caloric intake was due to the smaller amount of money spent on cereal, fat and sugar. Thus a brief review of the dietary studies by different investigators seem to be exploratory and more fundamental researches are nescessary. These studies show a definite dietary trend which prevails among the college students. -15- METHOD Groups of seven foreign and American women students each were observed in studying the dietary habits of the women living in two different women's dormitories and eating in college cafeteria. The foods served in both the dormitories were the same. The groups studied were representatives as to age and college year. Among the foreign women five were graduate students, one senior and one junior. Their ages varied from 24 to 35 years. Among the American students there were five seniors and two juniors and their ages varied from 19 to 24 years. Each student was asked to keep a careful record of her food intake. In order to get the maximum amount of accuracy in their data, they were asked to fill in a rough form first, later each student was supplied with mimeographed forms in which she was instructed to keep a record of her food intake, at and between meals,for seven days. The record sheet included the amount of food eaten, approximate amount in household measures ment of servings and ingredients in mixed dishes like macaroni and cheese, beef stew. The record was taken during the time when the students were not engaged in either midterm or final examination. It was hoped that the study would be con- ducted for 14 days but due to the fact that there was _l6.. sense of unwillingness on the part of some of the students, to keep the data of food intake, it was not possible to carry it out for more than seven days. Saturday and Sunday were included in the study because Leverton and Marsh(19) found that omitting data for these two days would result in distorted estimates. The record was analysed bytfinding the weekly average of the intake of specific nutrient of each student and a daily average for each student, using Donelsonaand Leichsenring(6) short method for dietary allowance. The average was compared with the N.R.C. allowances for moderately active women. The record was further analysed and food groupS' were made according to the frequency of occurance under the following heads: a) Cereals b) Dairy Products c) Desserts d) Fruits e) Meats,fish and poultry f) Vegetables- green.and yellow h) Beverages The amount of food consumed by each student was calculated for calories,protein, calcium, iron, vitamin A, ascorbic acid, thiamin and riboflavin. They were then compared with N.R.C. recommended allowances. The study was also made of the frequency of -17- occurance of certain foods which were commonly listed in dietary patterns which also depended on their food habits. Seven foreign women from-“India, China, Norway, New—Zealand and Sweden were interviewed to get an estimate of their dietary practices at home. Each individual was asked to submit the following information: a) One day's typical meals. b) Time and regularity of meals. c) A list of individual food for frequency of use. d) Method of preparation and storage. -18— RESQETS AND DISCUSSION After a careful study of the data Obtained, the average intakes of the specific nutrients for each group was calculated. Table III shows the average intake of specific nutrients for each individual and a comparison of these figures with the N.R.C. daily allowances. Table IV shows the range and average intaker of the nutrients of each group for a period of 7 days and a comparison of these with the N.R.C. recoomended allowances. In the case of the individual foreign students, it is evident from the figures that their caloric intake is much below the N.R.C. standards. However it is necessary to mention that these women are smaller in stature than the American women. Their average height and weight is 5’3" and 114.4 lbs. respectively. Thus their surface area is less and the basal requirement is lower too. They are healthy and moderately active women, It can be possible that the N.R.C. standards for calordes for these women is high. Since the students kept an approximate measurements of food intake, there is a possibility of some error in the estimation of the dietary intake of each.individndl. Considering the protein.intake of these individuals .a TABLE ;I . OR] on I THE AVERAGE DAII -19- g; INTAK] EIGfi‘fififiEg" E OF §§§CIFIC NUTRIENT§ FOR Subjects:Calories:Protein:CalciumeIron:Vit.A:Ascorbic:Thiamin:Ribo- :Acid.mg.: A.S. Z.S. M.T. 0.0. A.W. in. “LY. Average N.R.C. subjects M.R. E.P mos. L.P. J.D, R.N. ' M.K. 3 3 3 3 E 0. 0. 00 0. 0. .0 .0 O. .0 0. .0 .0 I. .0 .0 .0 0. Average: . N.R.C.: 1550 1807 2059 1957 2028 1625 1657 00...... 1809 2500 THE AEEBAGE DAIEY INTAKE gghgpscgzxc AUTRIENTS 393 2408 1949 2061 2265 2599 2247 1824 2150 2500 3 3 3 3 3 3 3 3 3 3 0.000..00.00000000000000.00.00.00.00. gm. 45.0 60.5 62.2 67.5 64.5 60.0 65.5 60.0 60.0 0. 0.00.00.0.000.000.000000000000000000 gm. .82 .70 .90 '“.95 .90 .42 1.06 .85 .8 0...... 3 3 331303 E7;16§ : : :ll. : : : : 9. : E10.9§ : : : 8.4: : : : 9.7: :11.4: E'éIéE :12 AMERICTfi”fiofiaN gm. 88.8 72.7 81.5 75.5 87.6 81.9 67.1 .00.... 79.2 60 0.00.00.00.0000” gm. 1.07 1.02 ~1.00 1.06 1.21 1.15 0.87 1.06 .8 3 3 3 1318.3 214.5; 211.1; 3 3 I" .p. H .0 0 +4 :4 an <3 0 . U! 0. 0. .0 .0 .0 .0 O. 0. .0 0 0. k' +4 c: c» 03 He 10. 0 Lb. 0 (.0 O. 0. .0 0 .0 0. 0. 0. 3...: m I.U. 5811 9111 6517 4149: 2579: 00......0000000. 7945; 3 4049: o 00.0.. 56803 5000: I.U. 3 5871; 6819: - 5426;: 6701; 4607: ms.*. 120 52 47 Acid mg. 98 7O 72 76 55 ES 03 1‘0 106‘ 51 75 7O 00 .00. .0 0. 0. 0. .0 0. 0. .0 .0 .0 .0 0. .0 00 0. 0. .0 0. .0 0. 0. 0. 0. .0 0. .0 .0 0 mg. 1.92 1.01 1.09 mg. 1.42 1.02 1.51 1.09 1.28 1.46 ..98 0...... 1.22 1.5 :flavin: mg. 1.71 1.61 1.85 2.55 2.26 1.17 2.20 1.90 2.2 0. 00.0 .0 .0 0. 0. .0 .0 0. 0. .0 00 .0 .0 .0 .0 .0 0. Calories:Protein:Ca1cium:Iron:Vit.A:Ascor‘bic:Thiaminflgbo-j:n : av mg. 5.05 2.75 2.10 5.16 5.59 2.66 2.97 no so 0. O 00 so so so so 00 as ea 00 so so so as 2.2 5.65 .0 00 .0 .0 .0 .0 0. 0. .0 .0 .0 .0 .0 0% -20- it is interesting to note that the figures of the two individuals agree with the N.R.C. standards, four individuals have slightly high intake, while one individual has extremely low intake. It is due to the fact that the sub Ject with low intake has religious belief against the consumption of meat, fish and poultry. No supplement is taken to replace the deficiency of nutrients derived from those products. However considerable amount of milk is consumed by her which accounts for adequate amount of calcium and riboflavin.in.her diet. The calcium intake of one individual \satisfies the N.R.C. standard; four individuals have higher intake because of higher consumption of milk by them than the other individuals; two have low intake. The least intake of calcium is by that individual who does not drink milk at all, consequently the intake is dangerously low. The iron value of all the individuals is within the two—thirds of the N.R.C. allowances which is used as the minimum requirement. The vitamin A. intake of four individuals is considerably-high because the dietary report indicated that they ate greater amount of vegetables and fruits. Three individuals have slightly low intake of vitaminJA. In regard to ascorbic acid, two individuals have considerably high value due to the fact that they consume little more than one serving of citrus fruit every day. Five individuals have slightly low intake. .21- However the intake of ascorbic acid is rather irregular from day to day and also much is destroyed during the cooking of foods. With.the exception of one individual, the thiamin value of all the individuals is within the H.R.C. requirements. Regarding the riboflavin intake, threefindividuals have almost the same value as the N.B.C. allowances; four satisfy the minimum.requirements; but the least value is of the indiudual whose calcium intake is very low. This is due to the low donsumption.of milk. The individual figures for thefiAmerican students are better than the figures obtained from the record of the foreign.students. The caloric intake of all the individuals is low. These'women are much.larger in size than the foreign women. Their average height is v.11"; and the weight is 155,} lbs. However their figures are within.the minimum.requirements set by the N.R.C. standard. These women are all healthy and moderatexy active women.and so it is possible that the standard is high for thel.too. The value of protein in the case of each individual is markedly high because a greater amount of milk and milk products are consumed by these women. The calcium intake of each individual is high for the same reason. Considering the iron intake of each individual it was found that the four students had higher intake, and three had slightly lower intake than the N.R.C. standard. This is due to the variable quantities of vegetables and meats censumed by these individuals. The vitamin A intake 101’ three individuals is high and of four individuals is slightly low. The ascorbic acid value is high in the case of four individuals and low in the case of two. Only one value compares exactly with the N.R.C. standard. Since the value of ascorbic acid is irregular it is very hard to Judge the exact quantity conSumed by an individual . The riboflavin value is considerably high in all cases because of the greater amount of milk andmilk products included in their diet. The thiamin intake compares well with the N.R.C. allowances-except in one case. However it is evident from all these figures that on the whole the students are consuming considerably decent amount of nutrients although there are a couple of individual casesthat need to alter their food habits in order to have an adequate amount of specific nutrients in their diets. The average figures 53 the food intake of the foreign women as indicated in.Table IV show that their figures compare quite well with the N.R.C. standards, ‘while the figures for the American women are-much higher. It is because a considerable amount of food id eaten V . . . a 1 - . ‘1 . I I. I g \ . . ‘ b . . l 1 ‘ , r 0 I b ‘l . .- A l . r . . ‘ . . . '- - v . 1 . I . , a ~ . ‘ r‘ ' I, t . - A ' h I l"' V 4- . . _ - ‘ . I . ‘ ’A ’ 3‘ ‘ ': ‘ . . . i I r . A . . . .L ,-‘ . ‘ . ‘ L | I ‘ 'w . ‘ ‘ ‘ ' . ’ . . ’ .— H . ‘ — A _ ‘0 ’ ’ ' ' ’ ' . .3 .. ~ . . | ‘ . ’ ‘ . ’ ' . o I ’ ~ ‘I a l- ' ' . I v ‘ . . ., . _ _’ r‘ "1‘ . . . - ' r ’ ‘ P N . . . ... ‘ . . O '. ‘ u ’ -.< , . - - ‘ ‘ ‘ v I ‘ . , ‘ . I . ‘7 . v ‘ P i K . A 1 l . - bl I V 1 ’ . . A l ‘ - .. I I I I h g / ' r ' ' . \ _ ‘ . . . 7 h ‘ - ‘ ‘l ‘1‘ I '\ v . . ' . «of . . . . , . ~ . . i ’ ! 2 . ‘roo. .- ‘ v fr (‘3 (>1 1% ME! THE RANGE AND AVERAGE WEEKEY INTAKE 0F ”SPECIFIC NUTRIENTS 20 OR FORE I5“ W0} Subjects:Calories: Protein: Calcium:Iron: Vit. A: Ascorbic: Thiamin: Ribo- : : : : : : : : Acdd : :flavin: : : 5 gm. : gm : mg: I.U.: mg. 3 mg. g mg. ; :Eoreign: 1809 : 61.0 : .85 :9. 79: 5680: 75 : 1.18 : 1.76 : : :(1550 - : (47.o-: (1.06-:(7. 44(2579: : .96- :(1.17-: :Women : 2059) : 67.5): m2) 011.40)9111)(47-120): 1.92) 2.55): :00.....:.00000.0:...0000:0..0.00:0.0000...0;0.00 0.0:0000000:IOOOOOO :N.R. C. : 2500 : 60 : .8 : 12: 5000: 70 : 1.5: 2. 2 : IRE RANGE AND AVERAGE WEEKEY INTAKE QE,SPECIFIC NUTRIENTS EQR AMERIEAN WOMEN :Subjects:Calories:Protein:Calcium:Iron:Vit.A:Ascorbic:Thiaminzfiibo* :: : : : : : : :Acid : :flavin: : : : gm. : gm. : mg.: I. U.: mg. : mg. : mg. : Esmericani '2150 E 79. 2 E 1. 05 :12, 4§4654 E 75 E 1.22 E 2.97 : : :(1624 a :(67. 1 *:(.87 - (7. 44(5285i: (51 - (.96 - :(2.10-: : Women : 2406): 88. 6): 1.21)11. 4)5671): 106) : 1.46). 5.65): :.0......:.....0.0:000.000:0000000;.000;0000020000....‘000000::.00.... : N.B.C. : 2500 : 60 : .8 : 12 : 5000: 70 : 1.5 : 2.2 : O u : a V O f a ‘ O c -24- between meals by these women. The average caloric intake of the foreign women is much lower than that of the American women although.in.both.cases they are lower than the N.R.C. allowances. However it may be due to the fact that the fat used in the preparation of vegetables is not included in the calculation thus there is some underesti- mation. Also the data have been.kept by individual students and so there can.be error in.Judging the size of the servings of food. Thus there is every possibility of inaccuracy of figures. The average calcium.and protein intake of the foreign'wamen satisfies the N.R.C. standards while it is much lower for the American women. However the iron intake of the foreign women is lower than the average amount consumed by the American wemen. The mean iron intake of foreign women is 9.79 and for the American women it is 12.4. It is due to the fact that there is lower intake of meat in the diet of the foreign women. It is interesting to note that the vitamin A value of food intake of foreign.women is higher than that of the American women and even greater than the N.R.C. allowances. The mean vitamin.A.intake of fhreggnmandnAmerican women is 5680 and 4654 respectively. The average ascorbic acid intake of the foreign wamen is slightlz lower than the intake of the -25- American women and both the values are much higher than the malues presented by the N.R.C. standards. The thiamin and riboflavin intake of the foreign women are much lower than that of the American women due to the reasons already given in the previous pages. Thus comparing the average intake of the two groups of women.it is seen that the foreign women.have met the N.B.C. standards. It also reveals the fact that inspite of their having a different cultural background and food habits than that of the American.women, yet they have adjusted themselves considerably well tomthe food situation. Comparison to dietag pattern There are several food groupings which can be used as a guide to adequate diet. One Of the comonJy chosen as a basis for comparison is:- Meat, fish and poultry..... one serving daily. Eggs ..... preferably 1 daily or 5to 4 a week. Milk...... 5 to 4 cups daily. Fruit and vegetables....4 to 5 servings daily, one of which.should'be citrus fruit or tomato, and at least one green, leafy or'yellow’vegetable. Whole grain cereal ;.... 2 servings at least/day Butter ........ . one tablespoon daily. Bearing the above standard in.mind, a careful examination of the food intake of specific foods in the food records a -26- ww*wm* EOREIGN WOMEN * - :Subjects : Meat,fish:Eggs:Milk:Fruits & :Whole grain: i.........f..???§ff¥.f....3....fo§?f??T?§.?f???fff..f i R.A. i 0 i' 1 $2.0 i .z.o i 1.4 i : T.Y. : 1.6 E 6 g2.6 ; 4.4 g 6.6 g : A.w : 1.6 § 2 :2.6 g 6.1 g 4.0 g : Z.S. : 1.4 i 2 :1.9 § 6.0 E 1.7 E : T.G. : 1.4 i 6 i «o i 4.7 i 1.4 i 0.0 g 1.4 i 2 is.s ; 8.7 ; 2.6 E :Aéééaéé.'§"°'i.i°":'2I6:i.6'§°°6:6°' '§°°°'2:2°'°°; :ooooooooo: ocooooooo:ooo.3oooo:ooooooooozooooooooooo: Butter: .9 .4 1.5 1.0 .9 .9 .4 I. O. .0 O. 00 .0 .0 O. .0 O. .0 O. .0 O. O. O. O. O. O. .The value is expressed in servings. Eggs consumed per week. AVERAGE DAIRY INTAKE QE_SBECIFIC FOODS FOR AMERICAN WOMEN * :Subjects :Meat,fish iEggs :MilkzFruits & :Wholegrain: Butter : 3.........§ ?3?%ff¥..§.....§....§Y?§?f§§f?§.3?????f§.§........§ : L.P. : 1.4 i 2 :2.6 g 5.2 g 6.5 g 2.1 E i J;D. 3 1.1 i 2 :2.6 : 2.6 : 2.4 : 1.7 : i M.R. : 1.6 i 6 :5.0 i 5.6 i 6.1 i 1.1 g : A.P. i 1.4 i 6 :5.0 i 5.6 i 6.1 : 1.7 : : M.G. : 1.7 i 2 :2.2 i 6.6 i 6.6 1.1 g i R.S. i 1.9 i 1 :1.7 i 4.7 2 4.0 1.4 g u i "‘12”"i“é"ii;é°§“";:6“;"”6:7”:'6:4": :’A&é£agé'§ °'i:é'°'°:'2Ii'§2:4':°"'4:1°':°"°636"':°"i:4"§ The value is expressed in servings * Eggs consumed per week. o .- a. I g l . . p U . ' . v u . I . \ y I ‘ 4 , I a 4 a " .1 o C h a fi . .- . . \ l ' ’ ‘ . . I .' . . . n < 1 . t H I ‘ . ‘ ‘- , n c . I u . 'J . 3 a . ' \ . . w ( ’ 1 I 0 o » 4, n. 9 n - - , A ,. ‘ ‘ . l I - .‘ . , _ r .4 . . v -27- of the foreign.women, was made. They explain certain interesting facts about the figures for specific nutrients. Table V gives figures for the storagefweekly intake of specific foods. 0f the seven individuals studded, there'was one individual Who did not eat any meat, fish;and poultry group foods. The reasons has already been.given in the previous discussion. Out of thesSix individuals, four had an average of 1.4 earnings daily and two had 1.5 servings daily of the meat, fish and poultry. In the casecof the some individual who did not take any meat, there was Just one serving of egg a week-this also accounts for the low protein intake in her diet. Three individuals had three servings of egg a week while the rest had servings of mJgpetmek. Of all the foreign students, there were three who had taken an average of 2.6 glasses of milk daily, one had 2 glasses daily; and one individual had none at all. It is interesting to note that it is hot a common practice to include milk in the regular diet of an individual in the foreign countries, represented by this group, chiefly because it is expensive and scarce and is not a usual custom to serve milk with the meals. However these foreign students have become accustomed to drinking milk'with their diet- except in one particular case. It should be pointed out that only milk; used as beverage was included in.the tabulation. Consequently O -28... figures should be some what higher if milk used in cooking 'were also included. The fruit and vegetable intake of the individuals was considerably adequate. One individual .had an average of 5.7 servings of fruit and vegetablb daily; two had 4.7 and 4.4 servings respectinely; two had 5.1 and two had 5 servings daily. The vegetable included both.green er leafy or yellow vegetable. It was also interesting to note that all hafi.at least one serving of fruit daily which included both fresh and canned fruits; but the intake of citrus fruit was not satisfactory according to food groupings mentioned before. One individual had 9 servings of citrus fruit 6 week; two had 6; one had 4; one had 5; one had 2 and one had only once a week. The chief reason for such a variation and irregularity is because the citrus fruit is chiefly served at breakfast and the records indicate that most of these students do not take any breafast. Of all individuals, one had an.average of 4 servings of whole grain cereals; one had 5.5 servings one had andsverage of 2.4 servings and the rest had from 1.5 to 1.7 servings daily. It was surprising to note that 5 out of 7 students did not take even one serving of‘butter daily. They took.an.average of .4 to .9; two individuals took 1 serving of butter daily. Considering the dietary pattern of the American students it was found that one individual had an.average of 1.9 serving; one had 1.7 servings; two had 1.6; two had 1.4 and one had 1.1 servings of meat, fish and poultry groups of food. Regarding the consumption of eggs- two had 5 servings a week; 4 had two and one had one a week. The American students drank:more milk than did the foreign students. Two had 5 glasses daily; two drank an.average of 2.6; one had 2.2 servings while two had an average of 1.6 to 1.7 servings respectively. Two individuals had 5.5 and 5.6 servings of vegetables and fruits daily; two had 4.7 and 4.0; two had 5.5 and 6.2 and one had 2.6 servings daily. They all had atleast one serving of citrus fruit daily.This indicated that these students were more regular about eating breakfast when citrus fruit is served than did the foreign students. A great quantity of whole grain cereal was takenfiby this group of students. One had an average of 4 servings daily;.five had from.5.l to 5.7 servings and one had 2.4 servings daily. These higher figures may be due to theif£habit of eating breakfast regularly. The data on butter intake show that one individual had two servings of butter daily; five had about 1.1 to 1.7 servings daily and only one had little less than one serving daily. -30.. Thus it can be estimated from the above information that the American women had much higher intake of all the specific food group than did the foreign women. The figures are markedly high in milk, meat, whole grain cereal and butter, there is very little difference in the consumption of the rest of the food. was was. In order to have a precise picture of the eating habits of the individuals it will be interesting to analyse their data separately. Forgign Men: The results in regard to breakfast were rather surprising. Three out of seven individuals did not eat any breakfast. Two individuals were irregular in their habit of eating breakfast which was not adequate, while two individuals had adequate breakfast every day. An interview with the students regarding. eating breakfast, showed that they were not too keen on getting up on time to go for breakfast which was served daily in the dormitory from 7:20 to 7:55 A.M. W m: The American women had better breakfast eating habits than the foreign women had. None of the women missed any breakfast. Three had adequate breakfast regularly, twohad‘adequate - breakfast but missed Just one day each, while two had both adequate and inadequate breakfast. B e a Ea : It was not confined to any one -51.... group. Every student did some eating between meals. Regarding the foreign women the range was front-4 to 20 times a week, the average of .06 to 2.8 daily. Where the American women were concerned the range-was from 4 to 26 times a week and the daily range was from .06 to 5.7. Evening was the most favorable time for between meal eating. The food that was most pepular betwaen meal times was Sundae, milk-hhake, cookies, candy, coke and Hamburgs. Coffee was quite frequently drunk by almost all. Thus the eating habits of the women described in this paper are very typical of college girls. .__aHom m1 a 214211.226 hf Ensign _.___nWom . A brief summary of foreign women's home dietary practices will‘be given in order to have a better understanding of their Eating habits. India: The food habits of the people in India, are affected by geographical factors thus it is difficult to make any generalized fact regarding their dietary habits. But the foods that are frequently eaten in India, are rice,baked wheat bread (unleavened). Meats such as mutton,poultry and fish. Beef and pork are rarely used due to the religious beliefs of the peopit against eating those kinds of meats. The kinds of vegetables used in India are the same as the ones used in the States. Fruits such as oranges,grapes,‘bananas, guava, pears, apples, grapes, peaches and mangoes are commonly eaten. Milk is not the part of the regular diet. Eggs are rarely used because they are expensive. Both coffee and tea are consumed as beverages. The methods of preparation of foods is very different from.the way it is prepared in the States. Both meats and vegetables are thoroughly fried and‘browned.in clarified‘butter and spices. Foods are very highly seasoned. Desserts are not usually included in the diet. ' Canned foods are seldom.used because India has not yet developed her canning industry. Freezing of food is rarefitoo. Hence the preservation of food is done by drying,seasonlng and salting the food. Due to the lack of such fascilities people are more dependent on fresh * Hindus and Muslims only -35- fruits and vegetables. Lentils and pulses are very commonly consumed 'throughout India. . China: People in China eat a lot of rice, pork, fish and poultry and a little beef. Mutton is seldom.used. The commonly used vegetables are Chinese cabbage (celery cabbage) potato, beans, peas, and turnips. They eat many varieties of green vegetables and bean sprouts. Fruits such as peaches pear, apple, dates and persimon are frequently used. Green tea is used as a beverage. Desserts and cow's milk are not included in the regular diet of a Chinese. Soya beans are used in several forms such as soya—bean milk, soys. been 011 and soya‘bean cheese. Butter is seldom used. Whole grain cereal and noodles are also used frequently. . Heats and vegetables are usually stewed, sautied and fried. Baking is uncommon. Food is preserved by drying and salting as freezing of food is an expensive process. ‘Egrggz: The Norwegian student who was contacted for the dietary history represented the farm.family: “The recorded information.indicated that usually meals are taken four times a day—17:50 A,M., 12 Noon, 4 P.M., and 7:50 P.M. - the second and the last meals being heavier than the other two. The foods which are frquently used in the diet are:— dark and.white bread, meat such as pork, mutton and veal, and fish such as sardines and herrings. Vegetables such as potatoes(every day) peas, carrots and beans etc. Berries and other fruits are usually eaten in place of desserts. Coffee is used as beverage. It is evident fromnthe information recorded that milk as such is not included in the regular diet of an individual. However, brown cheese made from goat's milk is used very regularly. The use of vitaminized margarine and herring oil are very common. Hot cereals such as barley and oats cooked in milk are also included in their diets. ' The method of preparation of meals is little different than what the people in this country are used to. Usually salted and fried meats amd fish are eaten. Dried fish is also very popular. Vegetables are generally boiled and sometimes fried. Mdeg; According to the information given by one of the swediSh girls, it was understood that the peple in Sweden have practically the same type of dietary {habits as the people in Norwayhlire. They eat almost the same kinds of foods. One of the typical foods or theepeople in Sweden is that they eat a lot of wheat bread (unleavened) which they prepare during one particular season of the year and eat it throughout the year. They are preserved in big tins. They are usually hard and dry. They also eat a lot of fish and salted meats. New Zealgnd: The dietary patternsof the food eaten in New Zealand is very much the same as that of the United -35- States. The time of meals diseacorrosponds‘with.thati usually practiced by the Americans. However the meat that is frequently eaten in New Zealand is mutton and lamb. Beef and pork are very unpopular and poultry is used very rarely. Oysters are a favorite food of the people. Milk is not included in regular diet of an individual. The vegetables consumed are the same as used in homes in the States. A lot of fruits especially apples are commonly eaten. Bread taken three times a day. Milk puddings are a popular fdrm of desserts. f The method as preparation is the same as prevalent in the States but where storage of food is a: concerned , it is little different 'because there is no deep freezing units or lockers as in this country. A great deal of canning of meats, fruits and vegetables is done in th Zealand. It is important to mention that all these informations are gathered from.the foreign students who who were subjects in this study. It can be possible that the information mentioned in this summary is little inaccurate as the studehts were concerned with only that area where they came from. These facts may not‘be all applicable to the whole part of the country. Gnesofutherimportant facts to notice from this information is that all theseigregnot use to eating beef, desserts and butter. Milk is not commonly drunk o s v . . . n y , u o ,0 - , v u n u ‘ 7 . . 7 p . . 1 i‘ '. . s 5- . . a l U 4 ~ . i , 4 . -36.. with regular meal. This leads us to think why there is lower intake of protein and calcium and riboflavin in their diets. All these students are used to eating fresh fruits and vegetables rather than canned foods. However they are familiar with the fruits and vegetables and meats that are eaten in this country. Their method of preparation of foods is quite different too. All these factors have affected the fOOd intake of these students in this country. It needs to be stated that they have made quite a good deal of adjustment where intake of food is concerned. -57- W Groups of seven foreign and American women students each were Observed 6n studying the dietary habits. All of them.lived in two differentt dormitories and ate their meals in college cafeteria. Each.student was asked to keep a careful record of her own food intake at and " between meals for seven days. The record was analysed by finding the weekly and daily average of the intake of specific nutrients of each.student, using the V Donelson and Leichsenring Short Method for dietary allowances. The results indicated that the American Yemen had higher values of calories, protein, calcium, iron, thiamin.and riboflavin than had the Foreign'Women. But when the figures were compared with.the N.R.C. standards, the figures for American women were higher.» The-foreign women.met the N.R.C. standards. It is neccessary to mention that there is a possibility of error in the calculation of figures.due to the fact that the approximate measurement of food ‘was kept and since each individual kept her own food record there can‘be a lot of variations in.approximating the measurements of the serving of food. The data were also tabulated to compare the figures with the dietary pattern. It was found that the American.women had taken higher quantities of milk, :EB- whole grain products and butter than did the foreign women. The daily average servings of milk, whole grain products and butter were 2.4, 5.2 and 1.4 respectively. The foreign women consumed the daily average of 1.8, 2.2 and .7 servings respectively. One foreign women did not eat any meat, egg or poultry group foods, one did not drink milk at all. Regarding the eating habits of the foreign women and the American women, only two out of seven foreign woman ate adequate breakfastrregulatly, two ate inadequate‘breakfast and two did not eat breakfast at all._ The American women had better breakfast eating habits - five ate adequate'breakfast and two had iadequate breakfast. . Thus it can be concluded from the data that onethe whole the Americanaand foreign students had adequate intake of food although there are some special cases that have low intake of certain specific nutrients. A careful examination of the meals served in the dormitories showed that the meals were reasonably adequate and the low intake of nutrients in the diet of the students may be due to their dislikes for certain foods. '7. 10. ll. -59- W Benedict, Francis and Farr Gertrude 1929 The energy ind protein contEntcdf foods regularly eaten in a college community. New Hamphshire Agri. Exp. Station Bulletin # 242 Berryman, G., and Charlotte Chatfield 1945 A short study of calculating the nutritive value of diets. J. Nutr. _2__5_: 25 Bevier, Isabel 1920 Dietary studies J. Home Econ. 12; 65 Borthwick, Alberta 1917 A contribution to the standardization of condition in college halls for women. J. Home Econ. g: 159 Coons, Callie Mae and Anna T. Schiefelbusch 1952 The diets of college women in relation to their basal metabolism. J. Nutr. _5_: 459—465 Donelson, E., and Jane M. Leichenring 1942 A short method for dietary analysis. J. Am. Dietet. A. 18; 429 Donelson, E., and Jane M. Leichenring 1945 Food intake tables for short method of dietary analysis. ' J. Am. Dietet. A. 21; 440 Donelson, E., M.A.Ohlson, B, Kunreth, MiB.Patton, and G.M.Kinsman 1940 Am. J} Physio. Anthopol.igZ: 519 , Goddard, V, R., Gardner, M., Gibson, T., Harbour, E., and J} Hardison 1954 Food economy in a university dormitory managed at moddrate cost. J.Am. Dietet. A.'g: 555 Gray, C.E., and Rita Dubois 1947 A Study of plate waste in a college dining room. J. Am. Dietet. A. 25: #4, 550 Greenwood, M.L., and B.N.Losinger 1944 Food intake of college women: caloric intake and energy requirement. J.Am.Dietet. A.‘§Q; 524 12. 13. 14. 15. 16. 1'7. 18. 19. 20. 21. ' 22. 23. -40- Hagman, 11.1. 1945 A study of plate waste as a directive measure in food conservation. Hawley, Edith 1929 Nutritive value and cost of food served to college students. U.S.Dept.of Agri. Bureau of Home Econ. #89 Hetler, R.A. 1952 Protein intake and basal metabolism of college women. J .Nutr. _5_: 69—75 Huenemann,Ruth and Dorothea Turner 1942 Methods of dietary investigation J.Am.Dietet.A. ;_8_: 562 Kramer, M.M. and E. Grundemeir 1926 Food selection and experience in a college community. J. Home Econ. L: 18'.-- "' Latzke, Esther 1954 A study of diet selected by cbllege students from a college cafeteria. J.Home Econ. 26; 107-114 Lautz, A., Caroline Carter, and Sarah Ferguson 1940 Heat. sea-food,eggs and milk in the self-selected diets of college men and women. J.Home Econ. 53: 615 Leverton, Ruth and Alice Marsh 1959 Comparison of food intake for week days and for Saturdays and Sunday. J.Am. Home Econ. 55: 111 Macleod,A.L.,and R.A. Griggs 1918 Dietary study at Vassar college. J.Home Econ. 12: 97 McKay,H. and M.B.Patton 1958 J.Am.Home Econ. 59: 585 Food Intake of freshman College Women. Morris, S. 0. and H. Bowers 1959 A study of the diets of one hundred college women students. J.Am.Dietet.A. 15: 558 Ohlson,M., Nelson,P., Mabel, Swanson, P.Pear 1957 Co—operative research among colleges. J .Home Econ. 22: 108-115 24. 25. 26. 27. 28. 29. 50. 51. -41- Ohlson, Reynold, Pullman, McKay, Patton 1942 The dietary habits of college women. J.Home Econ. _5_4_: 579-584 Pittman,M.S., H.McKay, B.L.Kunreth, M.B.Patton, N.Edelblute, G.Cox, E.Shapek, and J.Chen. 1941 Nitrogen,Ca1cium and Phosphorus intake of college women. J.Am.Dietet.A. 11: 947 Scouler, Florence and Lilian Foster 1946 Food intake of college women. JIAm.Dietet.A. 23: 401 Shaw, Mary Margaret 1940 A study of the food habits of 80 college women. J.Home Econ. _5__2_: 614 Steinkamp, R.C., William Robinson and Margaret M.Kaser 1945 Adaptation of short method of calculating the nutritive content of diet in rural areas of Middle Tennessee. J.Am.Dietet.A. 2;: 522 Turner , Dorothea 1940 The estimation of patients home dietary intake. J.Am.Dietet.A. _]:_6_: 875 Wheeler, R.and Malley,R. 1955 A study of food freely selected by a college co-op- erative housekeeping group. J.Am.Dietet.A. .12: 455 Young, Charlotte, M. 1946 Dietary study of Cornell University Women. Special Problem 1956 Kukde, Zarina A Study of the Adequacy of the Diets of Foreign and American Women living in College Dormitories 141141351" . NNNNNNNHNN NNNNN NNNNN NNNNN NNNNN NNN NNN NNN N 31293 02461