Loss of nutrients in cooking.

Summa y and Cmlusions The losses of nutrients in the cooking and plate waste of milk, eggs, fish and meat and the losses in the storage and preparation of vegctables have been studied. Records are presented also of waste in school and other canteens. Scrambling is the most wasteful method of cooking eggs. Thermostatically controlled panv would reduce the waste in cooking eggs. The filleting of fish in shops would ensure more economic use of the whole fish. Plate waste of meat may be as high as 30 per cent. of cooked meat. Fat should be removed from plates before vegetables are served, or it should not be served. Imported meat has a higher plate waste than home fed. Plate waste in school canteens includes 7 per cent. of the protein and 7 per cent. of the fat served. I n a college canteen the waste of protein was 11 per cent. and of fat 5 to 10 per cent. In a Government canteen 6 per cent. of protein and 3 per cent. of fat served were wasted. The wastage of vegetables is greatly increased by wilting in storage. Marketing methods are in great need of improvement. Some system of local market gardens should be adopted so that consumers in large towns could buy their vegetables fresh. Schools and institutions should have their own gardens.