NUTRITION INVESTIGATKWS. 67 



The nutrition invcstit^ations at the University of California, con- 

 ducted by Prof. M. E. Jaffa and his associates, were a continuation 

 and conjplotion of th(> work boirun in 1001-2, which has comprised 30 

 digestion experiments, including- the income and outgo of nitrogen, 

 with subjects whose food consisted of fruits and nuts only or hirgely, 

 as well Jis seven dietary studies with fruitarians, and a number of 

 analyses of samples of food materials and excretory products. 



Professor Jaffa has also written a complete report of the two years' 

 work, at the same time compiling and collating much useful material 

 on the nutritive value of fruits and nuts to round out his report and 

 make it more complete. The result forms a publication of much 

 interest, particularly in view of the fact that hitherto comparatively 

 little attention has been paid to this subject, which is of especial 

 importance to the people of California, fruits and nuts forming so 

 large a part of the agricultural products of the State. 



Tlie nutrition investigations at the Universit}" of Georgia, under the 

 direction of President II. C. White, included the study of the dietaries 

 of typical families of white people of limited means in the mountain 

 districts of the State, and one dietar}' study of a negro laborer's family. 

 In all 10 dietary studies were made and 55 analyses of food mate- 

 rials and wastes. The results obtained show^ a verj" simple diet. The 

 articles of food are few and the methods of preparation primitive. 



Prof. H. S. Grindlev has continued his \alua))le work with meats 

 at the Universit}' of Illinois the past year. This included the carry- 

 ing out of 20 digestion and nitrogen metabolism experiments with 

 men, in which meat (beef) formed the chief part of the diet; (35 

 artificial digestion experiments with different kinds of meat to deter- 

 mine the influence of cooking upon the digesti])ility; 47 cooking 

 experiments with meats to determine the losses in cooking and its 

 influence upon flavor, palatability, digestibility, etc. In addition to 

 his experimental work. Professor Grindley has prepared a bulletin on 

 the cooking of meats, which gives the results of his investigations in 

 this direction. 



The chief studies undertaken at the Universitv of jSIaine, under the 

 direction of Prof. C. IX \\'oods, were those carried out in logging 

 camps, with men doing large amounts of muscular work luider severe 

 conditions of cold and exposure. Six digestion experiments of six 

 days each with wood choppers were made with the analysis of the 

 food materials and excretory products. Two dietary studies were 

 also conducted with crews in logging camps, analyses being made of 

 the foods used. The dietary studies showed that the luml)ermen who 

 })crformed very large amounts of work ate correspondingly large 

 amounts, the diet being high in ])oth protein and energy. 



At the Universit}' of Minnesota. Prof. Harry Snyder has contiiuied 

 his investigations regarding the nutriti\ e value of flour milled in dif- 



