222 ANNUAL REPOKTS OF DEl'AHTMENT OF ACIIIICULTUKE. 



COOKING PBdCESSES. 



Much time has been given to the effects of various cooking processes 

 on nutritive vahio and digestibility and to the rehitive vahie of dif- 

 ferent methods of preparing food when judged by quality, palata- 

 bility, and the labor involved. The results show clearly that labora- 

 tory methods can be as profitably used in the solution of such ques- 

 tions as they can be in milling, paper making, dyeing, and other 

 commercial industries. 



DIETARY STUDIES. 



Dietary studies have been carried on in homes and in public insti- 

 tutions, which have furnished data of great value regarding the liv- 

 ing conditions of the American people and have helped in the formu- 

 lation of dietary standards which are used as guides in home and 

 institution management. The studies have also furnished informa- 

 tion of use in the selection and preparation of foods as well as in 

 providing quantities sufficient for adequate nourishment without 

 undue waste. 



BESPIBATION CALORIMETER. 



The respiration calorimeter 16 years ago was in the experimental 

 stage. Since that time it has been perfected and so simplified that it 

 can be operated with ease and made to furnish results of great accu- 

 racy. The uses to which it may be put in the study of food problems 

 are very numerous and by no means exhaust the field of its useful- 

 ness. A later development of this apparatus is designed for the 

 study of fruit ripening and other problems of vegetable life, a kind of 

 work original with the department and full of possibilities for help- 

 ing the grower, the shipper, and the handler of fruits and vegetable 

 products, as well as the housewife who uses them. Plans involving 

 cooperation with other bureaus of the department have been formu- 

 lated which have to do with the ripening of fruits and other vege- 

 table products and the handling and care of animal products. 



Studies planned, or already in progress, have to do with the food 

 value of mutton, the relative nutritive value and culinary qualities of 

 different animal and vegetable fats, the use of dried fruits in the 

 diet, the relative ease of digestion of different foods, and other similar 

 work. In carrying out these projects the respiration calorimeter 

 will be used. 



PUBLICATIONS. 



Of the 62 technical publications which have reported the results 

 of nutrition investigations, all but 10 have appeared during the last 

 16 years, as have all but 3 of the 50 Farmers' Bulletins and other 

 popular publications, which have summarized information on food 

 topics in such a way that it might be valuable to the housewife and 



