286 DEPAETMENTAL EEPOKTS. 



FOOD AND NUTRITION PUBLICATIONS. 



Four teclmieal and one popular bulletin were published during the 

 year, in addition to one article contributed to the Yearbook for 1901, 

 and a history of the development of the nutrition investigations pre- 

 pared for the annual report of this Office. 



Studies on Bread and Bread Making at the University of Minnesota 

 in 1899 and 1900 by H. Snyder (Bulletin No. 101, pp. 65, pis. 3, fig. 1): 

 This bulletin gives a report of the continuation of the investigations 

 at the University of Minnesota on bread and bread making and on 

 flour and its relation to bread. The special subjects considered are the 

 comparative nutritive value, including both composition and digesti- 

 bility, of graham flour, entire-wheat flour, and standard roller-process 

 flour; the comparative digestibility of bread and of oatmeal in experi- 

 ments with a ration consisting of large, medium, and small amounts 

 of bread and milk and large and small amounts of oatmeal and milk; 

 the digestibility of bread made from flour in which the proportion of 

 starch is increased; and the quality of bread as affected by increasing 

 or diminishing the proportion of starch, by raising or lowering the 

 temiDerature of the llour, by prolonged heating of the flours, and by 

 blending of different types of flour. The investigations reported form 

 an unusually satisfactory basis for judging the comparative nutritive 

 value of graham flour, whole-wheat flour, ordinary patent flour, and 

 blended flours. 



Experiments on Losses in Cooking Meat, 1898-1900, by H. S. 

 Griudlej^ (Bulletin No. 102, pp. 64) : But little study has been made 

 of the effect of cooking upon the composition and digestibility of 

 meat, and exact data have been lacking. A series of investigations 

 have been begun at the University of Illinois by Professor Grindley 

 and his associates upon this subject. Only a partial report of the 

 investigations in 1898-1900 are given in this bulletin, the results of 

 25 experiments uj)on the losses of meat in cooking being reported. 

 Later j)ublications will give reports of the rest of the investigations 

 during those years and of investigations which are now in progress. 

 The results here reported, though not final, are valuable and of much 

 practical imjjortance. 



Nutrition Investigations among Fruitarians and Chinese, by M. E, 

 Jaffa (Bulletin No. 107, pp. 43, pi. 1): This bulletin contains two 

 articles. The first reports the results of six dietary studies with 

 fruitarians, a digestion experiment, and a nitrogen metabolism experi- 

 ment. The subjects (two women and three children) had lived almost 

 entirely on raw fruit and nuts for several years, one of the children 

 having lived upon such a diet since infanc3^ It was found that 

 although the diet furnished less protein and energy than the mixed 

 diet of similar individuals, the subjects were apparently in good 

 health. 



With a view of learning something of the dietary of Chinese living 

 in California and its relation to muscular work, studies were made of 

 a professional man, that is, a man with little muscular work; a 

 laundry association, that is, individuals performing moderately severe 

 muscular work, and employees on a truck farm, that is, men per- 

 forming severe muscular work. The foods eaten were found to fur- 

 nish practically the same amounts of protein and energy as has been 

 found in the average diet of Americans performing similar amounts 

 of work; the selection of foods was, however, quite different. Gen- 

 erally sijeaking, rice took the place of bread and similar carbohydrate 



