288 DEPAETMENTAL REPORTS. 



at Middletown, Conn., and elsewhere by those cooperating with the 

 Office, a discussion of the editorial and other work carried on at the 

 office in Washington and a brief description of all the bulletins and 

 other publications issued. 



In addition to the above, the two following reports were prepared 

 for publication during the year: 



Dietary Studies in New York City, 1896-97, by W. O. Atwater and 

 A. P. Bryant (Bulletin No. 11(3, pp. 83): This bulletin reports and 

 discusses 3G dietary studies made of families living in the thickly con- 

 gested districts of New York City. Some of them had fairly large 

 incomes, others were in destitute circumstances and almost without 

 exception may be included among the families commonly receiving 

 assistance from charitable organizations. 



Experiments on the Effect of Muscular Work upon the Digestibility 

 of Food and the Metabolism of Nitrogen conducted at the University 

 of Tennessee in 1899-1900, by C. E. Wait (Bulletin No. 117, pp. 43): 

 This investigation, which is a contiauation of earlier work, is designed 

 to show the effect of muscular exertion upon the digestibility of food 

 and the metabolism of nitrogen. Nine digestion experiments and 

 nine metabolism experiments with men were made. In addition to 

 the above an investigation is reported of the possibility of prej)aring 

 a composite sample which shall adequately represent the composition 

 of a mixed diet, and thus simplify the analytical work connected with 

 determining the composition of the diet. 



PLANS FOR THE FISCAL YEAR 1903. 



In the investigation at Middletown it is proposed to continue, with 

 the aid of the respiration calorimeter, the studj^ of the comparative 

 value of fats and carbohydrates as sources of energy for muscular 

 work, and in general to develop the respiration calorimeter investi- 

 gations as far as possible along the lines suggested by the work of 

 former years. Administrative and editorial work will be continued 

 as usual. 



Professor Woods, at the University of Maine, and Prf)fessor Snyder, 

 at the University of ]Minnesota, will continue their investigations on 

 the digestibility and relative nutritive value of different grades of 

 flour ground fi-om the same sami)le of soft wheat. The University of 

 Minnesota has comjileted a new chemical laboratory, of which a por- 

 tion has been set apart for Professor Snyder's nutrition investigations. 

 A small mill will be purchased in which wheat can be ground in the 

 same way as is followed commercially. This will secure better sam- 

 ples of flours than could be readil}' secured in the past, and Avill much 

 facilitate Professor Woods and Professor Snyder's investigation. As 

 has been the case in the past. Professor Woods will devote attention 

 to the study of metabolic products in connection with the digestion 

 experiments. 



Professor Grindlej^ at the University of Illinois, will continue his 

 studies of the changes in composition and digestibility of different 

 kinds and cuts of meat brought about by various methods of cooking. 

 In addition such analytical work and comparative studies of methods 

 will be carried on as are required. The University of Illinois is con- 

 structing a new chemical laboratory in which two laboratories have 

 been set apart for nutrition investigations. This is an indication of 

 the way in which the work is regarded by the university. Interest in 

 work on meats at this institution is further shown by the fact that fi 



