EXPERIMENT STATION REPORTS. ' 277 



as Home Economics Specialist. In such capacity she is assisting with 

 the nutrition program taking care of the calls which the Nutrition sj)ec- 

 ialist cannot iijclude in her program. 



This year there has been created a research nutrition division in the 

 resident Home of Economics Department, Dr. Marie Dye from the 

 University of Chicago is the instructor in charge. We hope to get valuable 

 illustrative material for special features of the nutrition program this 

 coming year through this department. All nutrition publications having 

 been published since the beginning of the school year have been referred 

 to Dr. Dye for consultation. This is a custom wliich Avill be definitely 

 followed in the future. The nutrition material since September has been 

 the school nutrition series which was carried on last year and is being 

 carried on this year with some variations. 



The chief problems in nutrition work in the state may be shown from 

 the following analysis of Michigan's Nutrition Project: 



ANALYSIS OF NUTRITION PRO.JECT 



GROUP I 



NuU'ition Habits: 



Bread and coffee families — so called because above forms nucleus 

 of family diet. Scanty supplies of milk j little or no vegetables other than 

 potatoes; and little or no fruit. 



Outstanding Diet Habits: 



'Not enough calcium and iron. Inadequate protein. Not enoug^h 

 vitamins. Too much highly seasoned foods. Too high a proportion of 

 carbohydrates. Not enough bulk. Faulty food habits. 



D eficiencies — Supplies : 



Not enough vegetables, not enough milk, not enough fruit. 



Resulting Health Conditions: 



Malnutrition in children. Defective prenatal feeding. Rickets. In- 

 fantile scurvy. Early aging. Increased susceptibility to disease. De- 

 fective teeth. Tuberculosis. Constipation. Anemia. Tendency toward 

 diabetes. 



Remedies: 



More mineral foods; a, milk, b, vegetables, c, eggs, d, fruit, more vitamin 

 foods; a, milk, b, butter, c, spinach or greens or tomatoes or fruit, d, 

 whole grain cereals. More protein foods; a, milk, b, eggs, c, meat in mod- 

 eration. 



Suggested Changes in Conditions: 



Increased consumption of milk. Increased consumption of vegetables. 

 Increased consumption of fruit. Milk in place of coffee for children. 

 Teach American preparation of foods. Encourage vegetable and fruit 

 production. Better food habits encouraged, regularity of meals, eat 

 at regular intervals and not between meals, unhurried meals, happy meals. 



