iQisl War Notes 449 



Charge of the concentr. camps of war prisoners. The chief aim of 

 the course was to instruct the officials in the essential principles of 

 the physiol. of nutrition and the art of cooking. The officials came 

 from 129 different concentr. camps, from all over Germany, and 

 leading specialists delivered lectures on the scientific bases for, and 

 the practical features of, the feeding of the prisoners, Dr. Neu- 

 mann, direc. of the inst., at Berlin, for research on the utilization of 

 grains, spoke on the essentials of bread as food. This is a particu- 

 larly difficult subject, as the bread-ration has had to be reduced for 

 the prisoners as well as for the civilian populace. As the French 

 and Russians are accustomed to make much u.se of bread, the 

 Minister of War had large amounts of second-grade rye and wheat, 

 which were not suitable alone for making bread, mixed with other 

 kinds of flour. This mixed flour was used to bake a supplementary 

 bread-supply for the concentr. camps, where it was sold to the 

 prisoners through the canteens for 50 pfennigs per kg. or, as rolls 

 or cakes, by weight, 75 gm. for 5 pfennigs. It can also be supplied 

 gratuitously, on a physician's order, to certain undernourished per- 

 sons and certain others engaged in manual labor. The Standard 

 dietary suggested by the "Minister of War is, for every prisoner of 

 war, military or civilian, 85 gm. protein, 40 gm. fat and 475 gm. 

 carbohydrate, a total of 2,700 calories. Those who have to do 

 manual labor, particularly the inmates of the work-camps, are to 

 receive 10 percent more. This ration is to be given in three nourish- 

 ing and palatable meals: in the moming, coffee with 30 gm. of 

 sugar, or a soup containing 100 gm. of solids. A soup has proved 

 particularly satisfactory that is made of 30 gm. soy beans, 60 gm. 

 flour (Stärkemehl) and 10 gm. fat. The dinner is to consist of 750 

 gm. potatoes, and 300 gm. fresh or canned vegetables or 40 gm. 

 dried vegetables. Every third day meat is to be given with the 

 above. It was recommended to give fresh meat twice to corned 

 meat once. The amount is prescribed as 120 gm. meat with bones 

 or 100 gm. without bones. On the two intervening days, 200 gm. 

 fish is recommended or 150 gm. pod vegetables, with the addition of 

 bacon, fat or pickled meat. Soy beans in the form of flour were 

 particularly recommended. Salt, spices and fat are not to be spared. 

 For supper, baked potatoes with herring or sausage or cheese have 



