NUTRITION INVESTIGATIONS. 33 



nutrients and energy with white bread. As yet the question of 

 relative ease of digestion and related topics has not been considered 

 m connection with these food j^roducts. 



The principal features of the work on the ash constituents of food, 

 at Columbia University, New York, by Prof. H. C. Sherman and his 

 associates, have been studies of the balance of income and outgo of 

 iron, calcium, magnesium, phosphorus, and nitrogen; dietary studies 

 with special reference to iron and the possibilities of increasing the 

 iron content of the diet when desirable without the use of expensive 

 foods, and estimates of the amounts of iron furnished in typical 

 dietaries. A bulletin reporting this work has been prepared for 

 publication. 



At Teachers' College, Columbia University, Miss L. H. Stimson, 

 under the direction of Miss Helen Kinne, has made a study of the 

 culinary qualities of old-fashioned and new-process corn meal and 

 has summarized data on the nutritive value and uses of corn meal 

 and other corn products. 



The results of investigations carried on by Prof. C. E. Wait, of 

 the University of Tennessee, have been prepared for publication 

 in two bulletins, one giving the results of an extended series of in- 

 vestigations on the digestibility and nutritive value of dried beans, 

 jDeas, and cowpeas, and the other the results of dietary studies of 

 families living in the mountain regions of Tennessee. The work 

 with dried legumes is particularly interesting and valuable, as it 

 demonstrates that these foods when w^ell prepared are very thoroughly 

 assimilated, and are economical and valuable sources of nutritive 

 material, especially protein. The high nutritive value of beans and 

 peas is quite generally conceded, but the cow^pea is little* known in 

 the United States as a food product outside of the regions where it 

 is grown, and Professor Wait's investigations, when rightly under- 

 stood, can hardly fail to increase the demand for this typical southern 

 food product in regions where it has hitherto been unknown. 



PUBLICATIONS. 



During the past year the food and nutrition publications issued 

 have included three technical bulletins, three Farmers' Bulletins, a 

 Yearbook article, and special articles and general summaries for the 

 Annual Report of the Office of Experiment Stations and similar 

 reports. The subjects treated in these publications are as follows: 

 Studies on the Digestibility and Nutritive Value of Bread and of 

 Macaroni at the University of Minnesota, 1903-1905; A Digest of 

 Japanese Investigations on the Nutrition of Man; Studies on the 

 Influence of Cooking upon the Nutritive Value of Meats at the Uni- 

 versity of Illinois, 1903-19-04; The Guinea Fowl and Its Use as 



294b— 07 3 



