INVESTIGATIONS IN HUMAN NUTRITION. 397 



Benedict and Carjienter " have reported studies of metabolism 

 during fever, studies of the energy involved in typewriting '' and 

 some other experiments, in all of whicli the respiration calorimeter 

 was used/ Benedict '' has also devised and described a small portable 

 apparatus for use in ies]iiration exi)erimonts. 



Previous reports of this Ollice have briefly ilescribetl the construction 

 of the improved res])iration calorimeter at the Department of Agri- 

 culture and outlined the plans for experiments with it. 



This w^ork is well under way and the special object of study is the 

 ease of digestion of cheese of difl'erent sorts as compared with other 

 foods. The scope and extent of the nutriticm investigations of the 

 Oflicc of Experiment Stations has been outlined, the plans for the 

 work discussed, and the publications listed and described in a recent 

 circular.*^ 



TEXT-BOOKS AND HANDBOOKS ON NUTRITION. 



No report of the progress of food and nutrition investigations in the 

 United States would be adequate without at least a mention of some 

 of the numerous text-books and other volumes on these subjects 

 which have appeared during the period under review, notably Lusk's 

 Science of Nutrition, Bevier and Usher's Food and Nutrition, Hawk's 

 Practical Physiological Chemistry, the valuable series included in the 

 Lil)rary of Home Economics, Snyder's Human Foods and Their 

 Nutritive Value, the new and enlarged edition by W. Oilman Thomp- 

 son, of Practical Dietetics, Mohler and Eichhorn's translation of 

 Edelman's Text-Book of Meat Hygiene, and others, too many to 

 enumerate. 



In the foregoing summary of work in human nutrition which has 

 appeared in the United ^States during the last four or five years the 

 attempt has been made to outhne the principal agencies which con- 

 tribute to the subject to give some idea of the general condition of 

 nutrition investigations and to cite examples of investigations along 

 the principal Unes of work into which the subject naturally divides 

 itself. It is recognizeil that the Hst is by no means com])lete, but it 

 is believed that enougii has been brought together to show that 

 progress has been contiiuious and that im])ortant contributions have 

 i)een nnide not onh' to the fund of available data of interest to students 

 of nutrition and to ]>ractical workers, but also to the subject of 

 methods of investigation and to the more important question of 

 fundamental theories of nutrition. 



«Amer. Jour. Physiol., 24 (1909), No. 2, p. 203. 

 6 Jour. Biol, ('hem., (> (1009), No. 3, p. 271. 

 cAnH'r..I..ur. Thysiol., 24 (1909), No. 2, p. 187. 

 dAincr. Jour. I'hysiol., 24 (1909), No. 3, p. 345. 

 « U. S. Dei)t. Agr., Ullice l^xpt. Stas. Circ. 89. 



