FOODS HUMAN NUTRITION. Ibd 



The diet of the Japanese, S. Sawamura (2. Cong. Internat. Hyg. Aliment. 

 BruxcUcs [Proc], 1 {1910), Sect. 2, pp. 22J-2Jf).— Statistics regarding the kinds 

 of food used in Japan and information regarding the preparation of food, the 

 quantity of food consumed, and similar topics are included in this digest of data. 



Children's diet in home and school, with classified recipes and menus, 

 Louise E. Hogan (New York, 1910, rev. ed., pp. VIII+19.'f+lJi, figs. 2, dgm.^. 

 Jf). — The author discusses the feeding of infants and young children, including 

 summer diet, winter diet, food in illness, school luncheons, supplementary feed- 

 ing for feeble and average school children, and related questions, and gives 

 sample menus for children of different ages and classified breakfast, dinner, and 

 supper menus. 



New matter has been added in this edition regarding school luncheons, the 

 peptonization of foods, and other subjects. 



The feeding of school children, Caroline L. Hunt (2. Cong. Internat. Hyg. 

 Aliment. BruxeUes [Proc], 2 {1910), Sect. 7, pp. 115, 116). — A summai*y of a 

 paper presented at the Second International Congress of Alimentary Hygiene 

 and the Rational Feeding of Man, Brussels, October, 1910. 



Loss and regeneration in the life process, M. Rubner {Sitzber. K. Preuss. 

 Akad. Wiss., 1911, XX, pp. J,',0~Jf.Jl ; Arch. Anat. u. Physiol., Physiol. Aht., 1911, 

 Xo. 1-2, pp. 39-8Jf; A6s. in Chem. Zentbl., 1911, I, Xo. 22, pp. 159S, 1599; Zentbl. 

 Physiol., 25 {1911), Xo. 16, pp. 693, 6.9.'/). — In this discussion the author sum- 

 marizes data having to do with the renewal of living substances. 



The minimum protein necessary for maintenance, he concludes, must vary 

 with different foods, since the nitrogenous materials present in different food- 

 stuffs have different values. The proteins from several sorts of meat and milk 

 proteid have " full value." since they may replace quantitatively the nitrogen 

 loss following a diet lacking this constituent. That milk protein has a very 

 high value may be seen from the fact that protein makes up only 5 per cent 

 of the total energy metabolized by a nursing child. In contrast to meat and 

 milk proteids those derived from legumes have a markedly low value. Deter- 

 mining the amount of a protein of " full value " which satisfies the minimum 

 nitrogen requirement gives a measure of the quantity of protein which the 

 body constantly loses. 



The " utilization quota," according to the author's experiments with dogs, 

 birds, and man, shows that protein supplies al)out 4 per cent of the total energy 

 metabolized. In recent experiments the nitrogen requirement has been reduced 

 to an extremely small value, namely, about 30 mg. per kilogram of body weight. 

 Calculating the " utilization quota " from the urine only gave a value represent- 

 ing about 1/1,000 of the total nitrogen of the body. 



The nitrogen in the body is present in part in living substance and in part 

 in skeletal substance, but it may be assumed that both sorts are concerned in 

 body losses. The body uses nitrogen-free nutrients as sources of energy, and 

 requires only a small amount of protein for repair. Experiments were under- 

 taken to determine which organs contribute to the protein losses. An imiwrtant 

 consideration in such studies would be the development of different functions In 

 diff'erent degree. TTie subject, the author believes, can perhaps be best studied 

 with the muscles. The subject of the experiments cited performed on an 

 ergostat work equal to from 105,000 to ] 36.000 kgm. on a diet supplying a 

 minimum amount of nitrogen. The nitrogen excretion was increased in the 

 ratio of 1:1.29. Assuming that 20 per cent represents the relation of utilized 

 nutrients to useful work, there would be in round numbers for each 100 kilo- 

 gram-calories 41 mg. of nitrogen metabolized. In other words, nitrogen plays 

 practically no part as a source of muscular energy. 



