666 EXPERIMENT STATION EECORD. 



aiul all except one of the younger men sikmU a lai'f^e part of the time in abso- 

 lute rest with their eyes closed enj^atted in meditation. On an average the 

 diet of the 8 younger monks at rest sujjplied per man per day 483.1 gm. dry 

 matter, r»7.1 gm. protein, 14.0 gm. fat. .'{44.!) gm. eaihohydrates, and 2.8 gm. 

 alcohol, the total energy value being 1,804 calories. The weight of these men 

 on an average was 44.46 kg. (97.8 lbs.). In the case of a young monk with 

 light work and weighing 52.1 kg. the diet supplied 758.8 gm. dry matter, 8G.5 

 gm. protein, 21.2 gm. fat, and 531.1 gm. carbohydrates, the energy value being 

 2,731 calories. In the case of 3 old men at rest the diet supplied 529.4 gm. 

 dry matter, 60.4 gm. protein, 12.3 gm. fat, 346.9 gm. carbohydrates, and 33.2 

 gm. alcohol, the energy value being 2,020 calories. The average weight of the 

 old men was 51.82 kg. (114.2 lbs.). If the values for protein and energy in 

 these diets are reduced to a uniform l)asis of 150 lbs. body weight, they 

 become 87.5 gm. protein and 2,769 calories per day for the young moid<s at 

 rest, 113.2 gm. protein and 3,574 calories for the young monk at light work, 

 and 79.3 gm. protein and 2,654 calories for the old monks at rest. 



In connection with his dietary studies the author determined the digesti- 

 bility of the food and the excretion of nitrogen and other constituents in the 

 urine and discusses his results on the basis of body weight and surface area. 

 Considering digested nutrients, the diet of the young monks at rest supplied 

 38 gm. protein and 1,659 calories ; that of the young monk at light work 63 

 gm. protein and 2,547 calories; and that of the old monks at rest 41.2 gm. 

 and 1,872 calories. 



From the Investigation as a whole the conclusion is reached that the abso- 

 lute vegetarian diet of these Japanese monks, though supplying what he con- 

 siders a minimum amount of energy, was nevertheless sufficient for maintain- 

 ing the men in good health. The author concludes, however, that the fact 

 that the whole organism and particularly the digestive tract were by custom 

 adjusted to such a diet plays an important part in the result. 



The report is supplemented by a bibliography. 



The principal foods utilized by the natives [of Taytayl, E. D. Merrill 

 (PJiiUijpine Jour. ScL, B. Med. Set., .) (1909), No. J,, pp. 219-223).— In this 

 .study of the habits of Filipino natives the author has collected and summarized 

 data regarding the ])rincii)al foods used by the natives of Taytay and enumer- 

 ates and identifies different species of fresh fruits, vegetables, pot herbs, and 

 condiments which thej' use. Taytay is regarded as characteristic of the me- 

 dium-sized and small settlements in the Philip[)ines and its food supply seems 

 to be from local sources. 



" Here, as in nearly all other parts of the archipelago, rice is the basis of the 

 meal, and fish, both fresh and dried, api)arently ranks as the second most com- 

 monly utilized food. The town is situated in the midst of a large rice growing 

 region, and the supply of this staple is practically all local, although in times of 

 scarcity foreign rice Is brought from Manila. Comparatively few varieties of 

 rice seem to be cultivated locally, at least in any great quantity. 



" Most of the fresh fish found in the local markets, and apparently most of 

 the dried fish, are fresh water varieties secured in Lake Pay, although some 

 dried fish originating in salt water is brought from Manila. . . . 



"Meats play a very secondary part in the local dietary as in other parts of 

 the Philippines. Apparently the only local supply that is at all constant is of 

 fresh pork ; pigs, both large and small, being abundant in the town and always 

 offered for sale on market days, (ioats are utilized for food to a limited ex- 

 tent. Beef is apparently never, or at least very rarely, offered for sale in the 

 local market; a meat closely resembling it — that Is, the meat of the water 



