562 EXPERIMENT STATION RECORD. 



FOODS HUMAN NUTRITION. 



Food and nutrition, Isauel Beviek ami Susannah Usher {I'rhami, III: 

 Authors, 1906, i>p- '/')- — In this volume, which Is designed primarily for the 

 use of studentj^ in the household science department of the University of 

 Illinois, a considerable number of experiments have been selected from a 

 variety of sources for laboratory instruction on protein, fats, carbohydrates, 

 meat, milk, and other foods, and on the digestion of proteids and starches. 



The manual is expected to serve two purposes : " First, to aid the student 

 to recall and to arrange in an orderly way the knowledge gained from other 

 sources ; secondly, to apply this knowledge, in so far as possible, to various 

 kinds of food problems and so to serve as an introduction to individual work 

 with foods which follows." A bibliography is appended which contains refer- 

 ences to works in which the student can find fuller information. 



Modern diet {Brit. Med. Jour., 1906, 2Vo, 238.'j, pp. 581, 582).— A critical 

 discussion of nutritixe requirements and of dietary standards with special 

 reference to recent work on the .subject. It is conceded that no Immediate 

 harm results to healthy individuals from a low proteid diet and that this 

 conclusion is of importance in connection with diseases involving the kidneys 

 and digestive organs. That many persons undoubtedly take excessive amounts 

 of proteids in their diet is also pointed out. " We do not think, however, 

 that it has been proved that a diet containing proteid in a much smaller 

 proportion than that of KiO gm. a day for an adult of 70 kg. is permanently 

 beneficial either to the individual or to the race and especially for those 

 whose occupations i-equire considerable muscular exertion. It appears, on the 

 contrary, from the evidence at present at our disposal, that such a permanent 

 reduction is not witliout jtossilile danger to the virility of the nation." 



The diet of the precibiculturists, 11. Campbell ( Brit. Med. Join:, 1905, Nos. 

 2322, pp. .',0, 1,1; 2325, pp. 208, 209; 2328, pp. 350-.3.52 ; 2329, pp. Ji06-Jt09 ; 2333, 

 pp. 665, 666; 2335, pp. 813-815; 2337, pp. 970-981; 23^0, pp. 1217-1219; 23^7, 

 pp. 1658, 1659). — A general discussion of prehistoric, savage, and semisavage 

 tribes and their habits, si>ecial attention being paid to food, methods of prepar?i; 

 tion, and related questions. 



The food of well-to-do classes, E. Biernacki (Zciithl. Gcsam. Physiol, ii. 

 Path. Stoffirechscl^. n. scr.. 1 {1906), ISo. /.?, pp. J,01-i,03).—T\ie data 

 collected regarding the food of oO well-to-do families in Warsaw and Lemberg 

 showed that the protein supplied per person per day varied from 78 to 195 gra. 

 and the energy from 2.110 to 4.010 calories, being on an average 121 gm. pro- 

 tein and 3,01.'') calories. 



rood and digestion in warm climates, J. Cantlie {Jour. Trop. Med. 

 [London], 9 {IHIKI), \o. JO, pp. 312-316). — The author calls attention to the fact 

 that rice occupies much the same place in the oriental dietary as bread fills in 

 that the western nations, and that the importance of this foodstuff is very com- 

 monly greatly overestimated in discussions of the diet of oriental races. 



In his discussion of Chinese dietary habits, which is based on personal expe- 

 rience, the author states that " their early morning meal consists of soft-boiled 

 rice ' conjee,' . . . The foi-enoon meal, or breakfast, consists of fish, or fat 

 pork, vegetables, rice, and tea. The midday meal may be again soft-boiled rice, 

 but the afternoon or evening meal consists also of fish, pork, vegetables, rice, and 

 tea. The rice is in no larger proportion to the meal, perhaps not quite so large, 

 than is bread in the European breakfast." 



The food materials, particularly of animal ori.gin, which are available in 

 tropical regions are discussed, as well as other .genenil topics. Attention is di- 

 rected to the extended use of hot spices, particularly in the form of curry. 



