FOODS HUMAN NUTRITION. 168 



FOODS— HUMAN NUTRITION. 



Foods; their chemistry, analysis, r.nd nutritive value, A. Balland [Les 

 Ailments. Chiiiiic, Aiiah/KC, 1'J.rpritisc \'(n<'iir (tJimciitniir. Paris: ./. B. Bail- 

 licre d- »S'o»^, J907, vols. 1, pp. V/l+'i-i.i; 2, pp. 508). — In this extended tre:itise 

 on foods the author has summarized and discussed a large amount of available 

 data regarding composition and nutritive value of foods and feeding stuffs. 



Volume 1 contains cereals and i)roducts obtained from them, bread, and 

 bakers' goods, and volume 2. vegetables, fruits, meat, dairy ])roducts, preserved 

 foods, beverages, and feeding stuffs. 



How may we best nourish ourselves? A. Gautier (Rev. Sci. [Pdiix], .',. scr.. 

 7' (1907), No. 11, pp. 321-326). — The composition and properties of the more 

 common food materials, the proportion of nutrients required, and related ques- 

 tions are discussed. 



Formaldehyde in food materials, A. Monvoisin (////,'/. Mainle ft La it, 1 

 (1907), No. 3, pp. 111-113). — Data are summarized regarding the normal occur- 

 rence of formaldehyde hi certain foods, particularly thot-e which have been 

 smoked. In the author's opinion the amount is so extremely small that it is 

 of no importance from the stand[(oint of health. Data are also summarized 

 regarding the determination of formaldehyde. 



[Food used in mountain climbing in Alaska], F. A. Cooke (Harper's Mo. 

 Mail.. 11', (1907), No. 68.',, pp. 821-837, pj. 1, figs. 13).— In an article describing 

 the first ascent of Mt. McKinley the author states that the ration allowance per 

 man per day was 10 oz. of bread. 1 lb. of pennnican, 4 oz. sugar, 0..5 oz. tea, and 

 4 oz. " erbswurst." with 3 oz. wood alcohol for fuel. This allowance was so 

 liberal that the food intended for 10 days was found sufficient for nearly 1.3 

 days. The pemmican used was made of equal parts of beef tallow and dried 

 beef. The bread was specially prepared in camp and was baked in pellets not 

 larger than a good-sized marble in a reflector in front of the fire until quite 

 brown. The reflector was then moved farther from the flre and the bread dried 

 until very hard. The dough used was made of flour and baking powder in the 

 usual way, except that all shortening was omitted. " No grease was put in the 

 pan nor the dough, for this seemed to prevent the drying process." The work 

 performed on this ration was exhausting in the extreme. 



[Calculated with the aid of average figures for the composition of the foods, 

 the ration allowance furnished 20S grams protein and l.T'.K) calories of energy 

 [)er man per day, or KiT grams protein and 3,835 calories of energy per day on 

 the assumi)tion that 10 days' food sufficed for 12A days.] 



Composition of East Indian food stuffs analyzed at the Colonial Museum, 

 Haarlem, M. Greshoff, W. M. Cluwen, and C. L. De Fouw (BtiL Kolon. Miis. 

 Haarlem, 1906, No. 3',, ySiip.; ahs. in Ztschr. Viitersueh. NaJn: n. Oenussmtl., 13 

 (1907), No. 7, pp. Ji33, Ji3.'i). — Rice, barley, buckwheat, and other cereals, dried 

 chestnuts, St. .John's bread, asparagus, portulaca, endive and other vegetables, 

 raspberries, strawberries, cherries, and other fresh and preserved fruits, choco- 

 late, wine, beer, shellfish, goat's milk, cream, sheep's milk, Swiss cheese, and 

 other miscellaneous food stuffs were analyzed. 



Studies on the digestibility and nutritive value of legumes at the Uni- 

 versity of Tennessee, 1901-1905, C. E. Wait (U. *S'. Dept. Agr., Office Expt. 

 Stas. Bid. 187, pp. .5.)).— Red kidney beans, white navy beans, and 3 varieties of 

 cowpeas were used in the 72 digestion experiments with healthy men which are 



