FOODS HUMAN NUTRITION. 563 



According to more detailed studies wliicli were made with 33 persons the 

 protein obtained per man per day ranged from Uo to 140 gm. or about !>2 gm. 

 as a mean, and the energy not far from 3,000 calories. 



As regards the influence of the character of the work, it appeared that this 

 did not materially modify protein consumption, which on an average was not 

 so high in the industrial regions as in the other ]o''-alities studied. 



Notes on workingmen's diets at the beginning of the twentieth century, 

 O. PiEQUET {Rev. Sor. Sri. Hyg. Aliiiiciit.. .} (I!l0l>), Xo. .?, />;>. NJ-.'),^). — Some 

 years ago the author collected statistics regarding the expenditures of working- 

 men's families in Alsace and found that, generally speaking, 50 to 75 per cent 

 of the total income was expended for food, the average value in 16 families 

 being 61 per cent. Of this, 33 per cent of the total was expended for bread, 

 14 per cent for meat, 13 per cent for milk, 24 per cent for groceries, and 16 per 

 cent for beverages, vegetables, and sundries. 



Some data are also given regarding the food habits of German and Spanish 

 laborers as compared with French. The author calls special attention to the 

 restaurants which some manufacturers have established to supply their em- 

 ployees with food at reasonable prices. 



Economic conditions of workingmen, A. Imbert (Rev. Soc. Sci. Hyg. Ali- 

 ment., 3 (1906), Xo. 2, pp. Jf2~55). — A detailed study of a workingman's ex- 

 penditures for food and lodging, car fares, etc., and the calculated cost and 

 nutritive value of the food used in 7 days. The average amounts of nutrients 

 supplied were protein 105.5, fat .33.5, and carbohydrates G1S.8 gm. 



The irrational and insufficient diet of Parisian laborers and workingmen 

 and the necessity for instruction in food in all schools, .L. Landouzy (Rev. 

 Soc. Sci. Hi/g. Aliment., .3 (lOOli), Xo. 2, pp. 3',-'il, tables //).— On the basis of 

 extensive inquiry into the subject the author concludes that workingmen in 

 Paris do not have a rational or adequate diet. Suggestions for bettering con- 

 ditions are made and summarized in tables designed for popular instruction, 

 which give data regarding the composition of food, menus suited to different 

 seasons of the year, and other information of a similar nature. 



The energy value of meals served in dairies and other restaurants, 

 J. Thiijot (Rer. Soc. Sci. Hyg. Aliinctit.. 3 {IHOii), Xo. 2, pp. 56-60). — The 

 author has collected data regarding the meals served for a fixed price in Paris 

 restaurants of different grades and has calculated their nutritive value. 



A report on army rations, L. 1'errieb (Rev. Soc. Sci. Hyg. Aliment., 3 {1906), 

 Xo. 3, pp. .'f69-Ji93). — A suumiary and discussion of data gathered by the author 

 regarding the diet of soldiers under different circumstances in the French 

 army. Dietary standards are proposed for different branches of the service, 

 which are believed to be more in accord with the rational principles of diet 

 than are the rations at present furnished. 



The diet of the soldier, A. Drouineau (Rev. Soc. Sci. Hyg. Aliment., 3 (1906), 

 Xo. 3, pp. .'i9.'i-.j16). — A consideration of the dietary needs of the soldier and 

 a summary of data regarding army rations in different countries. 



Dietary losses in the army and means of avoiding them, A. Drouineau 

 (Rev. Soc. Sci. Hyg. Aliment., 3 (1906), Xo. 3, pp. J/ 7-52 J). —The value of 

 variety in the diet, proper cooking, serving, etc., in securing more complete 

 consunii>tion of food and preventing waste is explained. 



Barrack rations, A. Moll- Weiss (Rev. Soc. Sci. Hyg. Aliment., 3 (1906), 

 Xo. 3, pp. ■')2.'i--J3o). — Suggestions are offered for improving the dietary ccm- 

 ditions of soldiers ))y special attention to the quantity and quality of the food 

 and to its preparation and service. 



