1919] FOODS -HUMAN NUTRITION. S(JT) 



ducts reported. The use of homogenized cream in cheese making Is discussed. 

 Analyses of samples of Cheddar cheese are included. 



Sketch of the Food Ministry's work in 1918 (Nat. for,,! Jour. [London], 

 2 (1918), No. 32, pp. 224, 255).— This is a brief report of the year's work. 



Food surveys ( U. S. Dcpt. Agr., Food Surveys, 2 {1919), Vos. 88, pp. 8, figs. 

 5; 23, pp. 12, Jigs. 7; 84, pp. 8).— These numbers contain respectively special 

 reports of commercial stocks in the United States on January 1, 1919, of (No. 

 22) canned goods, potatoes, onions, and cabbage, and (No. 23) beans and peas, 

 grain sorghums, miscellaneous cereal products, dried fruits, nuts, and peanuts; 

 and (No. 24) on March 1, 1919, of grain, flour, and miscellaneous food pro- 

 ducts (beans, rice, rolled oats, canned salmon, canned tomatoes, canned corn, 

 sugar, and condensed and evaporated milk). 



Food wastes. — Some causes and remedies, L. P. Brown (Jour. Franklin 

 Inst. 185 (1918), No. 5, pp. 585-610, figs. 16).— The food wastes which occur in 

 harvesting, in manufacture, in transport and distribution, and in the kitchen 

 are analyzed and discussed. Statistics showing the kinds and amounts of 

 foods condemned by the Department of Health, New York City, in 1917, are 

 included. Certain remedies are suggested. 



Low temperature cooking- (Hotel Mo., 21 (1919), No. 310, pp. 64, 65, figs. 

 2). — An oven is described in which meats are cooked in air saturated with 

 water vapor at 170° F. This method of cooking is said to be slower than the 

 usual way, but is claimed to have many advantages. Among those mentioned 

 is a reduction of shrinkage (9 to 14 per cent) and retention of flavor. 



Oriental recipes that are worth the making, A. Fabrar (Amer. Cookery, 23 

 (1919), No. 7, pp. 518-520). — Specific directions for characteristic Chinese 

 dishes are given. 



The international economical food chart, A. T. Dodson (Spokane: C. 11'. 

 Hill Printing Co., 1918, pp. 10, figs. 18). — An illustrated chart with text show- 

 ing the composition of common food materials. The diagrammatic method 

 of showing the composition and energy value of foods is in general a con- 

 ventional one. In addition to data from the usual sources, the text includes 

 material and generalizations not in accord with what seems to be the con- 

 sensus of opinion of physiologists and physiological chemists. 



Diet and health, with key to the calories, L. H. Peters (Chicago: The 

 Reilly and Britton Co., 1918, pp. 105, illns.). — This book, which is written in a 

 popular style, has for its keynote "watch your weight" The information 

 contained therein relates chiefly to the nutrition problems of the under and 

 overfed. 



The principles involved in the economic readjustment of dietaries. J. J. R. 

 MacLeod (Jour. Lab. and Clin. Med., 2 (1917), No. 11, pp. 743-760).— A discus- 

 sion of the fundamental principles of dietetics. 



Standards for growth and nutrition, L. E. Holt (Amer. Jour. Diseases 

 Children, 16 (1918), No. 6, pp. 359-375, figs. 7).— The purpose of this paper is 

 to show that the weight-to-age and height-to-age relationships are of com- 

 paratively little value in estimating the nutrition of the body. The author 

 believes that the relation of weight to height is the one which is most re- 

 liable for study of the growth of children. Many statistics collected both in 

 the United tSates and abroad are included. 



Investigation of workers' food and suggestions as to dietary, L. E. Hnx 

 (Min. Munitions [Gt. Brit.], Health Munition "Workers Committee Memo.. 19 

 (1917), pp. 12). — Specimen meals were obtained from canteens attached to 

 munition works, the amounts of protein, fat, and carbohydrate estimated, and 

 the fuel value calculated. The results showed that the average canteen din- 

 ner furnished about 1,000 calories. Investigation Indicated that the meals 



