POODS HUMAN NUTRITION". 26l 



Ohio food and drug laws (Columhus, Ohio: State, 1913, pp. 60). — This com- 

 pilatiou, prepared bj- the Agricultural Commission of Ohio, gives the test of 

 acts regulating the manufacture and sale of foods, drugs, paints, oils, etc., sani- 

 tary inspection, and weights and measures. 



Meat and food inspectors' examinations, G. T. Billing and A. H, Walker 

 (London: Sanitary Publishing Co., Ltd., 191/t, 2: cd., pp. XII+180+23, figs. 8). — 

 This revised edition, which i.s intended for the use of those preparing for meat 

 and food inspectors' examinations, contains model answers to questions set by 

 the Royal Sanitary Institute and other examining bodies. 



Selection of household equipment, Helen W. Atwateb (U. S. Dept. Agr. 

 Yearbook 1914, pp. 339-362, pis. Jf, fig. 1).—In this article the author takes up 

 a number of principles which should govern the selection of household equip- 

 ment. Among other considerations emphasis is laid upon the importance of 

 planning before buying ; the consideration of necessity, convenience, and pleas- 

 ure; and economy in cost and care. More detailed information is given regard- 

 ing the choice and selection of permanent equipment, the finish of woodwork and 

 walls, and the selection of furniture and household textiles. 



The school lunch service, E. F. Brown (Dept. Ed. N. Y. City, Div. Ref. and 

 Research Bui. 3 (191.'t), pp. 20). — This pamphlet gives a resume of the origin, 

 development, and present organization of the New York School Lunch Commit- 

 tee. The mechanism of the service and the methods employed, together with 

 the cost and nutritive value of the food supplied, are considered somewhat at 

 length. Sample menus, including figures showing their fuel value and cost, are 

 also given. 



Memorandum on methods of providing meals for children in connection 

 with public elementary schools and on dietaries suitable for the present 

 circumstances, L. A. Selby-Bigge (Bd. Ed. [London] Circ. 856 (191/j), pp. 20). — 

 This pamphlet, issued by the Board of Education of London, considers some- 

 what at length the necessity for the feeding of school children under certain 

 conditions, gives suggestions regarding its supervision, and enumerates a num- 

 ber of the problems involved in such work. It is stated that a good dietary can 

 not only contain suitable quantities of nutritive and energy-producing material, 

 but can be varied, palatable, easily digested, and obtained at reasonable cost. 



Tables of meals are given which contain recipes for the preparation of the food, 

 the amounts of the ingredients given being such that the meal will supply 100 

 children. Approximate cost data are given, together with supplemental^ notes 

 on equii:)ment of dining room and kitchen, and notes upon cooking. The meals 

 described include four classes of 1-course dinners, namely, soup dinners, meat 

 dinners, fish dinners, and cheese dinners. Tables are also given for 2-course 

 dinners and for breakfasts and teas. 



Prevention of beri-beri among Philippine scouts by means of modifications 

 in the diet, W. P. Chamberlain (Jour. Amer. Med. Assoc., 6.'f (1915), No. 15, 

 pp. 1215-1220, fig. 1). — This report, which supports the theory that beri-beri is a 

 disease due to the ingestion of a diet deficient in some essential principle, gives 

 the results of clinical observation and experience. Following the addition of 

 beans or mongos to the ration and the substitution of unpolished rice for pol- 

 ished rice, beri-beri almost entii"ely disappeared among the scouts. 



The metabolic relationship of the proteins to glucose, N. W. Janney (Jour. 

 Biol. Chem., 20 (1915), No. 3, pp. 321-350, figs. 8).— From results of feeding 

 experiments with laboratory animals (dogs), the author concludes in i^art as 

 follows : 



" Each protein produces a definite amount of glucose in the phlorizinized 

 organism. The various yields represent 50 to SO per cent by weight of the 

 protein administered. These yields approximate the ratios which the gluco- 



