364 EXPERIMENT STATION EECOED. 



Schools, by Miss M. E. Robertson; The Importance of Adequate Meals and 

 Suitable Dietary in Securing Efliciency and Good Scholarship, by A. A. Mum- 

 ford; Main Lines of Reform in Feeding at Public, Secondary, and Private 

 Schools, by J. Sim Wallace; The Teaching of Elementary Physiology and Per- 

 sonal Hygiene in Public, Secondary, and Private Schools (with an outline 

 syllabus), by Mrs. A. M. Burn; The Teaching of Health (Personal and Social), 

 by C. Reddie; Problems in Institutional Feeding, by Mrs. S. Ilazell ; and 

 Training in Institutional Work, by Marie Michaelis. 



In the paper referred to above Dr. Sim Wallace discusses chiefly foods in 

 relation to dental decay and similar topics. With this in mind he divides foods 

 into two classes, namely, " those which tend to cling about the teeth and give 

 rise to oral malhygiene, and those which, on the other hand, are cleansing in 

 their nature, thus giving rise to a hygienic state of the mouth and teeth." 

 According to his classification, noncleansing foods include farinaceous and 

 sugary foods in general without fibrous elements (as cakes, bread and jam, 

 milk, puddings, preserved fruits, and sweets, and such liquids as cocoa and 

 chocolate), while the cleansing foods include fibrous food generally (fish, meat, 

 bacon, raw vegetables and in lesser degree cooked vegetables, stale bread, crust, 

 toasted bread, pulled bread, chee.se, and so on, fresh fruits requiring mastica- 

 tion such as apples, fatty foods such as butter, and such liquids as tea, coffee, 

 water, soups, and beef tea. 



He believes that " children should always have a considerable amount of the 

 farinaceous food in a form which will stimulate a pleasurable amount of effi- 

 cient mastication, and thus promote the normal growth of the jaws and a 

 regular arrangement of the teeth. The albuminous part of their diet .should 

 also be presented in a form which w411 encourage mastication, e. g., boiled fish, 

 meat, and bacon. Milk or milk substitutes should only be allowed in small 

 amounts. 



" The meals should be arranged in such a way that if soft, starchy, or 

 sugary food has been eaten, the mouth and teeth will be cleansed by food of a 

 detergent nature taken immediately after. Thus, therefore, when sweets of 

 any kind. e. g., milk puddings, jam rolls, cake, sweet biscuits, bread and mar- 

 malade or jam are eaten, fresh fruit should be eaten afterwards. 



" Three meals daily are to be preferred to any greater number, as the longer 

 the interval the more hygienic is the state of the mouth and stomach, and more 

 perfectly prepared for the reception of a further meal. Sweets, chocolate, or 

 biscuit and milk should never be eaten between meals or before going to 

 bed. . . . 



" From certain physiological considerations it is obvious that some foods of 

 a cleansing nature are not suitable for the termination of a meal. We are prac- 

 tically limited to savories, to pulled bread with cheese and celery, followed by 

 water or some more refreshing drink, preferably slightly acid and aromatic, or 

 to fresh fruit." 



The nutrition coefficient of Antwerp school children, M. C. Schuyten 

 {Paedol. Jaarboek, 8 (1912-13), p. IS; BuJ. Soc. Chim. Belg., 26 (1912), No. 11, 

 pp. 503, 504). — The author considers that Oppenheimer's formula for deter- 

 mining the nutrition coefficient is theoretically correct and that it gives a good 

 idea of the general condition of nutrition. 



Nutrition depends upon the kind of food ingested and the degree of assimi- 

 lation. The author studied the effect of attendance at school on this coefficient, 

 with children from 3 to 15 years of age, and concluded that the coefficient de- 

 creased until the age of 7 years and then became either irregular or stationary. 



