464 EXPEKIMEKT STATION EECOED. 



Report upon the study of the diet of the laboring' classes in the city of 

 Glasgow carried out under auspices of the corporation of the city, Dorothy 

 E. Lindsay {Glasgoic, 1913, 2)p. 100; rev. in Brit. Med. Jour., 1913, No. 2726, pp.647, 

 675; Lancet London, 1913, I, No. 18, pp. 1255. 1256; Jour. Amer. Med. Assoc., 

 61 (1913), No. 13, pp. 1046, 1047).— The 60 families investigated were in the 

 poorest districts of Glasgow, the weekly income vai-ying from $3.25 to $15. being 

 in some cases regular and in others irregular. They were grouped accordiug to 

 the amount of income. The kind and amount of food, the proportion of income 

 expended for different foods, and other data are reported and discussed. 



The principal foodstuffs used were found to be bread, potatoes, beef, milk, 

 sugar, and vegetables, two-thirds of the protein being of vegetable origin. Very 

 little oatmeal, peas, or beans was used, while cheese was eaten in very small 

 amounts. 



As a result of the investigations, the author concludes that bad marketing 

 is one of the main contributing factors to the unsatisfactory dietary conditions, 

 as are also bad selection and bad cooking, and advocates proper school training in 

 cooking and marketing as the best remedy. A freer use of cheese and vegetables 

 rich in protein, like beans, peas, and oatmeal is advocated. That there is dif- 

 ficulty in preparing these foods is admitted. However, " if the diet of the labor- 

 ing classes is to be improved without increasing the cost, time and labor must 

 be expended on properly cooking these more nutritive vegetable foods." 



The report also includes the results of work carried out in cooperation with 

 Chalmers and Roberts on the physique of children in relation to diet. It was 

 found, that when the weight of a child was much below the average for its 

 ^ge. almost without exception the diet was inadequate. An attempt was also 

 made to ascertain what part an inadequate diet played as a cause of rickets, but 

 the data secured were not sufficient for definite conclusions. It was noted, 

 however, that rickets was found in famililes in which there was overcrowding. 



D. Noel Paton, under whose supervision the work was carried on, contributes 

 an introduction to the report. 



[Menus for family meals], C. H. Senn (Cookery Ann. and Year Book Univ. 

 Cookery and Food Assoc. [London], 19 (1913), pp. 166, figs. 45). — Menus for 7 

 days in each month in the year are syggested for family meals. 



A brief note is given regarding the London County Council Technical Cookery 

 School for Boys. The report of the Universal Cookery and Food Association and 

 similar data are also included in this volume. 



Menus for boys from 14 to 16 years old (Boston, Cooking-School Mag.. 18 

 (1913), No. 1, pp. 42-44)- — Two series of menus for one week are given, one 

 series in a simplified as well as a more elaborate form. The use of the menus 

 is very briefly discussed. 



Remarks on the food requirements of children, C. Watson (Brit. Med. 

 Jour., 1913, No. 2725, pp. 603-605). — Analyses of the daily rations of several 

 children, aged from 4 to 7 years and of good s-ocial circumstances, showed the 

 average composition to be 72.1 gm. protein, 69.1 gm. fat, and 19S.4 gm. carbo- 

 hydrate, with an energy value of 1,751 calories. 



Judging from the physical condition of the children, the author believes this 

 to be more nearly a correct standard than one derived from the Atwater stand- 

 ard for a man. The importance of the form, digestibility, and purity of child- 

 ren's food rather than its chemical composition alone is emphasized. School 

 lunches furnished to the poorer children in Edinburgh are described, by means 

 of which nearly half of the daily food requirements of the children may be 

 furnished at small cost. 



Importance of suitable meals and dietary in hig-her education, A. A. MuM- 

 FOED (Jour. State Med., 21 (1918), No. 5, pp. 290-297).— The importance of ade- 



