1919] FOODS HUMAN NUTRITION. 669 



in feeding experiments devised to demonstrate the presence of a heat-stable toxin 

 in meat Inoculated with various strains of bacteria, including B. enteritidis, 

 B. putriflcus, B. botulinus, B. fecalis alkaligenes, B. proteus, and B. paratyph- 

 osus B. Rats, mice, and guinea pigs were used as experimental animals. 



The failure to demonstrate the presence of a heat-stable toxin is considered 

 to be due possibly to the choice of the experimental animals or to the low 

 virulence of the strains used. The occurrence of organisms capable of produc- 

 ing strongly heat-stable toxins is, however, thought to be very rare. The author 

 considers that the rapid development of the symptoms of meat poisoning is due 

 to a heat-labile toxin, and that further study of the problem should take the 

 direction of an investigation of such toxins. 



Composition and food value of bottled soft drinks, J. W. Sale and W. W. 

 Skinneb (U. S. Dept. Agr. Yearbook 1918, pp. 115-122). — This article describes 

 briefly the ingredients of some of the standard types of bottled soft drinks. 

 Investigations by the authors on the use of sugar substitutes in bottled soft 

 drinks have been previously noted from another source (E. S. R., 40, p. 68). 



[Miscellaneous food and drug topics], E. F. Ladd and A. K. Johnson 

 (North Dakota Sta. Spec. Bui. 5 {1919), Nos. 10, pp. 219-263; 11, pp. 242-257).— 

 The first of these numbers contains tabulated results of the sanitary inspection 

 of 2,755 food-producing or distributing establishments. The second consists of 

 data as to feeding stuffs noted on page 673, and an article on Precipitates in 

 Bottled Soda Water, by C. P. Guthrie. 



Budget planning in social case work, E. A. Winslow {Charity Organ. Soe. 

 N. T. Com. Home Econ., Bui. 3 {1919), pp. 31). — This account of budget plan- 

 ning, which represents the work of the committee on budget methods and 

 standards, it is believed will help case workers to give more eflicient service. 



The nutritional standards of adolescence, G. Lusk (Jour. Home Econ., 11 

 (1919), No. 7, pp. 2S1-287).— In this paper, presented at the U. S. Children's 

 Bureau conference on child welfare standards, in Washington, May, 1919, the 

 subject is discussed on the basis of information accumulated during the war, 

 as well as other data. 



Importance of animal proteins and fats in human nutrition, F. Bottazzi 

 (Bui. Soc. Sci. Hyg. Aliment., 7 (1919), No. 4, pp. 179-193) .—The author dis- 

 cusses the relative value of proteins and fats from animal and from vegetable 

 sources. In his opinion a well-balanced ration should contain at least from 

 20 to 25 per cent of its total calorific value in fat (in agreement with the 

 recommendation of Starling (E. S. R., 40, p. 170), and this ration of fat should 

 not be composed exclusively of vegetable oils or the storage or depot fat of 

 animals, but should contain a certain amount of the fat of active organs on 

 account of their special lipoids and vitamins. It Is also recommended that 

 from one-third to one-half of the total protein be obtained from animal sources, 

 either meat or visceral organs. A certain amount of the latter Is recommended 

 as furnishing both proteins and the special fats, the necessity of which is 

 emphasized. 



Physiological basis of rationing. — Importance of the fat-protein ratio. — 

 Minimum of fat necessary, F. Maignon (Compt. Rend. Soc. Biol. [Paris], 82 

 (1919), No. 12, pp. 400, 401). — This is a further discussion of conclusions pre- 

 viously drawn that a minimum of fat in the diet Is necessary and that the 

 fat-protein ratio should be at least equal to unity. The author summarizes the 

 food requirements of adults as follows: (1) A quantity of protein sufficient for 

 the repair of the tissues; (2) the minimum of fat necessary for the economical 

 and nontoxic utilization of this amount of protein; and (3) an amount of 

 carbohydrate corresponding to the energy expended in physiological work. 



