FOODS HUMAN NUTRITION. 863 



this article, which makes definite recommendations regarding railway sanita- 

 tion, attention is to be paid to the need for supervision of the health and physical 

 condition of employees concerned with the pi-ei)aration and service of food, 

 measures which shall insure sanitary conditions in i)roviding water supply on 

 railroad trains, and similar topics, in order that cleanliness may be insured 

 and the iwssible spread of disease prevented. 



Healthy employees in kitchen and dining room, G. Homan {Jour. Amer. 

 Med. Assoc, 60 (1913), No. 19, p. Hli)).—\ discussion based on the article 

 abstracted above, endorsing the sanitary measures proiK>sed. 



Clean hands [in relation to food sanitation] (Jour. Amer. Med. Assoc, 

 61 (1913), No. 17, pp. 15Jf2, i5//5).— This is a brief summary of data in which are 

 pointed out the danger of conveying disease (typhoid fever) by contact of 

 j-.oiled fingers with food and the need for sui)ervising the health of persons 

 who prepare and handle food. "The supervision of cooks and waiters in 

 dining cars, hotels, restaurants, and clubs is certainly a matter that deserves 

 more attention than it has yet received." 



Notes on the increased cost of living, A. Duckworth (Rpt. Austral. Assoc 

 Adv. Sci., 13 {1911), pp. 505-501). — In this discussion of the subject with refer- 

 ence to Australasian conditions, the author notes that the increased cost of 

 living in recent years has been variously estimated at from 10 to 25 per cent 

 in Australia and that the rise in New Zealand has been equally pronounced. 



Domestic economy — the family budget, G. Fletcher {Dept. Agr. and Tech. 

 Instr. Ireland Jour., 13 { 1913), No. //, pp. 735-139). — In this excerpt from a paper 

 read at the Twelfth Annual Congress of the Irish Technical Instruction Asso- 

 ciation the importance of family budgets is insisted upon and a plan proposed 

 for securing a detailed family budget regarding the household of the Irish 

 artisan living in an urban center. 



Studies from the department of physiology, II {Cornell Univ. Med. Bui., 

 S {1913), No. 1, pp. 220, pis. 4, figs. 7).— This collection of 12 reprints from 

 current periodicals describes work of G. Lusk and his associates, done in 

 1912-13 in the physiological laboratory of Cornell University Medical College, 

 and is mainly concerned with the results of experiments made with the respira- 

 tion calorimeter. See also previous notes (E. S. R., 30, i). 365.) 



Concerning the absolute vegetarian diet of Japanese monks, III, IV, G. 

 Yukawa (Arcli. ^'crdauuu!/f<krank., 19 {1913), No. 3, pp. 356-370; ahs. in ZcntU. 

 Expt. Med., Jf {1913), No. 10, p. JfJf5). — To secure further data, the author made 

 2 more experiments, each with 2 Buddhist monks as subjects. Rice of the best 

 quality was used instead of rice collected from various sources, as in his ex- 

 periments previously reported (E. S. R., 23, p. 372). 



In the first of these experiments, the subjects, aged 38 and 28 years, and 

 weighing, in rouud numbers, 53 and 48 kg., respectively, did no muscular work. 

 The diet, which consisted of rice and barley, supplemented by soy bean products 

 and similar materials, contained on an average 07 gm. protein and 2,000 calories, 

 or 39.54 calories per kg. of body weight. Full details regarding these subjects 

 are not reported. 



In the second of the tests the subjects were 25 and 21 years old, weighing, 

 In round numbers, 54 and 51 kg., respectively. These subjects performed some 

 muscular work, including walking. Soy bean products with vegetables and 

 similar foods were used with the rice, which was the principal article of diet. 

 Foods and excretory products were analyzed, phosphoric acid and sodium 

 chlorid being determined in the urine as well as nitrogen and specific gravity. 

 The daily diet of one of these subjects contained 76 gm. protein, 16 gm. fat, 

 and 587 gm. carbohydrates, and of the other. 63 gm. protein, 14 gm. fat, and 471 

 gm. carbohydrates. The energy values were 2,804 calories aiid 2,320 calories, 



