FOODS HUMAN NUTKITTON. 363 



dairy and food division, and a digest of numerous court cases relating to tliese 

 laws are included in this bulletin. 



Food of a large city. Sources and average food supply of Paris, l5. 

 Payen {Rev. Econ. Internat., 5 (1908), I, No. 2, pp. 370-391).— A summary of 

 statistical and other data regarding the food supply of Paris. . 



Food and fare in Italy, Lucy M. Yates {Epicure, 15 {1908), No. 171, pp. 

 72, 7S). — Typical foods, methods of cooking, and character of the meals served 

 in Italian families, and similar questions are discussed. 



Diet and hygiene in Korea, J. H. Wells {Dietet. and Hyg. Oaz., 24 {1908), 

 No. 3, pp. IB.'i, 155).— 0\\ the basis of personal experience the author discusses 

 diet and hygiene in Korea with special reference to disease. 



The composition and energy value of the food of the soldier, M. S. Pem- 

 BRY and L. E. L. Parker {Jour. Physiol., 36 {1908), No. 6, pp. XLIX, L).— The 

 reported data show the calculated nutrients and energy supplied per man per 

 day by the peace ration and messing allowance of 4 regiments of the British 

 army. The average protein ranged from 123 to 142 gm. per man per day and 

 the energy from 3,248 to 3,478 calories. Soldiers purchase some food in addi- 

 tion to the ration supplied. This is not taken into account in the above esti- 

 mates. 



According to the authors, there is little doubt " that the minimum diet of the 

 soldier is above 100 gm. of protein, 100 gm. of fat, and 400 gm. of carbohydrate 

 and possesses an energy value above 3,000 calories." 



Some figures [regarding the nutritive value and cost of food served in 

 a student boarding club], Agnes Hunt {III. Agr., 12 {1908), No. 5, pp. l/fG- 

 I'/S). — It is stated that a successful attempt was made to furnish a satisfactory 

 diet to a club averaging 26 faculty and student members at a cost of 50 cts. per 

 l)erson per day, which sum included the cost of raw materials, cooking, and 

 serving. The diet was fairly A'aried. Meat or eggs were served each day at 2 

 meals only. A liberal use was made of milk, chiefly as an addition to cereal 

 foods and puddings and in the preparation of various dishes. Potatoes and 

 cereals were also supplied in abundance. 



It was found that 53.3 per cent of the total food expenditure went for animal 

 foods and 46.7 per cent for vegetable foods. Meat was the most expensive item, 

 16.5 per cent of the total being expended for meat exclusive of chicken. The 

 sum expended for chicken and eggs was 12.6 per cent, for butter 11 per cent, and 

 for bakers' goods 9 per cent of the total. 



A day's ration with student valuations, Nelle M. Dickinson {IU. Agr., 

 12 {1908), No. 5, pp. lJf2-lJf5). — The data reported include menus and food 

 values, prepared with a view to meeting the requirements of dietary standards 

 and not to exceed a definite amount as regards cost. 



The provision of meals for school children, R. H. Crowley {Pub. Health 

 [London], 20 {1908), No. 5, pp. 325-335, chart i).— The plan tried experi- 

 mentally in Bradford, England, of furnishing breakfast and dinner to children 

 in the poor quarters of the city is outlined. The meals supplied are described 

 and some of the principal results secured are reported. The meals were inex- 

 pensive, costing a little over 2.5 cts. per child per day, or including adminis- 

 trative expenses about 4 cts. per day. Gains in weight and improvement in 

 condition of the children were observed. The experiment was so plannetl that 

 it might have educational value. 



The author believes that, -provided the scientific and educational aspects of 

 such public feeding of school children are taken into account, very great bene- 

 fits to the children will imdoubtedly follow the adoption of such a plan. 



Lessons in practical hygiene for use in schools, Alice Ravenhill (Lon- 

 don [1907], pp. 7U; rev. in Ptih. Health [London], 20 {1908), No. .',, pp. 27^, 



