FOODS NTTTRITION". 887 



standards suitable for persons i)erl'orniinf^ different amounts of work. The fact is 

 empliasized that many more dietary studies, metabolism experiments, and special 

 feeding tests are necessary before definite standards can be determined upon. "The 

 standard must vary not only with the conditions of activity and environment, but 

 also at the nutritive plane at which the body is to be maintained. A man may live 

 and work and maintain bodily equilibrium on either a higher or lower nitrogen 

 level or energy level;" but the most advantageous level needs to be determined. 



The fact that appetite is not necessarily the measure of the demand f(ir nutriment 

 is pointed out, and the need of caution in basing general thenri(>s of nutrition upon 

 the results of special experience is emphasized. 



While recognizing the value of tables of composition of food materials, dietary 

 standards, and daily menus showing the proportions of different food materials 

 required to furnish an adequate diet, the author protests against the too mechanical 

 use of such numeri(;al data. 



The conservation of energ-y in those of advancing" years, J. M. Taylor {Pop. 

 Sci. Mo., 64 (1904), -Vo. 4,pp. 34S-S50) .—In addition to other tojjics food and diet are 

 discussed with special reference to old age. The author regards moderation in eating 

 and drinking as of the utmost importance. 



The A B-Z of our own nutrition, H. Fletcher {New York: Frederick A. Stokes Co., 

 pp. XXX VT\ 4:-^i'>, fin^- ]0). — On the Ijasis of personal experience the author believes 

 that overeating should be avoided, and that health may be maintained by eating a 

 comparatively limited amount of food and taking pains to masticate it as thoroughly 

 as possible, the normal appetite being a guide as to kind and amount of food required. 

 The volume contains an explanation of the author's theories, and quotes a number 

 of articles by different writers of interest in connection with the subjects under 

 discussion. 



The function and dig-estion of foods, G. G. Nasmith {Assoc. Executive Health 

 Officer.^' Rpt., Ontiirio, 190S, p)p. 109-117). — A discussion of the theories of nutrition, 

 inclu<ling results of Pawlow's recent work on digestion (E. S. R., 14, p. 789). 



How we are fed, J. F. Chamberlain {Nev^ York: MacmiUayi Co., 1904, pp- XIV-\- 

 214, fi'js. 63) . — A reader for primary schools, the subject-matter of which concerns 

 the origin of common food products and similar topics. 



The action of X-rays upon nutrition, Lepine and Boulud {Lyon Med., 1903, Dec. 

 13 and 20; ahi<~. in Brill.'^h Med. Jour., 1904, No. 22,51, Epit., p. 31).— A series of exper- 

 iments on animals and animal organs and tissues showed that the X-rays induced or 

 increased glycolytic power under certain conditions. For instance, a ])ortion of the 

 pancreas of a dog exposed to the action of X-rays for an hour and 30 minutes 

 caused increased conversion of starch to sugar, the proportion of sugar to that found 

 in a control test witli pancreas not thus acted upon being 471: 413. The action on 

 the starch was continued for 4 hours in each case. In the exiieriments with animals 

 it was found that the interposition of an aluminum plate prevented the oppressive 

 lassitude and anorexia, which the direct action of the rays tends to produce. 



Food and cookery for the sick and convalescent, Fannie M. Farmer {Boston: 

 Little, Broim A Co., 1904, pp. XIV-\ 289, ph. 42, jigs. 3). — Some of the principal sub- 

 jects discussed are infant feeding, child feeding, and food for the-sick. Chapters are 

 devoted to the principal foods and beverages and a large number of recipes are given. 

 Throughout the volume the author has included data regarding the composition of 

 foods and has discussed the su])jects under consideration to a large extent from the 

 standpoint of nutritive values and the general theory of nutrition. 



Food for the tropics, T. M. Macknight {London: Thacker & Co., 1904, pp. 126; 

 rer. in British. Med. Jour., 1904, ^o. 2254, P- 611). — Tropical foods and their uses are 

 described, the general plan being to note the various tropical i)roducts which may 

 rej)lace those more familiar in other regions. A list of tropical vegetables and meth- 

 ods of cooking them is given, as well as similar lists of fruits and condiments. 



Some thoughts on market hyg'iene, TI. B. Bashohe {Sanitarian, 52 {1904), No. 



