NUTRITION INVESTIGATIONS. 45 



Yearbook of the Department of Agriculture, 1900, pp. 115-130. — 

 Agricultural Education in France. — Describes the system of agricul- 

 tural education in that country. 



Card Index of Experiment Station Literature. — Copy for 1,900 cards 

 was prepared during- the past year. The number of cards distributed 

 has reached 21,500. 



farmers' bulletins. 



Farmers' Bulletin 121, pp. 2%.— Beam, Peas, and Other Legumes as 

 Food. — Beans, peas, lentils, and other legumes used fresh or dried 

 as articles of diet are described, and their food value as compared 

 with other vegetables and with animal foods is discussed. The prin- 

 ciples which govern the cooking of leguminous vegetables are treated, 

 and statistics are given of the use of such foods and their importance 

 in the diet. 



Farmers'' Bulletin 128, pp. 32. — Eggs and Their Uses as Food. — 

 Describes different kinds of eggs used for food, and summarizes the 

 available information regarding their composition and uses and value 

 as articles of diet. 



Farmers' 1 Bulletins 122, 12 If. — Experiment Station Work XVL, 

 XVII. — The two numbers prepared during the past year of the sub- 

 series of brief popular bulletins compiled from the published reports 

 of the agricultural experiment stations and kindred institutions in 

 this and other countries. 



AGRICULTURAL, EXPERIMENT STATIONS IN ALASKA, HAWAII, 



AND PORTO RICO. 



For accounts of the work of the stations in Alaska, Hawaii, and 

 Porto Rico during the past year, see pages 54, 85, and 176. 



NUTRITION INVESTIGATIONS. 



The nutrition investigations the past year may be divided into four 

 general classes: (1) Dietary studies; (2) digestion experiments; (3) 

 cooking experiments; (1) metabolism experiments. 



The dietary studies have been conducted in various parts of the 

 United States, and have included the study of the diet of people of 

 varying ages and occupations under different conditions. They furnish 

 a considerable amount of data as to the actual food habits of persons 

 in different parts of the country, give opportunity for comparison 

 with the data obtained in other countries, and aid in establishing a 

 general nutrition standard. 



The digestion experiments have also been conducted in different 

 parts of the country under widely varying conditions. By means of 

 these experiments the digestibility of various classes of food materials, 

 like meats, cereals, legumes, fruits, nuts, etc., is studied, and data are 



