452 REPORT OF OFFICE OF EXPERIMENT STATIONS. 



Stations: Bui. No. 55, Dietary Studies in Chicago in 1895 and 1896, 

 conducted with the cooperation of Jane Addams and Caroline L. Hunt, 

 of Hull House, reported by W. O. Atwater and A. P. Bryant; Bui. 

 No. 91, Nutrition Investigations at the University of Illinois, North 

 Dakota Agricultural College, and Lake Erie College, Ohio, 1896-1900, 

 by H. S. Grindley and J. L. Samtnis, E. F. Ladd, Isabel Bevier, and 

 Elizabeth C. Sprague. (The first part only of this bulletin is descrip- 

 tive of work in Illinois.) Bui. No. 102, Experiments on the Losses in 

 Cooking Meat, 1898-1900, by H. S. Grindley, with the cooperation of 

 H. McCormack, and H. C. Porter. 



INDIANA. 



The investigations in Indiana were made at Purdue University in 

 1895 and 1896 by Prof. W. E. Stone. They comprised two studies of 

 dietaries. The investigation has not been continued since 1896. In 

 carrying on these dietary studies, Professor Stone received the efficient 

 aid of Mr. H. M. Smith, of Middletown, Conn. The results of the 

 investigation are published in the following bulletin of the Office of 

 Experiment Stations: Bui. No. 32, Dietary Studies at Purdue Univer 

 sity, Lafayette, Ind., in 1895, by W. E. Stone. 



MAINE. 



The investigations in this State have been carried on at the University 

 of Maine and the Maine Experiment Station by Prof. W. H. Jordan and 

 Prof. C. D. Woods. The lines^f ollowed have been the study of dietaries 

 and study of the digestibility and nutritive value of bread. A consid- 

 erable amount of time has also been devoted to the study of experimental 

 methods. In the prosecution of the work Professor Jordan and Pro- 

 fessor Woods had the cooperation of Mr. F. C. Moulton and Mr. 

 L. H. Merrill. 



DIETARY STUDIES. 



In 1895 a series of dietary studies was made of the students at the 

 University of Maine. The attempt was made to control the sources 

 of protein, furnishing it in both cheap and expensive forms. The 

 influence of an abundance of milk in the dietary was also studied. 

 The results obtained were compared with those of a dietary study 

 made under normal conditions. The studies were made at different 

 times of year and observations were made of the effect of temperature 

 upon food consumption. It was found that there was much less food 

 consumed in warm weather than in cold. The free use of milk did 

 not seem to increase the total amount of nutrients eaten; the extra 

 amount of milk consumed apparently replaced other food materials. 

 The dietaries in which the milk was more abundant were less costly 



