NUTEITION INVESTIGATIONS. 457 



of the food consumption of students' clubs. The investigation as to 

 the relative consumption of different kinds of bread and meat showed 

 that the consumption of pork was relatively larger and beef less in 

 farmers' families than in families living in cities or large towns. The 

 consumption of bread, however, did not differ materially in the two 

 cases. 



The results of this investigation are published in Bulletin No. 31 of 

 the Office of Experiment Stations: Dietary Studies at the University 

 of Missouri in 1895 and Data relating to Bread and Meat Consumption 

 in Missouri, by H. B. Gibson, S. Calvert, and D. W. May, with com- 

 ments by W. O. Atwater and C. D. Woods. 



NEW JERSEY. 



Investigations in this State were carried on at the New Jersey Agri- 

 cultural Experiment Station by Prof. E. B. Voorhees, and afterwards 

 by Mr. L. A. Voorhees. These investigations were begun in 1895-96, 

 and continued until 1897-98. The lines of inquiry were the cost and 

 composition of milk and bread in New Jersey, studies of relative cost 

 of bread and raw ingredients from which it was made, and losses in 

 baking bread; one dietary stud} T was also made. The investigations 

 include the analyses of a large number of samples of food materials. 



THE COST AND COMPOSITION OF MILK AND BREAD. 



These studies were carried on in various cities and towns in New 

 Jersey and showed that the cost of milk and bread in New Jersey 

 compared favorably with that in other States. There was, however, 

 no relation found between the cost of these products and their compo- 

 sition, it frequently happening that the milk costing the most might 

 be one of the lowest in nutritive value. 



Several studies were made of the cost of raw ingredients used in 

 baking bread and the price at which the bread was sold. The conclu- 

 sions derived were that it must depend upon the consumer himself to 

 determine whether it is more economical to purchase bread or pur- 

 chase flour and other materials and incur the necessary expense 

 involved in baking bread at home. 



LOSSES IN BAKING BREAD. 



A considerable number of experiments were made determining the 

 losses in nutritive value during the process of bread making. The 

 conclusions reached were that this loss can hardly be considered an 

 important factor; little if any loss was found in carbohydrates, and 

 the apparent loss of fat is thought to be largely due to mechanical 

 inclosure of the fat particles during the process of baking, which 

 affects the analysis but not the nutritive value. 



