458 REPORT OF OFFICE OF EXPERIMENT STATIONS. 



DIETARY STUDIES. 



The investigations in New Jersey include but one dietary study, 

 and the results must be taken in connection with those of many other 

 dietary studies before any conclusions can be drawn. 



PUBLICATIONS. 



The results of the investigations in this State have been published in 

 the following bulletins of the Office of Experiment Stations: Bui. 

 No. 35, Food and Nutrition Investigations in New Jersey in 1895 

 and 1896, by Edward B. Voorhees; Bui. No. 67, Studies on Bread and 

 Bread Making, by Harry Snyder and L. A. Voorhees (only the latter 

 part of this bulletin is devoted to the results of the nutrition investi- 

 gations in New Jersey ; the first part reports results of similar experi- 

 ments made in Minnesota). Besides results published in these bulletins 

 there are a few which still await publication. 



NEW MEXICO. 



Investigations in this Territory were made at the New Mexico College 

 of Agriculture and Mechanic Arts and the Agricultural Experiment 

 Station by Prof. Arthur Goss. The work was begun in the fiscal 

 year 1895-96, and was continued two years. The lines of inquiry were 

 the study of food consumption of native Mexican families, a study of 

 the composition of native food materials, and especially native beef. 



DIETARY STUDIES. 



Dietary studies were carried on with four Mexican familes — three of 

 them quite poor and one in more moderate circumstances. The results 

 are of interest in showing that these people obtained approximately 

 the average amount of nutrients and energy found in diets of persons 

 with similar degrees of muscular activity, at a very small cost. The 

 average cost per man per day was 7 cents. Many of the food materials 

 used in these studies were quite different from those found in general 

 use in this country. 



STUDY OF THE COMPOSITION OF MEXICAN FOOD MATERIALS. 



This line of inquiry involved the analyses of a considerable number 

 of food materials used by native Mexicans as well as food materials in 

 general use by all classes in that section. In addition to these analyses 

 a side of a range steer raised in New Mexico was analyzed. 



All of the analyses of meat showed an unusually small proportion of 

 fat as compared with the average of similar cuts in meats grown in 

 other sections of the United States, and especially those grown and 

 fattened in Illinois and neighboring States. The proportion of pro- 

 tein, however, was not greatly different from that in average beef. 



