462 REPORT OF OFFICE OF EXPERIMENT STATIONS. 



COMPOSITION OF TENNESSEE FOOD MATERIALS. 



A large number of analyses of food materials have been made in 

 connection with these investigations, nearly all of which are of dis- 

 tinctively Tennessee products. They included, besides the analysis of 

 a large number of cuts of Tennessee-grown beef, analysis of a side 

 of Tennessee beef, a side of Tennessee-raised mutton, and the compo- 

 sition of the flesh of 20 chickens. The conclusions from these analyses 

 are that both beef and mutton raised in Tennessee are, as a rule, less 

 fat than similar meats from cattle raised and fattened in the central 

 and western parts of the country. The composition of chicken did not 

 vary greatly from that of chicken raised elsewhere. 



PUBLICATIONS. 



Such of the results of investigations in Tennessee as are already 

 published will be found in the following bulletins of the Office of Experi- 

 ment Stations: Bid. No. 29, Dietaiy Studies at the University of 

 Tennessee in 1895, by Chas. E. Wait; Bui. No. 53, Nutrition Investi- 

 gations at the University of Tennessee in 1896 and 1897, by Ghas. E. 

 Wait; Bui. No. 89, Experiments on the Effect of Muscular Work upon 

 the Digestibility of Food and the Metabolism of Nitrogen, conducted 

 at the University of Tennessee, 1897-1899, by Chas. E. Wait. 



VERMONT. 



Investigations in this State are being carried on at the present time 

 by Prof. J. L. Hills, of the Agricultural Experiment Station, the 

 special objects being to stud}^ the dietaries of farmers' families and to 

 determine the proportion of total nutrients furnished by dairy prod- 

 ucts. The results obtained up to the present time await publication. 



VIRGINIA. 



The first of the investigations in this State was made with the coop- 

 eration of the State University. Prof. J. W. Mallett carried on a 

 number of studies regarding the physiological effect of creatin and 

 creatinin, the nitrogenous materials which constitute the so-called meat 

 bases — that is, the principal materials which are extracted when meat 

 is boiled. It was found that these materials do not serve as nutrients 

 for the body. The results were published in Bui. No. 66 of the Office 

 of Experiment Stations, on The Physiological Effect of Creatin and 

 Creatinin and Their Value as Nutrients, by J. W. Mallet. 



Cooperating with the Hampton Normal and Agricultural Institute, 

 dietary studies were made of negroes in eastern Virginia in 1897-98 

 by H. B. Frissell, principal of this institution, assisted by W. F. 

 Schultz, and in another localit}^ of the same region of Virginia by 

 Miss Isabel Bevier, under a special authorization from the Depart- 

 ment of Agriculture. Many of the families had very limited means 



