474 EEPORT OF OFFICE OF EXPERIMENT STATIONS. 



Farmers' Bulletin No. 142. — The Nutritive and Economic Value of 

 Food. By W. O. Atwater, Ph. D. Pp. 48, charts 2. 



Definitions are given of the principal terms used in discussions of food and 

 nutrition, and the general laws of the subject are spoken of. Special attention is 

 paid to the composition of food, dietary studies, digestibility, pecuniary economy of 

 foods, and related topics, .the text being supplemented by tables and charts. Errors 

 in food economy are pointed out and practical suggestions made. 



Circular No. 46. — The Functions and Uses of Food. By C. F. Lang- 

 worthy, Ph. D. Pp. 10. 

 Definitions of a number of the terms used in discussing food ana a statement of 

 some principles of nutrition. The average composition of a number of the more 

 common American foods is quoted, as well as the commonly accepted dietary 

 standards. 



Some Results of Dietary Studies in the United States. By A. P. 



Biyant. Pp. 14. Reprinted from Yearbook of Department of 



Agriculture for 1S98. 



A popular article describing methods of making dietary studies and discussing 



the differences in the food habits of people of different occupations and conditions — 



such as farmers, mechanics, Mexicans, negroes, and others. Some ways in. which 



the results of dietary studies may be made practically useful are pointed out. 



Development of Nutrition Investigations of the Department of Agri- 

 culture. By A. C. True, Ph. D., and R. D. Milner, Ph. B. Pp. 16. 

 Reprinted from Yearbook of Department of Agriculture for 1899. 



An historical and statistical account of the nutrition investigations conducted 

 under the auspices of this Department. Many references are also made to American 

 work which antedates these investigations and to later work conducted at American 

 universities and other institutions. 



The Value of Potatoes as Food. By C. F. Langworthy, Ph. D. Pp. 

 16, figs. 3. Reprinted from Yearbook of Department of Agri- 

 culture for 1900. 

 The structure and composition of the potato are spoken of, together with the 

 changes brought about in cooking, the digestibility, place in the diet, and related 

 topics. 



FOR SALE. 



(To secure these publications, address the Superintendent of Documents, Union Building, Wash- 

 ington, D. C, inclosing price given. Remittances must be made by cash or United States postal 

 order. Postage stamps and checks not accepted.) 



Bulletin No. 21. — Methods and Results of Investigations on the Chem- 

 istry and Economy of Food. By W. O. Atwater Ph. D. Pp. 222, 

 charts 3, figs. 15. Price 15 cents. 

 This bulletin discusses food and its uses, the composition of food materials, the 



digestibility of food, preparation and cooking, uses of food in the body, metabolism 



of energy, pecuniary economy of food, dietaries and dietary standards, and errors in 



food economy. 



Bulletin No. 28 (revised).— The Chemical Composition of American 

 Food Materials. By W. O. Atwater, Ph. D., and A. P. Bryant, 

 M. S. Pp. 87, figs. 4. Price 5 cents. 

 This contains tables showing the maximum, minimum, and average composition 



and fuel value of a large number of different food materials. 



