NUTKITION INVESTIGATIONS. 481 



less nutrients and energy than the average diet of persons of similar age and occupa- 

 tion consuming ordinary foods. Instances are, however, on record in which persons 

 consuming a mixed diet have lived on as small amounts. The diet of the Chinese 

 corresponded quite closely as regards nutrients and energy to that of Americans 

 engaged in similar work. Studies like those here reported are useful in determining 

 dietary standards and in similar ways. The results obtained are discussed in rela- 

 tion to the general laws of nutrition. 



Bulletin No. 109. — Experiments on the Metabolism of Matter and 

 Energy in the Human Body, 1898 to 1900. By W. O. Atwater, 

 Ph. D., and F. G. Benedict, Ph. D., with the cooperation of 

 A. P. Bryant, M. S., A. W. Smith, M. S., and J. F. Snell, Ph. D. 

 Pp. 117. Price cents. 



Continuing earlier work with the respiration calorimeter, details are reported of 

 thirteen metabolism experiments with the respiration calorimeter, in which the 

 balance of income and outgo of matter and energy was determined. Improvements 

 in the apparatus and methods of experimenting are also reported, as well as the 

 results of experiments designed to test the accuracy of the respiration calorimeter. 

 The bulletin concludes with a chapter summarizing the results which have been 

 obtained in experiments like those reported. These conclusions have to do with 

 such questions as the total carbon dioxid and water excreted per day, the amount 

 excreted at night as compared with those excreted during the day, and similar 

 topics. In many cases new values are given for physiological constants. 



PUBLICATIONS NO LONGER AVAILABLE. 



(These publications can not be supplied by the Department of Agriculture or the Superintendent of 



Documents.) 



Circular No. 43. — Foods — Nutrients — Food Economy. Pp. 6, diags. 2. 



A very brief statement of the functions of food and the general principles of 

 nutrition. 



Farmers' Bulletin No. 23.— Foods: Nutritive Value and Cost. By W. 

 O. Atwater, Ph. D. Pp. 32, diags. 2. Replaced by Farmers' Bul- 

 letin No. 142. 



This contains definitions of the technical terms used in discussing the nutritive 

 value and economy of foods, tables, and explanations of the nutritive value of com- 

 mon food materials, and suggestions regarding errors to be avoided. 



Bulletin No. 56.— History and Present Status of Instruction in Cook- 

 ing in the Public Schools of New York City. Reported by Mrs. 

 Louise E. Hogan, with an introduction by A. C. True, Ph. D. Pp. 

 70, pis. 12. 



This bulletin includes an account of the introduction, growth, and present status 

 of teaching cooking in the public schools of New York City. Sample lessons are 

 quoted which show the course at present followed and exercises, both compositions 

 and drawings prepared by pupils, are also given. 



Foods for Man. Pp. 7. Reprinted from Yearbook of Department of 

 Agriculture for 1897. Replaced by Circular No. 46. 



The functions of food are briefly described, and the method of calculating a die- 

 tary is given, as well as the composition of a number of the more common food 

 materials. 



H. Doc. 334 31 



