DIETARY STUDIES AT THE MAINE STATE COL- 

 LEGE. 



The investigations upon the food and nutrition of man refer- 

 red to in the Directors Report as in progress in cooperation 

 with the United States Department of Agriculture are reported 

 upon, for the year 1895, in Bulletin 37 of the Office of Experi- 

 ment Stations on "Dietary Studies at the Maine State College," 

 by W. H. Jordan, the former Director of this Station. The fol- 

 lowing brief abstract is from that bulletin. A limited number of 

 copies of Bulletin 37, containing the full account of these stud- 

 ies, are at the disposal of the Station. They will be sent to appli- 

 cants until the supply is exhausted. C. D. W. 



Recent discussions in the field of human food economics have 

 dealt largely with the problems involved in purchasing the so- 

 called raw materials. The man of moderate means is taught 

 that whether he is well fed or not does not depend upon what he 

 pays for the food supplied to his family, but is determined by 

 the amount and kind of nutritive ingredients which he con- 

 sumes. He is told further that the protein from the neck is just 

 as nutritious as the protein from porter-house steak when the 

 skill of the cook renders it as palatable and digestible. It has 

 been repeatedly demonstrated on the basis of chemical analysis 

 and market prices that the edible dry matter of oysters, clams, 

 poultry, and the choice cuts of beef has a market cost much 

 greater than that of the edible dry matter from a fore quarter of 

 beef, or from pork, milk, and cheese. Consequently the house- 

 wife and boarding-house steward are assured that there is an 

 opportunity to keep down the cost of supplying the table by pur- 

 chasing those materials which furnish a unit of nutrition for the 

 least money, provided they can be prepared for the table in such 



