168 STORRS AGRICULTURAL EXPERIMENT STATION. 
SOME PRACTICAL APPLICATIONS OF RESULTS OF 
FOOD INVESTIGATIONS. 
BY W. O. ATWATER AND A. P. BRYANT. 
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The Reports and Bulletins of this Station for several years 
past have given accounts of various investigations bearing upon 
the food and nutrition of man. Some of these have shown the 
composition of food materials, that is to say, the amounts of 
nutritive ingredients which they contain. Others have had to 
do with the digestibility of different kinds of food, or in other 
words, the amounts of the different nutritive ingredients which 
can be actually utilized by people in good health and with nor- 
mal digestion. In still others, the kinds and amounts of food 
consumed by people of different classes have been studied. 
The results of these investigations are given in the studies of 
dietaries. Finally a series of experiments are being made with 
men in the respiration calorimeter, the practical object of this 
inquiry being to get more light upon the ways in which food 
is used in the body and the kinds and amounts that are best 
fitted for the various purposes of nutrition. The work which 
is thus being done in connection with the Storrs Station forms 
a part of a general inquiry which has been going on for several 
years past in different regions in the United States, and it is in 
line with inquiries upon these subjects that have been and are 
‘now being carried out in constantly increasing number in other 
parts of the world. As the result of this inquiry a large 
amount of information is accumulating. ‘The purpose of the 
present article is to indicate some of the ways in which part of 
this information, namely, that which has to do with the -kinds 
and amounts of nutrients required by the body for nourishment 
and contained in ordinary food materials, may be practically 
utilized by ordinary people. 
As this report will come into the hands of many who are not versed in physi- 
ological chemistry, the following brief explanations are made: 
Ordinary food materials, such as meat, fish, eggs, potatoes, wheat, etc., 
consist of— 
Kefuse.—As the bones of meat and fish, shells of shellfish, skins of potatoes, 
bran of wheat, etc. 

