STUDIES OF DIETARIES. 195 
Of the European dietaries in the selected list, only seven are 
from England; those were determined by Playfair some 30 years 
ago. Only one comes from France, 15 are from Sweden and 
Denmark, and 29 from Russia. From Germany are 151, of which 
the earliest were by Liebig and a very large number are by Voit 
and his followers. From Italy are 15, of which eight are by 
Manfredi and six by Albertoni and Novi; these 14 include some 
of the latest and most thoroughly studied of all. From Japan 
are 13, all of which have been made lately by Germans connected 
with the University of Tokio and by Japanese working with them. 
One was the dietary of Javanese in the Java village at the World’s 
Fair; this was studied in connection with the examinations of 
foods made under the direction of the writer and referred to on 
page 14 of this Report. 
My object in citing these statistics is to call attention to the 
fact that this kind of inquiry is to-day well under way in several 
parts of the world. It represents the beginning of a science, 
that of the comparative nutrition of mankind, the comparisons 
being made by race, class, occupation, income, and social condition. 
This investigation of the habits of food consumption is a branch 
of the general science of nutrition.. It represents the broad, 
practical, humanitarian side of that science. The facts it seeks to 
find out and set in order are of the greatest importance. In con- 
nection with the codrdinate facts of housing, clothing, occupation, 
income, and expenditure, and the like, they belong to the funda- 
mental data of the great problem of human living. They are 
indispensable for the right understanding of the status of the 
different classes and races of men and the ways of elevating them. 
The other side of the science of nutrition comes more fully 
within the domain of chemistry, physics and physiology; it begins 
with the study of food and the ways it is used in the body; it 
culminates in the study of the laws of the conservation of matter 
and of energy, and their application to the living organism. An 
effort in this last direction is being made in the development of 
the respiration calorimeter to which reference was made on page 
16 of this Report. 
The study of food and dietaries has an intensely practical side. 
It comes home to every household and to every person. It is 
most intimately connected with our health and our strength for 
work, for our bodies are built up and kept in repair by our food, and 
food gives us power for the labor of hand and brain. It reaches 
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