SCIENCE AND INDUSTRY. 
RESEARCH ON FOOD AND NUTRITION PROBLEMS. 
The American National Research Council has formed a special Com- 
mittee on food and nutrition problems, composed of a group of the most 
.eminent physiological chemists and nutrition experts of the country, 
which will devote its attention and activities to the solution of important 
problems connected with the nutritional values and most effective 
grouping and preparation of foods, both of human and animal use. 
Special attention will be given to national food conditions and to com- 
prehensive problems involving the co-ordinated services of numerous 
investigations and laboratories. The Committee, with the support of 
the Council, is arranging to obtain funds for the support of its researches, 
and will get under way, as soon as possible, certain’ specific investiga- 
tions already formulated by individual committee members and sub- 
committees. These include studies of the comparative food’ values of 
meat and milk, and of the conditions of production of these foods in 
the United States, together with the whole problem of animal nutrition; 
the nutritional standards of infancy and adolescence; the formation of 
a national institute of nutrition; and other problems of similarly large 
and nationally important character. 
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