Experiment Station Record, Volume 92, January-June, 1945 Page: 140
The following text was automatically extracted from the image on this page using optical character recognition software:
140 EXPERIMENT STATION RECORD Vol. 92
sumption of meat, fish, cheese, and eggs; a decrease in cereals and bread; and
an increase in desserts such as cake, pies, and puddings, but a decrease in sugar,
jams, jellies, and candy. Among the vegetables there was an increase in tomatoes
and in both quantity and variety of green vegetables. The calculated average intakes
of certain food constituents in 1917 and 1942 and the corresponding recommended
allowances are, respectively, protein 78.2, 79.2, and 70 gm.; calories 2,115,
2,029, and 2,500; calcium 0.4, 0.7, and 1.0 gm.; vitamin A 5,166, 8,897, and 4,500
International Units; thiamine 896, 1,167, 1,200 jg.; vitamin C 50.1, 118.4, and 75
mg.; riboflavin 1.7, 2.0, and 1.8 mg.; and niacin 14, 12, and 12 mg.
It is concluded that the dietary habits of the present generation in the school
population studied show a definite improvement, which is attributed largely to the
influence of public health education although partly to greater availability of fresh
fruits and vegetables. It is pointed out that the consumption of protective foods,
particularly those containing vitamin C, is probably not adequate and that further
emphasis is needed, particularly as to the comparative nutritive values of different
foods and preferred methods of cooking. The need for school lunches, even for
children who are not considered to be underprivileged, is considered apparent.
The stature of Toronto children half a century ago and today, H. V. and
E. M. MEREDITH (Human Biol., 16 (1944), No. 2, pp. 126-131).-A comparison of
data collected in 1892 on the heights of elementary school children in Toronto,
Canada, with similar data on comparable groups in the same city in 1939 is reported
At the age of 6 yr., the typical elementary school child in Toronto was no
less than 5.0 cm. (2 in.) shorter in 1892 than in 1939 and the increase in height
in the later, period was characteristic of both males and females, although slightly
greater for the females. At 9 yr., the differences were even greater, averaging
approximately 7.5 cm., and were similar in magnitude for males and females. The
greatest differences in the two periods were at the ages of 12 or 13 yr. for the
females and 13 or 14 yr. for the males, when the differences amounted to 9 cm.
for the girls and slightly less for the boys. At 14 yr., the oldest age studied, the
average difference was reduced to approximately 6 cm.
It is also noted that still another survey of Toronto children made in 1923 gave
results roughly intermediate between the 1892 and 1939 data.
The nutritive value of protein.-I, The effect of processing on oat protein,
R. A. STEWART, G. W. HENSLEY, and F. N. PETERS, JR. (Jour. Nutr., 26 (1943),
No. 5, pp. 519-526).-Four oat products processed by different commercial procedures,
as well as home-cooked oatmeal, were tested for their relative protein
quality by a rat-growth method. The test materials were incorporated in the
basal ration, containing 0.5 percent protein, in amounts sufficient to bring the
total protein (N X 6.25) to 10 percent of the total ration. The protein efficiency
calculated from the gain in body weight per gram of protein consumed was not
reduced by subjecting the oatmeal to ordinary home cooking, by precooking of
oat flour by the drum dried process (as in a commercial precooked baby food),
or by toasting an extruded oat flour product. Processing by means of the explosion
technic, as applied in the preparation of certain oat products, resulted in
damage to the quality of the oat protein.
Field peas as a source of protein for growth, E. WOODS, W. M. BEESON, and
D. W. BOLIN. (Idaho Expt. Sta.). (Jour. Nutr., 26 (1943), No. 4, pp. 327335).--Weight
gains, over an 8-week period, of rats fed raw Alaska field peas
(Pisum sativum) as the sole source of protein, with and without supplementations
with methionine or cystine, were compared with gains of animals receiving casein
at the same protein level (10 percent protein). Methionine was apparently the
limiting factor, since supplementing the raw pea diet with 0.3-0.9 percent methio
Here’s what’s next.
This book can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Book.
U.S. Department of Agriculture. Agricultural Research Administration. Office of Experiment Stations. Experiment Station Record, Volume 92, January-June, 1945, book, 1947; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc5064/m1/153/: accessed September 25, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.