The San Francisco call., 1905-06-06
CENTIPEDES MAKE RAVAGES|
ON ASPARAGUS CROP.
FIND SECRETS
Of FOOD VALUE
Expert From Washington
Receives Important Data
From Professor Jaffa

BERKELEY, June 5.-Professor M.
E. Jaffa submitted to DIR. Walter H.
Evans to-day his data regarding exper-
iments he has made to determine the
values OF California food products, all
of which will be made the subject of
an important bulletin to be issued at
once by the Government at Washing
ton. So highly thought of is Professor
Jaffa's work at the university by the
Government officials, of whom DR.. Ev-
ans is one, that his name appears at
the head of the list of those who are
in charge of experiment stations, DR..
Evans, himself an expert, saying to-
day: Professor Jaffa knows ten times
as much about the science of expert
menting to determine the nutritive val
ues of food as do"
DR.. Evans has been at the college Of
agriculture for three days in close con-
ference with Professor Jaffa regarding
the work which the latter has done
here. California fruits have been the
chief staple used by Jaffa in his work,
grains and nuts forming an incidental
feature of the menu which his subjects
have eaten while under his care.
Matter of rare interest to scientists
and to the plain people as we'll is to
be revealed when Professor Jaffa
prints his second bulletin, the data for
which has just been under examination
by DR.. Evans. According to DR.. Evans,
Professor Jaffa has had unusual facili-
ties for carrying out Investigations of
this nature and was able to obtain es-
pecially good subjects for the expert
ments. DIR. Evans says:
Fruit and nuts may be made very useful
part of the diet, but aside from the work al
ready undertaken by Professor jana compare
lively little attention has been given to the
study of their nutritive value by investigators
California furnishes such abundant variety
of both fruit and nuts that the conditions for
such investigations are very favorable and II Is
hoped--that this inquiry win establish the
dietetic value of these food materials and lead
to their more general and intelligent use In
American households
In these Investigations attention is devoted
mainly 70 the physiology, hygiene and econom-
les of nutrition. Chemical work is confined as
closely possible TO that necessarily involved
in the different Inquiries. The chief object OF
the inquiry is TO discover the fundamental laws
of nutrition and their economic and sociologi-
cal application to the health and well being of
mankind.
In the prosecution Of the inquiry during the
past year attention has been devoted more par
ticularly to cooking experiments, dietary stud
les, digestion experiments. and Investigations
with the respiration calormeter the trans
formations OF matter and energy in the human
body.
The object OF the cooking experiments is to
study the changes and losses resulting from
the different methods of cooking and the ef-
lects or cooking upon dlgestlBllfIy ana nutrl-
tive value. During the past year these expert
inents have been made ronfy with meat, and
principally with beef &c.
The purpose Of the dietary studies is to Sc
cure information regarding the kinds. amounts
and cost OF food materials used by people un-
der widely varying conditions in different parts
of the country. to furnish data for comparison
with the results of similar Investigations In
this and other countries and to assist In es-
tablishing general dietary standards
The digestion experiments have for their pur-
pose the securing of data regarding the digesti-
bility of different classes or food materiale-
l. e.. the amount of consumed ma terial which
is actually made use of by the body and the
establishment OF standard factors coeffi-
clients of dgestibility. The special classes Of
food materials studied during the past year
were legumes cereals. fruits and nuts. The
digestion experiments with cereals made
with various cereal foods and with macaroni
and bread from -four milled from American
grown rnacaroni wheat.
The Investigations with the respiration caio-
rinetef have included experiments with men in
which the income and outgo of nitrogen carbon.
hydrogen. oxygen and energy were determined
AN important feature of some of the expert
ments during the year was the study of the
relative value of fats and carbohydrates as
sources of energy for muscular work.