Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1910-06-10
TEST FOOD Value
Scientific Experiments Made to
Determine Energy Pro-
ducing Force.
CEREALS AND MEATS USED
Tests Conducted by Department Of
Agriculture on Humans Bear
on Living Cost

| finds it important to determine the en-
ergy producing value of the different
kinds of coal tar for engines. so the
department of agriculture at Washing
ton has concluded it will be worth
while to find out what kinds of food
are the most valuable to the human
system.
Does a pound of roast beef produce
| more energy than a pound of nuts or
an equal amount OF cabbage? Is it
better to partake Of lard or beef suet
than butter? How much are fruits
worth when it comes to producing
force enough to enable a man to swing
pick all day or throw a sledge? II
one had to make up a ration for set
of men-an army ration, for instance
just how would one go about to obtain
a food allowance that would give the
person using it enough energy to en-
able him to perform the work expected
Of him?
Food Expert In Charge.
OF these and similar questions the
office of experiment stations Of the de-
partment of agriculture is conducting
a most interesting and probably vail
liable series Of experiments. DR.. @. F.
Langworthy is in charge. He is an
expert on the subject of food values
and is delvfng deeply into this prob
lem, one that promises to become more
and more important as the cost of iv-
ing increases.
That the data being obtained will be
OF much value for scientific and prac-
teal use there is little or no doubt.
The instrument that is being used to
experiment on man is a respiration
calorimeter. 1t was used with success
in obtaining information on the nuri-
tive value of foods which was utilized
in preparing a publication on the use
of meats in the home. A million and
been distributed.
The respiration calorimeter consists
OF an air tight copper chamber by
by feet. so arranged that a man may
live in it in comfort for periods of a
few hours to a number of days or
even weeks. The copper chamber is
surrounded by a zinc wall and an
outer protecting wall and is supplied
with a current of fresh air 1t is fur
nished with a bed and other articles
for the comfort and convenience of
the subject OF the experiments.
Subjects For Tests Changed Often.
DR.. Lansworthy does not experiment
with a single subject. He has no class,
as DR.. Wiley had with his poison
squad" but he changes subjects fire.
quently and experiments with a num-
Der. The length of time for which a
subject remains in the calorimeter
varies. One or more remained in the
chamber two weeks. Sometimes a
stay of an hour or two is sufficient to
obtain the necessary data.
By the method pursued the respira-
tory products are measured and ana
lyZed as well as the food eaten and the
energy given off by the body, which
is eventually recovered in the form of
heat. With the aid of the factors
which can be measured it is possible
to study the relative nutritive value
of different kinds of food and the re-
lations of various kinds of food to mus
tensity. In other words. this respira-
ton and heat measurer permits the
investigator to determine the value of
food for the body just as an engineer
finds out what coal is best for his en-
CINE.
The nutritive value Of cheese as an
economical article of diet is being
studied. 1t is also proposed to find out
the relative value of butter, lard, beef
fat, olive oil and other edible and Gull
nary fats as sources of energy In the
body. The food value of cereal prod
ucts and meat and meat products is
being gone into. Other subjects of
study relate to the value of fruits and
preserves, evaporated fruits and other
fruit products, nuts and nut products
and vegetables. The respiration calo-
rfmeter is ESSENTIAL for the measure
ment of factors which are at present
imperfectly understood