then-was that the incomes were higher, and that if we had lower incomes or if we had a depression, there would probably be an increased consumption of wheat. That has been borne out, and the reason for it is that wheat is one of our cheapest foods.

Mr. THOм. So that, as a matter of fact, when times improve there is not much hope that there will be an increased consumption of wheat?

Dr. STANLEY. No. There probably will be a decreased consumption.

Mr. TнOм. Because, as a matter of fact, the classes now on the relief lists are forced to eat wheat; whereas, if they had a steady income they would be eating fruits and vegetables.

Dr. STANLEY. Yes; with a steady income they would be eating more fruits and vegetables, and more meat.

We have a series of charts which show, with respect to cereals, fruits, and vegetables, and several other foods, how the amount consumed tends to vary with the amount of money spent for food. These are on a yearly basis and are based on studies made by many agencies. As the income goes up, you will notice, there is an increased use of the fruits and vegetables. If you take the cereal chart, you will see there is not this same upward trend; in fact, in the farm family group the trend is downward. With milk, as the income goes up, there is an increased use of this food. The same thing happens with eggs. Unfortunately, the capacity of the human stomach is limited; and, if people are going to eat more of one type of food, they just have to cut down on other things. Does that answer your question? Mr. TARVER. Oh, yes; indeed.

PREPARATION OF BULLETINS, ETC.

Dr. STANLEY. Returning to our information section, and taking that up where we left off, that section has been called upon to prepare considerable bulletin material for consumer groups, by the National Emergency Council, which was responsible for the establishment of the County Consumer Councils. They have asked for material to guide consumers in making wiser purchases, and to be used as a basis for discussion of consumer problems.

Mг. THOм. The Consumers' Guide and the publications of the Bureau of Home Economics cover about the same territory, do they not?

Dr. STANLEY. The Consumers' Guide draws on us for some of its material. The editors get the figures on food costs from the Bureau of Labor Statistics and the Bureau of Agricultural Economics.

The Bureau of Home Economics puts out a weekly press release called "The Market Basket ", which helps the consumer in the utilization of the food materials available on the market at that time, shows how to combine them in the right proportions for good nutrition and to prepare them in palatable form.

Mr. THOм. That weekly release must be distributed through the newspapers?

Dr. STANLEY. Yes; many newspapers print it regularly. It also goes to the home-demonstration agents and the relief agencies.

We have prepared for the Federal Emergency Relief Administration material on the use of the products which they are distributing as surplus food, particularly on the manner of using them.

We have done that for the dried skimmed milk, the canned meat, and the salt pork.

This publication, Meat Dishes at Low Cost, is also in demand by the emergency-relief groups as well as by thousands of individual homemakers.

These are the family food budgets which we have put out and which we keep up to date.

Mr. SANDLIN. You say copies of all of those go to the homeeconomics teachers?

Dr. STANLEY. They all go to the home-demonstration agents and to the home-economics teachers and to individuals who request them. We are not by any means able to meet all the requests for our printed and mimeographed material.

The demand for home-economics information is indicated by the increase in the number of requests that come to us. Last year we had twice the number of requests for material over the year before. Are there any other questions about the Information Service? Mr. SANDLIN. No; I think not.

FOODS AND NUTRITION DIVISION

Dr. STANLEY. The foods and nutrition division works under three sections. We have, first, the work on food utilization which, as its name indicates, has to do with the choice and use of food materials, and which involves the study of the qualities of foods and consumer preferences and, from this point of view, it is of interest to the producer and distributer as well as the consumer.

We have made studies showing the relation of various factors in production to quality of foods and the influence of methods of distribution on quality. During the past year, we have continued studies which we have had under way on meat, on the quality of meat, as influenced by the production factors. That has been going on now, in cooperation with about 20 State agricultural-experiment stations, for 8 years. As a result we have published six bulletins, a series of charts, and numerous technical and popular articles on the new science of meat cookery.

We studied, during the past year, in cooperation with the Bureau of Plant Industry, the varieties of soybeans and their usefulness as food, particularly their use as a green vegetable. They can be grown in certain areas, in drought areas particularly, when other green vegetables are out of the question.

We have also been studying the influence of methods of production, preservation, and marketing on the palatability of eggs and poultry. One of the greatest problems in the distribution of poultry has been consumer discrimination against frozen poultry. We are working with the industry in helping to get a quality product in frozen form and to encourage consumer acceptance.

In food preservation we have kept up to date our bulletin on the canning and preserving of fruits and vegetables. Only this morning I found that the total distribution of our bulletin on the

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Home Canning of Fruits and Vegetables is about two and a quarter million copies-all in response to requests. That indicates the demand for this type of information which we are equipped to furnish.

During the past summer we spent considerable time and effort on the methods of canning meat. Large quantities of meat from the cattle from drought areas were canned under the supervision of the home demonstration agents working with the relief agencies, and the directions were prepared in our Bureau. These directions on meat canning are now being put into the revision of our bulletin on home canning.

Mr. SANDLIN. This bulletin is on the agricultural bulletin list that is sent out?

Dr. STANLEY. Yes.

Mr. THOм. Are many of your publications on that bulletin list? Dr. STANLEY. Yes. Here are some of the typical bulletins [exhibiting]. I will see that a complete list of these reaches each of you.

As a result of the work in food preparation, we have had this series of charts worked out as an educational device to teach the preparation of meats [exhibiting].

STUDIES OF FOOD COMPOSITION, NUTRITION, AND FOOD UTILIZATION

This work is done in three sections-food composition, nutrition, and food utilization.

The food composition section is a statistical unit which collects information on food composition from all over the country-from this country and other countries-brings it together and publishes it from time to time in tabular form. This makes it available to everybody and saves the labor of new analyses of each food by each person who wants to use that information.

This work was begun long before we had a Bureau of Home Economics back to Dr. Atwater's time, about 1896, when the original bulletin on composition of American food material was first published. This publication gave only the protein and fat and carbohydrates, total mineral and water content-what we call the proximate composition of food. We are now collecting also information on the individual minerals. We know that the minerals are just as important, in fact more important, than some of these nutrients we have known about for a longer time; therefore, we are not only collecting data on the proximate composition, but as rapidly as possible on the mineral content of the common foods. We are not able to proceed very rapidly with that, however, because of the very small staff of this section.

The section on human nutrition, studies the behavior and influence of the various food constituents on nutrition. For that purpose we use laboratory animals. It is sometimes difficult for us to make clear why we keep a rat colony, but a rat colony makes it possible for us to get these results much more quickly than would be possible with human subjects and you can experiment with rats as you cannot with humans. At the present time our rat colony is being used to show the influence of vitamins and minerals on nutrition.

I think Dr. Knight spoke to you about the selenized grain. We tested that selenized grain to see what influence it would have on

nutrition and we have pictures here of rats that have been fed measured amounts of that grain in order to see if there was a point below which it would prove not to be harmful. We did find a level below which it would not be harmful. The grain used was grown on artificially selenized oil. The work was duplicated with some of the grain which came from the areas which have since been shown to contain selenized oil.

I have here [exhibiting] also some pictures of rats showing the results of calcium deficiency in the diet. We know that calcium is important to good nutrition, but I think we frequently do not realize how important it is. You can feed the rats diets which are low and high in calcium, and demonstrate first what the effect is.

We have here pictures of skeletons from two rats. This rat [indicating] was fed a diet which is typical in many areas of the diet of children. It is meat, bread, potatoes, butter, sugar, and salt; no milk. That second rat had exactly the same diet, but to it was added milk and vegetables.

Mr. SANDLIN. Out of what foods mostly do you get calcium?

Dr. STANLEY. In the ordinary diet, out of milk mostly. Milk is one of the most potent sources known, but there are other valuable sources. In those skeletons you see the differences in their chest development, which we usually attribute to inheritance but which, I think, is in large part accounted for by food habits and, of course, food habits do pass down in the family diets.

One of the other subjects we have been studying is the mineral content of eggs. The variation in the mineral content of the egg is the result of the diet of the hens. So, we fed raw and cooked eggs to these rats, and I thought you might be interested in seeking how striking the results are [exhibiting photograph].

Mr. SANDLIN. This top one is of the rat fed with the raw egg? Dr. STANLEY. The top one is of the rat fed with the raw egg, and now we are going ahead with those to see what constituent of the raw egg causes the difficulty.

Mr. THOм. The last one is the rat fed on the cooked egg? That is a good-looking rat.

Dr. STANLEY. That is a good-looking rat.

The vitamins are increasingly important in the diet and we use the rat as a means of determining the amount of vitamins present in the different foods. This series of pictures shows the result of vitamin A deficiency. We number our vitamins A, B, C, D, and G; we do not do much with E.

Mr. THOм. This one rat here looks as if his coat has been given a combing; the other one looks as if he had been ruffled.

Dr. STANLEY. That is only the result of the diet.

Mr. THOм. You are sure you did not have a haberdasher or hair dresser look after him?

Dr. STANLEY. No. These rats are from the same litter and are the same age; the only difference is in the diet. That rat [indicating] had a diet that had too little vitamin A, and this rat, from the same litter, with the same basal diet, only it had vitamin A added, and the other one did not. That shows the effect.

Mr. THOм. I think you have a pretty good photographer down there.

Dr. STANLEY. We can show you the rats if you want to see them. Now, here we have a rat that has a deficiency in vitamin B, and here is the same rat that was cured by giving him a potent source of vitamin B [exhibiting photographs].

I am showing you these to explain why it is we use these animals as a means of assaying foods, and we can actually almost duplicate in the rat, in much less time, conditions of nutrition you find in the human.

This is a rat [exhibiting photograph] that has had low vitamin D--had no vitamin D, practically speaking.

Mr. THOм. You get the stubby nose there, too?

Dr. STANLEY. Yes, sir; the stubby nose and bow legs.

This laboratory is engaged in two lines of work-first of all, the assaying work to determine the amounts of these vitamins present in various foods. It publishes from time to time a summary of information on these vitamins, which can be used in planning diets. We also study the influence of various production factors and methods of food preparation and preservation on the vitamin content of the foods. We have worked on methods and have helped in the standardization of methods of vitamin assaying.

Mr. UMSTEAD. Do you furnish assistance to schools and to various agencies to demonstrate the same experiments with rats that you just mentioned there with reference to certain articles of foods that they handle?

Dr. STANLEY. We do to schools. Whenever we have surplus rats. they are made available to the schools, and we have mimeographed directions as to how they can feed these rats to bring out the points in nutrition which they want to get over to the children.

Mr. UMSTEAD. My reason for asking you that is I happen to recall that one of the schools in a town in my district did carry on, to a very effective extent, the demonstration that you have just described here.

Dr. STANLEY. We send out varying numbers of rats. Just at present, our colony is up and I noticed some were going out the other day. For a while last fall, our colony was down and we were getting in rats all of the time. They were sending us the surplus rats from Columbia University. But when we have a surplus of the rats, they are made available and we have directions which we send out, by which they are fed to demonstrate the things I have been showing here.

I do not want to take all the time and I want Miss Kneeland to discuss with you the section here which has to do with economic studies.

Mr. THOм. Do not we have in each county a home economics agent?

Dr. STANLEY. You do not have in every county.

Mг. THOм. But in a good many counties?

Dr. STANLEY. In a good many counties; yes.

Mr. THOм. Are they supported in part out of this fund?

Dr. STANLEY. No; not at all. They use our material. The organization part comes under Mr. Warburton, of the Extension Service; the subject matter comes from us.

Mr. THOм. The support is through the extension agents, then?