Repository: UIHistories Project: Board of Trustees Minutes - 1914 [PAGE 248]

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246

UNIVERSITY OF ILLINOIS.

[June 10,

May 6, 1913. President Edmund J. James, University of Illinois, Vroana, III. MY DEAR PRESIDENT JAMES: I transmit herewith Exhibit A to E inclusive, which give summaries of the funds, results, publications, etc., of the Research Laboratory in Nutrition since the beginning of the work in 1897. Exhibit A gives a list of the special research funds of the Research Laboratory in Nutrition. Exhibit B gives a summary of some of the more important results of the Research Laboratory in Nutrition since the beginning of the work in 1897. Exhibit C gives a list of the publications from the Research Laboratory in Nutrition from 1897 to the present date. Exhibit D gives a list of the manuscripts ready or almost ready for publication. Exhibit E. is. a collection of quotations from investigators who have either quoted the results of- this laboratory or have written us regarding the results of our investigations. I shall be pleased to furnish you any additional information you may desire, in this connection. Very truly yours,

H. S. GRINDLEY.

This report was received to be printed in the minutes:

EXHIBIT A. SPECIAL RESEARCH FUNDS OP THE RESEARCH LABORATORY IN NUTRITION, 1897-1901. The research work in nutrition in this laboratory was started in 1897, with the cooperation of the Office of Experiment Stations of the United States Department of Agriculture. The first researches in nutrition of this laboratory were made to determine the. food requirements of man. From 1897 to 1907 the United States Department of Agriculture assisted this research laboratory by granting, during this period of ten years, $7,500 to aid our researches. During 1902 and 1904 this nutrition laboratory received two grants from the Elizabeth Thompson Science fund of Boston, amounting to $550. In 1906 and 1907 the laboratory received two grants, amounting to $1,000, from the cold storage interests of Chicago. During the years 1898 to 1907 the Illinois Agricultural Experiment Station furnished, with the approval of the Trustees of the University, this Research Laboratory of Nutrition $8,500 for this work. From 1907 to 1909 the American Meat Packer's Association appropriated $50,000 for the nutrition investigations of this laboratory. From 1908 to 1911 the Trustees of the University voted $28,745 for our researches. EXHIBIT B. SUMMARY OF SOME OF THE MORE IMPORTANT RESULTS OF THE RESEARCH LABORATORY IN NUTRITION SINCE THE BEGINNING OF THE WORK IN 1897. 1. The investigations have proved conclusively that the cheaper cuts of meat are just as wholesome, just as nutritious, and in every way just as good as the more expensive cuts from the same carcass, except that the latter give* greater gratification to the palate. 2. The researches of this laboratory have resulted in the perfection of a precise method of roasting meats, by which it is possible to cook meats under conditions that can be exactly controlled with scientific accuracy, thus giving products that are more palatable, more digestible, and therefore more nutritious, than such meats cooked under conditions less accurately controlled. The results of this line of investigation have been made the basis of a valuable fireless cooking device by a prominent American manufacturing company. 3.- The results of extensive and elaborate digestion experiments which have been made by this Research Laboratory show that meat of all sorts is to be classed among the very digestible foods, and that differences in kind, cut, or method of preparation for the table have less effect upon the ease' or the thoroughness of digestion than has been frequently claimed. These investigations have conclusively demonstrated the fact that meats have a very high nutritive value considered from the standpoint of their digestibility. 4. As a result of 150 experiments to determine the losses of nutrients occurring during the cooking of meats, it has been shown: (a) That considerable water (34 to 67 per cent) was lost no matter what the method of cooking, the greatest amount being lost in pot roasting and sauteing, a moderate amount in boiling and broiling, and the least amount in roasting; (b) that the losses in crude protein varied from 1 to 7 per cent, the greatest loss occurring in boiling and the smallest in broiling; (c) that the losses of fat varied from 5 to 44 per cent, the greatest loss occurring in roasting and pot-roasting, while in sauteing considerable fat was added to the meat; (d) that the losses of mineral matter varied from 3 to 45 per cent, the greatest loss occurred in boiling and the smallest in sauteing. In general, the various methods of cooking meats materially modify the appearance, texture, and flavor of the meat, and hence its palatability, but have comparatively little effect upon the total nutritive value. 5. The extensive dietary studies of the inmates of the State charitable institutions which have been made by the workers of this laboratory under the auspices