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65
This total shows an advance of more than 200 specimens on
last year's total of 4,915.
Dr. Bousfield states that during the last three years, while the
bacteriological work has been performed in his laboratory, the
average number of specimens dealt with per annum has been 5,052,
as compared with 4,448 over the preceding three years, an increase
of approximately 13 per cent.
Practitioners continue to avail themselves of the fact that the
laboratories are never closed for the reception and culturing of
bacteriological material. Many hundreds of specimens have been
dealt with each year, late at night or on public holidays, and the
increase in the volume of the work is chiefly due to the reception
of more specimens from the medical practitioners of the Borough.
A summary of the Chemical Analysis of articles of food carricd
out by the Public Analyst, Mr. Martin Priest, appears in Table A
of the Sampling Ofiicer's report (see page 74) Formal and Informal
articles examined.
Nutrition.
The memorandum "The Criticism and Improvement of Diets"
published by the Advisory Committee on Nutrition furnishes excellent
material for Medical Officers of Health in advising upon the
nutritional ratio of diets.
The dissemination of knowledge on matters relating to a
dietary suited to the growth and development of a healthy body is
one of the most important features of preventive medicine.
A diet to be satisfactory must yield 3,000 calories per day per
man, and should contain 37 grammes of animal protein, and supply
mineral matter and the vitamins A, B, C, and D. These are best
supplied in articles of food such as milk, fish, eggs, liver, fresh fruit
and vegetables.
Instruction in the selection of proper foodstuffs for pregnant
women and young children is given personally by the Health
Visitors, and by means of the distribution of a booklet which contains
valuable hints on this subject.
Cookery instruction is also included in the curriculum of the
elementary and secondary schools, as well as in some private schools.
The education of the general public, however, is very largely
left to the daily papers and that far-reaching agent the British
Broadcasting Corporation. A knowledge of dietetics should, however,
be accompanied by a thorough knowledge of the art of cooking.
No matter how adequate and suitable a dietary may be, if it is not
made appetising or is indifferently cooked, a good deal of its dietetic
value is lost.
Food and Drugs Adulteration Act, 1928.
During the year under review 1,032 samples of food were
collected by Mr. Dewey, the Inspector appointed to act as Sampling