4. _Physiology of Nutrition._

The aim of this subject is to study broadly the metabolism of the
human body. In the development of this plan the following topics will
be considered: the food requirements of man, the nutritive history of
the physiologic ingredients, the principles of dietetics and their
application to daily living.

Fall term, two lectures and three laboratory hours a week; counts 3.

DIVISION OF BACTERIOLOGY

41. _General Bacteriology._

Lectures, recitations and laboratory work introducing the student to
the technique of bacteriology and to the more important facts about
the structure and function of bacteria. Special applications of
bacteriology to agriculture and the industries are discussed, and
brief references are made to the activities of allied microbes, the
yeasts and molds. The general relations of bacteria to disease and the
principles of immunity and its control are included.

One lecture, one recitation and four laboratory hours a week; counts 3.

42. _Bacteriology of Foods._

This includes the bacteriologic examination of water, sewage, air,
milk, the various food products together with the methods used in the
standardization of disinfectants, a detailed study of yeast and
bacterial fermentation and their application to the industries.
Numerous trips to industrial plants will be made.

Prerequisite: Hygiene 41.

Fall term, one lecture and six laboratory hours a week; counts 3.

43. _Bacteriology of Pathogenic Micro-organisms._

This subject is devoted to the laboratory methods of biology as
applied in the state and municipal boards of health. Practice will be
given in the methods used for the diagnosis of diphtheria,
tuberculosis, malaria, rabies, and other diseases caused by
micro-organisms, together with a detailed study of the groups to which
they belong.

Prerequisite: Hygiene 41.

Spring term, one lecture and six laboratory hours a week; counts 3.

44. _Potable and Industrial Water._

Very few industries are independent of a water supply. No one is
independent of the source of his drinking water. Water varies in its
usefulness for definite purposes.

This subject differentiates between various waters, takes them up from
industrial and hygienic standpoints, considers softening, filtering,
purifying and water analysis.

Work is divided into three groups.

A. Industrial Water