Dietary surveys were made of the inhabitants living in Loo-Ho Hsien, SiKong Tibetan Self-governing District. The inhabitants were classified into peasants and herdsmen according to their occupations. The diet of the peasants consisted mainly of tsing-ko(one variety of barley), pea and potato, and occasionlly other tubers, vegetables, beef and butter. The herdsmen consumed mainly beef, mutton, tsing-ko, butter and milk etc. Tea is a necessity in Tibetan life.The diets of 110 peasants and 76 herdsmen were recorded by inquiry method, and the nutrients were calculated. It was found that vitamin A was generally insufficient(low vitamin A content in butter), the calorie value was low in the poor families and the vitamin C intake was deficient in herdsmen. Since the food habits were different between the two groups, the quantities of nutrients they obtained were not alike. The herdsmen took more protein, fat and vitamin A, but less thiamine, niacin and vitamin C.The representative foodstuffs were analysed for their nutrient contents, and food habits of the Tibetans and methods of preparing food were described.

Jujube(Zizyphus vulgaris Lam)is a popular fruit in North China. The fruit is mainly marketed after dehydration. However, there are no less than twenty rarities sold in Peking while fresh during the months of August and October.The ascorbic acid content of 16 varieties of the fresh fruit has been determined. The values found are all above 300 mg per 100 g of edible portion—mostly between 400-600 mg, the highest being above 1,000 mg. It is certainly worth noting that, as a class of ordinary food, Jujube has the highest ascorbic acid content.As the fruit ripens, i. e. the colour turns from green to red and the texture changes from hard to soft, its ascorbic acid content decreases. When the sample was stored at 0-4℃ for about one and a half months, the fruits which remained hard lost about 10％ of its ascorbic acid; when the fruit had become somewhat soft, the amount of ascorbic acid decreased drastically and the dehydro-form increased correspondingly while the total amount remained practically unchanged.Experiment with human subjects indicated that the utilization of the ascorbie acid of Jujube is 86.3-93.0％ of the pure vitamin.