The physigues of eighty pupils in a primary school in Shanyang were investigated after taking additional L-lysine hydrochloride with meals between classes for 12 weeks. They were derided into 3 groups: 1) ordinary diet plus 0.5g lysine; 2) ordinary diet plus 0.5g lysine and 5 mg iron (lysine and lysine-iron group were referred to as fortified group) and 3) ordinary diet only as control. After 12 weeks of experiment the results showed that the average increase in height, weight and chest measurement of the fortified group was higher than that of the control group, particularly the increase of weight was more remarkable. The increase in subcutaneous fat, however, showed no difference among the three groups, suggesting that weight gain was probably not due to the increase in the subcutaneous fat of the trunks and limbs but to the muscular and other tissues development promoted by the supplementary substances in diet.From a raise in the Hb value and the number of red blood cells in the experimental group, it was proposed that lysine may be good enough for the prevention or treatment of iron dificiency anemia.So that, to supply meals with lysine between classes was considered to be a simple and convenient means for promoting the health of pupils.

Two kinds of iron-fortified food (toffee and biscuit drops) were given to 35 children with mild anemia (Hb

The reduced and total vitamic C contents in 40 kinds of vegetables and melons and 18 kinds of fruits were measured. Their variations in different seasons were also investigated.The results showed that, many vegetables and melons were rich in vitamin C in different seasons, such as Chinese cabbage, shallot, spinach, chives in spring, cabbage, spinach, radish, sweetbell greenpepper in summer and chili greenpepper, cabbage, spinach, Chinese cabbage, potato, Chinese potato, turnips, etc. in autumn and winter.The contents of vitamin C in some vegetables and fruits are similar to those listed in "The Composition Table of Food" edited by Institute of Health, Chinese Academy of Medical Science, Beijing.The content of vitamin C of some species varies with seasons, which in general, is higher in autumn than in winter, and much will be lost during the storage period prior to next spring.There is a wide difference among various kinds of fruits. Jujubes are the richest, then the hawthorns and oranges, while some others are very low.Some vegetables have been subjected to blanching before freezing. The contents of reduced and total vitamin C preserved for 2-3 months' in a cold storage were reduced to 4.6-58.4% or 48.2-66.0% of their original contents.