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BY MARY SWARTZ ROSE, PH.D.
a.s.sistant Professor, Department of Nutrition, Teachers College, Columbia University
Investigations into the quant.i.tative requirements of the human body have progressed so far as to make dietetics to a certain extent an exact science, and to emphasize the importance of a quant.i.tative study of food materials. This little book explains the problems involved in the calculation of food values and food requirements, and the construction of dietaries, and furnishes reference tables which will minimize the labor involved in such work without limiting dietary study to a few food materials.
Only brief statements of the conditions affecting food requirements have been made, the reader being referred to general textbooks on the subject of nutrition for fuller information, but such data have been included as seem most useful in determining the amount of food for any normal individual under varying conditions of age and activity.
TABLE OF CONTENTS
PART I
FOOD VALUES AND FOOD REQUIREMENTS
THE COMPOSITION OF FOOD MATERIALS.
THE FUNCTIONS OF FOOD.
Food as a Source of Energy.
Food as Building Material.
Food in the Regulation of Body Processes.
FOOD REQUIREMENT.
The Energy Requirement of Normal Adults.
The Energy Requirement of Children.
The Energy Requirement of the Aged.
The Protein Requirement.
The Fat and Carbohydrate Requirement.
The Ash Requirement.
PART II
PROBLEMS IN DIETARY CALCULATIONS Studies in Weight, Measure, and Cost of Some Common Food Materials.
Relation between Percentage Composition and Weight.
Calculation of the Fuel Value of a Single Food Material.
Calculation of the Weight of a Standard or 100-Calorie Portion.
Food Value of a Combination of Food Materials.
Distribution of Foodstuffs in a Standard Portion of a Single Food Material.
Calculation of a Standard Portion of a Combination of Food Materials.
a.n.a.lysis of a Recipe.
Modification of Cow's Milk to a Required Formula.
Calculation of the Percentage Composition of a Food Mixture.
The Calculation of a Complete Dietary.
Scoring of the Dietary.
REFERENCE TABLES Refuse in Food Materials.
Conversion Tables--Grams to Ounces.
Conversion Tables--Ounces to Grams.
Conversion Tables--Pounds to Grams.
Food Values in Terms of Standard Units of Weight.
Ash Const.i.tuents in Percentages of the Edible Portion.
Ash Const.i.tuents in Standard or 100-Calorie Portions.
APPENDIX The Equipment of a Dietetics Laboratory.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
THE FOOD PROBLEM
BY VERNON KELLOGG AND ALONZO E. TAYLOR.
"Food is always more or less of a problem in every phase of its production, handling and consumption. It is a problem with every farmer, every transporter and seller, every householder. It is a problem with every town, state and nation. And now very conspicuously, it is a problem with three great groups, namely the Allies, The Central Empires and The Neutrals; in a word it is a great international problem."
These sentences from the introduction indicate the scope of _The Food Problem_ by Vernon Kellogg and Alonzo E. Taylor.
Both authors are members of the United States Food Administration. Dr.
Kellogg is also connected with the Commission for relief in Belgium and professor in Stanford University. Mr. Taylor is a member of the Exports Administrative Board and professor in the University of Pennsylvania. The preface is by Herbert Hoover, United States Food Administrator and Chairman for the Commission of Relief in Belgium.
The food problem of today, of our nation, therefore, has as its most conspicuous phase an international character. Some of the questions which the book considers are:
What is the Problem in detail?
What are the general conditions of its solution?
What are the immediate and particulars which concern us, and are within our power to affect?
And finally, what are we actually doing to meet our problem?
TWO TEXTBOOKS OF THE HOUSEHOLD ARTS
BY HELEN KINNE, Professor, AND ANNA M. COOLEY, a.s.sociate Professor of Household Arts Education, Teachers College, Columbia University
