FEEDING THE FAMILY
BY MARY SWARTZ ROSE
Illustrated, $2.10
This is a clear and concise account in simple every-day terms of the ways in which modern knowledge of the science of nutrition may be applied in ordinary life. The food needs of the different members of the typical family group—men, women, infants, children of various ages—are discussed in separate chapters, and many concrete illustrations in the form of food plans and dietaries are included. The problems of the housewife in trying to reconcile the needs of different ages and tastes at the same table are also taken up, as are the cost of food and the construction of menus. A final chapter deals with feeding the sick.
“The volume is so simply and entertainingly written that it cannot but be enjoyed by anyone interested in the planning or preparation of household meals, and it would be difficult to imagine a more helpful book to put into the hands of a reader desiring information along such lines.”—Trained Nurse.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
A LABORATORY HAND-BOOK FOR DIETETICS
BY MARY SWARTZ ROSE, PH.D.
Assistant Professor, Department of Nutrition, Teachers College, Columbia University
Cloth, 8vo, $1.10
Investigations into the quantitative 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 quantitative 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.
- FOOD VALUES AND FOOD REQUIREMENTS
- 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.
- Analysis 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.
- PROBLEMS IN DIETARY CALCULATIONS
- 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 Constituents in Percentages of the Edible Portion.
- Ash Constituents 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. $1.25
“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?
TABLE OF CONTENTS
- Introduction: The International Problem.
- Part I. The Problem and the Solution.
- Chapter I. The Food Situation of the Western Allies and the United States.
- Chapter II. Food Administration.
- Chapter III. How England, France and Italy are Controlling and Saving Food.
- Chapter IV. Food Control in Germany and Its Lessons.
- Part II. The Technology of Food Use.
- Chapter V. The Physiology of Nutrition.
- Chapter VI. The Sociology of Nutrition.
- Chapter VII. The Sociology of Nutrition (Continued).
- Chapter VIII. Grain and Alcohol.
- Conclusion: Patriotism and Food.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
TWO TEXTBOOKS OF THE HOUSEHOLD ARTS
BY HELEN KINNE, Professor, AND ANNA M. COOLEY, Associate Professor of Household Arts Education, Teachers College, Columbia University
Cloth, 12mo, ill. $1.10
FOODS AND HOUSEHOLD MANAGEMENT
Treats specifically of foods, their production, sanitation, cost, nutritive value, preparation, and serving, these topics being closely interwoven with the practical aspects of household management; and they are followed by a study of the household budget and accounts, methods of buying, housewifery, and laundering. It includes about 160 carefully selected and tested recipes, together with a large number of cooking exercises of a more experimental nature designed to develop initiative and resourcefulness.
The book is new, practical, and economical. It is well illustrated and attractively bound.
SHELTER AND CLOTHING
This book takes up fully, but with careful balance, every phase of home-making: location, structure, plan, sanitation, heating, lighting, decorating, and furnishing. The second part is devoted to textiles, sewing, and dressmaking. Sewing, drafting, designing, fitting, and cutting are treated in considerable detail as is also the making of the personal budget for clothing.
The authors hold that harmony will be the keynote of the home in proportion as the makers of the home regard the plan, the sanitation, the decoration of the house itself, and as they exercise economy and wisdom in the provision of clothing.