Everyday Foods in War Time

by Mary Swartz Rose

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.
    • 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.
• 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.

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