The following references will prove useful to teachers in developing the different topics of the volume:—
Laboratory Handbook for Dietetics—Mary S. Rose. Chemistry of Food and Nutrition—Sherman. Food Products—Sherman. Science of Nutrition—Lusk. The World’s Commercial Products—Freeman and Chandler. Elementary Household Chemistry—Snell. Nutritional Physiology—Stiles. Household Bacteriology—Buchanan. Bacteria, Yeasts, and Molds in the Home—Conn. Microbiology—Marshall. Household Physics—Lynde. Selection and Preparation of Food—Bevier and Van Meter. Principles of Cookery—Anna M. Barrows. Technique of Cookery—M. B. Van Arsdale. Cost of Living—Ellen H. Richards. Cost of Food—Ellen H. Richards. Cost of Shelter—Ellen H. Richards.
Cost of Cleanness—Ellen H. Richards. Standards of Living—Chapin. The New Housekeeping—Frederick. Increasing Home Efficiency—Martha B. and Robert W. Bruere. Household Hygiene—S. Maria Elliott. Household Management—Bertha E. Terrill. The New Hostess of Today—Larned. Laundry Manual—Balderston and Limerick. Bulletins of the U. S. Department of Agriculture.
CONTENTS
FOODS AND HOUSEHOLD MANAGEMENT
CHAPTER I
Food Materials and Foodstuffs
PAGE
What Food is—Vegetable and Animal Foods—Foodstuffs—Elements in Foodstuffs—Foodstuffs in Nutrition—Food Adjuncts [1]