Rose, Mary S. A Laboratory Handbook for Dietetics. (c) Macmillan. 1912. 127 p. $1.10. Most complete collection of tables of food composition; methods of analyzing foods, dietaries.
Sherman, Henry C. Chemistry of Food and Nutrition. (c) Macmillan. 1911. 355 p. Bibl. $1.50. Thorough discussion of food chemistry and principles of nutrition.
Sherman, Henry C. Food Products. Macmillan. 1914. 594 p. Illus. Bibl. $2.25. Discussion of specific food groups and foods; composition, source, place in dietary. Tables of food composition, including acid or alkali balance.
Underhill, Frank P. Physiology of the Amino Acids. Yale. 1915. Illus. Bibl. 158 p. $1.35. Thorough discussion of the amino acids in specific protein foods, and their significance in nutrition, so far as yet known.
Wiley, Harvey W. Not by Bread alone. Hearst. 1915. 354 p. $2.00. Principles of nutrition, with special reference to feeding of children, and economy in food.
Mendel, L. B. Childhood and Growth. Stokes. 1905. 53 p. $.60. Brief, practical discussion of composition of food in childhood, for mothers.
I.b. Atwater, W. O. and Bryant, A. P. Composition of American Food Materials. U. S. Dept. Agriculture. Revised Bulletin 28. 87 p. $.10.
Blatherwick, N. R. Specific Rôle of Foods in Relation to Composition of Urine. (c) Reprint. Author, Yale University, New Haven, Conn. 1914. Study of acid and base-forming goods. (Prunes, plums, cranberries found exception to fruits as base-forming.)
Hunt, Caroline L. Daily Meals of School Children. (a) U. S. Dept. Agri. 62 p. Principles of feeding. Recipes for meals and lunches.
Mendel, Lafayette B. Changes in Food Supply and their Relation to Nutrition. Yale. 1916. 61 p. Bibl. $.50. Resumé of present knowledge of nutrition.