Food Guide for War Service at Home / Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover

by United States Food Administration; Katharine Blunt; Florence Powdermaker; Frances Lucy Swain

Oats as wheat substitute, [19].

Oils, vegetable.—Use in Germany, [40]; supply in United States, [40]-41; as substitute for animal fats, [41].

Peanut flour as wheat substitute, [20].

Peanuts as meat substitute, [36].

Peas as meat substitute, [56].

Potato flour as wheat substitute, [20].

Potatoes as wheat substitute, [20], [57]-58.

Poultry as meat substitute, [35].

Production.—Decreased in France, [1]-2; of cereals doubled in England, [2]; of vegetables in England and America, [55].

Protein.—Defined, [11]; amount necessary in diet, [34]-35.