Food and the war; a textbook for college classes, prepared under the direction of the Collegiate section of the United States Food administration with the cooperation of the Department of agriculture and the Bureau of education
Source:
United States. Food Administration. Collegiate Section
Food and the war; a textbook for college classes, prepared under the direction of the Collegiate section of the United States Food administration with the cooperation of the Department of agriculture and the Bureau of education
Boston, New York [etc.]: Houghton Mifflin Company, [ca. 1918]
5 p. l., 379 p. 2 maps (incl. front.) 20 cm.
URL to cite for this work: http://digital.library.wisc.edu/1711.dl/HumanEcol.FoodAndWar
Contents
[Frontispiece] Trade routes to Europe
[Title page] Food and the war: a textbook for college classes
[Letter from Herbert Hoover to women of the universities and colleges], Hoover, Herbert
[Letter from Herbert Hoover to college men], Hoover, Herbert
Foreword, Templin, Olin
Part I: Food and the war, Blunt, Katharine; Powdermaker, Florence
Chapter I: Introduction to the world food situation, pp. [1]-15
Chapter II: The composition and functions of food, pp. [16]-25
Chapter III: The fuel value of food, pp. [26]-34
Chapter IV: The body's fuel requirements, pp. [35]-53
Chapter V: Protein -- its source and importance in the diet, pp. [54]-69
Chapter VI: The meat situation, pp. [70]-85
Chapter VII: Protein-rich foods used in place of meat, pp. [86]-103
Chapter VIII: Fats and oils -- their value and use, pp. [104]-122
Chapter IX: The importance of wheat, pp. [123]-137
Chapter X: Flour and bread -- the wheat substitutes, pp. [138]-162
Chapter XI: Sugar, pp. [163]-174
Chapter XII: The value of milk, pp. [175]-194
Chapter XIII: Vegetables and fruits, pp. [195]-220
Chapter XIV: Suggestions for an adequate diet -- the diet of infants and children, pp. [221]-243
Chapter XV: Food and the community, pp. [244]-261
Chapter XVI: The work for food conservation, pp. [262]-281 ff.
Part II: A laboratory manual of food selection, preparation and conservation, Sprague, Elizabeth C. pp. [283] ff.
Introductory statement, pp. [285]-286
Section I: Food consumption and food values, pp. [287]-295
Section II: Principles of cooking, pp. 295-304
Section III: Preparation and use of protein foods, pp. 304-325
Section IV: Preparation and use of vegetables and fruits, pp. 325-331
Section V: Preparation and use of cereal products, pp. 331-358
Section VI: Adequate diet, pp. 358-363
Section VII: Preservation of food by canning, pp. [364]-371
Section VIII: Demonstrations, pp. [372]-374
Index, pp. [375]-379 ff.
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