This is a clear concise account in simple everyday
terms of the ways in which modem knowledge of the
science of nutrition may be applied in ordinar>' life.
The food needs of the members of the t>pical family
group — men, women, infants, children of variot
ages — are discussed in separate chapters, and man)
illustrations in the form of food plans and dietaries^
are included. The problems of the housewife in
tr>ing to reconcile the needs of different ages and
tastes at the same table are also taken up, as are the^
cost of food and the construction of menus. A
chapter deals with feeding the sick.
THE MACMILLAN COMPANY
PublMiers 64-66 Fifth Aireoue New Yock
The Food Problem
By VERNON KELLOGG and ALONZO E. TAYLOR
" Food is always more or less of a problem in every phase of its production,
handling, and consumption. It is a problem with every farmer, every trans-
porter and seller, every householder. It is a problem with every town, state,
and nation. And now very conspicuously, it is a problem with three great
groups ; namely, the Allies, the Central Empires and the Neutrals ; in a word,
it is a great international problem."
These sentences from the introduction indicate the scope of "The Food
Problem " by Vernon Kellogg and Alonzo E. Taylor.
Both authors are members of the United States Food Administration. Dr.
Kellogg is also connected with the Commission for relief in Belgium and pro-
fessor in Stanford University. Mr. Taylor is a member of the Exports Admin-
istrative Board and professor in the University of Pennsylvania. The preface
is by Herbert Hoover, United States Food Administrator and Chairman for the
Commission of Relief in Belgium.
The food problem of to-day of our nation, therefore, has as its most con-
spicuous phase an international character. Some of the questions which the
book considers are :
What is the problem in detail ?
What are the general conditions of its solution ?
What are the immediate problems and particulars which concern us, and
are within our power to affect ?
And finally, what are we actually doing to meet our problem ?
TABLE OF CONTENTS
Introduction : The International Problem.
/^ari /. TA€ Problem and the Solution.
Chapter I. The Food Situation of the Western Allies and the United States.
II. Food Administration.
III. How England, France, and Italy Are Controlling and Saving Food.
IV. Food Control in Germany and Its Lessons.
Part II. The Technology of Food Use.
V. The Physiology of Nutrition.
VI. The Sociology of Nutrition.
VI I . The Sociology of Nutrition f Continued) .
VIII. Grain and Alcohol.
Conclusion : Patriotism and Food.
THE MACMILLAN COMPANY
Pnblidien 64-66 ntth ATora* Hew Tork
Interior Decoration for the Small Home
By amy L. ROLFE, U,A.
Page 377
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
This is a clear concise account in simple everyday
terms of the ways in which modem knowledge of the
science of nutrition may be applied in ordinar>' life.
The food needs of the members of the t>pical family
group — men, women, infants, children of variot
ages — are discussed in separate chapters, and man)
illustrations in the form of food plans and dietaries^
are included. The problems of the housewife in
tr>ing to reconcile the needs of different ages and
tastes at the same table are also taken up, as are the^
cost of food and the construction of menus. A
chapter deals with feeding the sick.
THE MACMILLAN COMPANY
PublMiers 64-66 Fifth Aireoue New Yock
The Food Problem
By VERNON KELLOGG and ALONZO E. TAYLOR
" Food is always more or less of a problem in every phase of its production,
handling, and consumption. It is a problem with every farmer, every trans-
porter and seller, every householder. It is a problem with every town, state,
and nation. And now very conspicuously, it is a problem with three great
groups ; namely, the Allies, the Central Empires and the Neutrals ; in a word,
it is a great international problem."
These sentences from the introduction indicate the scope of "The Food
Problem " by Vernon Kellogg and Alonzo E. Taylor.
Both authors are members of the United States Food Administration. Dr.
Kellogg is also connected with the Commission for relief in Belgium and pro-
fessor in Stanford University. Mr. Taylor is a member of the Exports Admin-
istrative Board and professor in the University of Pennsylvania. The preface
is by Herbert Hoover, United States Food Administrator and Chairman for the
Commission of Relief in Belgium.
The food problem of to-day of our nation, therefore, has as its most con-
spicuous phase an international character. Some of the questions which the
book considers are :
What is the problem in detail ?
What are the general conditions of its solution ?
What are the immediate problems and particulars which concern us, and
are within our power to affect ?
And finally, what are we actually doing to meet our problem ?
TABLE OF CONTENTS
Introduction : The International Problem.
/^ari /. TA€ Problem and the Solution.
Chapter I. The Food Situation of the Western Allies and the United States.
II. Food Administration.
III. How England, France, and Italy Are Controlling and Saving Food.
IV. Food Control in Germany and Its Lessons.
Part II. The Technology of Food Use.
V. The Physiology of Nutrition.
VI. The Sociology of Nutrition.
VI I . The Sociology of Nutrition f Continued) .
VIII. Grain and Alcohol.
Conclusion : Patriotism and Food.
THE MACMILLAN COMPANY
Pnblidien 64-66 ntth ATora* Hew Tork
Interior Decoration for the Small Home
By amy L. ROLFE, U,A.