"Ten Lessons on Food Conservation," Bulletin, United
States Food Administration.
Bulletin No. 6, United States Food Administration.
"What Food Control Really Means," James H. Col-
lins, special paper, United States Food Adminis-
tration.
"The World's Food," Annals of the American Academy
of Political and Social Science, November, 191 7.
Changes in the Food Supply, and Their Relation to
Nutrition, Lafayette B. Mendel.
Food Industries, Vulte and Vanderbilt.
Food Thrift Series, United States Department of Agri-
culture.
Farmers' Food Bulletins, United States Department
of Agriculture :
"Use of Corn, Kafir, Cowpeas in the Home,"
Farmers' Bulletin 559.
"Commeal as a Food," Farmers' Bulletin 565.
"Honey and Its Use in theJHome," Farmers' . Bul-
letin 653..
THE WOlRLD ON A DIET 51
"Fats and Their Economical Use," Farmers' Bul-
letin 469.
''Economical Use of Meat in the Home," Farmers'
Bulletin 391.
"Cheese: Economical Uses in the Diet," Farmers*
Bulletin 487.
"Care of Food in the Home," Farmers' Bulletin
375-
Note. — The above, as well as other valuable bulletins on
food and food conservation, may be obtained free of
cost, or for a nominal sum, by addressing the Chief
of the Division of Publications, or the Superintendent
of Documents at the Government Printing Office,
United States Department of Agriculture, Washing-
ton, D. C.
Weekly News Letter, United States Department of
Agriculture.
Journal of the American Medical Association.
(Current articles.)
Food Bulletins, United States Food Administration.
Note. — Emergency information in connection with food
and food conservation, as well as a bibliography of all
new publications covering food, food conservation,
and food needs of the world, may be obtained by
addressing the United States Food Administration,
Washington, D. C.
"Supplementing Our Meat Supply with Fish," Bureau
of Chemistry, United States Department of Agri-
culture, Washington, D. C.
Also Special Bulletins — "The Bowfin," ''Tilefish,"
"Sea Mussels," etc.. Bureau of Fisheries, Depart-
ment of Commerce, Washington, D. C.
See also references listed at close of Chapters HI
and X.
IMPORTANT FOOD FACTS
What Food Is :
Primarily, food is that which nourishes the body,
keeping it ahve.
"Life consists of a series of changes in the pro-
toplasm— the birth, growth, and death of cells fol-
lowing each other in an interminable cycle. The
processes of life can only go on when the cells are
supplied with a well-balanced food suitable for
their needs." ^
What Food Does :
The body is composed of a number of chemical ele-
ments— carbon, hydrogen, oxygen, nitrogen, sul-
phur, phosphorus, chlorine, sodium, potassium,
calcium, magnesium, iron, and traces of others.
These elements are present in the body in approxi-
mately definite, relative amounts, forming certain
chemical combinations that enter into the tissues
and fluids of the body, and constitute the body
substance.2
^ William Tibbies, Food in Health and Disease, Preface,
p. V.
2 See Sherman, Chemistry of Food and Nutrition, chap. x.
IMPORTANT FOOD FACTS 53
In order that the life and activities and health of
the body can be continued and maintained, these
elements, in the required relative amounts, so as
to insure the proper balance of the chemical com-
pounds, must be preserved.
Food and freedom
1918Page 23
Presented as published in 1918. 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.
"Ten Lessons on Food Conservation," Bulletin, United
States Food Administration.
Bulletin No. 6, United States Food Administration.
"What Food Control Really Means," James H. Col-
lins, special paper, United States Food Adminis-
tration.
"The World's Food," Annals of the American Academy
of Political and Social Science, November, 191 7.
Changes in the Food Supply, and Their Relation to
Nutrition, Lafayette B. Mendel.
Food Industries, Vulte and Vanderbilt.
Food Thrift Series, United States Department of Agri-
culture.
Farmers' Food Bulletins, United States Department
of Agriculture :
"Use of Corn, Kafir, Cowpeas in the Home,"
Farmers' Bulletin 559.
"Commeal as a Food," Farmers' Bulletin 565.
"Honey and Its Use in theJHome," Farmers' . Bul-
letin 653..
THE WOlRLD ON A DIET 51
"Fats and Their Economical Use," Farmers' Bul-
letin 469.
''Economical Use of Meat in the Home," Farmers'
Bulletin 391.
"Cheese: Economical Uses in the Diet," Farmers*
Bulletin 487.
"Care of Food in the Home," Farmers' Bulletin
375-
Note. — The above, as well as other valuable bulletins on
food and food conservation, may be obtained free of
cost, or for a nominal sum, by addressing the Chief
of the Division of Publications, or the Superintendent
of Documents at the Government Printing Office,
United States Department of Agriculture, Washing-
ton, D. C.
Weekly News Letter, United States Department of
Agriculture.
Journal of the American Medical Association.
(Current articles.)
Food Bulletins, United States Food Administration.
Note. — Emergency information in connection with food
and food conservation, as well as a bibliography of all
new publications covering food, food conservation,
and food needs of the world, may be obtained by
addressing the United States Food Administration,
Washington, D. C.
"Supplementing Our Meat Supply with Fish," Bureau
of Chemistry, United States Department of Agri-
culture, Washington, D. C.
Also Special Bulletins — "The Bowfin," ''Tilefish,"
"Sea Mussels," etc.. Bureau of Fisheries, Depart-
ment of Commerce, Washington, D. C.
See also references listed at close of Chapters HI
and X.
IMPORTANT FOOD FACTS
What Food Is :
Primarily, food is that which nourishes the body,
keeping it ahve.
"Life consists of a series of changes in the pro-
toplasm— the birth, growth, and death of cells fol-
lowing each other in an interminable cycle. The
processes of life can only go on when the cells are
supplied with a well-balanced food suitable for
their needs." ^
What Food Does :
The body is composed of a number of chemical ele-
ments— carbon, hydrogen, oxygen, nitrogen, sul-
phur, phosphorus, chlorine, sodium, potassium,
calcium, magnesium, iron, and traces of others.
These elements are present in the body in approxi-
mately definite, relative amounts, forming certain
chemical combinations that enter into the tissues
and fluids of the body, and constitute the body
substance.2
^ William Tibbies, Food in Health and Disease, Preface,
p. V.
2 See Sherman, Chemistry of Food and Nutrition, chap. x.
IMPORTANT FOOD FACTS 53
In order that the life and activities and health of
the body can be continued and maintained, these
elements, in the required relative amounts, so as
to insure the proper balance of the chemical com-
pounds, must be preserved.