Only brief statements of the conditions affecting food requirements have been made, the reader being referred to general textbooks on the subject of nutrition for fuller information, but such data have been included as seem most useful in determining the amount of food for any normal individual under varying conditions of age and activity. TABLE OF CONTENTS PART I Food Values and Food Requirements. THE COMPOSITION OF FOOD MATERIALS. THE FUNCTIONS OF FOOD. Food as a Source of Energy. Food as Building Material. Food in the Regulation of Body Processes. FOOD REQUIREMENT. The Energy Requirement of Normal Adults. The Energy Requirement of Children. The Energy Requirement of the Aged. The Protein Requirement. The Fat and Carbohydrate Requirement. The Ash Requirement. PART II Problems in Dietary Calculations. Studies in Weight, Measure, and Cost of Some Common Food Materials. Relation between Percentage Composition and Weight. Calulation of the Fuel Value of a Single Food Material. Calculation of the Weight of a Standard or loo-Calorie Portion. Food Value of a Combination of Food Materials. Distribution of Foodstuffs in a Standard Portion of a Single Food Material. Calculation of a Standard Portion of a Combination of Food Materials. Analysis of a Recipe. Modification of Cow's Milk to a Required Formula. Calculation of the Percentage Composition of a Food Mixture. The Calculation of a Complete Dietary. Scoring of the Dietary. Reference Tables. Refuse in Food Materials. Conversion Tables — Grams to Ounces. Conversion Tables — Ounces to Grams. Conversion Tables — Pounds to Grams. Food Values in Terms of Standard Units of Weight. Ash Constituents in Percentages of the Edible Portion. Ash Constituents in Standard or loo-Calorie Portions. APPENDIX The Equipment of a Dietetics Laboratory. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York r Food Products BY HENRY C. SHERMAN Professor of Food Chemistry in Columbia University Illustrated, cloth, I2mo, 594 pages, $2.25 A comprehensive, descriptive text-book on the gen- eral subject of foods. The first and second chapters deal with the principal constituents and functions of food and with food legislation ; then follow chapters on : Milk ; Cheese and Other Milk Products ; Eggs, Meats and Meat Products ; Poultry, Fish and Shell- fish ; Grain Products ; Vegetables, Fruits and Nuts ; Edible Fats and Oils ; Sugar, Molasses, Sirups and Confectionery ; and Food Adjuncts. The plan of the book makes it easy for the teacher to follow a different order of topics if desired. "Admirable." -Science. " A really excellent text-book." - Educational Review. " A valuable contribution to the literature of foods as well as a scientific presentation of many new facts regarding food values." -Insurance. " A scientific study of great value." — New York Times. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York BY HENRY C. SHERMAN, PH.D. Professor in Columbia University Chemistry of Food and Nutrition Cloth, I2mo, mil -\- 355 pages, $1.50

AI-modernized reading of the original text

Only brief statements of the conditions affecting food requirements have been made, the reader being referred to general textbooks on the subject of nutrition for fuller information, but such data have been included as seem most useful in determining the amount of food for any normal individual under varying conditions of age and activity. TABLE OF CONTENTS PART I Food Values and Food Requirements. THE COMPOSITION OF FOOD MATERIALS. THE FUNCTIONS OF FOOD. Food as a Source of Energy. Food as Building Material. Food in the Regulation of Body Processes. FOOD REQUIREMENT. The Energy Requirement of Normal Adults. The Energy Requirement of Children. The Energy Requirement of the Aged. The Protein Requirement. The Fat and Carbohydrate Requirement. The Ash Requirement. PART II Problems in Dietary Calculations. Studies in Weight, Measure, and Cost of Some Common Food Materials. Relation between Percentage Composition and Weight. Calculation of the Fuel Value of a Single Food Material. Calculation of the Weight of a Standard or loo-Calorie Portion. Food Value of a Combination of Food Materials. Distribution of Foodstuffs in a Standard Portion of a Single Food Material. Calculation of a Standard Portion of a Combination of Food Materials. Analysis of a Recipe. Modification of Cow's Milk to a Required Formula. Calculation of the Percentage Composition of a Food Mixture. The Calculation of a Complete Dietary. Scoring of the Dietary. Reference Tables. Refuse in Food Materials. Conversion Tables — Grams to Ounces. Conversion Tables — Ounces to Grams. Conversion Tables — Pounds to Grams. Food Values in Terms of Standard Units of Weight. Ash Constituents in Percentages of the Edible Portion. Ash Constituents in Standard or loo-Calorie Portions. APPENDIX The Equipment of a Dietetics Laboratory. Publishers 64-66 Fifth Avenue New York r Food Products BY HENRY C. SHERMAN Professor of Food Chemistry in Columbia University Illustrated, cloth, I2mo, 594 pages, $2.25 A comprehensive, descriptive text-book on the general subject of foods. The first and second chapters deal with the principal constituents and functions of food and with food legislation ; then follow chapters on : Milk ; Cheese and Other Milk Products ; Eggs, Meats and Meat Products ; Poultry, Fish and Shellfish ; Grain Products ; Vegetables, Fruits and Nuts ; Edible Fats and Oils ; Sugar, Molasses, Sirups and Confectionery ; and Food Adjuncts. The plan of the book makes it easy for the teacher to follow a different order of topics if desired. "Admirable." -Science. " A really excellent text-book." - Educational Review. " A valuable contribution to the literature of foods as well as a scientific presentation of many new facts regarding food values." -Insurance. " A scientific study of great value." — New York Times. Publishers 64-66 Fifth Avenue New York BY HENRY C. SHERMAN, PH.D. Professor in Columbia University Chemistry of Food and Nutrition Cloth, I2mo, viii + 355 pages, $1.500

A laboratory manual of foods and cookery