Food and the War: A Textbook for College Classes |
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100-calorie portion amino acids amount animal average baking baking powder barley batters using cereal beans boiling bread Bulletin butter calories carbohydrate cereal flours continued chap cheese Compare composition constituents consumption contain Cook Book coöperative corn meal corn sirup cornstarch cost cream demonstration Department of Agriculture diet digested dishes Doughs and batters dried eaten eggs especially export Farmers feeding fish flavor Food Administration food conservation food continued fuel value glucose grain grams heat on food important increased jars kitchens legumes liquid Macmillan meat method milk muffins oats ounces packed peas potatoes pounds proportions protein quantity ration recipes rice rolled oats sauce Sherman shortage sirup soup spinach sponge cake starch sugar supply sweet tablespoon teaspoon teaspoon salt temperature tion U.S. Department United value of foods vegetables and fruits weight Welsh rarebit wheat flour wheat substitutes yeast
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Page 55 - Greater freedom from fatigue, greater aptitude for work, greater freedom from minor ailments, have gradually become associated in the writer's mind with this lowered protein metabolism and general condition of physiological economy.
Page 199 - But when Nansen and his men drifted in the Arctic ice for years in an attempt to reach the north pole, they returned in perfect health because they were nourished with all kinds of canned and preserved meats, vegetables, fruits, fruit juices and extracts. Canning, more than any other invention since the introduction of steam, has made possible the building up of towns and communities beyond the bounds of varied production.
Page 16 - It is the amount of heat necessary to raise the temperature of 1 gram of water 1 degree centigrade.
Page 46 - The females give birth, not to eggs, but to minute embryos, which penetrate the wall of the intestine and are carried by the blood to all parts of the body.
Page 13 - ... last winter. Our contributions to this end could not have been accomplished without effort and sacrifice and it is a matter for further satisfaction that it has been accomplished voluntarily and individually. It is difficult to distinguish between...
Page 217 - Then spend as much for vegetables and fruit as one-third of a quart of milk a day would cost. 4:. Spend not more for meat and eggs than for vegetables and fruits. Meat and eggs may be decreased with less harm than any of the other foods mentioned. The amount spent for meat may decrease as the amount spent for milk increases.
Page 183 - ... Maternity insurance. (In: American Association for Study and Prevention of Infant Mortality. Transactions, 1915. p. 173196.) 614.132Am3 LIFE TABLES United States. Bureau of the Census. United States life tables, 1910. Prepared under the supervision of James W. Glover. 1916. 65 p. 614.1Un3L MILK SUPPLY Brown, LP The experience of New York City in grading market milk.
Page 59 - EV, Simonds, N., and Pitz, H. "Effect of Feeding the Protein of the Wheat Kernel at Different Planes of Intake." Journal of Biological Chemistry, 28, p. 211. 1916. Mathews, AP Physiological Chemistry, chap. 4. Wood, 1915. McKay. The Protein Element in Nutrition. Longmans, 1918. Osborne, T., and Mendel, LB A series of papers in the Journal of Biological Chemistry, 12, p. 473 (1917); 17, p. 325 (1914); 18, p.
Page 219 - Care (Revised), US Children^ Bureau, Publication No. 8, 1921, pp. 47-52. ROSE, MARY SWARTZ: Feeding the Family, The Macmillan Co., New York, 1916, pp. 93-96. WEST, MRS. MAX : Prenatal Care, cited above, pp. 32-35. VII. DIFFICULTIES MET WITH IN BREAST FEEDING. A. The quality of the milk ordinarily can be modified only slightly, if the food of the mother is adequate. (The psychic condition of the mother is, however, an important factor in the secretion of milk in some instances.) (See Topic VIII, B.)...
Page 72 - The diagram on page 8 illustrates the variations in the quantity of water in the edible portions of different kinds and cuts of meats. FATS. All meats contain some fat, partly stored in quantities so large as to be readily seen, and partly distributed in such small particles that it is only by chemical means that it can be obtained in quantities sufficient to be appreciated. In the flesh of some animals, as cod and other white-meated fish, and in chicken (young fowl), rabbit, and veal, there is little...