Food and the War: A Textbook for College Classes
United States Food Administration. Collegiate Section, Katharine Blunt, Florence Powdermaker, Elizabeth C. Sprague
Houghton Mifflin, 1918 - Food conservation - 379 pages
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100-calorie portion abroad American amino acids amount animal average baking baking powder barley batters using cereal beans Belgium body boiling bread Bulletin butter cake calcium calories carbohydrate cereal flours continued chap cheese Chemistry of Food composition consumption cont'd contain cooperative corn meal corn sirup cornstarch cost cream crop Department of Agriculture diet dietary digested Doughs and batters dried eaten eggs especially export Farmers feeding fish flavor Food Administration food continued fuel value Germany grain grams groups heat important increased infant Journal kitchens legumes less liquid Macmillan meat method milk muffins nutritive value oleomargarine ounces peas potatoes pounds protein quantity quart quick breads ration recipes rice rolled oats salt sauce Sherman shortage sirup soup spinach starch sugar supply tablespoon teaspoon temperature tion U.S. Department United value of foods vegetables and fruits weight wheat flour wheat substitutes yeast
Page 209 - 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 227 - 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 229 - Regulation of constipation, especially by proper food. 5. Sufficient sleep and rest. 6. Gradual exercise, outdoor airing, recreation. I. Breast feeding (continued). supplies calcium in sufficient amounts. Without enough of these constituents, the mother's own body material is used to keep up the milk supply. D. The quality of the milk can be modified only slightly if the food of the mother is adequate. Milk is a secretion, not an excretion, and the constitution cannot therefore be easily altered....
Page 193 - ... 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 198 - The quantity needed daily is probably about 15 milligrams. It is desirable for women and children to have as much as men in spite of their lower calorie requirement. 2. The iron content of some diets. a. Approximate estimates of 150 American dietaries give 14 to 20 milligrams per man per day for the majority. "The typical American dietary does not contain any such surplus of iron as would justify the practice of leaving the supply of this element entirely to chance.
Page 219 - Bitting, AW Methods Followed in the Commercial Canning of Foods. US Department of Agriculture, Bulletin No. 196. and Bitting, KG Canning and How to Use Canned Foods. National Canners' Association, Washington, DC Zavalla, Justo P.
Page 357 - Meats, eggs, cheese, etc., from 14 oz. down to 6 oz. (Use 2 ounces less for every additional half-pint of milk) Cereals from 8 oz. up to 16 oz. Sweets from 3 oz. down to 1 1/2 oz.