The national food and health book

Front matter

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The National

Food and Health

Preface

The object of this book is to supply in convenient form a condensed compilation of the scientific and reliable facts on foods and the economical uses of foods from the best sources. A comprehensive treatment of any phase of the subject of foods has not been attempted. The aim has been to provide practical material in a usable form.

Part I. — Food. Digestion 7

Digestibility of Food 8

The Cooking of Food 8

Quality of Food 9

Public Eating Places 9

Cleanliness of Food 10

Bacteria in Food 10

Parasites in Food 10

Decomposition of Food 10

Molds on Food 10

Flies and Food 11

Dust and Food 11

Pet Animals and Food 12

Common Elements and Compounds in Food 12

Refuse in Food 13

Average Composition of Foods — Table 1 14

Non-nutrients in Food 17

Nutrients in Food „ 17

Actual Values in Food Materials 18

Adaptation of Foods 18

Advantages of Several Meals a Day 19

A General Plan for a Day's Menu 19

Meal Planning 20

Choice of Foods for Body Needs 20

Balanced Ration 21

Rules for Planning Inexpensive Meals 22

Suggestive Menus 23

Left-over Foods and Recipes 25

Suggested Economy 29

Waste in Food Preparation 30

Waste in Eating Habits 30

Dietary Standards 30

Conservation of Foods 31

Preservation of Foods 34

Home Canning 34

Home Drying 42

Home Storage 43