Text Book of Foods and Nutrition

Contents: 1. Individual and national importance of nutrition. 2. The maintenance of good family nutrition: differences in need due to age, sex, and occupation. 3. Foods : their properties, preservation, and preparation. 4. Planning of meals and management of food supplies. Appendices. Glossary. Subject index.

"This book is written to meet the growing need of the immediate situation with mature conviction that there is a permanent place for a text on foods and nutrition. "Foods for the nutrition course; nutrition for the foods course."

So rapid, so fundamental, and so far-reaching has been the recent progress of the science of nutrition that most general foods courses have naturally and properly given an ever increasing attention to nutritional considerations.

In this book we therefore seek; first, to indicate the personal and public importance of the present-day knowledge of nutrition; second, to summarize with the greatest possible clarity and consciousness the needs of normal nutrition in terms of the accepted "yardstick"; third, to introduce in an adequately descriptive manner the articles and types of food through which our nutritional goals are to be reached; and finally, to make this unified knowledge of foods and nutrition a functional part of household management and of family life and thought.

At any point one seek to aid the solution of the practical problems of adjustment to the food supply and rationing conditions of today and tomorrow; and to develop the educational value of resourceful use of nutrition knowledge in a changeable situation as to availability of individual articles of food.

Thus this volume seeks to serve anyone interested in foods and nutrition, whether or not with a background of previous study of science." (jacket)