Chapter 10

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 100-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 100-Calorie Portions.

APPENDIX The Equipment of a Dietetics Laboratory.

THE MACMILLAN COMPANY

Publishers 64-66 Fifth Avenue New York

* * * * *

THE FOOD PROBLEM

BY VERNON KELLOGG AND ALONZO E. TAYLOR. $1.25

"Food is always more or less of a problem in every phase of its production, handling and consumption. It is a problem with every farmer, every transporter and seller, every householder. It is a problem with every town, state and nation. And now very conspicuously, it is a problem with three great groups, namely the Allies, The Central Empires and The Neutrals; in a word it is a great international problem."

These sentences from the introduction indicate the scope of _The Food Problem_ by Vernon Kellogg and Alonzo E. Taylor.

Both authors are members of the United States Food Administration. Dr. Kellogg is also connected with the Commission for relief in Belgium and professor in Stanford University. Mr. Taylor is a member of the Exports Administrative Board and professor in the University of Pennsylvania. The preface is by Herbert Hoover, United States Food Administrator and Chairman for the Commission of Relief in Belgium.

The food problem of today, of our nation, therefore, has as its most conspicuous phase an international character. Some of the questions which the book considers are:

What is the Problem in detail?

What are the general conditions of its solution?

What are the immediate and particulars which concern us, and are within our power to affect?

And finally, what are we actually doing to meet our problem?

TABLE OF CONTENTS

Introduction: The International Problem.