* * * * * A LABORATORY HAND-BOOK FOR DIETETICS BY MARY SWARTZ ROSE, PH.D. Assistant Professor, Department of Nutrition, Teachers College, Columbia University Cloth, 8vo, $1.10 Investigations into the quantitative requirements of the human body have progressed so far as to make dietetics to a certain extent an exact science, and to emphasize the importance of a quantitative study of food materials. This little book explains the problems involved in the calculation of food values and food requirements, and the construction of dietaries, and furnishes reference tables which will minimize the labor involved in such work without limiting dietary study to a few food materials. Only brief statements of the conditions affecting food requirements have been made, the reader being referred to general textbooks on the subject of nutrition for fuller information, but such data have been included as seem most useful in determining the amount of food for any normal individual under varying conditions of age and activity. TABLE OF CONTENTS PART I FOOD VALUES AND FOOD REQUIREMENTS THE COMPOSITION OF FOOD MATERIALS. THE FUNCTIONS OF FOOD. Food as a Source of Energy. Food as Building Material. Food in the Regulation of Body Processes. FOOD REQUIREMENT. The Energy Requirement of Normal Adults. The Energy Requirement of Children. The Energy Requirement of the Aged. The Protein Requirement. The Fat and Carbohydrate Requirement. The Ash Requirement. PART II 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