Produced by Tom Roch, S.D., and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University) ---------- Transcriber's Note: In the plain-text versions, italics are represented with _underscores_, and bold text with {braces}. For the ASCII version, the following substitutions were made: deg. for degree symbol, +/- for the plus-minus sign, x for the multiplication sign, and a for a-umlaut. The following corrections were made to the text: Du Bois to DuBois (p. 45, Index entry) and Oleomargarin to Oleomargarine (p. 46, Index entry). The variant spelling "calory" (p. 32) has been retained. ---------- FOOD IN WAR TIME _By_ GRAHAM LUSK PROFESSOR OF PHYSIOLOGY, CORNELL UNIVERSITY MEDICAL COLLEGE IN NEW YORK CITY PHILADELPHIA AND LONDON W. B. SAUNDERS COMPANY 1918 Copyright, 1918 by W. B. SAUNDERS COMPANY *** PRINTED IN AMERICA DEDICATED TO MY FELLOW-COUNTRYMEN CONTENTS PAGE I. A BALANCED DIET 7 II. CALORIES IN COMMON LIFE 23 III. RULES OF SAVING AND SAFETY 43 INDEX 45 NOTE The major parts of this small volume appeared under articles entitled "Food in War Time" in the _Scientific Monthly_ and "Calories in Common Life" in Saunders' _Medical Clinics of North America_. FOOD IN WAR TIME I A BALANCED DIET