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

"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 t