Historic, Archive Document Do not assume content reflects current scientific knowledge, policies, or practices. CHICAGO, ILLINOIS U.S.A. UBRARY ADMINISTRATION FOOD .V V r: .:::cTi:.N HOME STUDY BOOKS LIBRARY OF HOME ECONOMICS— 12 Volumes Vol. 1. THE HOUSE: ITS PLAN, DECORA- Vol. 7. HOUSEHOLD MANAGEMENT, by ATiON, AND CARE, by Prof. Isabel Bevier. Prof. Bertha M. Terrill, M. A. University of University of Illinois. Vermont. Vol. 2. HOUSEHOLD BACTERIOLOGY, by Vol. 8. PERSONAL HYGIENE, by M. Le Prof. S. Maria Elliott, Simmons College. Bosquet, S. B., Director A. S. H. E. Vol. 3. HOUSEHOLD HYGIENE, by Prof. S. Vol. 9. HOME CARE OF SICK, by Amy E. Maria Elliott, Simmons College. Pope, Presbyterian Hospital, New York City. Vol. 4. CHEMISTRY OF THE HOUSEHOLD, Vol. 10. TEXTILES AND CLOTHING, by by Margaret E. Dodd, S. B., Mass. Institute Kate H. Watson, formerly of Lewis Institute, of Technology. and University of Chicago. Vol. 5. PRINCIPLES OF COOKERY, by Vol. 11. STUDY OF CHILD LIFE, by Marion Anna Barrows, Columbia University. Foster Washburne, Editor, "Mother's Magazine." Vol. 6. FOOD AND DIETETICS CARE OF CHILDREN, by Prof. A. Alice P. Norton, formerly Universi M. D., formerly Rush Medical Col- Editor, Journal of Home Econj y of Chicago. Bound in green and gold Bound in red cloth {text Rates to Schools and C, DOME Volumes (1) HANDBOOK OF lOUSEKEEPING—The ^ Chemistry of Househ' sehold Hygiene, Elliott; of Cookery, Barrows. ent, Terrill. Norton. (3) HANDBOOK OF HE, OF DRESS AND CHILD- ING — Household Bacte s and Clothing, Watson: Care Personal Hygiene, LeBosque? Cotton: Study of Child Life, the Sick, Pope. (5) LESS0N5 irta Robin- son, and Ht iled recipes and full din etc., etc. Bound in LIBRARY per vol. Bound in Rates to S UNITED STATES HOUSEHOLC Christine Frederick DEPARTMENT OF AGRICULTURE LOW COST ( HOUSEHOLC •.S, PRAC- BULLETINS- Class TICAL E LIANCES. 15c: FA^ Book AlV 8—1577 s 506 West 6' JO, ILL Food AND Dietetics BY ALICE PELOUBET NORTON, M. A ASSISTANT PROFESSOR OF HOME ECONOMICS SCHOOL OF EDUCATION; UNIVERSITY OF CHICAGO DIRECTOR OF THE CHAUTAUQUA SCHOOL OF DOMESTIC SCIENCE LIBRARY FOOD ADMlNISTRATIOll FOOD CON^ERV ATI N SECTi :N. CHICAGO AMERICAN SCHOOL OF HOME ECONOMICS 1916 I LuP'x RIGHT, 1904, BY AMERICAN SCHOOL OF HOUSEHOLD ECOXOMIC COPYRIGHT, 1906, I910, I914, BY HOME ECONOMICS ASSOCIATION Entered at Stationei-s Hall, Londor All Rights Reserved 155197 CONTEXTS v Letter to Students ..... The Food Problem ...... ? Cost of Food ... ; Food and the Body ...... 30 Food Principles ....... 41 Carbohydrates ....... 44 ' 4S Fats . - . Dietary Standards . 50 Special Food Stuffs ...... 63 Meat ......... 66 Fish 72 Eggs . • • 7 7 Milk . • Milk Products . 92 Cereals and their Products . • 9S Bread ........ ic5 Sugar as Food , . - -1-3 Vegetables . ,119 Fruits ......... 130 Xuts ......... 13& Tea, Coffee, and Cocoa ..... 13S Adulteration of Food . .158 Special Diet . ..173 Bibliography . iSi Notes on the Questions . .101 New Methods in Diet Calculations . 197 Protein Metabolism in its Relation Dietary — to Standards Otto Folin, Ph.D. .... 224 Program for Supplemental Study . 244 Index ......... 250 ECONOMICS AMERICAN SCHOOU OF HOME CHICAGO Dear M&dar.: In the study of the lessons on made of Pood and Dietetics, full use should be the mapy interesti^ig and valuable publications Agriculture of the United States Department of These are divided into the popular bulletins and pamphlets sent free to all in the United States and the more technical bulletins for which a nominal price is charged. ^he free publications are included chief- ly in the series of Farmers' Bulletins and in Extracts from Year Books, etc. The "for sale' bulletins are issued by the various divisions or the Deoartment of Agriculture, those on food chiefly by the Office of Experiment Stations and the Division of Chemistry. Any or all of the free publications nay be obtained simply by addressing the Department of Agriculture, Washington, D. C. For the "for sale" bulletins coin or money order must be sent to the Superintendent of Documents, Washington, D. C. Postage stamps are not accepted. The full list of free and "for sale" pub^ iications will be sent on request by the Depart-* ment of Agriculture. A fairly complete list of th© publication^ on food is given in the bibliog- raphy, but new bulletins are constantly being published. Their numbers, titles and contents are given in the monthly list or new publica- tioncj which is sent free on request. Bulletins of the various state agricul-* tural experiment stations cannot be obtained from the U. S. Department of Agricultuire , but summaries are given of the more Important of , these in the series of Fanners* Bulletins called Experiment Station Work, the contents of which are given in the list of free publications. Of the "for sale" bulletins, two of the Office of Experiment Stations at least should be sent for—No. 28, American Food Materials, which gives the composition of all ordinary foods, price 10 cents, and No. 129, Dietary Studies in Boston, Springfield, Philadelphia and Chicago price 10 cents,- interesting in corjiection with the cost of food. Farmers' Bulletin No. H2, The Nutritive and Economic Value of Food, should be read in connection with Part I. The food problem is a large one and al- though nutrition by no means depends entirely upon the composition of the food eaten, knowledge of the character and composition of food iS funda- mental in the selection 6f a healthful diet. In the last analysis, the food problem must always and \^e an individual one based on conditions personal peculiarities. If difficulties or questions arise in connection with this series of lessons, renember the that you are always privileged to write to School for assistance and advice. Sincerely yours. FOOD AND DIETETICS 'IpHE problems of the household are more difficult Problems 3f To-Day to-day than they have ever been, for each ad- vance in science, each modern invention, has brought in its train new responsibilities and new duties. In every department of the administration of the home more knowledge and skill are required than ever be- fore. With the increase of conveniences has come increased care. Standards of living have changed as well, and greater perfection in all household service is demanded of the home-maker. We still carry on in the household rnany of the numerous trades that were formerly a part of the home life, as cooking, cleaning, laundry work, sewing. At the same time more close supervision of the life of the children, mental, moral and physical, is required; more knowledge is needed to control materials if we would have that power over our environment which makes us the masters and not the slaves of our belong- ings ; and the social demands upon time and strength can not be ignored. If to-day we would lead "the simple life," it must The Simple be as a result of determined effort, often in the face Life of more or less conscious opposition on the part of relatives and friends and of society in general. 4 FOOD AND DIETETICS Essentials Yet a simpler life is not to be attained by ignoring Essentials the results of science, and refusing to apply the knowl- edge made available by the investigator; but rather by making use of every help that will give knowledge of the materials with which we work, that will culti- vate the power to distinguish between the essential and the non-essential, and that will give control of the situation. XbeFood The food problem is perhaps the most difficult of all the physical problems that present themselves ir the household, partly because it is so vital to the wel- fare of the family, and partly because it is so inclusive. The food question once meant the providing some- thing palatable and presumably w^holesome at a cost within one's means. To-day it implies a knowledge not only of the cost and nutritive value of food mate- rials, their composition and digestibility; but of the balanced ration, the proportion of different food prin- ciples necessary for perfect nourishment, and of the way in which this proportion should be varied to suit the needs of the child or of the aged, of the laborer, or of the student. An understanding of the princi- ples involved in the preparation of food is demanded, as well as a knowledge of food adulterations that will insure pure food materials. The importance of the question can scarcely be ex- aggerated. Mrs. Ellen H. Richards tells us that "the prosperity of a nation depends upon the health and of morals of its citizens; and the health and morals THE FOOD PROBLEM 5 a people depend mainly upon the food they eat, and the homes they live in. Strong men and women can not be raised on insufficient food good tempered, tem- ; perate, highly moral men can not be expected from a race which eats badly cooked food, irritating to the di- gestive organs and unsatisfying to the appetite. Wholesome and palatable food is the first step in good morals, and is conducive to ability in business, skill in trade, and healthy tone in literature." It is quite true that we may put food in a wrong A Mears to an Lr.c position, making it an end rather than a means in living. AVe should eat to live, not live to eat. Yet we must keep in mind that right food, clothing and shelter are the primary conditions of health, and that health is essential to the most complete happiness and to the highest usefulness. Some one has said that ''well dressed men and women, well fed men and women, are still an ethical possibiHty of the future." However this may be in regard to dress, certainly an age that has devoted so much time and thought to feeding on the stock farm, so much attention to the right nutriment for plants, and that has solved so many difficult problems in these directions, should be able to lay down the principles which govern the diet of human beings.