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.