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