CONTENTS. 



PAGE 



PREFACE ..-'. ... vii 



LIST OF ILLUSTRATIONS... ix 



BIBLIOGRAPHICAL NOTES .. ... ... xi 



PART I. THE CONSTITUENTS AND USES OF FOOD : 



Water in Food ... ... ... ... ... ... ... ... i 



Salts or Mineral Matter ... ... ... ... ... ... ... 2 



Albuminoids, Proteids, or Flesh- formers ... ... ... ... ... 2 



Starch, Sugar, and Carbohydrates ... ... 4 



Fibre, or Cellulose and Lignose ... ... ... ... ... ... 6 



Oils and Fats ... ... ... ... ... ... ... ... 7 



Food as Building and Reparative Material ; as Warming Material or 



Fuel ; as the Source of Energy ... ... ... ... ... 8 



Nutrients and Food- Adjuncts 9 



Classification of Food ... .. ... ... ... ... ... 10 



PART II. DIETARIES AND RATIONS : 



A Mixed Diet 12 



Diet and Work ... ... ... ... ... ... ... ... 13 



The Nutrient Ratio : Nutrient Value ... ... ... ... ... 14 



A Day's Ration ... ... ... ... ... ... ... ... 16 



Tables for Calculating Rations 23 



Examples of Rations 25 





 PART III. THE CEREALS ; CHARACTERISTICS AND CLASSIFICATION : 



Millets 34 



Maize ... ... ... ... ... ... ... ... ... 65 



Rice 66 



Wheat ... 90 



Bamboo Rice 102 





