A STUDY OF FOODS 



By RUTH A. WARDALL, Head of Home Economics Department, State University 



of Iowa, and EDNA N. WHITE, Head of Home Economics 



Department, Ohio State University 



I2mo, cloth, 174 pages, illustrated, 70 cents 



THIS book, prepared to meet the needs for a textbook in 

 domestic science, offers a teachable and worth-while treatment 

 of the fundamentals of the subject. It discusses food materials 

 and their values, and outlines laboratory exercises in cooking 

 and in other forms of food preparation to follow each discussion. 

 It lays much stress on the money value of food, as well as its 

 nutritive value, and gives exercises in calculating the cost of raw 

 materials and prepared dishes. 



Each subject is developed as a unit, with no effort to divide 

 it into separate lessons, the nutrients, or food principles, form- 

 ing the basis of the work. This treatment makes the book 

 suitable for very general use. 



The course is flexible and equally well adapted to eighth- 

 grade and beginning high-school classes, and to more advanced 

 classes in the high school. Bibliographies at the end of each 

 chapter permit of the expansion of the course to any desired 

 length. The book has a further value in correlation with courses 

 in chemistry, physiology, and physics, and will prove useful also 

 for study clubs, as a guide to club work. 



'67 a 



GINN AND COMPANY PUBLISHERS 



