CONTENTS XV11 



CHAPTER XXXVIII 



Rational Feeding of Men. Similarity of the principles of human 

 and animal feeding ; Dietary standards ; Amount of food con- 

 sumed per day ; Calculating a balanced ration ; Comparative cost 

 and value of foods ; Factors influencing digestibility ; Requisites of 

 a ration ; Dietary studies ; Chemical changes in the cooking of 

 foods ; Refuse and waste matters ; L/oss of nutrients in the 

 preparation of foods ; Mineral matter in a ration ; Digestibility of 

 foods ; Digestibility of animal foods ; Digestibility of vegetable 

 foods ; Relation of food to health ; Tables of composition of human 

 foods. Pages 374-398. 



