CONTENTS. 



Preface ... 



List of Illustrations... 



Bibliographical Notes 



PAGE 



vii 

 ix 

 xi 



PART I. — The Constituents and Uses of Food 

 Water in Food 



Salts or Mineral Matter 



Albuminoids, Proteids, or Flesh- formers ... 



Starch, Sugar, and Carbohydrates ... 



Fibre, or Cellulose and Lignose 



Oils and Fats 



Food as Building and Reparative Material; as 



Fuel ; as the Source of Energy 

 Nutrients and Food-Adjuncts 

 Classification of Food 



Warming Material 



or 



I 



2 

 2 



4 

 6 



9 



10 



PART II. — Dietaries and Rations : 



A Mixed Diet 



Diet and Work 



The Nutrient Ratio : Nutrient Value 



A Day's Ration 



Tables for Calculating Rations 

 Examples of Rations 



12 



13 

 14 

 16 



23 



25 



PART III. — The Cereals ; Characteristics and Classification ; 



Millets 34 



Maize 6S 



Rice 66 



Wheat 90 



Bamboo Rice 102 



