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Nutrition
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Scientific feeding
Dora C. C. L. Roper
· Nutrition · 38 章
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目录
SCIENTIFIC FEEDING
·DEDICATION·
Chapter 3
CONTENTS
INTRODUCTORY NOTE TO SECOND EDITION
INTRODUCTION
PREFACE
MINERAL MATTER.
SOUPS.
TABLE OF MEASURES AND WEIGHTS.
POTATO AND APPLE PUREE.
BACON FAT.
SCRAMBLED EGGS.
BRAN SOUP. No. 3.
DUMPLINGS.
PLUM PUDDING. No. 2.
SALAD DRESSINGS FOR MEATS, CEREALS, FISH, VEGETABLES AND FRUITS.
CEREAL SALAD. No. 2.
TOASTS.
PEPTONIZED GRUEL.
PEA AND LENTIL TEA.
Sample of Daily Food Requirements (roughly described):
SUPPER.
MENUS FOR THE AGED
Menus for Supper during the First Week.
WRONG MANAGEMENT.
MENUS FOR LUNCH OR SUBSTITUTES FOR DINNER.
REMARKS.
WHAT SHALL WE DRINK WITH OUR MEALS?
CHAPTER VI. MENUS FOR DINNER.
CHAPTER VII. MENUS FOR SUPPER.
RECIPES FOR MIXED BOILED DINNERS.
PART FOUR
OBESITY.
ADDITIONAL MENUS.
WHITEWASH FOR WOODWORK.
Quoted from Farmers’ Bulletin No. 142, by W. O. Atwater, Ph. D. U. S. Department of Agriculture.
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