FOOD GUIDE
FOR
WAR SERVICE AT HOME
PREPARED UNDER THE DIRECTION OF
THE UNITED STATES FOOD ADMINISTRATION
IN CO-OPERATION WITH
THE UNITED STATES DEPARTMENT OF AGRICULTURE
AND THE BUREAU OF EDUCATION
WITH A PREFACE BY HERBERT HOOVER
UNITED STATES FOOD ADMINISTRATOR
1918
ANNOUNCEMENT
In the spring of 1918 the Collegiate Section of the United
States Food Administration was called upon to prepare a simple
statement of the food situation as affected by the war,
suitable for elementary and high school teachers, high-school
pupils, and the general public. The demand arose because of the
wide adoption of the three courses on this subject then being
sent out weekly to universities, colleges, and normal schools
throughout the country.
This little volume is the response to that request. It was
written by Katharine Blunt, of the University of Chicago,
Frances L. Swain, of the Chicago Normal School, and Florence
Powdermaker, of the United States Department of
Agriculture.
The records of the Food Administration have been open to the
writers and they have had the advice and criticism of its
officials and specialists. No effort has been spared to secure
accuracy of statement in the text.
OLIN TEMPLIN,
Director of the Collegiate
Section.
July 1, 1918.
PREFACE
CHAPTER I
~ THE WHEAT SITUATION
CHAPTER II
~ THE WAR-TIME IMPORTANCE OF WHEAT AND OTHER CEREALS
CHAPTER III
~ WAR BREAD
CHAPTER IV
~ THE MEAT SITUATION
CHAPTER V
~ FATS
CHAPTER VI
~ SUGAR
CHAPTER VII
~ MILK—FOR THE NATION'S HEALTH
CHAPTER VIII
~ VEGETABLES AND FRUITS
CONCLUSION
A FEW REFERENCES
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