[Skip to Content]
[Skip to Content Landing]
February 2, 1918

A Practical Dietary Computer.

JAMA. 1918;70(5):339-340. doi:10.1001/jama.1918.02600050061028

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


Practically the whole of this book is devoted to the publication of tables on foods and food values, most of them taken from standard reference works, government publications, and special bulletins. The book is divided into three parts, the first giving general information as to methods of calculation of food values and lists of foods relatively rich in special constituents; the second, tables showing the chemical composition and caloric value of common foods and beverages; the cost, chemical composition and caloric value of some special dietary foods, and the average relative carbohydrate content of various foods; the third, weights, measures and recipes in common use. The book should prove a valuable reference work for dietitions and others interested in scientific cooking.

First Page Preview View Large
First page PDF preview
First page PDF preview