A Laboratory Handbook for Dietetics.

in dietary calculation, for these must be applied frequently in estimation of the food values of mixtures of food materials.Experience has shown that every step must be explained in detail, and no apology is offered for the exceeding simplicity of some of the problems presented.No attempt has been made to give measures corresponding to different weights of food materials, because this is properly a part of laboratory work in dietetics, and ample space has been provided for records of original observations.Such data must always be used w r ith caution, for there is great diversity in the capacity of measuring vessels unless officially standardized, and much more in foods of different qualities, localities, and seasons.The author gratefully acknowledges the helpful criticism of Professor Henry C. Sherman in the preparation of this work.* The.averse;pe