Food in War Time

The author presents a practical guide to nutrition and food economy under wartime conditions, explaining calories, basal metabolism, and a biologically balanced ration while comparing the nutritive values of milk, butter, meats, vegetable oils, grains, and green leafy foods. The text analyzes energy needs by age, sex, and occupation, examines efficient food production and substitution, and considers undernutrition and weight changes. It concludes with concrete recommendations for household saving and safety—prioritizing milk, preserving cream, favoring vegetable fats and cereals, reducing meat and alcohol, and increasing fish, fruits, and vegetables—to conserve resources while maintaining adequate diet quality.