*Cab.37.36.7
Langworthy, C. F., 1864— . Composition of food materials. (Con-
Li231
tinued.) other fat-yielding foods. 6. Cereal grains. 7. Bread and other cereal
foods. 8. Sugar and similar foods. 9. Roots and succulent vegetables. to. Legumes and corn. 11. Fresh and dried fruit. 12. Fruit and fruit products. 13. Nuts and nut products. 14. Composition, functions, and uses of food. 15. Dietary standards.
This card was printcd at the => Public Library, April 16, 1917.