02843cam a22003373u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000660012624500230019225000190021526400510023430000470028533600260033233700260035833800360038450000310042050801560045152016900060753400580229765300090235565300220236485600760238685600430246275850UtSlPG20260610134744.0mcr n260607r20251914utu|||||o|||||||||||||| d  a14021035  aUtSlPG 7aen2iso639-1 4aTX1 aRoper, Dora C. C. L.q(Dora Cathrine Cristine Liebel),d1873-10aScientific feeding  aSecond edition 1aSalt Lake City, UT :bProject Gutenberg,c2025  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2025-04-13  aThe Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)  a"Scientific Feeding" by Dora C. C. L. Roper is a practical guidebook on nutrition and cookery written in the early 20th century. The book addresses the scientific principles behind diet and nutrition, aiming to promote health and prevent disease through proper food selection, preparation, and balanced eating. Intended for homekeepers, nurses, and anyone responsible for meal planning, it emphasizes the importance of understanding nutritional needs, making economical choices, and improving dietary habits for individuals and families.  The opening of this book provides an overview of its structure and purpose, beginning with a dedication to those seeking to maintain health through better eating. The introduction and preface highlight the author's experience in health and medicine, stressing the link between nutrition, disease prevention, and quality of life. Following this, the book lays out clear classifications of foods—water, proteins, fats, carbohydrates, minerals—and discusses their sources and roles in the human body. Detailed explanations are given for various food types, including vegetables, legumes, fruits, cereals, and animal foods, along with practical advice on combining and preparing these foods for maximum nutrition. Early chapters also include a strong focus on food economy, the dangers of refined and improperly combined foods, and the need for education on diet, especially for women and children. The text transitions into practical cooking instructions and recipes for green vegetables and legumes, reinforcing the book’s mission to integrate scientific knowledge with everyday meal preparation. (This is an automatically generated summary.)  pOriginally published:cOakland: R. S. Kitchener, 1914  aFood  aCooking, American4 uhttps://archive.org/details/scientificfeedin00ropeiala/page/n3/mode/2up40uhttps://www.gutenberg.org/ebooks/75850