Food Values

Food Values, by Dr. Albert Philip Sy, is a brisk, WWI-era primer that translates early 20th-century nutritional science into clear, practical guidance. Written as a short pamphlet and a follow-up to Food Preparedness, it combines concise explanations of basic nutrition with systematic tables showing calories, carbohydrates, fats, proteins, water, and “ash” for a wide range of foods. Framed by wartime concerns about supply and sustenance, the book reflects the limits and strengths of its moment: pragmatic measurement and food-choice advice produced before later discoveries about fat-soluble vitamins and the distinctions between saturated and unsaturated fats. As a science-focused historical document, it captures how nutritionists and public-health thinkers approached diet, rationing, and energy needs when fuel and food were national priorities. Ideal for listeners interested in food history, nutrition science, or wartime public health, this audiobook offers a compact, evidence-rich snapshot of early nutritional thinking. Whether you’re a student of historical dietetics, a science-curious listener, or someone seeking primary-source context for modern nutrition debates, Food Values delivers factual clarity and historical perspective in a concise package.