The Plus Food for Minus Meals is a fascinating exploration into the world of food substitutes and the science of nutrition, authored by Mary S. Rose and published in 1916. This book delves into the concept of plus foods—nutrient-rich, concentrated foods designed to supplement or replace traditional meals, especially in situations where conventional food is scarce or impractical. Drawing on contemporary research and practical experience, Rose examines the nutritional value, preparation, and potential uses of these foods, offering readers a comprehensive guide to maintaining health and vitality even when regular meals are unavailable. The book covers a wide range of topics, including the chemical composition of foods, the importance of proteins, carbohydrates, and fats, and the role of vitamins and minerals in the diet. Rose discusses the development and use of food concentrates, such as dried milk, meat extracts, and specially prepared grains, highlighting their benefits for travelers, soldiers, and those facing food shortages. She also addresses the challenges of food preservation, storage, and transportation, providing practical advice for individuals and organizations seeking to optimize nutrition under difficult circumstances. Throughout The Plus Food for Minus Meals, Rose emphasizes the importance of scientific knowledge in making informed dietary choices. She presents detailed analyses of various food products, compares their nutritional content, and offers guidance on selecting the best options for different needs. The book is enriched with case studies, historical examples, and practical recipes, making it both an informative resource and a valuable reference for anyone interested in the science of food and nutrition. With its blend of scientific rigor and practical wisdom, The Plus Food for Minus Meals remains a relevant and insightful work for modern readers interested in food technology, emergency preparedness, and the ongoing quest to ensure adequate nutrition for all.