A Food Guide for Home Front Service, prepared under the direction of the United States Food Administration in conjunction with the United States Department of Agriculture and the Bureau of Education, with a foreword by Herbert Hoover. This book became an indispensable source of information about proper nutrition and the use of products during warfare. Authors of the publication include representatives of various fields, such as Kathryn Blunt, Florence Powdermaker and Frances Lucy Swain. The book contains practical tips, recipes and recommendations for rationing and food preservation aimed at providing the nation with important food resources during difficult times. The "Food Guide for Home Front Service" is not only a source of useful information, but also an important wartime document that helped Americans fight the difficult challenges of hunger and lack of income.