| [Lesson I] |
| |
| The Interrelation of Food Chemistry and PhysiologicalChemistry | [1] |
| Food Chemistry and Physiological Chemistry United | [3] |
| Relation of Superacidity to Other Dis-eases | [6] |
| Chart Showing the Number of So-called Dis-eases Caused by Superacidity | [9] |
| Natural Laws Demand Obedience | [11] |
| How to Make Nutrition a Science | [14] |
| Our Food Must Fit into Our Civilization | [17] |
| Why the Science of Human Nutrition is in Its Infancy | [18] |
| |
| [Lesson II] |
| |
| Simple Principles of General Chemistry | [23] |
| Chemical Elements | [27] |
| Air and Oxygen | [32] |
| Manufacture of Oxygen | [33] |
| Chemical Action of Oxygen: |
| (a) Upon Substances | [36] |
| (b) In Living Bodies | [38] |
| Hydrogen and Water | [42] |
| Uses of Water in Chemistry | [48] |
| Importance of Solution to the Food Scientist | [50] |
| Importance of Water in the Human Body | [52] |
| Uses of Water in the Body | [53] |
| Nitrogen and Nitrogen Compounds | [58] |
| Chlorin | [63] |
| Hydrochloric Acid | [64] |
| Acids, Bases, Neutralization, Salts | [68] |
| Principles of Neutralizing Alkalies | [71] |
| Fluorin, Bromin, Iodin | [73] |
| Mineral Sulfur | [73] |
| Vegetable Sulfur in the Human Body | [75] |
| Metals | [76] |
| |
| [Lesson III] |
| |
| Organic Chemistry | [79] |
| Carbon | [81] |
| Inorganic Carbon Compounds | [83] |
| Carbon Dioxid | [83] |
| Relation of Carbon Dioxid to Life | [85] |
| Carbon Monoxid | [86] |
| Organic Carbon Compounds | [87] |
| Classification of Organic Carbon |
| Compounds: |
| a Hydrocarbons | [89] |
| b Alcohols | [91] |
| c Glycerin | [92] |
| d Aldehydes and Ethers | [93] |
| e Organic Acids | [94] |
| Organic Nitrogenous Compounds | [99] |
| |
| [Lesson IV] |
| |
| Chemistry of Foods | [103] |
| Carbohydrates | [107] |
| Classification of Carbohydrates | [108] |
| a Monosaccharids | [109] |
| b Disaccharids | [112] |
| c Polysaccharids | [114] |
| Fats and Oils | [122] |
| Proteids or Nitrogenous Food Substances | [125] |
| Mineral Salts in Food | [131] |
| |
| [Lesson V] |
| |
| Chemistry of Digestion | [135] |
| Digestive Organs and Digestive Juices | [137] |
| Saliva | [142] |
| Gastric Juice | [144] |
| Composition of the Gastric Juice | [147] |
| Bile | [153] |
| Pancreatic Juice | [153] |
| Intestinal Juices | [157] |
| The Secretion of Digestive Juices | [158] |
| Abnormal Chemical Changes in the Digestive Organs | [165] |
| The Decomposition of Food | [173] |
| Digestive Experiments | [175] |
| Mechanics of Digestion | [180] |
| The Muscular Movement of Digestive Organs | [187] |
| |
| [Lesson VI] |
| |
| Chemistry of Metabolism | [191] |
| The Building of Actual Body-tissue | [195] |
| The Generation of Heat and Energy | [197] |
| The Measure of Human Energy | [199] |
| Metabolism of Carbohydrates | [202] |
| Metabolism of Fat | [205] |
| Metabolism of Proteids | [209] |
| The Use of Proteids in the Body | [210] |
| The Action and the Composition of Proteids | [213] |
| Food Standards | [217] |
| True Food Requirements | [226] |
| |
| [Lesson VII] |
| |
| Foods of Animal Origin | [233] |
| Meat | [250] |
| 1 Flesh or Lean Meat | [250] |
| 2 Animal Fats | [254] |
| Cold Storage of Meat | [256] |
| Contagious Dis-eases and Animal Food | [258] |
| Fish | [260] |
| Poultry as an Article of Food | [262] |
| Effects of Feeding Poultry | [265] |
| Eggs | [269] |
| Milk | [273] |
| The Adulteration of Milk | [279] |
| Milk Pasteurization | [280] |
| Cheese | [282] |
| Butter | [283] |
| Oleomargarin | [285] |