| Lesson XII |
| Harmonious Combinations of Food and Recent |
| Discoveries in Food Science | 591 |
| Chemical Changes Produced by Cooking | 593 |
| Starch Digestion—Cooked and Uncooked | 597 |
| Excuses for Cooking Our Food | 599 |
| Experiment upon Animals | 601 |
| Recent Discoveries in Food Science | 603 |
| Animal Experimentation | 605 |
| The Vitamines | 607 |
| General Conclusions | 610 |
| Protein | 612 |
| Mineral Salts | 616 |
| |
| Lesson XIII |
| |
| Classification of Foods and Food Tables | 619 |
| Simple Classification of Foods Based on Principal Nutritive Substances | 621 |
| Purposes which the Different Classes of Food Serve in the Human Body | 625 |
| Purpose of Carbohydrates | 625 |
| Purpose of Fats | 626 |
| Purpose of Proteids | 626 |
| Purpose of Mineral Salts | 629 |
| Difference between Digestibility and Assimilability | 630 |
| Table showing Comparative Assimilability and Carbohydrate and Water Content |
| of Cereals, Legumes, and Vegetables | 632 |
| |
| Lesson XIV |
| |
| Vieno System of Food Measurement | 637 |
| Energy | 639 |
| Nitrogen | 641 |
| Systems of Food Measurements Compared | 642 |
| The "Old" System | 642 |
| The New or "Vieno" System | 645 |
| Necessity for a Simple System | 646 |
| Explanation of Table | 648 |
| Table of Food Measurements | 655 |
| |
| Lesson XV |
| |
| Curative and Remedial Menus | 665 |
| Introduction | 667 |
| Cooking | 669 |
| Grains | 669 |
| Vegetables | 670 |
| Cooking en casserole | 671 |
| Rice and Macaroni | 672 |
| Fruits | 672 |
| Canned Goods | 673 |
| Buttermilk | 674 |
| Home-made Butter | 674 |
| The Banana | 675 |
| How to Select and Ripen Bananas | 676 |
| Baked Bananas | 677 |
| Recipes: |
| For Coddled Egg | 677 |
| For Uncooked Eggs | 678 |
| For Baked Omelet | 678 |
| For Fish and Fowl | 678 |
| For Green Peas in the Pod | 679 |
| For Pumpkin | 680 |
| For Vegetable Juice | 680 |
| For Sassafras Tea | 681 |
| Wheat Bran | 681 |
| Bran Meal | 683 |
| Choice of Menus | 683 |
| Normal Menus | 685 |
| Introduction to Normal Menus | 685 |
| For Normal Child, 2 to 5 years | 687 |
| For Normal Youth, 5 to 10 years | 692 |
| For Normal Youth, 10 to 15 years | 696 |
| For Normal Person, 15 to 20 years | 700 |
| For Normal Person, 20 to 33 years | 704 |
| For Normal Person, 33 to 50 years | 708 |
| For Normal Person, 50 to 65 years | 712 |
| For Normal Person, 65 to 80 years | 716 |
| For Normal Person, 85 to 100 years | 720 |
| Introduction to Curative Menus | 724 |
| Curative Menus: |
| Superacidity | 726 |
| Fermentation | 753 |
| Constipation | 761 |
| Gastritis | 763 |
| Nervous Indigestion | 784 |
| Nervousness | 789 |
| Subacidity | 801 |
| Biliousness | 809 |
| Cirrhosis of the Liver | 822 |
| Diarrhea | 832 |
| Emaciation | 845 |