CONTENTS

SECTION I
FOOD AND ITS SIGNIFICANCE
CHAPTER PAGE
IFood[1]
IIFuel Value of Food[36]
IIIFood Requirements of the Body[42]
SECTION II
LABORATORY OR DIET KITCHEN WORK
IVMethods of Feeding in Normal and Abnormal Conditions[59]
VFood Materials and Their Preparation[81]
VIInfant Foods and Formulas Used in Abnormal Conditions[140]
SECTION III
THE HUMAN MACHINE
VIIThe Human Body[165]
SECTION IV
DIETO-THERAPY
VIIIPregnancy and Lactation[191]
IXInfant Feeding[199]
XCare and Feeding of Children in Normal and Abnormal Conditions and in Infectious Diseases[231]
XIFeeding of Adults in Diseases of the Gastro-intestinal Tract[245]
XIIDiseases of the Intestinal Tract[263]
XIIIFevers in General[281]
XIVTyphoid Fever[288]
XVDiseases of the Respiratory Tract[301]
XVIDietetic Treatment Before and After Operation[312]
XVIIUrinalysis[323]
XVIIIAcute and Chronic Nephritis[336]
XIXDiseases of the Heart[365]
XXDiabetes Mellitus[372]
XXIDiseases of the Liver[404]
XXIIGout, Obesity and Emaciation[418]
XXIIIOther Conditions Affected by Diet[451]