CONTENTS
| CHAPTER I | |
| PURPOSES OF FOOD | |
| PAGE | |
| Production of heat and energy; derivation of foodelements; composition of the body; buildingand repair of cells; necessity of exercise; foodelements as used in body building | [1-7] |
CHAPTER II | |
| CLASSIFICATION OF FOOD ELEMENTS | |
| Definition of food stuffs, of foods; basis of classificationsof foods; tabulations of classes of foods andfoodstuffs; proteins or tissue builders; carbonaceousfoodstuffs; carbohydrates; fat; water; mineralsalts | [8-37] |
CHAPTER III | |
| CLASSIFICATION OF FOODS | |
| Carbonaceous: roots and tubers, green vegetables,fruits; nitrogenous: flesh, fish, eggs; carbo-nitrogenous:cereals and cereal preparations, legumes,nuts, milk and milk products; table of food values | [38-102] |
CHAPTER IV | |
| HEAT AND ENERGY | |
| BEVERAGES AND APPETIZERS | |
| Tea; coffee; cocoa and chocolate; lemonade and otherfruit drinks; effervescing waters; condiments andspices; vinegars; sauces; food adulteration; preservationof foods; heat and energy | [103-129] |
CHAPTER V | |
| REPAIR AND ELIMINATION OF WASTE | |
| (METABOLISM) | |
| Chemical changes in foods in body; work of assimilation;food reserve; digestion, its processes andferments; absorption of food; economy in food;selection of foods for need of body; mouth andnasal passages | [130-150] |
CHAPTER VI | |
| ORGANS AND CONDITIONS AFFECTING DIGESTION | |
| The liver, the muscles, the nerves, the kidneys, the skin,the intestines, the blood, summary of work oforgans and tissues; season and climate; habit andregularity of eating; frequency of meals; exerciseand breathing; ventilation; fatigue; sleep; influenceof thought; the circulation; gum chewing;tobacco and alcohol | [151-184] |
CHAPTER VII | |
| COOKING | |
| Importance of proper cooking; purposes of cooking;meats; cereals and cereal products; vegetables;fruits | [185-199] |
CHAPTER VIII | |
| FOOD REQUIREMENTS OF THE SYSTEM | |
| Elements determining quantity of food necessary;selection of dietary food required by workers atvarious occupations; average requirement; energyderived from various foods; mixed diet versusvegetarian diet | [200-215] |
CHAPTER IX | |
| DIETS | |
| Constructing balanced meals; in sedentary occupations;the girl or boy from thirteen to twenty-one;the athlete; the laboring man; condition of “age”;model diets; tables of use in making up a balanceddiet | [216-241] |
CHAPTER X | |
| DIET IN ABNORMAL CONDITIONS | |
| Importance of proper diet in conditions of disease;anemia: indigestion or dyspepsia; gastritis,dilatation of the stomach; intestinal disorders;constipation; derangements of the liver; gallstones; neuralgia; kidney derangements; excessof uric acid; asthma; tuberculosis; neurasthenia;skin diseases; when traveling; in convalescence;leanness; obesity | [242-304] |
CHAPTER XI | |
| RECIPES FOR FOODS FOR INVALIDS AND SEMI-INVALIDS | |
| Waters; fruit juices; liquid foods; farinaceous beverages;meat juices; semi-solid foods; gruels; souffles | [305-319] |
CHAPTER XII | |
| INFANT FEEDING | |
| Problem of correct feeding; breast feeding; wet nursing;contra-indications to nursing; anatomy andphysiology of the infant; intestinal disturbance;times of feeding; water; normal development inthe breast-fed; weaning; artificial feeding; bacteriology;composition of human milk; top-milk; top-milkmixture; certified milk; milk modifications;sterilizing and pasteurizing; comparative analysisof milks and infant foods; gruels; vomiting; colic;the stools in infancy; constipation; diarrhea;anemia rickets; scurvy; feeding the second year | [320-356] |
APPENDIX | |
| Measures and Weights | [357-359] |
| Index | [361-366] |