Страница - 113Страница - 115- eating in, II 494
- drinking in, II 494
- exercise in, II 495
- use of fats in, II 496
- chronic, diet suggestions in, II 496
- foods that produce, II 497
- foods that prevent, II 498
- foods in, II 500
- menus for, II 500
- symptoms resulting from change of food in, II 502
- foods to eat in, II 502
- foods to omit in, II 502
- OILS
- formation of, I 122
- composition of, I 122
- olive, I 123
- cotton seed, manufacturing of, I 123, II 337
- vegetable, I 123
- vegetable, value of, II 335
- poisonous, I 124
- grades of olive, II 336
- peanut, value of, II 338
- palm, II 339
- linseed, II 340
- OLD AGE
- meat and bread as articles of diet in, [V 1179]
- uric acid in rheumatic conditions in, [V 1179]
- soluble starches desirable in, [V 1180]
- importance of diet in, [V 1181]
- DIET FOR THE THREE PERIODS IN OLD AGE
- From 50-60 years of age, [V 1181]
- From 60-70 years of age, [V 1182]
- From 70-100 years of age, [V 1182]
- SPECIAL SPRING AND SUMMER MENUS
- For ages 50-60, [V 1184]
- FALL AND WINTER MENUS
- For ages 50-60, [V 1186]
- How food should be prepared for people between ages of 50-60, [V 1186]
- OLEOMARGARIN
- described, I 285
- how made, I 286
- OPIUM
- composition of, II 350
- effect of, II 351