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- rancid, I 125
- digestion of, I 156
- unwholesome, I 157
- metabolism of, I 205
- absorption of body, I 206
- human, I 207
- distinction between tallow, lard, olive oil, I 207
- animal, I 254
- chemical change in frying, I 255
- chemical difference in, I 256
- effects of heat on, III 595
- tables of digestive harmonies and disharmonies of, III 609
- purpose of, III 626
- a source of heat, I 209
- the chief source of energy, I 209
- FERMENTATION
- causes of, I 172, II 425
- symptoms of, II 426
- results of, II 427
- remedy for, II 428
- diet for, II 428
- FISH
- nutrients in, I 260
- as brain food, I 261
- superior to flesh food, I 261
- selection of, III 678
- preparation of, III 678
- FLUORIN
- a gas, I 73
- action of, I 73
- FOOD
- preparation of, I 15
- chemistry of, I 15, I 21
- how to select, I 16
- how to combine, I 16
- how to proportion, I 16
- how to determine quantity, I 16
- science, I 19, I 20
- importance of, I 4
- classes of, I 105
- analysis of, I 106
- maltose in, I 118
- predigested, I 141
- manufacture of, I 141
- predigested, comparison of, I 146
- mastication of, I 150-183
- digestibility of, comparative, I 159
- fermentation of, I 164
- decomposition of, I 173
- determining quantity of, I 177
- values, I 178
- breakfast, I 182
- tissue builder as, I 195
- importance of protein in, I 209
- standards of, I 217
- endurance tests of, I 219
- government standards of, I 220
- dietary standards of, I 222
- correct dietary standards of, I 225
- quantity required, I 226
- proportion of fat required in, I 228
- fallacy of nitrogenous, I 229
- influence of religion on, I 235
- a factor in producing physical and mental power, I 240
- unscientific to use meat as, I 241
- rare meat unfit for, I 258
- in contagious dis-eases, I 258
- fish as a, I 260
- superiority of fish as a, I 261
- oysters as a, I 262
- clams as a, I 262
- shell-fish as a, I 262
- poultry as a, I 262
- superiority of poultry as a, I 263
- comparative analyses of, I 264
- feeding of poultry for, I 265
- cheese as a, I 282
- butter considered as a, I 283
- wheat considered as a, II 290
- grain as a remedial, II 298
- white potato as a, II 321
- relative value of salads as, II 321
- relative value of water melon as a, II 323
- relative value of musk melon as a, II 323
- honey compared as a, II 330
- life dependent upon, II 345
- substitution of, II 439
- staples, II 440
- list of constipating, II 446
- list of laxative, II 446
- that reduces fat, II 498
- in obesity, II 502
- in locomotor ataxia, II 519
- to eat in case of colds, II 524
- to eat in catarrh, II 530
- in hay fever, II 532
- combinations, III 602
- quantity an important factor, III 604
- instinct a safe guide in selecting, III 605
- tables, how to interpret, III 607