Composition of food materials.
Digestibility or availability of foods.
Full value of food.
Food consumption.
Quantities of nutrients needed—tentative estimates of the average daily amounts required.
Hygienic economy of food: Eat what agrees with you and use foods which give needed nutriment, but do not burden the body with superfluous material. The importance of good cooking, neatness and cleanliness.
Pecuniary economy of food.
Read also the article Nutrition (Vol. 19, p. 920, equivalent to 25 pages of this Guide), by Dr. D. N. Paton, professor of physiology, University of Glasgow, and Dr. E. P. Cathcart, lecturer in chemical physiology, University of Glasgow. This article considers “the mode of digestion, the utilization and the elimination of the end products of the three great constituents, proteins, carbohydrates and fats,” discussing in detail:
Chemistry of Digestion—digestion in the mouth, stomach and the intestines; bile.
Mode of Formation of Digestive Secretions—the salivary and gastric glands, secretion in the pancreas, intestinal juice.