a necessity, II 444
in infancy, V 1171
in childhood, V 1329
constructive ages 15-25, V 1330
for purifying the blood, V 1331
properly nourished body demands a certain amount of, V 1332
physiology of, V 1333
growth produced by, V 1334
brain and nerve force produced by, V 1334
blood circulation increased by, V 1335
evil effects of long continued, V 1336
different kinds of exhaustion produced by, V 1336
the causes of soreness or stiffness of the muscles
due to, V 1337
endurance of vegetable composition with meat eaters, V 1337
body waste in, V 1338
tensing as an, V 1339
vibratory, V 1339
heavyweight, V 1340
indoor, V 1340
for school children, V 1341
dancing as an, V 1341
importance of outdoor, V 1341
for the city dweller, V 1342
that give best the results, V 1342
EXERCISE
PROGRAM FOR DAILY EXERCISES
exercise No, 1, V 1343
exercise No, 2, V 1344
exercise No, 3, V 1344
exercise No, 4, V 1345
exercise No, 5, V 1345
EXHAUSTION
causes of, II 399
F
FASTING (AND NO BREAKFAST PLAN)
data secured from, V 1311
FATS
composition of, I 122
formation of, I 122
mineral, I 123
olein, I 123
butyrin, I 123
butter dairy, I 123
butter artificial, I 123
stearin, I 123
oleomargarin, I 123
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
tables of digestive harmonies and disharmonies, III 609
fats, III 609
eggs, III 610
milk, III 611
nuts, III 612
grains, III 613
vegetables, III 614
acid fruits, III 615
sweet fruits, III 616
sugars, III 617
simple classification of, III 621
based on principal nutritive substances, III 624
purposes of different classes of, III 625
difference between digestibility and assimilability
of, III 630
table showing comparative assimilability carbohydrate
and water content of various classes of food, III 632
purpose of the vieno table in, III 634
vieno system of, III 645
values, measurement of, III 639
values, measurement of--(old system), III 642
amount of nitrogen in, incorrect standards, III 645
incorrect standards of measurement of, III 646
what constitutes a true, III 647
explanation of vieno system of food measurement, III 648
edible portion of, III 650
how to reduce foods to vienos, III 651
nitrogen factor in, III 651
direct method of calculating available nitrogen in, III 655,
III 663
curative value of, III 668
for children (see menus for children), III 687
in cirrhosis of the liver, III 823
in consumption, IV 989-990
in pregnancy, IV 1033
selection, combination and proportion of, V 1149,
V 1152
according to age, V 1149
according to time of year, V 1151
according to work or activity, V 1151
and energy, V 1310
relative importance of air, water and, V 1313
FORMALDEHYDE
uses of, I 93
an artificial preservative, I 93
a poison to the human system, I 93
FOWL
selection of, III 678
preparation of, III 678
FRUITS
composition of, II 309
dietetic value of, II 310
effect of acid, II 312
classification according to acidity, II 312
evils of acid, II 314
value of sub-acid, II 315
value of non-acid, II 316
canned, II 316
evaporated, II 316
fresh, II 317
tables of digestive harmonies and disharmonies of
acid, III 615
tables of digestive harmonies and disharmonies of
sweet, III 616
bananas, III 675
G
GALACTOSE
formation of, I 111
GAME
as a food, I 268
GAS DILATATION (GASTRITIS)
symptoms of, II 432-447
what to eat in, II 432
what to omit in, II 433
causes of, II 449
remedy for, II 450
food to be used in treatment of, II 452
GASTRIC JUICE
composition of, I 147
formation of, I 148
its action on fat, I 148
rennet of the, I 151
GASTRITIS
(also see gas dilatation), II 432
causes of, II 449
symptoms of, II 449
diagnosis of, II 450
treatment of, II 450
diet in, II 450
food in, II 452
what to eat in, II 452
what to omit in, II 452
GLOBULINS
sources of, I 129
properties, I 129
types of, I 130
GLUCOSE
percentage in the blood, I 204
function of, I 204
manufacture of, II 328
composition of, II 328
uses of, II 329
an article of food, II 329
GLYCOGEN
sources of, I 118
formation of, I 118
GOUT
causes of, II 546
symptoms of, II 547
remedy for, II 547
diet in, II 548
what to eat in, II 550
what to omit in, II 550
GRAIN
cooked, I 184
government experiments with, I 185
uncooked, I 185
nutritive value of, II 289
wheat, II 290
rye, II 291
barley, II 292
oats, II 293
corn, II 293
rice, II 294
buckwheat, II 294
uses of, II 295
as a remedial food, II 298
tables of digestive harmonies and disharmonies of, III 613
GUMS
varieties of, I 120
H
HABITS
man a creature of, I 223
HAY FEVER
described, II 519
symptoms of, II 531
remedy for, II 531
diet for, II 531
foods to eat in, II 532
foods to omit in, II 532
HEALTH
influence of mind on, II 385
laws of, II 396
definition of, II 405
HEART TROUBLE
gas, a cause of, II 448-572
early symptoms of, II 570
medical misconceptions of, II 570
causes of, II 571
diet for, II 573
exercise for, II 574
HEAT
production of, I 41
body determination of, I 42
a measure of energy, I 198
units, I 199
HEMOGLOBIN
component parts of, I 130
HEMORRHOIDS
(see Piles), II 471
HEREDITY, V 1293
so-called wonders of microscopic study of reproductive
cells in, V 1294
chromosoms in different species, V 1294
action of, V 1294
what it is, V 1295
characteristics not due to, V 1296
summary of facts regarding sex and, V 1297
HERNIA
causes of, II 443
HONEY
food value of, II 330
composition of, II 331
HUMAN ILLS
chiefly due to dis-eases and conditions originating in
the stomach, I 4
(see chart showing dis-eases caused by superacidity), I 9
HYDROCARBONS
definition of, I 89
uses of, I 89
where found, I 89
how formed, I 90
HYDROCHLORIC ACID
how formed, I 64
action of, I 65
its importance in digestion, I 66
chemical symbols of, I 67
HYDROGEN
where found, I 42
physical properties, I 43
chemical properties of, I 43
gas, I 45
I
INDIGESTION (ACUTE)
important suggestions regarding, III 807
treatment for, III 807
what to eat in, III 807
INFANT FEEDING
great mortality due to wrong, V 1154
two points of view on, V 1155
mothers' milk in, V 1162
general rules to be observed in, V 1164
modification of milk in, V 1165
preparation of food in, V 1165
quantity of food in, V 1166
frequency of feeding, V 1166
disastrous results of too frequent, V 1168
importance of cleanliness in preparation of food, V 1168
constipation in, V 1169
composition and color of stools in, V 1169
temperature of food in, V 1173
general instructions in health and hygiene, V 1174
INFLUENZA
described, II 519
causes of, II 536
symptoms of, II 537
remedy, II 537
diet for, II 537
food in, IV 939
INSOMNIA
causes of, II 538
remedy for, II 539
diet for, II 541
foods to eat in, II 542
foods to omit in, II 542
similarity of symptoms in nervousness and, II 542
INTESTINAL JUICES
definition of, I 157
action of, I 158
INULIN
value of, I 121
IODIN
description of, I 73
IRON
salts of, I 77
in patent medicines, I 78
L
LACTOSE
where found, I 113
indigestion, I 114
LAWS
natural, I 11
LAXATIVES
loss of vitality due to, II 376
harmful results due to use of, II 436
LEGUMES
defined, II 307
familiar types of, II 307
rich in nitrogen, II 307
require thorough mastication, II 308
LEVULOSE
composition of, I 111
defined, I 111
LITMUS SOLUTION
tests for, I 69
LIVER, THE, I 137
functions of, I 203
cirrhosis of, II 468
---- causes of, II 468
---- symptoms of, II 468
---- treatment for, II 469
---- stimulants in, II 469
---- what to eat in, II 469
---- atrophic, III 822
---- hypertrophic, III 822
---- food in treatment for, III 823
LOCOMOTOR ATAXIA
causes of, II 511
drug treatment harmful in, II 513
symptoms of, II 514
remedy for, II 515
diet for, II 516
exercise in, II 517
massage in, II 517
cured, obstinate case of, II 518
foods to eat, II 519
foods to omit, II 519
LUNGS, THE
functions of, II 390
M
MALNUTRITION
cause of, II 511
remedy for, II 511
MALTOSE
composition of, I 112
how formed, I 113
MEAT
fallacy of lean, I 228
source of autointoxication, I 247
classified, I 250
composition of lean, I 250
extractives of, I 252
prejudice against pork, I 253
cold storage of, I 256
decomposition of cold storage, I 257
"ripened", I 257
scientific objections to use of, I 258
MEDICINES
effects of, II 343
ancient belief concerning, II 344
unscientific uses of, II 377
MENUS
FOR NORMAL CHILDREN
(_From 2 to 5 Years of Age_)
spring, III 687
summer, III 688
fall, III 689
winter, III 690
(_From 5 to 10 Years of Age_)
spring, III 692
summer, III 693
fall, III 694
winter, III 695
(_From 10 to 15 Years of Age_)
spring, III 696
summer, III 697
fall, III 698
winter, III 699
FOR NORMAL PERSONS
(_From 15 to 20 Years of Age_)
spring, III 700
summer, III 701
fall, III 702
winter, III 703
(_From 20 to 33 Years of Age_)
spring, III 704
summer, III 705
fall, III 706
winter, III 707
(_From 33 to 50 Years of Age_)
spring, III 708
summer, III 709
fall, III 710
winter, III 711
(_From 50 to 65 Years of Age_)
spring, III 712
summer, III 713
fall, III 714
winter, III 715
(_From 65 to 80 Years of Age_)
spring, III 716
summer, III 717
fall, III 718
winter, III 719
(_From 85 to 100 Years of Age_)
spring, III 720
summer, III 721
fall, III 722
winter, III 723
MENUS, CURATIVE
introduction, III 724
FOR SUPERACIDITY
(ABNORMAL APPETITE)
spring, III 726
summer, III 728
fall, III 729
winter, III 730
FOR SOUR STOMACH AND IRRITATION OF STOMACH AND
INTESTINES
spring, III 731
summer, III 733
fall, III 734
winter, III 736
FOR SOUR STOMACH, INTESTINAL GAS AND CONSTIPATION
spring, III 738
summer, III 740
fall, III 742
winter, III 745
STOMACH AND INTESTINAL CATARRH
spring, III 747
summer, III 750
fall, III 751
winter, III 752
FERMENTATION, INTESTINAL GAS, FEVERED STOMACH AND LIPS,
CANKERS ON TONGUE
spring, III 753
summer, III 755
fall, III 757
winter, III 759
CONSTIPATION (CHRONIC) NERVOUSNESS
spring, III 761
summer, III 765
fall, III 767
winter, III 769
CONSTIPATION, AUTOINTOXICATION, LOW VITALITY
spring, III 771
summer, III 773
fall, III 775
winter, III 777
GASTRITIS
spring, III 779
summer, III 781
fall, III 782
winter, III 783
NERVOUS INDIGESTION
spring, III 784
summer, III 785
fall, III 786
winter, III 787
NERVOUSNESS
FOR BUSINESS MAN, THIN, NERVOUS,
IRRITABLE--INSOMNIA--STOMACH AND INTESTINAL TROUBLE
spring, III 789
summer, III 790
fall, III 793
winter, III 798
FOR SUBACIDITY
INDIGESTION (CHRONIC)
spring, III 801
summer, III 803
fall, III 804
winter, III 805
BILIOUSNESS
HEADACHE--SLUGGISH LIVER
spring, III 809
summer, III 811
fall, III 812
winter, III 813
HEADACHE--TORPID LIVER
spring, III 814
summer, III 815
fall, III 816
winter, III 820
CIRRHOSIS OF THE LIVER
general remarks, III 822
food to be used in, III 823
MENU NO, 1
spring, III 824
summer, III 825
fall, III 826
winter, III 827
MENU NO, 2
spring, III 828
summer, III 829
fall, III 830
winter, III 831
DIARRHEA
spring, III 832
summer, III 833
fall, III 834
winter, III 835
DIARRHEA--DYSENTERY
spring, III 836
summer, III 840
fall, III 841
winter, III 842
EMACIATION--UNDERWEIGHT--RATHER ANEMIC
spring, III 845
summer, III 847
fall, III 848
winter, III 850
RUN DOWN CONDITION--FLATULENCY--UNDERWEIGHT
spring, III 852
summer, III 856
fall, III 858
winter, III 861
LOW VITALITY--UNDERWEIGHT--WEAK DIGESTION
spring, IV 863
summer, IV 864
fall, IV 865
winter, IV 866
OBESITY--IRREGULAR HEART ACTION--NERVOUSNESS
spring, IV 870
remarks, IV 871
summer, IV 872
fall, IV 872
winter, IV 877
ABNORMAL APPETITE--OBESITY--DROWSINESS
spring, IV 882
summer, IV 884
remarks, IV 885
fall, IV 886
remarks, IV 887
winter, IV 891
DECREASING WEIGHT--INCREASING STRENGTH
spring, IV 893
summer, IV 894
fall, IV 895
winter, IV 896
NEURASTHENIA
spring, IV 897
summer, IV 898
fall, IV 899
winter, IV 900
MALNUTRITION
spring, IV 901
summer, IV 902
fall, IV 903
winter, IV 904
FOR A YOUTH
ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE
spring, IV 905
summer, IV 907
fall, IV 908
winter, IV 910
LOCOMOTOR ATAXIA
spring, IV 911
summer, IV 912
fall, IV 913
winter, IV 914
COLDS
spring, IV 917
summer, IV 918
fall, IV 920
winter, IV 921
NASAL CATARRH
late spring }, IV 925
early summer}
late summer }, IV 927
early fall }
late fall }, IV 928
early winter}
late winter }, IV 930
early spring}
HAY FEVER
spring, IV 931
summer, IV 932
fall, IV 933
winter, IV 934
ASTHMA
spring, IV 935
summer, IV 936
fall, IV 937
winter, IV 938
INFLUENZA
Foods in, IV 939
Menus for
(see menus for colds, catarrh, hay fever and asthma),
II 519
INSOMNIA--NERVOUSNESS--LOW VITALITY
spring, IV 940
summer, IV 942
fall, IV 943
winter, IV 945
RHEUMATISM--GOUT--LUMBAGO--SCIATICA--ARTHRITIS
spring, IV 947
summer, IV 949
fall, IV 951
winter, IV 953
ANEMIA--SLUGGISH LIVER--RHEUMATIC TENDENCY
spring, IV 955
summer, IV 957
fall, IV 962
winter, IV 964
STIFFNESS AND PAIN IN JOINTS--STOMACH TROUBLE--CONSTIPATION--INTESTINAL
GAS--IRREGULAR HEART ACTION
spring, IV 967
summer, IV 968
fall, IV 970
winter, IV 975
BRIGHT'S DIS-EASE
spring, IV 979
summer, IV 980
fall, IV 981
winter, IV 982
DIABETES
spring, IV 983
summer, IV 985
fall, IV 987
winter, IV 988
WEAK LUNGS--CONSUMPTION
general menu, IV 991
TUBERCULAR TENDENCY--CONSTIPATION--NERVOUSNESS--CATARRH
spring, IV 994
summer, IV 998
fall, IV 1000
winter, IV 1003
TENDENCY TOWARD INTESTINAL CONGESTION
spring, IV 1005
summer, IV 1007
fall, IV 1008
winter, IV 1011
DIS-EASES OF THE SKIN--ECZEMA
spring, IV 1013
summer, IV 1015
fall, IV 1016
winter, IV 1019
WEAK DIGESTION--NERVOUSNESS--SLIGHT ECZEMA
spring, IV 1023
summer, IV 1025
fall, IV 1026
winter, IV 1027
APPENDICITIS
spring, IV 1029
summer, IV 1030
fall, IV 1031
winter, IV 1032
FOR THE PREGNANT WOMAN
food in pregnancy, IV 1033-1035
MENUS
spring, IV 1036
summer, IV 1037
fall, IV 1038
winter, IV 1039
FOR THE NURSING MOTHER
foods to omit, IV 1040
foods to use, IV 1041
MENUS FOR THE NURSING MOTHER
spring, IV 1042
summer, IV 1043
fall, IV 1044
winter, IV 1045
MISCELLANEOUS
WEAK DIGESTION (ALMOST INVALID)
spring, IV 1046
summer, IV 1048
fall, IV 1049
winter, IV 1051
BUILDING UP THE NERVOUS SYSTEM--INCREASING VITALITY
spring, IV 1053
summer, IV 1056
fall, IV 1058
winter, IV 1060
FOR AGED PERSON--BUILDING GENERAL HEALTH
spring, IV 1061
summer, IV 1065
fall, IV 1066
winter, IV 1068
(Healthy Person) STRENGTH AND ENDURANCE
spring, IV 1069
summer, IV 1070
fall, IV 1071
winter, IV 1073
MALASSIMILATION AND AUTOINTOXICATION
spring, IV 1074
summer, IV 1076
fall, IV 1078
winter, IV 1080
NO APPETITE
distinction between appetite and hunger, IV 1081
spring, IV 1081
summer, IV 1084
fall, IV 1085
winter, IV 1086
ATHLETIC DIET
spring, IV 1088
summer, IV 1089
fall, IV 1090
winter, IV 1091
(Chiefly Uncooked)
spring, IV 1093
summer, IV 1094
fall, IV 1095
winter, IV 1097
FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING
BOWELS
spring, IV 1098
summer, IV 1100
fall, IV 1101
winter, IV 1104
FOR MENTAL WORKER--TO INCREASE BRAIN EFFICIENCY
spring, IV 1106
summer, IV 1108
fall, IV 1110
winter, IV 1113
FOR SCHOOL TEACHER--ANEMIA--SLUGGISH LIVER--UNDERWEIGHT--NERVOUSNESS
spring, IV 1115
summer, IV 1117
fall, IV 1118
winter, IV 1120
LABORING MAN UNDERWEIGHT--ANEMIC (LUNCH IN SHOP)
spring, IV 1122
summer, IV 1124
fall, IV 1126
winter, IV 1129
diet for cold weather, IV 1133
diet for hot weather, IV 1134
hot weather menu for the prevention of sunstroke and heat
prostration, IV 1135
suggestions for the prevention of sunstroke, IV 1136
MENUS FOR BUILDING UP SEXUAL VITALITY
spring, IV 1138
summer, IV 1139
fall, IV 1140
winter, IV 1141
SUGGESTIONS FOR PERSONS UNDERGOING MODERATE AMOUNT OF
EXPOSURE,
V 1201
MENUS
between temperature 20 and 30° F, V 1203
between temperature 70 and 90° F, V 1206
MENUS FOR NERVOUSNESS
spring, V 1220
summer, V 1222
fall, V 1223
winter, V 1224-1227
MENUS
Curative and Remedial, III 667,
IV 1143
for constipation, II 438
for obesity, II 500
choice of, III 683
normal, III 685
introduction to, III 685
MERCURY
and its salts, II 373
METABOLISM
chemistry of, I 193
process of, I 193
described, I 194
liberation of energy through, I 199
carbohydrates in, I 202
of fat, I 205
of proteids, I 209
METALS
salts of, I 76
uses of, I 77
iron, I 77
MILK
sour, discussed, I 174
mothers, I 246
food values of, I 270
a perfect food, I 273
cows, I 274
composition of cows, I 274
varieties of cows, I 274
nutritive value of, I 275
coagulation of casein in, I 276
harmonies, I 276
adulteration of, I 276
in sour stomach, I 277
preservatives in, I 280
pasteurization of, I 280
natural souring of, I 281
why constipating, II 442
tables of digestive harmonies and disharmonies, III 611
MORPHIN
habit, II 351
uses of, II 352
MOTHER, THE PROSPECTIVE
general rules for, V 1157
the corset, V 1158
exercise, V 1158
deep breathing, V 1158
mental occupation, V 1158
special rules for, V 1159
suggestions for the diet for abnormal appetite during
pregnancy, V 1160
selection of food, V 1161
starchy foods during pregnancy, V 1161
N
NARCOTICS
classification of, III 349
NASAL CATARRH, IV 922
NERVOUSNESS
true meaning of, V 1211
relation of nutrition to, V 1212
causes of, V 1212
constipation a factor in, V 1214
primary causes of, V 1215
effect of stimulants in, V 1215
overwork not a factor in, V 1216
remedy for, V 1217
effects of wrong eating and drinking in, V 1218
special instructions for persons suffering from, V 1227
recreation in, V 1228
relation of sexual functions to, V 1228
NERVOUS INDIGESTION
described, II 453
causes of, II 454
symptoms of, II 455
remedy for, II 458
diet for, II 458
remarks on, III 784
NEURASTHENIA
described, II 503
a final warning, II 503
causes of, II 505-507
symptoms, II 506
remedy, II 506
importance of diet in, II 508
mental attitude in, II 508
what to eat in, II 510
what to omit in, II 510
NITROGEN
described, I 58
properties of, I 59
compounds of, I 59
daily amount required, I 231
body requirement of, I 232
grain a source of, II 297
proportion in lean meat, III 641
in food, how to compute, III 645
a factor in food, III 651
method of calculating available amount in food, III 655
NUTRITION
science of, I 14
relation of sexual health in, V 1289
NUTS
pine, II 301
----, composition of, II 301
almonds, II 303
pecans, II 304
brazil, II 304
walnut, English, II 304
hazel, II 305
butter, II 305
beech, II 305
cocoa, II 305
peanuts, II 306
as heat producers, II 301
nitrogen factor in, II 302
tables of digestive harmonies and disharmonies of, III 612
O
OBESITY
prevention of, I 208
remedies for, I 208, II 495
unnatural, II 491
the law governing, II 491
weight tables in, II 492
causes of, II 493
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
OLEIN
defined, I 123
OLEOMARGARIN
described, I 285
how made, I 286
OPIUM
composition of, II 350
effect of, II 351
OXYGEN
a substance, I 32-33
manufacture of, I 33
production of, I 36
properties of, I 36
chemical action of, I 36
effect of, I 36
a heat determiner, I 40
not the only required element in breathing, V 1313
OXID
nitrous, I 62
OXIDATION
of the blood, I 39
of waste matter, I 39
laws governing, I 41
and air, V 1312
OYSTERS (AND CLAMS)
unfit for food, I 262
P
PANCREAS, THE
functions of, I 138
PAIN
a warning, I 12
PATENT MEDICINES
Defined, II 347
why alcohol is used in, II 370
per cent of alcohol in, II 371
PENTOSES
from the standpoint of human food, I 110
PEPSIN
action of, I 155
PHOSPHORUS
uses of, I 75
PHYSICAL CULTURE
systems of, V 1333
tensing in, V 1339
vibratory exercise, V 1339
heavy weight exercise, V 1340
indoor exercises, V 1340
PHYSIOLOGY
the old, V 1305
PILES
causes of, II 471
symptoms of, II 472
treatment for, II 472
diet for, II 473
POISONS
body, I 245
generated by fear, I 246
alkaloid, II 349
narcotic, II 349
POLYSACCHARIDS
starch, I 114
glycogen, I 118
cellulose, I 119
gums, I 120
inulin, I 121
POTASSIUM IODID
effect of, II 374
POULTRY
method of fattening domestic, I 265
marketing undrawn, I 266
"hanging", I 267
PRACTISE OF DIETETICS, THE
Introduction, V 1233
general treatment in, V 1235
scope of scientific feeding in, V 1236
the value of letters in, V 1236
the art of polemics in, V 1236
value of booklet describing your work, V 1238
ability to prepare your own copy, V 1238
value of experience in, V 1239
diagnosis in, V 1241
diet in, V 1242
educate your patient in, V 1242
patient should agree with the diet, V 1243
mental factors in, V 1245
publicity necessary in, V 1246
value of truthful publicity, V 1248
some cures too remarkable to advertise, V 1250
courtesy an asset in, V 1250
PRENATAL CULTURE
embryological growth in, V 1289
superstition concerning, V 1290
theory on, V 1290
influence of fright, anger, etc, in, V 1291
mother's nutrition the only factor in, V 1291
birthmarks, V 1292
PROTEIDS
defined, I 125
classified, I 128
peptones, I 130
proteoses, I 130
uses of, I 211
replace worn-out cells, I 212
action of, I 213
converted into peptones, I 214
composition of, I 215
form body fat, I 215
excess of, I 216
animal requirements of, I 230
digestibility of grain, II 298
effect of heat on, III 595
purpose of, III 626
PTOMAINS
formation of, I 128
PURGATIVES
salts as, II 375
Q
QUININ
uses of, II 357
R
RECIPES
for coddled eggs, III 677
uncooked eggs, III 678
baked omelet, III 678
for preparing green peas in the pod, III 679
pumpkin, III 680
vegetable juice, III 680
sassafras tea, III 680
REST
forces at work during, V 1301
changes during, V 1302
human body at, V 1303
change in body tissue during, V 1303
comparisons regarding necessity for, V 1304
confusion of terms, V 1306
REST AND RE-CREATION
necessity for, II 400
phenomenon of sleep and, V 1306
where found, V 1308
idleness in, V 1346
exercise necessary for assimilation and elimination, V 1347
hunting, V 1347
fishing, V 1347
true re-creation, V 1348
worthless objects for which men struggle fail to give, V 1348
the triad of all that is best in man the goal to strive for,
V 1348
in solitude, V 1349