_Lesson XII_ _Page_
HARMONIOUS COMBINATIONS OF FOOD AND RECENT
DISCOVERIES IN FOOD SCIENCE 591
Chemical Changes Produced by Cooking 593
Starch Digestion--Cooked and Uncooked 597
Excuses for Cooking Our Food 599
Experiment upon Animals 601
Recent Discoveries in Food Science 603
Animal Experimentation 605
The Vitamines 607
General Conclusions 610
Protein 612
Mineral Salts 616
_Lesson XIII_
CLASSIFICATION OF FOODS AND FOOD TABLES 619
Simple Classification of Foods Based on
Principal Nutritive Substances 621
Purposes which the Different Classes of
Food Serve in the Human Body 625
Purpose of Carbohydrates 625
Purpose of Fats 626
Purpose of Proteids 626
Purpose of Mineral Salts 629
Difference between Digestibility and Assimilability 630
Table showing Comparative Assimilability and Carbohydrate
and Water Content of Cereals, Legumes, and Vegetables 632
_Lesson XIV_
VIENO SYSTEM OF FOOD MEASUREMENT 637
Energy 639
Nitrogen 641
Systems of Food Measurements Compared 642
The "Old" System 642
The New or "Vieno" System 645
Necessity for a Simple System 646
Explanation of Table 648
Table of Food Measurements 655
_Lesson XV_
CURATIVE AND REMEDIAL MENUS 665
Introduction 667
Cooking 669
Grains 669
Vegetables 670
Cooking en casserole 671
Rice and Macaroni 672
Fruits 672
Canned Goods 673
Buttermilk 674
Home-made Butter 674
The Banana 675
How to Select and Ripen Bananas 676
Baked Bananas 677
Recipes:
For Coddled Egg 677
For Uncooked Eggs 678
For Baked Omelet 678
For Fish and Fowl 678
For Green Peas in the Pod 679
For Pumpkin 680
For Vegetable Juice 680
For Sassafras Tea 681
Wheat Bran 681
Bran Meal 683
Choice of Menus 683
Normal Menus 685
Introduction to Normal Menus 685
For Normal Child, 2 to 5 years 687
For Normal Youth, 5 to 10 years 692
For Normal Youth, 10 to 15 years 696
For Normal Person, 15 to 20 years 700
For Normal Person, 20 to 33 years 704
For Normal Person, 33 to 50 years 708
For Normal Person, 50 to 65 years 712
For Normal Person, 65 to 80 years 716
For Normal Person, 85 to 100 years 720
Introduction to Curative Menus 724
Curative Menus:
Superacidity 726
Fermentation 753
Constipation 761
Gastritis 763
Nervous Indigestion 784
Nervousness 789
Subacidity 801
Biliousness 809
Cirrhosis of the Liver 822
Diarrhea 832
Emaciation 845