COFFEEcomposition of,II 363effect of drinking,II 364COOKINGchemical changes produced by,III 593starch, reasons for,III 598of food, an excuse,III 599food for animals, government experiments on,III 602a habit of civilization,III 603object of,III 669grains,III 669vegetables,III 670en casserole,III 671rice and macaroni,III 672fruits,III 672—— canned,III 672CHLOROFORMuses of,II 372CHLORINsources of,I 63properties of,I 64uses of,I 64CHOCOLATEsee (cocoa),II 366COAL TAR PRODUCTSevil effects of,II 359COCOAanalyzed,II 366COMPOUNDSchemical,I 29—— derivatives,I 31
carbon,I 83—— inorganic,I 83—— action of,I 85—— organic,I 87—— and hydrogen,I 88—— organic, classification of,I 89—— hydro,I 89alcohols,I 91glycerin,I 92aldehydes,I 93ethers,I 93organic acid,I 94—— nitrogenous,I 99—— —— importance of,I 100amido,I 128vegetable,II 373CONFECTIONSevil effects of,II 332from the standpoint of food value,II 333allowable,II 333prohibited,II 334CONGESTIONdefined,V 1195CONSTIPATIONmilk a relief for,I 188relation of milk to,I 278milk diet for,I 278wheat bran, laxative effects in,II 299whole rye a remedy for,II 300—— wheat, a remedy for,II 300—— barley, a remedy for,II 300—— oats, a remedy for,II 300
causes of,II 434remedy for,II 436suggestions for relief of,II 437menus for,II 438exercise in,II 444beverages causing,II 446what to eat for,II 447what to omit for,II 447in infants,V1169a factor in nervousness,V1214CONSUMPTIONconflicting opinions regarding the cause of,II 560conditions and occupations predisposing causes of,II 561modern treatment of,II 563general diet in,II 564spring and summer diet in,II 565special suggestions for treatment in mild cases of,II 566hygienic rules in,II 567breathing in,II 567sleep in,II 568what to eat in,II 568what to omit in,II 568nature's remedy for,IV 989foods in,IV 990the use of the spirometer in,IV 990
D
DIABETESdescribed,II 556causes of,II 556symptoms of,II 557remedy for,II 557diet for,II 558diet in extreme cases of,II 558foods to eat in,II 559
foods to omit in,II 559special instructions regarding,II 560DIAGNOSISpurpose of,II 381only correct,II 382of "lump" in the stomach,II 419DIARRHEAcauses of,II 474cathartics in,II 475treatment of,II 476diet in,II 476DIETimportant considerations regarding,I 164importance of correct standards in,I 221of primitive man,I 238flesh, unnecessary,I 238milk and eggs not a balanced,I 272wheat,II 290for constipation,II 429for nervous indigestion,II 458in subacidity,II 464suggestions in obesity,II 496in neurasthenia,II 509in catarrh,II 529in hay fever,II 531in asthma,II 534in influenza,II 537in insomnia,II 541in rheumatism,II 547in diabetes,II 560in consumption,II 564in heart trouble,II 573in dis-eases of the skin,II 579
in appendicitis,II 584errors in,II 586for cold weather,IV 1133for hot weather,IV 1134three classes of,V1147the normal,V1152radical changes in,V1152make patient agree with,V1153during embryonic period,V1156FOR CHILDREN (ages 1 to 2 years),V1174special instructions regarding simplicity in feeding,V1176-1177in old age,V1178—— importance of,V1181for normal athlete,V1189(summer) for athletes,V1191(winter) for athletes,V1192in climatic extremes,V1193-1199under normal conditions,V1200DIGESTIONchemistry of,I 139uses of,I 139malt in,I 140energy required in,I 161mental influence upon,I 162secretion of juices in,I 163important rules to observe to insure good,I 164experiments in,I 175mechanics of,I 180action of enzyms during,I 181food prepared for,I 186during sleep,I 188how affected,I 188
x-ray experiment in,I 188comparative, of cooked and uncooked grain,III 597true interpretation of the word,III 630necessity for thorough mastication an aid to,I 181"bolting" of food in,I 181secretion of enzyms in,I 182DIGESTIVE EXPERIMENTSto determine the amount of food the body uses,I 175to determine percentage of waste in food,I 176to determine amount of time required to pass through the body,I 176to measure what percentage of food taken is digested,I 177to determine what foods aid digestion,I 178to determine what foods hinder digestion,I 178to determine the laws governing the production of chemical harmony,I 178to approximately determine the amount of undigested food,I 179to determine the digestibility of each particular food,I 179DIGESTIVE JUICESgastric juice,I 144—— composition of,I 147—— formation of,I 148—— action of,I 148pancreatic juice,I 153—— composition of,I 153—— action of,I 154
amylopsin, properties of,I 154trypsin, properties of,I 164steapsin, properties of,I 154bile,I 153—— function of,I 153pepsin,I 155—— action of,I 155saliva,I 161—— secretion of,I 161the influence of the mind upon the action of the,I 162DIGESTIVE ORGANSchemical changes in,I 165peristaltic action of,I 187DISACCHARIDScane sugar,I 112beet sugar,I 112maltose,I 113lactose,I 113DIGESTIVE TABLESinaccuracy of,I 145DIS-EASEdifference between ease and,I 14indications of,II 394true diagnosis of,II 396defined,II 407classification of,II 412nature's warning,II 674DIS-EASES OF THE SKINkinds of,II 575causes of,II 575eczema,II 577
—— treatment of,II 578—— diet for,II 579DISORDERS (COMMON)their causes and cure,I 405DRUGSanalysis of,II 343declining use of,II 346alkaloids in,II 349opium,II 350morphin,II 351cocain,II 353nux vomica,II 356strychnin,II 356quinin,II 356acetanilid,II 358laudanum,II 360paregoric,II 360codein,II 360lyoscine,II 360atropin,II 360hellebore,II 360chloroform,II 372ether,II 372chloral,II 372mercury,II 373potassium iodid,II 374purgatives and cathartics,II 375authentic information on,II 377supposed magical effect of,II 384
E
EATINGflesh produces appetite for stimulants,I 243—— habit disappearing,I 249correctly a cure for the drink habit,II 369over,II 413—— causes of,II 414scientifically,III 667ECZEMAdescribed,II 577treatment of,II 578chronic, diet in,II 579menus in,IV 1023EGGSfood value of,I 269composition of,I 271nutritive contents of,I 271as a diet for convalescents,I 272tables of digestive harmonies and disharmonies of,III 610how to coddle,III 677uncooked,III 678baked omelet (how made),III 678ELEMENTSchemical, in the body,I 3chemical,I 27—— number of,I 28mineral sulphur,I 73hydrogen sulfid,I 74carbon disulfid,I 74EMACIATION (UNDERWEIGHT)effects of,II 477causes of,II 479mental factors in,II 480symptoms of,II 481remedy for,II 482
important factors in,II 483foods in,II 484milk and eggs in,II 484constipation a factor in,II 485chronic, its cause and remedy,II 486extreme, diet in,II 489weight, tables in,II 492in infancy,V1173ENERGYfood, a producer of,I 199how measured,I 200fat chief source of,I 209grain a source of,II 295explained,III 639determined,III 640the mystery of,V1309food and,V1310required for work,V1311relation of sleep to expenditure of,V1312ENZYMSproperties of,I 139fermentation due to,I 140malt, a digestive,I 140ETHERuses of,I 94EVOLUTION OF MANevolution, what it is,V1255study of man in the,V1255significance of the term,V1258difference between inherited and acquired characteristics in the,V1260the three great proofs of the,V1261
early forms of animal life in the,V1262the single cell, nucleus in,V1263development of the human embryo in the,V1264animal kinship in,V1265blood comparisons in man and apes,V1266difference in the development of man and apes,V1267power of speech a factor in,V1267habits and progress in,V1268factors that determine survival of races during the,V1269habits and customs detrimental to life in,V1270changes of organs in,V1271"natural" diet in,V1273dietetic development in,V1274facts regarding the,V1275EXERCISEa necessity,II 444in infancy,V1171in childhood,V1329constructive ages 15-25,V1330for purifying the blood,V1331properly nourished body demands a certain amount of,V1332physiology of,V1333growth produced by,V1334brain and nerve force produced by,V1334blood circulation increased by,V1335evil effects of long continued,V1336different kinds of exhaustion produced by,V1336the causes of soreness or stiffness of the muscles due to,V1337endurance of vegetable composition with meat eaters,V1337body waste in,V1338
tensing as an,V1339vibratory,V1339heavyweight,V1340indoor,V1340for school children,V1341dancing as an,V1341importance of outdoor,V1341for the city dweller,V1342that give best the results,V1342EXERCISEPROGRAM FOR DAILY EXERCISESexercise No, 1,V1343exercise No, 2,V1344exercise No, 3,V1344exercise No, 4,V1345exercise No, 5,V1345EXHAUSTIONcauses of,II 399
F
FASTING (AND NO BREAKFAST PLAN)data secured from,V1311FATScomposition of,I 122formation of,I 122mineral,I 123olein,I 123butyrin,I 123butter dairy,I 123butter artificial,I 123stearin,I 123oleomargarin,I 123
rancid,I 125digestion of,I 156unwholesome,I 157metabolism of,I 205absorption of body,I 206human,I 207distinction between tallow, lard, olive oil,I 207animal,I 254chemical change in frying,I 255chemical difference in,I 256effects of heat on,III 595tables of digestive harmonies and disharmonies of,III 609purpose of,III 626a source of heat,I 209the chief source of energy,I 209FERMENTATIONcauses of,I 172, II 425symptoms of,II 426results of,II 427remedy for,II 428diet for,II 428FISHnutrients in,I 260as brain food,I 261superior to flesh food,I 261selection of,III 678preparation of,III 678FLUORINa gas,I 73action of,I 73
FOODpreparation of,I 15chemistry of,I 15, I 21how to select,I 16how to combine,I 16how to proportion,I 16how to determine quantity,I 16science,I 19, I 20importance of,I 4classes of,I 105analysis of,I 106maltose in,I 118predigested,I 141manufacture of,I 141predigested, comparison of,I 146mastication of,I 150-183digestibility of, comparative,I 159fermentation of,I 164decomposition of,I 173determining quantity of,I 177values,I 178breakfast,I 182tissue builder as,I 195importance of protein in,I 209standards of,I 217endurance tests of,I 219government standards of,I 220dietary standards of,I 222correct dietary standards of,I 225quantity required,I 226proportion of fat required in,I 228fallacy of nitrogenous,I 229influence of religion on,I 235a factor in producing physical and mental power,I 240
unscientific to use meat as,I 241rare meat unfit for,I 258in contagious dis-eases,I 258fish as a,I 260superiority of fish as a,I 261oysters as a,I 262clams as a,I 262shell-fish as a,I 262poultry as a,I 262superiority of poultry as a,I 263comparative analyses of,I 264feeding of poultry for,I 265cheese as a,I 282butter considered as a,I 283wheat considered as a,II 290grain as a remedial,II 298white potato as a,II 321relative value of salads as,II 321relative value of water melon as a,II 323relative value of musk melon as a,II 323honey compared as a,II 330life dependent upon,II 345substitution of,II 439staples,II 440list of constipating,II 446list of laxative,II 446that reduces fat,II 498in obesity,II 502in locomotor ataxia,II 519to eat in case of colds,II 524to eat in catarrh,II 530in hay fever,II 532combinations,III 602quantity an important factor,III 604instinct a safe guide in selecting,III 605tables, how to interpret,III 607
tables of digestive harmonies and disharmonies,III 609fats,III 609eggs,III 610milk,III 611nuts,III 612grains,III 613vegetables,III 614acid fruits,III 615sweet fruits,III 616sugars,III 617simple classification of,III 621based on principal nutritive substances,III 624purposes of different classes of,III 625difference between digestibility and assimilability of,III 630table showing comparative assimilability carbohydrate andwater content of various classes of food,III 632purpose of the vieno table in,III 634vieno system of,III 645values, measurement of,III 639values, measurement of—(old system),III 642amount of nitrogen in, incorrect standards,III 645incorrect standards of measurement of,III 646what constitutes a true,III 647explanation of vieno system of food measurement,III 648edible portion of,III 650how to reduce foods to vienos,III 651nitrogen factor in,III 651direct method of calculating available nitrogen in,III 655, III 663curative value of,III 668