MALASSIMILATION AND AUTOINTOXICATIONspring,IV 1074summer,IV 1076fall,IV 1078winter,IV 1080NO APPETITEdistinction between appetite and hunger,IV 1081spring,IV 1081summer,IV 1084fall,IV 1085winter,IV 1086ATHLETIC DIETspring,IV 1088summer,IV 1089fall,IV 1090winter,IV 1091(Chiefly Uncooked)spring,IV 1093summer,IV 1094fall,IV 1095winter,IV 1097FOR INVALID CHILD—MAKING MUSCULAR TISSUE—REGULATING BOWELSspring,IV 1098summer,IV 1100fall,IV 1101winter,IV 1104FOR MENTAL WORKER—TO INCREASE BRAIN EFFICIENCYspring,IV 1106summer,IV 1108fall,IV 1110winter,IV 1113
FOR SCHOOL TEACHER—ANEMIA—SLUGGISHLIVER—UNDERWEIGHT—NERVOUSNESSspring,IV 1115summer,IV 1117fall,IV 1118winter,IV 1120LABORING MAN UNDERWEIGHT—ANEMIC(LUNCH IN SHOP)spring,IV 1122summer,IV 1124fall,IV 1126winter,IV 1129diet for cold weather,IV 1133diet for hot weather,IV 1134hot weather menu for the prevention of sunstrokeand heat prostration,IV 1135suggestions for the prevention of sunstroke,IV 1136MENUS FOR BUILDING UP SEXUAL VITALITYspring,IV 1138summer,IV 1139fall,IV 1140winter,IV 1141SUGGESTIONS FOR PERSONS UNDERGOINGMODERATE AMOUNT OF EXPOSURE,V 1201MENUSbetween temperature 20 and 30° F,V 1203between temperature 70 and 90° F,V 1206MENUS FOR NERVOUSNESSspring,V 1220summer,V 1222fall,V 1223winter,V 1224-1227
MENUSCurative and Remedial,III 667, IV 1143for constipation,II 438for obesity,II 500choice of,III 683normal,III 685introduction to,III 685MERCURYand its salts,II 373METABOLISMchemistry of,I 193process of,I 193described,I 194liberation of energy through,I 199carbohydrates in,I 202of fat,I 205of proteids,I 209METALSsalts of,I 76uses of,I 77iron,I 77MILKsour, discussed,I 174mothers,I 246food values of,I 270a perfect food,I 273cows,I 274composition of cows,I 274varieties of cows,I 274nutritive value of,I 275coagulation of casein in,I 276harmonies,I 276
adulteration of,I 276in sour stomach,I 277preservatives in,I 280pasteurization of,I 280natural souring of,I 281why constipating,II 442tables of digestive harmonies and disharmonies,III 611MORPHINhabit,II 351uses of,II 352MOTHER, THE PROSPECTIVEgeneral rules for,V 1157the corset,V 1158exercise,V 1158deep breathing,V 1158mental occupation,V 1158special rules for,V 1159suggestions for the diet for abnormal appetite during pregnancy,V 1160selection of food,V 1161starchy foods during pregnancy,V 1161
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NARCOTICSclassification of,III 349NASAL CATARRH,IV 922NERVOUSNESStrue meaning of,V 1211relation of nutrition to,V 1212causes of,V 1212constipation a factor in,V 1214
primary causes of,V 1215effect of stimulants in,V 1215overwork not a factor in,V 1216remedy for,V 1217effects of wrong eating and drinking in,V 1218special instructions for persons suffering from,V 1227recreation in,V 1228relation of sexual functions to,V 1228NERVOUS INDIGESTIONdescribed,II 453causes of,II 454symptoms of,II 455remedy for,II 458diet for,II 458remarks on,III 784NEURASTHENIAdescribed,II 503a final warning,II 503causes of,II 505-507symptoms,II 506remedy,II 506importance of diet in,II 508mental attitude in,II 508what to eat in,II 510what to omit in,II 510NITROGENdescribed,I 58properties of,I 59compounds of,I 59daily amount required,I 231body requirement of,I 232
grain a source of,II 297proportion in lean meat,III 641in food, how to compute,III 645a factor in food,III 651method of calculating available amount in food,III 655NUTRITIONscience of,I 14relation of sexual health in,V 1289NUTSpine,II 301——, composition of,II 301almonds,II 303pecans,II 304brazil,II 304walnut, English,II 304hazel,II 305butter,II 305beech,II 305cocoa,II 305peanuts,II 306as heat producers,II 301nitrogen factor in,II 302tables of digestive harmonies and disharmonies of,III 612
O
OBESITYprevention of,I 208remedies for,I 208, II 495unnatural,II 491the law governing,II 491weight tables in,II 492causes of,II 493
eating in,II 494drinking in,II 494exercise in,II 495use of fats in,II 496chronic, diet suggestions in,II 496foods that produce,II 497foods that prevent,II 498foods in,II 500menus for,II 500symptoms resulting from change of food in,II 502foods to eat in,II 502foods to omit in,II 502OILSformation of,I 122composition of,I 122olive,I 123cotton seed, manufacturing of,I 123, II 337vegetable,I 123vegetable, value of,II 335poisonous,I 124grades of olive,II 336peanut, value of,II 338palm,II 339linseed,II 340OLD AGEmeat and bread as articles of diet in,V 1179uric acid in rheumatic conditions in,V 1179soluble starches desirable in,V 1180importance of diet in,V 1181DIET FOR THE THREE PERIODS IN OLD AGEFrom 50-60 years of age,V 1181From 60-70 years of age,V 1182From 70-100 years of age,V 1182
SPECIAL SPRING AND SUMMER MENUSFor ages 50-60,V 1184FALL AND WINTER MENUSFor ages 50-60,V 1186How food should be prepared for people between ages of 50-60,V 1186OLEINdefined,I 123OLEOMARGARINdescribed,I 285how made,I 286OPIUMcomposition of,II 350effect of,II 351OXYGENa substance,I 32-33manufacture of,I 33production of,I 36properties of,I 36chemical action of,I 36effect of,I 36a heat determiner,I 40not the only required element in breathing,V 1313OXIDnitrous,I 62OXIDATIONof the blood,I 39of waste matter,I 39laws governing,I 41and air,V 1312
OYSTERS (AND CLAMS)unfit for food,I 262
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OXIDATIONPANCREAS, THEfunctions of,I 138PAINa warning,I 12PATENT MEDICINESDefined,II 347why alcohol is used in,II 370per cent of alcohol in,II 371PENTOSESfrom the standpoint of human food,I 110PEPSINaction of,I 155PHOSPHORUSuses of,I 75PHYSICAL CULTUREsystems of,V 1333tensing in,V 1339vibratory exercise,V 1339heavy weight exercise,V 1340indoor exercises,V 1340PHYSIOLOGYthe old,V 1305
PILEScauses of,II 471symptoms of,II 472treatment for,II 472diet for,II 473POISONSbody,I 245generated by fear,I 246alkaloid,II 349narcotic,II 349POLYSACCHARIDSstarch,I 114glycogen,I 118cellulose,I 119gums,I 120inulin,I 121POTASSIUM IODIDeffect of,II 374POULTRYmethod of fattening domestic,I 265marketing undrawn,I 266"hanging",I 267PRACTISE OF DIETETICS, THEIntroduction,V 1233general treatment in,V 1235scope of scientific feeding in,V 1236the value of letters in,V 1236the art of polemics in,V 1236value of booklet describing your work,V 1238ability to prepare your own copy,V 1238value of experience in,V 1239diagnosis in,V 1241diet in,V 1242educate your patient in,V 1242
patient should agree with the diet,V 1243mental factors in,V 1245publicity necessary in,V 1246value of truthful publicity,V 1248some cures too remarkable to advertise,V 1250courtesy an asset in,V 1250PRENATAL CULTUREembryological growth in,V 1289superstition concerning,V 1290theory on,V 1290influence of fright, anger, etc, in,V 1291mother's nutrition the only factor in,V 1291birthmarks,V 1292PROTEIDSdefined,I 125classified,I 128peptones,I 130proteoses,I 130uses of,I 211replace worn-out cells,I 212action of,I 213converted into peptones,I 214composition of,I 215form body fat,I 215excess of,I 216animal requirements of,I 230digestibility of grain,II 298effect of heat on,III 595purpose of,III 626PTOMAINSformation of,I 128PURGATIVESsalts as,II 375
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QUININuses of,II 357
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RECIPESfor coddled eggs,III 677uncooked eggs,III 678baked omelet,III 678for preparing green peas in the pod,III 679pumpkin,III 680vegetable juice,III 680sassafras tea,III 680RESTforces at work during,V 1301changes during,V 1302human body at,V 1303change in body tissue during,V 1303comparisons regarding necessity for,V 1304confusion of terms,V 1306REST AND RE-CREATIONnecessity for,II 400phenomenon of sleep and,V 1306where found,V 1308idleness in,V 1346exercise necessary for assimilation and elimination,V 1347hunting,V 1347fishing,V 1347true re-creation,V 1348worthless objects for which men struggle fail to give,V 1348the triad of all that is best in man the goal to strive for,V 1348in solitude,V 1349
RHEUMATISMdescribed,II 543causes of,II 544symptoms of,II 545remedy for,II 547diet in,II 548—— natural versus artificial,II 548perspiration in,II 549what to eat in,II 550what to omit in,II 550
S
SACCHARINfood value of,I 91SALIVAsecretion of,I 142mastication and,I 142SALTcommon,I 69in the body,I 73magnesium,I 77mineral origin of vegetable,I 131SEXrelation of sexual functions to the nervous system,V 1288necessity for popular knowledge concerning,V 1288relation of nutrition to sexual health,V 1289summary of facts regarding heredity, andV 1297SILICONin the body,I 76SLEEPevidence of acquired energy during,V 1308the mysterious production of energy during,V 1309
expenditure of energy during,V 1310and its relation to the expenditure of energy,V 1312SOAPprocess of making,I 96SOLUTIONin nutrition,I 50in assimilation,I 51examples of,I 51STARCHsources of,I 114potato,I 115solubility of,I 116corn,I 116changing of,I 117STOMACH, THE,I 137functions of,II 389disorders originating in,II 417"lump" in,II 419catarrh of,III 747STRYCHNINeffect of,II 356SUGARgrape,I 109—— sources of,I 109, II 327pentose,I 110levulose,I 111galactose,I 111cane,I 112maltose,I 112
lactose,I 113effects of heat on,III 594tables of digestive harmonies and disharmonies,III 617food value of,II 324beet sugar,II 325cane, value of,II 326process of refining,II 326maple, genuine,II 327—— imitation,II 327milk,II 327SULFURin the human body,I 75SUNSTROKEprevention of,IV 1136SUPERACIDITYchart indicating dis-eases caused by,I 9cause of, I 7,II 421diagnosis of,II 418symptoms of,II 421remedy for,II 423despondency produced by,II 430SWEETSrelative order of,II 332application of term,II 334SYMPTOMScomparison of,II 389
T
TABLE OF WEIGHTS AND MEASURES,III 664
TEAcomposition of,II 365TEMPERATUREfat requirements according to,V 1200TISSUE BUILDINGfood a factor in,I 195process of,I 196generation of heat and energy in,I 197proteids a factor in,I 210TOBACCOeffect of nicotin in,II 361general effect of,II 362TREATMENTby disinfection,II 347TRICHINOSISdescribed,I 259TRYPSINaction of,I 155
V