LESSON XXIII

COFFEE
composition of, II 363
effect of drinking, II 364

COOKING
chemical changes produced by, III 593
starch, reasons for, III 598
of food, an excuse, III 599
food for animals, government experiments on, III 602
a habit of civilization, III 603
object of, III 669
grains, III 669
vegetables, III 670
en casserole, III 671
rice and macaroni, III 672
fruits, III 672
—— canned, III 672

CHLOROFORM
uses of, II 372

CHLORIN
sources of, I 63
properties of, I 64
uses of, I 64

CHOCOLATE
see (cocoa), II 366

COAL TAR PRODUCTS
evil effects of, II 359

COCOA
analyzed, II 366

COMPOUNDS
chemical, 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 89
alcohols, I 91
glycerin, I 92
aldehydes, I 93
ethers, I 93
organic acid, I 94
—— nitrogenous, I 99
—— —— importance of, I 100
amido, I 128
vegetable, II 373

CONFECTIONS
evil effects of, II 332
from the standpoint of food value, II 333
allowable, II 333
prohibited, II 334

CONGESTION
defined, V 1195

CONSTIPATION
milk a relief for, I 188
relation of milk to, I 278
milk diet for, I 278
wheat bran, laxative effects in, II 299
whole 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 434
remedy for, II 436
suggestions for relief of, II 437
menus for, II 438
exercise in, II 444
beverages causing, II 446
what to eat for, II 447
what to omit for, II 447
in infants, V 1169
a factor in nervousness, V 1214

CONSUMPTION
conflicting opinions regarding the cause of, II 560
conditions and occupations predisposing causes of, II 561
modern treatment of, II 563
general diet in, II 564
spring and summer diet in, II 565
special suggestions for treatment in mild cases of, II 566
hygienic rules in, II 567
breathing in, II 567
sleep in, II 568
what to eat in, II 568
what to omit in, II 568
nature's remedy for, IV 989
foods in, IV 990
the use of the spirometer in, IV 990

DIABETES
described, II 556
causes of, II 556
symptoms of, II 557
remedy for, II 557
diet for, II 558
diet in extreme cases of, II 558
foods to eat in, II 559

foods to omit in, II 559
special instructions regarding, II 560

DIAGNOSIS
purpose of, II 381
only correct, II 382
of "lump" in the stomach, II 419

DIARRHEA
causes of, II 474
cathartics in, II 475
treatment of, II 476
diet in, II 476

DIET
important considerations regarding, I 164
importance of correct standards in, I 221
of primitive man, I 238
flesh, unnecessary, I 238
milk and eggs not a balanced, I 272
wheat, II 290
for constipation, II 429
for nervous indigestion, II 458
in subacidity, II 464
suggestions in obesity, II 496
in neurasthenia, II 509
in catarrh, II 529
in hay fever, II 531
in asthma, II 534
in influenza, II 537
in insomnia, II 541
in rheumatism, II 547
in diabetes, II 560
in consumption, II 564
in heart trouble, II 573
in dis-eases of the skin, II 579

in appendicitis, II 584
errors in, II 586
for cold weather, IV 1133
for hot weather, IV 1134
three classes of, V 1147
the normal, V 1152
radical changes in, V 1152
make patient agree with, V 1153
during embryonic period, V 1156
FOR CHILDREN (ages 1 to 2 years), V 1174
special instructions regarding simplicity in feeding, V 1176-1177
in old age, V 1178
—— importance of, V 1181
for normal athlete, V 1189
(summer) for athletes, V 1191
(winter) for athletes, V 1192
in climatic extremes, V 1193-1199
under normal conditions, V 1200

DIGESTION
chemistry of, I 139
uses of, I 139
malt in, I 140
energy required in, I 161
mental influence upon, I 162
secretion of juices in, I 163
important rules to observe to insure good, I 164
experiments in, I 175
mechanics of, I 180
action of enzyms during, I 181
food prepared for, I 186
during sleep, I 188
how affected, I 188

x-ray experiment in, I 188
comparative, of cooked and uncooked grain, III 597
true interpretation of the word, III 630
necessity for thorough mastication an aid to, I 181
"bolting" of food in, I 181
secretion of enzyms in, I 182

DIGESTIVE EXPERIMENTS
to determine the amount of food the body uses, I 175
to determine percentage of waste in food, I 176
to determine amount of time required to pass through the body, I 176
to measure what percentage of food taken is digested, I 177
to determine what foods aid digestion, I 178
to determine what foods hinder digestion, I 178
to determine the laws governing the production of chemical harmony, I 178
to approximately determine the amount of undigested food, I 179
to determine the digestibility of each particular food, I 179

DIGESTIVE JUICES
gastric juice, I 144
—— composition of, I 147
—— formation of, I 148
—— action of, I 148
pancreatic juice, I 153
—— composition of, I 153
—— action of, I 154

amylopsin, properties of, I 154
trypsin, properties of, I 164
steapsin, properties of, I 154
bile, I 153
—— function of, I 153
pepsin, I 155
—— action of, I 155
saliva, I 161
—— secretion of, I 161
the influence of the mind upon the action of the, I 162

DIGESTIVE ORGANS
chemical changes in, I 165
peristaltic action of, I 187

DISACCHARIDS
cane sugar, I 112
beet sugar, I 112
maltose, I 113
lactose, I 113

DIGESTIVE TABLES
inaccuracy of, I 145

DIS-EASE
difference between ease and, I 14
indications of, II 394
true diagnosis of, II 396
defined, II 407
classification of, II 412
nature's warning, II 674

DIS-EASES OF THE SKIN
kinds of, II 575
causes of, II 575
eczema, II 577

—— treatment of, II 578
—— diet for, II 579

DISORDERS (COMMON)
their causes and cure, I 405

DRUGS
analysis of, II 343
declining use of, II 346
alkaloids in, II 349
opium, II 350
morphin, II 351
cocain, II 353
nux vomica, II 356
strychnin, II 356
quinin, II 356
acetanilid, II 358
laudanum, II 360
paregoric, II 360
codein, II 360
lyoscine, II 360
atropin, II 360
hellebore, II 360
chloroform, II 372
ether, II 372
chloral, II 372
mercury, II 373
potassium iodid, II 374
purgatives and cathartics, II 375
authentic information on, II 377
supposed magical effect of, II 384

EATING
flesh produces appetite for stimulants, I 243
—— habit disappearing, I 249
correctly a cure for the drink habit, II 369
over, II 413
—— causes of, II 414
scientifically, III 667

ECZEMA
described, II 577
treatment of, II 578
chronic, diet in, II 579
menus in, IV 1023

EGGS
food value of, I 269
composition of, I 271
nutritive contents of, I 271
as a diet for convalescents, I 272
tables of digestive harmonies and disharmonies of, III 610
how to coddle, III 677
uncooked, III 678
baked omelet (how made), III 678

ELEMENTS
chemical, in the body, I 3
chemical, I 27
—— number of, I 28
mineral sulphur, I 73
hydrogen sulfid, I 74
carbon disulfid, I 74

EMACIATION (UNDERWEIGHT)
effects of, II 477
causes of, II 479
mental factors in, II 480
symptoms of, II 481
remedy for, II 482

important factors in, II 483
foods in, II 484
milk and eggs in, II 484
constipation a factor in, II 485
chronic, its cause and remedy, II 486
extreme, diet in, II 489
weight, tables in, II 492
in infancy, V 1173

ENERGY
food, a producer of, I 199
how measured, I 200
fat chief source of, I 209
grain a source of, II 295
explained, III 639
determined, III 640
the mystery of, V 1309
food and, V 1310
required for work, V 1311
relation of sleep to expenditure of, V 1312

ENZYMS
properties of, I 139
fermentation due to, I 140
malt, a digestive, I 140

ETHER
uses of, I 94

EVOLUTION OF MAN
evolution, what it is, V 1255
study of man in the, V 1255
significance of the term, V 1258
difference between inherited and acquired characteristics in the, V 1260
the three great proofs of the, V 1261

early forms of animal life in the, V 1262
the single cell, nucleus in, V 1263
development of the human embryo in the, V 1264
animal kinship in, V 1265
blood comparisons in man and apes, V 1266
difference in the development of man and apes, V 1267
power of speech a factor in, V 1267
habits and progress in, V 1268
factors that determine survival of races during the, V 1269
habits and customs detrimental to life in, V 1270
changes of organs in, V 1271
"natural" diet in, V 1273
dietetic development in, V 1274
facts regarding the, V 1275

EXERCISE
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

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