LESSON XXIII

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

OXIDATION
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

RHEUMATISM
described, II 543
causes of, II 544
symptoms of, II 545
remedy for, II 547
diet in, II 548
—— natural versus artificial, II 548
perspiration in, II 549
what to eat in, II 550
what to omit in, II 550

S

SACCHARIN
food value of, I 91

SALIVA
secretion of, I 142
mastication and, I 142

SALT
common, I 69
in the body, I 73
magnesium, I 77
mineral origin of vegetable, I 131

SEX
relation of sexual functions to the nervous system, V 1288
necessity for popular knowledge concerning, V 1288
relation of nutrition to sexual health, V 1289
summary of facts regarding heredity, and V 1297

SILICON
in the body, I 76

SLEEP
evidence of acquired energy during, V 1308
the mysterious production of energy during, V 1309

expenditure of energy during, V 1310
and its relation to the expenditure of energy, V 1312

SOAP
process of making, I 96

SOLUTION
in nutrition, I 50
in assimilation, I 51
examples of, I 51

STARCH
sources of, I 114
potato, I 115
solubility of, I 116
corn, I 116
changing of, I 117

STOMACH, THE, I 137
functions of, II 389
disorders originating in, II 417
"lump" in, II 419
catarrh of, III 747

STRYCHNIN
effect of, II 356

SUGAR
grape, I 109
—— sources of, I 109, II 327
pentose, I 110
levulose, I 111
galactose, I 111
cane, I 112
maltose, I 112

lactose, I 113
effects of heat on, III 594
tables of digestive harmonies and disharmonies, III 617
food value of, II 324
beet sugar, II 325
cane, value of, II 326
process of refining, II 326
maple, genuine, II 327
—— imitation, II 327
milk, II 327

SULFUR
in the human body, I 75

SUNSTROKE
prevention of, IV 1136

SUPERACIDITY
chart indicating dis-eases caused by, I 9
cause of, I 7, II 421
diagnosis of, II 418
symptoms of, II 421
remedy for, II 423
despondency produced by, II 430

SWEETS
relative order of, II 332
application of term, II 334

SYMPTOMS
comparison of, II 389

T

TABLE OF WEIGHTS AND MEASURES, III 664

TEA
composition of, II 365

TEMPERATURE
fat requirements according to, V 1200

TISSUE BUILDING
food a factor in, I 195
process of, I 196
generation of heat and energy in, I 197
proteids a factor in, I 210

TOBACCO
effect of nicotin in, II 361
general effect of, II 362

TREATMENT
by disinfection, II 347

TRICHINOSIS
described, I 259

TRYPSIN
action of, I 155

V