VOLUME III

_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