1. Explain the name "starch-sugars." To which class of fuel-food might we say that they belong? 2. Why are they cheaper than meat? 3. Why must these foods be ground and cooked? 4. Which is the better food, white or brown bread? Why? 5. Could we live on starch-foods alone? What is the reason of this? 6. In what foods do we find nitrogen? In what, carbon? 7. What is a "complete food"? Name some. 8. Why must the starchy foods be changed in the body into sugar, or glucose? 9. Name three ways by which bread is made "light." 10. What is yeast? 11. How is bread made? 12. Why should it be thoroughly baked? 13. What causes bread to become sour? 14. Name other important starchy foods. 15. Is sugar a valuable food? Why? 16. In what plants do we find it? CHAPTER VI 1. Why are fats slow of digestion? 2. If they are so valuable as "coal foods," why do we not eat more of them at a meal? 3. Give some reasons for carrying fats as food supply on long voyages and expeditions. 4. In what forms are they best carried? 5. What makes up the emergency field-ration of the German army, and why? 6. What is the most valuable single fat, and why? 7. Name other fats in common use and describe their effects on digestion. 8. State the food values of bacon. 9. Why should nuts be eaten in moderate quantity only? 10. How do nuts compare in cost (_a_) with other proteins? (_b_) with other fats? 11. What is the peanut? 12. Why is it hard to digest? 13. What digestive juices "melt" fats? 14. What is oleomargarine and how does it compare with butter? CHAPTER VII 1. What is the necessity of fruits and vegetables in our dietary? Why especially in summer? 2. Give some idea of the food value of fruits as compared with bread and meat. 3. Name the most wholesome and useful fruits. 4. What is the food value of bananas? Why is it very important that they be eaten in moderation only? 5. What does (_a_) boiling and (_b_) drying do to fruits? 6. Why seal the jars of preserved fruits? 7. Why can you not eat as much jam, at one time, as raw fruit? 8. What disease is caused by scarcity of fresh vegetables or fruits? 9. Name some of the common vegetables and give their fuel values. 10. Why do we need with our meals the lighter green vegetables, although they have little nutritive value? 11. What vegetables contain starch, what sugar, and what digestible protein? 12. In what form is most of the nitrogen of vegetables? CHAPTER VIII