VIII PREGNANCY AND LACTATION 191 IX INFANT FEEDING 199 X CARE AND FEEDING OF CHILDREN IN NORMAL AND ABNORMAL CONDITIONS AND IN INFECTIOUS DISEASES 231 XI FEEDING OF ADULTS IN DISEASES OF THE GASTRO-INTESTINAL TRACT 245 XII DISEASES OF THE INTESTINAL TRACT 263 XIII FEVERS IN GENERAL 281 XIV TYPHOID FEVER 288 XV DISEASES OF THE RESPIRATORY TRACT 301 XVI DIETETIC TREATMENT BEFORE AND AFTER OPERATION 312 XVII URINALYSIS 323 XVIII ACUTE AND CHRONIC NEPHRITIS 336 XIX DISEASES OF THE HEART 365 XX DIABETES MELLITUS 372 XXI DISEASES OF THE LIVER 404 XXII GOUT, OBESITY AND EMACIATION 418 XXIII OTHER CONDITIONS AFFECTED BY DIET 451 APPENDIX Table I. Edible Organic Nutrients and Fuel Values of Foods 461 Table II. Ash Constituents of Foods in Percentage of the Edible Portion 472 Table III. Showing 100-Calorie Portions of some Common Foods, Together with Their Protein, Nitrogen, and Mineral Content 478 Table IV. Composition and Fuel Value of most of the Foods used in the Invalid Dietary 484 Table V. Vitamines in Foods 496 Heights and Weights for Children under Five Years of Age 499 Height and Weight Table for Boys 500 Height and Weight Table for Girls 501 Pelidisi Chart 502 The Nutritional Index--The "Pelidisi" 503 Index 505 SECTION I FOOD AND ITS SIGNIFICANCE PRELIMINARY COURSE OF LECTURES AND LABORATORY WORK CHAPTER I FOOD The value of a knowledge of food and its effect in the human body cannot be overestimated. In health, this knowledge leads to higher standards, since by pointing out the errors in one's mode of living, good health habits may be established, which will, undoubtedly assure the individual of a better nourished and a more vigorous body. There is no question as to the value of health either from the standpoint of comfort or of economy. And the knowledge which will enable one to spread the good work intelligently cannot but raise the standards of living throughout the entire community.