CHEMISTRY OF METABOLISM 191 The Building of Actual Body-tissue 195 The Generation of Heat and Energy 197 The Measure of Human Energy 199 Metabolism of Carbohydrates 202 Metabolism of Fat 205 Metabolism of Proteids 209 The Use of Proteids in the Body 210 The Action and the Composition of Proteids 213 Food Standards 217 True Food Requirements 226 _Lesson VII_ FOODS OF ANIMAL ORIGIN 233 Meat 250 1 Flesh or Lean Meat 250 2 Animal Fats 254 Cold Storage of Meat 256 Contagious Dis-eases and Animal Food 258 Fish 260 Poultry as an Article of Food 262 Effects of Feeding Poultry 265 Eggs 269 Milk 273 The Adulteration of Milk 279 Milk Pasteurization 280 Cheese 282 Butter 283 Oleomargarin 285 VOLUME II _Lesson VIII_ FOODS OF VEGETABLE ORIGIN 287 Grains 289 Uses of Grains: (1) Grain as a Source of Energy 295 (2) Grain as a Source of Nitrogen 297 (3) Grain as a Remedial Food 298 Nuts 300 Peanuts 306 Legumes 307 Fruits 308 Classification of Fruits according to acidity 313 Vegetables 317 Classification of Vegetables 319 Sugars and Sirups 324 Beet-Sugar 325 Honey 330 Confections 332 Vegetable Oils 335