Foods which contain two or more substances in generous proportions may appear under two or more of the following headings, as in the case of peanuts. This humble article of food contains 19 per cent carbohydrates, 20 per cent protein, and 29 per cent fat, hence it is listed under the three headings--carbohydrates, proteids, and fats. The tables comprise the best selections of food available in all countries and at all seasons of the year. They contain everything the body needs under the varying conditions of age, climate, and activity, except, perhaps, in some parts of the frigid zone. In compiling these tables I have selected only such articles of food as experience has proved most useful. SIMPLE CLASSIFICATION OF FOODS BASED ON PRINCIPAL NUTRITIVE SUBSTANCES /----------------_Carbohydrates_----------------\ Chocolate Honey VEGETABLES-- FRUITS-- NUTS-- Asparagus Dates Chestnuts Bananas Figs Peanuts Beets Grapes Pignolia or Cabbage Persimmons pine nuts Carrots Raisins Sirups Celery GRAINS-- Sugar Lettuce Barley Tapioca Onions Corn Parsnips Oats Potatoes-- Rice sweet Rye Potatoes-- Wheat white Pumpkin Spinach Squash Turnips _Foods rich in _Fats_ _Proteids_ Mineral Salts_ Butter Cheese VEGETABLES-- Cheese Eggs Asparagus Chocolate Fish Beet-tops Cream LEGUMES-- Cabbage NUTS-- Beans--dried Carrots Almonds Lentils--dried Celery Brazil-nuts Peas--dried Dandelion Cocoanuts Milk Green peas Hickory- NUTS-- Lettuce nuts Peanuts Onions Peanuts Pignolia or Radish-tops Pecans pine nuts Romaine Pignolia or Poultry Spinach pine nuts VEGETABLES-- String beans Walnuts Cabbage Turnip-tops OILS-- Lettuce Watercress Cottonseed Onions Wheat bran Nut-oil Spinach Olive-oil Turnips Wheat bran PURPOSES WHICH THE DIFFERENT CLASSES OF FOOD SERVE IN THE HUMAN BODY