FOOD preparation of, I 15 chemistry of, I 15, I 21 how to select, I 16 how to combine, I 16 how to proportion, I 16 how to determine quantity, I 16 science, I 19, I 20 importance of, I 4 classes of, I 105 analysis of, I 106 maltose in, I 118 predigested, I 141 manufacture of, I 141 predigested, comparison of, I 146 mastication of, I 150-183 digestibility of, comparative, I 159 fermentation of, I 164 decomposition of, I 173 determining quantity of, I 177 values, I 178 breakfast, I 182 tissue builder as, I 195 importance of protein in, I 209 standards of, I 217 endurance tests of, I 219 government standards of, I 220 dietary standards of, I 222 correct dietary standards of, I 225 quantity required, I 226 proportion of fat required in, I 228 fallacy of nitrogenous, I 229 influence of religion on, I 235 a factor in producing physical and mental power, I 240 unscientific to use meat as, I 241 rare meat unfit for, I 258 in contagious dis-eases, I 258 fish as a, I 260 superiority of fish as a, I 261