NITROGEN described, I 58 properties of, I 59 compounds of, I 59 daily amount required, I 231 body requirement of, I 232 grain a source of, II 297 proportion in lean meat, III 641 in food, how to compute, III 645 a factor in food, III 651 method of calculating available amount in food, III 655 NUTRITION science of, I 14 relation of sexual health in, V 1289 NUTS pine, II 301 ----, composition of, II 301 almonds, II 303 pecans, II 304 brazil, II 304 walnut, English, II 304 hazel, II 305 butter, II 305 beech, II 305 cocoa, II 305 peanuts, II 306 as heat producers, II 301 nitrogen factor in, II 302 tables of digestive harmonies and disharmonies of, III 612 O OBESITY prevention of, I 208 remedies for, I 208, II 495 unnatural, II 491 the law governing, II 491 weight tables in, II 492 causes of, II 493 eating in, II 494 drinking in, II 494 exercise in, II 495 use of fats in, II 496 chronic, diet suggestions in, II 496 foods that produce, II 497 foods that prevent, II 498 foods in, II 500 menus for, II 500 symptoms resulting from change of food in, II 502 foods to eat in, II 502 foods to omit in, II 502 OILS formation of, I 122 composition of, I 122 olive, I 123 cotton seed, manufacturing of, I 123, II 337 vegetable, I 123 vegetable, value of, II 335 poisonous, I 124 grades of olive, II 336 peanut, value of, II 338 palm, II 339 linseed, II 340 OLD AGE meat and bread as articles of diet in, V 1179 uric acid in rheumatic conditions in, V 1179 soluble starches desirable in, V 1180 importance of diet in, V 1181 DIET FOR THE THREE PERIODS IN OLD AGE From 50-60 years of age, V 1181 From 60-70 years of age, V 1182 From 70-100 years of age, V 1182 SPECIAL SPRING AND SUMMER MENUS For ages 50-60, V 1184 FALL AND WINTER MENUS For ages 50-60, V 1186 How food should be prepared for people between ages of 50-60, V 1186 OLEIN defined, I 123