Beans, white, | | |PPPP|F|CCCCCCCCCCCCCC| | dried | 4 | 2.50 |XXXXXXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |P|CCCCCCCCCCCCCC| | Rice | 5 | 2.00 |XXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| Potatoes, 60 | | |P|CCCCCCCCCCCCCC| | cents bushel| 1 |10.00 |XXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| | | |CCCCCCCCCCCCCCCCCCC| | Sugar | 5 | 2.00 |XXXXXXXXXXXXXXXXXX| | --------------+-------+------+---------|---------|---------|---------|----| CONTENTS. PAGE. Preface v Suggestions to Teachers ix Composition of Food Materials (_Atwater_) xii Pecuniary Economy of Food (_Atwater_) xiii CHAPTER I. The Relation of Food to the Body 1 CHAPTER II. Food Classification 6 CHAPTER III. Nutrition 10 CHAPTER IV. Food and Economy 12 CHAPTER V. Foods containing Protein or Nitrogenous Matter 22 CHAPTER VI. Fats and Oils 34 CHAPTER VII. Carbohydrate Foods 37 CHAPTER VIII. Fruits 50 CHAPTER IX. Preparing Food 54