Body, amounts of food required to furnish proteid needs of, 274 efficiency of, as a machine, 111 equilibrium, 78 nature of oxidation in the, 60 needs of nitrogen by, 4 needs for food by, 169 needs and dietary habits, 268 needs of proteid by, 268, 272 relation of oxygen to decompositions in, 61 resistance, _see_ Resistance sample dietary supplying needs of, 280 site of oxidation in, 62 surface, relation to energy exchange, 104, 105 surface, relation to nitrogen requirement in dogs, 248 Body-weight, on low proteid diet, 175, 181, 185, 190, 199, 245–255 relation to proteid requirement, 184, 188, 198, 227 Bright’s disease, _see_ Nephritis Breisacher, L., on minimum proteid requirement, 172 Bunge, 124 C Calorie, 14 Calorimeter, respiration, 102 Cane sugar, assimilation limit of, 47 behavior when introduced into blood, 39 utilization of, 40 Cannon, W. B., on muscular movements of stomach, 28, 29 Carbon dioxide, output in rest, 111, 112 dioxide, output during work, 111, 123 equilibrium, 84 excretion, during fasting, 84 moiety of proteid, 129 Carnivora, bacterial flora in intestine of, 292 Carbohydrates, as food, 6 as fuel, 6 as heat producers, 58 as proteid sparers, 92 as source of energy, 128 as source of energy in fasting, 81 as source of energy in work, 58 availability of, 13 availability of, as source of energy, 45 composition of, 5 formation from proteid, 129 fuel value of, 15 in foodstuffs, 7 liver as regulator of, 45 respiratory quotient of, 107 Casein, cleavage products of, 70 Caspari and Glässner, on minimum proteid requirement in man, 172 Cellulose, in vegetables, influence on digestion, 263 Chemical character of proteid, influence on nutrition, 256 composition of foodstuffs, 7 Circulating proteid, 134 Clapp, S. H. (_see_ Osborne and Clapp, on proteid cleavage products), 258 Cleavage, oxidative, 61 Climbing, oxygen consumption in, 116 Cogan, Thomas, on temperance in food, 166 Cohnheim, Otto, on proteid decomposition, 36 Composition, of proteid, 3 of carbohydrate, 5 of fat, 6 Cornaro, Louis, on temperance in food, 168 Cost of foods in relation to nutritive value, 277 Creatin, 74 Creatinin, 74 excretion, as influenced by diet, 144 Curtis, Edward, Nature and Health, 2, 5, 214 D Dapper, Max, 99 Dangers of underfeeding, 214 Degeneration, fatty, 270 Deuteroproteose, 67, 69 Dextrins, 21, 37 Dextrose, 37 assimilation, limit of, 47 utilization of, 40 Diabetes, phloridzin, 130 Diamino acids, 34