Production of heat and energy; derivation of food elements; composition of the body; building and repair of cells; necessity of exercise; food elements as used in body building 1-7 CHAPTER II CLASSIFICATION OF FOOD ELEMENTS Definition of food stuffs, of foods; basis of classifications of foods; tabulations of classes of foods and foodstuffs; proteins or tissue builders; carbonaceous foodstuffs; carbohydrates; fat; water; mineral salts 8-37 CHAPTER III CLASSIFICATION OF FOODS Carbonaceous: roots and tubers, green vegetables, fruits; nitrogenous: flesh, fish, eggs; carbo-nitrogenous: cereals and cereal preparations, legumes, nuts, milk and milk products; table of food values 38-102 CHAPTER IV HEAT AND ENERGY BEVERAGES AND APPETIZERS Tea; coffee; cocoa and chocolate; lemonade and other fruit drinks; effervescing waters; condiments and spices; vinegars; sauces; food adulteration; preservation of foods; heat and energy 103-129 CHAPTER V REPAIR AND ELIMINATION OF WASTE (METABOLISM) Chemical changes in foods in body; work of assimilation; food reserve; digestion, its processes and ferments; absorption of food; economy in food; selection of foods for need of body; mouth and nasal passages 130-150 CHAPTER VI ORGANS AND CONDITIONS AFFECTING DIGESTION The liver, the muscles, the nerves, the kidneys, the skin, the intestines, the blood, summary of work of organs and tissues; season and climate; habit and regularity of eating; frequency of meals; exercise and breathing; ventilation; fatigue; sleep; influence of thought; the circulation; gum chewing; tobacco and alcohol 151-184 CHAPTER VII COOKING Importance of proper cooking; purposes of cooking; meats; cereals and cereal products; vegetables; fruits 185-199 CHAPTER VIII FOOD REQUIREMENTS OF THE SYSTEM Elements determining quantity of food necessary; selection of dietary food required by workers at various occupations; average requirement; energy derived from various foods; mixed diet versus vegetarian diet 200-215 CHAPTER IX DIETS Constructing balanced meals; in sedentary occupations; the girl or boy from thirteen to twenty-one; the athlete; the laboring man; condition of “age”; model diets; tables of use in making up a balanced diet 216-241 CHAPTER X DIET IN ABNORMAL CONDITIONS