Introductory material
Reading edition
PART I.
Classification and Function of Food.
Recipes of Cooked and Raw Foods, with Foot Notes Referring to
Correct Chemical Combinations.
100 Simple and Fancy Menus.
Sandwiches.
Right and Wrong Food Mixtures.
Hygiene, Economy and Sanitation.
PART II.
Anatomy and Physiology of Brain and Nervous System.
Circulation.
Care of the Body.
Stimulants; Their Effects on the Body.
Constipation.
Obesity (Causes and Treatment).
Psychotherapy.
Menus for Acute Convalescents.
Table of Food giving Caloric Value.
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