Part 28

EVOLUTION OF MAN evolution, what it is, V 1255 study of man in the, V 1255 significance of the term, V 1258 difference between inherited and acquired characteristics in the, V 1260 the three great proofs of the, V 1261 early forms of animal life in the, V 1262 the single cell, nucleus in, V 1263 development of the human embryo in the, V 1264 animal kinship in, V 1265 blood comparisons in man and apes, V 1266 difference in the development of man and apes, V 1267 power of speech a factor in, V 1267 habits and progress in, V 1268 factors that determine survival of races during the, V 1269 habits and customs detrimental to life in, V 1270 changes of organs in, V 1271 "natural" diet in, V 1273 dietetic development in, V 1274 facts regarding the, V 1275

EXERCISE a necessity, II 444 in infancy, V 1171 in childhood, V 1329 constructive ages 15-25, V 1330 for purifying the blood, V 1331 properly nourished body demands a certain amount of, V 1332 physiology of, V 1333 growth produced by, V 1334 brain and nerve force produced by, V 1334 blood circulation increased by, V 1335 evil effects of long continued, V 1336 different kinds of exhaustion produced by, V 1336 the causes of soreness or stiffness of the muscles due to, V 1337 endurance of vegetable composition with meat eaters, V 1337 body waste in, V 1338 tensing as an, V 1339 vibratory, V 1339 heavyweight, V 1340 indoor, V 1340 for school children, V 1341 dancing as an, V 1341 importance of outdoor, V 1341 for the city dweller, V 1342 that give best the results, V 1342

EXERCISE PROGRAM FOR DAILY EXERCISES exercise No, 1, V 1343 exercise No, 2, V 1344 exercise No, 3, V 1344 exercise No, 4, V 1345 exercise No, 5, V 1345

EXHAUSTION causes of, II 399

FASTING (AND NO BREAKFAST PLAN) data secured from, V 1311

FATS composition of, I 122 formation of, I 122 mineral, I 123 olein, I 123 butyrin, I 123 butter dairy, I 123 butter artificial, I 123 stearin, I 123 oleomargarin, I 123 rancid, I 125 digestion of, I 156 unwholesome, I 157 metabolism of, I 205 absorption of body, I 206 human, I 207 distinction between tallow, lard, olive oil, I 207 animal, I 254 chemical change in frying, I 255 chemical difference in, I 256 effects of heat on, III 595 tables of digestive harmonies and disharmonies of, III 609 purpose of, III 626 a source of heat, I 209 the chief source of energy, I 209

FERMENTATION causes of, I 172, II 425 symptoms of, II 426 results of, II 427 remedy for, II 428 diet for, II 428

FISH nutrients in, I 260 as brain food, I 261 superior to flesh food, I 261 selection of, III 678 preparation of, III 678

FLUORIN a gas, I 73 action of, I 73

FOOD preparation of, I 15 chemistry of, I 15, I 21 how to select, I 16 how to combine, I 16 how to proportion, I 16 how to determine quantity, I 16 science, I 19, I 20 importance of, I 4 classes of, I 105 analysis of, I 106 maltose in, I 118 predigested, I 141 manufacture of, I 141 predigested, comparison of, I 146 mastication of, I 150-183 digestibility of, comparative, I 159 fermentation of, I 164 decomposition of, I 173 determining quantity of, I 177 values, I 178 breakfast, I 182 tissue builder as, I 195 importance of protein in, I 209 standards of, I 217 endurance tests of, I 219 government standards of, I 220 dietary standards of, I 222 correct dietary standards of, I 225 quantity required, I 226 proportion of fat required in, I 228 fallacy of nitrogenous, I 229 influence of religion on, I 235 a factor in producing physical and mental power, I 240 unscientific to use meat as, I 241 rare meat unfit for, I 258 in contagious dis-eases, I 258 fish as a, I 260 superiority of fish as a, I 261 oysters as a, I 262 clams as a, I 262 shell-fish as a, I 262 poultry as a, I 262 superiority of poultry as a, I 263 comparative analyses of, I 264 feeding of poultry for, I 265 cheese as a, I 282 butter considered as a, I 283 wheat considered as a, II 290 grain as a remedial, II 298 white potato as a, II 321 relative value of salads as, II 321 relative value of water melon as a, II 323 relative value of musk melon as a, II 323 honey compared as a, II 330 life dependent upon, II 345 substitution of, II 439 staples, II 440 list of constipating, II 446 list of laxative, II 446 that reduces fat, II 498 in obesity, II 502 in locomotor ataxia, II 519 to eat in case of colds, II 524 to eat in catarrh, II 530 in hay fever, II 532 combinations, III 602 quantity an important factor, III 604 instinct a safe guide in selecting, III 605 tables, how to interpret, III 607 tables of digestive harmonies and disharmonies, III 609 fats, III 609 eggs, III 610 milk, III 611 nuts, III 612 grains, III 613 vegetables, III 614 acid fruits, III 615 sweet fruits, III 616 sugars, III 617 simple classification of, III 621 based on principal nutritive substances, III 624 purposes of different classes of, III 625 difference between digestibility and assimilability of, III 630 table showing comparative assimilability carbohydrate and water content of various classes of food, III 632 purpose of the vieno table in, III 634 vieno system of, III 645 values, measurement of, III 639 values, measurement of--(old system), III 642 amount of nitrogen in, incorrect standards, III 645 incorrect standards of measurement of, III 646 what constitutes a true, III 647 explanation of vieno system of food measurement, III 648 edible portion of, III 650 how to reduce foods to vienos, III 651 nitrogen factor in, III 651 direct method of calculating available nitrogen in, III 655, III 663 curative value of, III 668 for children (see menus for children), III 687 in cirrhosis of the liver, III 823 in consumption, IV 989-990 in pregnancy, IV 1033 selection, combination and proportion of, V 1149, V 1152 according to age, V 1149 according to time of year, V 1151 according to work or activity, V 1151 and energy, V 1310 relative importance of air, water and, V 1313

FORMALDEHYDE uses of, I 93 an artificial preservative, I 93 a poison to the human system, I 93

FOWL selection of, III 678 preparation of, III 678

FRUITS composition of, II 309 dietetic value of, II 310 effect of acid, II 312 classification according to acidity, II 312 evils of acid, II 314 value of sub-acid, II 315 value of non-acid, II 316 canned, II 316 evaporated, II 316 fresh, II 317 tables of digestive harmonies and disharmonies of acid, III 615 tables of digestive harmonies and disharmonies of sweet, III 616 bananas, III 675

GALACTOSE formation of, I 111

GAME as a food, I 268

GAS DILATATION (GASTRITIS) symptoms of, II 432-447 what to eat in, II 432 what to omit in, II 433 causes of, II 449 remedy for, II 450 food to be used in treatment of, II 452

GASTRIC JUICE composition of, I 147 formation of, I 148 its action on fat, I 148 rennet of the, I 151

GASTRITIS (also see gas dilatation), II 432 causes of, II 449 symptoms of, II 449 diagnosis of, II 450 treatment of, II 450 diet in, II 450 food in, II 452 what to eat in, II 452 what to omit in, II 452

GLOBULINS sources of, I 129 properties, I 129 types of, I 130

GLUCOSE percentage in the blood, I 204 function of, I 204 manufacture of, II 328 composition of, II 328 uses of, II 329 an article of food, II 329

GLYCOGEN sources of, I 118 formation of, I 118

GOUT causes of, II 546 symptoms of, II 547 remedy for, II 547 diet in, II 548 what to eat in, II 550 what to omit in, II 550

GRAIN cooked, I 184 government experiments with, I 185 uncooked, I 185 nutritive value of, II 289 wheat, II 290 rye, II 291 barley, II 292 oats, II 293 corn, II 293 rice, II 294 buckwheat, II 294 uses of, II 295 as a remedial food, II 298 tables of digestive harmonies and disharmonies of, III 613

GUMS varieties of, I 120

HABITS man a creature of, I 223

HAY FEVER described, II 519 symptoms of, II 531 remedy for, II 531 diet for, II 531 foods to eat in, II 532 foods to omit in, II 532

HEALTH influence of mind on, II 385 laws of, II 396 definition of, II 405

HEART TROUBLE gas, a cause of, II 448-572 early symptoms of, II 570 medical misconceptions of, II 570 causes of, II 571 diet for, II 573 exercise for, II 574