Part 33

MERCURY and its salts, II 373

METABOLISM chemistry of, I 193 process of, I 193 described, I 194 liberation of energy through, I 199 carbohydrates in, I 202 of fat, I 205 of proteids, I 209

METALS salts of, I 76 uses of, I 77 iron, I 77

MILK sour, discussed, I 174 mothers, I 246 food values of, I 270 a perfect food, I 273 cows, I 274 composition of cows, I 274 varieties of cows, I 274 nutritive value of, I 275 coagulation of casein in, I 276 harmonies, I 276 adulteration of, I 276 in sour stomach, I 277 preservatives in, I 280 pasteurization of, I 280 natural souring of, I 281 why constipating, II 442 tables of digestive harmonies and disharmonies, III 611

MORPHIN habit, II 351 uses of, II 352

MOTHER, THE PROSPECTIVE general rules for, V 1157 the corset, V 1158 exercise, V 1158 deep breathing, V 1158 mental occupation, V 1158 special rules for, V 1159 suggestions for the diet for abnormal appetite during pregnancy, V 1160 selection of food, V 1161 starchy foods during pregnancy, V 1161

NARCOTICS classification of, III 349

NASAL CATARRH, IV 922

NERVOUSNESS true meaning of, V 1211 relation of nutrition to, V 1212 causes of, V 1212 constipation a factor in, V 1214 primary causes of, V 1215 effect of stimulants in, V 1215 overwork not a factor in, V 1216 remedy for, V 1217 effects of wrong eating and drinking in, V 1218 special instructions for persons suffering from, V 1227 recreation in, V 1228 relation of sexual functions to, V 1228

NERVOUS INDIGESTION described, II 453 causes of, II 454 symptoms of, II 455 remedy for, II 458 diet for, II 458 remarks on, III 784

NEURASTHENIA described, II 503 a final warning, II 503 causes of, II 505-507 symptoms, II 506 remedy, II 506 importance of diet in, II 508 mental attitude in, II 508 what to eat in, II 510 what to omit in, II 510

NITROGEN described, I 58 properties of, I 59 compounds of, I 59 daily amount required, I 231 body requirement of, I 232 grain a source of, II 297 proportion in lean meat, III 641 in food, how to compute, III 645 a factor in food, III 651 method of calculating available amount in food, III 655

NUTRITION science of, I 14 relation of sexual health in, V 1289

NUTS pine, II 301 ----, composition of, II 301 almonds, II 303 pecans, II 304 brazil, II 304 walnut, English, II 304 hazel, II 305 butter, II 305 beech, II 305 cocoa, II 305 peanuts, II 306 as heat producers, II 301 nitrogen factor in, II 302 tables of digestive harmonies and disharmonies of, III 612

OBESITY prevention of, I 208 remedies for, I 208, II 495 unnatural, II 491 the law governing, II 491 weight tables in, II 492 causes of, II 493 eating in, II 494 drinking in, II 494 exercise in, II 495 use of fats in, II 496 chronic, diet suggestions in, II 496 foods that produce, II 497 foods that prevent, II 498 foods in, II 500 menus for, II 500 symptoms resulting from change of food in, II 502 foods to eat in, II 502 foods to omit in, II 502

OILS formation of, I 122 composition of, I 122 olive, I 123 cotton seed, manufacturing of, I 123, II 337 vegetable, I 123 vegetable, value of, II 335 poisonous, I 124 grades of olive, II 336 peanut, value of, II 338 palm, II 339 linseed, II 340

OLD AGE meat and bread as articles of diet in, V 1179 uric acid in rheumatic conditions in, V 1179 soluble starches desirable in, V 1180 importance of diet in, V 1181

DIET FOR THE THREE PERIODS IN OLD AGE From 50-60 years of age, V 1181 From 60-70 years of age, V 1182 From 70-100 years of age, V 1182

SPECIAL SPRING AND SUMMER MENUS For ages 50-60, V 1184

FALL AND WINTER MENUS For ages 50-60, V 1186 How food should be prepared for people between ages of 50-60, V 1186

OLEIN defined, I 123

OLEOMARGARIN described, I 285 how made, I 286

OPIUM composition of, II 350 effect of, II 351

OXYGEN a substance, I 32-33 manufacture of, I 33 production of, I 36 properties of, I 36 chemical action of, I 36 effect of, I 36 a heat determiner, I 40 not the only required element in breathing, V 1313

OXID nitrous, I 62

OXIDATION of the blood, I 39 of waste matter, I 39 laws governing, I 41 and air, V 1312

OYSTERS (AND CLAMS) unfit for food, I 262

PANCREAS, THE functions of, I 138