Table of Contents
Preface
Chapter I – Food Science and Personal Efficiency
Chapter II – Food Chemistry
Chapter III – The Physiology of Nutrition
Chapter IV – New Discoveries of Experimental Biology
Chapter V – What to Eat
Chapter VI – Balancing the Diet
Chapter VII – How Much to Eat
Chapter VIII – When and How to Eat
Chapter IX – Food Production; Manufacturing and Marketing
Chapter X – The Home Preparation of Food
Chapter XI – Practical Food Economy
Chapter XII – Eating for Strength and Muscular Efficiency
Chapter XIII – Food and Mental Efficiency
Chapter XIV – Eating to Gain Weight
Chapter XV – Eating to Reduce Weight
Chapter XVI – Food and the Sexual Life
Chapter XVII – Feeding the Baby
Chapter XVIII – The Feeding of Children
Chapter XIX – Eating to Prevent or Cure Disease
Chapter XX – The Diet in Old Age
