CONTENTS.


PAGE.
Preface v
Suggestions to Teachers ix
Composition of Food Materials (_Atwater_) xii
Pecuniary Economy of Food (_Atwater_) xiii

CHAPTER I.
The Relation of Food to the Body 1

CHAPTER II.
Food Classification 6

CHAPTER III.
Nutrition 10

CHAPTER IV.
Food and Economy 12

CHAPTER V.
Foods containing Protein or Nitrogenous Matter 22

CHAPTER VI.
Fats and Oils 34

CHAPTER VII.
Carbohydrate Foods 37