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