resenting "the effect of the food in the
human body," we do so in a very broad sense, for the subject is a big
one, requiring comprehensive terms to express it.

The problems of nutrition are many. Food alone is no small subject and
a still greater one is the utilization of food materials in such a way
that the body may gain the greatest value with the least expenditure
of vital forces. These problems are discussed in this text and the
methods of overcoming them are given in the simplest possible
language. For this purpose the subject of nutrition has been divided
into groups: (1) a comprehensive study of the sources of food, its
composition and nutritive value; (2) the effect of food in the body
under normal conditions, as in health; and (3) its behavior and effect
when conditions in the body become abnormal, as in disease. In this
way much of the non-essential material is eliminated from the course
of study and only that included which it is necessary for the nurse to
understand and which she will constantly use both in the hospital and
later on in the practice of her profession. The simple methods of
study presented in this text are given with the idea of avoiding
confusion in the mind of the average pupil nurse by fitting in the
course with her other studies rather than by making it stand out as a
separate subject. In this way she will be able to see at a glance the
connection between the body processes and the materials which are used
to carry them on. Thus her study of physiology, anatomy and
bacteriology go hand in hand with that of dietetics, each bearing a
distinct relationship to the others.

CONTENTS

SECTION I
FOOD AND ITS SIGNIFICANCE

CHAPTER PAGE
I FOOD 1
II FUEL VALUE OF FOOD 36
III FOOD REQUIREMENTS OF THE BODY 42

SECTION II
LABORATORY OR DIET KITCHEN WORK

IV METHODS OF FEEDING IN NORMAL AND ABNORMAL CONDITIONS 59
V FOOD MATERIALS AND THEIR PREPARATION 81
VI INFANT FOODS AND FORMULAS USED IN ABNORMAL CONDITIONS 140

SECTION III
THE HUMAN MACHINE

VII THE HUMAN BODY 165

SECTION IV
DIETO-THERAPY

VIII PREGNANCY AND LACTATION 191