l, 30-32.
bacteriological, 32.

Corn, sweet, 41.
preparations, 122.

Cream, 87.

Cream of tartar, 187.

Crude fiber of foods, 9.

Crude protein, 21.

Cucumbers, 42.

Dairy products, 80-97.
use of, in dietary, 96.

Dextrose, 64.

Dietary standards, 245.

Dietary studies, 244-260.
object of, 244.
mixed, desirable, 250.
of families compared, 253.
in public institutions, 259.

Digestibility of foods, 214.
of animal foods, 220.
of vegetable foods, 222.

Digestion, combination of foods, 223.
factors influencing, 223.
amount of food, 224.
method of preparation of food, 225.
mechanical condition of foods, 226.
psychological factors, 230.
individuality, 229.

Digestion and health, 219.

Dishcloth, unclean, 292.

Disinfectants, 281, 289, 295.

Drying of foods, 2.

Dry matter, 2.

Egg plant, 44.

Eggs, 114-118.
composition, 114.
digestibility, 116.
cooking of, 116.
use of, in dietary, 117.

Elements in foods, 7.

Energy, available, 217.

Energy value of rations, 246.

Entire wheat, 145.

Essential oils, 15.
occurrence, 15.
composition of, 16.
food value, 16.

Esthetic value of foods, 36.

Fat, occurrence in food, 12.
composition, 13.
physical properties, 14.
food value, 14.
individual fats, 14.
oxidation of, during bread making, 173.

Ferments, soluble, 34.
insoluble, 34.

Figs, 54.

Fish, 113.

Flavoring extracts, 56.

Flavors, composition of, 48.
occurrence of, 49.
food value, 49.

Flies, contamination of food by, 286, 295.

Foods, 215.
digestibility of, 215.
mechanical condition of, 226.
palatability of, 228.
physiological properties of, 228.
ash of, 4.
predigested, 130.
sodium chloride in, 4.
cost of, 231.
market price and nutritive value, 231-234.
composition of, 234-263.
comparative nutritive value, 231.
economy of production, 250.
habits, 250.
notions, 252.
relation to mental and physical vigor, 258.
amount consumed, 262.
injurious compounds in, 284.
contamination of, 284, 292.
sanitary inspection of, 286.
storage in cellars, 288.
infection from impure air, 287.
utensils for storage, 291.
raw, 27.
cheap and expensive, 252.

Fruits, composition of, 48.