Chapter C

CALORIES
definition of, I 199
method of determining numbers of, I 202

CARBOHYDRATES
classification of, I 106
monosaccharids, I 109
disaccharids, I 112
polysaccharids, I 114
purpose of, III 625

CARBON
sources of, I 81
forms of, I 82
properties of, I 83
monoxid, properties of, I 87
combining power of, I 88
and hydrogen compounds, I 88
dioxid of, I 83
nature of, I 81

CASEIN
sources of, I 130
vegetable, I 130

CATARRH
described, II 519
causes of, II 527
symptoms of, II 528
remedy for, II 528
diet for, II 529
foods to eat in, II 530
foods to omit in, II 530
nasal, IV 922
---- food a factor in, IV 922
---- water drinking in the treatment of, IV 923
---- menus for, IV 925

CELLULOSE
in nutrition, I 119
value of, I 119

CHART
showing number of so-called dis-eases caused by
superacidity, I 9

CHEESE
processes of making, I 282
ripening of, I 283
digestive value of, I 283
limburger, I 283
manufacture of, I 283

CHEMISTRY
its relation to food science, I 25
combustion in, I 26
common elements of, I 27
number of elements in, I 28
examples of changes due to, I 29
symbols of, I 31
list of elements in, I 32
organic, I 81
of foods, I 105
of digestion, I 139
of metabolism, I 193

COLDS
described, II 519
causes of, II 520,
IV 915
symptoms of, II 521
overeating a cause of, II 521
exposure a cause of, II 522
remedy for, II 523
foods to use for, II 524
turkish baths for, II 525
value of fresh air for, II 525
foods to eat for, II 526
foods to omit for, II 526

COCAIN
habit, II 354
uses of, II 354
in medicines, II 355

COFFEE
composition of, II 363
effect of drinking, II 364

COOKING
chemical changes produced by, III 593
starch, reasons for, III 598
of food, an excuse, III 599
food for animals, government experiments on, III 602
a habit of civilization, III 603
object of, III 669
grains, III 669
vegetables, III 670
en casserole, III 671
rice and macaroni, III 672
fruits, III 672
---- canned, III 672

CHLOROFORM
uses of, II 372

CHLORIN
sources of, I 63
properties of, I 64
uses of, I 64

CHOCOLATE
see (cocoa), II 366

COAL TAR PRODUCTS
evil effects of, II 359

COCOA
analyzed, II 366

COMPOUNDS
chemical, I 29
---- derivatives, I 31
carbon, I 83
---- inorganic, I 83
---- action of, I 85
---- organic, I 87
---- and hydrogen, I 88
---- organic, classification of, I 89
---- hydro, I 89
alcohols, I 91
glycerin, I 92
aldehydes, I 93
ethers, I 93
organic acid, I 94
---- nitrogenous, I 99
---- ---- importance of, I 100
amido, I 128
vegetable, II 373

CONFECTIONS
evil effects of, II 332
from the standpoint of food value, II 333
allowable, II 333
prohibited, II 334

CONGESTION
defined, V 1195

CONSTIPATION
milk a relief for, I 188
relation of milk to, I 278
milk diet for, I 278
wheat bran, laxative effects in, II 299
whole rye a remedy for, II 300
---- wheat, a remedy for, II 300
---- barley, a remedy for, II 300
---- oats, a remedy for, II 300
causes of, II 434
remedy for, II 436
suggestions for relief of, II 437
menus for, II 438
exercise in, II 444
beverages causing, II 446
what to eat for, II 447
what to omit for, II 447
in infants, V 1169
a factor in nervousness, V 1214

CONSUMPTION
conflicting opinions regarding the cause of, II 560
conditions and occupations predisposing causes of, II 561
modern treatment of, II 563
general diet in, II 564
spring and summer diet in, II 565
special suggestions for treatment in mild cases of, II 566
hygienic rules in, II 567
breathing in, II 567
sleep in, II 568
what to eat in, II 568
what to omit in, II 568
nature's remedy for, IV 989
foods in, IV 990
the use of the spirometer in, IV 990