CONTENTS. 



INTRODUCTION. 



CHAPTER I. 



THE RELATION OF MIND AND BODY — AN ENEROEIC CONCEPTION. 



§ 1. An Historical View 44 



2. The View of Experimental Science 46 



3. Neural Fatigue: Its Nature and Motor Effects 50 



4. Neural Fatigue: Intellectual Effects 55 



5. Neural Fatigue: Emotional Effects 60 



CHAPTER II. 



CEREBRAL HYGIENE AND ECONOMY IN STUDENT LIFE. 



§1. The Student's Obligations to the State 64 



2. The Study of Psychical Processes,— Dangers, Advantages. . . 65 



3. The Educator's Concern with Cerebral Hygiene 67 



4. Studies at the University of Wisconsin: Purpose and Methods 68 



CHAPTER III. 



RELATIVE VALUE OF FOODS IN THE PRODUCTION OF NERVOUS ENERGY. 



§ 1. The Philosophy of Nutrition 73 



2. Statistical Summary of Studies on Foods 78 



3. Composition of the Food Stuffs Found in the Tables 82 



4. Composition and Value of Food Materials not Found in the 



Dietary Lists °6 



5. The Nutrient Value of Students' Dietaries,— Estimates and 



Comments 90 



6. Specimen Dietaries Fulfilling the Requirements of Adequate 



Nutrition 101 



CHAPTER IV. 



RELATIVE VALUE OF FOODS IN THE PRODUCTION OF NERVOUS 



energy (continued). 



§ 1. Condiments as Force-producers 107 



2. The Influence of Tea, Coffee, and Cocoa upon the Production 



and Expenditure of Force in the Organism 108 



3. The Influence of Alcohol in Wine, Beer and Other Beverages 



in the Production and Expenditure of Force 115 



4. The Influence of Tobacco upon the Production and Expendi- 



ture of Force in the Organism 123 



