Cornell Study Clubs 1175 



Dock, L. L. Hygiene and morality. G. P. Putnam's Sons, New York. 



$1.25 

 Gulick, Luther H. The efficient life. Doubleday, Page & Co. $1.20 

 Morley, M. W. The renewal of Hfe. A. C. McClurg & Co., New York. 



$1.00 

 Needham, James G. General biology. Comstock Publishing Company, 



Ithaca, N. Y. 



Food 



Flora Rose 



The elements that compose the body 



The compounds that feed the body — the foodstuffs 



1 Protein 



a Composition of protein 

 b Sources of protein 

 c Uses of protein in the dietary 



d Effects of too much or too little protein in the dietary 

 e Relative merit of proteins supplied by milk, eggs, meat, 

 cereals, legumes, nuts 



2 Carbohydrates 



a Composition of carbohydrates 



b Kinds of carbohydrates 



c Sources of carbohydrates 



d Uses of carbohydrates in the dietary 



e Sugar and starch compared: food value, use of each, and 



power of one to replace the other 

 f Effects of eating too much or too little carbohydrate 

 g Best way of including carbohydrates in the dietary 

 h Cellulose, its food value and its function in the body 



3 Fats 



a Composition of fat 



b Sources of fat 



c Characteristics of fat obtained from different sources 



d Function of fat in the body 



e The relative merits of different types of fat, such as cream, 



butter, suet, olive oil, cottonseed oil, bacon, tallow 

 f Effects of eating too much fat 

 g Relation of carbohydrates and fats in the diet 

 Mineral matter 



a Chief elements of mineral matter 



b Sources of iron, phosphorus, calcium, potassium, sodium, 

 magnesium 



