11^6 The Cornell Reading-Courses 



c The chief functions of mineral matter as a whole and of each 



of the above elements in particular 

 d Effects of a lack of each of the above elements 

 e Relative merits of various sources of mineral matter 



The relation of the foodstuffs to one another in the dietary 



The body's food needs and how they are measured 



Dietary standards 



Planning the family dietary 



1 Occupation and age of each member of the family 



2 Season, climate, sex, vigor, etc. 



3 Total food requirements 



4 Balance of foodstuffs 

 The well-planned meal 



The relation of right nutrition to welfare 

 Disorders caused by wrong diet 

 Diet in disease 

 Care of food 



1 Cause of spoiling of food 



2 How to prevent it 



3 Rules for caring for typical foods 

 Preparation of food 



1 Characteristics of the foodstuffs and the relation they bear to 



cookery 

 a Proteins 

 b Starches 

 c Sugars 

 d Fats 

 e Cellulose 



2 Cookery of t^^pical foods, such as meat, eggs, cheese, cereals, 



sauces, puddings, vegetables, fruits 



3 Leavening agents 



a Baking powders 



b Use of soda with acid 



c Yeast 



4 Bread, cake, and pastry making 



5 The breakfast, the dinner, the luncheon: what they should con- 



tain; how they should be prepared; how they should be served 



6 The school luncheon : what it should contain ; how it should be packed 



7 The social function: the tea; the supper; the reception; the dinner; 



the banquet 

 References: Farmers' Wives' Bulletins Nos. 6 and 7. Human nutrition. 

 Parts I and H 



