REVIEW QUESTIONS. 79 



QUESTIONS FOE TOPICAL KEVIEW. 



PAGE 



1. How is the necessity for food shown ? ^4 



2. To what process of waste and repair is the body constantly subjected ? 64 



3. How do you account for the sensations of hunger and thirst ? 05 



4. What further can you state having relation to the subject ? .65 



5. What can you state in regard to the quantity of food required for the 



support of life ? ^ 66 



6. What circumstances change the needs of persons, old and yonng, as re- 



gards food and drink? "' 65 67 



7. What becomes of all the food and drink we consume ? ' gg 



8. What further can you state in relation to the process of renovation through 



. which the body passes ? gg 



9. What can you state of the habits of nations in respect to diet ? 66, 67, 69 



10. What in relation to the selection of articles for food ? 67 



11. What as respects the necessity for changing or varying the diet ? 67 



12. What has been proved as regards animal food ? 67 



13. Of what importance is milk as an article of food ? 67, 68 



14. What are the constituents of milk ? 68 



15. What can you state of eggs as an article of food ? 68 



16. Of the meats, so called, as an article of food ? 68, 6!) 



17. What effect does cold have upon meats ? 69 



18. In what other way may beef and pork be preserved ? <j9 



19. What can you state of salted meat as food, and of its continued use ? 59 



20. What change does meat undergo in the cooking ? 70, 71 



21. What directions are given for boiling meat ? 70 



22. What for roasting, and with what results ? 70, 71 



23. What is said about the frying of meats ? 71 



24. Give the statement in relation to trichina 71 



25. State what is said in relation to fish 71 



26. What is stated of the usefulness and other properties of the products of 



the vegetable kingdom ? 71, 72 



27. What further is said of vegetable food ? 71, 72 



28. Why is bread made of wheat flour so important as an article of food ? 72 



29. State whatever else you can in relation to bread 72, 73 



30. Give the statement respecting the potato 73 



31. What is stated of fruits, the use of them, their nutritious qualities, etc.? 73, 74 



32. How general is the existence of perfectly pure water ? 74 



33. What is stated in relation to drinking water ? 74, 75 



34. How does the action of water upon lead affect lead ? 75 



35. What further can you state on the subject ? 75 



36. What properties has coffee as an article of diet ? 75. 76 



37. In what circumstances has coffee been found peculiarly beneficial ? 76 



38. What comparison is made between coffee, tea, and chocolate ? 76 



39. How are the wines, and malt and other alcoholic beverages produced ? 77 



40. What articles are employed in their production ? 77 



41. Describe the physiological action of alcohol 78 



42. What comparison is made between tea, coffee, and alcohol ? 78 



43. What can you state of alcohol, as a poison, a stimulant, and article of diet ? 78 



44. What, then, can be said of alcohol as a recommendation ? 73 



