CONTENTS vii 



The General Nature of Diet . . 137 



A Source Both of Energy and of Tissue . . . . . .137 



The Right Quantity is Important . . .... 140 



The Energy-values of Foods . 140 



The Right Proportion of the Diet's Components is Important . . . 145 

 Variety in the Diet is Necessary . . . . . . . .145 



Cookery . . . . 149 



Quantitative Adaptation to its Service is Essential .... 151 



Qualitative Adaptation in Certain Physiological Conditions is Valuable . 153 

 Infancy . . . . . . . . . . . . 154 



Pregnancy and Lactation . . ...... 158 



Senility . .158 



Idiosyncrasy . . . . . . . . . . .158 



Disease ............ 159 



Coffee, Tea, Cocoa, Alcohol, and Tobacco . 159 



CHAPTER V. 

 DIGESTION. 



The Human Digestive Mechanism ... .... 170 



Mastication ............ 176 



Deglutition . ... .... 179 



The Stomach . . 180 



The Movements of the Stomach . . .... 182 



The Gastric Juice ... . ... 186 



Digestion in the Stomach . ... 188 



The Stomach's Functions . . . ... 194 



The Small Intestine . . 197 



The Movements of the Small Intestine . . . . . . .199 



Pancreatic Juice . . . ..... 204 



Intestinal Juice . ...... 207 



Bile . ... 208 



The Large Intestine ... . 209 



The Movements of the Large Intestine . . . ., . . .210 



Digestion in the Large Intestine . . . . . . . .212 



CHAPTER VI. 



NUTRITION. 



Absorption . . ... ... 216 



Metabolism . . 218 

 Organic Growth and Repair . . . . . . . .219 



Secretion . . ........ 220 



Osmosis ............ 221 



"Vitalism" .... 223 



The Phenomena of Secretion . '. . . . . . 223 



The Internal Secretions . . ...... 225 



Animal Heat . ...... 228 



Human Temperature . ..... 230 



