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The author explains principles of nutrition and practical dietetics for lay readers, linking bodily physiology to food choices and meal timing. Chapters outline food classification and tables of food values, basic digestive processes, and how proper cooking, thorough chewing, and regular exercise and fresh air support assimilation. Advice covers constructing balanced meals, scheduling meals for health and efficiency, remedies for common digestive troubles, and economical, straightforward recipes and menus. Emphasis is on prevention through hygienic habits, sensible portions, and adapting diet to individual needs rather than technical medical prescriptions. The tone is practical and instructional, aiming to translate scientific findings into everyday kitchen and lifestyle practices.
[2] For the process of digestion and the action of the digestive juices on the various food elements, see Let’s Be Healthy, by Susanna Cocroft.
[3] Publisher’s Note: The conversion in the body of starch and sugar into grape sugar, then into dextrose, then into glycogen, the glycogen being again broken up into grape sugar, is fully explained in Susanna Cocroft’s book Let’s Be Healthy.