3
2 - Modern Theories of Diet; Classification of Foods
4
3 - Palatability of Meals, Nutritive Values, Dietary Fads--Quacks and Alarmists
5
4 - Protein Substitutions
6
5 - Carbohydrate Substitutions
7
6 - Fat substitutes; Sanitation
8
7 - Composition & calories of foods (table)