MacFadden's Encyclopedia of Physical Culture
B. MacFadden (1926)
Volume I

  • Chapter XIII: The Development of Modern Food Science (2.02 mb)
  • Chapter XIV: Arguments for a Natural Diet (2.12 mb)
  • Chapter XV: Calculating Food Values - The Old System and the New (1.41 mb)
  • Chapter XVI: Protein Requirements -The Extravagance of Meat (2.95 mb)
  • Chapter XVII: Mineral Elements in Food (1.44 mb)
  • Chapter XVIII: Vitamines - The Biological Analysis of Food (1.97 mb)
  • Chapter XIX: Milk, Milk Products and Eggs (2.00 mb)
  • Chapter XX: Natural Foods and Their Qualities (6.40 mb)
  • Chapter XXI: How and When to Eat (2.54 mb)
  • Chapter XXII: Problems of Food Economy (3.00 mb)
  • Chapter XXIII: Adapting the Diet to Various Conditions (2.44 mb)
  • Chapter XXIV: Cooking and Serving Food (4.02 mb)
  • Chapter XXV: Home Methods of Food Preservation (2.27 mb)

MacFadden's Encyclopedia of Physical Culture
B. MacFadden (1926)
Volume III

  • Fasting as a Curative Measure (26.5 mb)

The Improved Mono-Diet (One-Course Full-Meal Recipes)
G. J. Drews (1921)

  • (5.81 mb)

The Royal Road
E. J. Borzilleri (1938)

  • Chapter VII: The Diet (6.75 mb)
  • Chapter VIII: Philosophy of Eating (6.75 mb)
  • The Vitamins and Their Importance in Health (4.27 mb)
  • Chapter X: Food and the Acid/Alkali Balance of the Body (3.28 mb)

Treatment by Neuropathy
T. T. Lake (1946)

  • Dietotherapy (6.75 mb)

Osteopathy Complete
E. D. Barber (1898)

A Manual of Osteopathy
E. W. Goetz (1909)

  • Dietary (45 kb)

NOTE: The online version of this collection contains samples.
The CD version contains all of the titles listed above and is available for purchase on the McMillin Media website.

The electronic files in this collection are in Adobe Acrobat (pdf) format. Click here to download the free Adobe Acrobat reader.)