Présentation de l'éditeur
CHAPTER I THE NUTRITIOUS PRINCIPLES ILLUSTRATED PRACTICALLY DIETETICS may be defined shortly as the science which treats of food.s and feeding. It is to be noted that these words are employed in their most expansive sense to include all alimentary substances which can be or are customarily used by ma·n for nourishing or aiding in the nutrition of his body. As the flmdament.al object of food is to build up and maint.ain the body in a. condition capable of meeting the demands made upon it by daily life, our first dLlty will therefore be to obt.ain an accurato conception of the composition, from a chemical aspect, of tho human body, and for the purpose we have in view this need not detain us very long. Thia information can, of course, only be derived from analysis of the den.d body, and hence we arc compelled to surmise that the Ii ving material protoplasm of which it is composed is essentially the same substance, dead or a.live. The results of an investigation int() th
Table of Contents
CHAPTER I; rHE ~UTRITIOUS PRINCIPLES ILLUSTRATED PRACTICALLY; PAOE; The alimentary principles-What is brown bread l-Standnrd; bread-The mcrits of white bread-The composition of; wholomeal and white bread compared-Digestion of; bread • !); CHAPTER II; DEFDHrIO~ OF FOOD A~D lTS FO~D U IEN'l'AL PRISCIPLES; Definition of food-Nature, the !!Teat food alchemist-Protoins:; (a) animal, (b) vegetable-1-"ats-Carbohydrates-:Minera1; matter-Water • 19; CHAPTER III; FOOD A~D nODY BUILDING; Digestion of starch-Digestion of protein-Digestion of fatAbsorption-; The functions of the various alimentary; principlcs-Tho folly of fasting • 29; CHAPTER IV; QUA!'"T!TY OF FOOD REQUIRED DAILY; Scientific metbod of dcwrmining the qonntity required-The; work of tho body-Experimental method of uetcT'Ilining; the quantity of food-How much protcin is required 1-; The requisite quantity of fat and carbobydrnte • • • 36; CHAPTER V; THE NECESSITY FOR A YIXED A~
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