Dietetics | by Alexander Bryce
It is open to serious doubt whether the progress made in the study of dietetics has been of such a sweeping character as to warrant its inclusion in the category of the sciences. There are, however, many indications that it has advanced beyond the stage of a simple accumulation of facts and experiences, and is preparing to take its place as a subject amenable to law. This short treatise does not pretend to be more than a fairly careful resume of the principles underlying the important question of nutrition, although I have endeavoured to impart a personal character to the book by taking every opportunity of expressing my own views on all the important points. I am hopeful that it may serve as a guide of more than ephemeral interest and value, not only to those who desire no further acquaintance with the subject, but to those who wish to pursue the fascinating study among the larger text-books.
| Title | Dietetics |
| Author | Alexander Bryce |
| Publisher | Dodge Publishing Co. |
| Year | 1913 |
| Copyright | 1913, Dodge Publishing Co. |
| Amazon | Modern Theories of Diet and Their Bearing Upon Practical Dietetics |
By Alexander Bryce, M.D., D.P.H. (Camb.) Author Of "Modern Theories Of Diet," "The Laws Of Life And Health," Etc.
Chapter I. The Nutritious Principles Illustrated Practically- Dietetics may be defined shortly as the science which treats of foods and feeding. It is to be noted that these words are employed in their most expansive sense to include all alimentary substances wh...
- What Is Brown Bread?
- There is not the slightest doubt that originally this term was used to signify bread which was made from stone-ground flour manufactured from the whole grain of wheat, the colour of which without comp...
- Standard Bread
- Thus it came about that bread possessing none of the advantages of wholemeal bread and distinctly inferior to ordinary white bread became substituted for the former in the popular favour, much to the ...
- The Merits Of White Bread
- There must, of course, be a reason for this preference, and it quickly becomes apparent on a little study of the subject. Careful examination of a grain of wheat by cutting it into thin slices will re...
- Digestion Of Bread
- In ideal circumstances a fairly large proportion of a given quantity of bread is digested in the mouth. Starch or carbohydrate is quite incapable of absorption until it has been rendered soluble, and ...
- Chapter II. Definition Of Food And Its Fundamental Principles
- A careful consideration of the facts contained in the last chapter will quickly reveal in a concrete form many important principles of dietetics which we shall now proceed to elucidate. Needless to sa...
- Nature, The Great Food Alchemist
- Proteins, fats, and carbohydrates constitute the organic section of the alimentary principles, and are obtained, at least in the first instance, from the vegetable kingdom. Our bodies after death crum...
- Proteins
- (A.) Animal The proteins are the best-known representatives of the nitrogenous class, and are composed of carbon, hydrogen, and oxygen, with nitrogen and sulphur. The first three elements are likewis...
- Fats
- In common with the carbohydrates, fats are composed of carbon, hydrogen, and oxygen, but in contradistinction to them contain more carbon and less oxygen, for which reason a given quantity of fat on b...
- Carbohydrates
- These substances are usually defined as compounds of carbon, hydrogen, and oxygen, in which the last two elements are in the same proportion as in water, and in the main this is so. They are essential...
- Mineral Matter
- In a properly balanced dietary there is not the slightest necessity for the addition of any mineral salts to our diet, and except for the almost universal presence of the salt-cellar on our tables we ...
- Water
- The importance of water in the human economy is manifest when we realise that quite 70 per cent. of the weight of the body is made up of water. It is to be met with not only in the actual tissue subst...
- Chapter III. Food And Body Building
- We must now pass on to consider the method whereby these various alimentary principles are made available for the purposes of the body, and although the subject is one of entrancing interest, we must ...
- Digestion Of Starch
- Digestion begins in the mouth, where by means of mastication the food is comminuted and mixed with saliva. This fluid contains a ferment which converts the insoluble starch of such foods as bread and ...
- Digestion Of Protein
- The proteins, which are practically always eaten cooked, and in contradistinction to the carbohydrates thereby rendered less digestible, because they not only become coagulated but also contracted and...
- Digestion Of Fat
- Fats are practically unaffected in the mouth and the stomach, and are indeed somewhat of an incubus there, because they have a tendency to interfere at least with gastric digestion by diminishing the ...
- Absorption
- The interior of the small intestine is dotted all over by a huge number of hair-like processes termed villi, each containing a lacteal and a very tortuous capillary blood-vessel. The mixture of solubl...
- Functions Of The Various Alimentary Principles
- It is clear, therefore, from what we have seen that the tissues proper, i.e. flesh and the various organs, can only be built out of proteins, mineral matter, and water, and that these alone have the p...
- The Folly Of Fasting
- When, on the other hand, food is administered in quantities insufficient to repair the daily waste, then the reserve store of glycogen in the liver is first called upon, thereafter the adipose tissue ...
- Chapter IV. Quantity Of Food Required Daily
- We must now pass on to consider the means at our disposal for determining the amount of food necessary to satisfy the nutritive requirements of the body. These may shortly be classified as scientific...
- Experimental Determination Of The Quantity Of Food
- Needless to say, it is seldom that such methods of research are invoked to determine the amount of food required, but their description gives an opportunity for explaining many invaluable points conne...
- Chapter V. The Necessity For A Mixed And Varied Diet
- It is almost unnecessary to state that it would hardly be possible to live for any length of time on a combination of pure protein, pure fat, and pure carbohydrate. It would not only be inconvenient b...
- Eggs
- Eggs are amongst the most important articles of a mixed diet. An egg is an undeveloped chick, and therefore its constituents are practically those which will build up the living body. The shell consis...
- Cereal Preparations
- We have already entered very fully into the characteristics of wheat, the best-known member of the class. Oats are unquestionably the most nutritious of all the cereals, and contain a fair proportion...
- The Pulses
- Beans, peas, lentils and their congeners are in a class by themselves. They are well supplied with protein in the shape of legumin - sometimes called vegetable casein - and contain much mineral matter...
- Chapter VI. Vegetables
- Vegetables of all kinds are very much more used in France as dietetic agencies than they are in this country. The average British cook appears to have absolutely no conception of the method of cooking...
- Fruits
- These consist chiefly of water agreeably flavoured. They may be divided into the food fruits and the flavour fruits, the former consisting of figs, dates, prunes, raisins. Dried figs are more nourishi...
- Nuts
- Nuts can hardly be overrated as articles of diet, though doubtless this statement will appear strange to the individual who eats a few after his dinner and supper and in all probability suffers from s...
- Flesh Foods
- It is convenient to apply this description to all those substances usually included under the definition animal food, although strictly speaking the latter term likewise embraces eggs, milk, and its p...
- Chapter VII. The Selection Of A Suitable Diet
- No good purpose would be served by entering into more detail on the question of nutrients, and doubtless the average man will be better satisfied to know how to apply in a practical manner the informa...
- Chapter VIII. Food Fads Of Various Kinds
- It will be observed that in my endeavour to reply to the simple question of What must I eat? I have adhered closely to the conventional system of mixed feeding practised in this and most civilised c...
- Idiosyncrasy In Diet
- It would hardly be fair to devote much more time or space to this object, especially as I have dealt with it most exhaustively1 elsewhere, but, from their popularity and importance, one or two of the ...
- Chapter IX. Suspicious Foods And Popular Beverages
- Suspicious Or Deleterious Foods It would be quite easy to supplement our list of cases exhibiting marked idiosyncrasy to one or other kind of food, but enough has been said to serve our purpose. It i...
- Popular Beverages
- Well may the wise man pray, Feed me with food convenient for me, for it is fairly safe to say that no single article of diet has emerged scathless from the critical survey of the dietetic reformer o...
- Chapter X. Vegetarianism
- We can now apply ourselves with some degree of confidence to a brief consideration of some of the problems associated with vegetarianism. It may be said at once that it has now been established beyond...
- The Uric-Acid-Free Diet
- In his efforts to support his practice by scientific evidence the vegetarian has taken advantage of two theories, neither of which is very suitable for his purpose. Both have originated in quite recen...
- Auto-Intoxication As A Cause Of Disease
- This theory is probably older than the one we have just mentioned, but as a causation of chronic disease intestinal autointoxication has only come to the front in recent years. To my mind it is certai...
- Chapter XI. Mastication And Moderation
- I have entered somewhat fully into one or two of the theories associated with the dietetic problem, so as to enable each individual reader to realise for himself the difficulties surrounding the subje...
- Course Of Reading Suggested on Dietetics
- I. Food and Dietetics By Robert Hutchison, M.D. Edward Arnold. This is by far and away the best book on diet published in this or, at any rate, any English-speaking country. It is full without be...
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