Principles Of Human Nutrition A Study In Practical Dietetics | by Whitman H. Jordan
An examination of this volume will at once make it evident that it was not prepared for use with students who have specialized in organic and biological chemistry. The object in view was rather such a presentation of the subject-matter related to human nutrition as would be more or less adapted to popular use, but particularly to instruction of students with moderate scientific acquirements, whether in colleges, secondary schools, short courses, schools of domestic science, or correspondence schools. The reliable knowledge bearing on the nutrition of man is mainly to be 'found in elaborate works on physiology and physiological chemistry, the contents of which are not generally available. Moreover, the highly technical facts are usually not centered around a philosophy of living. The aim here has been to show the adjustment of this knowledge to a rational system of nutrition without insisting upon adherence to technical details that are not feasible in the ordinary administration of the family dietary.
| Title | Principles Of Human Nutrition A Study In Practical Dietetics |
| Author | Whitman H. Jordan |
| Publisher | The Macmillan Company |
| Year | 1912 |
| Copyright | 1912, The Macmillan Company |
| Amazon | Principles Of Human Nutrition: A Study In Practical Dietetics |
By Whitman H. Jordan, Director Of The New York Agricultural Experiment Station; Author Of "The Feeding Of Animals"
Preface- An examination of this volume will at once make it evident that it was not prepared for use with students who have specialized in organic and biological chemistry. The object in view was rather such a...
- Part I. The Principles Of Human Nutrition. Chapter I. The Plant As The Source Of Human Sustenance
- The vegetable world sustains a fundamental relation to man's physical being. Plant life is the medium through which the inorganic substances of the soil and air are made available to the uses of the h...
- Chapter II. The Chemical Elements Involved In The Nutrition Of The Human Body
- The facts which are fundamentally necessary to a broad understanding of human nutrition pertain, first of all, to the materials out of which vegetable and animal tissues are constructed. It is importa...
- A. The Elements And Their Sources
- 6. Carbon This is a familiar substance in common life. Anthracite coal and charcoal are examples of impure carbon. Graphite in lead pencils is also carbon, and so are diamonds. When wood chars or foo...
- The Elements And Their Sources. Part 2
- 8. Hydrogen This element, which, in a free state, is the lightest known gas, is found abundantly in nature only in combination with other elements. The minute quantities which exist in the air are du...
- The Elements And Their Sources. Part 3
- 10. Sulfur Sulfur is a common and familiar substance. As an element it is not widely distributed in nature, but its compounds are found in all soils and natural waters, and in all the higher forms of...
- B. Proportions Of The Elements In Plants And Animals
- The facts which have been reviewed concerning the elements out of which the tissues of plants and animals are built are properly supplemented by a statement of the proportions in which these are found...
- Proportions Of The Elements In Plants And Animals. Continued
- 18. In Animals We are not ignorant of the proportions of the chemical elements in the bodies of our larger animals, including man. Lawes and Gilbert, of England, and the Maine Experiment Station, in ...
- Chapter III. The Compounds Of Human Nutrition
- The human body consists primarily of elements, but we ordinarily regard it as made up of compounds. These are groups of elements united in such fixed and constant proportions that they have as uniform...
- B. The Groups Or Classes Into Which The Compounds In Plants And Animal Life Are Divided
- The known compounds that belong to life in all its forms are of great number and variety, and doubtless many are yet to be discovered. These sustain important relations to human needs, some serving as...
- Water
- Water fills a very important place in human nutrition. It is everywhere present, generally in some useful way. All plant substance, all animal tissue, foods, and nearly all the material things with wh...
- Water. Part 2
- 26. Water In Living Plants Water constitutes a large proportion of the weight of all living plants, especially during the period of active growth. The cured hay, as any farmer's boy knows, weighs muc...
- Water. Part 3
- 29. Effect Of Soil Moisture The proportion of water in plants is influenced by the lack or excess of soil moisture. The soil, and not the atmosphere, is the source of supply of vegetation water, whic...
- Ash
- The ash or mineral part of plants or animals has occupied a minor place in the discussions pertaining to the principles and problems of animal nutrition. Much is said and written about the carbon comp...
- Ash. Part 2
- 34. Ash Elements In Plants The ash elements of plants are important in this connection because they are the main source of the same elements of the human body. These may be held in plant tissue in th...
- Ash. Part 3
- 35. Influence Of Manufacturing Process And Cooking On The Ash Constituents Of Plant Substance Many substances utilized as human food, especially grain products, have an ash content that is determined...
- Ash. Part 4
- 37. The Distribution Of Ash Compounds In The Animal Body The bones contain a very large proportion of the ash constituents found in the animal body, the soft parts being poor in mineral salts. Usuall...
- The Nitrogen Compounds
- The nitrogen compounds of the vegetable and animal kingdoms have received much attention from scientific investigators and writers during the past fifty years. It is quite the custom to declare that c...
- Protein
- For the sake of brevity and convenience, certain nitrogen compounds of human foods, both vegetable and animal, are designated as a class by the single term protein. This term includes such compounds a...
- Protein. Part 2
- Quite recently committees representing certain scientific bodies1 have recommended quite a different classification from the foregoing. The terms used in this classification are explained in the text ...
- Protein. Part 3
- 43. Ultimate Composition Of Proteins The ultimate composition of the proteins, that is, the proportions of the elements which they contain, has been carefully studied, and while there are material di...
- Simple Proteins
- 45. The Albumins There are several albumins. They are found in the juice of plants, in certain liquids of the animal body such as the serous fluids, in muscle, blood, and milk, and abundantly in eggs...
- Simple Proteins. Part 2. The Globulins
- 46. The Globulins It is fully recognized that when plant and animal tissues are treated with water, but a small part of the proteins dissolve. If, however, we add to the water a mineral salt, especia...
- Simple Proteins. Part 3
- 49. Glutenins These form a large part of nitrogen compounds of the cereal grains and possibly of other seeds. They are insoluble in water, alcohol, and neutral salt solutions, but readily dissolve in...
- Conjugated Proteins
- 63. Nucleoproteins These are complex, phosphorus-bearing proteins that sustain an important nutritive function. They are regarded as a combination of nudein with an albumin, the nucleins being compou...
- Derived Proteins
- These are divided into primary and secondary protein derivatives. Primary protein derivatives are those that have been slightly modified by the incipient action of water, very dilute acids, or enzyms,...
- Secondary Protein Derivatives
- 60. Proteoses, Peptones When various proteins, such as an albumin or globulin, are subjected to the action of a weak acid or of certain enzyms, they undergo what is known as hydrolysis. This change i...
- Nitrogen Compounds That Are Non-Proteins
- In the usual method for determining the proteins of a food by multiplying the total nitrogen present by a factor, there is included in the calculation nitrogen that does not come from true proteins, b...
- Chapter IV. The Compounds Of Human Nutrition. Carbohydrates, Acids, Fats, And Oils
- Much the larger proportion of the dry matter of human foods consists of non-nitrogenous material. This is especially true of the cereal grains. While these nitrogen-free compounds are not regarded by ...
- The Sugars
- When considered from the standpoint of efficiency, the sugars are among the most valuable of all the carbohydrates, although in quantity they are less important than the starches, at least in raw food...
- A. The Mono-Saccharides Or Simple Sugars
- The simple sugars that are most important in human nutrition are dextrose (grape sugar), levulose (fruit sugar), and galactose (from milk sugar). These are hexose (six carbon) sugars. The pentoses are...
- B. The Di-Saccharides
- These carbohydrates are all sugars which may be decomposed into two molecules of a simple sugar, or one molecule of each of two simple sugars. They are only three in number, - saccharose or sucrose (c...
- C. The Poly-Saccharides
- This group includes a large number of carbohydrates that may be considered as complexes of the simple sugars already described. Indeed, they make up the principal bulk of the carbohydrate content of t...
- The Poly-Saccharides. Continued
- 76. Glycogen This is the only uncombined carbohydrate found in the animal body in appreciable quantity outside the forms that are in the blood circulation. It is sometimes called animal starch. It is...
- The Acids
- Other substances besides those of a carbohydrate character are included in the nitrogen-free extract. Chief among these are the organic acids, compounds which are found mostly in the fruits, although ...
- Fats And Oils
- The fats or oils are compounds greatly important in the nutrition of man. There are many individual fats, those known in common life as tallow, lard, butter, and oils, such as linseed and cottonseed o...
- Fats And Oils. Part 2
- 83. Fat-Rich Foods Certain of the raw materials used in the human dietary are practically all fat or oil, such as lard, butter, and the salad oils. Meats such as pork, beef, and mutton are rich in fa...
- Fats And Oils. Part 3
- 86. Milk Fat Milk fat contains not only the three principal fats, but also the others mentioned, butyrin, cap-roin, caprylin, caprin, laurin, and myristin,in small proportions, and these latter tend ...
- Chapter V. The Digestion Of Food
- We have accepted so far without discussion the almost self-evident fact that the food is the immediate source of the substance and energy of the animal body. It now remains for us to consider the way ...
- The Digestion Of Food. A. Ferments
- The changes involved in rendering food compounds soluble are intimately connected with a class of bodies known as ferments, to which brief reference has already been made, and it seems necessary befor...
- The Digestion Of Food. A. Ferments. Part 2
- 94. Conditions Of Growth The conditions essential to their development are the proper degree of moisture and temperature and the necessary food materials. Thoroughly dry animal and vegetable substanc...
- The Digestion Of Food. Unorganized Ferments
- 97. Unorganized Ferments There is another class of ferments which is termed unorganized, and to which the general name enzym is given. These are the ferments especially important in digestion. They a...
- The Digestion Of Food. B. The Mouth
- 98. Mastication The first step in the digestion of food is to reduce it to a much finer condition. This is done in the mouth, the teeth being the grinding tools. This comminution is essential for two...
- The Digestion Of Food. C. The Stomach
- 101. The Gastric Juice When the food leaves the mouth, it passes down the esophagus into the stomach. The only modifications it has suffered up to this point are its reduction to a finer condition an...
- D. Food Digestion In The Intestines
- The chemical changes which the food undergoes in the large and small intestines are exceedingly complex and concerning which we have greatly insufficient knowledge. When the partly digested food from...
- Food Digestion In The Intestines. Part 2
- 108. Protein-Splitting Enzyms Among these are at least two, and possibly several, which act on proteins, including trypsin (possibly not a single body), as the main one, and one that, like erepsin (s...
- Food Digestion In The Intestines. Part 3
- 112. Intestinal Bacteria So far, in presenting the relation of ferments to digestion, only the unorganized ferments or enzyms have been considered. While these are chiefly concerned in normal digesti...
- E. Absorption Of The Food
- From the time the food enters the stomach, during nearly its entire course along the alimentary canal, there is a constant production of soluble compounds, which progressively disappear into other cha...
- The Digestion Of Food. F. Feces
- The soluble and insoluble portions of the intestinal contents become separated gradually, and the undissolved part arrives finally at the last stage of its journey along the alimentary canal, and is e...
- The Digestion Of Food. G. The Relation Of The Different Food Compounds To The Digestive Processes
- Numerous digestion experiments with a large variety of foods have abundantly established the fact that these materials differ greatly in their solubility in the digestive juices. This is an important ...
- H. Factors Which May Influence Food Digestion
- Digestion has an important relation to the nutritive efficiency of food, and to the physical welfare of the individual. On the one hand, only that portion of the food that is digested and absorbed can...
- Factors Which May Influence Food Digestion. Part 2
- 122. Influence Of Food On Secretions The more recent investigations reveal the fact that the kind of food has an influence not only on the abundance, but on the kind of digestive secretions, which is...
- Factors Which May Influence Food Digestion. Part 3
- 124. Relish For Food This involves two elements, the vigor of appetite and the attractiveness of the food in appearance and taste. When a person is hungry, in other words, has a good appetite and t...
- Factors Which May Influence Food Digestion. Part 4
- 129. Influence Of Individual Peculiarities It is a fact of common experience that certain persons do not comfortably digest certain foods, whatever may be the ultimate proportion that is digested. De...
- Chapter VI. The Distribution And Transformations Of The Digested Food
- The digested food, after absorption, all passes into the blood, either directly or indirectly, and mixes with it. The materials which are to serve the purposes of nutrition are now taken up by a strea...
- A. The Blood (The Distribution Of The Digested Food)
- The blood, when in a fresh state, is apparently colored and opaque, but if a minute portion is examined with a microscope, it is seen to be a comparatively clear liquid in which float numerous reddish...
- B. The Heart (The Distribution Of The Digested Food)
- In quantity, the blood is from 3 to 4 per cent of the total weight of the human body. It is contained in the heart and in two sets of vessels, one set called the arteries, leading from the heart by va...
- C. The Lungs (The Distribution And Transformations Of The Digested Food)
- The first point where important changes occur is the lungs. Here the blood loses the purplish hue which it always has after being used in the body tissues, and takes on. a bright scarlet, - a phenomen...
- D. The Use of Food (The Distribution And Transformations Of The Digested Food)
- The revivified (arterial) blood now passes to all parts of the body and is brought into the most intimate relation with the minutest portion of every tissue. Several things happen in the course of tim...
- E. Elimination Of Wastes (The Distribution And Transformations Of The Digested Food)
- The various waste products from this combustion of the digested nutrients and from the breaking up of the proteins within the animal body evidently must be disposed of in some manner. If not eliminate...
- F. The Liver (The Distribution And Transformations Of The Digested Food)
- One part of the arterial system of blood-vessels runs to the stomach and intestines, and is distributed over their walls in fine divisions. These connect with the capillaries of the portal vein, which...
- Chapter VII. The Functions Of Food Compounds
- A. Scientific Methods Of Inquiry The discussion of human nutrition on a scientific basis requires an understanding of what are the physiological needs of the human organism under various conditions a...
- The Functions Of Food Compounds. Part 2
- 148. Necessary Measurements It is clear that first of all it is necessary to measure both the income of the body, that is, the food plus water and oxygen, and also the outgo, that is, the excretions ...
- The Functions Of Food Compounds. Part 3
- 150. Food Balances The fundamental facts upon which a food balance is based are the following: The general balance of gain or loss of tissue is obtained by comparing the income and outgo of carbon. A...
- B. The Functions Of The Nutrients
- The digestion, absorption, and distribution of food are not its use, - they are the preliminaries necessary to use. Not until the nutrients have been converted to available forms and have passed into ...
- The Functions Of The Nutrients. Part 2
- 166. Phosphorus And Brain Power It was at one time popularly taught that phosphorus has a special relation to brain activity and because fish was supposed to contain much phosphorus it was commonly s...
- The Functions Of The Nutrients. Part 3
- 169. Relative Efficiency Of Different Proteins The relative efficiency of protein according to its source is one of importance. Have vegetable proteins as large constructive value as those of animal ...
- The Functions Of The Nutrients. Part 4
- 160. Protein Used In A Variety Of Ways The functions of the proteins are not restricted, however, to the use already described. According to existing views, they are utilized in more ways than any ot...
- C. Food As A Source Of Energy
- The fact that all the organic compounds of the food may serve as a source of energy, and as the larger portion of the food is utilized for energy purposes, it seems wise to give this phase of nutritio...
- Food As A Source Of Energy. Part 2
- 165. Energy Stored In Plant Substance Back of it all, and this is what interests us, is the animal's food. As a result of years of patient investigation, it has become known that through the combusti...
- Food As A Source Of Energy. Part 3
- For illustration, the energy value of a pound of edible material from a few foodstuffs is given as follows: Available Energy Cal. Sirloin steak .... 1210 Corned b...
- Food As A Source Of Energy. Part 4
- 169. Net Energy Within a comparatively short time we have begun to speak of the net energy of foods, and as this is a practical consideration which is likely to be the subject of much future discussi...
- Food As A Source Of Energy. Part 5
- 170. Factors Used In Computing Food Values It is shown on pp. 161-162 that the different food compounds, even of the same class, have somewhat different heat values. These are total values, also, and...
- D. The Nutritive Interrelation Of The Food Compounds And The Need Of Combining These In The Diet
- As we have seen, the conclusion reached by many extended and severe investigations is that the compounds of foods have certain functions in common. For instance, the proteins, carbohydrates, and fats ...
- Chapter VIII. Laws Of Nutrition
- The preceding pages have been devoted to a discussion of the origin of human foods: what they are in substance, how their nutrients are made available, and how used. So far no attempt has been made to...
- Laws Of Nutrition. Continued
- 180. Food Balance The matter of the digested food, including water and oxygen, is exactly equal to that stored in the body or in milk, or both, plus that in waste products, - feces, water, carbonic a...
- Part II. Practical Dietetics. Chapter IX. General Considerations
- The ultimate aim of scientific knowledge relating to human nutrition should be to promote the healthful and economical use of food. Unless this knowledge has a practical application, it serves merely ...
- A. How Standard Dietaries Have Been Established
- Food requirements - in other words, dietaries - have been the subject of a large amount of study. Several methods of inquiry have been used, perhaps the most common one being to determine what amounts...
- How Standard Dietaries Have Been Established. Part 2
- Dr. W. O. Atwater,1 after an extensive study of dietary conditions in the United States, suggested the following for the conditions prevailing here, which may be regarded as a compromise with the Euro...
- B. Actual Food Consumption As A Basis For Standard Dietaries
- In view of the evident variations in the amount of food consumed by different persons, even those of the same class, the question is very properly raised whether the measurement of what persons of var...
- Actual Food Consumption As A Basis For Standard Dietaries. Part 2
- 190. Fate Of Excess Food Again, if a person consumes carbohydrates and fat in excess of the maintenance needs of the body, what is their fate? The scientific evidence is that there is no increase in ...
- Actual Food Consumption As A Basis For Standard Dietaries. Part 3
- 192. Possible Errors Two facts should be recognized in discussing Dr. Chittenden's conclusions; first, his athletes confessedly ate less during the periods when the nitrogen balance was accurately ...
- Actual Food Consumption As A Basis For Standard Dietaries. Part 4
- 193. Minimum Nutrition But after all, is minimum nutrition desirable? (The question of the desirable protein intake will be considered later.) Certainly much disease is caused by overeating. Many ...
- C. The Necessary Protein Supply
- Apart from the question of the total food requirements of the human body, there is much discussion over the necessary protein supply. Investigation has shown there is a necessary daily minimum protein...
- The Necessary Protein Supply. Continued
- 200. Protein And Health The arguments in favor of a restricted consumption of protein are based chiefly on the benefits to health. It is urged that as all protein wastes, of whatever kind, must be ...
- Chapter X. The Selection Of Food, Or The Regulation Of Diet
- It is useless to expect that the eating habits of the general mass of persons can ever be brought to a dead level established by scientific principles. Individual tastes and physiological dissimilarit...
- The Selection Of Food, Or The Regulation Of Diet. Part 2. Classes Of Food
- 203. Classes Of Food In order to render clear statements that will be made concerning the regulation of diet, we should at this point gain definite information concerning the food-stuffs from which ...
- The Selection Of Food, Or The Regulation Of Diet. Part 3. Facts For Guidance
- 204. Facts For Guidance The housewife who keeps the following facts in mind may combine foods in an approximate way that will fully meet the needs of the human organism of whatever age or condition. ...
- The Selection Of Food, Or The Regulation Of Diet. Part 4
- 205. Regulation Of Diet As To Quantity Of Dry Matter Eaten The ordinary measure of food consumption is the bulk of material taken into the stomach. This may be a most inaccurate measurement of the ...
- The Selection Of Food, Or The Regulation Of Diet. Part 5
- 206. Regulation Of Diet With Reference To The Combination Of Nutrients The number of combinations of food materials that may be devised is almost endless, even of those that are rational from every ...
- The Selection Of Food, Or The Regulation Of Diet. Part 6
- 208. Artificial Foods It is not difficult to illustrate how this may happen by a glance at what occurs in manufacturing certain food materials that are much used in cookery. Wheat flour enters ...
- Chapter XI. The Relation Of Diet To The Varying Conditions Of Life
- The fact is almost self-evident that, as food supports bodily activity and growth, the necessary amount of nutrition must vary greatly with different classes of persons. It is, therefore, no less impo...
- The Relation Of Diet To The Varying Conditions Of Life. Part 2
- 211. Old Age With advancing years, generally after the age of 70 or 75 is passed, there is a marked decrease in vitality and bodily activity. The demand for food is correspondingly diminished. Von ...
- The Relation Of Diet To The Varying Conditions Of Life. Part 3
- 213. Sex There is a belief that men require more food than women; and if this refers only to total food consumption, it is true, because men weigh more generally, are more active physically, and ...
- The Relation Of Diet To The Varying Conditions Of Life. Part 4
- 216. Increased Use Of Oxygen From Work No one can have failed to notice that physical exertion, especially if it is quite severe, is attended with more rapid breathing, a quicker pulse, and in warm ...
- The Relation Of Diet To The Varying Conditions Of Life. Part 5
- 217. Increased Respiration And Blood Flow For these reasons, there occurs more frequent respiration and a more rapid passage of the blood through the lungs where it comes in contact with the ...
- The Relation Of Diet To The Varying Conditions Of Life. Part 6
- 220. Obesity Obesity, or the excessive accumulation of body fat, is an occasion of great discomfort to many persons. The intense desire of the excessively corpulent to be freed from this condition ...
- Chapter XII. Food Economics
- A. Regulation Of Diet With Reference To Economy Of Expenditure The cost of a meal for an individual or a family is made up of two main factors: the money cost of the raw food materials, and the time ...
- Food Economics. Part 2. The Cost Of Raw Food Materials
- 221. The Cost Of Raw Food Materials The proper basis for estimating the relative cost of nutriment in the various raw materials is the amount of energy that may be bought in the edible food solids ...
- Food Economics. Part 3. Cheap And Costly Foods
- 222. Cheap And Costly Foods This table reveals several interesting and important facts. It is emphatically true that at present prices the products of plant growth, such as flours, meals, rolled ...
- Food Economics. Part 4. Cheap And Costly Meals
- 223. Cheap And Costly Meals There has previously been given (see p. 209) examples of food combinations that were presented as types of an efficient and economical diet. The meals suggested are ...
- B. Other Factors In The High Cost Of Living
- There come every ftow and then periods of popular discussion and even extensive complaint over what is believed to be the excessive cost of food products. Various causes are suggested as the real expl...
- C. The Cost Of Preparing And Serving Food
- 228. Elaborate Meals Burdensome All housewives recognize that cooking and serving three meals a day, with the accompanying dish washing, is a heavy household burden. In the homes of the wealthy ...
- D. The Relation of Food Economics To Social Welfare
- The continued existence of a strong and highly civilized people is insured only when certain fundamental conditions prevail. A virile nation is-one whose citizens are of a good physical type, which me...
- Chapter XIII. Special Dietetic Methods
- There are a few people who advocate, and claim to follow, special dietetic methods such as vegetarianism and uncooked (raw) foods. The advocates of these dietetic practices, which are followed in some...
- A. Vegetarianism
- Vegetarians are those persons who, while in some instances admitting and defending the use of eggs and milk, hold, in theory at least, that the eating of meats is deleterious to the physical welfare o...
- Vegetarianism. Part 2
- 235. The Harmfulness Of A Mixed Flesh And Vegetable Diet Vegetarians allege not only that eating flesh is not necessary, but that it is harmful. This is a universal condemnation without reference to ...
- Vegetarianism. Part 3
- 239. Flesh Foods Contain Uric Acid Formers Vegetarians urge that flesh should be excluded from the diet of man because such foods cause, or aggravate, rheumatic troubles. Physicians advise their ...
- Vegetarianism. Part 4
- 241. Danger From Toxins It is pointed out that toxins (poisons), are developed in meats under certain conditions, the effect of which sometimes menaces human life. Occasionally cases of serious ...
- B. Eating Raw Foods
- One of the modern food fads that is occasionally advocated is the eating of all foods in a raw condition. The arguments in favor of this practice appear to be based wholly on a real or fancied persona...
- Chapter XIV. The Nutrition Of The Child
- The nutrition of the child is a matter of supreme importance to the physical welfare of the race. It is during the time of active growth that the physical status of the adult is established, and the e...
- A. The Nourishment Of The Fetus
- 247. Growth Of Fetus The growth of the human young begins with the development of the fertilized ovum in the uterus. During the succeeding nine months of in utero existence, the embryo and fetus ...
- The Nourishment Of The Fetus. Part 2
- 248. Sources Of Fetal Growth Fetal growth may be derived from either of two sources, the food of the mother, or the material already deposited in her body. If her food is sufficient to supply both ...
- B. Feeding Of The Child After Birth With Mother's Milk
- 252. Mother's Milk Best After birth, the natural food of the human young, and that which is best adapted to its physical welfare under normal conditions, is its mother's milk. Physicians, nurses, ...
- Feeding Of The Child After Birth With Mother's Milk. Part 2
- 254. Conditions Affecting Mother's Milk Certain causes which are to be noticed and that may operate to modify the mother's milk such as food, medication, exposure, and nervous condition, are those ...
- Feeding Of The Child After Birth With Mother's Milk. Part 3
- 257. Demands On Food For Milk Secretion As the secretion of milk is wholly dependent upon the mother's food, unless she is underfed and contributes from her body substance, her nutrition is a matter ...
- Feeding Of The Child After Birth With Mother's Milk. Part 4
- 260. Effect Of Foods On Milk Secretion There are many old wives' sayings concerning the relation of food to the mother's milk that have no foundation in fact. It is believed by some that copious ...
- Feeding Of The Child After Birth With Mother's Milk. Part 5
- 263. Effect Of Food Upon Cow's Milk It is hardly to be expected that the human and the bovine mother are subject to greatly unlike laws in the relation of food to milk secretion, and consequently ...
- C. Artificial Feeding Of Infants
- There is no question but that in general the development and physical well being of the young child is most fully insured when its food is mother's milk. Sometimes, however, the necessities of the cas...
- Artificial Feeding Of Infants. Part 2
- 268. Are The Compounds Similar? We have seen that the classes of compounds and the ash constituents are alike in mother's and cow's milk, but the question naturally arises whether the compounds ...
- Artificial Feeding Of Infants. Part 3
- 270. The Unlike Curdling Of The Two Milks The practical bearing of all these facts on the feeding of children is apparent when we come to observe the unlike curdling of the two milks. When a baby ...
- Artificial Feeding Of Infants. Part 4
- 272. Illustrative Formulae The two following formulae may serve to illustrate this method of modifying cow's milk. As the barley water carries some solid matter, it may be well to make up the ...
- Artificial Feeding Of Infants. Part 5
- 273. Accuracy Desirable Accuracy in modifying milk requires that the composition of the milk and cream be known. On a commercial scale or in a pediatric hospital where large numbers of children are ...
- Artificial Feeding Of Infants. Part 6
- As compared with cow's milk, certain differences exist. The fat globules of the goat's milk are smaller, and when it is coagulated, the particles of curd are finer. It is also more viscous (sticky). T...
- D. Infant Foods
- The markets are abundantly supplied with preparations known as infant foods, which, if the statements of the manufacturers are to be taken at their face value, are u remarkably efficient for feeding y...
- Infant Foods. Part 2
- 277. Important Facts About Infant Foods The analyses quoted above reveal some facts that deserve careful consideration, which may be summarized in the following statements: 1. In some brands the ...
- E. Feeding The Child After It Has Passed The Period Of Infancy
- 280. Introduction Of Solid Food Into Diet The child's nutrition gradually passes from an exclusive milk diet to one that is in part solid food. It is well for the development of the capacity for ...
- Feeding The Child After It Has Passed The Period Of Infancy. Continued
- 284. Suggestions For Children's Dietaries The following is a summary of a recent excellent pamphlet on the feeding of children issued by Columbia University.1 1 The Feeding of Young Children, ...
- Chapter XV. The Character And Food Value Of Certain Commercial Articles
- Within the last three or four decades proprietary articles, either real or so-called foods, have been offered to the public in greatly increasing numbers. These have very properly received special con...
- A. Meat Preparations, Extracts, Fluid Extracts, Meat Juices
- 286. True Meat Extract In order to judge intelligently the commercial meat extracts as they actually are, we should first consider what a real meat extract is. The manufacture of these preparations ...
- B. Breakfast Foods
- 288. Sources And Kinds The so-called breakfast foods are sold under a great and steadily increasing variety of names and forms. They are extensively used, being now found on the table of nearly ...
- Breakfast Foods. Part 2
- 291. Digestibility As the processes of manufacture have not rendered these preparations greatly unlike the cereal grains in which they have their source, except in some of them to dextrinize part of ...
- Breakfast Foods. Part 3
- 293. Money Cost We can now consider intelligently the cost of breakfast foods, for this is practically the only question the housewife needs to raise. The pound cost of such foods varies greatly, ...
- C. Alcohol In Nutrition
- Immense quantities of alcohol are consumed by the human family in such beverages as koumis, kephir, beers, wines, and the strong drinks, whiskey, brandy, gin, and rum, the intemperate drinking of many...
- Chapter XVI. The Preparation Of Food
- The variety of food preparations that are served on the tables of well-to-do families is almost endless in number, and human ingenuity seems to be exercised to the limit in devising new ones. It is no...
- A. Chemical Reactions Or Changes Due To Specific Causes
- The chemical reactions that need to be considered under this head are the evolution of carbonic acid for lightening bread and cake, and the action of acids upon coagulable proteins. 297. The Evolutio...
- B. The Effect Of Cooking, Or The Action Of Heat Upon Foods In Roasting, Frying, Baking, And Boiling
- 299. Effect Of Cooking On Tissues All methods of applying heat, whether dry or wet, modify the mechanical condition of raw foods. Both dry and wet heat harden the tissues of meat, and wet heat, or ...
- Chapter XVII. Food Sanitation
- Food sanitation is now a subject of the highest importance. Either because of their source or condition, human foods may be the direct cause of disease, sometimes because they communicate to the human...
- A. Cow's Milk
- There is no food which has been the subject of more investigation as to its sanitary relations, or concerning which there has been more regulative legislation in order to insure healthful quality, tha...
- Cow's Milk. Part 2
- 308. Effect Of Adulteration It cannot be claimed that the adulteration of milk with water renders it unsanitary or unhealthful, except that the food value may be reduced to a point that, in ...
- Cow's Milk. Part 3
- 312. The Introduction Of Pathogenic (Disease) Germs After The Milk Is Drawn It is well established that epidemics of typhoid fever have been caused by the distribution of the germs of this disease ...
- B. Water As A Source Of Disease
- No article of food is used more constantly or in larger quantities than is water. At the same time, no food material is more dangerous as a carrier of disease. This is shown by the serious epidemics o...
- C. Relation Of Ice To Health
- Ice is now very generally used for domestic purposes, especially in cities. As a means of maintaining low temperatures for the preservation of food materials it is extremely useful. Used in this way, ...
- D. Unhealthy Meats And Vegetables
- While water and milk are doubtless the most important food materials in their relation to disease, other foods should be considered in this connection. These include meats, raw oysters, milk products,...
- Unhealthy Meats And Vegetables. Continued
- 322. Raw Oysters As A Source Of Disease There is no doubt but that at least one epidemic of typhoid has been caused by infectious material contained in uncooked oysters. Reference is made to twenty-...
- E. Effect Of Food Preservatives Upon Health
- A practice has developed on the part of manufacturers and handlers of such food materials as meats, fish, canned goods, and sauces, of applying to these, or introducing into them, certain compounds kn...
- Effect Of Food Preservatives Upon Health. Continued
- 327. Use Of Food Preservatives A Doubtful Policy After the investigation and discussion of the past, there is not a general agreement that the policy of permitting the introduction of preservatives ...
- Chapter XVIII. The Preservation Of Food
- The preservation of food materials may be considered from two points of view: (1) the holding in good condition for a sufficient length of time the current supply of food, and (2) the preservation for...
- The Preservation Of Food. Part 2
- 332. The Cellar As A Storage Place The aim in holding, vegetables and fruits is to maintain them in a fresh, crisp condition by preventing the evaporation of water from their tissues and also to ...
- The Preservation Of Food. Part 3. Insects
- 334. Insects There is more or less loss of food materials through the depredations of insects. Housewives have often found an insect infestation of foods a troublesome matter to deal with. Several ...
- Diagrams Of Cuts Of Meat From Various Animals
- In the subsequent table of composition of food stuffs are given the analyses of a great variety of cuts of meat. The diagrams1 which follow show very clearly the parts of the animal from which the cu...
- Chemical Composition of American Food Materials
- The figures in black type are the averages of several analyses of the materials of the same definite character. The figures in Roman type represent single analyses or the averages of all analyses of s...
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