Practical Problems Of Diet And Nutrition | by Max Einhorn
The knowledge of nutrition and diet should be the A B C of the physiologist and physician. Without it no rational treatment of any disease is possible. With a full understanding of it many states of invalidism can be greatly ameliorated or completely cured. On several occasions I have written papers dealing with important questions relating to diet. In these, some general known principles in connection with experience of my own of practical value have been discussed in detail. In all of them special stress was laid upon the great importance of sufficient nutrition. Feeling convinced that these papers on diet will be of material aid to the practitioner in the treatment of disease - and appreciating also that such articles, even if once read in the medical journals, are quickly forgotten - I have decided to collect them in the form of a monograph. It is my sincere hope that this booklet will prove of some service to the medical profession in promulgating the paramount importance of a sufficient nutrition
| Title | Practical Problems Of Diet And Nutrition |
| Author | Max Einhorn |
| Publisher | William Wood And Company |
| Year | 1905 |
| Copyright | 1905, William Wood And Company |
| Amazon | Practical Problems of Diet and Nutrition |
By Max Einhorn, M.D, Professor of Medicine at the New York Postgraduate Medical School and Hospital and Vis Physician to the German Hospital, New York.
I. The Art Of Eating Properly (Euphagia) And The Harm Of Eating Too Rapidly And Too Slowly (Tachy-Phagia And Bradyphagia)- Eating or partaking of food is our principal means of sustaining life. Without this the organism cannot thrive, cannot gain in weight (grow), and can exist only a short while. During the time of total...
- Euphagia
- Like all natural processes, the partaking of food, if done in a correct manner, affords the body pleasure and satisfaction. For this purpose, however, the organism must be prepared by previous work an...
- Bradyphagia
- By bradyphagia (eating too slowly) we understand a condition in which eating is performed abnormally slowly, so that the organism is thereby injured. In general, we as physicians will more often have...
- Treatment Of Faulty Eating (Tachyphagia And Brady-Phagia)
- All persons who eat too fast should be warned by their physicians. They should be told to take more time for their meals and to chew their food thoroughly. If the time for eating is occasionally too s...
- II. Dietetics In Diseases Of The Stomach And Intestines
- Dietetics, or the doctrine of nourishment, has taken an important part in the treatment of the sick ever since the time of Hippocrates; but, although the dietetics of the diseases accompanied by fever...
- II. Dietetics In Diseases Of The Stomach And Intestines. Continued
- Food only to a small extent serves the purpose of reconstructing tissue waste; in its largest part, however, it is utilized for generating the heat requisite for the maintenance of life. For that reas...
- 2. Dietetics In Acute Diseases Of The Stomach
- The principle of rest here occupies the first place. In acute gastric catarrh one gives, during the first two or three days, in which, usually, there is a total loss of appetite, only very little nour...
- 3. Dietetics In Chronic Affections Of The Stomach
- While in acute diseases of the stomach we paid most attention to giving rest to the organ - for here even an insufficient nutrition and the loss of several pounds of bodily weight is not of much impor...
- Dietetics In Chronic Affections Of The Stomach. Continued
- Among the laity, as well as often among medical men, there are prejudices against certain forms of food. Thus, for instance, until recently one forbade all kinds of fat, even butter, in all dyspeptic ...
- The Diet In Diseases Of The Intestines
- The general rules are the same as for the diseases of the stomach. Acute disturbances must be treated on the principle of rest, permitting only liquid and semi-liquid foods in small or moderate quanti...
- III. The Diet Of Dyspeptics
- A FEW years ago I had the honor of reading a paper before this society, on Dietetics in Diseases of the Stomach.2 To-night I wish to discuss more fully a few points which are of eminently practical ...
- The Diet Of Dyspeptics. Continued
- Case II Mrs. Caroline A -, 65 years old, had suffered for the last four years, off and on, from dyspeptic symptoms. During the last five or six months her condition grew materially worse. The patient...
- IV. Sitophobia Of Enteric Origin
- Sitophobia, meaning fear of food, is a condition which may last a long period of time and, if not successfully treated, may endanger life. It is therefore natural that this subject should command the ...
- V. Sitophobia And Inanition, And Their Treatment
- By his studies in alimentotherapy, which owes its introduction to Lis efforts, von Leyden has achieved immortal fame in medicine. The same may be said of S. Weir Mitchell, who at an earlier date publi...
- Sitophobia And Inanition, And Their Treatment. Part 2
- According to von Noorden,3 the body during total abstinence burns up about 1 gm. of albumin and 3.5 gm. of fat per day and kilo of bodily weight. Samuel describes the symptoms of complete inanition a...
- Sitophobia And Inanition, And Their Treatment. Part 3
- Treatment In complete inanition lasting twenty-four hours or longer, the treatment consists in carefully administering easily digestible fluid or semifluid food in not too large amounts. It is quite ...
- VI. The Art Of Increasing And Diminishing The Bodily Weight At Will
- The physician is frequently confronted with the problem of modifying the bodily weight in one or the other direction. Many chronic maladies are accompanied by considerable loss of weight, and in their...
- Work And Heat
- With increased muscular work the expenditure is much larger, as is evident from the above. Lavoisier was the first to recognize this important law. Zuntz2 has distinguished himself in this field by ma...
- Increasing The Bodily Weight
- If we desire to obtain a rise in bodily weight, we must introduce into the body larger amounts of food, and especially nutriments of a high caloric value. Practically we proceed as follows: We inquire...
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