This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
While the course of the majority of all diseases is obviously influenced by the quantity and quality of the food eaten, there are particular diseases which are directly caused by improper diet. This causative relation concerns:
I. Insufficient food. II. Overeating and overdrinking. III. Food in itself wholesome, but which is injurious because the ingredients are not properly balanced. IV. Food containing parasites or their embryos. V. Food containing ptomaines. VI. Food containing other poisons, grain poisoning, etc. VII. Food containing adulterants. VIII. Food containing micro-organisms. IX. Food which is in itself wholesome, but against which personal idiosyncrasy exists. X. Alcohol as a food and poison.
The general effects of starvation have been described in the study of the proper quantity of food (p. 301). The effects of the deprivation of water are discussed on p. 43. Insufficient food may cause the condition of marasmus, and is an important agent in producing some forms of anaemia. (See Marasmus).