Nutrition And Dietetics | by Winfield S. Hall

A manual for students of Medicine, for trained nurses, and for dietitians in hospitals and other institutions

Title	Nutrition And Dietetics
Author	Winfield S. Hall
Publisher	D. Appleton And Company
Year	1910
Copyright	1910, D. Appleton And Company
Amazon	Nutrition And Dietetics

By Winfield S. Hall, Ph.D., M.D., Professor Of Physiology, Northwestern University Medical School; Lecturer On Physiology And Dietetics In Mercy Hospital And Wesley Hospital, Chicago

Preface: During more than ten years the author has been presenting the subject of nutrition and dietetics to classes of undergraduates in medicine and to the nurses of two large city hospitals. Both lecturer ...

Introduction: The most interesting subject in the whole realm of human thought is life. One of the first things that an observing person notices is that the whole world may be divided into two realms: First, the re...

Chapter I. The Needs of The Body. A. The Chemical Composition Of The Body: When man began first to think of the material composition of his body, he naturally assumed it to be composed of special and very precious materials. The science of chemistry has, however, step by ste...

B. The Needs Of The Body In Growth And Repair: A most obvious and direct inference from the facts set forth under the preceding section is that the body needs for its growth and repair such elements as enter into its construction. While this is tr...

C. The Needs Of The Working Body: The body is analogous to an engine. The working engine needs fuel, whose oxidation supplies the heat required to set the engine in motion. In a similar way the working body requires fuel, whose oxidat...

Chapter II. Natural Foods. A. Foods For Young Plants: In the previous chapter something was said of the food required by a growing corn plant after it has reached a stage in its development in which it is independent of the parent plant and is able to li...

B. Foods For Young Birds: Young birds begin their development within an eggshell. The young chick lives three weeks in the shell before it sees the light of day. If we study an egg that has not been incubated, opening the shel...

C. Food For Young Mammals: Mammals develop their young within the body of the maternal organism. Young mammals, like young birds, begin their development in an egg, but the mammalian egg is too minute to afford nourishment beyo...

D. Characteristics Of Natural Foods: Reviewing briefly the food used by young plants, birds, and mammals, we find: Plants living upon proteins, starch, sugar, fat, and salts. Birds living upon proteins, fat, and salts. Mammals living upo...

Chapter III. Foods Defined And Classified. A. What Is A Food?: A food is any substance which will supply the material needs of the body. These material needs, as shown above, are in two directions: First, constructive, and second, energy-producing. The constructi...

B. Classification Of Foodstuffs: The word foodstuffs (food materials) is a technical term applied to those substances or chemical combinations which are used by animals for food. Starch is a foodstuff. So also are sugar, fat, protein...

C. Classification Of Foods: As stated above, foods are articles of diet as found in the market. Foods are usually mixtures of foodstuffs. Bread, for example, represents all the foodstuffs. Milk is a food which contains sugar, fa...

Group I. Inorganic Foods: Of the inorganic foods water may well take precedence in our discussion, because it comprises about sixty-six and two thirds per cent of the body. So much of the body is composed of water that it has ...

Group II. Organic Foods: This group of foods comprises a great number of highly complex substances, usually of vegetable sources, but whether directly from vegetables or from animals, they all owe their complex composition to...

Division A. Carbonaceous Foods: This term is used to include all those foods whose principal constituent is carbon. The carbonaceous foods are the fuel foods. All of these foods are composed of carbon, hydrogen, and oxygen. The suga...

Class 1. Sugars: The sugars important to the dietitian are glucose, cane or beet sugar, and maple sugar. Glucose is manufactured from corn by a conversion of the starch to sugar. This sugar made from corn differs from...

Class 2. Starches: The most important carbonaceous food which we use is starch. Most of our starch comes from potatoes and the cereals, such as corn and wheat. Under this head we will discuss, however, those starch food...

Class 3. Roots And Tubers: This class of foods represents a division of the vegetables, while the class green vegetables represents another portion. The division into these two classes, roots and tubers and green vegetables, is...

Class 4. Green Vegetables: As explained above, this division of the vegetables includes those that are perishable and for that reason marketed in season, though the season may be greatly prolonged in the great metropolitan mark...

Class 5. Fruits: While fruits technically include all those plant products which bear or contain the seed, we shall include in our dietetic class of fruits only the pulpy fruits. From a dietetic standpoint, the most p...

Fruits. Continued: Group C. Sweet Fruits Under this head we will enumerate as typical examples figs and dates, which contain so large a proportion of sugar as to make them important articles of diet in countries where ...

Class 6. Fats: While the fats are carbonaceous foods, the nutrient material of fats is quite different from that of starches and sugars, as explained above. The fats contain a large proportion of carbon and a propor...

Division B. Nitrogenous Foods: As explained above, the animal body has two general needs: first, for building material and repairs; second, for fuel. The nitrogenous foods furnish the building material, and the carbonaceous foods t...

Nitrogenous Foods. Part 2: Upon such a diet the Eskimos lead an active and vigorous life. Their endurance and resistance to low temperature is shown in their excursions in company with white men in exploring the polar regions. ...

Nitrogenous Foods. Part 3: Dietary reforms should probably not be in the line of new kinds of diet, but in the line of the moderate, abstemious use of any wholesome mixed diet and its thorough mastication. The most important pr...

Nitrogenous Foods. Part 4: Muscle tissue proper is made up of minute threadlike cells that lie side by side and are so small that the individual cells may be seen by the microscope only. In the living animal the contents of the...

Meat Preparations: Many attempts have been made to produce meat preparations which shall be not only pleasing to the taste, but also nourishing. One of the earliest of these preparations put upon the market was Liebig's...

Class 2. Eggs: As mentioned above, eggs have been used from time immemorial as a source of nourishment. While eggs of many different species of birds have been at different times used for food, the egg of the domest...

Division C. Carbo-Nitrogenous Foods: As has been stated, this division of organic foods includes those foods which contain too much nitrogenous material to justify their classification among the carbonaceous foods, and too much carbonace...

Class I. Cereals: Cereals are the seed of cultivated grasses. This name dates back to mythological times when the goddess Ceres is supposed to have been first to cultivate these grasses and to gather their seeds for fo...

Cereals. Continued: Green Corn When the corn is in the milky stage of its development, which it reaches in July and August, the kernels are sweet and tender and possess a flavor pleasing to most people. This green corn ...

Breads: The most widely used wheat food is bread, and this exists in many different forms and varieties. As made in the home bread is usually made from a yeast sponge, prepared by mixing the yeast with a fl...

Class 2. Legumes: The legumes are the seeds of peas, beans, lentils, and peanuts. These seeds differ from the cereal seeds in containing a very much larger proportion of protein, as is shown by the accompanying table, ...

Peanuts: While peanuts are legumes, their large proportion of oil gives them an important point of similarity to nuts in their chemical composition. Furthermore, their use has been like that of nuts rather tha...

Class 3. Nuts: Nuts are the seeds of certain trees and shrubs. The typical nut possesses a dry, woody outer shell, and a dry, brownish inner coat. The meat or kernel of the nut may be readily removed from the shel...

Class 4. Milk: This is a complete food because the various foodstuffs exist in proportions and in quantities sufficient to sustain life for an indefinite period. While milk in Nature's plan is the sole food for youn...

Milk. Continued: Contamination of milk should be strictly guarded against and a thorough inspection should determine not only the fault mentioned above, but should also detect such grosser contamination as the presenc...

D. Food Accessories. Beverages: There are many substances which are taken with the food and which influence considerably the processes of nutrition, but which are not foods. These substances are called food accessories, and may be ...

Condiments: 2. Condiments are substances added to food to give it a flavor or to modify its flavor. Examples are: Pepper, nutmeg, cinnamon, cloves, allspice, sage, thyme, mustard, ginger, mace, horseradish, vanil...

Intoxicants: 3. Intoxicants are beverages, such as a cider, beer, ale, wine, brandy, etc., the active principle of which is ethyl alcohol. Ethyl alcohol possesses several characteristics in common with the carbona...

Chapter IV. The Preparation Of Foods. A. The Care Of Perishable Foods: Under this head it is proposed briefly to discuss the immediate care in the kitchen of these perishable foods. Preservation of perishable foods, such as meats and fruits for use at some future time, w...

B. Food Preservation: Under this head we will discuss the methods of preparing perishable foods so they may be preserved for an indefinite length of time. Fruits which are in season only a few weeks during the year may, if...

C. Artificial Food Preparations: A volume might be written in description of the unending list of patent and proprietary food preparations. Many, perhaps most all, of these are prepared with the sincere desire and earnest attempt to ...

D. Cooking: While fruits, nuts, and some vegetables may be and are eaten raw, man has from early times cooked meats and cereals. The cereals were first probably parched among the coals. Primitive peoples barbecue...

Methods Of Cooking: Methods of cooking discussed in the light of the above general principles: I. Boiling In boiling the moisture is unlimited, but the heat is limited to the boiling point of water, which at standard a...

Part Two. The Use Of Foods In The Body. Chapter V. The Digestion of Food: It is proposed in this chapter to describe briefly the processes of digestion. It is assumed that the reader is well acquainted with the structure of the digestive system, including a knowledge of the...

A. Salivary Digestion: This term is applied to that part of the general digestive process brought about by the saliva or the secretion of the salivary glands of the mouth. This process naturally begins in the mouth, but it ...

B. Gastric Digestion: Gastric digestion is so called because it takes place in the stomach under the influence of the gastric juice. Gastric juice consists of ninety-nine and a half per cent water, one half per cent solids...

C. Intestinal Digestion: The food which enters the duodenum from the stomach through the pylorus is changed from acid to alkaline reaction through the agency of sodium carbonate, which is abundantly secreted in all of the int...

D. Interrelations Of The Digestive Organs: It will be remembered that the flow of saliva is modified by the appetite as well as by the length of time through which mastication is continued. The flow of gastric juice is modified by the appetite...

Chapter VI. The Absorption Of Food: As indicated in a preceding chapter, the digestive process seems to have for its end the preparation of food for absorption. The insoluble and indiffusible solids of the food must be made both soluble...

A. Part Performed By Different Segments Of The Canal: Stomach The stomach is not an important absorptive organ. A certain amount of absorption, however, takes place through its walls into the capillary loops tributary to the gastric veins. As already in...

B. Absorption Of Different Foodstuffs: While this subject has been in a way covered in the preceding paragraphs, there will be some value in a regrouping of the facts. Water Water is absorbed to a certain small extent from each segment o...

C. The Course Taken By The Absorbed Foods: In our description of the villus we mention the two kinds of vessels, blood capillaries and lymph radical, representing the two portions of the circulatory system. All absorbed food is taken into one ...

Chapter VII. The Assimilation And Use Of Food: Having now followed the foods in all their physical and chemical changes, until we find them in circulation in the blood, we come to a consideration of those processes which are really the fundamental...

A. The Work Done In The Liver: The liver is the great chemical laboratory of the body. A very large part of the chemical work done in the body is accomplished in the liver. As mentioned above, the liver receives from the portal vei...

B. The Work Done In The Muscles: The muscles, representing the contractile tissue of the body, are the scene of a most extensive oxidative process during the time of their contractile activity. Furthermore, inasmuch as the body heat ...

C. The Work Done In The Nervous System: While the work done in the nervous system is no less important than that done in the muscular system, it seems to require a very much smaller oxidation of food materials. However, a certain amount of ...

D. Summary: Tracing The Foodstuffs Through The System: 1. Carbohydrates These are absorbed as monosaccharids transported to the liver, built up into glycogen, stored there for a time, then when they are needed, broken up into monosaccharids again, carrie...

E. Food Reserves: It not infrequently happens that an amount of food more than sufficient to supply the needs of the body is ingested. Among animals, which are subjected to the conditions of the change of season, it is...

F. Body Heat And Heat Regulation: Reference has been made repeatedly to the heat liberated as a result of the oxidation of foods, and of tissue elements. The heat of the body arises from these sources only. As heat is continually leav...

Heat Regulation: For those who have the care of the sick, heat regulation is a matter of very great importance, because it has to do with the care of the fever patient. The temperature of the body can rise above the n...

Chapter VIII. Getting Rid Of Waste Material: Whenever food or fuels are burned, oxidized for the energy which they contain, products of oxidation accumulate and must be eliminated. This is as true in the animal body as in the engine. In the latt...

Part Three. Diet In Health. Chapter IX. Fuel Value Of Foods: In the preceding pages reference has been frequently made to the fuel values of food and an analogy drawn between the use of fuel foods in the animal body and the use of fuels in an engine. It is a we...

C. Rations For An Average Case: Let us take the case of an average-sized man engaged in light work. An average menu for one day for such a man might be as follows: Bread, one pound (453.6 grams); lean meat, half a pound (226.8 grams...

Chapter X. The Menu. A. General Principles Governing The Construction Of The Menu: There are certain fundamental principles which should govern the dietitian, the physician, the nurse, and the mother, in choosing a diet for those under their care. In the first place, if one is choos...

B. Empirical Food-Balance In "Dishes": In studying the dietaries of people in all times, it is very interesting to note that the use of composite foods is universal, and further, that these compounded foods are composed of the ingredients ...

C. Typical Menus For Average Conditions. 1. A Student's Menu: Let us take the case of a young man of twenty-one, who has reached his full stature of physical growth. He is in good health, but restricted in means. He must, therefore, practice economy in his food,...

2. A Football Player's Menu (New Regime): It used to be customary for the football player to be stuffed like a Thanksgiving turkey. As a common result of the gross overfeeding of these football players, they were almost certain within two or ...

Chapter XI. Food For Healthy People. A. Food For The Growing Child: It is proposed, under this topic, to make no reference to food for the infant, as this is to be very fully discussed in the succeeding chapter. After the child has reached the age of one year he shou...

B. Food For The Adolescent: The adolescent period begins in the girl usually about the thirteenth year, and the boy usually about the fourteenth year. In both sexes the adolescent period is marked by great physical growth and de...

C. Food For The Athlete: The high-school boy of athletic tendencies needs no other food than that outlined above for the adolescent. Under this topic I would mention certain general principles to be applied to the dietary of ...

D. Food For The Sedentary: Those people who are confined indoors and whose work is largely with the brain rather than with the muscles require a diet adapted to their needs, rather than one adapted to the needs of the lumberman...

E. Food For The Laborer: As a rule, laborers work either outdoors or exposed to a temperature either considerably below 70 F. or considerably above. Men working in foundries and smelting works, stokers on steamships, fir...

F. Food For The Obese: We propose at this time to discuss, not the pathologically obese, but simply to suggest rational dietary changes for those individuals who show a tendency to accumulate an amount of adipose tissue gre...

G. Food For The Anemic: We propose here to discuss not the serious cases of chlorosis and pernicious anemia, but those cases of mild, simple anemia where the disturbance of nutrition is only slight, or at least has not reach...

H. Food For The Aged: By aged in this connection we refer less to people who have reached a particular number of years of age than to people who have reached such an age as to have retired from all vigorous activities. Som...

I. Food For The Constipated: Inasmuch as constipation is a condition that is brought about less by the diet than by other conditions, usually departures from good hygiene, we must not look upon the change of diet as an adequate t...

Chapter XII. Food For Normal Infants: By Joseph Brennemann, Ph.B., M.D., Department of Pediatrics, Northwestern University Medical School The striking thing about the newborn infant is its utter helplessness and lack of development as co...

A. The Alimentary Tract Of The Newborn Infant: 1. Anatomy The alimentary tract of the newborn infant differs in many details from that of the adult. The mouth is free from teeth until the sixth or eighth month. This naturally restricts the food t...

B. Breast Feeding: The only food that meets all of the infant's requirements is human milk. This is especially true during the first few weeks of life, when any artificial feeding is often a dangerous substitute. Breast...

Breast Feeding. Part 2. Intervals Between Nursings: The baby should be put to the breast quite regularly from the first day, both to accustom it to nursing and to stimulate the breast to free secretion. After the first two or three days, two-hour inter...

Breast Feeding. Part 3: 4. Conditions That Affect The Mother's Milk (a) Nervousness, worry, grief, insomnia, an erratic temperament, have a decided influence on the milk supply, and so on the baby. Erratic, nervous mothers ...

C. Mixed Feeding: If the mother does not have enough milk properly to nourish her baby, one or more breast feedings can be replaced each day by a bottle. Under careful control by weekly weighing, this substitution can ...

D. Artificial Feeding: The only substitute for breast milk that contains in any degree the same properties is the milk of some other mammal. No other fat or protein can take the place of that of milk. The milk of each kind ...

Artificial Feeding. Part 2: Feeding Intervals Long intervals between feedings are indicated here still more strongly than in breast feedings. Cow's milk leaves the stomach more slowly, an ordinary feeding requiring at least two...

Artificial Feeding. Part 3. Care Of Milk: Milk procured and kept under favorable conditions will remain sweet for many days. The essential points in procuring a milk that is safe for infants are the following: (a) Utmost cleanliness, aseps...

Part Four. Diet In Disease. Chapter XIII. Infant Feeding In Abnormal Conditions: By Joseph Brennemann, Ph.B., M.D., Department of Pediatrics, Northwestern University Medical School The infant is a peculiarly delicate organism that responds more quickly to nutritional insults than...

A. Nature And Cause Of Nutritional Disturbances: The nutritional disturbances that occur during infancy are manifold, varying all the way from slight discomfort, vomiting, and other evidences of indigestion, to the severest intoxications, such as ch...

B. Nutritional Disturbances Due To Food: These disorders are caused by too much or too little food, or too much or too little of one or more of the different food elements. Of these, overfeeding is by far the most important, and the fat and ...

1. Nutritional Disturbances In Breast Feeding - (A) Overfeeding: This occurs especially during the first few months before the baby and the breast have become adapted to one another. The baby gets either too much milk at proper intervals, or, more commonly, too muc...

(B) Underfeeding: This occurs if the mother has an inadequate supply of milk, or, more rarely, if it is of poor quality. There is, naturally, no evidence of indigestion, and yet a failure to gain normally in weight, or...

Nutritional Disturbances Caused By Fat: The fat is the chief disturbing element in feeding cow's milk. So true is this that fat overfeeding and milk overfeeding are practically synonymous. Vomiting is peculiarly characteristic of overfeedin...

Nutritional Disturbances Caused By Carbohydrates. Starch and Sugar: When starchy food is made the important part of a young infant's food, as in the mistaken use of certain baby foods or in the prolonged use of cereal concoctions, crackers, potatoes, etc., quite def...

Nutritional Disturbances Caused By Protein: On account of the firm curd produced in cow's milk by the addition of gastric juice (rennin), and because of the regular occurrence of curdsin the bowel movements during indigestion, the casein of c...

3. Food Intoxication (Alimentary Intoxication, Finkelstein): In the course of the acute and chronic nutritional disturbances that have just been outlined, new and startling symptoms are apt to appear commonly quite suddenly, less often more gradually. The baby ...

IV. The Stage Of Intoxication: The prodromal stages of a food intoxication may be well marked into stages of considerable length, as indicated above. Again, they may follow one another so rapidly that the child is first seen in the...

(C) Treatment Of Food Disorders. - Prophylaxis: In feeding healthy babies our constant aim is to keep them free from these disturbances. It is for this reason that long intervals between feedings and caloric and volumetric control are so urgently r...

C. Scorbutus - Infantile Scurvy - Barlow's Disease: This is apparently a purely dietetic disorder occurring during the first two years of life, and most frequently during the middle and latter part of the first year. The etiology is not as yet wholly c...

D. Rachitis (Rickets): This is a fundamental nutritional disturbance, occurring most frequently between the sixth and eighth months, and is due to a combination mainly of improper food, poor hygienic surroundings, race, and...

E. Dysentery Or Ileo-Colitis: As the name implies, we have here an inflammatory condition, often with extensive ulceration of the colon, and of the distal portion of the small intestine. The Shiga bacillus is the most common or e...

F. Infant Feeding During Acute Illness: During acute illness in infancy from any cause, and especially in fevers, there is a temporary partial or complete cessation of the function of digestion and assimilation, and the food should be mater...

Chapter XIV. Principles Of Sick-Room Dietetics. A. Choice Of Foods For Sick People: The importance of a wise choice of food for invalids can hardly be overestimated. The problem of a proper choice is not by any means a simple one. Certain fundamental principles should govern this cho...

Choice Of Foods For Non-Febrile Acute Conditions: Simplest of all these cases for the dietitian is the care of the surgical case and the childbed case. As a rule, the patient has a good appetite and good digestion. The patient has been active and in ...

2. Choice Of Foods For Acute Febrile Conditions: The onset of infectious diseases, as pneumonia, is almost invariably associated with a complete loss of appetite on the part of the patient. Sometimes this may be ushered in with actual nausea; all su...

3. Choice Of Foods For Chronic Diseases: Among the chronic diseases may be mentioned valvular disease of the heart; interstitial nephritis, degenerative diseases of the liver; degenerative diseases of the nervous system, as locomotor ataxia....

B. The Serving Of Food To The Sick: In feeding the sick, whether in the home or in the hospital, we are very likely to be governed by the three-meal-a-day tradition, and by the sentiments of interested friends rather than by sound judgm...

C. Rectal Feeding: Not infrequently the physician and nurse are confronted with a condition where the feeding by way of the mouth is impossible for a period of a few days, or even in rare cases perhaps weeks. If such a ...

D. Alcohol In The Sick-Room: The old claim that alcohol is a food makes it necessary to make some statement here regarding its use in the rick-room, notwithstanding the fact that it has recently been shown to have no food value. ...

Chapter XV. Dietetics In Fevers And Infectious Diseases. A. Fevers In General: Practically all infectious diseases are ushered in with fever. Sometimes the fever continues throughout the course of the disease until convalescence begins. On the other hand, fever, as a rule, means...

B. Choice Of Foods For Infectious Diseases: Having thus described in some detail the principles to be followed in all fever cases, it remains now simply to apply these principles to the various infectious diseases. Those diseases which require ...

Group II. Choice Of Foods For Typhoid Fever: Of all the infectious fevers, this one presents the greatest difficulty to the dietitian. The responsibility of the dietitian is greatly increased because of the fact that about the only treatment tha...

Group III. Choice Of Foods For Tuberculosis: Tuberculosis, particularly pulmonary tuberculosis, is an infectious disease in which the metabolism of the body is more or less seriously disturbed. One of the first symptoms diagnostic of tuberculosi...

Choice Of Foods For Tuberculosis. Part 2: It goes without saying that if cooked meat is cut up into chunks and swallowed whole it might embarrass the digestion, but there is no rational indication for doing by machinery the work that is suppo...

Choice Of Foods For Tuberculosis. Part 3: After lunch the patient repairs to his couch again and rests quietly, dozing, if possible. He may combine this rest, as he did the morning rest, with a sun bath. After his rest, if the weather is not ...

Chapter XVI. Dietetics In Diseases of The Digestive System: We found from the previous chapter that in infectious diseases the dietitian has to deal with disturbances of the metabolism, while the digestive system is, as a rule, in a fairly normal condition and...

A. Choice Of Foods For Gastritis: Acute Gastritis The most important symptom in acute gastritis is nausea and vomiting. Following the general principle stated above in all acute conditions where nausea and vomiting are symptoms, ther...

Choice Of Foods For Hypochlorhydria: As the name suggests, this condition is characterized by a diminution of the hydrochloric acid and is likely to occur as a sequel to the condition just described. As the hydrochloric acid is an essent...

B. Choice Of Foods For Dilatation Of The Stomach: This condition may be caused by habitual excess in eating and drinking, or it may follow such general conditions as neurasthenia, or anemia, in which conditions there is a progressive weakening of the...

C. Choice Of Foods For Round Ulcer Of The Stomach: This condition is characterized by great irritability of the stomach, pain due to the irritation of the denuded surface, and vomiting of blood which issues from the denuded surface. The most rational ...

D. Choice Of Foods For Cancer Of The Stomach: This condition is, of course, a most serious one. The growth is likely to be near the pylorus and seriously to interfere with the passage of foods through that opening. When the condition is associate...

E. Choice Of Foods For Diseases Of The Intestines. Acute Enteritis: The term enteritis is applied to the inflammation of the intestinal mucous membrane. The condition is analogous to gastritis and is divided like that into the acute and chronic condition. Acute enter...

Choice Of Foods For Intestinal Obstruction: Intestinal obstruction may be due to intussusception, stricture, tumors, or foreign body. Naturally, where the obstruction seems to be complete, the case is a very serious and urgent one, and the best...

F. Choice Of Foods For Diseases Of The Liver: This organ is subject to several degenerative changes, as fatty degeneration, fatty infiltration, cirrhosis, etc. It not infrequently happens that there is a tendency to the accumulation of biliary co...

Chapter XVII. Dietetics In Disorders of Nutrition. A. Obesity: In an earlier chapter we discussed the deposit of food reserves in the system. It was there set forth that whenever the amount of food taken into the body exceeded the requirements of the body, the ex...

B. Dietetics In Diabetes: The most common form of this disease is called diabetes mel-litus, so called because the urine contains sugar, but not all cases of sugar in the urine or glycosuria should be classified as diabetes, b...

Dietetics In Diabetes. Part 2: Finally, another difficulty that the dietitian always meets in diabetes is the tendency to constipation. It is a matter, however, of the greatest importance that the bowels be so regulated as to produ...

Dietetics In Diabetes. Part 3: Van Noorden has given four tables of foods which are important to the dietitian in arranging the diet of a diabetic. The first group contains a list of those foods that are unconditionally allowable...

C. Dietetics In Gout: This is a disease of luxury and intemperance. It is likely to visit people, especially men of past middle age who have for many years indulged in heavy foods, such as rich pastries and puddings, meat ...

D. Dietetics In Scurvy: While gout is a disease of luxury, scurvy is a disease of privation. This privation may be caused by penury or it may be caused by isolation. Sailors and soldiers isolated from markets and gardens, an...

Chapter XVIII. Diseases Of Organs Of Excretion, Circulation, Respiration, And Of The Skin. A. Diseases Of The Kidneys. 1. Acute Nephritis: This disease is characterized by the appearance of albumin and casts in the urine. The loss of this albumin from the blood leads to a disturbance of nutrition. Whenever organs become diseased, the ra...

B. Choice Of Foods For Diseases Of The Circulatory System: 1. Chronic Valvular Disease Of The Heart This condition of the heart leads to a disturbance of the work of the kidneys, because of a change of the volume of blood flowing through them and of the bloo...

C. Choice Of Foods For Diseases Of The Respiratory Organs: 1. Acute Infections Acute infections, such as acute bronchitis, broncho-pneumonia, lobar pneumonia, and pleurisy, are treated as acute infectious diseases outlined in a preceding chapter. 2. Chronic...

D. Choice Of Foods For Diseases Of The Skin: A more or less direct relation between the diet and skin conditions is not infrequently observed. It is therefore a matter of some importance to regulate the diet in many, if not most, cases of skin d...

Appendix I. A. Classification Of Diets. Classification Of Diets. I. Beverages: 1. Water Pure and carbonated; mineral waters, containing iron, sulphur, lithium, etc. 2. Fruit Juices Grape juice, apple juice, pineapple juice, orangeade, lemonade. 3. Carbonated Bottled Drinks ...

Classification Of Diets. II. Liquid Foods: 1. Milk Whole or skimmed; peptonized; boiled; sterilized; pasteurized; milk with limewater, Vichy, Apollinaris, etc. Milk with equal parts of farinaceous liquids; albuminized milk, with white of egg....

Classification Of Diets. III. Semi-Solid Foods: 1. Jellies (a) Meat jellies and gelatin; veal, beef, chicken, mutton. (b) Starch jellies (fruit-flavored); cornstarch, arrowroot, sago, tapioca. (c) Fruit jellies and gelatin. 2. Custards (a) Jun...

Classification Of Diets. IV. Solid Foods: (Suitable for Invalids) 1. Cereals (a) Porridges and mushes - Oatmeal, corn meal, wheat, rice, etc. (b) Dry preparations - Shredded wheat biscuit, corn flakes, etc. Puffed rice, puffed wheat. 2. B...

B. Recipes. Classification Of Diets. Beverages: It is proposed here to give a brief treatment of those foods that are not usually given in household books of recipes. Every dietitian will, of course, have in his possession and be familiar with the ...

Classification Of Diets. Liquid Foods: Meat Juice Meat juice is always undiluted, and may be extracted in three ways: (1) Broil quickly or even scorch small pieces of beef. Squeeze out the juice with a lemon squeezer, previously dipped i...

Classification Of Diets. Semi-Solid Foods: Jellies. - Meat Jellies Meat jellies are made in two ways: (1) Cook soup meat (containing gristle and bone) slowly for a long time in just enough water to cover. Strain and set the liquid away in a ...

Classification Of Diets. Solid Foods: Egg Preparations. - Soft-Boiled Eggs Into a quart of boiling water place two eggs. Cover the dish and allow them to remain six minutes. Omelets Beat the yolks and whites separately. Fold the whites...

Appendix II: Any adequate understanding of the chemistry of foods, the chemistry of cooking, and the chemistry of digestion and metabolism must be based upon chemical experimentation. Descriptions of these process...

A. Experimental Chemistry Of Foodstuffs. I. The Carbohydrates: 1. Materials Potato starch, dextrin, dextrose, maltose, lactose, saccharose, and cellulose (represented by absorbent cotton and ashless filter paper). 2. Preparation (1) To Prepare Fehling's Soluti...

Chemistry Of Foodstuffs. II. The Proteins: 1. Materials An egg, fibrin, gelatin, acid albumin, commercial peptone (mixed albumoses, proteoses, and peptones), Grubler's pure peptone. (1) To Prepare Dilute Egg Albumin Make an opening in end o...

Chemistry Of Foodstuffs. III. Milk: 1. Materials One liter of fresh whole milk, one liter of milk for the preparatory steps of the demonstration. 2. Preparation (1) On the day before the demonstration fill a 500 c.c. open-mouthed cyl...

Chemistry Of Foodstuffs. IV. The Properties Of Fats: 1. Materials Olive oil, cream, butter, and cotton-seed oil. 2. Experiments And Observations. - (1) The Osmic-Acid Test Place in test-tubes a small amount of each of the above foodstuffs; add to eac...

B. Experimental Chemistry Of Foods: The student, having familiarized himself with the chemistry of foodstuffs, is equipped to proceed with a study of food materials as they are found in the markets. Throughout these chemical tests, outl...

C. Experimental Chemistry Of Digestion. I. Salivary Digestion: Having studied foodstuffs and foods through chemical experimentation, the student is now in a position to study the digestion of foods under the influence of the digestive fluids secreted into mouth, ...

Chemistry Of Digestion. II. Gastric Digestion: 1. Materials An egg, fibrin, bread, milk, pepsin, hydrochloric acid. 2. Preparation. - Artificial Gastric Juice Prepare a liter or a quart of 0.2-per-cent hydrochloric acid. To half of this add as ...

Chemistry Of Digestion. III. Intestinal Digestion: 1. Materials. - Glycerin Extract Of The Pancreatic Ferments One hundred cubic centimeters of ox bile. Starch, fibrin, olive oil, milk, and bread. 2. Preparation To make artificial pancreatic juice ...

A Practical, Common-Sense Manual. The Care And Feeding Of Children: A Catechism for the Use of Mothers and Children's Nurses. By L. Emmett Holt, M.D., Sc.D., LL.D., Professor of Diseases of Children in the College of Physicians and Surgeons (Columbia University), Cons...

Headaches Begone! A Systemic Approach To Healing Your Headaches

Don't Let Your Bike Seat Ruin Your Sex Life Book

Nutrition And Dietetics | by Winfield S. Hall

Search

My Books

Discover