Scientific Nutrition Simplified | by Goodwin Brown
A condensed statement and explanation for everybody of the discoveries of chittenden, fletcher and others
| Title | Scientific Nutrition Simplified |
| Author | Goodwin Brown |
| Publisher | Frederick A. Stokes Company |
| Year | 1908 |
| Copyright | 1908, Frederick A. Stokes Company |
| Amazon | Scientific Nutrition Simplified |
Preface- THE object of this book is to present in concise form and in language free from technicalities a popular summary of the information necessary for the practical application of the new principles of nut...
- Acknowledgments
- As the author's object has been to present not his own ideas, but discoveries that bear the stamp of authority, he has introduced no new theories. He lays no claim to original research, but has gone d...
- Scientific Nutrition Simplified. Introductory
- WHEREVER one may look over the civilized world to-day, he will find in progress a systematic movement for the improvement of the race. In every country the greatest scientists are giving their best ef...
- Scientific Nutrition Simplified. Introductory. Continued
- It must therefore be evident that the new discovery is of immense importance to practical men and women with work to do in the world. Everybody would like to be up to his or her best all the time. Mos...
- Chapter I. Mr. Fletcher's discovery and his quest for scientific endorsement
- Topics Mr. Fletcher's discovery and his quest for scientific endorsement. The test of his claims at Cambridge. Opinions of Sir Michael Foster and Dr. Hubert Higgins. Observation of the system at Y...
- Mr. Fletcher's discovery and his quest for scientific endorsement. Part 2
- In the two individuals who pushed the method to its limits, wrote Sir Michael Foster, it was found that complete bodily efficiency was maintained for some weeks upon a dietary which had a total ene...
- Mr. Fletcher's discovery and his quest for scientific endorsement. Part 3
- They represented, says Professor Chit-so tenden, a great variety of types: of different ages, nationalities, temperaments, and degrees of intelligence. They were men accustomed to living an active ...
- Mr. Fletcher's discovery and his quest for scientific endorsement. Part 4
- From this sample meal it will be seen that during the last five months of the experiment the men were living on about one-third of the proteid food to which they were accustomed. If, says Professor...
- Mr. Fletcher's discovery and his quest for scientific endorsement. Part 5
- Convincing as these experiments may seem to the average lay mind they did not meet the old argument, drawn from certain experiments upon dogs, that high-proteid animals cannot live and thrive for any ...
- Mr. Fletcher's discovery and his quest for scientific endorsement. Part 6
- On February 9, the diet was changed by returning to 70 grams (2 1/3 oz.) of meat, 158 grams (5 1/3 oz.) of cracker dust, and 60 grams of lard, with a daily intake of 0.28 gram of nitrogen per kilo of ...
- Mr. Fletcher's discovery and his quest for scientific endorsement. Part 7
- A previous experiment made by Professor Fisher with a number of meat-eaters and vegetarians showed that those who ate little or no flesh foods have greater endurance than those who use flesh foods in...
- Chapter II. Composition Of Foods. Metabolism
- Topics Composition of foods. Purposes served by the various food elements. Digestion. Changes occurring in the mouth. New discoveries in regard to saliva. The effect of mastication upon the diges...
- Composition Of Foods. Metabolism. Part 2
- Regarding differences in the availability of fats, it may be stated that, as a rule, the fatty matter contained in vegetable foods is less readily, or less thoroughly, digested than that present in f...
- Composition Of Foods. Metabolism. Part 3
- Mastication increases the amount of alkaline saliva passing into the stomach, and this not only prolongs the period of starch digestion within this organ, but, by its influence upon the reaction of t...
- Composition Of Foods. Metabolism. Part 4
- The one path leads directly to the liver, and substances taking this course, are exposed to the action of this organ, before they enter into the general circulation. The other path is through the lact...
- Composition Of Foods. Metabolism. Part 5
- A more recent investigator, Professor W. O. Atwater, places the daily requirement for proteid at 125 grams or 41/6 ounces, with sufficient fats and carbohydrates to give a total fuel value of 3,500 la...
- Composition Of Foods. Metabolism. Part 6
- Gastro-intestinal disturbance, indigestion, intestinal toxaemia, liver troubles, bilious attacks, gout, rheumatism, to say nothing of many other ailments, some more and some less serious, are associa...
- Chapter III. Appetite. Taste
- Topics The principles of Mr. Fletcher's theories. Appetite, true and false. Taste, the guardian of the digestive tract. Nature's Food Filter. The Art of Mastication. Inutility of Gladstone's rul...
- Appetite. Taste. Part 2
- It seems as if there were a certain justification for this belief. It is undoubtedly true that gluttony has never been confined to the beasts. In Taine's History of English Literature, for instance,...
- Appetite. Taste. Part 3
- According to Mr. Fletcher's theories, if a man follows this practice - not with rigid conscientiousness, but with zest and enjoyment - he need never go to a doctor to find out what is good for him t...
- Appetite. Taste. Part 4
- The loss of the delicate food instinct in the ordinary man has been aggravated not only by the habit of food bolting, but the habit of eating what is set before us by others, instead of choosing our ...
- Appetite. Taste. Part 5
- When the body will tolerate spirits tasted into it - not poured into it - at all, says Mr. Fletcher, which is not often when the nutrition is normal (only in damp or cold weather, as a general thi...
- Appetite. Taste. Part 6
- On no account, however, should any marked reduction of food be made suddenly. The best plan is not to change the dietary at the start at all, but merely to begin the practice of mastication - giving a...
- Appetite. Taste. Part 7
- The following statements of the experience of Dr. Hubert Higgins and Dr. Ernest Van Someren are of particular value from the fact that, as physicians, they have been able to make unusually exact and s...
- Appetite. Taste. Part 8
- In three months after the practice of these principles my symptoms had disappeared. Not only had my interest in my life and work returned, but my whole point of view had changed, and t found a pleasu...
- Chapter IV. True Food Requirements. Meat-Eating
- Topics True food requirements. Reduction of pro-teid. The question of meat-eating. Vegetable proteid. Amount of fuel-foods necessary. Specimen dietaries. Tables indicating proteid and fuel valu...
- True Food Requirements. Meat-Eating. Part 2
- The authors have become convinced, says Professor Fisher, that the vegetarian regime is for the most part a more rational one than the highly nitrogenous diet ordinarily prevailing in Western Euro...
- True Food Requirements. Meat-Eating. Part 3
- A person in vigorous health can usually manage to dispose of toxins taken into his body in this fashion as well as the poisons generated by his own organism, but only at the expense of a great deal of...
- True Food Requirements. Meat-Eating. Part 4
- Thus, one teacup of split-pea soup (144 grams, or 42/3 oz.) contains 8.64 grams of proteid, while the fuel value of this quantity may be only 94 calories. The addition of one banana (160 grams, 51/3 o...
- True Food Requirements. Meat-Eating. Part 5
- These weekly bills of fare in actual use in two families which have adopted the new plan of diet are given here as indicating the wide range of variety possible in a diet that has been brought into st...
- True Food Requirements. Meat-Eating. Part 6
- We must not be unmindful of the fact previously mentioned, however, that there are differences in digestibility among these various foodstuffs which tend to lower somewhat the availability of the vege...
- True Food Requirements. Meat-Eating. Part 7
- All condiments are to be classed with stimulants: their function is to accelerate the digestive processes by means of an artificial goad. Therefore, while they may be useful in cases of impaired diges...
- True Food Requirements. Meat-Eating. Part 8
- In working out the dietary according to the new principles, a number of factors besides the character of the food and the idiosyncrasies of the individual should he taken into consideration. The seas...
- Authorities Quoted In This Work
- Chittenden, Peofessoe Russell H., PHYSIOLOGICAL ECONOMY IN NUTRITION, Fred, erick A. Stokes Company, New York. $8.00 net, postage 88c. THE NUTRITION OF MAN, Frederick A. Stokes Company, New York. $3.0...
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