Volume 1

The diseases of infants and children / by J.P. Crozer Griffith.

  • John Price Crozer Griffith
Date:
1919
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: The diseases of infants and children / by J.P. Crozer Griffith. Source: Wellcome Collection.

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    CONTENTS DIVISION I GENERAL SUBJECTS CHAPTER I Page Anatomy and Physiology of Early Life. ...•. 17 Divisions of Life, 17—The New-born, 19—Development, 20—Weight, 20 —Length, 27—Head, Trunk and Extremities, 31—General Surface, 32— Head, 32—Spine, 35—Thorax, 35—Abdomen and Pelvis, 37—Limbs, 37— Mouth and Teeth, 37—Salivary Glands, 40—Esophagus, 40—Stomach, 40— Liver, 41—Pancreas, 42—Intestine, 42—Digestion, 43—Bacteria of Alimen¬ tary Tract, 45—Gases, 46—Feces, 46—Absorption and Metabolism, 48— Gaseous Metabolism, 52—Organs of Respiration, 53—Respiration, 54— Heart, 54—Blood-vessels, 55—Pulse, 56—Blood-pressure, 58—Blood, 58— Genito-urinary Organs, 59—Urine, 60—Thymus Gland, 62—Suprarenal Bodies, 63—Spleen, 63—Thyroid Gland, 63—Temperature, 63—Brain, 64— Spinal Cord, 64—Development of Muscular and Nervous Systems, 64— Development of Special Senses and of Speech, 65. CHAPTER II Hygiene. 68 Prenatal, 68—First Care of New-born, 68—Bathing, 69—Local Toilets, 70—Clothing, 71—Sleep, 74—Exercise, Amusements and School, 76— Nursery, 78—Nursing and Nurses, 80. CHAPTER III Breast-feeding. 82 Ability to Nurse, 82—Hygiene of Mother, 84—Rules for Nursing, 84— Causes Interfering with Nursing, 86—Signs of Unsatisfactory Breast-feeding, 87—Mixed Feeding, 88—Weaning, 89—Wet-nursing, 90—Selection of Wet Nurse, 91—Human Milk, 92—Quantity, 92—Colostrum, 93—Composition of Milk, 94—Caloric Value, 99—Action of Different Elements, 99—Bacteria, 100—Characteristics and Effects of Poor Milk, 100—Examination of Breast- milk, 101—Conditions Altering the Secretion of Milk, 103—Modification of Breast-milk, 106. CHAPTER IV Artificial Feeding in the First Year. 108 Mammalian Milks, 108—Characteristics of Cow’s Milk, 109—Effect of Heat, 109—Effect of Freezing, 110—Caloric Value, 110—Examination of Cow’s Milk, 110—Composition, 111—Bacteria, 113—Pus, 114—Cream and Top-milk, 115—Bottom-milk and Skimmed Milk, 117—Requirements in