The foundations of nutrition / by Mary Swartz Rose.

  • Mary Swartz Rose
Date:
[1927]
Catalogue details

Licence: Public Domain Mark

Credit: The foundations of nutrition / by Mary Swartz Rose. Source: Wellcome Collection.

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    merely supplying a certain number of calories of energy or grams of protein. Questions of palatability, of dietary habits, of market facilities, and of costs of fuel, labor, transportation, and marketing both in agricultural and manufacturing industries, all these have to be considered.” 1 But we shall pursue our study of these far more successfully if we have as a foundation a clear conception of energy requirements and how they are met. In approaching the study of the energy requirement of adults, we have to bear in mind the fact that energy expenditure varies greatly with conditions of existence: it rises rapidly, for in- stance, when a man who has been sitting in a railroad station and has fallen asleep while waiting for his train wakens to find it pulling out, and bolts through the door- way on a dead run to catch it; it falls when an athlete who has been doing a hundred-yard dash crosses the line and sinks down to rest after his sprint. In order to systematize the factors causing such variability, we shall take as our starting point a state of energy ex- penditure which is practically constant from hour to hour for a given individual and is known as the basal metabolism. Section i THE BASAL METABOLISM The term metabolism is used broadly for all the chemical changes which take place within the body under the influence of living cells. Some of these 1 Armsby, H. P. Conservation of Food Energy, page 13. W. B. Saunders Co. (1918).
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