Food and the principles of dietetics.

  • Sir Robert Hutchison, 1st Baronet of Thurle
Date:
1902
Catalogue details

Licence: In copyright

Credit: Food and the principles of dietetics. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CONTENTS CHAPTER I THE NATURE, NUTRITIVE CONSTITUENTS, AND RELATIVE VALUES OF FOODS PAGES Definition of the term ' food'—Food as a source of building material, heat and energy—The nutritive constituents of food, and thejr functions— The relative value of foods—Chemical, physical, physiological and economic standards—Mode of applying these—The Calorie—Digesti- bility and ' absorbability' of foods—The relative cost of foods judged as sources (i) of building material, (2) of energy—What constitutes a ' good' food 1-18 CHAPTER II THE AMOUNT OF FOOD REQUIRED IN HEALTH Methods of stating the amount of food required—Standard dietaries- Empirical and physiological method of constructing these—Number of Calories, quantity of nitrogen and carbon, and amount of each nutritive constituent required daily—Nutritive ratio in foods—Necessity for a mixed diet—Standard diets—Actual diets of various persons in different conditions of life - - - - - - - 19-36 CHAPTER III ON THE INFLUENCE OF VARIOUS CONDITIONS UPON THE AMOUNT OF FOOD REQUIRED Influence of work—Muscular work—The diet of training—Mental work- Influence of rest—Influence of build and shape—Importance of surface- area—Influence of age—Requirements of childhood and old age—In- fluence of sex—Requirements of women—Influence of climate and season—Influence of personal peculiarity—Over and under feeding 37-56 CHAPTER IV ANIMAL FOODS Meat—Physical structure—Chemical composition—Effects of cooking on structure and composition—Digestibility and absorption of meat- Nutritive value and economy—Use of horseflesh and the flesh of dis- eased animals—' Offal '—Liver and kidneys—The heart—Blood—Lungs —Sweetbread — Tripe — Brain — Comparative absorption of these — Potted meats—Sausages 57-74