On the principles and exact conditions to be observed in the artificial feeding of infants : the properties of artificial foods; and the diseases which arise from faults of diet in early life / edited and revised by F.J. Poynton.

  • Walter Butler Cheadle
Date:
1902
Catalogue details

Licence: In copyright

Credit: On the principles and exact conditions to be observed in the artificial feeding of infants : the properties of artificial foods; and the diseases which arise from faults of diet in early life / edited and revised by F.J. Poynton. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

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    impossible to obtain sufficient fat from vegetables, for in the available forms, such as the farinaceous preparations, it is present in smaller proportions still. Even maize, the richest of all grains in fat, contains only 5'4 per cent, and that, with the requisite dilution of 7 to 16 parts of water, would be far below the necessary standard. But apart from this difficulty it is doubtful whether, even if these ingredients could be supplied in vegetable form in sufficient quantity, they would be efficient for nutrition. Milk, the type food, is entirely animal. Animal tissues are probably most easily formed from animal materials, and little children brought up on vegetable food alone are soft, flabby, anzemic, rickety, and, if the food, is solely farinaceous, scorbutic. Yet most artificial foods are entirely vegetable. We may un- hesitatingly, I think, affirm the fourth Rule : That it is an essential condition that an infant's food should not be purely vegetable, but should contain a due proportion of animal matter. D
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