Food tables / by I.B. Lyon.

  • I. B. Lyon
Date:
1877
Catalogue details

Licence: Public Domain Mark

Credit: Food tables / by I.B. Lyon. Source: Wellcome Collection.

    10/108
    rules, any one may in a very few minutes construct a dietary of any required nutri- tive value. The system on which the tables of Part I. are constructed may be shortly defined as one of replacement, and may be regarded as a further development of that? involved in the Table of Food Equivalents published by me in 1874. It will be found sufficiently explained in the directions given for the employment of Tables 1 to 4. In the estimation of the comparative value of food materials—the subject dealt with in Part II.—a difficulty has always existed, arising from the fact that no single food material (milk excepted) is by itself a perfect food. In other words, no single food material contains orga^ nic principles of the three classes required in food (Carbohydrates, Albuminates, and Fats*') in the proportion in which in a well constructed dietary they ought to exist. Hence, as a certain quantity of each of these three classes of principles must be contained in the daily food of man, it be-?
    digitised image 1
    digitised image 2
    digitised image 3