New Dietetics, The: What to Eat and How by Kellogg, John Harvey, MD

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Within twenty years a new science of dietetics has been developed. As the result of the patient labors of many men, numerous mysteries have been cleared up, many hoary-headed theories have been exploded, and a great flood of light has been thrown upon one of the most important questions related to human existence.

New Dietetics, The: What to Eat and How

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Within twenty years a new science of dietetics has been developed. As the result of the patient labors of many men, numerous mysteries have been cleared up, many hoary-headed theories have been exploded, and a great flood of light has been thrown upon one of the most important questions related to human existence.
It is now possible to say with a considerable degree of certainty how much food is needed daily by a man, woman or child at rest or at work, and to indicate what particular foodstuffs are best suited to meet any dietetic need which may be indicated in any condition of health or disease. It is also possible to state with reference to every common foodstuff what is its value as a source of energy and what its special dietary properties and characteristics.

Additional Information

Author Kellogg, John Harvey, MD
Publisher Modern Medicine Publishing Co
Pages 1031
Edition 3rd edition, revised
Binding Hard Back
Condition B+
Dustjacket No
Table of Contents

Foods
Food Principles
The Digestive Processes
The Liver
Mastication
Gastric Senstions
Metabolism
The Energy of Food-The Calorie
The Physiology of Eating
Protein
Fats
Carbohydrates-Starches and Sugars
Food Salts
Vitamins
Cellulose
The Acids of Foods
Wholesome and Unwholesome Foods
Cereals
Vegetables
Green Vegetables
Root Vegetables
Vegetable or Garden Fruits
LegumesFruits
Nuts
Animal Foods
Condiments
Tea and Coffee
Tobacco
Poisoned FoodsWater Drinking
Medical Dietetics
Intestinal Toxemia- Autointoxication
Scientific Tests of the Nutritive Functions
Refimens and Dietaries
Diet in Digestive Disorders
Diet in Disorders of Nutrition
Diet in Joint Diseases
Diet in Disease of the Heart and Blood Vessels
Diet in Nervous Disorders
Diet in Disorders of the Genito-Urinary Organs
Diet in Diseases of Women
Dietetic Management of Fevers
Diet in Chronic Infectious Diseases
Diet in Surgical Cases
Diet in Diseases of the Eye, Ear, Nose and Throat
Infant Feeding
Diet of Young Children
The World's Foods
Making the Bill of Fare

Copyright 1923
Year Printed 1927

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