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INTRODUCTION15

PART Ⅰ NUTRITION IN HEALTH17

SECTION A THE NEED FOR FOOD AND ITS UTILIZATION17

CHAPTER 1 UTILIZATION OP FOOD19

Digestion19

CHAPTER 2 UTILIZATION OF FOOD(Continued)25

Metabolism25

Basal Metabolism25

The Respiratory Quotient28

Metabolism of Protein31

Metabolism of Carbohydrate35

Metabolism of Fat37

The Specific Dynamic Action of Food39

Interconversion of Foodstuffs40

Heat Regulation41

Muscular Work43

Neutrality Regulation and Molecular Concentration44

Metabolism of the Cell47

Enzymes48

Bibliography50

CHAPTER 3 FUEL REQUIREMENT53

Bibliography68

CHAPTER 4 THE PROTEIN PROBLEM69

Bibliography77

CHAPTER 5 THE VITAMINS79

Vitamin A80

Vitamin B Complex87

Vitamin B1 or Thiamin88

Vitamin G or Riboflavin(Vitamin B2)93

Nicotinic Acid96

Vitamin H(Vitamin B6)97

Vitamin C(Ascorbic Acid，Cevitamic Acid)97

Vitamin D106

Vitamin E115

Vitamin K117

Bibliography117

CHAPTER 6 MINERALS AND WATER122

Mineral Requirement122

Iron123

Copper127

Manganese180

Zinc131

Calcium，Phosphorus，and Magnesium131

Sodium and Potassium136

Chlorine136

Iodine137

Fluorine137

Other Mineral Elements137

Water Balance138

Bibliography142

CHAPTER 7 NUTRITIONAL FACTORS OF LESSER IMPORTANCE145

Satiety Values145

Roughage147

Digestibility150

The Cost of Food160

Bibliography174

SECTION B FOOD PRODUCTS177

CHAPTER 8 MILK AND MILK PRODUCTS179

Milk179

Comparison of Human and Cow＇s Milk182

Digestion of Milk183

Nutritional Value of Milk184

Economy186

Adulteration of Milk186

The Bacteria of Milk186

Care of Milk187

Standards187

Pasteurization188

Homogenized Milk189

Milk Products189

Butter189

Fermented Milk191

Canned Milk192

Cheese195

Bibliography197

CHAPTER 9 MEAT，FISH，AND EGGS199

Meat199

Fish211

Eggs215

Bibliography219

CHAPTER 10 OTHER FOODS220

Grains220

Sugars and Sugary Foods228

Leafy Vegetables230

Seed Vegetables or Legumes232

Roots and Tubers232

Stems and Bulbs233

Fruits235

Nuts239

Dietary Value of Vegetables，Fruits，and Nuts240

Fats41

Food Adjuncts：Condiments243

Beverages244

Bibliography248

SECTION C DIET IN HEALTH251

CHAPTER 11 THE NORMAL DIET--RéSUMé253

The Child of School Age258

Bibliography273

CHAPTER 12 FEEDING OF INFANTS274

Food Requirements274

Breast Feeding275

Artificial Feeding of Normal Infants277

Various Infant Foods278

Foods Other than Milk280

Feeding of Infants under Special Conditions282

CHAPTER 13 DIET AND REPRODUCTION288

Fertility288

Pregnancy290

Lactation302

Toxemias of Pregnancy305

Bibliography314

PART Ⅱ NUTRITION IN DISEASE317

CHAPTER 14 DEFICIENCY DISEASES319

Disorders Due to Vitamin A Deficiency319

Disorders Due to Vitamin B1(Thiamin)Deficiency325

Disorders Due to Riboflavin(Vitamin G or B2)Deficiency333

Pellagra334

Disorders Due to Vitamin C(Ascorbic Acid，Cevitamic Acid)Deficiency342

Disorders Due to Vitamin D Deficiency350

Sprue357

Diet and Dental Disease360

Vitamins and Infection364

Subclinical Forms of Nutritive Deficiency367

Bibliography369

CHAPTER 15 DIABETES MELLITUS374

Metabolism in Diabetes377

Recognition of Diabetes380

Classification of Patients381

Prevention of Diabetes382

Fundamentals of Treatment382

Diet386

Insulin400

Diabetes in the Child407

Surgery in Diabetes409

Diabetic Coma411

SPONTANEOUS HYPOGLYCEMIA413

Bibliography417

CHAPTER 16 GOUT419

The Nature of Gout421

The Recognition of Gout422

Diet423

Drugs425

Bibliography432

CHAPTER 17 OBESITY AND LEANNESS434

Obesity434

Classification of Obesity434

Prevention of Obesity438

Indications for Reduction439

Treatment of Obesity440

Leanness461

Treatment of Leanness462

Bibliography472

CHAPTER 18 FOOD POISONING AND ALLERGY474

Food Poisoning474

Allergy478

Bibliography485

CHAPTER 19 DISEASES OF THE KIDNEY AND URINARY TRACT486

Bright＇s Disease486

Glomerular(Hemorrhagic)Nephritis494

Degenerative Bright＇s Disease(Nephrosis)502

Lipoid Nephrosis506

Nephrosclerosis507

Pyelonephritis513

Base-forming Diets515

Hydronephrosis and Tumors517

Other Urinary Abnormalities517

Renal Stones521

Bibliography522

CHAPTER 20 DISEASES OF THE DIGESTIVE ORGANS524

Esophageal Disorders524

Gastritis525

Duodenitis533

Gastric and Duodenal Ulcers533

Tuberculosis of the Stomach546

Syphilis of the Stomach547

Cancer of the Stomach547

Abnormalities of Secretory Activity549

Disorders of Gastric Motility552

Bibliography556

CHAPTER 21 DISEASES OF THE DIGESTIVE ORGANS(Continued)558

The Gastrointestinal Neuroses558

Nervous Indigestion558

Flatulence564

Irritable Colon565

Mucous Colitis(Spastic Colon，Neurogenic Mucous Colitis)567

The Diarrheas568

Diarrheas of Functional Origin570

Diarrheas of Organic Nature573

Low Residue Diets586

Habitual Constipation587

Intestinal Autointoxication596

Diseases of the Liver597

Hepatic Insufficiency606

Cirrhosis608

Catarrhal Jaundice611

Syphilis of the Liver613

Tumors，Abscesses and Cysts of the Liver613

Diseases of the Gallbladder613

Diseases of the Pancreas616

Bibliography618

CHAPTER 22 FEBRILE DISEASES621

The Nature of Fever—Metabolism621

Typhoid624

Tuberculosis686

Pneumonia650

Other Infectious Diseases652

Bibliography659

CHAPTER 23 DISEASES OF THE HEART AND ARTERIES661

Bibliography673

CHAPTER 24 DISEASES OF THE BLOOD675

The Anemias675

Regeneration of Blood675

Pernicious Anemia678

Other Macrocytic Anemias682

Hypochromic Anemias683

Other Blood Diseases689

Bibliography690

CHAPTER 25 DISEASES OF THE JOINTS693

Degenerative or Hypertrophic Arthritis695

Rheumatoid Arthritis695

Rheumatic Fever700

Bibliography700

CHAPTER 26 DISEASES OF THE NERVOUS SYSTEM702

Nervous Disorders due to Nutritive Deficiency702

Nervous Disorders of Other Nature Which Can Be Influenced by Diet704

Nervous Disorders Which Are Not Influenced by Diet720

Bibliography721

CHAPTER 27 ENDOCRINE DISORDERS722

Simple Goiter723

Exophthalmic Goiter724

Addison＇s Disease724

Bibliography725

CHAPTER 28 DISEASES OF THE SKIN726

CHAPTER 29 FEEDING THE SURGICAL PATIENT731

Preoperative and Postoperative Treatment732

Fluids735

Exceptional Surgical Problems742

Bibliography755

PART Ⅲ APPENDIX757

SPECIAL METHODS OF FEEDING759

COOKING762

Methods of Cooking762

ADDITIONAL TABLES764

Height-Weight-Age Tables for Men and Women765

Table of Equivalents767

Proximate Composition of American Food Materials767

Composition of Alcoholic Beverages792

Vitamin Content of Foods796

Vitamin A Potency of Cooked and Canned Foods Containing Carotenoids Only800

Vitamin A Potency of Cooked and Canned Foods Containing Both Vitamin A and Carotenoids802

Vitamin B1 Content of Cooked and Canned Foods803

Vitamin C Content of Cooked and Canned Foods804

Ash Constituents of Foods in Percentage of the Edible Portion814

Bibliography816

INDEX817