Other editions of book Nutrition And Dietetics - A Manual For Students Of Medicine, For Trained Nurses, And For Dietitians In Hospitals And Other Institutions

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1910 edition. Excerpt: ... CHAPTER II NATURAL FOODS A. FOODS FOR YOUNG PLANTS In the previous chapter something was said of the food required by a growing corn plant after it has reached a stage in its development in which it is independent of the parent plant and is able to live on the elements of the soil and air. When this corn plant began its growth from the seed which the farmer planted in the ground, it led a very different life, and one typical of young plants in general. The young corn plant lives upon the material provided for it by the parental organism, and stored away in the dry corn grain. When a dry grain is put into a warm, moist place it begins to swell and germinate. The young corn plant which has been lying asleep in the germ of the kernel is waked up by the warmth and moisture and begins to grow, taking its nourishment from the substance of the kernel. This nourishment consists of starch, oil, protein, and salts. The germinating corn plant digests these substances, dissolving them and making them a part of the plant's sap. From this sap, or circulating fluid, the young plant takes up the nourishing materials and assimilates them, or builds them up into plant tissues. After a few days of growth in the warm, moist soil of the field or garden the corn plant produces the bright-green pigment peculiar to most plants called chlorophyll. Through the help of this wonderful substance, chlorophyll, the growing plant is able to build up sugar and starch from the carbon dioxid of air and the water of the soil. It is able at this time to take up the nitrates, phosphates, sulphates, ehlorids, and other salts of the soil, and build them up into the plant tissues, thus becoming an independent living thing, able to maintain itself. It received its start in life...

Excerpt from Nutrition and Dietetics: A Manual for Students of Medicine, for Trained, Nurses, and for Dietitians in Hospitals, and Other InstitutionsDuring more than ten years the author has been presenting the subject of nutrition and dietetics to classes of undergraduates in medicine and to the nurses of two large city hospitals.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913 edition. Excerpt: ...dietary of the family. Having been accustomed to a milk diet, almost exclusively, when it begins to have solid food the transition should not be a sudden one. Nature makes no sudden transition. All transitions are gradual. So, following the general principle of a gradual change, the parents should give the child something that will tend to develop his digestive functions. The child of one year is cutting teeth. He needs something to bite on. The child is gradually developing the power to digest starches. He needs some starch to work on. A piece of dry toast answers this double requirement probably better than.anything else that could be devised. Rich whole milk may be freely given to most children during the second, third, and fourth years; in fact, one or two glasses of milk a day is altogether in place as a regular part of the dietary of any child until he enters the adolescent period. It makes, naturally, a progressively smaller and smaller part of the dietary after the first year. Cereals and fmits and eggs should make up the diet of a young growing child; while there is no objection to a small amount of meat, it should always be a small amount. The growing child is building up tissue, muscle, brain, bone, and gland. He must, therefore, have plenty of proteins; milk, eggs, and cereals will furnish these in abundance. At this stage in his development the child is acquiring habits, as clearly indicated in the preceding chapters; the habit of properly masticating the food is a most important one to acquire. It should be acquired during early childhood; it can only be so acquired by necessity. If the mother gives the child soft mushes and semi-liquid foods, these will be swallowed without chewing, very greatly to the detriment both of the...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This book was digitized and reprinted from the collections of the University of California Libraries. It was produced from digital images created through the libraries’ mass digitization efforts. The digital images were cleaned and prepared for printing through automated processes. Despite the cleaning process, occasional flaws may still be present that were part of the original work itself, or introduced during digitization. This book and hundreds of thousands of others can be found online in the HathiTrust Digital Library at www.hathitrust.org.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Excerpt from Nutrition and Dietetics: A Manual for Students of Medicine, for Trained, Nurses, and for Dietitians in Hospitals, and Other InstitutionsDuring more than ten years the author has been presenting the subject of nutrition and dietetics to classes of undergraduates in medicine and to the nurses of two large city hospitals.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.