Nutrition and dieteticsD. Appleton, 1910 - 315 páginas |
Palavras e frases frequentes
absorbed absorption acid active albumin alcohol alimentary canal animal appetite baby baked beans beef bile blood body boiling bowel movements bread breast butter calories carbohydrates carbon carbonaceous carbonaceous foods casein cent cereals chemical condition contain cooked corn cornstarch cow's milk cream custard dextrin dextrose diet dietary dietetic dietitian diluted disease easily digested energy excretion fat-free milk feeding fermentation fever flavor flour foodstuffs fruits fuel gastric juice gastritis gelatin glands grams heat human milk hydrochloric acid important infant ingestion intoxication kidneys lean meat legumes liquid liver mastication materials meal menu mixture molecules monosaccharid muscles nitrogenous normal nourishment nurse nutrition nuts ounces overfeeding oxidation palmitin patient peptone portion potato prepared produced proportion proteins pylorus quantity reduced result roast saliva salts serve small amount small intestine sodium sodium carbonate solution soup starch stomach substances sugar taken temperature tion tissue trypsin usually vegetables wheat yolk
Passagens conhecidas
Página i - NUTRITION AND DIETETICS. A MANUAL FOR STUDENTS OF MEDICINE, FOR TRAINED NURSES, AND FOR DIETITIANS IN HOSPITALS AND OTHER INSTITUTIONS.
Página 119 - ... NITROGENOUS FOODS. 1. Lean Meat. 2. Eggs. CARBO-NITROGENOUS FOODS. 1. Cereals. 2. Legumes. 3. Nuts. 4. Milk. The liver is the great chemical laboratory of the body. A very large part of the chemical work done in the body is done by the liver. The food materials are distributed to the liver cells, and they slowly filter through the blood capillaries, between the cells within the lobules of the liver. The liver cells, which lie along the capillaries, absorb several substances, among them, sugar....
Página 83 - ... condition and no immediate injury results. If larger quantities are ingested the full drug effect (narcotic in the ca.se of alcohol) is immediately experienced, the oxidases of the system being unable to defend it against a large dose. (3) All oxidation yields heat, whether it is a normal catabolism or a protective oxidation. That the heat from the oxidation of alcohol is not a normal catabolism for the purpose of heat liberation is evident from the fact that, notwithstanding the liberation of...
Página 134 - ... indigestible and undigested food material that has passed through the whole length of the alimentary canal. Of the mass of material that makes up the feces, only a very small amount is real excretion, because an excretion is a substance which has been within the tissues. Even the mucus, poured out of the wall of the large intestine to facilitate the movement of its contents, would be called an excretion, though it is part of the feces. DIET There are some first principles which should govern...
Página 36 - When these fruit juices are taken into the digestive canal they are readily absorbed and carried with the absorbed food to the liver, where the acids and the acid...
Página 165 - ... acquired before the twentieth year. Bodily exercise is most effectual, before breakfast, in the regulations of the bowel movement — that which takes in flexion and torsion of the trunk. Breakfast: Cereal, oatmeal, corn meal or wheat, sugar and cream, fresh fruit, coffee, dry toast. Lunch: Soup, bread (whole wheat or graham), fresh fruit. Dinner: Soup, meat — any kind, potatoes (any way except fried), vegetables (prepared any way), fruit, rhubarb sauce, desert, custards, simple pudding. Bed-time:...
Página 36 - At first thought, the idea of acid fruit juice causing the blood to become more alkaline seems paradoxical, but the fact remains and has been amply demonstrated, and when explained as above, seems most reasonable. The acid fruits comprise the following varieties : lemons, limes, grape fruit, oranges, cranberries, gooseberries, whortleberries, pineapples, currants, and rhubarb.
Página 142 - The unit of measurement of fuel value is the calory, already defined above as that amount of heat required to raise the temperature of one kilogram of water to 1° centigrade.