Scientific Nutrition Simplified; A Condensed Statement And Explanation For Everybody Of The…

Paperback | January 9, 2012

byGoodwin Brown

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This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1908. Not illustrated. Excerpt: ... CHAPTER IV Topics: True food requirements. Reduction of proteid. The question of meat-eating. Vegetable proteid. Amount of fuel-foods necessary. Specimen dietaries. Tables indicating proteid and fuel value of common foods. The question of stimulants and condiments. Physiological value of sugar. Inutility of foods as specifies. General principles. Conclusion. VEN when the regulation of the dietary *~* has been handed over to an appetite made normal by the practice of slow eating and analytical tasting as recommended by Mr. Fletcher, there is a certain advantage in knowing what amounts and proportions of the various classes of foods are necessary --according to the new principles enunciated by Professor Chittenden--to make up a well-balanced ration. It will be remembered that Professor Chittenden fixes the proteid requirement per day for a man of average--say 154 pounds--weight at 60 grams, about two ounces a day. A man with more muscular tissue to nourish will require more proteid, and a man with less muscular tissue will not need so much.1 Taking into consideration the fact that 60 grams or 2 dunces of proteid are contained in half a pound of lean beef, seven-eighths of a pound of bacon, half a pound of fresh American cheese, two quarts of milk, nine eggs, one pound of baked beans, or two-thirds of a pound of almonds; it will readily be seen that the average man with his two or three meat meals a day--often reinforced with proteid in the form of cheese, milk, eggs, nuts, beans or peas--is getting a great deal more of this particular food element than he needs or than he can use with advantage. Since meat is the form in which proteid is consumed in the largest quantities, it is obvious that the quickest and surest way of reducing the excess of proteid is by cutti...

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This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1908. Not illustrated. Excerpt: ... CHAPTER IV Topics: True food requirements. Reduction of proteid. The question of meat-eating. Vegetable proteid. Amount of fuel-foods...

Format:PaperbackDimensions:38 pages, 9.69 × 7.44 × 0.08 inPublished:January 9, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217547087

ISBN - 13:9780217547086

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