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INTRODUCTION 15

PART Ⅰ NUTRITION IN HEALTH 17

SECTION A THE NEED FOR FOOD AND ITS UTILIZATION 17

CHAPTER 1 UTILIZATION OP FOOD 19

Digestion 19

CHAPTER 2 UTILIZATION OF FOOD(Continued) 25

Metabolism 25

Basal Metabolism 25

The Respiratory Quotient 28

Metabolism of Protein 31

Metabolism of Carbohydrate 35

Metabolism of Fat 37

The Specific Dynamic Action of Food 39

Interconversion of Foodstuffs 40

Heat Regulation 41

Muscular Work 43

Neutrality Regulation and Molecular Concentration 44

Metabolism of the Cell 47

Enzymes 48

Bibliography 50

CHAPTER 3 FUEL REQUIREMENT 53

Bibliography 68

CHAPTER 4 THE PROTEIN PROBLEM 69

Bibliography 77

CHAPTER 5 THE VITAMINS 79

Vitamin A 80

Vitamin B Complex 87

Vitamin B1 or Thiamin 88

Vitamin G or Riboflavin(Vitamin B2) 93

Nicotinic Acid 96

Vitamin H(Vitamin B6) 97

Vitamin C(Ascorbic Acid，Cevitamic Acid) 97

Vitamin D 106

Vitamin E 115

Vitamin K 117

Bibliography 117

CHAPTER 6 MINERALS AND WATER 122

Mineral Requirement 122

Iron 123

Copper 127

Manganese 180

Zinc 131

Calcium，Phosphorus，and Magnesium 131

Sodium and Potassium 136

Chlorine 136

Iodine 137

Fluorine 137

Other Mineral Elements 137

Water Balance 138

Bibliography 142

CHAPTER 7 NUTRITIONAL FACTORS OF LESSER IMPORTANCE 145

Satiety Values 145

Roughage 147

Digestibility 150

The Cost of Food 160

Bibliography 174

SECTION B FOOD PRODUCTS 177

CHAPTER 8 MILK AND MILK PRODUCTS 179

Milk 179

Comparison of Human and Cow＇s Milk 182

Digestion of Milk 183

Nutritional Value of Milk 184

Economy 186

Adulteration of Milk 186

The Bacteria of Milk 186

Care of Milk 187

Standards 187

Pasteurization 188

Homogenized Milk 189

Milk Products 189

Butter 189

Fermented Milk 191

Canned Milk 192

Cheese 195

Bibliography 197

CHAPTER 9 MEAT，FISH，AND EGGS 199

Meat 199

Fish 211

Eggs 215

Bibliography 219

CHAPTER 10 OTHER FOODS 220

Grains 220

Sugars and Sugary Foods 228

Leafy Vegetables 230

Seed Vegetables or Legumes 232

Roots and Tubers 232

Stems and Bulbs 233

Fruits 235

Nuts 239

Dietary Value of Vegetables，Fruits，and Nuts 240

Fats 41

Food Adjuncts：Condiments 243

Beverages 244

Bibliography 248

SECTION C DIET IN HEALTH 251

CHAPTER 11 THE NORMAL DIET--RéSUMé 253

The Child of School Age 258

Bibliography 273

CHAPTER 12 FEEDING OF INFANTS 274

Food Requirements 274

Breast Feeding 275

Artificial Feeding of Normal Infants 277

Various Infant Foods 278

Foods Other than Milk 280

Feeding of Infants under Special Conditions 282

CHAPTER 13 DIET AND REPRODUCTION 288

Fertility 288

Pregnancy 290

Lactation 302

Toxemias of Pregnancy 305

Bibliography 314

PART Ⅱ NUTRITION IN DISEASE 317

CHAPTER 14 DEFICIENCY DISEASES 319

Disorders Due to Vitamin A Deficiency 319

Disorders Due to Vitamin B1(Thiamin)Deficiency 325

Disorders Due to Riboflavin(Vitamin G or B2)Deficiency 333

Pellagra 334

Disorders Due to Vitamin C(Ascorbic Acid，Cevitamic Acid)Deficiency 342

Disorders Due to Vitamin D Deficiency 350

Sprue 357

Diet and Dental Disease 360

Vitamins and Infection 364

Subclinical Forms of Nutritive Deficiency 367

Bibliography 369

CHAPTER 15 DIABETES MELLITUS 374

Metabolism in Diabetes 377

Recognition of Diabetes 380

Classification of Patients 381

Prevention of Diabetes 382

Fundamentals of Treatment 382

Diet 386

Insulin 400

Diabetes in the Child 407

Surgery in Diabetes 409

Diabetic Coma 411

SPONTANEOUS HYPOGLYCEMIA 413

Bibliography 417

CHAPTER 16 GOUT 419

The Nature of Gout 421

The Recognition of Gout 422

Diet 423

Drugs 425

Bibliography 432

CHAPTER 17 OBESITY AND LEANNESS 434

Obesity 434

Classification of Obesity 434

Prevention of Obesity 438

Indications for Reduction 439

Treatment of Obesity 440

Leanness 461

Treatment of Leanness 462

Bibliography 472

CHAPTER 18 FOOD POISONING AND ALLERGY 474

Food Poisoning 474

Allergy 478

Bibliography 485

CHAPTER 19 DISEASES OF THE KIDNEY AND URINARY TRACT 486

Bright＇s Disease 486

Glomerular(Hemorrhagic)Nephritis 494

Degenerative Bright＇s Disease(Nephrosis) 502

Lipoid Nephrosis 506

Nephrosclerosis 507

Pyelonephritis 513

Base-forming Diets 515

Hydronephrosis and Tumors 517

Other Urinary Abnormalities 517

Renal Stones 521

Bibliography 522

CHAPTER 20 DISEASES OF THE DIGESTIVE ORGANS 524

Esophageal Disorders 524

Gastritis 525

Duodenitis 533

Gastric and Duodenal Ulcers 533

Tuberculosis of the Stomach 546

Syphilis of the Stomach 547

Cancer of the Stomach 547

Abnormalities of Secretory Activity 549

Disorders of Gastric Motility 552

Bibliography 556

CHAPTER 21 DISEASES OF THE DIGESTIVE ORGANS(Continued) 558

The Gastrointestinal Neuroses 558

Nervous Indigestion 558

Flatulence 564

Irritable Colon 565

Mucous Colitis(Spastic Colon，Neurogenic Mucous Colitis) 567

The Diarrheas 568

Diarrheas of Functional Origin 570

Diarrheas of Organic Nature 573

Low Residue Diets 586

Habitual Constipation 587

Intestinal Autointoxication 596

Diseases of the Liver 597

Hepatic Insufficiency 606

Cirrhosis 608

Catarrhal Jaundice 611

Syphilis of the Liver 613

Tumors，Abscesses and Cysts of the Liver 613

Diseases of the Gallbladder 613

Diseases of the Pancreas 616

Bibliography 618

CHAPTER 22 FEBRILE DISEASES 621

The Nature of Fever—Metabolism 621

Typhoid 624

Tuberculosis 686

Pneumonia 650

Other Infectious Diseases 652

Bibliography 659

CHAPTER 23 DISEASES OF THE HEART AND ARTERIES 661

Bibliography 673

CHAPTER 24 DISEASES OF THE BLOOD 675

The Anemias 675

Regeneration of Blood 675

Pernicious Anemia 678

Other Macrocytic Anemias 682

Hypochromic Anemias 683

Other Blood Diseases 689

Bibliography 690

CHAPTER 25 DISEASES OF THE JOINTS 693

Degenerative or Hypertrophic Arthritis 695

Rheumatoid Arthritis 695

Rheumatic Fever 700

Bibliography 700

CHAPTER 26 DISEASES OF THE NERVOUS SYSTEM 702

Nervous Disorders due to Nutritive Deficiency 702

Nervous Disorders of Other Nature Which Can Be Influenced by Diet 704

Nervous Disorders Which Are Not Influenced by Diet 720

Bibliography 721

CHAPTER 27 ENDOCRINE DISORDERS 722

Simple Goiter 723

Exophthalmic Goiter 724

Addison＇s Disease 724

Bibliography 725

CHAPTER 28 DISEASES OF THE SKIN 726

CHAPTER 29 FEEDING THE SURGICAL PATIENT 731

Preoperative and Postoperative Treatment 732

Fluids 735

Exceptional Surgical Problems 742

Bibliography 755

PART Ⅲ APPENDIX 757

SPECIAL METHODS OF FEEDING 759

COOKING 762

Methods of Cooking 762

ADDITIONAL TABLES 764

Height-Weight-Age Tables for Men and Women 765

Table of Equivalents 767

Proximate Composition of American Food Materials 767

Composition of Alcoholic Beverages 792

Vitamin Content of Foods 796

Vitamin A Potency of Cooked and Canned Foods Containing Carotenoids Only 800

Vitamin A Potency of Cooked and Canned Foods Containing Both Vitamin A and Carotenoids 802

Vitamin B1 Content of Cooked and Canned Foods 803

Vitamin C Content of Cooked and Canned Foods 804

Ash Constituents of Foods in Percentage of the Edible Portion 814

Bibliography 816

INDEX 817