Read Ebook: What to eat and when by Cocroft Susanna

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Ebook has 2284 lines and 128496 words, and 46 pages

PURPOSES OF FOOD

PAGE

Production of heat and energy; derivation of food elements; composition of the body; building and repair of cells; necessity of exercise; food elements as used in body building 1-7

CLASSIFICATION OF FOOD ELEMENTS

Definition of food stuffs, of foods; basis of classifications of foods; tabulations of classes of foods and foodstuffs; proteins or tissue builders; carbonaceous foodstuffs; carbohydrates; fat; water; mineral salts 8-37

CLASSIFICATION OF FOODS

Carbonaceous: roots and tubers, green vegetables, fruits; nitrogenous: flesh, fish, eggs; carbo-nitrogenous: cereals and cereal preparations, legumes, nuts, milk and milk products; table of food values 38-102

HEAT AND ENERGY

BEVERAGES AND APPETIZERS

Tea; coffee; cocoa and chocolate; lemonade and other fruit drinks; effervescing waters; condiments and spices; vinegars; sauces; food adulteration; preservation of foods; heat and energy 103-129

REPAIR AND ELIMINATION OF WASTE

Chemical changes in foods in body; work of assimilation; food reserve; digestion, its processes and ferments; absorption of food; economy in food; selection of foods for need of body; mouth and nasal passages 130-150

ORGANS AND CONDITIONS AFFECTING DIGESTION

The liver, the muscles, the nerves, the kidneys, the skin, the intestines, the blood, summary of work of organs and tissues; season and climate; habit and regularity of eating; frequency of meals; exercise and breathing; ventilation; fatigue; sleep; influence of thought; the circulation; gum chewing; tobacco and alcohol 151-184

COOKING

Importance of proper cooking; purposes of cooking; meats; cereals and cereal products; vegetables; fruits 185-199

FOOD REQUIREMENTS OF THE SYSTEM

Elements determining quantity of food necessary; selection of dietary food required by workers at various occupations; average requirement; energy derived from various foods; mixed diet versus vegetarian diet 200-215

DIETS

Constructing balanced meals; in sedentary occupations; the girl or boy from thirteen to twenty-one; the athlete; the laboring man; condition of "age"; model diets; tables of use in making up a balanced diet 216-241

DIET IN ABNORMAL CONDITIONS

Importance of proper diet in conditions of disease; anemia: indigestion or dyspepsia; gastritis, dilatation of the stomach; intestinal disorders; constipation; derangements of the liver; gall stones; neuralgia; kidney derangements; excess of uric acid; asthma; tuberculosis; neurasthenia; skin diseases; when traveling; in convalescence; leanness; obesity 242-304

RECIPES FOR FOODS FOR INVALIDS AND SEMI-INVALIDS

Waters; fruit juices; liquid foods; farinaceous beverages; meat juices; semi-solid foods; gruels; souffles 305-319

INFANT FEEDING

Problem of correct feeding; breast feeding; wet nursing; contra-indications to nursing; anatomy and physiology of the infant; intestinal disturbance; times of feeding; water; normal development in the breast-fed; weaning; artificial feeding; bacteriology; composition of human milk; top-milk; top-milk mixture; certified milk; milk modifications; sterilizing and pasteurizing; comparative analysis of milks and infant foods; gruels; vomiting; colic; the stools in infancy; constipation; diarrhea; anemia rickets; scurvy; feeding the second year 320-356

MEASURES AND WEIGHTS 357-359

INDEX 361-366

PAGE

DIAGRAMMATIC REPRESENTATION OF VILLUS 146

What to Eat and When

PURPOSES OF FOOD

The purposes of food are:

To supply the material out of which the body may rebuild the tissues.

To produce heat, and to liberate muscular and mental energy.

Every particle of body substance is constantly changing. The new material for cells and tissues, the substance to supply the energy needed in the metabolic work of tearing down and rebuilding, the energy used in the digestive process of converting the food into condition to be assimilated, and the energy used in muscular, brain, and nerve movement must all be supplied by food.

Every effort of the brain in the process of thinking, every motion, and every muscular movement requires energy which the food must supply.

The body is composed of a vast number of cells varying according to the tissue or organ in which they are found. The characteristic of all living matter is that it constantly reproduces itself. Cells perform their appointed work, wear out, and must be replaced by new ones or derangements follow.

The new cells constantly being formed, increase in size and in so doing push the worn-out, dying, and dead cells out of the way. The process of building and eliminating continues within the body and on its surface every instant of life.

An idea of the number of dead cells constantly being thrown off from every part of the body may be gained by noticing the amount of dead skin cast off. The fine scales of "scarf" or "dead" skin, which we easily rub off in a friction bath, are composed of these dead cells which have been crowded out by the hosts of vital cells constantly forming beneath. The process is the same in every tissue and organ. The dead or worn-out matter within the body is burned by oxygen and put in condition to be carried by the blood to the organs of elimination, the kidneys, intestines, lungs, and skin.

Much waste is eliminated in liquid form through the sweat glands. It is said that stokers throw off four pounds of water and waste a day through the skin.

In the growing child the process of building and of eliminating is active and rapid. In the youth it is less rapid, in the adult still less, but unless the process is kept active, stagnation and death ensue.

Activity of any kind necessitates the expenditure of energy. The process is a chemical one and in all chemical processes heat is necessary to cause the decomposition of elements and their recomposition into different substances.

Heat in its turn has two functions. It enables the chemical changes to be carried on which fit the food for the use of the various tissues, and it burns to an ash the worn-out products of the body's activity, fitting them for elimination.

It keeps the tissues flexible and the secretions fluid; coagulation takes place when the secretions become cold.

As previously stated, food in the body, then, is needed for two purposes:

to build and maintain the cell until its work is done;

to furnish the heat necessary to decompose the food into its elements, and to produce the energy by which all the body processes are carried on.

That the food may be appropriated by the body it must be not only proper in kind and quantity, but the body must also be in condition to digest, absorb, and assimilate it and to eliminate the waste, otherwise the body needs are not met.

Of the fifteen to twenty substances contained in foods and comprised in the body, the principal ones are oxygen, hydrogen, carbon, nitrogen, chlorin, sodium, potassium, magnesium, iron, calcium, phosphorus, and sulphur. The differences in the forms of matter lie in the proportions in which these elements are combined.

The four food elements, indispensable to life, either of plant or animal, are oxygen, hydrogen, carbon and nitrogen.

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