The Building of the bodyA. Broadbent, 1903 - 118 pages |
Common terms and phrases
½ Cup Milk 1ost 41 Bread active life add add seasoning adding I oz Alexander Haig apples bake baking powder Bananas barley boiling water Bread and Butter bread crumbs brown calories carbohydrates carbonic acid celery cent Coconut cook cream cup hot Milk Cup Milk 65 diet digestion dish eaten Egg 100 grains Elderly energy excretion experiments flesh foods flour food salts four ounces fruit Grains Proteid grams Haig heat juice lemon rind macaroni Manchester meals a day Milk 65 grains minutes muscular Oatmeal onion ounce butter ounce of butter parsley pepper pie-dish pint Plasmon porridge potash Potatoes Professor Atwater Proteid per oz purin purin bodies quantity Rice Pudding Salad sauce saucepan SECOND MEAL semolina sliced soda starch steam stewed stir stomach sugar supply tablespoonfuls tapioca teaspoonful THIRD MEAL three ounces tissue tomato uric acid vegetables wheat white bread wholemeal
Popular passages
Page 1 - But we, brought forth and reared in hours Of change, alarm, surprise, — What shelter to grow ripe is ours? What leisure to grow wise ? Like children bathing on the shore, Buried a wave beneath, The second wave succeeds before We have had time to breathe. Too fast we live, too much are tried, Too harassed, to attain Wordsworth's sweet calm, or Goethe's wide And luminous view to gain.
Page 2 - In the elder days of Art, Builders -wrought with greatest care Each minute and unseen part ; For the gods see everywhere.
Page 2 - Build to-day, then, strong and sure, With a firm and ample base ; And ascending and secure Shall to-morrow find its place. Thus alone can we attain To those turrets, where the eye Sees the world as one vast plain, And one boundless reach of sky.
Page 9 - ... demands are measured not in quantities of food materials as meat, bread, potatoes, and the like, but in quantities of nutrients and energy. (4) It is practically impossible to store, cook, and serve food without more or less shrinkage and waste, the quantity of food lost in these two ways depending upon its quality and upon the methods of storeroom, kitchen and dining-room management.
Page 52 - The milk should be stirred until it cools. In this way a very fine flocculent coagulum is produced, floating in the whey, which is easily accessible to the digestive secretions, while the whole fluid has lost somewhat of the flat and cloying taste which makes it unacceptable to so many. It will be noticed that milk prepared in this way differs from the various
Page 10 - ... be a tendency for the inmates of the institution to consume more food than is required to maintain them in health, thus entailing still further loss, to say nothing of the unnecessary tax upon the digestive system and the consequent injury to health; on the other hand, if the food supply is limited and the shrinkage and waste are large, the inmates may be underfed.
Page 92 - If the same amount of food is to be eaten it is hard to see the advantage oi" two very hearty meals over three ordinary ones. The best physiological evidence implies that moderate quantities of food taken at moderate intervals are more easily and completely digested by ordinary people than larger quantities taken at long intervals.
Page 10 - ... economy requires not only that there shall be a minimum of shrinkage and waste, but that the food shall be such as to furnish the needed nutriment at the lowest cost. (8) Hygienic economy requires not only that the food shall meet the physiological demands in respect to the quantities of nutrients and energy, but also that it shall be fitted to the digestive powers and other physiological peculiarities of the users; this is of special importance for invalids and young children. (9) The comfort...
Page 92 - ... quantities taken at long intervals. If the food ordinarily taken is considered excessive, and the aim is simply to reduce the amount, it would seem more rational to make all the meals lighter than to leave one out.
Page 11 - Physicians and hygienists are very generally of the opinion that a large proportion of the well-to-do people in this country eat more than is necessary, and this opinion is certainly borne out by statistics of food consumption. But even assuming that people of sound mind have such good judgment and...