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The Chemistry and Physiology of Digestion
Diet in Disease Continued rxan
Classes of Foods
19 other sections not shown
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acid added alcohol allowed amount average baby bacteria baked barley beans beef body boiled bottle bread breast broth butter buttermilk calcium calories carbohydrates carbonated carbonated water cause cent cereals cheese child chlorid chronic cocoa coffee constipation contain cooked curd diarrhea diet diluted disease easily digested eaten especially excreted fermentation fever fish flavor flour fluid fresh fruit gastric gelatin given grams gruel heat increase indigestion intestinal juice kefir kilo kumiss lactic acid Lactose legumes malt maltose meal meat metabolism method milk milk-sugar mixture nitrogen normal nurse nutrition oatmeal ounces patient peas peptonized percentage potatoes pound protein quart rice roast salt small quantities sodium sodium bicarbonate sodium chlorid solution soup spinach starch stewed stomach stools sugar symptoms tablespoonful tablesps taken teaspoonful tion toast treatment urine usually vegetables vomiting weight wheat wine zwieback