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The Home Dietitian; Or, Food and Health; Scientific Dietetics Practically ...
Belle Jessie Wood Comstock
No preview available - 2012
The Home Dietitian: Or, Food and Health; Scientific Dietetics Practically ...
Belle Jessie Wood Comstock
No preview available - 2015
acid alkaline amount baking beans blood body boiled milk bread butter Calories Calories Calories in recipe Carbohydrate Total Protein carrots celery Celery salt cellulose cent of protein Cent Per Cent Cent Protein Fat Cent Total Protein cereals Chapter combination contains cooked cottage cheese cream Croquettes dextrinized dietary dietetic digestive tract disease eaten eggs evaporated milk excess Fat Carbohydrate Total feeding flour food elements food value fruit juices grains gruels intestinal leafy vegetables legumes lettuce mastication meal meat metabolism mineral salts necessary nitrogen normal Number of servings nutrition nuts onion oven toast oxidation patient peas potato Protein Fat Carbo Protein Fat Carbohydrate protein food Protein Total protose putrefaction result Salad Salt to taste sauce sodium soup stock spinach starch stomach strained tomato sugar supply tablespoons taken tbse teaspoon tein tissues total calories Total Protein Fat vege vegetable broths vegetarian vitamines zwieback
Page 272 - O'er me, like a regal tent, Cloudy-ribbed, the sunset bent, Purple-curtained, fringed with gold: Looped in many a wind-swung fold; While for music came the play Of the pied frogs' orchestra; And, to light the noisy choir, Lit the fly his lamp of fire.
Page 10 - Health is a state of physical, mental and moral equilibrium, a normal functionating of body, mind and soul. It is the state when work is a pleasure, when the world looks good and beautiful, and the battle of life seems worth while. Health is the antithesis of disease, degeneracy and crime. "The laws of health are as inexorable as the law of gravitation, as exacting as...
Page 204 - A good man leaveth an inheritance to his children's children : and the wealth of the sinner is laid up for the just. 23 Much food is in the tillage of the poor : but there is that is destroyed for want of judgment.
Page 117 - Milk is responsible for more sickness and deaths than perhaps all other foods combined. There are several reasons for this: (1) Bacteria grow well in milk; therefore a very slight infection may produce widespread and serious results ; (2) of all foodstuffs, milk is the most difficult...
Page 101 - It is fallacious reasoning to attempt to compare the money value of certain foods with certain others. We may safely compare the cost of the cereal grains or the legumes with each other, or with the tubers such as the potato or the sweet potato, or with the root foods. It is not possible to compare the cost of any of these with milk...
Page 77 - This does not sound extravagant, but it represents luxury when compared with the diet of the poorest Italian peasants of southern Italy. Two Italian scientists describe how this class of people live mainly on cornmeal, olive oil and green stuffs and have done so for generations. There is no milk, cheese or eggs in their dietary. Meat in the form of fat pork is taken three or four times a year. Cornmeal is taken as "polenta," or is mixed with beans and oil, or is made into corn bread.
Page 117 - ... to obtain, handle, transport and deliver in a clean, fresh and satisfactory condition; (3) it is the most readily decomposable of all our foods; (4) finally, milk is the only standard article of diet obtained from animal sources consumed in its raw state.
Page 305 - Add the cheese and bread crumbs enough to make the mixture sufficiently stiff to be formed into a roll. Bake in a moderate oven, basting occasionally with butter or other fat, and water.
Page 101 - Milk and the leafy vegetables should be taken in liberal amounts. The leaves should not be regarded as foods of low value because their content of protein, fat and carbohydrate is low, and the content of water high. When compared on the basis of chemical composition they appear inferior to seeds, but they have a peculiar value in their high content of fat-soluble A and of mineral elements, which makes them stand in a class by themselves among the vegetable foodstuffs.