Food and diet: clinical observations and experimental investigations undertaken with the view of ascertaining their special physiological action and therapeutic value

Abstract

Section I - Page 1 - 20. A short historical introduction with literature of the subject. • • Section II.- Page 21 - 86. Dietaries of the various social grades. How they differ from Standards of Voit, Atwater, and Rubner. • Upper Middle Classes page 21. • Middle Classes. page 24. • For Professional Men page 30. • Comparisons with Chittenden's page 33. • Chittenden's Experiments with men of U.S.A Army page 36. • English Out Door Labourer page 38. • Working Class Dietary for Towns page 40. • Young Persons living alone on small incomes, page 45. • Inadequate Dietaries page 48. • Family Dietary of the Poor . . page 50. • Ladies on small Incomes pages 54 & 56 • Poor Aged People pages 56 & 57 • Dietary of Girls from 4 - 15 years of age. • Experience of 17 years . ... . . . . page 62 • Comparisons of Jewish & Christian Children page 73. • Experience of Feeding page 360. • • II. Babies with Cowl Milk page 79 • Is Cow's Milk a Common Clause of Tuberculosis. 84 • Section III. - Pages 86 - 91. • Vagaries of Diet. Probable Explanation of Maintenance of Health thereon page 86 • • Section IV. - Page 91 -- 93a. Some comparative weights page 91. • Literature with Comments on Foregoing Points page 92. • Section V. -- Page 94 - 136. Food and Diet studied more particularly from Physiological and Therapeutical Standpoints. Importance of Fat in a dietary. Rickets page 94. • Tuberculous page 96 • Vasomotor neuroses . page 99. • Margarine as a food page 100. • The place of fat in Diabetes page 101. • Food Stuffs as Remedies - Vital or Life supporting Principles. Nature of Vital Principle. Search for this Principle . . . . pages 105 - 110. • Experiments with Food Stuffs exhausted with Alcohol Series page 111. • List of Food Stuffs rich in Lipoids or Vital Principles page 111. • Food Stuffs or Preparations employed as Curative Agents . page 115. • Relative amounts of meat eaten by Various Social Grades 165. • England. and Wheat. , 167. • Scotland - Oatmeal, Barley. 168. • France, Germany, &c. - Ergotism 169. • Spain, Italy, U.S.A. - Maize 171. • Italy - Macaroni 171. • Rice. & Beri -beri 172. • Action of Alcohol - Dietetic 172. • Pharmacological 174. • Toxicological 175. • Literature of Section 184. • Special Food Preparations Changing Customs in Feeding - Effects on Health 187. • Bleached Flour 188. • Frozen & Chilled Meat - Effects on Health. . . 188. • ection VIII. Page. 189 196. • Rise in Standard of Living 189. • Rise in Price of Provisions. . . . . . . . . . 193. • Rise in Price of Beef and Mutton 194. • Prices in 1902 & 1912. Wages in same • period - Effects of both on Health 196. • Section I X - Experimental Notes page 197 - 223. • Comparisons between Home -fed and Frozen Meats. 197. • Macroscopic and Microscope Appearances cf two Meats 198. • Nitrogen Values of both 199. • Cold Storage of Food Stuffs - Need for Observation 199 -200. • Temperatures employed in Cold Storage 201. • Relative Digestibility of Breads - Yeast and Chemical Raised and Predigested Breads . 203. • Expense of Fancy Breads 208. • Treatment of Oatmeal to render Cellulose less irritating. . 206. • Boiling, dry baking, and. re- cooking 209 -210. • Corn -milling -- changes in and Disease - Stone in Bladder 211. • Wheat - decorticated as a Food - Frumenty 212. • Digestive Action of Fruits and Fruit Juices - Their Therapeutic Value . . . . . . . . . . . 214. • Clean milk - Plan for Small Dealers 218. • Margarine - Manufacture and Adulterations 220. • The German Freibank 223.