Excerpt from Food in Health and Disease
It has been my aim to make as practical a book upon dietetics as possible. For that reason the diet best suited in individual diseases has been described fully under the heading of each ailment, although this has necessitated some repetition. The preservation of health is of as much importance as the treatment of the sick, and in order that food may be adapted to both these purposes the principles underlying its use must be understood. It has therefore seemed best to review the chemical and physiologic data concerning the nutritive and other qualities of various kinds of food; to discuss briefly their relations to the digestive organs and to the organism as a whole; and to trace many of the changes that food must undergo before it can be appropriated to the needs of the human system and prepared for elimination. The first part of this volume treats of these subjects, with such brevity as has seemed compatible with thoroughness. For a similar reason, in the section devoted to the consideration of diet for invalids, attention has been given to the causation of disease, especially as diet, and digestive and nutritional processes are related to it. Symptoms are described whenever it seems best in order to make clear the indications for dietetic and general hygienic treatment.
I wish to call special attention to the numerous studies of food and dietetics prosecuted under the auspices of the United States Department of Agriculture, and under the supervision of Professor Atwater. The value of these investigations is not fully appreciated by the medical profession, yet they constitute the most valuable original contributions to this subject that have emanated from America, and rank with the best studies made in other countries. I have, therefore, made numerous quotations from them.
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