IX INFANT FEEDING 199
X CARE AND FEEDING OF CHILDREN IN NORMAL AND ABNORMAL
CONDITIONS AND IN INFECTIOUS DISEASES 231
XI FEEDING OF ADULTS IN DISEASES OF THE GASTRO-INTESTINAL
TRACT 245
XII DISEASES OF THE INTESTINAL TRACT 263
XIII FEVERS IN GENERAL 281
XIV TYPHOID FEVER 288
XV DISEASES OF THE RESPIRATORY TRACT 301
XVI DIETETIC TREATMENT BEFORE AND AFTER OPERATION 312
XVII URINALYSIS 323
XVIII ACUTE AND CHRONIC NEPHRITIS 336
XIX DISEASES OF THE HEART 365
XX DIABETES MELLITUS 372
XXI DISEASES OF THE LIVER 404
XXII GOUT, OBESITY AND EMACIATION 418
XXIII OTHER CONDITIONS AFFECTED BY DIET 451
APPENDIX
Table I. Edible Organic Nutrients and Fuel Values of Foods 461
Table II. Ash Constituents of Foods in Percentage of the Edible
Portion 472
Table III. Showing 100-Calorie Portions of some Common Foods,
Together with Their Protein, Nitrogen, and Mineral Content 478
Table IV. Composition and Fuel Value of most of the Foods used
in the Invalid Dietary 484
Table V. Vitamines in Foods 496
Heights and Weights for Children under Five Years of Age 499
Height and Weight Table for Boys 500
Height and Weight Table for Girls 501
Pelidisi Chart 502
The Nutritional Index--The "Pelidisi" 503
Index 505
SECTION I
FOOD AND ITS SIGNIFICANCE
PRELIMINARY COURSE OF LECTURES AND LABORATORY WORK
CHAPTER I
FOOD
The value of a knowledge of food and its effect in the human body
cannot be overestimated. In health, this knowledge leads to high
|