Principles of human nutrition, a study in practical dietetics

Front matter

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BOUGHT WITH THE INCOME EROM THE

SAGE ENDOWMENT FUND

Preface

An examination of this volume will at once make it evident that it was not prepared for use with students wlio have specialized in organic and biological chemistry. The object in view was rather such a presentation of the subjectmatter related to human nutrition as would be more or less adapted to popular use, but particularly to instruction of students with moderate scientific acquirements, whether in colleges, secondary schools, short courses, schools of domestic science, or correspondence schools. The reliable knowledge bearing on the nutrition of man. is mainly to be found in elaborate works on physiology and physiological chemistry, the contents of which are not generally available. Moreover, the highly technical facts are usually not centered around a philosophy of living. The aim here has been to show the adjustment of this knowledge to a rational system of nutrition without insisting upon adherence to technical details that are not feasible in the ordinary administration of the family dietary.

It is needless to state that the author makes no claim to having written on his own authority, but, on the other hand, he has relied upon the conclusions of those authorities and investigators whose sound scholarship in this field of knowledge is unquestioned. The following literature is that which has mainly been considered :

vi Preface

Metabolism and Practical Medicine, Von Noorden ; translated by J. Walker Hall.

Textbook of Physiological Chemistry, Abderhalden ; translated by William T. Hall.

The Science of Nutrition, Lnsk.

A Textbook of Physiological Chemistry, Hammersten; translated by Mendel.

Der Kindes Enahrung, Czerny and Keller.

Chemistry of Food and Nutrition, Sherman.

Poods and their Adulteration, Wiley.

Physiological Economy in Nutrition, Chittenden.

Textbook of Physiology, Howell.

Textbook of Physiological and Pathological Chemistry, Bunge.

The publications on human nutrition of the Office of Experiment Stations.

Papers by Dr. L. B. Mendel.

Generous acknowledgment should be made to Lea & Eebiger, Philadelphia, Pa., for permission to use the excellent cuts from Anatomy and Physiology for Nurses by Kimber.

W. H. JORDAN.

New York Agricultural Experiment Station, Geneva, N.Y., October 2T, 1911.

Chapter I Page

The Plant as the Source of Human Sustenance . . 3-5

1. The plant stores food substance .... 3

2. The plant stores energy ...... 4

3. Relation of plant substance to animal life . . 4

CHAPTER n

The Chemical Elements involved in the Nutrition of the

Human Body . 6-19

4. Number of elements involved 6

5. Sources of elements ...... 6

A. The Elements and their Sources ..... 7-15

10. Sulfur 12

11. Phosphorus 13

13. Potassium 13

14. Sodium 14

15. Calcium 14

B. Proportions of Elements in Plants and Animals . 15-19

17. In plants 15

18. In animals 17

19. Ash elements in animal body 18

vii viii Table of Contents

CHAPTEE III

PAGE

The Compounds op Homan NnTHiTiON .... 20-62

A. Classes of Matter 20-23

20. Combustible and non-combustible . . . .21

21. Organic and inorganic 22

B. The Groups or Classes into which the Compounds in Plants

and Animal Life are Divided .... 23-62

22. Distribution of elements in the classes of compounds 24 Water 26-33

23. Determination of water 26

24. Hygroscopic water 27

25. Physiological water .27

26. Water in living plants 28

27. Proportion of water varies 28

28. Much water in immature plants . . . .29

29. Effect of soil moisture 30

30. Water in dry foods .31

81. Water in the animal ■ 31

32. Effect of age and condition 32

33. Combination of ash elements 34

34. Ash elements in plants . . . . . .35

35. Influence of manufacturing processes and cooking

on the ash constituents of plant siibstance . . 37

36. The mineral compounds of the animal body . . 38

37. The distribution of ash compounds in the animal

body 39

38. Eorms in which the ash elements exist in the plant

or animal 40

The Nitrogen Compounds . . . . . . 40-62

39. Determination of protein 42

40. Various proteins unlike .43

41. Classification of proteins 43

42. The true proteins 46

IX

PACE

43. Ultimate composition of proteins .... 46

44. Familiar examples of proteins 47

45. The albumins 47

The globulins 48

Plant globulins 49

Animal globulins . 50

Glutenins 52

Alcohol soluble proteins 52

Albuminoids . 52

Histones, protamines 53

Conjugated Proteins 54-56

53. Nucleoproteins . . . . . . .54

Glycoproteins 54

Phosphoproteins . 55

Hsemoglobins 55

Lecithoprotein 56

Derived Proteins 56-58

Primary

58. Proteans and metaproteins 57

59. Coagulated proteins 57

Secondary

60. Proteoses, peptones 57

61. Important properties of the proteins ... 58

62. The unlike constitution of proteins from different

sources . . . . . ' . . . .59 Nitrogen Compounds that are not Proteins . . . 61-62

63. Amides 61

64. Extractives 61

65. 56. 57.

CHAPTER IV The Compodnds of Human Nutrition {Conducted) Carbohydrates, Acids, Fats, and Oils

65. 66.

Elementary composition Classification .

63-83 63-83 . 63 . 64

PACE

The Carbohydrates 65-76

The Sugars 65-71

67. Classification of sugars according to structure . 66

A. Mono-saccharides or Simple Sugars . . . 67-68

68. Dextrose 67

69. Levulose 68

70. Galactose 68

71. Pentoses 68

B. The Di-saccharides 68-71

72. Saccharose . 69

73. Maltose 70

74. Lactose 70

C. The Poly-saccharides 71-76

75. The starches • . .71

76. Glycogen 73

77. The pentosans 74

78. Galactans, mannans, levulans, dextrans ... 74

79. The pectin bodies .74

80. Dextrin 75

81. Cellulose 75

The Acids 77

Fats and Oils 77-83

82. Fats in grains and seeds 78

83. Fat rich foods , 79

84. Nature and kinds of fats 79

85. Physical properties 80

86. Milk fat 81

87. Fatty acids 81

88. Ether extracts 82

89. Lecithins 82

CHAPTER V

The Digestion of Food 84-126

90. Digestion and assimilation 84

91. General changes in food through digestion . . 85

Table of Contents xi

PAGK

A. Ferments 86-92

92. Organized ferments ...... 86

93. Structure, distribution 87

94. Conditions of growth ...... 88

95. Results of fermentations 88

96. Manner of action 89

97. Unorganized ferments 91

B. The Mouth 92-9.5

98. Mastication 92

99. The saliva 9.3

100. The saliva and its action 94

C The Stomach 95-101

101. The gastric juice 95

102. Gastric enzyms . 96

10.3. Gastric stimuli 99

D. Digestion in the Intestines 101-109

104. The bile 102

105. Bile salts 102

106. Secretion of bile 103

107. The pancreatic juice 103

108. Protein-splitting enzyms 103

109. Steapsin 104

110. Amylopsin 104

111. Intestinal juices ....... 105

112. Intestinal bacteria 105

113. Digestion of food as a whole 107

E. Absorption of Food 109-113

114. Function of lacteals and blood vessels in absorp-

tion 109

115. Changes in the walls of the intestinal tract . . Ill

116. Place of maximum absorption . . . .112

G. The Relations of the Different Food Compounds to the

Digestive Processes 114-117

117. Digestibility of the proteins ..... 115 xu

PACE

118. Digestibility of the carbohydrates .... 116

119. Digestibility of the fats 117

H. Factors which may influence Digestibility . . . 117-126

120. Meaning of digestibility 118

121. Kind of food 118

122. Influence of food on secretion .... 120

123. Mechanical condition of ingested food . . . 122

124. Kelish for food . 123

125. The amount eaten 123

126. Effect of work 123

127. Influence of accessory articles of food . . . 124

128. Influence of cooking food 124

129. Influence of individual peculiarities . . . 125

130. The extent to which different classes of food are

digested 125

CHAPTER VI

The Distribution and Transformations of the Digested

A. The Blood 128-130

131. Corpuscles 128

132. Hemoglobin 128

133. Leucocytes 129

134. The plasma 129

B. The Heart 130-133

135. Circulation 132

136. Entrance of nutrients 133

C. The Lungs 133-135

137. Object of breathing 134

D. The Use of Food 135-137

138. Builds tissue 136

139. Function of oxygen 136

140. Protein not wholly oxidized 136

H. Elimination of Wastes 137-139 xiu

F.

PAGE

142. Mineral compounds 138

143. Carbon dioxid 138

The Liver 139-141

145. Function of liver 139

CHAPTER VII

The Fdnctions of Food Compohnds A.

a

. 142-172 Scientific Methods of Inquiry 142-147

146. A determination of the elements essential to the

construction of the human hody ....

147. Methods of ascertaining the functions of the vari-

ous nutrients and the needs of the human body under vaiying conditions .

148. Necessary measurements

149. How measurements are made. Respiration calo-

rimeter

150.- Food balances

151. Energy balance and use The Functions of the Nutrients ....

152. Food used in two general ways

153. Forms of energy . . . .

154. Functions of water ....

155. Functions of the mineral compounds

156. Phosphorus and brain power .

157. Foods supplying mineral compounds

158. Functions of protein ....

159. Relative efficiency of the different proteins

160. Protein used in a variety of ways .

161. Functions of carbohydrates .

162. Carbohydrates as a source of animal fat

163. Functions of the fats and oils Food as a Source of Energy ....

164. Manifestations of energy

165. Energy stored in plant substance .

143 144

. 145

. 146

. 147

147-157

. 148

. 148

. 148

. 149

. 150

. 151

. 151

. 152

. 154

. 156

. 156

. 157

157-170

. 159

. 160 xiv Table of Contents

PAGE

166. Energy unit 161

167. Energy units in food compounds .... 161

168. Available energy . . . . . . . 163

169. Net energy 164

170. Factors used in computing food values . . . 166

171. Energy relations of the several nutrients . . 167

172. Heat relations 167

173. The critical temperature 169

D. The Nutritive Interrelation of the Food Compourids and

the Need of Combining these in the Diet . . 170-172

174. Carbohydrates physiologically economical . . 170

175. Protein sparers ....... 172

CHAPTER VIII

Laws of Nutrition

176. Foods source of energy and building material

177. Only digestible food available

178. Avenues of excretion

179. Uses of digested food

180. Food balance .

181. Food requirements definite

182. Production .

183. Specific requirements

184. Nutrients interchangeable in part