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A text-book on hygiene and pediatrics from a chiropractic standpoint cover

A text-book on hygiene and pediatrics from a chiropractic standpoint

Chapter 226: CHAPTER XV FOOD
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About This Book

The text presents principles of hygiene and sanitation interpreted through chiropractic philosophy, defining personal and public hygiene and emphasizing both environmental measures and internal resistance to disease. It surveys practical topics — housing, air and ventilation, heating and lighting, water, school and industrial hygiene, immunity, germs, disinfection, sick-room care, and food and milk safety — arranged as a sanitary handbook. A second section addresses pediatric care, covering infant management, dentition, clinical analysis, techniques for adjusting children, and common respiratory, digestive and miscellaneous conditions. Instructional in tone, the work combines sanitary science with applied chiropractic technique for prevention and child-health care.

CHAPTER XV
FOOD

FOOD

GENERAL CONSIDERATIONS
Necessity for Food
DEFINITION OF FOOD
TRANSFORMATION INTO BODY TISSUE

Distinction between Appetite and Hunger
APPETITE DIRECTED BY EDUCATION
HUNGER DIRECTED BY INNATE
OVEREATING
SYMPTOMS OF OVEREATING

Starvation
DEFINITION
SENSATION OF HUNGER

Inanition
DEFINITION
MALNUTRITION

Balanced Rations
IMPORTANCE OF
CONTENTS OF

CLASSIFICATION OF FOODS
Sources of Food
ANIMAL
PLANT
MINERAL

Chemical Composition
NITROGENOUS
NON-NITROGENOUS

Physical Properties

Function of Foods
PROTEINS
CARBOHYDRATES
FATS
CONDIMENTS
INORGANIC SALTS
VITAMINS