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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 263: CHAPTER XVIII MEAT
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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 XVIII
MEAT

MEAT

Meat, an Article of Diet

Composition of Meat
TOUGH MEAT
TENDER MEAT
CHANGES AFTER SLAUGHTER
REFRIGERATION

Food Value of Meat
BEEF EXTRACTS
BEEF JUICE

Sources of Meat

Care of Food Animals
FOOD
WATER
SHELTER

Meat Unfit for Food
ADULTERATED
SPOILED MEAT

Danger from Spoiled Meat
DIFFERENT INFECTIONS
TAPEWORM
PARASITE
ECHINOCOCCUS