Encyclopedia of Diet: A Treatise on the Food Question, Vol. 1

A comprehensive treatise combining physiological chemistry and food chemistry explains the chemical composition of foods, the body's elemental needs, and the digestive processes that convert fuel into tissue and energy. It surveys air, water, acids, carbohydrates, fats, proteins, mineral salts and digestive juices; describes organs and chemical digestion; and offers principles for selecting, combining, and proportioning foods according to age, climate, and activity. Later lessons examine effects of cooking, starch digestion, animal experiments, early vitamin research, and practical food classification and tables aimed at making nutrition an applied science for improved digestion, assimilation, and longevity.