The nutrition of man

A systematic account of human nutrition covering digestion and absorption, the enzymatic and chemical breakdown of foods in the mouth, stomach, and small intestine, and the assimilation and intracellular pathways of metabolism. It presents balance studies of nitrogen and carbon, measurements of basal energy exchange and respiratory quotient, and experimental investigations in human volunteers and dogs that examine effects of varying protein, fat, and carbohydrate intake. The author argues that customary protein needs have been overestimated, examines how tissues and the liver regulate energy transformation, and connects physiological findings to more economical and healthful dietary recommendations.