This edition had all images removed.
LoC No.: 07021556
Title: The nutrition of man
Note: "The present book in the outcome of a course of eight lectures delivered before the Lowell institute of Boston in the early part of 1907."--Preface.
Note: Reading ease score: 46.5 (College-level). Difficult to read.
Contents: Foods and their digestion -- Absorption, assimilation, and the processes of metabolism -- The balance of nutrition -- Source of the energy of muscle work, with some theories of proteid metabolism -- Dietary habits and true food requirements -- Further experiments and observations bearing on true food requirements -- The effect of low proteid diet on high proteid animals -- Practical applications with some additional data.
Credits: Thiers Halliwell, Mark C. Orton and the Online Distributed Proofreading Team at https: //www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary: "The Nutrition of Man" by Russell H. Chittenden is a scientific publication written in the early 20th century. The book presents a comprehensive analysis of human nutrition, discussing vital processes such as digestion, absorption, and the metabolic functions of the body. Chittenden aims to clarify the needs for food and the essential components that contribute to maintaining health and vitality in daily living. The opening of "The Nutrition of Man" introduces the fundamental concepts of nutrition and its significance to life. Chittenden explains that nutrition encompasses three primary functions: growth, rehabilitation of cells, and energy provision to sustain bodily activities. He emphasizes the organic nature of human food, categorizing it into proteins, carbohydrates, and fats, detailing their composition, digestion, and role within the human body. The author begins to delve into how food is processed, starting from mastication and saliva secretion, to the subsequent chemical actions in the stomach and small intestine, thus laying the groundwork for the scientific exploration of dietary needs and the physiological effects of different nutrients. (This is an automatically generated summary.)
Author: Chittenden, R. H. (Russell Henry), 1856-1943
EBook No.: 68830
Published: Aug 24, 2022
Downloads: 151
Language: English
Subject: Nutrition
LoCC: Science: Physiology
Category: Text
Rights: Public domain in the USA.
This edition has images.
LoC No.: 07021556
Title: The nutrition of man
Note: "The present book in the outcome of a course of eight lectures delivered before the Lowell institute of Boston in the early part of 1907."--Preface.
Note: Reading ease score: 46.5 (College-level). Difficult to read.
Contents: Foods and their digestion -- Absorption, assimilation, and the processes of metabolism -- The balance of nutrition -- Source of the energy of muscle work, with some theories of proteid metabolism -- Dietary habits and true food requirements -- Further experiments and observations bearing on true food requirements -- The effect of low proteid diet on high proteid animals -- Practical applications with some additional data.
Credits: Thiers Halliwell, Mark C. Orton and the Online Distributed Proofreading Team at https: //www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary: "The Nutrition of Man" by Russell H. Chittenden is a scientific publication written in the early 20th century. The book presents a comprehensive analysis of human nutrition, discussing vital processes such as digestion, absorption, and the metabolic functions of the body. Chittenden aims to clarify the needs for food and the essential components that contribute to maintaining health and vitality in daily living. The opening of "The Nutrition of Man" introduces the fundamental concepts of nutrition and its significance to life. Chittenden explains that nutrition encompasses three primary functions: growth, rehabilitation of cells, and energy provision to sustain bodily activities. He emphasizes the organic nature of human food, categorizing it into proteins, carbohydrates, and fats, detailing their composition, digestion, and role within the human body. The author begins to delve into how food is processed, starting from mastication and saliva secretion, to the subsequent chemical actions in the stomach and small intestine, thus laying the groundwork for the scientific exploration of dietary needs and the physiological effects of different nutrients. (This is an automatically generated summary.)
Author: Chittenden, R. H. (Russell Henry), 1856-1943
EBook No.: 68830
Published: Aug 24, 2022
Downloads: 151
Language: English
Subject: Nutrition
LoCC: Science: Physiology
Category: Text
Rights: Public domain in the USA.