The Principles of Nutrition for Practitioners and Students

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The Principles of Nutrition for Practitioners and Students discusses the principles of nutrition—a subject which becomes more and more terrifying to the learner with each addition to the complex of vitamins. The system of question and answer which has been adopted in the book will appeal to all students. The whole subject of vitamins is both efficiently and attractively presented, and gives not only a clear outline of the principles of nutrition but will certainly stimulate enthusiasm for this study which has, so often in the past, produced, if not terror, at least apprehension in the hearts of many.
The book is organized into seven parts. Part I discusses the importance of food to health. Part II deals with the health impacts of vitamins A, D, B, C, and mineral salts. Part III focuses on the role of protein in the growth and repair of the body while Part IV covers the body’s heat and energy production. Part V presents studies on the nutrition of individuals and groups. Part VI takes up issues of feeding such as rationing; the enrichment, drying, and preservation of foods; staple foods, and milk. Part VII considers world health issues, including the unequal distribution of food and variations in food consumption.

Front Cover 2
The Principles of Nutrition for Practitioners and Students 5
Copyright Page 6
FOREWORD 7
Table of Contents 9
PART I: INTRODUCTION 11
- CHAPTER 1. HOW WE CAME TO UNDERSTAND THE PECULIAR IMPORTANCE OF FOOD TO HEALTH 11
  - 2. What early observations were made about the relationship of diet to scurvy ? 11
  - 1. Why is our knowledge about the relationship of food to health so recent ? 11
  - 3. Who were Jacques Cartier ; James Lind ; Taìcaki ; and Eijkman ? 12
  - 4. What early observations were made about the relationship of diet to beri-beri ? 13
  - 5. What are rice polishings and what is their significance ? 14
  - 6. What, broadly, was the extent of our knowledge about the importance of food to health at the turn of the century ? 14
  - 7. What was the significance of the experiments made in 1906 by Sir Frederick Gowland Hopkins ? 15
  - 10. What are the protective foods ? 16

Front Cover 2
The Principles of Nutrition for Practitioners and Students 5
Copyright Page 6
FOREWORD 7
Table of Contents 9
PART I: INTRODUCTION 11
- CHAPTER 1. HOW WE CAME TO UNDERSTAND THE PECULIAR IMPORTANCE OF FOOD TO HEALTH 11
  - 2. What early observations were made about the relationship of diet to scurvy ? 11
  - 1. Why is our knowledge about the relationship of food to health so recent ? 11
  - 3. Who were Jacques Cartier ; James Lind ; Taìcaki ; and Eijkman ? 12
  - 4. What early observations were made about the relationship of diet to beri-beri ? 13
  - 5. What are rice polishings and what is their significance ? 14
  - 6. What, broadly, was the extent of our knowledge about the importance of food to health at the turn of the century ? 14
  - 7. What was the significance of the experiments made in 1906 by Sir Frederick Gowland Hopkins ? 15
  - 10. What are the protective foods ? 16
  - 8. What is the relationship of food to the regulation of body processes ? 16
  - 9. For what three main purposes does the body need food ? 16
  - 11. What are Nutrients and "Essential Nutrients"? 17
- PART II: HOW HEALTH DEPENDS UPON MINUTE AMOUNTS OF SPECIAL SUBSTANCES 17
  - CHAPTER 2. THE REGULATION OF VITAL PROCESSES BY VITAMINS A AND D 17
    - 1. Why are these two vitamins considered together and named A and D ? 17
    - 2. What is the importance of vitamin A to health? 18
    - 3. What is the importance of vitamin D to health ? 19
    - 4. What are the sources of the two vitamins ? 19
    - 5. What is the history of the discovery of vitamins A and D? 20
    - 6. What is the composition of these two fat soluble vitamins and have they been synthesized ? 22
    - 7. What amount of these vitamins is needed and what is the effect of cooking upon the vitamins occurring naturally in our foods 23
    - 8. What have cereals to do with rickets ? What is Phytic Acid ? 24
    - 9. In what parts of the world do you find frank diseases due to deficiency of vitamins A and D in the diet ? 25
    - 10. What recent experiment on human beings deprived of vitamin A was conducted at the Scorby Institute, Sheffield ? What does th 27
    - 11. What is the relationship of vitamins A and D to dental caries ? 27
  - CHAPTER 3. THE REGULATION OF VITAL PROCESSES BY THE VITAMIN B GROUP 28
    - 1. What are the members of the vitamin B group ? 28
    - 2. What is the chemical structure of the B group ? 29
    - 3. What is the history of their discovery ? 29
    - 4. What is their importance to man ? Are deficiency diseases for all of them known ? 30
    - 5. What is the source of the B group vitamins ? 32
    - 6. What is the effect of cooking on the B group ? 33
    - 7. What is the significance of bacterial synthesis of B vitamins in the bowel ? 33
    - 9. Where are deficiencies of B group to be found ? 34
    - 8. How much B vitamins do we need ? 34
    - 10. What, briefly, is the significance of the minor B vitamins ? 35
    - 11. What about folic acid and vitamin B12 ? 35
  - CHAPTER 4. THE REGULATION OF VITAL PROCESSES BY VITAMIN C : VITAMINS E AND K 36
    - 2. How did we come to know of its existence and significance ? 36
    - 1. What is vitamin C ? 36
    - 3. What is the importance of vitamin C to the health of man ? 37
    - 5. In what foods is vitamin C to be found ? 38
    - 4. What amount of vitamin C does man need ? 38
    - 6. What is the effect of cooking upon vitamin C and what precautions should cook take ? 39
    - 7. Where is scurvy to be found ? 40
    - VITAMIN E 41
      - 2. Where does it occur 41
      - 3. To what does its absence give rise ? 41
      - 1. What is vitamin E ? 41
    - VITAMIN K 41
      - 1. What is vitamin K ? 41
      - 2. Where does it occur ? 41
      - 3. To what does it give rise in its absence ? 41
    - CHAPTER 5. THE REGULATION OF VITAL PROCESSES BY MINERAL SALTS 42
      - 2. Are any of these elements used in such small amounts (like vitamins) that the amount needed can be called a trace ? 42
      - 1. What are the common mineral elements of which the human body has need ? 42
      - 3. What mineral elements are apt to be absent or deficient in our diet ? 43
      - 5. What foods are rich in calcium ? 44
      - 6. Does phytic acid interfere with calcium absorption ? 44
      - 4. Why is calcium necessary ? 44
      - 8. What foods are rich in iron ? 45
      - 7. Why is iron important to human nutrition ? 45
      - 10. How much calcium and iron is needed ? 46
      - 11. What groups are liable to suffer from hypochromic anœmia ? 46
      - 9. Is iron affected by phytic acid ? Is it all " available " ? 46
      - 12. What is the difference between hypochromic and macrocytic anœmia ? 46
      - 13. Do we fortify any foodstuffs with minerals ? 47
      - 14. How can we follow elements inside the body ? 47
    - PART III: GROWTH AND REPAIR OF THE BODY 48
      - CHAPTER 6. PROTEIN (1) 48
        
        2. How is the process of building and repairing done ? 48
        
        1. What is the relationship of food to growth and repair ? 48
        
        3. What are the building bricks ? 49
        
        4. How much does the composition of proteins vary ? 49
        
        5. How can the body make its own bricks and what are the limitations ? 50
        
        6. What happens when an " incomplete protein " is the sole source of protein in the diet ? 50
        
        7. Why does the biological value depend upon the completeness of the protein ? Where are the complete proteins found ? 50
        
        8. What is the difference between animal and vegetable proteins ? How can the biological value be raised by mixing different pro 51
        
        9. What is the value of the incomplete proteins ? 51
      - CHAPTER 7. PROTEIN (2) 52
        
        1. What are the amino acids ? 52
        
        3. How much protein is needed by man ? 53
        
        2. Is protein of value other than as a source of amino acids for growth and repair ? Can it be used for fuel ? 53
        
        4. Does the amount of protein eaten vary in different classes and tribes? 54
        
        6. How much protein should be of animal origin ? 55
        
        7. Give an idea of the amount of protein in different classes of food. 55
        
        5. What is the great difference between the growing child and the grown man ? 55
        
        8. How can a sufficiently high protein intake be secured for the child and the expectant mother ? 56
        
        9. What happens to protein during accidents and burns ? 56
        
        10. Is vegetarianism sound ? 57
      - 11. Are there deficiency diseases due to lack of protein or of any amino acid ? 57
    - PART IV: THE PRODUCTION OF HEAT AND ENERGY IN THE BODY 58
      - CHAPTER 8. THE CALORIE 58
        
        1. What is the metabolism of the body ? 58
        
        3. How is basal metabolism measured ? 59
        
        2. What is the basal metabolism ? 59
        
        4. What amount of Calories does the body need ? 60
        
        6. When does starvation begin ? 61
        
        5. What do we know of the caloric value of foods ? 61
        
        7. What is Famine (Edema ? 62
      - CHAPTER 9. FATS AND CARBOHYDRATES 62
        
        1. What are the natural sources of fuel for the body 62
        
        3. Where do these fuels come from ? Animal and vegetable sources. What is the meaning of invisible fat ? 63
        
        4. What varieties of fats and carbohydrates exist ? 63
        
        2. What is the chemical structure of fats and carbohydrates ? 63
        
        5. What is the important difference in the use made of fats and carbohydrates ? 64
        
        6. Can protein be made into sugar and vice versa ? How does fat and carbohydrate spare protein ? 65
        
        7. Are fats needed for any other purpose ? 65
        
        9. What foods are rich in fat ? 66
        
        8. How much fat do we need ? 66
        
        11. What foods are rich in sugar and starch ? 67
        
        10. How much carbohydrate do we need ? 67
        
        12. Can we have too much carbohydrate ? 68
      - PART V: HOW DO WE KNOW WHETHER PEOPLE ARE PROPERLY NOURISHED ? 69
        
        CHAPTER 10. THE STUDY OF INDIVIDUALS AND GROUPS 69
        
        1. What is correct nutrition ? 69
        
        2. How do we assess good nutrition in the individual ? 70
        
        3. What do we learn from natural phenomena about the effect of diet ? 71
        
        4. What do we learn from mortality and morbidity statistics about the effect of diet ? 73
        
        CHAPTER 11. A DIETARY SURVEY 78
        
        1. What is a dietary survey? 78
        
        2. What information can a dietary survey be expected to yield ? 79
        
        3. How is the nutrient content of the diets in a survey estimated ? 80
        
        4. Is it valuable to combine a dietary survey with a clinical or biological study ? 80
        
        5. What four types of dietary survey can be conducted ? Give examples of each 81
        
        6. Distinguish between the questionnaire, the log book and the weighing method of making a dietary survey 83
        
        7. What do we need to know about the allocation of food within the family ? 84
        
        8. What is the value of dietary surveys to local, national and world policies ? 85
        
        CHAPTER 12. FAMILY BUDGETING 86
        
        1. What attempts have been made to estimate the cost of an adequate diet ? 86
        
        2. How do we attempt to calculate the family in terms of man-values ? 88
        
        3. What does a comparison of expenditure in different classes indicate about the percentage spent on food ? 89
        
        4. What is the importance of the relation of expenditure on food to other family expenditure ? 90
        
        5. What do we know about the relative cost of various foodstuffs in relation to health ? 93
        
        6. What is the effect of the growing family upon the composition of the diet in a fixed income household ? 94
        
        CHAPTER 13. THE WORK OF A DIETITIAN IN HOSPITALS AND ELSEWHERE 95
        
        1. What is the purpose of a dietitian ? 95
        
        2. What is the training of a dietitian and when and where did this begin ? 95
        
        3. What special circumstances attend feeding in hospitals ? 96
        
        4. What further opportunities exist for improvement in hospital feeding ? 97
        
        5. What position should the dietitian occupy in hospitals ? 98
        
        6. What sort of an organization is needed for catering in a hospital of 700 to 1,000 beds ? 99
        
        8. The dietitian in Public Health 100
        
        7. The dietitian in industry and school meals 100
        
        PART VI: FEEDING ACCORDING TO BIOLOGICAL NEEDS 102
        
        CHAPTER 14. RATIONING AND OTHER NATIONAL MEASURES 102
        
        1. Give an account of food rationing in England and indicate how it differs from that in other countries 102
        
        2. What is the significance of the steps taken to alter the consumption and distribution of milk ? 103
        
        3. Give an account of the school meals scheme 104
        
        4. Give an account of the schemes for feeding away from home, in British Restaurants and Industrial Canteens 106
        
        5. Meals on wheels for old folk 109
        
        6. Stabilization of food prices 110
        
        CHAPTER 15. THE ENRICHMENT, DRYING AND PRESERVATION OF FOODS 111
        
        1. Is natural food best? 111
        
        2. Give examples where natural food is harmful to man 112
        
        3. What is the truth in the contention that natural soil produces more healthy foods ? 112
        
        4. The paramount need is to apply scientific knowledge to food in all its aspects from cultivation to cooking 112
        
        5. Early prejudices against tinned foods are no longer valid 113
        
        6. How are foodstuffs dried and with what results ? 114
        
        7. In what ways do we enrich our foods ? 115
        
        CHAPTER 16. THE CONTROL OF MAN'S STAPLE FOOD " THE CEREALS " 116
        
        1. Why do we call the cereal a staple food of man ? 116
        
        2. What is the origin of bread ? 117
        
        3. To what extent is bread now the staff of life ? 117
        
        5. What is the effect of " Extraction " of the wheat grain ? 118
        
        4. What is the composition of the wheat grain ? 118
        
        7. Compare the value of middlings (or offals) to animals (and poultry) and to man 120
        
        6. How has the rate of extraction varied in recent years ? 120
        
        8. What is the significance of bleaching flour ? 121
        
        9. What is the wheaten loaf? Compare with the American loaf 122
        
        CHAPTER 17. MILK AND ITS PRODUCTS 123
        
        1. How came we to develop milk as one of our chief foods ? 123
        
        2. Why is milk so valuable? What, if any, are its deficiencies ? 125
        
        3. What is the composition of milk ? 127
        
        4. What forms of dried and condensed milk exist ? What are their advantages and disadvantages ? 128
        
        5. Distinguish between the following: Skim Milk, Whey, Buttermilk, Soured Milk 129
        
        6. What grades of milk exist ? 130
        
        8. What value has butter ? To what extent can it be replaced by margarine ? 131
        
        7. What value has cheese ? 131
        
        PART VII: FEEDINT THE WORLD 132
        
        CHAPTER 18. FEEDINT THE WORLD 132
        
        1. How unequal is the distribution of food throughout the world ? 132
        
        3. What are the limiting factors which prevent an even distribution throughout the world ? 134
        
        2. What effect does this variation in food consumption have upon world health ? 134
        
        4. What can be done to meet the world wide scarcity of food ? 138
        
        5. What is the Food and Agriculture Organization of the United Nations ? 143
        
        INDEX 144

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