Dietetics for Nurses, by Fairfax T. Proudfit The Project Gutenberg EBook of Dietetics for Nurses, by Fairfax T. Proudfit This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Dietetics for Nurses Author: Fairfax T. Proudfit Release Date: August 8, 2010 [EBook #33379] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK DIETETICS FOR NURSES *** Produced by Kevin Handy, John Hagerson, Sam W. and the Online Distributed Proofreading Team at http://www.pgdp.net Transcriber's Note Dietetics for Nurses, by Fairfax T. Proudfit 1 The three diagrams in the text have been rendered approximately using ASCII art. The tilde (~) symbol has been used to indicate bold text. Subscripted numbers are indicated by an underscore (i), with the subscripted item enclosed in braces ({x}). The single superscript number is indicated with a carat (^). With the large number of tables, lists and diagrams in this text, it is recommended that it is viewed using a monospaced font, such as Courier, and that the text is not rewrapped. Table 4 in the Appendix was very wide, and has been split into two pieces by page. THE MACMILLAN COMPANY NEW YORK · BOSTON · CHICAGO · DALLAS ATLANTA · SAN FRANCISCO MACMILLAN & CO., LIMITED LONDON · BOMBAY · CALCUTTA MELBOURNE THE MACMILLAN CO. OF CANADA, LTD. TORONTO DIETETICS FOR NURSES BY FAIRFAX T. PROUDFIT INSTRUCTOR AND CLINICAL DIETITIAN, MEMPHIS GENERAL HOSPITAL, AND ST. JOSEPH'S HOSPITAL, CONSULTING DIETITIAN, MEMPHIS ASSOCIATED CHARITIES, AND PUBLIC HEALTH NURSING ASSOCIATION, MEMPHIS, TENNESSEE SECOND EDITION Completely Revised NEW YORK THE MACMILLAN COMPANY 1923 All rights reserved PRINTED IN THE UNITED STATES OF AMERICA COPYRIGHT, 1918 AND 1922, BY THE MACMILLAN COMPANY. Set up and electrotyped. Published November, 1918 Second Edition completely revised and reset Published, July, 1922 Press of J. J. Little & Ives Company New York, U. S. A. Dedicated to the Great Army of Nurses in the Service PREFACE TO SECOND REVISED EDITION The old order of things is passing. The keynote of to-day's work is prevention, rather than cure, children are taught to eat correctly that they may grow into the strong, healthy men and women which are needed to make any nation great. This instilling of good health habits must rest upon the nurse, the nutrition worker, the physician and the home-maker. Close coöperation is necessary among these workers and a definite Dietetics for Nurses, by Fairfax T. Proudfit 2 understanding of the way to accomplish the best results, in this respect, must come from the training of those who are undertaking this all important work. The present revision of this text is the outgrowth of several years of close attention to the progress, changes and adjustments which are being made daily in this important subject of nutrition. The changes made in this revised edition are all in the line of constructive teaching. The material has been reorganized that no time may be lost in a search for the proper word to illustrate a definite point. The method of project teaching used in this edition, is not a new one, although the name may possibly be unfamiliar to some. Every good teacher recognizes the value of motivation as a means of getting an idea "across." The revision of this text was undertaken with the idea of leading the student to think for herself and to put into practice the scientific facts learned in class room and ward. The author is indebted to many of her colleagues for the encouragement and constructive criticism which enabled her to make the changes which will, it is hoped and believed, materially aid the student nurse in the study of Dietetics. She also wishes to express her appreciation for the many helpful suggestions made by her co-workers in this respect, especially to Misses L. H. Gillett and L. Willson for valuable criticism and to Miss H. Buquo for assistance in the preparation of the manuscript. F. T. P. PREFACE TO FIRST EDITION No other science has so much to do with the general welfare of mankind as the study of food and its effects in the human body. When we use the term "dietetics" as representing "the effect of the food in the human body," we do so in a very broad sense, for the subject is a big one, requiring comprehensive terms to express it. The problems of nutrition are many. Food alone is no small subject and a still greater one is the utilization of food materials in such a way that the body may gain the greatest value with the least expenditure of vital forces. These problems are discussed in this text and the methods of overcoming them are given in the simplest possible language. For this purpose the subject of nutrition has been divided into groups: (1) a comprehensive study of the sources of food, its composition and nutritive value; (2) the effect of food in the body under normal conditions, as in health; and (3) its behavior and effect when conditions in the body become abnormal, as in disease. In this way much of the non-essential material is eliminated from the course of study and only that included which it is necessary for the nurse to understand and which she will constantly use both in the hospital and later on in the practice of her profession. The simple methods of study presented in this text are given with the idea of avoiding confusion in the mind of the average pupil nurse by fitting in the course with her other studies rather than by making it stand out as a separate subject. In this way she will be able to see at a glance the connection between the body processes and the materials which are used to carry them on. Thus her study of physiology, anatomy and bacteriology go hand in hand with that of dietetics, each bearing a distinct relationship to the others. CONTENTS SECTION I FOOD AND ITS SIGNIFICANCE Dietetics for Nurses, by Fairfax T. Proudfit 3 CHAPTER PAGE I FOOD 1 II FUEL VALUE OF FOOD 36 III FOOD REQUIREMENTS OF THE BODY 42 SECTION II LABORATORY OR DIET KITCHEN WORK IV METHODS OF FEEDING IN NORMAL AND ABNORMAL CONDITIONS 59 V FOOD MATERIALS AND THEIR PREPARATION 81 VI INFANT FOODS AND FORMULAS USED IN ABNORMAL CONDITIONS 140 SECTION III THE HUMAN MACHINE VII THE HUMAN BODY 165 SECTION IV DIETO-THERAPY VIII PREGNANCY AND LACTATION 191 IX INFANT FEEDING 199 X CARE AND FEEDING OF CHILDREN IN NORMAL AND ABNORMAL CONDITIONS AND IN INFECTIOUS DISEASES 231 XI FEEDING OF ADULTS IN DISEASES OF THE GASTRO-INTESTINAL TRACT 245 XII DISEASES OF THE INTESTINAL TRACT 263 XIII FEVERS IN GENERAL 281 XIV TYPHOID FEVER 288 XV DISEASES OF THE RESPIRATORY TRACT 301 XVI DIETETIC TREATMENT BEFORE AND AFTER OPERATION 312 XVII URINALYSIS 323 XVIII ACUTE AND CHRONIC NEPHRITIS 336 XIX DISEASES OF THE HEART 365 XX DIABETES MELLITUS 372 XXI DISEASES OF THE LIVER 404 XXII GOUT, OBESITY AND EMACIATION 418 XXIII OTHER CONDITIONS AFFECTED BY DIET 451 APPENDIX Table I. Edible Organic Nutrients and Fuel Values of Foods 461 Table II. Ash Constituents of Foods in Percentage of the Edible Portion 472 Table III. Showing 100-Calorie Portions of some Common Foods, Together with Their Protein, Nitrogen, and Mineral Content 478 Table IV. Composition and Fuel Value of most of the Foods used in the Invalid Dietary 484 Table V. Vitamines in Foods 496 Heights and Weights for Children under Five Years of Age 499 Height and Weight Table for Boys 500 Height and Weight Table for Girls 501 Pelidisi Chart 502 The Nutritional Index The "Pelidisi" 503 Index 505 SECTION I CHAPTER PAGE 4 FOOD AND ITS SIGNIFICANCE PRELIMINARY COURSE OF LECTURES AND LABORATORY WORK CHAPTER PAGE 5 CHAPTER I FOOD The value of a knowledge of food and its effect in the human body cannot be overestimated. In health, this knowledge leads to higher standards, since by pointing out the errors in one's mode of living, good health habits may be established, which will, undoubtedly assure the individual of a better nourished and a more vigorous body. There is no question as to the value of health either from the standpoint of comfort or of economy. And the knowledge which will enable one to spread the good work intelligently cannot but raise the standards of living throughout the entire community. In taking up the study of dietetics, the student is introduced to some of the fundamental principles governing the health and well-being of a people, since dietetics includes a study of food and its relation to the body. The relationship between right food and good health is very close; how close is being demonstrated constantly in experimental fields of scientific research. To be able to judge whether the food one eats daily is giving the best possible value from a physiological and economic standpoint, requires a definite knowledge of food, its source, composition and nutrient value, as well as its relation to the body in health and disease. No one is capable of giving constructive advice upon matters pertaining to diet, unless he has acquired this knowledge through training. A nurse should obtain this training during her course in the hospital, through the class room, the wards and the diet kitchen. The dividing line between health and disease is frequently almost imperceptible, and without a knowledge of the normal body, it is, at times, impossible to tell where the normal leaves off and the abnormal begins. For this reason a nurse must understand normal nutrition, that is, the behavior of food in the healthy body, before undertaking the task of ministering to the body attacked by disease. In a text of this kind, it is impossible to cover all phases of the subject, especially since day by day new discoveries are being made with relation to food and its uses in the body. But with careful attention to the principles set forth, a nurse should be able to carry out the dietary orders given her by the physician and dietitian in the hospital. And, when her course of training is finished, she should find herself equipped to assist in raising the standard of health through her knowledge of dietetics. With this brief summary of the aims and object of the study of dietetics, we will begin the actual work with a study of Food. ~Food Materials.~ Food is the name given to any substance which, taken into the body, is capable of performing one or more of the following functions: 1. Building and repairing tissue, maintenance, growth, and development of the muscles, bones, nerves, and the blood. 2. Furnishing the energy for the internal and external work of the body. 3. Regulating the body processes, maintaining the proper alkalinity and acidity of the various fluids throughout the body, regulating the proper degree of temperature, and determining the osmotic pressure, etc. For the convenience of study scientists have arranged the foodstuffs in groups: CHAPTER I 6 1. According to type; 2. According to their chemical composition; 3. According to the function they perform in the body. All foods are composed of certain chemical elements; namely, carbon, oxygen, hydrogen, nitrogen, sulphur, phosphorus, iron, magnesium, potassium, chlorine, sodium, calcium, with traces of various others. The manner in which these elements are combined and the amounts in which they occur determine the group to which the combination belongs, and give to the foodstuff its characteristic position in human nutrition. COMPOSITION OF THE FOODSTUFFS The chemical elements are combined in food and in the body, as: (a) carbohydrates, composed of carbon, oxygen and hydrogen; (b) fats, composed of carbon, oxygen and hydrogen; (c) proteins, composed of carbon, oxygen, hydrogen, nitrogen and sulphur; (d) water, composed of hydrogen and oxygen; (e) mineral salts. The first three foodstuffs constitute the Organic Food group. The last two include the remaining chemical elements, calcium, phosphorus, sodium, potassium, chlorine, magnesium, iron and traces of others which make up the Inorganic Food group. Each of the foodstuffs belonging to the organic group is capable of being burned in the body to produce heat for: (a) the maintenance of the body temperature; (b) internal and external work. Neither water nor mineral salts alone can be burned to produce heat; nevertheless, they enter into the composition and take part in every function performed by the carbohydrates, fats and proteins; therefore one foodstuff cannot be said to be of greater importance than another, since the needs of nature are best met by a judicious combination of all. However, the wear and tear of life can be more efficiently accounted for, and the strain upon the organism reduced more nearly to a minimum when the various foodstuffs are furnished in amounts which science is proving to be necessary for the health and well-being of the organism. The sixth essential food substance, the ~Vitamines~, together with the adjustment of the five foodstuffs just mentioned the amounts and types of each in the dietary which will assure the body of the best results has been, and still is a subject of grave interest. Even on the most perfect adjustment of these foodstuffs, the diet would fail to give the desired results without the inclusion of the sixth, or vitamine factor, which has proved to be essential for the growth and development of the normal body, as well as for its protection against certain deficiency diseases. In order to obtain the best results from food, both from a health and an economic standpoint, it is necessary to become familiar with the foodstuffs as they are combined to make up the various common food materials. One foodstuff may be a producer of heat, but may lack certain chemical elements which are essential to the building of tissues; another may be able to accomplish both functions in the body, but will prove too expensive to use as fuel, except when it is absolutely necessary to do so. Thus, it is essential for the nurse to understand where and how both the foodstuffs and the vitamines occur in nature, in order to make use of them more advantageously. The following table gives the sources of the foodstuffs, after which a description of the individual foodstuffs and vitamine factors will serve to point the way to their use in the dietary: { Milk, cheese (especially skim milk cheese). { Eggs. { Meat (lean meat in particular). { Poultry, game. { Fish. Proteins { Cereals, corn, wheat, rye, oats, etc. { Bread and breadstuffs (crackers, pastry, macaroni, { cake). { Beans, peas, lentils. { Cotton seed. { Nuts. { Gelatin. { Wheat products (bread, cake, crackers, pastry, { macaroni, spaghetti). { Cereal grains, breakfast foods. { Corn products, corn meal, green corn. { Rice, sago, tapioca, taro. { Potatoes (white and sweet). Carbohydrates CHAPTER I 7 { Starchy fruits (bananas). { Sweet fruits (oranges, grapes, pineapples). { Dried fruits (prunes, dates, raisins, currants). { Sugar cane, sorghum cane. { Sugar beets, sugar maples. { Products made from sugar (candy, jellies, { preserves, marmalade). { Butter, cream, cheese. { Olive oil, cotton seed oil, peanut oil, corn oil, { almond oil. { Soy bean. { Corn meal, cotton seed meal and flour, oatmeal. Fats { Pork (bacon especially), other fat meat. { Codfish (and other fatty fish). { Eggs (yolk). { Cocoa, chocolate. { Brazil nuts, almonds, pecans, and other nuts rich { in fat. Water { All foodstuffs except those which have been put { through a drying process. { Nitrogen (in proteins, meat, eggs, milk, fish, { gluten of wheat, zein of corn meal, legumen of Mineral salts { beans, peas, and lentils). (organic form) { Phosphorus (eggs, yolk especially, cream, { vegetables, whole wheat, cereals, breadstuffs, { oatmeal, dried beans and peas). { Eggs, milk, lean meat, cereal products, whole Iron (organic and { wheat, dried beans and peas, vegetables, inorganic form) { spinach in particular, onions, mushrooms, { fruits, port wine. { Milk.[1] { Eggs. { Soft tissues and fluids of all animals, skeleton { and teeth of animals. Calcium (organic { Wheat (the entire grain), flour, oatmeal, and inorganic { polished rice. form) { Dried beans and peas. { Green vegetables (beets, carrots, parsnips, { turnips, potatoes). { Fruits (apples, bananas, oranges, pineapples, { dried prunes). { Nuts (almonds, peanuts, walnuts). { { Lean beef, eggs, milk. Sulphur (organic { { Wheat flour, entire wheat, and inorganic { The proteins { crackers, etc. form) { { Oatmeal. { { Beans, peas. { { Potatoes. { These elements are associated with the other Sodium, potassium,{ mineral salts in foods, and a diet in which magnesium, iodine,{ they are adequately supplied furnishes chlorine { sufficient magnesium, potassium, chlorine, { sodium, and iodine for the general needs of { the body. { Fat soluble "A." { { Butter, cream, whole-milk. { Whole-milk powder. { Whole-milk cheese. { Cod liver oil, eggs. { Brains, kidney. { Cabbage (fresh-dried). { Carrots, chard, lettuce. { Spinach, sweet potatoes. { { Water soluble "B." { { Yeast (brewers'). { Yeast cakes, yeast extract. { Whole-milk, whey. { Milk powder (whole and skimmed). Vitamines[2] { Nuts, cereals (corn embryo, wheat embryo, { wheat-kernel, rice (unpolished)). { Beans (kidney, navy, soy). { Cotton seed, peanuts, bread. { Cabbage, carrots, celery. { Cauliflower, onions. { Parsnips, potatoes. { Peas (fresh), spinach. { Rutabaga, fruit, grapefruit. { Orange, lemon, tomato, raisins. { { Water soluble "C." { { Fruits: Orange, lemon, tomatoes (canned). { Tomato (fresh), grapefruit, limes, apples. { Vegetables: Spinach, lettuce, cabbage (raw). { Peas (fresh), onions, carrots, cauliflower. { Potatoes (to a less extent). { Whole-milk (to a less extent). THE INDIVIDUAL FOODSTUFFS AND VITAMINE FACTORS A study of the individual foodstuffs and vitamines will furnish the first link in the chain which constitutes our present knowledge of dietetics. CARBOHYDRATES In the ordinary mixed diet of man, the carbohydrates predominate, being not only the most abundant, but also the most economical source of energy. The term carbohydrate covers all of the simple sugars and those substances which can be converted into simple sugars by hydrolysis; the ones of special interest in this study are divided into three groups, known as, Monosaccharides (C{6}H{12}O{6}); Disaccharides (C{12}H{22}O{11}) and Polysaccharides (C{6}H{10}O{15}). CHAPTER I 8 ~Monosaccharides.~ Glucose, Fructose and Galactose are substances whose monosaccharide molecules contain one sugar radical; hence they cannot be hydrolized to simpler sugars (sugars of lower molecular weight). Those constituting this group of sugars are all soluble, crystallizable and diffusible substances, which do not undergo changes from the action of the digestive enzymes, consequently these sugars will enter the blood stream in their original form, unless attacked by the bacteria which inhabit the stomach and intestinal tract. The monosaccharides are all susceptible to alcoholic fermentation. Each member of the group is utilized in the body for the production of glycogen and for the maintenance of the normal glucose of the blood. ~Disaccharides.~ Sucrose, Maltose and Lactose are substances yielding, upon hydrolysis, two molecules of simple sugar: each of these sugars is crystallizable and diffusible: all are soluble in water, and to a less degree in alcohol sucrose and maltose are more soluble than lactose. When attacked by the digestive enzymes, these sugars are changed to monosaccharides. ~Polysaccharides.~ Starch, Dextrin, Glycogen and Cellulose are substances more complex in character than the above-mentioned groups. They are built up of many sugar molecules, which yield upon complete hydrolysis many molecules of simple sugar. The polysaccharides are insoluble in alcohol, and only soluble to a certain extent in pure water. Some members of this group swell and become gelatinous in the presence of moisture and heat; some become of a colloidal form in water, and will pass through filter paper; others remain unchanged. A brief description of the various members of these different groups of carbohydrates will assist the nurse in the ways and means of utilizing them in the dietary to the best advantage. ~Glucose~, which is abundant in the juice of plants and fruits, and to a more or less degree in the blood of all animals (usually about 0.1%) occurs free in nature. This sugar is likewise obtained from many carbohydrates, either through the action of acids, or as the result of the digestive enzymes, and as such becomes the principal form in which the animal body utilizes the carbohydrates ingested. Under normal conditions the glucose in the blood is constantly being burned and replaced; it is only when the body loses to a greater or less degree the ability to burn the glucose that it accumulates in the blood, from which it must escape by way of the urine. There are times, such as when very large quantities of carbohydrates are eaten at once, when glucose will also appear in the urine; but under such circumstances it is generally found to be merely temporary, and for this reason, the condition is known as temporary glycosuria. As a rule, however, the surplus of glucose absorbed, whether it be eaten as such, or is found as the result of enzymic action upon the other carbohydrates, is converted into glycogen and stored in the liver and to a less extent in the muscles. Glycogen is readily reconverted into glucose, which is used by the body for the production of energy. It has been estimated that over half the energy manifested in the human body is derived from glucose, and it is in this form that the tissues of the body will ultimately make use of most of the carbohydrates in food. Practically all of the fruits, and many of the vegetables, are rich in this form of carbohydrate, but grapes contain more than any of the other fruits, while sweet corn, onions, and unripe potatoes contain appreciable amounts. ~Fructose.~ The second member of the monosaccharide group is more or less associated with glucose in plant and fruit juices, and is used like that substance for the production of glycogen in the body. Eaten as such, or produced as the result of digestive action upon cane sugar, fructose is changed into glycogen, chiefly upon entering the liver, and for this reason will not be found to enter largely into the blood of the general circulation.[3] Honey is the most abundant source of fructose in nature. ~Galactose.~ This sugar, unlike the other members of this group, is not found free in nature, but it is produced as the result of hydrolysis of milk sugar, either by enzymes or by acids. Like glucose and fructose, galactose seems to promote the production of glycogen in the body. Certain substances known as CHAPTER I 9 galactosides, which are combinations of galactose and some substances other than carbohydrates, are found in the nerve and brain tissues of the animal body. ~Disaccharides.~ Of the second group of carbohydrates, we are probably more familiar with sucrose, or cane sugar, than with either of the other two, since it is in this form that the greater part of the sugar eaten is purchased. ~Sucrose.~ By far the greater part of the sugar entering into the average dietary is manufactured from sugar and sorghum canes, and from sugar beets; but appreciable quantities are derived from the sugar maple and sugar palms. Many of the sweet fruits are rich in this form of sugar; pineapples are said to contain at least half of their solids in sucrose; and although other fruits and vegetables do not contain so high a percentage of this sugar, oranges, peaches, apricots, dates, raisins, prunes, carrots and sweet potatoes contain goodly quantities, which are associated with glucose and fructose. Sucrose is readily hydrolized, either by acids or enzymes. The inverting enzyme (invertase) of yeast and sucrase of the intestinal juice, convert sucrose to fructose and glucose, in which forms it is absorbed into the portal blood. It is believed that when sucrose is eaten in very large quantities, it is sometimes absorbed from the stomach. In these cases it does not become available for use in the body, but acts in the same manner as when injected directly into the blood stream, being excreted unchanged by way of the kidneys. According to Herter, sucrose is much more susceptible to fermentation in the stomach than either maltose or lactose; and since it has no advantage over these sugars from a standpoint of nutrition, they are frequently substituted for sucrose in cases where the dangers arising from fermentation must be avoided. ~Maltose~ (Malt sugar) is an important constituent of germinating grains malt and malt products being formed as the result of enzymic action (amylases) on starch. A similar action takes place in the mouth as the result of the ptyalin in the salivary juices and in the intestines from the action of the starch-splitting enzyme, amylopsin, in the pancreatic juice. The maltose thus formed is further converted into glucose by the sugar-splitting enzyme in the intestinal juice, and in this form it is chiefly absorbed. Maltose is also an intermediate product formed during the manufacture of commercial glucose as the result of the boiling of starch with dilute acids. ~Lactose~ (sugar of milk) is one of the most important constituents in the milk of all mammals. In freshly secreted human milk, lactose occurs in quantities ranging from 6 to 7%, and in the milk of cows and goats from 4 to 5%. Lactose is much less soluble than sucrose, and decidedly less sweet; hence, owing to this latter property, as well as to its lack of susceptibility to fermentation, lactose is frequently used to bring up the sugar content of infant formulas to the desired percentage, and the diets used in the abnormal conditions when additional energy material is needed. During the process of digestion, lactose is hydrolized by the lactase in the intestinal juice, yielding one molecule of glucose and one of galactose. Like maltose, little if any of this sugar is absorbed in its original form, since experiments made with injections of lactose into the blood result in the rapid and almost complete elimination by way of the kidneys. No such results are obtained when even large amounts of lactose are taken by way of the mouth. ~Polysaccharides.~ This group of carbohydrates is complex in character, built up of many sugar molecules, and upon digestion must be broken down into simple sugars before they can be utilized by the body. ~Starch~ is the form in which the plant stores her supply of carbohydrates. It is found in this form in roots and (mature) tubers, three-fourths of the bulk of which is made up of this material. From one-half to three-quarters of the solids of grains is made up of starch also. Pure starch is a fine white powder, odorless and almost tasteless. It is insoluble in cold water and alcohol, but changes from an insoluble substance to a more soluble one upon the application of heat. Upon hydrolysis starch gives first a mixture of dextrin and maltose, then glucose alone as an end-product. This hydrolysis may be the result of enzymic action, as occurs upon bringing starch in contact with the ptyalin in the saliva, or with the amylopsin in the pancreatic juice; or it may be the result of boiling starch with acid, as is seen in the manufacture of commercial glucose. CHAPTER I 10 [...]... two; and for this reason much of the value obtained from this vitamine in uncooked material may be lost when the food containing it is subjected to long-continued heat Hess claims that the temperature used for pasteurizing milk for some time, is more destructive to this vitamine than boiling water temperature continued for a few minutes only.[14] There is need for care in formulating the diet for children... person determining the amount.) For children under two years of age 1-3 oz a day For children from two to five years 2-5 oz a day For children from five to twelve years 5-9 oz a day For all over twelve years of age 9-16 oz a day 3 Meat or its Substitute: For children under five years no meat is needed (a) Meat: For children from five to ten years 1-2 oz (no more) a day For children from ten to fourteen... day of meat or fish For individuals over fourteen years 2-6 oz should be the maximum for the day (b) Eggs: For children under two years no eggs are given.[26] For children from two to five years 3-5 eggs may be given each week, being substituted for part or all of the meat (c) Beans, Peas, Cheese: For children it is necessary to use milk abundantly when beans or peas are substituted for the meat or egg... following practical method is suggested for the planning of the daily dietary THE DIET EACH DAY SHOULD CONTAIN: 1 Milk: CHAPTER III 31 One quart for each child under two years of age From 1 pint to 1 quart for each child from two to five years of age (M S Rose of Teachers' College advises at least a quart for every child of six years and under, at least 1 pint for children from six to sixteen, and one... substance and an antineuritic, the "B" vitamine is highly valued for its stimulating effect upon the appetite To this property is probably due at least part of the credit for which certain substances work for the promotion of growth in animals This can be utilized to good advantage for children showing a disposition to refuse food, by supplementing formulas made from milk,[13] with the expressed juice of vegetables... most compact form of fuel available to the body for the production of energy Weight for weight, fat furnishes twice as much heat as the carbohydrates, and in bulk the difference is even more striking; for example (about) two tablespoonfuls of sugar are required to produce 100 calories, whereas one scant tablespoonful of olive oil will produce a like number of heat units As a source of supply for reserve... belong to the fermentative type The substances formed as a result of this activity are certain acids lactic, butyric, formic, acetic, oxalic, and possibly alcohol Certain forms of carbohydrates are more susceptible to bacterial fermentation than others Herter claims that sucrose and glucose are much more so than lactose, maltose, or starch The substances thus formed through bacterial activity are not believed... food Each animal (or species) forms the proteins characteristic of its own tissues, while the proteins of food are similar to those found in the body, they cannot be utilized in their original form, but must be split into simpler substances from which the cells of the various tissues throughout the body may select those particularly adapted for their purpose These transformed substances are known as... essential needs of the body "Whether medicinal iron actually serves as material for the construction of hemoglobin is not positively known, but we have what appears to be a good evidence that food iron is assimilated and used for growth and for regeneration of the hemoglobin to much better advantage than are inorganic or synthetic forms, and that when medicinal iron increases the production of hemoglobin,... liquid in form, while others are solid, or semi-solid The liquid fats are known as fatty oils The fatty acids in which we are chiefly concerned in this study are: Butyric, Stearic, Oleic, and Palmitic Most of the common fats owe their form and flavor to the type and amount of the various fatty acids of which they are composed For example, butter is made up of ten fatty acids; but its soft, solid form is . Dietetics for Nurses, by Fairfax T. Proudfit The Project Gutenberg EBook of Dietetics for Nurses, by Fairfax T. Proudfit This eBook is for the. hand with that of dietetics, each bearing a distinct relationship to the others. CONTENTS SECTION I FOOD AND ITS SIGNIFICANCE Dietetics for Nurses, by Fairfax