A text-book on hygiene and pediatrics from a chiropractic standpoint
CHAPTER XV
FOOD
FOOD
GENERAL CONSIDERATIONS
NECESSITY FOR FOOD DEFINITION OF FOOD TRANSFORMATION INTO BODY TISSUE
DISTINCTION BETWEEN APPETITE AND HUNGER APPETITE DIRECTED BY EDUCATION HUNGER DIRECTED BY INNATE OVEREATING SYMPTOMS OF OVEREATING
STARVATION DEFINITION SENSATION OF HUNGER
INANITION DEFINITION MALNUTRITION
BALANCED RATIONS IMPORTANCE OF CONTENTS OF
CLASSIFICATION OF FOODS
SOURCES OF FOOD ANIMAL PLANT MINERAL
CHEMICAL COMPOSITION NITROGENOUS NON-NITROGENOUS
PHYSICAL PROPERTIES
FUNCTION OF FOODS PROTEINS CARBOHYDRATES FATS CONDIMENTS INORGANIC SALTS VITAMINS