The essentials of food / by Donald Stewart.

  • Stewart, Donald
Date:
1911
Catalogue details

Licence: In copyright

Credit: The essentials of food / by Donald Stewart. Source: Wellcome Collection.

    11/198 (page 1)
    INTRODUCTION. It is necessary first of all to clearly under- stand what is the purport of the word Food. Unfortunately, in this country we do not use the metric system of weights and measures, whereas in all other countries nearly all books on the subject of Food are written in that system. When the term Food is employed, it generally is expressed in ordinary language such as oats, potatoes, beef, mutton, or some such term. In books on Food written in the metric system, the ordinary dietetic words are never used. We use instead words that signify nutrients. There are only five of these, viz., water, proteids, starches, fats, and minerals. All foods in the wide world are included in these five. The other words, such as rye, turnips, greens, convey little or nothing as to the real food value of any kind of diet. When expressed in the metric system we know what