Masters of old age : the value of longevity illustrated by practical examples / by Nicholas Smith.

  • Smith, Nicholas, 1836-1911.
Date:
1905
Catalogue details

Licence: Public Domain Mark

Credit: Masters of old age : the value of longevity illustrated by practical examples / by Nicholas Smith. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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    AVERAGE COMPOSITION OF SOME COMMON FOODS. Carbohy- Water. Proteid. Fat. drates. Porterhouse steak... 52.4 19.1 17.9 Sirloin steak 54.0 16.5 16.1 Round steak 62.5 19.2 9.2 Granose flakes 5.84 13.64 1.65 72.73 Malta Vita 4.78 13.20 1.60 73.17 Wheat breakfast food 9.6 12.1 1.8 75.1 Oat breakfast food.. . 7.7 16.7 7.3 66.2 Corn meal 12.5 9.2 1.9 75.4 Force 5.57 12.20 .87 75.72 Vim 7.23 14.91 1.75 70.07 Egg-0-See 6.56 12.32 1.29 74.51 Grape-Nuts 3.06 12.63 .85 79.23 Granola 5.63 14.56 .96 75.75 Malt breakfast food.. 8.95 16.14 1.44 69.03 Shredded whole wheat 6.26 16.27 1.43 70.98 Apitezo 2.82 21.10 .28 71.99 This table shows that most of these grain foods contain a very satisfactory nutritive value as compared with beef. The foods also afford a pleasing variety in our dietary system, and usu- ally contain more available nutriment and en- ergy than the same wheat or other grains, made into bread. Thus, in a brief space, I have given the basic principles of hygienic living for those who have left the greater part of the expectation of life be- hind them. It is for them to decide whether or not their lives shall be guided by these prin- ciples.