Report on seventh International Congress of Military Medicine and Pharmacy and meetings of the Permanent Committee, Madrid, Spain, May 29-June 3, 1933 / by William Seaman Bainbridge.

  • Bainbridge, William Seaman, 1870-1947.
Date:
[1934]
Catalogue details

Licence: In copyright

Credit: Report on seventh International Congress of Military Medicine and Pharmacy and meetings of the Permanent Committee, Madrid, Spain, May 29-June 3, 1933 / by William Seaman Bainbridge. Source: Wellcome Collection.

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    term, considered as a pro-vitamin and derived from cholesterin, ac¬ quires, under the action of the ultra-violet rays, certain properties of the D-factor. It exists in various fishes, more particularly codliver oil, in milk, butter, egg yolk. It is more resistant against oxydation than vitamin A and C; it gradually becomes attenuated on contact with the air. It keeps very well in an oily solution. Vitamin E, reproductive action, is of scanty interest for present purposes, on account of its great resistance and its wide distribution in nature. Vitamin P: Anti-pel¬ lagra; likewise very resistant and abundant. A ration composed of about 90 grammes of protein, 45 of fats, and 350 of carbohydrates, equivalent to about two thousand utilizable calories, is the standard which, in temperate climates, corresponds to a healthy man weighing sixty kilos, at absolute rest. However, this ration must be modified in numerous circumstances: 1. Quantity of work. Under exertion, the heat or energy value of the ration must be increased in proportion to the amount of work, according to its being moderate, hard or very strenuous, up to the fig¬ ure of four or five thousand or more calories. The Inter-Allied Com¬ mission fixed in the World War an approximate figure of three thou¬ sand seven hundred calories, which was actually exceeded in some armies. 2. Relation between body surface and volume. The more the sur¬ face predominates with respect to the volume, the greater is the food requirement, due to the relative excess of heat irradiation, with loss of most of the heat generated by the organism. 3. The alimentary needs are inversely proportionate to the sur¬ rounding temperature. In very warm climates, the ration may be one- fifth to one sixth part less than in moderate climes (Maurel). In very cold countries, mountainous regions, or in winter time, the ration must be increased and a greater part in it must be allotted to fats, in imitation of nature: In arctic regions, the carbohydrates, which are so abundant in tropical countries, may be almost entirely missing. 4. Occupation, habits, race, are other modifying factors, especially the latter as proved by the African, Australian, and other foreign contingents in the World War. The author discusses the general preparation of food preserves and takes up preserved foods in particular such as: 1. Substances with protein predominance: Meat and its various modes of preservation; fish; eggs; milk, cheese. 2. Fatty substances: Butter, rich in vitamins A and E; bacon, a part of the soldier’s ration in many armies, including the Spanish Army; olive oil, likewise furnished to the troops in various armies,