Food and feeding / by Sir Henry Thompson, Bart. With an appendix.

  • Thompson, Henry, Sir, bart., 1820-1904.
Date:
[between 1900 and 1909]
Catalogue details

Licence: In copyright

Credit: Food and feeding / by Sir Henry Thompson, Bart. With an appendix. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    foods than those of the past, to the scientific inquirer, be he animal-breeder, agriculturist, or gardener, and furnish additional proof that wisdom lies in accepting every form of wholesome food from whatever source, and without limiting the bounty of Nature in any. Note.—Phosphorus, an important element necessary to the nutrition of the tissues and to growth, is found in all proteid- containing foods, such as meat, milk, eggs, wheat and oatmeal, and the legumes. Iron abounds in meat and in the yolk of eggs —there is very little in milk; oat and wheat-meal and the legumes also furnish it. Lime, a necessary element, especially in the diet of children, exists largely in milk and eggs, also in rice and bread.