Food and feeding in health and disease : a manual of practical dietetics / by Chalmers Watson.

Date:
1913
Catalogue details

Licence: In copyright

Credit: Food and feeding in health and disease : a manual of practical dietetics / by Chalmers Watson. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    CHAPTER V FAOK Animal Foods— Composition of Meats ...... 50 Fish ........ 58 Digestibility of Meats ...... 65 Cooking of Flesh and Fish . . . , .65 Soups ........ 72 Home-made Beef-Teas, Extracts, and Essences . . 75 CHAPTER VI Vegetable Foods— Cereals . ...... 86 Breadmaking ....... 90 Digestibility and Varieties of Breads . . . .92 Other Preparations of Wheat . . . .95 Other Cereals, Oats, etc. ..... 97 Pulses ........ loi Fruits, Nuts, and Fungi . , . . .105 Roots and Tubers . . . . . .114 Green Vegetables . . . . . .117 Methods of Preparing Vegetables . . . .122 CHAPTER VII Mineral Constituents of Food—Food Accessories— Mineral Salts . . . . . . .125 Acidity and Alkalinity of Foods . . . .127 Food Accessories . . . . . .127 CHAPTER VIII Beverages—Water, Aerated Waters, Tea, etc.—Alcohol— Water ........ 132 Aerated and Mineral Waters . . . . .134 Tea, etc. ....... 136 Alcohol. ....... 139