Food and feeding / by Sir Henry Thompson.

  • Sir Henry Thompson, 1st Baronet
Date:
[1880]
Catalogue details

Licence: Public Domain Mark

Credit: Food and feeding / by Sir Henry Thompson. Source: Wellcome Collection.

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    CONTENTS CHAPTER I. PAGE Importance of the proper selection and preparation of food —Improper feeding common among all classes, and at all periods of life—Necessary constituents in food for nourishing the human body—Comparison between animal food and vegetable food—Individual peculiarities . . 1 CHAPTER H. Materials at man’s command for food—Grain—Legumes— Tubers—Green vegetables—Fruits—Salt—Animal food— Flesh—Milk—Eggs—Fish—Reptiles—Man omnivorous ; bis food largely determined by circumstances—Food of the tropics—North Africa—Arabia— Italy—Spain—France— German Empire and Russia—The Arctic zone . . .14 CHAPTER III. Food of the English peasant—Food of Englishmen generally too solid or stimulating—Value of fish as an article of diet —Food for the sedentary—Of the leguminous plants, haricots and lentils—Whole meal of wheat: its employ- ment for bread—Rice, maize, macaroni, and potato. . 25 CHAPTER IV. Milk, an example of a natural “complete ” food—Its employ- ment as food, almost universal—Essentially an animal