Contributions to the physiology of digestion and to dietetics / by W. G. Aitchison Robertson.

  • Robertson W. G. Aitchison (William George Aitchison)
Date:
1903
Catalogue details

Licence: In copyright

Credit: Contributions to the physiology of digestion and to dietetics / by W. G. Aitchison Robertson. 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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    a farinaceous material is added, however, the density of the curd is lessened, and so its digestion is rendered easier. In such con- ditions only the easily assimilated carbohydrates should he used, and I would recommend dextrins and dextrose, which, being easily absorbed, afford small opportunity for fermentative changes to occur. As the diastatic power of the saliva and pancreatic secretions increases, we ought gradually to lessen the degree of starch conversion so as to stimulate more the secretion of these ferments. Thus, after the age of six months, I would only partially convert the starch, so giving a mixture of dextrins, maltose, and glucose. As the child grows older the degree of conversion ought to be still further gradually lessened, thus reducing the amount of glucose, while the quantities of dextrins (of lower variety) and maltose are increased relatively, till, at the end of the first year, we may allow almost natural well-cooked starchy foods to be given. To corroborate this, it has been shown by analysis that as lactation proceeds the amount of albumin in human milk diminishes, while the amount of carbohydrate increases, the amount of fat remaining the same. This goes to prove that as development proceeds the need for nitrogen becomes less, while the necessity for carbon increases. This leads us, therefore, to the consideration of the so-called “ infants’ food.” The food which is suitable for the young child is unsuitable for the same child at a later period, and so in order to be able to direct the dietary of the infant we must know of what these foods are composed. Many different preparations are sold to the public under the name of “babies’” or “infants’ food.” Some, through their own merit, but more through judicious or persistent advertising, have become widely known and largely employed as additions to, or substitutes for, cow’s milk. The foods in themselves may be good enough, but may be un- suited to the age or condition of the children to whom they are given. The infant may thrive on a certain food for a time, but afterwards begins to fall off, even though it is taking the same food readily. If so, there must be some dietetic error, and we will probably find that it is in the character of the artificial food. This, though it nourished the infant well enough at an earlier period, does not form a sufficiently nourishing food for the same child when older. Again, if we continue to give predigested food for too long a time, the secretions of the alimentary canal lose their distinctive digestive properties to a large extent through disuse of the glands. Thus on changing the food to one not previously digested, rapid emaciation follows, because the digestive secretory glands, having been out of action for some time, require an interval during which to regain their functions