The Home Dietitian. Scientific Dietetics Practically Applied | by Belle Jessie Wood Comstock
This little book comes as the result of a call for a brief and scientific review of the subject of foods and body nutrition phrased in the simple terms practical for the busy housewife as well as for the student of dietetics. In it is presented a comprehensive but concise study of foods and their values as related to body needs. Special effort has been put forth to make the tables of caloric value practical as a ready reference in the planning of a balanced ration. The values being given of common measurements of foodstuffs used in cooking greatly simplifies the calculation of the energy value of any recipe that may be used. Sample recipes and menus with appended food values serve to illustrate the principles presented. Special attention has also been given to the question of "protective foods" and vitamines, and to the feeding of children. No plan for diet in disease can be successful unless based upon a knowledge of the diet that will keep the body in health. With this knowledge the problems of feeding the sick are the more easily solved.
| Title | The Home Dietitian. Scientific Dietetics Practically Applied |
| Author | Belle Jessie Wood Comstock |
| Publisher | Pasadena Star-News Pub. Co |
| Year | 1919 |
| Copyright | 1919, Belle Wood-Comstock |
| Amazon | The Home Dietitian |
By Belle Wood-Comstock, M. D., Member of the Los Angeles Obstetrical Society and of The Professional Woman's Club of Los Angeles.
Belle Wood-Comstock and Her Sons.
Introductory Note- Mendel says: Let us welcome the day when the food market and the kitchen are taken into consideration by the physician as seriously as are the apothecary shop and the fashionable watering place. ...
- Chapter I. Food Classification. The Cycle Of Life. Food Elements
- In the body, combined in various ways, are sixteen chemical elements: Carbon, hydrogen, oxygen, nitrogen, sodium, potassium, magnesium, calcium, phosphorus, iron, sulphur, chlorine, iodine, bromine, f...
- Nature's Laboratory
- All food is built up in nature's laboratory by a process called synthesis; For example, take the apple which is made up chiefly of fruit sugar and cellulose with accompanying vitamines, salts, and wat...
- A Two-fold Phase Of Digestion
- But these physical changes are not sufficient. That the food may be yet more completely simplified and dissolved, certain juices are poured out along the digestive tract which break up the food molecu...
- Chapter II. The Body As A Stove. Metabolism
- The Fuel It is important that we study more fully the oxidation processes through which the food passes after it is absorbed by the wall of the digestive tract. This final process of food reduction...
- Chapter III. A Serious Defect
- Defective Food Analysis. Auto-Intoxication We have seen that the passage of the food through the body means a gradual reduction from a complex to a simple state. That this reduction should go on in...
- Chapter IV. Results More Remote
- Defective Food Analysis - Continued. Suboxidation As has already been suggested, there are those who suffer little, if any, from digestive disturbance, because they are en-endowed by nature with gr...
- Chapter V. How Much Fuel?
- The Food Unit Or Calorie Of the seven food classes three are oxidized in the body and may be measured by the calorie or heat unit. In this way we may as easily measure our body intake of fuel as ca...
- How Much Fuel? Continued
- Food Values The first of the following tables gives the approximate energy value of the cooked and ready to serve foods commonly used. An effort has been made to arrange them so that the housewife ...
- Chapter VI. An Ample Supply Of Protein Is Important
- A Balanced Ration - Protein As has been made plain in previous chapters, it is very necessary that the food supply be correct, not only as to total amount, but also as regards its proper balance, i...
- An Ample Supply Of Protein Is Important. Part 2
- Bread As A Protein Food Even the homely but much depended upon article of diet, bread, has a goodly proportion of protein, 12 to 16 per cent. (See table, chapter V (How Much Fuel?).) But as ordi...
- An Ample Supply Of Protein Is Important. Part 3
- Combination Important Two proteins both incomplete may be deficient in different ways so that the combination of two or more incomplete proteins may be sufficient to supply all the nitrogenous comb...
- Chapter VII. A Balanced Ration - Fat
- A Concentrated Fuel Fat makes up an important part of the dietary. It is fuel for the body in a concentrated form. It contains carbon, hydrogen, and oxygen and, with the carbohydrates, furnishes he...
- Chapter VIII. Cellulose
- Carbohydrates - Their Place In The Daily Ration The total food ration being kept near normal limits and fat and protein taken in proper amounts, the question of the proportion of carbohydrate obvio...
- Cellulose. Continued
- Fruit Sugar. Fruit Acid The form of carbohydrate which as food places the least tax upon the digestive organs is dextrose, this, as we have seen, requiring no digestion. This is found in fruit as f...
- Chapter IX. Vitamines
- Ferments Of Life It has thus far been shown that nutrition means fuel for the machinery, new parts with which to repair the machine, and minute quantities of 'vitamines' which produce a harmonious...
- Vitamines. Part 2
- Vitamine This precious crystalline substance,which contained nitrogen, Funk called vitamine from vita meaning life and from amine, a nitrogenous chemical compound closely related to the protein...
- Vitamines. Part 3
- Foods That Are Dead Vitamines are abundant in the outer layer and in the germ of grain, and they are found just under the skin of vegetables and fruits. They are also present in brewer's yeast. ...
- Chapter X. Flesh Food
- An Important Question Is flesh food necessary for the maintenance of health? This is today a much discussed question. Can health, strength and vigor be maintained without the use of meat? The weigh...
- Flesh Food. Part 2
- A Wise Provision The more freely the flesh is drained of the blood, the freer is the meat from these excrementitious products, so we can see the wisdom of the Lord's instruction to the children of ...
- Flesh Food. Part 3
- The Ideal It (the fleshless diet) is practical and rational. It should be accepted and commended by those who pursue the ideal of the formation and education of gentle, intelligent, artistic and n...
- Chapter XI. Condiments
- Tastebuds A two-fold purpose is accomplished in eating: First - the supplying of a physiologic need; second - the enjoyment resulting from the partaking of pleasant food. Physiologic need being ...
- Chapter XII. Abnormal Excitation. Compensatory Depression
- Unnatural Stimulants These are any substances which excite cell or tissue to undue activity by reason of their irritating presence. Condiments then would be included under this head (see previous c...
- Chapter XIII. A Problem
- Meat Substitutes Upon meat and the savors derived from it has dependence always been placed to make food palatable and appetizing. With meats taken from us, free fats in disfavor, condiments dis...
- Breakfast
- For at least two of the daily meals, a protein dish should be planned. For breakfast it may be an egg, cottage cheese, cottage cheese omelet, milk toast, gluten mush or gruel, or any of the whole grai...
- Dinner
- In some cases where the no breakfast plan is followed, or where the morning meal is made up largely of fruit or other low protein foods, the other two meals of the day must be planned so as to furnish...
- Evening Meal
- Note the high total; the fat nearly two times the normal amount (See Chap. VII); the protein less than the lower normal limit. The only person handling well the total amount of food would be a man ...
- Chapter XIV. A Universal Food
- Vegetables No other food is so universally used by all classes as the vegetable. No daily ration seems complete without it, no matter how elaborate the other foods may be. None live so largely on a...
- Chapter XV. The Staff Of Life
- Breads And Cereals Bread is the staff of life and without the homely loaf we would often feel unsatisfied even though surrounded by the most tasty viands. Someone has well said that there is true ...
- Chapter XVI. Insult Added To Injury
- Desserts This most pleasing part of our meal comes to us, usually, when hunger is satisfied and the needs of the body have been supplied by that part which has gone before. Thus the digestive power...
- Chapter XVII. Combinations
- The Solution The question of proper and hygienic combinations of food is one which greatly exercises the mind of many who find it necessary to consider their diet from a health standpoint. Yet we b...
- Chapter XVIII. What To Eat? An Engrossing Question
- Fads What to eat has always been the big and engrossing question with mankind ever since Eve in the garden made her first great mistake and Adam as the result was sentenced to a lifelong earning of...
- What To Eat? An Engrossing Question. Continued
- A Better Way The reason for these rules in regard to eating becomes very apparent when one has been properly educated in food fundamentals. The application, based upon principle, then becomes plain...
- Chapter XIX. The Feeding Of Children. A Foundation
- It is in childhood that the foundation for the health or ills of life are laid, and more can be accomplished by proper feeding of the boys and girls while yet in the developmental stage than in after ...
- The Feeding Of Children. A Foundation. Part 2
- The Body Machine. Self-Control The element of education and discipline entering into this phase of child culture gives the parents the great opportunity of obtaining results not only in a physical ...
- The Feeding Of Children. A Foundation. Part 3
- To Encourage Mastication Above all things do not serve your children hot fresh bread, griddle cakes, fried potatoes, richly seasoned foods of any kind. Give them plenty of food requiring thoroug...
- Chapter XX. Food Economy
- (Written at the time of the Food Conservation Campaign, 1918. Hoover Food Dictator). Conservation Always The Ideal We have come to the time when economy is the watchword: conservation of me...
- Normal Food Balance Proportionate To Natural Supply
- Dr. H. Edwin Lewis in American Medicine of May, 1917, says, Not the least of the duties of this department (Department of Food Conservation) will be the systematic dissemination of information in reg...
- A Rule Of Daily Living
- There is the waste due to thoughtless extravagance in supplying our tables, a common fault of which the majority of American people are guilty. Thus at every meal in the home, or public eating place, ...
- Chapter XXI. Summary And Conclusion
- 1. Our bodies are made up of the food we eat. As a man eateth so is he. Quality of tissue depends on quality of food. 2. Food may be of poor quality when eaten or it may become contaminated durin...
- Introduction To Chapter XXII. Recipes - Simple, Economical, Hygienic
- This book is not a cook book. But in order to help the housewife make practical application of the principles laid down in the preceding chapters, and to acquaint her in a measure with simple hygienic...
- How to Make Breads And Breakfast Dishes
- 1. Wholewheat Gems (Manual of Recipes - Washington Sanitarium) 1 egg, 1 cup of milk, 1 cup of white flour, % cup wholewheat flour, salt to taste. Break egg into batter bowl, add milk and salt. ...
- How to Make Breads And Breakfast Dishes. Continued
- 9. Rye And Injun Bread 2 cups corn meal, 4 cups rye flour, 2 tablespoons oil, 2 tablespoons sugar, 1 teaspoon salt, cake compressed yeast, 4 cups water. Dissolve yeast in cup warm water. Scald...
- How to Make Soups
- 22. Vegetable Bouillon (Manual of Recipes - Washington Sanitarium) 1 pint strained tomatoes, 1 pint potato water, 2 medium sized onions, 1/2 cup chopped celery, 1 pint split pea broth. Cook t...
- How to Make Soups. Continued
- 32. Tomato Bisque 2 cups strained tomato, 1 cup water, 1 cup bean broth or potato water, 2 teaspoons peanut butter, rubbed smooth in water, salt. Put all together and cook well. Salt to taste. N...
- How to Prepare Meat Substitutes And Entrees
- 36. Bean Croquettes 2 cups mashed beans, 1 cup tomato pulp with juice, 1 egg (or more if desired), 1 minced onion, sage, salt, celery salt. Mix, roll in corn flakes or oven toast crumbs and egg,...
- How to Prepare Meat Substitutes And Entrees. Continued
- 46. Celery And Nut Roast 2 eggs, 1 1/2 cups milk, 3/4 cup finely chopped nuts, 1 cup chopped celery, 1 1/8 cups fine toasted crumbs, 1 teaspoon salt, 1 tablespoon grated onion. Beat the eggs, ad...
- How To Cook Vegetables
- 48. Browned Potatoes 1 quart steamed potatoes (about 6), 1 pint brown sauce. (See recipe 56.) Place potatoes in a dripping pan and cover with brown sauce. Put in the oven and bake 20 to 30 minutes....
- How to Make Gravies
- 54. Egg Gravy 1 egg, 1 1/2 cups potato water, 1/2 cup milk or evaporated milk, flour, salt, celery salt. Scramble egg, chop well, add potato water, seasoning and milk. Number of servings, 6. ...
- How to Make Salads
- 60. Grape Salad 1 cup white grapes, 1/3, cup blue grapes, 1 cup sliced pineapple, 1 egg, marshmallows as desired, 1/2 cup fruit juice. Seed grapes, remove skins from white grapes. Thicken 1/2 cu...
- How to Make Salad Dressings
- 71. Mayonnaise Dressing 2 egg yolks, juice of 1 1/2 lemons, a little grated onion, olive oil or salad oil as needed (about 1 cup). The ingredients should be cold, having been on ice if possible. ...
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