A Reference Handbook of the Medical Sciences, Embracing the Entire Range of Scientific and Practical Meicine and Allied Science Volume 4
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A Reference Handbook of the Medical Sciences, Embracing the Entire Range of Scientific and Practical Meicine and Allied Science Volume 4

A Reference Handbook of the Medical Sciences, Embracing the Entire Range of Scientific and Practical Meicine and Allied Science Volume 4


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About the Book

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 edition. Excerpt: ...is not enough to select the foods that may be used in a given instance, but detailed directions with reference to the method of preparation must be supplied. A great variety of foods at one meal may prove unsuitable to certain cases, while a meal composed of a suflicient variety of food principles to constitute a complete food may be found to be easily digested. A meal made up of several kinds of meat and one or more le umes is likely to contain an excess of nitrogenous ood. It will probably serve best the purpose in view to consider at this time the chief alimentary substances, and some of the ways of administering them, and in this way avoid the necessity for repeating certain statements when directing the employment of these food agents in the dietetic treatment of disease. MILK.---This food is the chief article of diet in feeding the sick, and by reason of its availability and the likelihood of its being moderately pure, it is relied upon to supply the nutriment required 1n almost all forms of disease. When we consider how nearly it is the ideal complete food for the invalid, it is in order to 've thought to all the means at our command to ma e it acceptable to the patient. There are those who persist in the idea that they are unable to take milk as a food. They point to the vomited curd as an evidence to their inability to digest it. These people must be taught the fact that the milk taken into the stomach always forms a curd as a necessary part of the process of digestion. Then they must be told that we can so modify the milk that the curd formed will be small and easily digested. Other patients will object to the taste and odor of the milk. These objections must be overcome by a knowledge of the ways in which milk can be made...


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Product Details
  • ISBN-13: 9781234037048
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 886
  • Spine Width: 44 mm
  • Width: 189 mm
  • ISBN-10: 1234037041
  • Publisher Date: 17 Jan 2013
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 1551 gr


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