Author: Wilbur Olin Atwater

Publisher: Forgotten Books

Published: 2016-10-01

Total Pages: 228

ISBN-13: 9781333817787

Excerpt from Methods and Results of Investigations on the Chemistry and Economy of Food Underneath all this is still another evil. Our food products as a Whole are not such as are best fitted for healthful and economic nutri. Tion or for the most profitable export. Our agricultural production is out of balance. Here, again, the facts are not clearly understood, as they must be to make the needed reform possible. The reason for this ignorance is simple enough. Fifty years ago no man knew what our bodies and our foods were composed of; how the different nutritive ingredients of the food served their purposes in nutri tion; how much of each of the ingredients was needed to supply the' demands of people of different age, sex, and occupation; and how best to adjust the diet to the wants of the user. We do not to-day know as much about these things as we ought. For that matter, we never shall be able to lay down hard and fast rules to apply to all cases, because of the differences between individuals in respect to their demands for nutriment and the ways in which their bodies can make use of different kinds of foods. But the research of the past twenty-nve years has brought a great deal of definite information. Nearly all of the exact inquiry in this direction has been done in Europe, and the greater part of it in Germany. We are beginning it in the United States. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.