LIST OF ILLUSTRATIONS VOLUME I FIGURE PAGE .... 1.-Stone-Boiling. Lifting the Hot Stones into the Food Basket... 2.-Stone-Boiling. Removing the Stones from the Boiling Basket. 3.-Pueblo Indians Planting Corn 4.-Chart illustrating the Pecuniary Economy of Various Meats, Milk and Other Foods 5.-Esophagus, Curvatures of the Stomach and the Situation of the Pars Pylorica, the Descending and Inferior Duodenum.. 6. The Normal Stomach .... 7.—The Longitudinal Fibers of the Musculature of the Stomach... 8.-Orifices of the Peptic Glands of the Stomach...... 111 112 9.-The Greater and Lesser Curvatures of the Stomach.. 112 10.-The Duodenum in its Anatomical Relations.. 113 11.-Diagram of the Alimentary Canal, Stomach, Liver, Pancreas and the Large Intestine 114 12.-The Duodenum Opened, Showing the Valvulæ Conniventes, and the Open ing of the Common Bile-Duct .... 117 13.-Circular Fibers of the Musculature of the Stomach.... 123 14.-Series of Radiographs Showing the Diastole and the Systole in the Me chanical Movements of the Stomach.. 135 15.-View of the Interior of the Stomach.... 165 16.-Stomach, Intestines and Mesentery; Vessels and Lacteals. 17.-Lymphatics of the Trunk, Including the Thoracic Duct.. 170 173 18.-Chemical Composition of Poultry in Comparison with Steak or Chop.... 298 19.-Correct Anatomy of the Oyster.... 22.-Percentage Composition of Foods.. 23.-Percentage Composition and Fuel Value per Pound of Whole Milk and Some Milk Products .... 329 ... 335 24.-Percentage Composition and Fuel Value per Pound of Butter, Cheese and Other Milk Products ... 342 25.—Appearance of Different Grades of Eggs before the Candle... 26.-Egg Candling Chart .... 350 352 27.-Chemical Composition of Eggs as Compared with Milk, Beefsteak, Cream Cheese and White Bread... 354 28.-Chemical Composition of Whole Egg, Egg White, Egg Yolk, Desiccated Egg and Egg Substitute 357 29.-Cereal Starch Granules 368 FIGURE 30.—Diagrammatic Section of a Grain of Wheat... 31.-Diagrammatic Section of a Grain of Corn.. 32.-Transverse and Longitudinal Sections of the Potato.. 33.-Composition of the Potato .... 34.-Composition of Common Starchy Root Vegetables PAGE 377 393 411 412 415 35.-Composition of Some Succulent Vegetables as Compared with Milk..... 419 36.-Composition of the Carrot and the Loss of Nutrients when Boiled..... 421 37.-Percentage Composition of Carrot, Onion, Beet and Other Root Vegetables Compared with Each Other and with Bread.... 38.-Dasheen Plant at Brookville, Florida.... 424 426 ... 39.-An Eleven-Pound Hill of Dasheen Corms and Tubers, with Soil and Roots Removed, in Actual Position of Growth.... 427 DIETOTHERAPY VOLUME I CHEMISTRY AND PHYSIOLOGY OF DIGESTION CHAPTER I THE EVOLUTION OF MAN'S DIET Adam-the father of mankind-came into life fasting, and the newborn babe comes into the world crying and is calmed only at its mother's breast. Eating is a necessity which has led to cookery—an art that has rendered the most important service to society, for it has brought into play the application of fire by which man has subjugated Nature. Diet Epochs: Precookery Period; Precibicultural Cookery Period; Cibi- Changes in Bodily Structure and Function due to Evolution: Modifications GENERAL INTRODUCTION The evolution of man's diet is part of his general evolution, and diet has had considerable influence on this evolution. A work on nutrition and dietetics, therefore, should deal with the changes of man's diet from early times, in so far as this knowledge may be of value for the prevention. of disease, and may afford the physician an intelligent insight into the many and diverse disorders which proceed from the consumption of unsuitable food. This will be the object of the following résumé of the chief facts known concerning the evolution of man's diet. In so far as diet is concerned, the mammalia may be divided into three classes: the carnivora, the herbivora, and the frugivora. |