A study in the nutritive value of some special diets

Abstract

Introduction: Although the problem of proper nutrition has always been of great importance, the scientific study of this subject is comparatively recent. The first food analysis was made in England in 1795. Since that time much progress has been made, and the relation of food to health has made an especial line of study. Professor Atwater, in the United States, has made extensive food analyses and experiments in nutrition. According to his dietary standards a man at very hard muscular work, requires 5500 calories of fuel value per day. A man at hard muscular work requires 4150 calorie and a man without muscular exercise 2450 calories. But it is not only necessary to have the proper calorie value, but there must be the proper proportions of the food principles. In normal conditions this ratio varies from 1:5 to 1:7, that is, 1 part of protein to 5-7 parts fat and carbohydrate. This ratio is found by multiplying the fat by 2-1/2, adding to carbohydrate and dividing by protein. The calculation of diets for the sick is a much harder matter. For in this case we are dealing with an abnormal condition, so the foods which in health are in every way desirable, may be the cause of still greater disturbances if they are given. In diseases which are caused by errors in diet, and which can be cured by dieting, there are a few fundamental rules which must be followed: The diet must be given as prescribed, and given regularly, also those articles of food which aided in producing the disease must be abstained from. In some diseases, such as tuberculosis, the object of dieting is to build up the system and increase its recuperative power. Consequently all the nourishing food which can be digested and assimilated should be taken. Such foods as fresh milk, fresh meats, fresh vegetables and eggs should be given. Care must be taken however to avoid indigestion or a disordered stomach, for in that case the object of the diet is defeated and the disease is aided in its course.