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September 5, 1914

NEWER POINTS OF VIEW REGARDING THE PART PLAYED BY DIFFERENT FOOD SUBSTANCES IN NUTRITION

Author Affiliations

Professor of Physiological Chemistry at the Sheffield Scientific School of Yale University NEW HAVEN, CONN.

JAMA. 1914;LXIII(10):819-822. doi:10.1001/jama.1914.02570100005002
Abstract

For the continued performance of their physiologic functions and for the maintenance of their material integrity, living organisms are dependent on an adequate supply of suitable nutrients. Their needs in this respect are evidently not uniform at all times. Periods of growth and development, of convalescence and repair, determine special requirements that are not encountered at other epochs in the life-cycle, just as rest and activity alternate in making unlike demands on the organism during the routine of each day. It was realized, long ago, that these varied manifestations of the bodily mechanism may create specific demands in respect to the food substances; but it was a forlorn hope to expect to penetrate far into the mysteries of nutrition until some definite and fairly comprehensive knowledge regarding the chemical make-up of the products taken into the body as food had been unveiled. An elementary understanding of the fate of the

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