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Article
September 5, 1914

THE SPECIFIC DYNAMIC ACTION OF THE FOODSTUFFS

Author Affiliations

NEW YORK

From the Physiological Laboratory of the Cornell University Medical College, New York.

JAMA. 1914;LXIII(10):824-827. doi:10.1001/jama.1914.02570100010004
Abstract

The conclusions to be reported in this paper are based on results obtained from 250 experiments on dogs. The animals rested quietly in a respiration calorimeter, at an environmental temperature of 26 C. (78.8 F.), and were subjected to different dietary conditions. Under these circumstances the simplest nutritional elements can be given and their effect on the heat production can be noted in hourly periods. This gives an idea of the interplay between the nutrient particles and the oxidizing tissues.

Dr. Du Bois will present the story from the point of view of investigations made with a similar though larger respiration calorimeter devised to determine the nutritional condition of the human being in disease.

All nutrient proteins, starches and compound sugars undergo fragmentation in the intestinal tract into simple chemical substances which are soluble in the fluids of the body. A polysaccharid like starch is broken up into glucose molecules;

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