[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
November 4, 1905


JAMA. 1905;XLV(19):1381-1385. doi:10.1001/jama.1905.52510190017001c

The question of the physiology of nutrition is a most important one. It is especially important to the physician, for without a clear idea of the subject he can not prescribe a proper dietary for the well or sick nor can he clearly understand the pathologic conditions which occur as a result of an improper amount or kind of food or the morbid conditions which result from malnutrition.

It is the belief of the layman and of many physicians, too, that the chief nutrition of food consists of the proteids, and meat is especially looked on as the food which affords strength and sustained effort. Among Europeans and Americans especially meat eating is very prevalent, chiefly for the reasons given above. Besides this, the palate is pleasantly excited by rich animal foods, and in consequence a larger amount is taken. It is too common a belief that the well-nourished body

First Page Preview View Large
First page PDF preview
First page PDF preview