Food is described by the Standard Dictionary as: "That which is eaten or drunk, for nourishment, aliment; nutriment in the scientific sense; any substance that being taken into the body of animal or plant, serves through organic action to build up normal structure or supply the waste of tissue, nutriment; aliment as distinguished from condiment;" and Webster gives substantially the same definition,
While these definitions give what I desire to designate as the positive side of the question, there is also a negative side which should be considered in arriving at a true estimate of the food value of any substance ingested by man or animals for the purpose of nutrition. By this negative side I mean that the food substance, while containing the elements necessary for tissue-building or heat-production, should not interfere with the normal organic processes of digestion, assimilation or excretion. Nor should it interfere with the normal
STUVER E. WHAT IS THE FOOD VALUE OF ALCOHOL?. JAMA. 1898;XXXI(25):1452–1454. doi:10.1001/jama.1898.92450250010001d
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: