Dietetics for Nurses

Dietetics for Nurses

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Dietetics for Nurses by Fairfax T. Proudfit

Published:

1918

Pages:

584

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1,235

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Dietetics for Nurses

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The old order of things is passing. The keynote of to-day’s work is prevention, rather than cure, children are taught to eat correctly that they may grow into the strong, healthy men and women which are needed to make any nation great. This instilling of good health habits must rest upon the nurse, the nutrition worker, the physician and the home-maker. Close coöperation is necessary among these workers and a definite understanding of the way to accomplish the best results, in this respect, must come from the training of those who are undertaking this all important work.

Book Excerpt

eggs, milk. Sulphur (organic { { Wheat flour, entire wheat, and inorganic { The proteins { crackers, etc. form) { { Oatmeal. { { Beans, peas. { { Potatoes.

{ These elements are associated with the other Sodium, potassium,{ mineral salts in foods, and a diet in which magnesium, iodine,{ they are adequately supplied furnishes chlorine { sufficient magnesium, potassium, chlorine, { sodium, and iodine for the general needs of { the body.

{ Fat soluble "A." { { Butter, cream, whole-milk. { Whole-milk powder. { Whole-milk cheese. { Cod liver oil, eggs. { Brains, kidney. { Cabbage (fresh-dried). { Carrots, chard, lettuce. { Spinach, sweet potatoes. { { Water soluble "B." { { Yeast (brewers'). { Yeast cakes, yeast extract. { Whole-milk, whey. { Milk powder (whole and skimmed). Vitamines[2] { Nuts, cereals (corn embryo, wheat embryo, { wheat-kernel, rice (unpolished)). { Beans (kidney, navy, soy). { Cotton seed, peanuts, bread. { Cabbage, carrots, celery. { Cauliflower, onions. { Parsni

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