Protein and Energy: A Study of Changing Ideas in NutritionThe author reviews the long-standing debate over the relative merits of a high-protein versus a low-protein diet. At a time when the concern has resurfaced that over-consumption of protein in affluent societies may damage health, this book provides a fascinating historical perspective. |
Contents
Nutrition in the Light of the New Chemistry | 23 |
Protein Discovered and Enthroned 18381845 | 40 |
Things Fall Apart 18461875 | 55 |
Vegetarian Philosophies and Voits Standards | 85 |
Chittenden versus the U S Establishment 18831912 | 100 |
Vitamins and Amino Acids 19101950 | 119 |
Protein Deficiency as a Third World Problem | 145 |
International Efforts to Produce HighProtein | 161 |
Common terms and phrases
adult albumin albuminoids animal appeared Atwater average beriberi biological value blood Boussingault bread calculated calories carbohydrate carbon casein cereals CH₂ Chapter chemical chemistry Chittenden compounds conclusion contained daily developed diet dietary protein digestibility disease dogs eaten energy intakes equivalent essential amino acids estimated excretion experiments FAO/WHO Expert Committee fibrin fish flour g nitrogen g protein g/kg gelatin gluten growth human Ibid increased Joint FAO/WHO kcal kcal/kg kwashiorkor leucine Liebig lysine malnutrition marasmus materials McLaren meat metabolism methionine milk protein Mitchell mixtures muscle muscular needed nitrogen balance nitrogen content Nutr nutrients obtained organic oxidation oxygen PCals pellagra period plant problem production proportion protein concentrates protein deficiency protein intake protein per day protein requirements protein sources published quantity rats scientists Scrimshaw seemed standard starch studies subjects sugar supplements tissues tryptophan urea urine vegetable vegetarian vitamin Voit Voit's Waterlow wheat young
Popular passages
Page 250 - Bui. 38. Dietary Studies with Reference to the Food of the Negro in Alabama in 1895 and 1896.