John Ayrton ParisA Treatise on Diet
With a View to Establish, on Practical Grounds, a System of Rules, for the Prevention and Cure of the Diseases Inciden
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Introduction
Part I: 1. Introduction
2. Anatomical view of the digestive organs
3. Physiological history of digestion
4. Relations of the digestive functions with our sensations
Part II: 1. The materia alimentaria
2. An estimate of the nutritive and digestible qualities of several species of aliments
3. Farinacious aliments
4. Pulses
5. On the periods best adapted for meals
6. On the quantity of food
7. Conduct to be pursued
8. On the influence of different aliments
Part III: 1. Of indigestion
Conclusion
Illustrative cases.