Vital Factors of Foods, Vitamins and Nutrition (Classic Reprint)

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Excerpt from Vital Factors of Foods, Vitamins and Nutrition Investigations made during the past decade have brought forth a discovery of the utmost importance to the well-being of mankind. And the discovery is this: In the foods we eat or should eat there are present very small amounts of certain life-giving and disease-preventing bodies, the consumption of which is essential to growth and good health. Such bodies are called vitamins. Before the day when the import of vitamins came to be recognized we were well satisfied to believe that an adequate supply of protein, fat, carbohydrate, mineral salts and water met our food requirements fully. Food charts were widely disseminated which made it apparent that the heat units of food, the "calories" available, were the essential factors in the control of a diet or ration. Women's clubs and other organizations were addressed on this score so often and emphatically that many a conscientious housewife kept scales in the kitchen to weigh protein, fat and carbohydrates and thereby compute the daily distribution and consumption of calories. The common belief of past years, when the calorie or energy value of a diet was the theme, has since been modified. Fuel values are as important of consideration at the present time as they were in earlier years, but it is now well established that in addition to the body-building and fuel components of foodstuffs, namely, the protein, fat and carbohydrates and also salts and water, we should consume the accessory food substances or factors known as vitamins. That substances playing so vital a role in nutrition should until a decade ago have escaped discovery is surprising, so much so, in fact, that much incredulity was provoked over the announcement. The brilliant but necessarily laborious researches of investigators in this country supported by original as well as confirmatory work in England and elsewhere have largely overcome this scepticism, much of which apparently emanated from Germany, and have served to make the decade a monumental one in the dietary field. These revelations have made the question of what to eat an even more necessary matter of "food for thought." With foodstuffs constantly increasing in cost many are disposed to replace one food by another cheaper one on a calorie basis. This cannot be done with impunity. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.