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by John Harvey Kellogg (Author)
The New Dietetics: A Guide to Scientific Feeding in Health and Disease V2 is a comprehensive guidebook written by renowned physician and nutritionist, John Harvey Kellogg, M.D. This book is a continuation of his previous work, The New Dietetics: A Guide to Scientific Feeding in Health and Disease V1, and provides an in-depth exploration of the principles and practices of scientific feeding.The book is divided into several sections, each of which covers a different aspect of nutrition and its relationship to health and disease. The first section provides an overview of the principles of nutrition and the importance of a balanced diet. The subsequent sections delve into specific topics such as the role of carbohydrates, proteins, and fats in the diet, the importance of vitamins and minerals, and the impact of various foods on the body.Throughout the book, Kellogg emphasizes the importance of scientific research and evidence-based practices in developing a healthy diet. He also provides practical advice on how to implement these principles in daily life, including tips on meal planning and food preparation.Overall, The New Dietetics: A Guide to Scientific Feeding in Health and Disease V2 is an invaluable resource for anyone interested in nutrition and its impact on health. Kellogg's expertise and thorough research make this book an authoritative guide to healthy eating and disease prevention.1927. Other volumes in this set include ISBN number(s): 0766179524. Volume 2 of 2. In the preparation of this work, the author has made use of all available, well attested facts to be found in the authoritative works on human nutrition, and has added thereto the results of nearly half a century's careful study of the subject, theoretically, clinically and experimentally. So far as the writer knows, this is the first work in which full recognition has been accorded and important discoveries of Bouchard, Metchnikoff, Tissier and others in relation to the influence of diet upon the intestinal flora through the effect upon the food residues which form the nutrient media for the various organisms, benign and pernicious, which by various means find their way into the human alimentary canal.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
