Читать книгу Dietetics for Nurses - Fairfax T. Proudfit - Страница 8

Table of Contents

The chemical elements are combined in food and in the body, as: (a) carbohydrates, composed of carbon, oxygen and hydrogen; (b) fats, composed of carbon, oxygen and hydrogen; (c) proteins, composed of carbon, oxygen, hydrogen, nitrogen and sulphur; (d) water, composed of hydrogen and oxygen; (e) mineral salts. The first three foodstuffs constitute the Organic Food group. The last two include the remaining chemical elements, calcium, phosphorus, sodium, potassium, chlorine, magnesium, iron and traces of others which make up the Inorganic Food group.

Each of the foodstuffs belonging to the organic group is capable of being burned in the body to produce heat for: (a) the maintenance of the body temperature; (b) internal and external work.

Neither water nor mineral salts alone can be burned to produce heat; nevertheless, they enter into the composition and take part in every function performed by the carbohydrates, fats and proteins; therefore one foodstuff cannot be said to be of greater importance than another, since the needs of nature are best met by a judicious combination of all. However, the wear and tear of life can be more efficiently accounted for, and the strain upon the organism reduced more nearly to a minimum when the various foodstuffs are furnished in amounts which science is proving to be necessary for the health and well-being of the organism.

The sixth essential food substance, the Vitamines, together with the adjustment of the five foodstuffs just mentioned—the amounts and types of each in the dietary which will assure the body of the best results—has been, and still is a subject of grave interest. Even on the most perfect adjustment of these foodstuffs, the diet would fail to give the desired results without the inclusion of the sixth, or vitamine factor, which has proved to be essential for the growth and development of the normal body, as well as for its protection against certain deficiency diseases.

In order to obtain the best results from food, both from a health and an economic standpoint, it is necessary to become familiar with the foodstuffs as they are combined to make up the various common food materials. One foodstuff may be a producer of heat, but may lack certain chemical elements which are essential to the building of tissues; another may be able to accomplish both functions in the body, but will prove too expensive to use as fuel, except when it is absolutely necessary to do so. Thus, it is essential for the nurse to understand where and how both the foodstuffs and the vitamines occur in nature, in order to make use of them more advantageously. The following table gives the sources of the foodstuffs, after which a description of the individual foodstuffs and vitamine factors will serve to point the way to their use in the dietary:

		Milk, cheese (especially skim milk cheese).
		Eggs.
		Meat (lean meat in particular).
		Poultry, game.
		Fish.
Proteins		Cereals, corn, wheat, rye, oats, etc.
	Bread and breadstuffs (crackers, pastry, macaroni, cake).
		Beans, peas, lentils.
		Cotton seed.
		Nuts.
		Gelatin.
		Wheat products (bread, cake, crackers, pastry, macaroni, spaghetti).
		Cereal grains, breakfast foods.
		Corn products, corn meal, green corn.
		Rice, sago, tapioca, taro.
		Potatoes (white and sweet).
Carbohydrates		Starchy fruits (bananas).
	Sweet fruits (oranges, grapes, pineapples).
		Dried fruits (prunes, dates, raisins, currants).
		Sugar cane, sorghum cane.
		Sugar beets, sugar maples.
		Products made from sugar (candy, jellies, preserves, marmalade).
		Butter, cream, cheese.
		Olive oil, cotton seed oil, peanut oil, corn oil, almond oil.
		Soy bean.
		Corn meal, cotton seed meal and flour, oatmeal.
Fats		Pork (bacon especially), other fat meat.
	Codfish (and other fatty fish).
		Eggs (yolk).
		Cocoa, chocolate.
		Brazil nuts, almonds, pecans, and other nuts rich in fat.
Water		All foodstuffs except those which have been put through a drying process.
Mineral salts (organic form)		Nitrogen (in proteins, meat, eggs, milk, fish, gluten of wheat, zein of corn meal, legumen of beans, peas, and lentils).
	Phosphorus (eggs, yolk especially, cream, vegetables, whole wheat, cereals, breadstuffs, oatmeal, dried beans and peas).
Iron (organic and inorganic form)		Eggs, milk, lean meat, cereal products, whole wheat,dried beans and peas, vegetables, spinach in particular, onions, mushrooms, fruits, port wine.
		Milk.[1]
		Eggs.
Calcium (organic and inorganic form)		Soft tissues and fluids of all animals, skeleton and teeth of animals.
	Wheat (the entire grain), flour, oatmeal, polished rice.
	Dried beans and peas.
		Green vegetables (beets, carrots, parsnips, turnips, potatoes).
		Fruits (apples, bananas, oranges, pineapples, dried prunes).
		Nuts (almonds, peanuts, walnuts).
				Lean beef, eggs, milk.
Sulphur (organic and inorganic form)				Wheat flour, entire wheat, crackers, etc.
	The proteins		Oatmeal.
			Beans, peas.
				Potatoes.
Sodium, potassium, magnesium, iodine, chlorine		These elements are associated with the other mineral salts in foods, and a diet in which they are adequately supplied furnishes 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.
		Parsnips, potatoes.
		Peas (fresh), spinach.
		Rutabaga, fruit, grapefruit.
		Orange, lemon, tomato, raisins.
		Water soluble “C.”
		Fruits: Orange, lemon, tomatoes (canned).
		Tomato (fresh), grapefruit, limes, apples.
		Vegetables: Spinach, lettuce, cabbage (raw).
		Peas (fresh), onions, carrots, cauliflower.
		Potatoes (to a less extent).
		Whole-milk (to a less extent).