Vitamins and the Choice of Food (Classic Reprint) - Hardcover

Inhaltsangabe

Excerpt from Vitamins and the Choice of Food

AT the present time so much interest is taken in vitamins that a short account embodying the evidence in support of the need of these substances in nutrition will, it is felt, be of some service, and may in particular assist those who are responsible for the feeding of infants or for the selection of food in schools and other large communities.

The subject of accessory food-factors (vitamins) has a special significance, as it marks the entry of biochemical research into the problems of health and growth. Chemical formulae as yet play no part. The small quantity in which these factors occur in the food-stuffs makes the isolation of the chemically pure substances from the com plex chemical mixture, as it exists in nature, a very difficult problem. While the chemical nature of these substances is unknown, for the purposes of nutrition and health the investigator must carry on his work with the undetermined quantity which is present in agiven food. It is known that some food-stuffs contain, and others do not contain, vitamins; and that faults in the diet are the cause of several diseases and of much ill-health.

Three lectures on vitamins were given by Dr. R. H. A. Plimmer at the Marischal College, Aberdeen, in the summer of 1920. Further lectures were given to suit the needs of special audiences, and numerous requests were received for a written account suitable for the general reader. This short summary has therefore been written in the hope that it may fulfil this purpose.

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