CHAPTER XV. Food

FOOD

FOOD

GENERAL CONSIDERATIONS

NECESSITY FOR FOOD DEFINITION OF FOOD TRANSFORMATION INTO BODY TISSUE

DISTINCTION BETWEEN APPETITE AND HUNGER APPETITE DIRECTED BY EDUCATION HUNGER DIRECTED BY INNATE OVEREATING SYMPTOMS OF OVEREATING

STARVATION DEFINITION SENSATION OF HUNGER

INANITION DEFINITION MALNUTRITION

BALANCED RATIONS IMPORTANCE OF CONTENTS OF

CLASSIFICATION OF FOODS

SOURCES OF FOOD ANIMAL PLANT MINERAL

CHEMICAL COMPOSITION NITROGENOUS NON-NITROGENOUS

PHYSICAL PROPERTIES

FUNCTION OF FOODS PROTEINS CARBOHYDRATES FATS CONDIMENTS INORGANIC SALTS VITAMINS