Buch, Englisch, 318 Seiten, Format (B × H): 140 mm x 216 mm, Gewicht: 450 g
With a View to Establish, on Practical Grounds, a System of Rules, for the Prevention and Cure of the Diseases Inciden
Buch, Englisch, 318 Seiten, Format (B × H): 140 mm x 216 mm, Gewicht: 450 g
Reihe: Cambridge Library Collection - History of Medicine
ISBN: 978-1-108-06989-2
Verlag: Cambridge University Press
The physician and author John Ayrton Paris (1785–1856), several of whose other medical and popular works have been reissued in the Cambridge Library Collection, published this book on the significance of diet to health in 1826. In the first part, Paris discusses the physiology of the digestive system, and the way that sensations of hunger, thirst and fullness are conveyed. In the second part, he considers types of food and drink, and methods of cookery. Paris suggests the times of day at which different meals should be taken, and the types and amounts of food and drink to be consumed. Part 3 deals with the problems of indigestion. A table of matters for investigation is given which covers the patient's lifestyle and habits as well as their immediate physical symptoms, and Paris firmly makes the point that changes of lifestyle are at least as important as medicine in effecting a cure.
Autoren/Hrsg.
Fachgebiete
- Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Wissenschafts- und Universitätsgeschichte
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Lebensqualitätsforschung (med.)
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Geschichte der Medizin
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
- Geisteswissenschaften Geschichtswissenschaft Geschichtswissenschaft Allgemein Historiographie
Weitere Infos & Material
Introduction; Part I: 1. Introduction; 2. Anatomical view of the digestive organs; 3. Physiological history of digestion; 4. Relations of the digestive functions with our sensations; Part II: 1. The materia alimentaria; 2. An estimate of the nutritive and digestible qualities of several species of aliments; 3. Farinacious aliments; 4. Pulses; 5. On the periods best adapted for meals; 6. On the quantity of food; 7. Conduct to be pursued; 8. On the influence of different aliments; Part III: 1. Of indigestion; Conclusion; Illustrative cases.
