Nutrition in Health and Disease

abundant albumen alcoholic beverages alcoholic stimulants amount of food animal food animal substances assimilation atmosphere becomes beef bile blood carbon and hydrogen carbonaceous carbonic acid chemical chyle chyme climate constantly consumed contain defective digestion defective nutrition deposit of fat diet dietary dietetic digestion and nutrition digestion of food digestive organs digestive powers digestive process digestive system disease disintegration dissolved dyspepsia dyspeptic dyspeptic patient eggs elements of nutrition eliminated emaciation exercise extract fibrin fluid Foolscap 8vo fowl functions gastric juice habits heat herbivorous hydrogen hygienic increase ingested instinct intestinal intestinal canal kidneys lacteals less lithatic liver lungs meal meat milk molecular morbid salts muscular nervous system nitrogenous elements nitrogenous food nutritive materials nutritive power organic combustion oviparous oxalate of lime oxygen phosphates principally quantity repair respiration result secretion supply take place taken temperature Thence tion tissues turbid urate of ammonia urea uric acid urine vegetable food waste whilst