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Image from page 246 of "Food; what it is and does" (1915) | by Internet Archive Book Images
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Image from page 246 of "Food; what it is and does" (1915)

Identifier: foodwhatitisdoes00gree

Title: Food; what it is and does

Year: 1915 (1910s)

Authors: Greer, Edith

Subjects: Food Nutrition

Publisher: Boston, New York [etc.] Ginn and Company

Contributing Library: The Library of Congress

Digitizing Sponsor: The Library of Congress



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Text Appearing Before Image:

preserved frozen in slabs of ice. Thelatter method is now applied in the shipment of live fish. The methodof shipping live fish in water is not feasible on account of the expense.Pictet discovered that fish may be frozen in blocks of ice without beingkilled, and that they will become as lively as ever after they are thawedout. The fish in a large amount of water are placed in a closed tank,and oxygen under pressure is supplied. The greater portion of thewater is then drawn off. The fish remain in good condition on accountof the abundant supply of oxygen. The vessel containing the fish isthen placed in a freezing tank and the fish are frozen into the iceformed. The blocks of ice containing the fish can then be piled up inthe ordinary refrigerator car. On arrival at their destination the fish areput through a slow thawing process lasting ten hours, when they returnto their normal state of active animation. (Quoted from The Journal of the American Medical Association, December 27, 1913)


Text Appearing After Image:

Perch — Skeleton and CirculationLIVING — INDUSTRY— COMMERCE — SCIENCE 221 fflfl CALCULATION OF DIETARIES R?{ Food-quantity was the first consideration of Diet-Science when itbegan the study of Human Nutrition. The food-amounts sanctionedas dietary standards have been greatly modified of late, due to morecomprehensive experimentation and searching investigation. The variation in food-habits, as shown by investigation-records, and innutritive possibilities, as tested by experiment, is very wide. Yet thereare diet-limits that it is not physiologically advisable to overstep, if indeedsafe. These are flexible, because they change with climate, occupation,diet-habit, size, sex, age, health. Diet-standards have value as a basisfor selecting the dietary. For Food-Variety, see p. 224. DIET CHART (For man at moderate work)Grams 0 100 200 3( High standardLow 7T1 Daily Food-Need 500 600 Calories j yields 3000+jj 2500+ The lower standard is the more recent recommendation of diet-scientists



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