The Digestion of a Meal Public Deposited

http://ir.library.oregonstate.edu/concern/undergraduate_thesis_or_projects/ft848s734

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  • Probably no other process of such importance is so little understood as that which takes place within our own bodies. We know that we drink water and are refreshed, eat a meal and are strengthened, that the food we consume is in some way converted into living tissue; but the changes involved, the process through which the food must go, and the organs and agencies which assist in digestion are not familiar to the average person. Such a knowledge of the course of the food through the body is especially essential to the teacher of cookery and to the one who prepares the food. Knight in his "Food and its Function" remarks that of the majority of us it may still be said that we are concerned not so much with the history of the last meal as with the prospects of the next. This however cannot longer be said of the girls and women who study cookery. In the schools where this subject is taught, much stress is laid upon the physiology and chemistry of foods, their function in the body, and the physiology of digestion. This work is written from a knowledge of facts obtained from a course in Domestic Science at the Oregon Agricultural College, supplemented by references from the following physiological text books; Fischer's Test Book of Physiology, and Physiology of Alimentation, Knight's Food and Its Functions, Chittenden's Nutrition of Man.
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