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001			48746
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aRM
100	1		_aChristian, Eugene, _d1860-1930
245	1	0	_aEncyclopedia of Diet: A Treatise on the Food Question, Vol. 2
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2015
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2015-04-20
508			_aProduced by Juliet Sutherland and the Online Distributed Proofreading Team at http://www.pgdp.net
520			_a"Encyclopedia of Diet: A Treatise on the Food Question, Vol. 2" by Eugene Christian is a scientific publication written in the early 20th century. The work serves as a comprehensive exploration of nutrition, focusing on the chemistry of food and its interaction with the human body, aiming to establish guidelines for proper digestion, absorption, and elimination of waste to prevent digestive disorders. The opening of the volume delves into various categories of foods, starting with grains and their significance as a central component of human diets across different cultures. It discusses not only the nutritional value of grains but also their implications for health if consumed improperly. The text contrasts different grains, such as wheat, barley, and oats, emphasizing their individual contributions to nutrition and potential digestive issues when incorporated in unbalanced quantities. There is also a focus on the necessity of understanding the role of these foods in maintaining a healthy digestive system and preventing disorders. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aFood
653			_aDiet
653			_aDiet in disease
856	4	0	_uhttps://www.gutenberg.org/ebooks/48746
999			_c89585 _d89585