The north Mississippi herald., 1920-05-28
NUTRITION IN ITS RELATION TO
HEALTH.

son being well nourished we merely
think of one or two important factors
in the workings of the organism. one
may think that the digestive process
as pertaining to the stomach must be
In good condition, or perhaps he may
become experienced enough to consider
that perfection of the whole digestive
SYSTEM of which the stomach is only
d part, is requisite to the best nutrition
of the body. 1t is barely possible, how
ever, that one might only consider the
food supply of the body as the all-im
portant element in the end to be OBJ
tained. Hence the oft-repeated ques-
tion, What shall | eat?" or, "If could
only get my stomach to work / would
become strong
l do not say that these special
queries are not important, for indeed
they are. The only trouble is that
they are only limited part of the
| process. The study of nutrition is not
merely the study Of what we shall eat
| or how the stomach will handle it,
but rather the study of the whole or
/ ganism, and the making of it. The
study of nutrition begins with the prep
/ aration of food for the body and the
/ partaking of it. Next the work of the
digestive organs, as they reduce it to
! that condition 50 that the nutritive ele
ment can be absorbed and taken into
the circulation. During it's course in
| the blood channels some of the vital
organs, especially the liver, produce
! certain changes in the newly formed
products which prepare some portions
OF it for the tissues assimilation, and
other parts to supply energy and force
/ to the activities of the body.
The lungs bear an important relation
to the same work, as they supply ma
! terial which is Of equal Importance to
/ the building and repairing process.
/ The final and all-imp0rtant step is the
/ actual assimilation by each tissue of
! the element appropriate for its own
| use. 1t is success in all these steps
i that furnishes the members of the body
with tissue aud force; and weak
place at any point will interfere with
the work and cause malnutrition,
which may mean the loss OF strength
and flesh, or it may mean the deposit
of an abnormal amount of fat, or other
local or general morbid growths.
In the hygiene of nutrition one must
study all these functions. In the prepa-
ration of food simplicity and taste are
points to be emphasized. The more
simple the diet of nutritive food the
better it can be adapted to the uses Of
the body. The cooking of food is~pnly
to put it in the best coalFfon 70 NE
handled by the digestive organs. Taste
is an important factor, as it is the
men active stimulus in the digestive
work Care should be taken, however,
not to pervert it, as then it becomes I'M
safe as a guide. The hygiene of the
stomach is simple When the right
foods have been properly prepared and
properly eaten it passes our guardian
ship. The greatest point to be urged
relative to the stomach is n0n-interfer-
ence. Give it is proper share of the
nerve force-that is not actively using
the nerve force of the body in other
work while the digestive processes are
| being started ana also not eAllauSllnS
them before taking a hearty meal. If
this precaution is taken it will take
care of its own work, provided its work
be not in excess of the needs of body.
The other part of the digestive ap-
paratus is alike faithful and capable.
For the best action of the liver and the
lungs a good circulation is essential.
The latter should not be impeded by
clothing that prevents the free flow of
blood.
OverwOrk or underworld will inter-
fere with the trOphic nerves, and pre-
vent their properly regulating tissue
nutrition. Mental worry or constant
overstrain by excessive work Will eX-
haust nervous vitality and force and
incapacitate the nerves to preside over
the function of nutrition or any other
function of the body.
OF course, it is not necessary to say
that all dissipating habits, as the use
of liquor and tobacco and all other like
poisons, come first in power to under
mine the nervous system.
From these suggestions we conclude