The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1920-06-26
NUTRITION IN ITS RELATION -
HEALTH.

'.N1
Ordinarily when we sneak of /.
son being we'll nourished wa mort,
mink OF one or two important fac.,,rs
IN the workings of the organism One
may mink that the digestive proces.
as pertaining to the stomach must he
In sood condition, or perhaps he NAV
become experienced enough to consida,
that perfection of the whole digestive
system, OF which the stomach is onlv
part, Is requisite to the best Nutrition,
OF the body. 1t Is barely possible how.
ever, that one might only consider +he
food supply Of the body as the all-im.
portant element in the end to no oh.
tanned. Hence the Oft-repeated cues.
ton. What shall eat?" or. ..If could
only get my stomach to work / would
become strong"
DO not say that these special
queries are not important, for indeed
they are. The only trouble is thu,
they are only limited part of the
process. The study of nutrition is no,
merely the study Of what we shall eat
or how the stomach will handle If
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 1t. Next the work of the
digestive organs, as they reduce it to
that condition so that the nutritive ele.
ment can be absorbed and taken into
the circulation. During its 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-important step is the
actual assimilation by each tissue OF
the element appropriate for its own
use. 1t is success in all these steps
that furnishes the members Of the body
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
rf oh Of of nP
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 1t can be adapted to the uses OF
the body. The cooking of food is only
to put 1T in the best condition to be
handled by the digestive organs. Taste
is an important factor, as 1t is the
main active stimulus in the digestive
work. Care should be taken, however
not to pervert 1t, as then 1T becomes un
safe as guide The hygiene of the
stomach is simple. When the rign'
foods have been properly prepared and
properly eaten 1t passes our guardian
ship. The greatest point to be urgeo
relative to the stomach is non-interfer
ence. Give it is proper share OF the
nerve force-that Is not actively using
the nerve force of the body in otnei
work while the digestive processes art
being started and also not exhaustine
them before taking hearty meal. \
this precaution is taken it Will take
care of its own work, provided AS worn
be not in excess of the needs OF oou!
The other part of the digestive az
paratus is alike faithful and capaDiel
For the best action of the liver anu "
lungs a good circulation is essen'i
The latter should not be impedeu
clothing that prevents the free 10" 4,
blood. In
Oyerwork or underworld will NV In
fere with the trophic nerves, anu I'M
vent their, properly regulating Lai,
nutrition. Mental worry or cons INV,
overstrain by excessive WIZ kcur
haust nervous vitality anu - tsoo
incapacitate the nerves to presiu 1esn
the function of nutrition or any ~,n
function of the body. pay
OF course, it is not necessary and
that all dissipating habits, as TO
Of liquor and tobacco and all ot is:
poisons, come first in power " don
mine the nervous system. lie LEA
From these suggestions we