The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1920-07-10
NUTRITION IN ITS RELATION To
HEALTH.


Ordinarily when we speak of a per
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 ne may
become experienced enough to consider |
that perfection of the whole digestive
system, of which the stomach is only
u 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
tanned. Hence the oft-repeated ques-
ton, What shall eat?" or, IF could
only get my stomach to work l 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 Ouly a 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 1t. Next the work of the
digestive organs, as they reduce it to
that condition so that the nutritive ele-
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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 1T 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
with tissue and 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 1t can be adapted to the uses Of
the body. The cooking of food is only
to put it 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 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 non-interfer'
ence. Give 1t 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 and also not exhanstine
them before taking hearty meal.
this precaution is taken it will take
care of its own work, provided Its WORE
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 ana tne
lungs a good circulation is essentiai
The latter should not be impeded pS
clothing that prevents the free flow OF
blood.
Oyerwork or underworld Will inter
fere with the trophic nerves, ana pre-
vent their properly regulating tissue
nutrition. Mental worry or constan
oyerstrain by excessive work VIII e1
haust nervous vitality and force an'
incapacitate the nerves to preside owe
the function Of nutrition or any otne'
function Of the body.
OF course, 1t is not necessary 10 81!
that all dissipating habits, as the us
Of LIQUOR and tobacco and all otner nk'
poisons. come first in power to under
mine the nervous system.
From these suggestions we conciuo'