The British Journal of Children´s Diseases, 1910, Vol. 7 (Classic Reprint)
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Produktbeschreibung
Excerpt from The British Journal of Children´s Diseases, 1910, Vol. 7 Continued and persistent loss in weight, in spite of our utmost endeavours to rectify the fault, is the only condition under which the substitution of artificial feeding for maternal nursing is justifiable, except, of course, in those exceptional cases in which the health of the mother makes it compulsory. Even with the greatest care artificial feeding can rarely be accomplished from the time of birth without more or less severe disturbance, and to be successful the method we adopt must so far imitate breast feeding that the various constituents of the food can not only be digested by the infant, but also without throwing too great a strain upon its assimilative capacity. Biological chemistry has not as yet sufficiently advanced to make it a safe guide by itself, but the bio-chemist has taught us once and for all that cows milk, however scientifically and carefully prepared, can never be so modified as to be equal in chemical and nourishing properties to that of the mother. An important essential to successful feeding is a thorough knowledge and understanding of the differences, both qualitative and quantitative, which exist between the constituents of human and cow´s milk. I shall therefore in the first place endeavour to describe these differences (as far as they are at present understood), and afterwards I shall describe the methods of feeding which I have adopted during the last few years, more especially in those cases where, owing to constitutional debility or previous improper methods, the digestive capacity of the infant has been so damaged as to make feeding by ordinary dilution an impossibility. A uniform method adapted to all cases does not exist, and it is only by the most careful consideration of the digestive capacity of each individual case that a suitable method can be arrived at. Cow´s milk of fair average quality contains 4.00 per cent. fat, 4.75 per cent. of sugar, 3.50 per cent. of proteins, and 0.70 per cent. of mineral salts, whereas human milk contains 4.00 per cent of fat, 7.00 per cent. of sugar, 1.50 per cent. of proteins, and 0.20 per cent, of minerals. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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