Principles of Nutrition and Nutritive Value of Food
Author : Wilbur Olin Atwater
Publisher :
Page : 48 pages
File Size : 49,98 MB
Release : 1910
Category : Consumer education
ISBN :
Author : Wilbur Olin Atwater
Publisher :
Page : 48 pages
File Size : 49,98 MB
Release : 1910
Category : Consumer education
ISBN :
Author : Henry Clapp Sherman
Publisher :
Page : 40 pages
File Size : 11,66 MB
Release : 1944
Category : Food
ISBN :
This publication tells the main facts about human nutrition and the various substances in foods that are needed to nourish our bodies.
Author : Sir Robert Hutchison
Publisher :
Page : 656 pages
File Size : 31,20 MB
Release : 1917
Category : Dietetics
ISBN :
Author : Robert Hutchison
Publisher : Legare Street Press
Page : 0 pages
File Size : 49,51 MB
Release : 2022-10-27
Category :
ISBN : 9781016658836
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Susan E. Gebhardt
Publisher : U.S. Government Printing Office
Page : 110 pages
File Size : 19,82 MB
Release : 2002
Category : Cooking
ISBN :
Gives in tabular form the nutritive values for household measures of commonly used foods. Data are from the United States Department of Agriculture Nutrient Database for Standard Reference, Release 13.
Author : W. O. ATWATER
Publisher :
Page : 0 pages
File Size : 32,16 MB
Release : 2018
Category :
ISBN : 9781033107720
Author : Harry Snyder
Publisher :
Page : 386 pages
File Size : 50,20 MB
Release : 1908
Category : Food
ISBN :
Author : Experts from Dole Food Experts from Dole Food Company
Publisher : Elsevier
Page : 529 pages
File Size : 34,70 MB
Release : 2002-01-13
Category : Technology & Engineering
ISBN : 0080530877
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. Details healthy eating guidelines based on the RDA food pyramid Provides scientific basis and knowledge for specific recommendations Beautifully illustrated Extensive list of reliable nutrition resources Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste
Author : Mary T. Dowd
Publisher :
Page : 394 pages
File Size : 30,78 MB
Release : 1945
Category : Food
ISBN :
Nutrition and health; Essentials for good nutrition; Planning for good nutrition; Nutrition fallacies.
Author : Wilbur Olin Atwater
Publisher : Franklin Classics Trade Press
Page : 44 pages
File Size : 49,3 MB
Release : 2018-11-13
Category : History
ISBN : 9780353502901
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.