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INTRODUCTION TO FOOD AND NUTRITION INDIVIDUAL AND COMMUNITY GOALS 1 Food Nutrition and Health
Nutrition in the Community
The Nutrients and Their Utilization
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absorption adults amino acids amounts anemia ascorbic acid baked Basic Diet blood body bones bread butter cake calcium calories carbohydrate carbon cells cent cereals Chap cheese cholesterol contain cooked cream daily deficiency diabetes dietary digestion disease eggs energy enriched enzymes excreted fatty acids feeding fish flavor fluid food habits Four Food Groups fruits functions gastrointestinal tract glucose gm gm gm gm protein hormone increase infants insulin intake intestinal iron juice kcal kidney kilocalories kwashiorkor lactose legumes List liver Macmillan Publishing margarine meals meat menu metabolism mg mg milk mineral elements muscle needs niacin Nurs nurse nutrients ounces patient potassium potato poultry pregnancy protein recommended allowances Recommended Dietary Allowances require retinol riboflavin salad salt servings skin slice sodium sources starch sugar supply sweet tablespoons teaspoon thiamine thsp tissues Today's Health tomato Trace Trace Trace urine vegetables vitamin vitamin B12 weight wheat