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The importance of a balanced diet
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adequate allergy allowed amino acids amount anemia ascorbic ascorbic acid asparagus atherosclerosis average baked beans beef bile blood cells body bread Breakfast broiled Butter or margarine C. V. Mosby calcium calories carbohydrate carrots cereals Chicken cholesterol Coffee cont'd cooked Cooper's Nutrition daily desserts diabetic diabetic diet diam diet therapy dietary digestion eggs fat exchanges fish fluid fruit juice functions gallbladder gland grams grams of protein health and disease ice cream infant intake intestine iron J. B. Lippincott Jell-O kidneys liver low residue diet margarine meal meat medium Menorah Medical Center menu metabolism minerals needed Niacin normal nutrients Nutrition and diet patient peas pernicious anemia person potatoes poultry pregnancy red blood cells residue diet Riboflavin rice roast Royal Anne cherries Rynbergen salad salt servings skim milk slice soup sugar temperature Thiamine tissue Tomato ulcer Unsalted V2 cup vegetables vitamin weight