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CHAPTER PAGE I The Science of Nutrition
Fundamentals of Dietetics
The Calorie Aspect of Nutrition
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100 grammes absorbed adult alimentary tract American estimates amino amino-acids amount animal protein ascorbic acid average axerophthol babies beef beri-beri biological value body boiled bran bread butter cabbage calcium Calorie value Calories carbohydrate carbon dioxide carotene cent cereals cheese chemical cod liver oil contain cooking cream deficient dietary dietetics dietitian digestible disease dried drink eaten eggs elements and vitamins endosperm essential fat fish Fat hydrate Calcium ferment figure first-class protein flavour glucose grammes heat human hydrate Calcium Iron indigestible intake juice large intestine less margarine meal meat metabolism microbes milk milligrammes mineral elements National nicotinic acid nitrogen obtained optimal diet oxygen person phosphorus phytates pint potatoes pregnant produce protective foods protein Protein Fat hydrate provitamin respiratory quotient riboflavine rice salt science of nutrition soluble spinach starch stomach substances sugar supply tables temperature thiamine tissues urine vitamin weight wheat