Manual of nutrition

Front Cover
H. M. Stationery Off., 1976 - Medical - 135 pages
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Contents

Page
3
Carbohydrates
5
Carbohydrate content of some raw foods
8
Patty acid composition of some raw foods
10
Cholesterol content of some raw foods
12
Fat content of some raw foods
13
Proteins
14
Essential amino acids in selected proteins
15
Riboflavin content of some raw foods
45
Nicotinic acid equivalents in some raw foods
46
Vitamin B2 content of some raw foods
47
Vitamin C content of some raw foods
49
Vitamin D content of some raw foods
51
Recommended intakes of nutrients
53
Recommended daily intakes of nutrients
54
general effects of processing
59

Protein content of some raw foods
17
Uses of energy
18
Desirable weight for adults of medium frame
22
The significance of hot foods
24
Summary of the major enzymes of digestion
28
Minerals
32
Daily intake and total body content of minerals for a reference man
33
Iron content of some raw foods
34
Calcium content of some raw foods
35
Phosphorus and magnesium content of some raw foods
36
Sodium and potassium content of some raw foods
38
Vitamins
41
Vitamin A content of some raw foods
43
Thiamin content of some raw foods
44
Contribution made by groups of foods to the nutrient content of the average household diet
60
Summary of factors which may reduce the nutrients in food
63
Energy constituents of some alcoholic drinks
77
Nutritional value of meals
79
Nutrients in bread and butter pudding
81
Comparison of the nutritional value of a snack and a cooked meal
82
Cheap sources of energy and nutrients
85
Needs of special groups of people
87
Menu for one day for a woman doing normal work
94
Nutrient content of a menu for a woman doing normal work
95
Common measures and conversion factors
98
Use of food tables for calculations on the nutritional
120
Books for further reading
127
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