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CHAPTER PAGE 1 Introduction to Nutrition
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absorption adequate amino acids amounts anaemia appetite approx approximately ascorbic acid baby bacteria baking beriberi biscuits blood body boiled bread breast butter or margarine calcium Calorie value carbohydrate carotene cent cereal cheese coffee with milk contain cooking cow's milk cream daily deficiency diabetic diabetic diet diarrhoea diet digested disease dried drink energy excretion factors faeces feeding fish flavour flour fluid fruit juices given gives rise glucose high protein increased infants infection insulin intestine iron kidneys known lactose liver loss low sodium margarine meal meat metabolic milk from allowance necessary nicotinic acid normal nutrients nutritive value obesity occurs osteomalacia patient peptic ulcer phenylalanine potassium potatoes preparation production protein pudding Recommended Intakes restriction result retinol riboflavine rickets salt skimmed milk tablespoons Tea or coffee thiamine tissue tomato Trace Trace Trace tract treatment United Kingdom unsalted vegetables vitamin vitamin B12 weight