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Chapter TwoTHE TESTS OF REALITY
Chapter ThreeFOOD POWER AND THE FAT
Chapter FourPUTTING THE LAWS
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adult American amount average basic beans blood body body's bread butter calcium calories carbohydrate carbon cells cereals cheese chemical chemistry cholesterol consume consumption cooked deficiency diabetes diet dietary digestion eggs enzymes essential amino acids example fact factors fatty acids fiber folacin Food and Nutrition fruits fuel glucose glycerol grains grams grams grams grams of protein grams units heart disease human hypoglycemia important intake intestinal juice labeling less lipids look lysine meal meat metabolism micronutrients milk molecule niacin nitrogen nutrients nutrition Nutrition Board nutritionally nutritionists nutritive value obesity ounce oxygen pellagra percent plants potato pounds problem protein protein sources RDA Committee reality recommended Recommended Dietary Allowances riboflavin rice serving slice substances sucrose sugar supply tend thiamin Trace Trace Trace tryptophan U.S. RDA vegetables vitamins and minerals