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A Brief History of Nutrition
Carbohydrates and Fats
Protein and Amino Acids
11 other sections not shown
added addition adults amount animal B-vitamins balance beans beef beriberi blood bones bread butter calcium calories carbohydrate carbon cereals cheese cholesterol consumers contain cooked corn cream deficiency diseases develop diet digestive tract eaten eggs energy enriched enzymes essential amino acids fatty acids fiber fish flavor flour folacin fortified fresh frozen fruits and vegetables function glucose grade grams growth hormones ingredients intake iodine iron label lack legumes linoleic acid liver lysine magnesium margarine meat metabolism mg mg mg milligrams muscle niacin nutrients nutrition nutritional value ounces pantothenic acid pasteurized pellagra percent phosphorus potassium potatoes poultry protein foods recommended Recommended Dietary Allowances regulations require riboflavin rice salt sausages serving skim milk sodium source of vitamin standard storage stored substances sugar supply tbsp thiamin tion tissues trace minerals U.S. RDA vitamin B12 weight wheat whole grain yolk