A Nutrition Information Program and Its Effect on Student Food Choices at Cornell UniversityDepartment of Food Science, Cornell University, 1976 - 154 pages |
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amounts animal protein BEEF BROILED TOMATOES build and height calcium CALORIC VALUE calories CALORIES PER SERVING CARBOHYDRATES cereals CHOOSE THE FOOD COMMON COLD consider your present CONSIDERATION IN CHOOSING content of food daily Department of Dining DEPARTMENT OF FOOD DEPT Dining Services Division of Nutritional dried beans EAT MENU eggs energy ESSENTIAL amino acids Fall group Fall study females fiber fish food choices food groups FOOD HIGHER FOOD SCIENCE fruits GLASSES OF MILK grams GRAMS OF PROTEIN GREEN BEANS HIGHER OR LOWER Kophen Legumes Liver LOWER IN CALORIC MAIN ENTREES meal plan meat MENU FOR NORTH NIACIN NORTH CAMPUS DINING nutrient composition nutrition information nutritional labeling peas plant protein PORK protein needs question Recommended Dietary Allowances RIBOFLAVIN salad SERVING SIZE CALORIES snacks SOURCE OF CALCIUM SOURCE OF IRON SOURCES OF VITAMIN Summer Co-op Summer group supply THIAMINE THINK YOUR PROTEIN vegetables vegetarian vitamin D whole grain