A nutrition information program and its effect on student food choices at Cornell University
Dept. of Food Science, Cornell University, 1976 - Medical - 154 pages
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amounts animal protein Appendix bar graphs body booklet bread broiled tomatoes build and height calcium caloric needs CALORIC VALUE CALORIES per serving carbohydrates cereals CHOOSE THE FOOD Common Cold consider your present consideration in choosing content of food Cornell University daily Department of Dining Department of Food Dining Services Division of Nutritional dried beans eggs ESSENTIAL amino acids Fall group Fall study females fiber fish food choices food groups FOOD HIGHER Food Science fruits glasses of milk grams of protein higher or lower intake Kophen Legumes Liver lower in caloric main entrees meal plan meat menus National Academy niacin nutrient composition nutritional labeling Nutritional Sciences plant protein posters present weight protein needs question quiche lorraine Recommended Dietary Allowances riboflavin salad second questionnaire significant snacks source of calcium source of iron SOURCES OF VITAMIN STUDENT FOOD Summer Co-op Summer group thiamine vegetarian whole grain