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The Science of Nutrition
-
Henry C. Sherman
Language:
English
Published/Copyright:
1943
About this book
Presents the science of nutrition in a practical manner. Looks at food as fuel, the role of vitamins, and the chief food groups.
Topics
-
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Frontmatter
I -
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Preface
VII -
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Contents
IX -
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List Of Tables
XI -
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Chapter 1. The Modern View Of Food And N U T R I T I O N
1 -
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Chapter II. Food As Fuel And T H E Body As A Machine
9 -
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Chapter III. Advances In Our Knowledge Of The Materials Of Bodily Structure
22 -
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Chapter IV. A Fruitful Broadening Of Experimental Method: Introducing The Vitamins
37 -
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Chapter V. Short Story Of Scurvy And Vitamin C (Ascorbic Acid)
44 -
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Chapter VI. The Outstanding Vitamins Of The B Group
57 -
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Chapter VII. Fat-Soluble Vitamins A And D
71 -
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Chapter VIII. How The Body Manages Its Nutritional Resources
82 -
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Chapter IX. Nutritional Characteristics Of The Chief Groups Of Foods
92 -
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Chapter X. "Are We Well Fed?"
116 -
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Chapter XI. The Nutritional Improvement Of Life
124 -
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Chapter XII. Nutrition For Realization Of The Potentialities Of Youth And Of Maturity
136 -
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Chapter XIII. Nutritional Guidance For "The Backward Art Of Spending Money"
149 -
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Chapter XIV. Nutrition Policy
161 -
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Chapter XV. Scientific Critique Of The "Offer" Of Higher Health And Longer Life
185 -
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Appendix
225 -
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Selected Bibliography
229 -
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Index
243
Publishing information
Pages and Images/Illustrations in book
eBook published on:
May 6, 2019
eBook ISBN:
9780231897228
Pages and Images/Illustrations in book
Main content:
256
eBook ISBN:
9780231897228
Audience(s) for this book
College/higher education;
