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Author: Harry Snyder
Publisher: Forgotten Books
ISBN: 9780265260012
Category : Business & Economics
Languages : en
Pages : 384
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Book Description
Excerpt from Human Foods and Their Nutritive Value Since 1897 instruction has been given at the Uni versity of Minnesota, College of Agriculture, on human foods and their nutritive value. With the development of the work, need has been felt for a text-book present ing in concise form the composition and physical prop etties of foods, and discussing some of the main factors which affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's classroom. It aims to present some of the principles of human nutrition along with a study of the more com mon articles of food. It is believed that a better under standing of the subject of nutrition will suggest ways in which foods may be selected and utilized more intel ligently, resulting not only in pecuniary saving, but also in greater efficiency of physical and mental effort. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Harry Snyder
Publisher: Forgotten Books
ISBN: 9780265260012
Category : Business & Economics
Languages : en
Pages : 384
Get Book Here
Book Description
Excerpt from Human Foods and Their Nutritive Value Since 1897 instruction has been given at the Uni versity of Minnesota, College of Agriculture, on human foods and their nutritive value. With the development of the work, need has been felt for a text-book present ing in concise form the composition and physical prop etties of foods, and discussing some of the main factors which affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's classroom. It aims to present some of the principles of human nutrition along with a study of the more com mon articles of food. It is believed that a better under standing of the subject of nutrition will suggest ways in which foods may be selected and utilized more intel ligently, resulting not only in pecuniary saving, but also in greater efficiency of physical and mental effort. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Harry Snyder
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 392
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Book Description
Author: Harry Snyder
Publisher: Createspace Independent Publishing Platform
ISBN: 9781724709462
Category :
Languages : en
Pages : 338
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Book Description
Human Foods and Their Nutritive Value: Large Print by Harry Snyder It is believed that a better understanding of the subject of nutrition will suggest ways in which foods may be selected and utilized more intelligently, resulting not only in pecuniary saving, but also in greater efficiency of physical and mental effort. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Author: Harry Snyder
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 362
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Book Description
Author: Harry Snyder
Publisher: Hardpress Publishing
ISBN: 9781313304511
Category :
Languages : en
Pages : 398
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: Harry 1867-1927 Snyder
Publisher: Wentworth Press
ISBN: 9781362781400
Category : History
Languages : en
Pages : 398
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: John C. Olsen
Publisher:
ISBN: 9781332183623
Category : Science
Languages : en
Pages : 234
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Book Description
Excerpt from Pure Foods: Their Adulteration, Nutritive Value, and Cost This volume is the outgrowth of a series of public lectures on foods, which have been given by the author for a number of years. The interest shown by audiences of widely different character, as well as frequent requests for the substance of the lectures in printed form, has led to their publication. The experimental illustrations which accompanied the lectures are given in the form of a series of experiments at the end of each chapter. Some of these experiments are so simple that they may be carried out with ordinary household utensils, others require a few chemicals and simple apparatus which may be purchased at any drug store. Many of them require a fairly well-equipped chemical laboratory, while others have been included which can be performed only by those who have considerable chemical training and facilities at their command. Most of the descriptive matter can be understood by the average intelligent reader, although even here a knowledge of chemistry will enable the reader to comprehend the subject much more fully. It is the hope of the author that this volume will be of some service to the very important class of teachers and students who are studying the chemistry of foods in the classroom and laboratory. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: W. O. Atwater
Publisher:
ISBN: 9781332275953
Category : Health & Fitness
Languages : en
Pages : 54
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Book Description
Excerpt from Principles of Nutrition and Nutritive Value of Food Sir: I have the honor to transmit herewith an article on Principles of Nutrition and Nutritive Value of Food, by Prof. W. O. Atwater, special agent in charge of nutrition investigations, prepared in accordance with instructions given by the Director of this Office. For a number of years the Department has carried on studies regarding the kinds and amounts of foods consumed by persons of different occupations and with different incomes, the composition of food, the relative cost of nutrients when furnished by different foods, and many more technical questions. The present bulletin discusses the general principles of nutrition, as well as a number of the more important phases of the subject, with special reference to the results obtained in Department investigations and the closely related work of the agricultural experiment stations. As the work has progressed the earlier ideas have been modified, and the present bulletin is designed to supplement and replace earlier Department publications by the author having a similar scope. In preparing this bulletin Professor Atwater has had the assistance of Miss Helen W. Atwater. The first edition of this bulletin was published several years ago. In preparing this edition for publication a number of changes which seemed desirable have been made. It is believed that the article is a useful summary of available information on the subject, and its publication as a Farmers' Bulletin is therefore recommended. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Wilbur Olin Atwater
Publisher: Franklin Classics Trade Press
ISBN: 9780353502918
Category : History
Languages : en
Pages : 44
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: The MacMillan Company
Publisher: Scholar's Choice
ISBN: 9781298457509
Category :
Languages : en
Pages : 382
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
