A laboratory handbook for dietetics PDF Download
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Author: Mary Swartz Rose
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 158
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 158
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN:
Category :
Languages : en
Pages : 180
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN:
Category : Dietaries
Languages : en
Pages : 152
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN:
Category : Dietaries
Languages : en
Pages : 127
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Book Description
Author: Mary Swartz Rose
Publisher: Hardpress Publishing
ISBN: 9781290618175
Category :
Languages : en
Pages : 182
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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: afterwards ROSE SWARTZ (Mary Davies)
Publisher:
ISBN:
Category :
Languages : en
Pages : 322
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN:
Category :
Languages : en
Pages : 174
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Book Description
Author: Goodrin Thompson
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 86
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Book Description
Author: Mary Swartz Rose
Publisher:
ISBN: 9781332817023
Category : House & Home
Languages : en
Pages : 148
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Book Description
Excerpt from A Laboratory Hand-Book for Dietetics Only brief statements of the conditions affecting food require ment have been made, the reader being referred to general text books on the subject of nutrition for fuller information, but such data have been included as seem most useful in determining the amount of food for any normal individual under varying conditions of age and activity. Most of the available information in regard to food values is in terms of percentage composition, or of a single unit, as the 100 Calorie portion or the individual serving. The two latter are very useful, but too limited in scope and too inelastic in form to serve the needs of the general student. The former involves calculations which are always tedious and rob the student of time for a more comprehensive comparative study of food values. To lighten this labor, tables are included, giving the food values for the ioo-calorie Portion, which is taken as the Standard Portion in the sense that it serves as a convenient unit in building up a day's ration to yield a stated number of Calories; for the gram, which is the unit of weight for all scientific workers; for the ounce, the common unit of the small family group; and for the pound, the unit of the large family or institutional group. These tables have been in practical use for several years in the author's classes, and their value in relieving the student of monotonous clerical labor has been demonstrated. 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.
