Principles of Nutrition and Nutritive Value of Food (Classic Reprint) PDF Download
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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: W. O. Atwater
Publisher:
ISBN: 9781332275953
Category : Health & Fitness
Languages : en
Pages : 54
Get Book Here
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: Annabel Laura Merrill
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 126
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Book Description
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: Martin Eastwood
Publisher: John Wiley & Sons
ISBN: 1118760530
Category : Medical
Languages : en
Pages : 1088
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Book Description
This exciting new book is the updated and revised second edition of an extremely popular and well-received textbook. Written by Martin Eastwood, well respected internationally in nutritional sciences, this important new edition provides students with a thorough book that should be adopted for course use on many courses worldwide. Taking into account constructive comments received by students and teachers who used and enjoyed the first edition, this new edition retains the original freshness of the 1st edition, looking at nutrition as an exciting discipline. Special features within the book to help students include summaries, boxes and questions. Carefully laid out to assist learning, the book is divided broadly into sections, providing in-depth coverage of the following subjects: food in the community metabolism of nutrients by an individual, dictated by genetic makeup, measurement of an individual’s nutritional status essential, non-essential and non-nutrients; their selection, ingestion, digestion, absorption and metabolism nutritional requirements in the normal individual and for specific diseases Principles of Human Nutrition, 2nd Edition is primarily written as a course text for those studying degree courses in nutrition and dietetics and for students on modular courses on nutrition within other degree courses, e.g. food studies, medicine, health sciences, nursing and biological sciences. It is also of great value as a reference for professional nutritionists and dietitians, food scientists and health professionals based in academia, in practice and in commercial positions such as within the food and pharmaceutical industries. Multiple copies of this valuable book should also be on the shelves of all universities, medical schools and research establishments where these subjects are studied and taught. For supplementary material associated with this textbook and its contents, please visit the web pages for this book, on the publishers’ website: http://www.blackwellpublishing.com/eastwood/ Martin Eastwood was formerly consultant gastroenterologist at the Western General Hospital, Edinburgh, U. K. and Reader in Medicine at the University of Edinburgh, U. K.
Author: Alice Callahan
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :
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Book Description
![Catalogue of the Public Documents of the [the Fifty-third] Congress [to the 76th Congress] and of All Departments of the Government of the United States PDF](https://books.google.com/books/content/images/frontcover/6FNNIx1-OR0C?fife=w80-h100)
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1592
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Book Description
Author: N. Shakuntala Manay
Publisher: New Age International
ISBN: 8122422152
Category : East Indians
Languages : en
Pages : 29
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Book Description
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1594
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Book Description
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1594
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Book Description
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309218233
Category : Medical
Languages : en
Pages : 180
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Book Description
During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
