The Story of FoodAvi Publishing Company, 1974 - 240 sider For students and teachers of nutrition and dietetics, food technologists, nurses, restaurant managers, and doctors. |
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Side 124
... recommend the proper food allowances for the population , because a scarcity of food threatened and there were the army , navy , and air force to feed as well as the ... RECOMMENDED DAILY CALORIES ( 1968 ) Age Weight 124 THE STORY OF FOOD.
... recommend the proper food allowances for the population , because a scarcity of food threatened and there were the army , navy , and air force to feed as well as the ... RECOMMENDED DAILY CALORIES ( 1968 ) Age Weight 124 THE STORY OF FOOD.
Side 204
... recommended with age and sex . The recommendations of the FNB are given in Table 19.1 . The vitamin occurs widely in fruits and vegetables . Some of the richer ones contain the number of milligrams indicated here in 100 TABLE 19.1 ...
... recommended with age and sex . The recommendations of the FNB are given in Table 19.1 . The vitamin occurs widely in fruits and vegetables . Some of the richer ones contain the number of milligrams indicated here in 100 TABLE 19.1 ...
Side 212
... recommended daily allowance of vitamin A in normal diets is 5,000 IU . The results of experiments with large doses vary with the age and personal tolerance of the individual and the symptoms that are used to determine the excess . A ...
... recommended daily allowance of vitamin A in normal diets is 5,000 IU . The results of experiments with large doses vary with the age and personal tolerance of the individual and the symptoms that are used to determine the excess . A ...
Vanlige uttrykk og setninger
Agriculture amino acids amount animal atoms Avi Publishing bananas beans became began beriberi blood body boiled bread butter cacao calcium Calories carbohydrates carbon carbon dioxide cause century cereals cheese chemical Chemistry chemists chocolate chocolate liquor color compound contain corn cream diet digestion dioxide disease dried drugs drying dyes eggs elements endosperm energy enzymes evaporated experiments feed fish flavor flour fluorine food processes formula fresh fruit gelatin glucose glycerides grain heat human hydrogen industry iodine iron Lavoisier liver manufacture margarine McCollum meat method milk natural niacin nitrogen nutrients nutrition obesity oleomargarine oxygen package plant potatoes problem Professor protein rats recommended regulation rice rickets salt scurvy Secretary seeds solid soluble spoilage starch substances sucrose sugar supply syrup temperature tion tissues vegetables vitamin vitamin B12 vitamin D weight wheat whiskey Wiley yeast
Referanser til denne boken
1001 References for the History of American Food Technology Ingen forhåndsvisning tilgjengelig - 1978 |