The Science of Nutrition / / Henry C. Sherman.

• Superior document: Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Archive 1898-1999
• VerfasserIn: Sherman, Henry C.,
• Place / Publishing House: New York, NY : : Columbia University Press, , [1943]; ©1943
• Year of Publication: 1943
• Language: English
• Physical Description: 1 online resource (256 p.)
• Other title: Frontmatter --; Preface --; Contents --; List Of Tables --; Chapter 1. The Modern View Of Food And N U T R I T I O N --; Chapter II. Food As Fuel And T H E Body As A Machine --; Chapter III. Advances In Our Knowledge Of The Materials Of Bodily Structure --; Chapter IV. A Fruitful Broadening Of Experimental Method: Introducing The Vitamins --; Chapter V. Short Story Of Scurvy And Vitamin C (Ascorbic Acid) --; Chapter VI. The Outstanding Vitamins Of The B Group --; Chapter VII. Fat-Soluble Vitamins A And D --; Chapter VIII. How The Body Manages Its Nutritional Resources --; Chapter IX. Nutritional Characteristics Of The Chief Groups Of Foods --; Chapter X. "Are We Well Fed?" --; Chapter XI. The Nutritional Improvement Of Life --; Chapter XII. Nutrition For Realization Of The Potentialities Of Youth And Of Maturity --; Chapter XIII. Nutritional Guidance For "The Backward Art Of Spending Money" --; Chapter XIV. Nutrition Policy --; Chapter XV. Scientific Critique Of The "Offer" Of Higher Health And Longer Life --; Appendix --; Selected Bibliography --; Index
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9780231897228; 9783110442489
• DOI: 10.7312/sher94146
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Henry C. Sherman.

Presents the science of nutrition in a practical manner. Looks at food as fuel, the role of vitamins, and the chief food groups.