The Science of Nutrition / / 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.
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| Superior document: | Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Archive 1898-1999 |
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| Place / Publishing House: | New York, NY : : Columbia University Press, , [1943] ©1943 |
| Year of Publication: | 1943 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (256 p.) |
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Table of Contents:
- 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