The foundations of nutrition / by Mary Swartz Rose.

  • Mary Swartz Rose
Date:
[1927], ©1927
Catalogue details

Licence: Public Domain Mark

Credit: The foundations of nutrition / by Mary Swartz Rose. Source: Wellcome Collection.

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    Eggs, nutritive value, 348 proteins, 132, 348 Eijkman, C., 207, 255 Elementary school children, food for, 408 Elements in foodstuffs, 31 Eliot, M. M., 274 Energy, body need of, 27 conservation of, 15, 29 derived from food, 29 expenditure, estimate for day, 62 expenditure, influence of activity, 52, 58, 94 expenditure, influence of food, 45, 49 expenditure, influence of sleep, 59 measurement, apparatus for, 12, 33 measurement in food, 32 metabolism, basal, 44, 86 requirement according to occupation, 62 requirement in lactation, 451 requirement of adults, 42 requirement of children, 83 requirement of family with older chil- dren, 430 requirement of family with young children, 430 stored by plants, 31 value of cereals, 325 value of milk, 315 value of vegetables and fruits, 334 values of food materials by weight and measure, 465, 471 values of food standardized, 37 values of foodstuffs, 36 Entire wheat bread, shares, 331, 466, 47i Ergometer, bicycle, 54 Eskimo diet, 143 children taking sun bath, 397 Essentials of adequate diet, 300 Evans, H. M., 249, 298 and Bishop, K., 232, 281 Family diet, choice of food for, 431 dietaries, compared as to nutritive value, 443 dietaries, compared as to sources of vitamins, 444 dietaries, economical, discussion, 438 dietaries, moderately-priced, discus- sion, 431 Family dietary, economical, 440 dietary high-priced, 437 dietary, moderately-priced, 434 groups, diets for, 428 of five, shares required by, 431 with older children, energy require- ment, 430 with young children, energy require- ment, 430 Farina, white, shares, 467, 472 dark, shares, 325, 467, 473 Fasting, effect on protein metabolism, 139 Fat, digestibility, 365 influence on appetite, 364 influence on digestion, 364 influence on energy expenditure, 49 influence on temperature regulation, 78 sources for body, 102 storage, 102 Fats and sugars, nutritive value dis- cussed, 361 contribution to diet, 312 elements in, 31 in family diet, 432 nutritive value, 363 shares contributed to diet shown graphically, 362 . Fellenberg, T., 191 Fertility in relation to vitamin A, 246 in relation to vitamin B, 260 in relation to vitamin E, 233, 281 of rats on skim and on whole milk diets, 101 of cows on adequate and inadequate diets, 248, 249 Fetus, calcium retention, 170 changes in calcium, phosphorus and iron with growth, 448 development of teeth, 448 Fick and Wislicenus, 145 Figs and peanuts in luncheon, 355 shares, 338, 468, 473 Findlay, L., 223 Fish compared with lean meats and cereal grains, 358 contribution to diet, 312 Fisher, I., 38 Flesh foods, nutritive value, 346 Flour, buckwheat, shares, 466, 468 entire wheat, shares, 468, 473
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