The Science of Nutrition / Henry C. Sherman.

Format:

Book

Author/Creator:

Sherman, Henry C., author.

Language:

English

Physical Description:

1 online resource

Place of Publication:

New York, NY : Columbia University Press, [1943]

Language Note:

In English.

Summary:

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

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

Notes:

Description based on online resource; title from PDF title page (publisher's Web site, viewed 08. Jul 2019)

ISBN:

0-231-89722-7

OCLC:

1100431117