The Principles of Nutrition for Practitioners and Students

Content: 
Front Matter, Page iii
Copyright, Page iv
FOREWORD, Page v
CHAPTER I - HOW WE CAME TO UNDERSTAND THE PECULIAR IMPORTANCE OF FOOD TO HEALTH, Pages 1-7
CHAPTER II - THE REGULATION OF VITAL PROCESSES BY VITAMINS A AND D, Pages 7-18
CHAPTER III - THE REGULATION OF VITAL PROCESSES BY THE VITAMIN B GROUP, Pages 18-26
CHAPTER IV - THE REGULATION OF VITAL PROCESSES BY VITAMIN C: VITAMINS E AND K, Pages 26-32
CHAPTER V - THE REGULATION OF VITAL PROCESSES BY MINERAL SALTS, Pages 32-38
CHAPTER VI - PROTEIN, Pages 38-42
CHAPTER VII - PROTEIN, Pages 42-48
CHAPTER VIII - THE CALORIE, Pages 48-52
CHAPTER IX - FATS AND CARBOHYDRATES, Pages 52-59
CHAPTER X - THE STUDY OF INDIVIDUALS AND GROUPS, Pages 59-68
CHAPTER XI - A DIETARY SURVEY, Pages 68-76
CHAPTER XII - FAMILY BUDGETING, Pages 76-85
CHAPTER XIII - THE WORK OF A DIETITIAN IN HOSPITALS AND ELSEWHERE, Pages 85-91
CHAPTER XIV - RATIONING AND OTHER NATIONAL MEASURES, Pages 92-100
CHAPTER XV - THE ENRICHMENT, DRYING AND PRESERVATION OF FOODS, Pages 101-106
CHAPTER XVI - THE CONTROL OF MAN'S STAPLE FOOD “THE CEREALS”, Pages 106-113
CHAPTER XVII - MILK AND ITS PRODUCTS, Pages 113-122
CHAPTER XVIII - FEEDING THE WORLD, Pages 122-133
INDEX, Pages 134-137