The Principles of Nutrition for Practitioners and Students
- 1st Edition - January 1, 1952
- Imprint: Butterworth-Heinemann
- Author: C. F. Brockington
- Language: English
- Paperback ISBN:9 7 8 - 1 - 4 8 3 2 - 5 6 3 0 - 6
- Hardback ISBN:9 7 8 - 1 - 4 8 3 2 - 3 3 0 5 - 5
- eBook ISBN:9 7 8 - 1 - 4 8 3 2 - 8 2 5 3 - 4
The Principles of Nutrition for Practitioners and Students discusses the principles of nutrition—a subject which becomes more and more terrifying to the learner with each addition… Read more
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Request a sales quoteThe Principles of Nutrition for Practitioners and Students discusses the principles of nutrition—a subject which becomes more and more terrifying to the learner with each addition to the complex of vitamins. The system of question and answer which has been adopted in the book will appeal to all students. The whole subject of vitamins is both efficiently and attractively presented, and gives not only a clear outline of the principles of nutrition but will certainly stimulate enthusiasm for this study which has, so often in the past, produced, if not terror, at least apprehension in the hearts of many. The book is organized into seven parts. Part I discusses the importance of food to health. Part II deals with the health impacts of vitamins A, D, B, C, and mineral salts. Part III focuses on the role of protein in the growth and repair of the body while Part IV covers the body’s heat and energy production. Part V presents studies on the nutrition of individuals and groups. Part VI takes up issues of feeding such as rationing; the enrichment, drying, and preservation of foods; staple foods, and milk. Part VII considers world health issues, including the unequal distribution of food and variations in food consumption.
Part I Introduction I. How We Came to Understand the Peculiar Importance of Food to HealthPart II How Health Depends upon Minute Amounts of Special Substances II. The Regulation of Vital Processes by Vitamins A and D III. The Regulation of Vital Processes by the Vitamin B Group IV. The Regulation of Vital Processes by Vitamin C: Vitamins E and K 26 V. The Regulation of Vital Processes by Mineral SaltsPart III Growth and Repair of the Body VI. Protein (1) VII. Protein (2)Part IV The Production of Heat and Energy in the Body VII. The Calorie IX. Fats and CarbohydratesPart V How Do We Know Whether People are Properly Nourished X. The Study of Individuals and Groups XI. A Dietary Survey XII. Family Budgeting XIII. The Work of a Dietitian in Hospitals and ElsewherePart VI Feeding according to Biological Needs XIV. Rationing and; Other National Measures XV. The Enrichment, Drying and Preservation of Foods XVI. The Control of Man's Staple Food "The Cereals" XVII. Milk and Its ProductsPart VII Feeding the World XVIII. Feeding the WorldIndex
- Edition: 1
- Published: January 1, 1952
- No. of pages (eBook): 147
- Imprint: Butterworth-Heinemann
- Language: English
- Paperback ISBN: 9781483256306
- Hardback ISBN: 9781483233055
- eBook ISBN: 9781483282534
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