Elements of Foods & Nutrition (Hardcover)

The book provides an introductory course in Foods and Nutrition. Nutrition as a science in its own right, and in this book the authors aim to present the basic scientific principles underlying the choice of foods for health and the selection and preparation of food.

This book, supplemented by a satisfactory cookbook for the practical part of the work, may be used as a textbook in Food and Nutrition. In addition to its use in home economics the book may be used in biology and hygiene classes also.

Table of Contents
Nutrition & Health
* Chapter 1: Relation of Nutrition to Health; Essentials for Good Nutrition,
* Chapter 2: Energy Needs of the Body,
* Chapter 3: Requirements for Building and Repair-Proteins,
* Chapter 4: Requirements for Regulation and Protection-Minerals and Water,
* Chatper 5: Vitamin Requirements for Regulation and Protection-Vitamins A, D, E and K,
* Chapter 6: Vitamin Requirements for Regulation and Protection (Continued)-Ascorbic Acid and B Complex Vitamins,
* Chapter 7: How the Body Uses Food: Digestion and Metabolism; Foods for Good Nutrition;
* Chapter 8: Nutritive Value of Foods,
* Chapter 9: Milk and Milk Products,
* Chapter 10: Fruits,
* Chapter 11: Vegetables,
* Chapter 12: Cereals and Cereal Products,
* Chapter 13: Meat, Poultry, Fish,
* Chapter 14: Eggs,
* Chapter 15; Butter and Other Fats,
* Chapter 16: Sugars and Sirups,
* Chapter 17: Beverages and Food Adjuncts; Planning for Good Nutrition,
* Chapter 18: Construction of Adequate Diets,
* Chapter 19: Good Nutrition for Children,
* Chapter 20: Meal Planning,
* Chapter 21: Buying and Preparing Food; Nutrition Fallacies,
* Chapter 22: Fads and Fallacies in Foods and Nutrition.