The Chemical Analysis of the Tennessee Green Pod Pole Bean

The Chemical Analysis of the Tennessee Green Pod Pole Bean

Date: 1941
Creator: Mitchell, O. R.
Description: The object of this paper is to compare the Tennessee green pod pole bean with other beans as to chemical composition and food value.
Contributing Partner: UNT Libraries
A Comparative Nutritive Study of the Growth-Promoting Factors of Four Varieties of Cowpeas

A Comparative Nutritive Study of the Growth-Promoting Factors of Four Varieties of Cowpeas

Date: 1942
Creator: Wilson, Eileen P.
Description: The purpose of the present study is to compare the growth-promoting properties of four varieties of the green cowpea: the blackeye, the red and white crowder, the brown crowder and the cream cowpea.
Contributing Partner: UNT Libraries
Diet in Relation to Health and Some Common Diseases

Diet in Relation to Health and Some Common Diseases

Date: 1942
Creator: Merrett, Mary Jo
Description: The purpose of this study is to present a concise and practical method of applying diet management in health and in some common diseases.
Contributing Partner: UNT Libraries
Depression in Diabetic and Non-Diabetic Individuals: Physical Activity, Nutrition, and Diet

Depression in Diabetic and Non-Diabetic Individuals: Physical Activity, Nutrition, and Diet

Date: December 2010
Creator: Edwards, Kate G.
Description: About 8.3% of individuals diagnosed with diabetes mellitus (DM) are diagnosed with comorbid depression, a higher rate than the general adult population. This project examined the differences of depression symptoms experienced between diabetic and matched non-diabetic individuals and the relationship of daily activity and nutrition behaviors with depression between these groups. The 2005-2006 National Health and Nutrition Examination Survey (NHANES) was utilized to assess: depression symptoms, diabetic glycemic control as measured by glycoginated hemoglobin (HbA1c), amount of physical activity, percentage of macronutrients, daily frequencies of foods consumed, and the use of nutritional food labels to make food choices. A sample of diabetic (n = 451) and non-diabetic individuals (n = 451) were matched to on age, gender, ethnicity, and education. The diabetic individuals experienced greater depression on both continuous and ordinal diagnostic variables. Counter to expectation, there was no relationship observed between depression and HbA1c in diabetic individuals, r = .04, p > .05.
Contributing Partner: UNT Libraries
Poultry as food.

Poultry as food.

Date: 1903
Creator: United States. Department of Agriculture.
Description: Discusses the use of poultry in the American diet.
Contributing Partner: UNT Libraries Government Documents Department
Principles of nutrition and nutritive value of food.

Principles of nutrition and nutritive value of food.

Date: 1902
Creator: United States. Department of Agriculture.
Description: Discusses the general principles of nutrition. Includes the results of studies carried out by the Department of Experiment Stations.
Contributing Partner: UNT Libraries Government Documents Department
Sugar and Its Value as Food

Sugar and Its Value as Food

Date: 1913
Creator: Abel, Mary Hinman, 1850-1938
Description: Report discussing the nutritional properties of sugar (the food), including its chemical composition, types of sugar, metabolic purposes, and practical uses.
Contributing Partner: UNT Libraries Government Documents Department
Beans, peas, and other legumes as food.

Beans, peas, and other legumes as food.

Date: November 15, 1906
Creator: United States. Department of Agriculture.
Description: Describes several varieties of beans, peas, and other legumes. Discusses the composition and digestibility of legumes such as beans, peas, lentils, and peanuts. Discusses several different ways to prepare them for use in foods or other products.
Contributing Partner: UNT Libraries Government Documents Department
Bread and the Principles of Bread Making

Bread and the Principles of Bread Making

Date: 1900
Creator: Atwater, Helen W.
Description: Report discussing the different factors and principles behind bread making, including types of grain, yeast, dough, baking methods, chemical composition, and its nutritional values.
Contributing Partner: UNT Libraries Government Documents Department
Sugar as food.

Sugar as food.

Date: December 21, 1906
Creator: United States. Dept. of Agriculture.
Description: Discusses the sources of sugar, its uses, and its chemical composition.
Contributing Partner: UNT Libraries Government Documents Department
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