How to Select Foods: [Part] 1. What the Body Needs

How to Select Foods: [Part] 1. What the Body Needs

Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927
Description: "This bulletin does not attempt to make definite suggestions for obtaining food at low cost or to recommend any special foods or combinations of foods. It tells very simply what the body needs to obtain from its food for building its tissues, keeping it in good working order, and providing it with fuel or energy for its muscular work. It shows in a general way how the different food materials meet these needs and groups them according to their uses in the body. It suggests that, by remembering these groups and having them all suitably represented in the daily diet, the housekeeper can easily plan attractive meals which meet the needs of her family without waste of money or material." -- p. 2
Contributing Partner: UNT Libraries Government Documents Department
How to Select Foods: [Part] 3. Foods Rich in Protein

How to Select Foods: [Part] 3. Foods Rich in Protein

Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927
Description: "This bulletin deals with food materials which are rich in protein and tells why the body needs this nutrient and how much is supplied by different foods. Since the protein foods include many of the more expensive foods in common use, and since an adequate supply of protein is essential to the growth and upkeep of the body, it is especially important for the housekeeper to know how much her family needs and to be able to choose the materials which, in her particular circumstances, will best provide the proper kind and amount." -- p. 2
Contributing Partner: UNT Libraries Government Documents Department
Nutrition Research Alternatives

Nutrition Research Alternatives

Date: September 1978
Creator: United States. Congress. Office of Technology Assessment.
Description: A report by the Office of Technology Assessment (OTA) that analyzes "nutrition research alternatives-alternative goals and priorities, alternative definitions and funding, and alternative research personnel requirements" (p. iii).
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. Dept. 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
Beans, peas, and other legumes as food.

Beans, peas, and other legumes as food.

Date: November 15, 1906
Creator: United States. Dept. 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
Poultry as food.

Poultry as food.

Date: 1903
Creator: United States. Dept. of Agriculture.
Description: Discusses the use of poultry in the American diet.
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
[Food Rule: If you don't want your weight to be a pain, make sure to eat plenty of whole grain]

[Food Rule: If you don't want your weight to be a pain, make sure to eat plenty of whole grain]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: After dinner, walk a mile]

[Food Rule: After dinner, walk a mile]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses how one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: Eat foods as close to their natural state as possible]

[Food Rule: Eat foods as close to their natural state as possible]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
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