Principles of nutrition and nutritive value of food. Metadata

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Title

  • Main Title Principles of nutrition and nutritive value of food.
  • Added Title Farmers' bulletin (United States. Dept. of Agriculture) ; no. 142.
  • Series Title Farmers' bulletin (United States. Dept. of Agriculture)

Creator

  • Author: United States. Department of Agriculture.
    Creator Type: Organization
  • Author: Atwater, W. O. (Wilbur Olin), 1844-1907
    Creator Type: Personal
  • Author: United States. Office of Experiment Stations.
    Creator Type: Organization

Publisher

  • Name: United States. Government Printing Office.
    Place of Publication: Washington D.C.

Date

  • Creation: 1902
  • Digitized: 2009-02-15

Language

  • English

Description

  • Content Description: Discusses the general principles of nutrition. Includes the results of studies carried out by the Department of Experiment Stations.
  • Physical Description: 48 p. : 1 chart ; 23 cm.

Subject

  • Library of Congress Subject Headings: Nutrition.
  • Library of Congress Subject Headings: Food -- Composition.
  • Library of Congress Subject Headings: Consumer education.
  • Keyword: home economics
  • Keyword: nutrients
  • Keyword: food quality

Collection

  • Name: Government Documents A to Z Digitization Project
    Code: ATOZ
  • Name: USDA Farmers' Bulletins
    Code: USDAFB

Institution

  • Name: UNT Libraries Government Documents Department
    Code: UNTGD

Rights

  • Rights Access: public

Resource Type

  • Book

Format

  • Text

Identifier

  • OCLC: 10817344
  • Government Documents No.: A 1.9:142/2
  • UNT Catalog No.: b3292553
  • Archival Resource Key: ark:/67531/metadc6413

Note

  • Display Note: Revised edition. Includes bibliographical references. Contents: Introduction -- Chemical composition of the body and of food -- Food as building material and fuel -- Value of food for supplying energy -- How the functions and nutritive value of food are learned -- Food and food economy -- Composition of common food materials -- Digestion, assimilation, and excretion -- Proportions of digestible nutrients in food materials -- Preparation of food, cooking -- Dietaries and dietary standards -- Adapting food to the needs of the body -- Advantages of several meals a day -- Pecuniary economy of food -- Errors in food economy -- Summary.
  • Digital Preservation: creationAppName: Omniscan creationAppVersion: 11 creationHardware: Zeutschel OS 10000
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