American Red Cross text-book on food and nutrition
Subtitle: a study of the basis of food selection
By: prepared for the American Red Cross by Ruth Wheeler; in collaboration with Helen Wheeler
Publisher: Pub. for the American Red Cross by P. Blakiston
Published: 1927
Place of publication: Philadelphia
Language: eng
Number of pages: 123
Subjects: Nutritional Physiological Phenomena; Food; Diet; Nutrition
Notes: Bibliography: p. 118-120.
Table of contents: title: Forward; title: Preface; title: Nutrition and Health; title: Digestion; title: The Factors of and Adequate Diet; title: Food Combinations in an Adequate Diet; title: Choice of Food for People of Different Ages; title: Variation in Food Requirement with the State of Health; title: Summary.