Subjects: Nutritive Value / Languages: English - Digital Collections - National Library of Medicine Search Results

Start Over Subjects Nutritive Value ✖ Languages English ✖

1. Report on the changes in the composition and properties of the milk of the human female, produced by menstruation and pregnancy: read before the American Medical Association, annual session of May, 1856

Author(s):: Davis, N. S. (Nathan Smith), 1817-1904, author
Publication:: Philadelphia : T.K. and P.G. Collins, printers, 1856
Subject(s):: Milk, Human -- chemistry
Nutritive Value
Menstruation
Pregnancy

2. Citrus fruits and health: clinical and scientific data from the literature of nutrition as related to citrus fruits : compiled for the use of the medical and dental professions

Author(s):: Florida Citrus Commission, author.
Publication:: Lakeland : Florida Citrus Commission, [1940?]
Subject(s):: Citrus
Nutritive Value

3. Supplementary manual for War Nutrition Institute: University of California, Berkeley, June 29 to July 17, 1942 : under the sponsorship of the California State Nutrition Committee of University of California Summer Session

Publication:: [Berkeley?] : [publisher not identified], [1942?]
Subject(s):: Nutritional Physiological Phenomena
Vitamins -- physiology
Nutritional Status
Nutritive Value
World War II

4. What shall I eat and why: essential food facts

Author(s):: Moore, Margaret C., 1896- author
Publication:: New Orleans, Louisiana : Louisiana State Department of Health, May 1942
Subject(s):: Nutritional Physiological Phenomena
Nutritive Value
Food

5. Hospital diets

Author(s):: United States. Department of the Army. Office of the Surgeon General, author.
Publication:: Washington, D.C. : U.S. Government Printing Office, October 13, 1941
Subject(s):: Diet
Food Service, Hospital
Nutritive Value
United States

6. Test of the adequacy of K-2 ration in the desert: project no. 2-5

Author(s):: Bean, William B. (William Bennett), 1909-1989, author
Publication:: Fort Knox, Kentucky : Armored Force Medical Research Laboratory, October 22, 1942
Subject(s):: Diet
Nutritive Value
Desert Climate
Military Personnel
World War II
United States

7. The nutritional improvement of white rice

Author(s):: Kik, M. C. (Marinus Cornelis), 1896-1975, author
Williams, Robert R., 1886-1965, author
Publication:: Washington, D.C. : Published by the National Research Council, National Academy of Sciences, [1945]
Subject(s):: Oryza
Food, Fortified
Nutritive Value

8. The effect of large-scale methods of preparation on the vitamin content of food. II., The carotene, ascorbic acid, niacin, thiamin, riboflavin, pantothenic acid, and biotin content of carrots

Author(s):: Koch, Fred G., author
Publication:: Washington, D.C. : Headquarters, Military District of Washington Nutrition Laboratory, Office of the Pentagon Post Restaurant Officer, 1 December 1945
Subject(s):: Daucus carota
Vitamins
Nutritive Value
United States

9. Nutritive value of army rations

Author(s):: Elvehjem, C. A. (Conrad Arnold), 1901-1962, author
Ruegamer, W. R. (William Raymond), 1922- author
Publication:: [Chicago] : Research and Development Branch, Military Planning Division, Office of the Quartermaster General, [1948]
Subject(s):: Nutritive Value
Military Hygiene
Meals
United States

10. Nutritive value of army rations

Author(s):: Elvehjem, C. A. (Conrad Arnold), 1901-1962, author
Sporn, Eugene M. (Eugene Milton), 1925-1987, author
Publication:: Chicago, Illinois : Committee on Food Research, Quartermaster Food and Container Institute for the Armed Forces, [1947]
Subject(s):: Nutritive Value
Military Hygiene
Meals
United States