A Laboratory Handbook For Dietetics (1912)

By Mary Swartz Rose

Book Overview

A Laboratory Handbook For Dietetics is a comprehensive guidebook for dietitians, nutritionists, and other professionals in the field of food science. Written by Mary Swartz Rose in 1912, this book offers a detailed overview of the principles of nutrition, food analysis, and laboratory techniques. The book is divided into three sections: Part I covers the basics of nutrition, including the chemical composition of food, the functions of nutrients, and the principles of digestion and metabolism. Part II focuses on laboratory techniques, such as the analysis of food samples, the measurement of energy content, and the determination of nutrient values. Part III provides practical applications of the principles and techniques covered in the first two sections, including the preparation of special diets for various medical conditions. The book is written in a clear and concise style, with numerous tables, charts, and illustrations to aid in understanding. Overall, A Laboratory Handbook For Dietetics is an essential resource for anyone working in the field of nutrition and food science.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

• Format: Paperback
• Language: English
• ISBN: 1164534467
• ISBN13: 9781164534464
• Release Date: September 2010
• Publisher: Kessinger Publishing
• Length: 142 Pages
• Weight: 0.44 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"