The Conservation Of Food Energy (1918)

By Henry Prentiss Armsby

Book Overview

The Conservation of Food Energy is a book written by Henry Prentiss Armsby and first published in 1918. The book focuses on the importance of food energy conservation and its impact on human health and the economy. Armsby presents a detailed analysis of the chemical and physical properties of food and its conversion into energy in the body. He also discusses the various factors that affect food energy utilization, such as age, sex, and physical activity. The book includes chapters on the metabolism of carbohydrates, fats, and proteins, as well as the role of vitamins and minerals in energy production. Armsby also addresses the issue of food waste and its impact on food energy conservation. The Conservation of Food Energy is a seminal work in the field of nutrition and remains relevant today as a guide to healthy eating and sustainable food production.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: 1165071142
• ISBN13: 9781165071142
• Release Date: September 2010
• Publisher: Kessinger Publishing
• Length: 68 Pages
• Weight: 0.23 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"