Abstract
While this book is designed primarily for students in college classes, it should be of service to many other types of readers. Essential changes have been made in the text, several chapters have been rewritten, and two new chapters dealing with the nutritive characteristics of the chief group of foods and the causes and extent of variations in the nutritive values of food have been added. These values have been revised in accordance with the recent dietary recommendations and studies of food values by the Federal Government and the National Research Council.
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