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The newer knowledge of nutrition / E. V. McCollum, Elsa Orent-Keiles and Harry G. Day.

By: McCollum, E. VContributor(s): Orent-Keiles, Elsa | Day, Harry GMaterial type: Text

TextPublication details: New York : The Macmillan Company, 1939Description: ix, 701 p. : ill. ; 21 cmSubject(s): NutritionDDC classification: 573.13

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Current library	Call number	Status	Notes	Date due
Archives Centre	573.13 MCC (Browse shelf(Opens below))	Withdrawn Item	withdrawn

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Table of Contents

The science nutrition, early history and development of concepts
Nutritive requirements of the body, the modern concepts of dietary essentials
Lipids in nutrition
General nature of proteins and amino acids and their significance in nutrition
Nutritional value of proteins and the effects of variations in the level of dietary protein
Calcium, phosphorous , and magnesium
Sodium, potassium and chlorine
Iron, copper and nutritional anaemias
Iodine and its relation to thyroid function, etc

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