McCollum, E. V. <br/><br/>
The newer knowledge of nutrition / 
E. V. McCollum, Elsa Orent-Keiles and Harry G. Day. 
 - New York :  The Macmillan Company,  1939. 
 - ix, 701 p. :  ill. ;  21 cm. 
<br/><br/> Table of Contents<br/><br/>The science nutrition, early history and development of concepts<br/>Nutritive requirements of the body, the modern concepts of dietary essentials<br/>Lipids in nutrition<br/>General nature of proteins and amino acids and their significance in nutrition<br/>Nutritional value of proteins and the effects of variations in the level of dietary protein<br/>Calcium, phosphorous , and magnesium<br/>Sodium, potassium and chlorine<br/>Iron, copper and nutritional anaemias<br/>Iodine and its relation to thyroid function, etc<br/><br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition 
<br/><br/><label>Dewey Class. No.: </label>573.13   / MCC