TY  - BOOK
AU  - McCollum, E. V.
AU  - Orent-Keiles, Elsa 
AU  - Day, Harry G. 
TI  - The newer knowledge of nutrition
U1  - 573.13  22
PY  - 1939///
CY  - New York
PB  - The Macmillan Company
KW  - Nutrition
N1  - 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


ER  -