000			01063nam a22001817a 4500
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008			170110b xxu||||| |||| 00| 0 eng d
082			_222 _a573.13 _bMCC
100			_aMcCollum, E. V.
245			_aThe newer knowledge of nutrition / _cE. V. McCollum, Elsa Orent-Keiles and Harry G. Day.
260			_aNew York : _bThe Macmillan Company, _c1939.
300			_aix, 701 p. : _bill. ; _c21 cm.
500			_aTable 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
650			_aNutrition
700			_aOrent-Keiles, Elsa
700			_aDay, Harry G.
942			_2ddc _cBK
999			_c9194 _d9194