Isbn: 9781025863955 - the newer knowledge of nutrition (6 resultados)

Condición: New.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Buch. Condición: Neu. Neuware - 'The Newer Knowledge of Nutrition' is a seminal work in the field of nutritional science, co-authored by the pioneering biochemist E. V. McCollum and Nina Simmonds. This comprehensive study explores the fundamental relationship between diet and health, synthesizing years of laboratory research and clinical observation. It delves into the then-emerging understanding of vitamins-substances McCollum was instrumental in identifying-and their critical role in preventing deficiency diseases such as scurvy, rickets, and beriberi.The book provides a detailed analysis of the dietary properties of various food groups, challenging prevailing notions about calorie-centric nutrition by emphasizing the biological value of proteins and the necessity of 'accessory food factors.' McCollum and Simmonds present their findings on the importance of milk, leafy vegetables, and whole grains in maintaining physical vigor and longevity. As a cornerstone of modern dietary science, 'The Newer Knowledge of Nutrition' offers invaluable insights into the historical development of biochemistry and public health. It remains a significant text for students of medical history, nutritionists, and anyone interested in the scientific foundations of healthy living.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Hardcover. Condición: new. Hardcover. "The Newer Knowledge of Nutrition" is a seminal work in the field of nutritional science, co-authored by the pioneering biochemist E. V. McCollum and Nina Simmonds. This comprehensive study explores the fundamental relationship between diet and health, synthesizing years of laboratory research and clinical observation. It delves into the then-emerging understanding of vitamins-substances McCollum was instrumental in identifying-and their critical role in preventing deficiency diseases such as scurvy, rickets, and beriberi.The book provides a detailed analysis of the dietary properties of various food groups, challenging prevailing notions about calorie-centric nutrition by emphasizing the biological value of proteins and the necessity of "accessory food factors." McCollum and Simmonds present their findings on the importance of milk, leafy vegetables, and whole grains in maintaining physical vigor and longevity. As a cornerstone of modern dietary science, "The Newer Knowledge of Nutrition" offers invaluable insights into the historical development of biochemistry and public health. It remains a significant text for students of medical history, nutritionists, and anyone interested in the scientific foundations of healthy living.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Hardcover. Condición: new. Hardcover. "The Newer Knowledge of Nutrition" is a seminal work in the field of nutritional science, co-authored by the pioneering biochemist E. V. McCollum and Nina Simmonds. This comprehensive study explores the fundamental relationship between diet and health, synthesizing years of laboratory research and clinical observation. It delves into the then-emerging understanding of vitamins-substances McCollum was instrumental in identifying-and their critical role in preventing deficiency diseases such as scurvy, rickets, and beriberi.The book provides a detailed analysis of the dietary properties of various food groups, challenging prevailing notions about calorie-centric nutrition by emphasizing the biological value of proteins and the necessity of "accessory food factors." McCollum and Simmonds present their findings on the importance of milk, leafy vegetables, and whole grains in maintaining physical vigor and longevity. As a cornerstone of modern dietary science, "The Newer Knowledge of Nutrition" offers invaluable insights into the historical development of biochemistry and public health. It remains a significant text for students of medical history, nutritionists, and anyone interested in the scientific foundations of healthy living.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …