Effect of Food Losses on Nutritive Content of Diets in Four Institutions-Reference-Cited by-同舟云学术

Effect of Food Losses on Nutritive Content of Diets in Four Institutions

Published:1956-01 Issue:1 Volume:32 Page:19-23
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Brine Constance L.,Tate Edith B.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference5 articles.

1. Protein sources in institutional diets. Agricultural Marketing Service, U.S.D.A., unpublished data.

2. Food and Nutrition Board: Recommended Dietary Allowances, Revised, 1948. Natl. Research Council Rep. & Circ. Series No. 129, October, 1948, page 21.

3. Watt, B. K., and Merrill, A. L.: Composition of Foods—Raw, Processed, Prepared. U.S.D.A. Agricultural Handbook No. 8, 1950.

4. Food and Nutrition Board: Recommended Dietary Allowances, Revised 1953. Natl. Acad. Sci.—Natl. Research Council Pub. No. 302, 1953 page 29.

5. Clark, F., and Fincher, L.: Nutritive Content of Homemakers' Meals—Four Cities, Winter, 1948. U.S.D.A. Agriculture Information Bulk 112, 1948, page 67.

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