By Alice V. Bradley, B.S., Supervisor and Instructor of Nutrition and Health Education, State Teachers College, Santa Barbara, Calif. Price, $2. Peoria, I11.: The Manual Arts Press, 1931.
This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
This book of food tables should prove very useful to any one engaged in work on nutrition. It is written in a practical and concise form and includes recipes that enable the reader to know the formulas used in the computation of the foods listed.
The food tables are presented in the following manner: kind of food, measurement, weight, grams of protein, fat and carbohydrate, calories, mineral shares, vitamins, value as a source of bulk and acid and basic reactions.
Tables of Food Values.. Arch Intern Med (Chic). 1931;48(6):1244. doi:10.1001/archinte.1931.00150070182025