The Principles of Nutrition for Practitioners and Students - 1st Edition - ISBN: 9781483233055, 9781483282534

The Principles of Nutrition for Practitioners and Students

1st Edition

Authors: C. F. Brockington
eBook ISBN: 9781483282534
Imprint: Butterworth-Heinemann
Published Date: 1st January 1952
Page Count: 147
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The Principles of Nutrition for Practitioners and Students discusses the principles of nutrition—a subject which becomes more and more terrifying to the learner with each addition to the complex of vitamins. The system of question and answer which has been adopted in the book will appeal to all students. The whole subject of vitamins is both efficiently and attractively presented, and gives not only a clear outline of the principles of nutrition but will certainly stimulate enthusiasm for this study which has, so often in the past, produced, if not terror, at least apprehension in the hearts of many.
The book is organized into seven parts. Part I discusses the importance of food to health. Part II deals with the health impacts of vitamins A, D, B, C, and mineral salts. Part III focuses on the role of protein in the growth and repair of the body while Part IV covers the body’s heat and energy production. Part V presents studies on the nutrition of individuals and groups. Part VI takes up issues of feeding such as rationing; the enrichment, drying, and preservation of foods; staple foods, and milk. Part VII considers world health issues, including the unequal distribution of food and variations in food consumption.

Table of Contents

Part I Introduction

I. How We Came to Understand the Peculiar Importance of Food to Health

Part II How Health Depends upon Minute Amounts of Special Substances

II. The Regulation of Vital Processes by Vitamins A and D

III. The Regulation of Vital Processes by the Vitamin B Group

IV. The Regulation of Vital Processes by Vitamin C: Vitamins E and K 26

V. The Regulation of Vital Processes by Mineral Salts

Part III Growth and Repair of the Body

VI. Protein (1)

VII. Protein (2)

Part IV The Production of Heat and Energy in the Body

VII. The Calorie

IX. Fats and Carbohydrates

Part V How Do We Know Whether People are Properly Nourished

X. The Study of Individuals and Groups

XI. A Dietary Survey

XII. Family Budgeting

XIII. The Work of a Dietitian in Hospitals and Elsewhere

Part VI Feeding according to Biological Needs

XIV. Rationing and; Other National Measures

XV. The Enrichment, Drying and Preservation of Foods

XVI. The Control of Man's Staple Food "The Cereals"

XVII. Milk and Its Products

Part VII Feeding the World

XVIII. Feeding the World



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© Butterworth-Heinemann 1952
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About the Author

C. F. Brockington

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