Nutrition Commons^™

The Utilization Of Nitrogen, Calcium, And Phosphorus By The Growing Chick, C. W. Ackerson, M. J. Blish, F. E. Mussehl

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

1. The nitrogen, calcium, and phosphorus content of 127 newly hatched chicks was determined. 2. Thirty newly hatched chicks were fed accurately known amounts of a good chick mash for 60 days. At the end of the period nitrogen, calcium, phosphorus, and fat were determined for each chick. 3. By means of the comparative slaughter test the retention of nitrogen was found to be 37.8 per cent, calcium 43.4 per cent, and phosphorus 27.3 per cent of the respective elements fed. 4. The average gain in live weight per gram of nitrogen fed was 12.0 grams. 5. The rate of …

The Vitamin A Content Of Sour Cream Butter, Sweet Cream Butter, And Margarines, I. L. Hathaway, H. P. Davis

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

Nineteen samples of margarine were obtained from Illinois, Ohio and Nebraska. They were analyzed chemically and the vitamin A content of each one was compared with that of either sour-cream or sweet-cream butter. The fat content of the butter samples varied from 80.2 to 81.5 per cent, while the fat content of the margarine samples varied from 78 .3 to 89.2 per cent. From the results it was evident that these samples of margarine were very poor sources of vitamin A when compared with butter. One of the margarine samples caused an average gain of 10 grams per rat and …

A Study Of The Dietary Habits Of Junior And Senior High School Girls In Four Rural Mississippi Communities, Carrie Norton Herring

Masters Theses

(Introduction) The purposes of this study of the dietary habits of junior and senior high school girls in four areas of Mississippi were:- (1) to gain information concerning the diets of girls living in their normal home environment and the relations of the diets to their energy output; (2) to find how, if at all, the general status of the family affected the dietaries; (3) to study the diets in relation to the supply of foods produced and stored in the homes for consumption; (4) to find, if possible, the effect of the diet upon the general health …

The Vitamin A Content Of Skimmilk, Standardized Milk, And Cream From Different Breeds Of Cows, I. L. Hathaway, H. P. Davis

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

A study was made of the vitamin A content of skimmilk, of milk standardized by the addition of separated milk, and of cream. Rats whose body stores of vitamin A had been depleted by being fed a vitamin A deficient ration were fed either skimmilk, standardized milk, or cream as a source of vitamin A. Approximately 750 rats were used in nine experiments. From the results of these experiments the following conclusions were drawn: (1) that the vitamin A content of milk is associated largely with the butterfat and that separated milk containing a small quantity of fat contains only …

A Dietetic Analysis Of The Nursery School Diets At The Utah State Agricultural College, Eleonora Jennie Tasso

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The establishment of the nursery school at the Utah State Agricultural College opened a means of approach to the infant and child nutrition problem from two angles:

First - as a highly effective agency for the direct improvement of the nutrition of the children under its charge; Second - as an opportunity for research into problems of child nutrition.

Autobiography Of Proteins In Nutrition, Marguerite Jones

Electronic Thesis and Dissertation

The proteins constitute a very important phase in the study of nutrition. Proteins are as closely related to nutrition as microscopes and bacteria are related to the study of bacteriology. [...] In view of the fact that proteins are of a very complex nature, I have attempted to classify the very particular kinds of proteins, in order that the reader may get a clear chemical concept of the more complex proteins, and that the part which the proteins play in nutrition may be understood.

The Vitamin A And The Vitamin E Content Of Field-Cured And Artificially Cured Alfalfa Hay, I. L. Hathaway, H. P. Davis, R. R. Graves

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

A comparative study of the vitamin A content of field-cured and artificially cured alfalfa was made by comparing the growth produced by 124 rats receiving alfalfa hay as their source of vitamin A. From the results of this study, in which the experiments were duplicated, it is concluded that under the conditions of these experiments the artificially cured alfalfa was twice as potent in vitamin A as was the field-cured alfalfa. The comparative study of the vitamin E content of these hays was made by comparing the number of litters produced by groups of female rats which received graded quantities …

Utilization Of Proteins By The Growing Chick, F. E. Mussehl, C. W. Ackerson

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

1. There is a marked difference in the nutritive value of the various protein-contributing concentrates when used to supplement a corn-wheat basal ration which has been made complete for known vitamin and mineral essentials. 2. There is a great difference in the biological value even of animal protein concentrates. 3. Soybean meal produced a better growth rate than any of the other plant concentrates used. Cottonseed meal proved to have a greater growth-promoting value than did linseed oil meal. 4. The supplementing values of protein concentrates, one to another, is not quite as evident as one would expect if the …

The Vitamin A Content Of The Milk Of Holstein, Ayrshire, Jersey, And Guernsey Cows, H. P. Davis, I. L. Hathaway

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

A comparative study of the vitamin A content of milk produced by Holstein, Ayrshire, Jersey, and Guernsey cows was made by comparing the growth produced by 560 rats receiving milk from these breeds as their only source of vitamin A. The results showed some slight irregular differences in the gains produced by the milk from the different breeds. When these differences were considered in view of the individual variation of the experimental animals, they appeared negligible. This conclusion was substantiated by a statistical examination of the data. From the results of this study in which the experiments were duplicated, it …

The Vitamin B Content Of Kale Greens., Virginia Lee Smith

Electronic Theses and Dissertations

No abstract provided.

Nutrient Requirements Of Growing Chicks, F. E. Mussehl

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

The object of our experimental work was to establish if possible certain principles of poultry nutrition, permitting later a better combination of natural feedstuffs with the highest growth efficiency.

The Progress Meatless Cook Book, Charlotte Lake

1910-1920

Valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls, and woodwork and all kinds of helps for the household. Digitized by Google from the John Crerar Library. Full text available in PDF form.

Home And Health, Committee Physicians

1910-1920

Containing two thousand recipes and helpful suggestions on the building and care of the home in harmony with sanitary laws; the preservation of health by clean, consistent living; and the home treatment of the more simple ailments and diseases, by the use of natural, rational remedies instead of drugs. Prepared and edited a competent committee of home-makers and physicians. Scan of the Intro and Diet sections from the collection of Southern Adventist University.

Methods Of Analysis Used In U.S. Government Nutrition Investiagation At The University Of Tennessee, Charles Gottleib Schenk

Masters Theses

The following methods and results represent the manner in which the analyses of the nutrition investigation have been carried on in the University laboratories for several years, and also many additional improvements of standard methods different from other laboratories. In classifying the analyses the four main heads which are discussed are: 1) Determination of Ash, 2) Determination of Nitrogen, 3) Determination of Water and Fat, & 4) Determination of Heat of Combustion.

In making the determination of each constituent the following order will be taken through each determination, being thus grouped to make a more systematic arrangement:

(1) Preparation of …

A Few Simple Recipes, The Madison Rural Sanitarium

1890-1909

Meals eaten by patients at the Madison Rural Sanitarium and the Nashville Cafeteria. Meals designed to promote health. From the collection of Southern Adventist University.

The Natural Food Of Man, J R. Leadsworth

1890-1909

How to prepare it. Recipes designed to fight diseases cause by not following a natural diet. Full text digitized and available from the McKee Library collection.

The Strawberry, George Washington Barber

Student and Lippitt Prize essays

An instruction on the most effective procedures for growing, cultivating and enjoying the strawberry plant.

Food, And Its Relation To Domestic Science, Harriet Florence Turner

Student and Lippitt Prize essays

Summary of the best approaches to food preparation, divisions, preservation and proper sanitation in the late nineteenth century.

The American Food Problem, Charles Lawrence Sargent

Student and Lippitt Prize essays

Explores the importance of food and nutrition science for effective and efficient food production.

Novel Dishes, Mary Pope

1890-1909

A complete and trustworthy guide to vegetarian cookery. Published in London and republished in the United States. Digitized from the Mckee Library collection at Southern Adventist University.

The Buddhist Diet-Book (Excerpts), Laura C. Holloway

1870-1889

Excerpts of a Buddhist Diet Book prepared by Laura Holloway from 1886. 4 photographs of pages of general recipes.

The Hygeian Home Cook-Book, Russell Thatcher Trall

1870-1889

Healthful and palatable food without condiments. Digitized by Sloan Foundation from the Library of Congress. Full text available online at Internet Archive.

Crumbs From The Round Table, Joseph Barber

1850-1869

A Feast for Epicures. A compilation of different articles discussing different foods and in different seasons. Book Digitized from the McKee Library Collection.

The Household Treasure, Andrew F. Smith

1850-1869

Containing several hundred valuable receipts for cooking well at a moderate expense, making dyes, coloring, cleaning and cementin. To which is added a description of medicinal roots and herbs, and how they are to be used in the cure of diseases. Excerpts from photographs from NYU Bobst Special Collections SpecCol.

Valuable Recipes, A W. Chase

1850-1869

For saloons, inn-keepers, grocers, druggists, merchants, and for families generally. A guide to wealth. Full text digitized and available from the McKee Library collection.

The Philosophical Monitor, Friend To Mankind

1810-1829

An investigation of the causes, which the moral and physical perfection of human society; in which many hereditary popular customs, generally supposed innocent, are shown to be productive of indigence, disease, and premature termination of life. Full text digitized and available from the McKee Library collections.