Food Studies Commons^™

Nutrition As An Index To Relative Economic Development, Kenneth E. Rosing

Journal of the Minnesota Academy of Science

Investigation of nutrition as a reliable measure of relative economic development. Fourteen specific indices were grouped and combined to make six general indices. Subjected to the Kendall test of concordance, they were found to measure the same basic phenomenon that, on examination, appeared to be symptomatic of economic development and, therefore, reliably combined into a single index. A nutrition index was then compiled for specific countries in terms of gross calories per capita per day and adjusted to age structure, climate ami .quality of diet. All countries for which information was available were ranked by this nutritional index and tested …

The Influence Of Adult Education Classes In Foods And Nutrition On Food Selection By Senior Citizens, Marguerite Collins Massey

Theses, Dissertations and Capstones

Today there are seventeen and a half million people age 65 or over in the United States. This is nearly one-tenth of our population, and the number is estimated to be increasing by one thousand daily. There are already twenty-five million people age 60 or over, six million age 75 and over, and more than ten thousand over the age of 100. With increased study and research on various factors in the aging process and how they affect the health of elderly people, these figures may go even higher.

Nutrition : And Ideas For Mutton Dishes, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

THERE are five food groups in good nutrition.

Some Simple Christmas Cake Decorations, O. Evans Scott

Journal of the Department of Agriculture, Western Australia, Series 4

THE last few weeks before Christmas are so busy for the housewife that she will welcome these ideas for decorating the Christmas cake effectively in a short space of time.

Summer Sweets, O. Evans Scott

Journal of the Department of Agriculture, Western Australia, Series 4

D URING the hot weather we aim for nourishing, appetising foods which may be made with a minimum of time spent near a hot stove.

Using Cake Mixes, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

Manufacturers are continually striving to lighten the burden of home makers.

Recognising the importance of cooking in the housewife's scheme of things, flour manufacturers, in their effort to cut down on time spent on cake-baking, have evolved a variety of cake and pastry recipes ready mixed and packaged for sale to the public.

Suet For Winter Energy, H M. Gloster

Journal of the Department of Agriculture, Western Australia, Series 4

WINTER weather is here again and the housewife will find she needs to provide the family with more substantial satisfying meals than in summer.

Foods which supply heat and energy are necessary to maintain the heat of the body. We get this from foods containing starch, sugar and fat.

That Prize Winning Fruit Cake, H M. Gloster

Journal of the Department of Agriculture, Western Australia, Series 4

IT is the ambition of most women to make the perfect fruit cake. Some try over and over again, hoping that some day they will produce a prize-winning cake.

The Cornish Pasty, H M. Gloster

Journal of the Department of Agriculture, Western Australia, Series 4

"Pastry rolled out like a plate, Piled with turmut, tates and mate, Doubled up and baked like fate, That's a Cornish Pasty".

If the average Australian woman was was asked for a description of a Cornish pasty, her answer would tally fairly accurately with the above lines.

Good Cooking: How To Use Your New World Forty One Gas Cooker, New World

Issues

No abstract provided.

Snacks With A Difference : A Novel Shopping Bag : To Line An Evening Stole, H M. Gloster

Journal of the Department of Agriculture, Western Australia, Series 4

FOR those who like to try something a little different, these recipes will strike a new note and I think that they will prove popular with most members of most families.

The Linen Press : Up-Side-Down Cake : Bird-Pecked Fruit, H M. Gloster

Journal of the Department of Agriculture, Western Australia, Series 4

A "LINEN PRESS" in the real sense of the word is an obsolete piece of household equipment now to be found only in museums.

It is a contrivance usually of oak and was used for pressing sheets, table napkins and other linen articles requiring flattening. It resembled the modern office press.

Meals For Cooler Seasons : A Plain Cushion, H M. Gloster

Journal of the Department of Agriculture, Western Australia, Series 4

ALTHOUGH March, April and May go to make up the "official" autumn season, the Clerk of the Weather does not always send us typical autumn weather.

Easter has passed however, we can usually expect cooler days and can look forward to the preparation and enjoyment of foods that are richer and more substantial than our hot weather fare.

Here are some suggestions for two universal favourites— roast duck and baked ham.

Lamb For Good Living, H M. Gloster

Journal of the Department of Agriculture, Western Australia, Series 4

LAMB is at its best in the spring. With careful planning the housewife is able to serve it in a large variety of ways.

The favourite meal is Roast Lamb, or to be more correct baked lamb. Usually the forequarter or leg is baked. For a small roast, a piece of loin or part of the leg may be cooked.

Good Cooking Vol. 01, No. 12, December, 1958: Christmas Special, Good Cooking

Issues

No abstract provided.

Good Cooking, Vol. 01, No. 03, March, 1958, Good Cooking

Issues

No abstract provided.

Good Cooking, Vol. 01, No. 09, September, 1958, Good Cooking

Issues

No abstract provided.

Good Cooking, Vol. 01, No. 05, May, 1958, Good Cooking

Issues

No abstract provided.

Good Cooking, Vol. 01, No. 08, August, 1958, Good Cooking

Issues

No abstract provided.

Good Food And Better Cooking, Vol. 01, No. 07, July, 1958, Good Cooking

Issues

No abstract provided.

Good Food And Better Cooking, Vol. 01, No. 10, October, 1958, Good Cooking

Issues

No abstract provided.

Good Cooking, Vol. 01, No. 04, April, 1958, Good Cooking

Issues

No abstract provided.

Good Cooking, Vol. 01, No. 02, February, 1958, Good Cooking

Issues

No abstract provided.

Gourmet Suite For Orchestra On A French Menu, Darrell Dale Handel

University of the Pacific Theses and Dissertations

A musical score. I. Crisp Canape. II. Creole Gumbo. III. Salade. IV. Filet Mignon. V. Crepes Suzette. VI. Demitasse.

Retail Food Price Bulletin Dec. 1955, University Of New Mexico Bureau Of Business Research

BBER Publications

A monthly bulletin from The University of New Mexico that provided a helpful look at local grocery prices. Each issue tracked the costs of everyday foods like meats, poultry, fish, fruits, vegetables, cereals, baked goods, and dairy products. We highlighted how prices changed from the previous month and offered insights into what price trends to expect. To make it even more useful, every bulletin also included recipes, helping the university community make smart choices about their food budgets.

Retail Food Price Bulletin Nov. 1955, University Of New Mexico Bureau Of Business Research

BBER Publications

A monthly bulletin from The University of New Mexico that provided a helpful look at local grocery prices. Each issue tracked the costs of everyday foods like meats, poultry, fish, fruits, vegetables, cereals, baked goods, and dairy products. We highlighted how prices changed from the previous month and offered insights into what price trends to expect. To make it even more useful, every bulletin also included recipes, helping the university community make smart choices about their food budgets.

Retail Food Price Bulletin Oct. 1955, University Of New Mexico Bureau Of Business Research

BBER Publications

A monthly bulletin from The University of New Mexico that provided a helpful look at local grocery prices. Each issue tracked the costs of everyday foods like meats, poultry, fish, fruits, vegetables, cereals, baked goods, and dairy products. We highlighted how prices changed from the previous month and offered insights into what price trends to expect. To make it even more useful, every bulletin also included recipes, helping the university community make smart choices about their food budgets.

Retail Food Price Bulletin Sep. 1955, University Of New Mexico Bureau Of Business Research

BBER Publications

A monthly bulletin from The University of New Mexico that provided a helpful look at local grocery prices. Each issue tracked the costs of everyday foods like meats, poultry, fish, fruits, vegetables, cereals, baked goods, and dairy products. We highlighted how prices changed from the previous month and offered insights into what price trends to expect. To make it even more useful, every bulletin also included recipes, helping the university community make smart choices about their food budgets.

Retail Food Price Bulletin July. 1955, University Of New Mexico Bureau Of Business Research

BBER Publications

A monthly bulletin from The University of New Mexico that provided a helpful look at local grocery prices. Each issue tracked the costs of everyday foods like meats, poultry, fish, fruits, vegetables, cereals, baked goods, and dairy products. We highlighted how prices changed from the previous month and offered insights into what price trends to expect. To make it even more useful, every bulletin also included recipes, helping the university community make smart choices about their food budgets.

Retail Food Price Bulletin Jun. 1955, University Of New Mexico Bureau Of Business Research

BBER Publications

A monthly bulletin from The University of New Mexico that provided a helpful look at local grocery prices. Each issue tracked the costs of everyday foods like meats, poultry, fish, fruits, vegetables, cereals, baked goods, and dairy products. We highlighted how prices changed from the previous month and offered insights into what price trends to expect. To make it even more useful, every bulletin also included recipes, helping the university community make smart choices about their food budgets.