Science in the Kitchen
by Ella Eaton Kellogg
Publisher: Modern Medicine Publishing Co. 1893
Number of pages: 626
This book is a scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes.
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- World Health Organization
This report examines the science base of the relationship between diet and physical activity patterns and the major nutrition-related chronic diseases. Recommendations are made to prevent death and disability from major nutrition-related diseases.
by M.C. Nesheim, M. Oria, P.T. Yih (eds.) - National Academies Press
The book develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed and consumed. The framework will allow users to recognize effects across the full food system.
by National Institutes of Health - International Medical Publishing, Inc
Guidelines for health care practitioners which underline the importance of weight management and provide tools treat patients more effectively. The text helps understanding the obesity and support efforts of millions of people to lose weight.
- National Academies Press
Among the many troubling aspects of the rising prevalence of obesity in recent years, the growth of early childhood overweight stands out. This volume explores what is known about innovative interventions to counter obesity in young children.