Author: John Henry TildenPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 560
Book Description
Food
Author: John Henry TildenPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 560
Book Description
Food
Author: John H. TildenPublisher: Literary Licensing, LLC
ISBN: 9781498114936
Category :
Languages : en
Pages : 562
Book Description
This Is A New Release Of The Original 1914 Edition.
Food; Its Influence as a Factor in Disease and Health
Author: John Henry TildenPublisher:
ISBN:
Category : Diet in disease
Languages : en
Pages : 274
Book Description
Food
Author: Food Its Influence in Health and Disease
Author: John H. TildenPublisher: Kessinger Publishing
ISBN: 9781425324834
Category : Health & Fitness
Languages : en
Pages : 72
Book Description
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Food
Author: J. H. TildenPublisher: Health Research Books
ISBN: 9780787310882
Category : Medical
Languages : en
Pages : 568
Book Description
1921 "Food," per se, is a book on the pathological, etiolgical, and therapeutical action of food on the body in health and in disease. Content: Toxemia, Cause of All Disease; Science Cannot Tell How Much Food to Eat; Foods-Their Place in Diet; Diet.
Food
Author: Ephraim CutterFOOD
Author: JOHN HENRY. TILDENPublisher:
ISBN: 9780266545200
Category :
Languages : en
Pages : 0
Book Description
Food, and Its Influence on Health and Disease;
Author: Matthew TrumanPublisher: Wentworth Press
ISBN: 9781362430414
Category : Health & Fitness
Languages : en
Pages : 258
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Food Quality: Balancing Health and Disease
Author: Alexandru Mihai GrumezescuPublisher: Academic Press
ISBN: 0128114940
Category : Technology & Engineering
Languages : en
Pages : 532
Book Description
Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease Includes the most recent research methods of metabolomics and genomics to detect best outcomes Includes innovative applications for anti-aging effects and curative properties in foods Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions