Overview

""Food Values"" by Margaret McKillop is a comprehensive study of the nutritional properties of various foodstuffs. Written during a transformative period in nutritional science, this work explores the chemical composition of foods and their impact on the human body. McKillop provides detailed tables and analyses regarding calories, proteins, fats, and carbohydrates, offering practical insights for both the domestic household and the scientific community. The book serves as an essential bridge between early domestic science and modern dietary analysis, emphasizing the importance of balanced nutrition for public health. Readers will find in-depth discussions on the economic value of different foods, the preparation of meals for maximum efficiency, and the evolving understanding of vitamins and minerals. ""Food Values"" remains a significant historical document for those interested in the history of dietetics, home economics, and the early application of chemistry to the culinary arts. 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 may 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.

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9781025370606

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