Nutrition and the War

This 1940 text is organised around the principle of helping ordinary people to understand food nutrition during the scarcity of war.

Geoffrey Bourne (Author)

9780521237796, Cambridge University Press

Paperback, published 9 June 2011

140 pages
20.3 x 12.7 x 0.8 cm, 0.16 kg

Originally published in 1940, this concise book was based upon a series of articles that were written during 1938 and 1939. The text is organised around the principle of helping ordinary people to understand food nutrition during the scarcity of war, enabling them to choose alternatives when certain items become unavailable. It is divided into two sections: the first summarises the nutritional knowledge of the time and the ways in which consumption can be affected by war; the second contains food tables detailing the nutritional value of various food groups. This is an illuminating resource that will be of value to anyone with an interest in British history, the Second World War, public health, and nutrition.

Preface
Acknowledgements
1. Energy and food
2. Proteins, fats and carbohydrates
3. Vitamins
4. Minerals
5. Nutrition in war time
6. The nature and composition of various foodstuffs
Index.

Subject Areas: History of science [PDX]