Food Values
Select Format
Select Condition 
Book Overview
"Food Values" offers a fascinating glimpse into early 20th-century nutritional science and home economics. Published in 1909, this book reflects the contemporary understanding of food composition, caloric intake, and dietary recommendations. Readers will discover insights into the principles that guided food preparation and consumption habits of the era.
Authored by the American School of Home Economics, this volume provides a comprehensive resource for understanding the values attributed to various foods. It serves as a historical document, shedding light on the evolution of nutritional knowledge and the changing landscape of food culture. A valuable resource for historians, nutritionists, and anyone interested in the history of food science.
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.
Customer Reviews
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
