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British Food Journal Volume 39 Issue 6 1937

British Food Journal Volume 39 Issue 6 1937 Dietary Standards.The methods used in an endeavour to ascertain the energy requirements of the average man doing moderate work have been discussed in the foregoing pages. At this point, therefore, some of the standards which have been suggested by various authorities may be considered. They are based in some instances entirely on results obtained from either scientific experiments or dietary studies, while in other cases advantage has been taken of a combination of both lines of enquiry. The bestknown standards are as follows http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 39 Issue 6 1937

British Food Journal , Volume 39 (6): 10 – Jun 1, 1937

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011307
Publisher site
See Article on Publisher Site

Abstract

Dietary Standards.The methods used in an endeavour to ascertain the energy requirements of the average man doing moderate work have been discussed in the foregoing pages. At this point, therefore, some of the standards which have been suggested by various authorities may be considered. They are based in some instances entirely on results obtained from either scientific experiments or dietary studies, while in other cases advantage has been taken of a combination of both lines of enquiry. The bestknown standards are as follows

Journal

British Food JournalEmerald Publishing

Published: Jun 1, 1937

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