Bloomsbury Food Library - Search Results
Loading

Results

  • 1900-1999 Close
Sort By:  1-10 of 208 (21 pages)
Results per page:
         

Vitamin B Complex: Thiamine, Riboflavin, Niacin, Pantothenic Acid, Pyridoxine, Cobalamin, Folic Acid

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The history of the discovery of the B vitamins includes both the recognition that particular diseases can result from dietary inadequacies and the subse quent isolation of specific nutrients from foods that have been found to prevent...

Sodium and Hypertension

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Historically, dietary salt (sodium chloride) has been obtained by numerous methods, including solar evaporation of seawater, the boiling down of water from brine springs, and the mining of “rock” salt (Brisay and Evans 1975). In fact,R. P....

Essential Fatty Acids

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The history of the scientific documentation of the need for fat in the diet began with the early nineteenth-century work of Michel Eugene Chevreul (Mayer and Hanson 1960). He showed that lard contained a solid fat, which he termed stearine,...

Calcium

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...This chapter deals with the history of calcium and its metabolism in adult humans. It should be read in conjunction with Chapter IV.D.4 on osteoporosis, which contains a further discussion of calcium requirements and the effects...

Vitamin D

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Definition and NomenclatureVitamin D is a fat-soluble substance required by most vertebrates, including humans, to keep blood calcium and phosphate levels within a narrow normal range and thereby maintain a normal skeleton and optimal...

Other Trace Elements

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Beginning early in the twentieth century, scientists were able to qualitatively detect small amounts of several elements in living organisms. In reports, these elements were often described as being present in “traces” or “trace amounts...

Vitamin E

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...As any nutritional text dated prior to 1970 will indicate, vitamin E has not received much respect from nutritionists. In such texts it is often placed after vitamin K, in the miscellaneous category. This is because it took a good 40 years...

Zinc

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In 1869, J. Raulin showed for the first time that zinc is a growth factor for Aspergilus niger. Then, in 1926, it was discovered that zinc is essential for higher plants (Sommer and Lipman 1926). The importance of zinc in the growth...

Iodine and Iodine-Deficiency Disorders

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The term “iodine-deficiency disorders” (IDD) is now used to denote all the effects of iodine deficiency on growth and development (Hetzel 1983). In the past, the term “goiter” was used to describe such effects, but IDD has now been...

Eating Out: Going Out, Staying In

A Cultural History of Food in the Modern Age

Bloomsbury Academic, 2014

Book chapter

...Eat in: 1 Tall Latte The Tall Latte is the dead giveaway for Starbucks. But in what sense do we EAT IN at Starbucks as the receipt proclaims? Classification becomes more problematic still in this particular instance, since...