Date of Award:
5-1924
Document Type:
Thesis
Degree Name:
Master of Arts (MA)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Home Economics
Committee
Not Specified
Abstract
It has long been recognized that vegetables contain certain necessary substances which are essential to the human diet. Considerable attention has been given the different foods as to their economic value to human nutrition, however the information concerning the preparation of foods as to their nutritive losses is as yet inadequate. Considerable research work has been done in certain directions and some valuable data accumulated as to the economic losses contained in the waste or discarded portions of the food material. Several investigators have rather accurately determined not only the economic, but also the nutritive losses, especially those which occur in the process of cooking.
Recommended Citation
Morris, Sadie O., "Loss of Minerals in Cooking Vegetables" (1924). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 9001.
https://digitalcommons.usu.edu/etd/9001
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .