Product Description
by John H. Tilden (Author)
The Classification And Uses Of Food is a comprehensive book written by Dr. John H. Tilden that provides a detailed understanding of the different types of food and their uses. The book is divided into three parts, with the first part covering the classification of food into different categories such as proteins, carbohydrates, fats, vitamins, and minerals. The second part of the book discusses the functions of these different categories of food in the body, and how they are used by the body to maintain health and vitality.The third part of the book is dedicated to the practical application of this knowledge, providing guidance on how to create a balanced and healthy diet that meets the nutritional needs of the body. This includes advice on the types of foods to eat, how to prepare them, and how to combine them in meals to ensure optimal nutrition.Throughout the book, Dr. Tilden emphasizes the importance of a healthy diet in maintaining overall health and preventing disease. He also discusses common misconceptions about food and nutrition, and provides evidence-based information to help readers make informed decisions about their diet.Overall, The Classification And Uses Of Food is a valuable resource for anyone interested in learning more about nutrition and how to create a healthy and balanced diet. It is written in clear and accessible language, making it easy to understand and apply the information provided.THIS 46 PAGE ARTICLE WAS EXTRACTED FROM THE BOOK: Pocket Dietitian or How to Combine Food for Correct Eating, by Dr. John H. Tilden. To purchase the entire book, please order ISBN 1564598713.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
