Studies on the Digestibility of Some Animal Fats (Classic Reprint) - Couverture souple

Langworthy, Charles Ford

9781333351960: Studies on the Digestibility of Some Animal Fats (Classic Reprint)

Couverture souple

ISBN 10 : 1333351968 ISBN 13 : 9781333351960

Editeur : Forgotten Books, 2018

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Understand how well our fats nourish the body, based on careful cooking and digestion tests.

This volume reports on studies of how different fats from animals break down and contribute energy. It uses simple, controlled diets and precise measurements to compare fats like chicken, brisket, cream, and fish, showing how much fat is digested and how it affects overall nutrition.

How much fat in common foods is actually absorbed by the body during digestion
Methods for preparing fats in a neutral, test-friendly form to measure digestibility
Comparisons across fats from chicken, beef, milk cream, and Boston mackerel
Numbers on the digestibility of protein, fat, and carbohydrates in mixed diets

Ideal for readers of nutrition history and early 20th-century dietetics, this edition helps you see the practical questions scientists asked about fat’s role in energy and growth.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Forgotten Books
Date d'�dition: 2018
Langue: anglais
ISBN 10: 1333351968
ISBN 13: 9781333351960
Reliure: Broch�
Nombre de pages: 24
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Studies on the Digestibility of Some Animal Fats (Classic Reprint)

Charles Ford Langworthy, Arthur Dunham Holmes

Edit� par Forgotten Books, 2018

ISBN 10 : 1333351968 ISBN 13 : 9781333351960

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Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book presents the results of a series of experiments conducted to determine the digestibility of different animal fats in a simple human diet. The author provides detailed data from experiments on chicken fat, goose fat, brisket fat, cream, egg yolk, and fish fat. The experiments demonstrate that these fats are well-digested and assimilated by the human body, with the digestibility ranging from 92% for cream fat to 97% for fish fat. The book also discusses the implications of these findings for nutrition and health. The research presented in this book is significant because it provides valuable information about the nutritional value of different animal fats, contributing to a better understanding of their role in a healthy diet. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N� de r�f. du vendeur 9781333351960_0

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