Abstract
THIS work, which was carried out for the War Office authorities, contains the most comprehensive series of food analyses performed in the British Isles. As the author points out, they are best regarded not as a replica of but as a supplement to the very complete set of data by Atwater and Bryant, U.S. Department of Agriculture. In some cases the number of analyses is not great, but since the results are from foods as actually supplied in Great Britain, they carry more weight in this country than more numerous figures published for other countries. The tables are very carefully arranged, so that the composition of the entire food, or any part of it, may be seen at a glance. There is also an excellent summary of analyses in a form suitable for calculation. Information is given regarding the methods employed, and a short appendix tabulates the common food stuffs which do, and also those which do not contain accessory food factors or vitamins. The volume undoubtedly represents a valuable and distinct advance in knowledge.
Analyses and Energy Values of Foods.
By Dr. R. H. A. Plimmer. Pp. 255. (London: H.M.S.O., 1921.) 6s. net.
Article PDF
Rights and permissions
About this article
Cite this article
Analyses and Energy Values of Foods . Nature 109, 608 (1922). https://doi.org/10.1038/109608d0
Issue Date:
DOI: https://doi.org/10.1038/109608d0