http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. The mark of good nutrition -- 2. Classification -- 3. Carbohydrates -- 4. Fats -- 5. Vitamins -- 6. Minerals -- 7. Water -- 8. Food hygiene -- 9. Balanced diet -- 10. Therapeutic diets -- 11. Geriatric nutrition -- 12. Gavage or tube feeding -- 13. Breast milk -- 14. Adulteration of food -- 15. National programmes in nutrition -- 16. Diet preparation -- 17. Methods of cooking -- 18. Medicinal values of spices and condiments -- 19. Food metabolism -- 20. Diet and the patient
Includes bibliographical references and index