Nutrition

120 books
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Books in This Category

120 titles
  1. A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet by Sidney Hartnoll Beard
  2. A friend in the kitchen by Anna L. Colcord
  3. A Guide to Health by Mahatma Gandhi
  4. A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish by Lucy H. Yates
  5. A Handbook of Health by Woods Hutchinson
  6. A handbook of invalid cooking by Mary A. Boland
  7. A Treatise on Bread, and Bread-making by Sylvester Graham
  8. A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world by Friedrich Christian Accum
  9. A treatise on the esculent funguses of England / containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc. by David Badham
  10. A Treatise on Tobacco, Tea, Coffee, and Chocolate by Simon Paulli
  11. A Vindication of Natural Diet. by Percy Bysshe Shelley
  12. Appendicitis: The Etiology, Hygenic and Dietetic Treatment by J. H. Tilden
  13. Apples in Appealing Ways [1951] by Mary T. Swickard
  14. Bananas: Nature's Institution for the Promotion of Laziness by Edward Wilkin Perry
  15. Better babies and their care by Anna Steese Richardson
  16. Better Meals for Less Money by Marietta McPherson Greenough
  17. Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet by A. G. Payne
  18. Cheese and its economical uses in the diet by C. F. Langworthy
  19. Children well and happy by May Dickinson Kimball
  20. Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food. by Friedrich Christian Accum
  21. De Vegetarische Keuken / Kookboek van den Nederlandschen Vegetariërsbond by E. M. Valk-Heijnsdijk
  22. Diet and Health; With Key to the Calories by Lulu Hunt Peters
  23. Dietetics for Nurses by Fairfax T. Proudfit
  24. Directions for Cooking by Troops, in Camp and Hospital / Prepared for the Army of Virginia, and published by order of the Surgeon General, with essays on "taking food," and "what food." by Florence Nightingale
  25. Dishes made without meat by Mrs. C. S. Peel
  26. Dolæus upon the cure of the gout by milk-diet / To which is prefixed, an essay upon diet by Johann Doläus
  27. Down the Scale or Up... by Barbara Abel
  28. Dr. Allinson's cookery book, comprising many valuable vegetarian recipes by T. R. Allinson
  29. Encyclopedia of Diet: A Treatise on the Food Question, Vol. 1 by Eugene Christian
  30. Encyclopedia of Diet: A Treatise on the Food Question, Vol. 2 by Eugene Christian
  31. Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3 by Eugene Christian
  32. Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4 by Eugene Christian
  33. Encyclopedia of Diet: A Treatise on the Food Question, Vol. 5 by Eugene Christian
  34. Everyday Foods in War Time by Mary Swartz Rose
  35. First Book in Physiology and Hygiene by John Harvey Kellogg
  36. First lessons in the principles of cooking by Lady Barker
  37. Fletcherism: What It Is; Or, How I Became Young at Sixty by Horace Fletcher
  38. Florida Salads by Frances Barber Harris
  39. Food Adulteration and Its Detection / With photomicrographic plates and a bibliographical appendix by Jesse P. Battershall
  40. Food and Flavor: A Gastronomic Guide to Health and Good Living by Henry T. Finck
  41. Food and Morals / 6th Edition by J. F. Clymer
  42. Food in War Time by Graham Lusk
  43. Food Remedies: Facts About Foods And Their Medicinal Uses by Florence Daniel
  44. Foods and Household Management: A Textbook of the Household Arts by Helen Kinne
  45. Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations by Harvey Washington Wiley
  46. Foods; nutrition and digestion by Susanna Cocroft
  47. Führer für Pilzfreunde by Edmund Michael
  48. Good Health and How We Won It, With an Account of the New Hygiene by Upton Sinclair
  49. Health: How to get it and keep it. / The hygiene of dress, food, exercise, rest, bathing, breathing, and ventilation. by Walter V. Woods
  50. Home Manufacture and Use of Unfermented Grape Juice by George C. Husmann
  51. How to Eat: A Cure for "Nerves" by Thomas C. Hinkle
  52. How to live: A manual of hygiene for use in the schools of the Philippine islands by Adeline Knapp
  53. How to Live: Rules for Healthful Living Based on Modern Science by Irving Fisher
  54. Human Foods and Their Nutritive Value by Harry Snyder
  55. Humanitarian Philosophy, 4th Edition by Emil Edward Kusel
  56. Hygiene: a manual of personal and public health (New Edition) by Sir Arthur Newsholme
  57. L'anatra: Allevamento per la produzione della carne by Carlo Alberto Gonin
  58. Letter on Corpulence, Addressed to the Public by William Banting
  59. Lowney's Cook Book / Illustrated in Colors by Maria Willett Howard
  60. Maintaining Health (Formerly Health and Efficiency) by Rasmus Larssen Alsaker
  61. Meeresfische by Kurt Floericke
  62. Memoria sobre as diversas salgas da sardinha / com o methodo de aproveitar as enxovas, e sobre a salga dos peixes grossos, como atum, corvinas, pescadas, gorazes, ruivos, e outros semelhantes etc by Clemente Ferreira França
  63. Mrs. Wilson's Cook Book / Numerous New Recipes Based on Present Economic Conditions by Mary A. Wilson
  64. Mémoire sur les avantages qu'il y auroit à changer absolument la nourriture des gens de mer by Antoine Poissonnier-Desperrières
  65. No Animal Food; and Nutrition and Diet; with Vegetable Recipes by Rupert H. Wheldon
  66. O Vegetarismo e a Moralidade das raças by Jaime de Magalhães Lima
  67. Oat Meal: The War Winner by James Ritchie Grieve
  68. Obesity, or Excessive Corpulence: The Various Causes and the Rational Means of Cure by J.-F. Dancel
  69. Physiological economy in nutrition, with special reference to the minimal proteid requirement of the healthy man / an experimental study by R. H. Chittenden
  70. Popular Books on Natural Science / For Practical Use in Every Household, for Readers of All Classes by Aaron David Bernstein
  71. Practical Training for Running, Walking, Rowing, Wrestling, Boxing, Jumping, and All Kinds of Athletic Feats / Together with tables of proportional measurement for height and weight of men in and out of condition; etc. etc. by Ed. James
  72. Public School Domestic Science by Adelaide Hoodless
  73. Quantity Cookery: Menu Planning and Cooking for Large Numbers by Lenore Richards
  74. Reform Cookery Book (4th edition) / Up-To-Date Health Cookery for the Twentieth Century. by Mrs. Mill
  75. School and Home Cooking by Carlotta C. Greer
  76. Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes by E. E. Kellogg
  77. Scurvy, Past and Present by Alfred F. Hess
  78. Student's Hand-book of Mushrooms of America, Edible and Poisonous by Thomas Taylor
  79. Substitutes for Flesh Foods: Vegetarian Cook Book by Edwin Giles Fulton
  80. Suomalaisen talonpojan koti-lääkäri by Elias Lönnrot
  81. The A.B.-Z. of our own nutrition by Horace Fletcher
  82. The Art of Living in Australia / Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken by Philip E. Muskett
  83. The Bacillus of Long Life / A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence by Loudon M. Douglas
  84. The Boston cooking-school cook book by Fannie Merritt Farmer
  85. The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy by Leona A. Malek
  86. The Care and Feeding of Children / A Catechism for the Use of Mothers and Children's Nurses by L. Emmett Holt
  87. The Chemistry of Food and Nutrition by A. W. Duncan
  88. The Ethics of Diet / A Catena of Authorities Deprecatory of the Practice of Flesh Eating by Howard Williams
  89. The Eugenic Marriage, Volume 4 (of 4) / A Personal Guide to the New Science of Better Living and Better Babies by W. Grant Hague
  90. The Fasting Cure by Upton Sinclair
  91. The Feeding of School Children by M. E. Bulkley
  92. The Food of the Gods / A Popular Account of Cocoa by Brandon Head
  93. The Frugal Life: A Paradox by Ortensio Landi
  94. The Fun of Getting Thin: How to Be Happy and Reduce the Waist Line by Samuel G. Blythe
  95. The Golden Age Cook Book by Henrietta Latham Dwight
  96. The Golden Rule Cook Book: Six hundred recipes for meatless dishes by M. R. L. Sharpe
  97. The Healthy Life Cook Book, 2d ed. by Florence Daniel
  98. The history of a mouthful of bread by Jean Macé
  99. The history of salt by Evan Marlett Boddy
  100. The Laurel Health Cookery / A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways by Evora Bucknum Perkins
  101. The Logic of Vegetarianism: Essays and Dialogues by Henry S. Salt
  102. The Natural Food of Man / Being an attempt to prove from comparative anatomy, physiology, chemistry and hygiene, that the original, best and natural diet of man is fruit and nuts by Hereward Carrington
  103. The Natural History of the Tea-Tree, with Observations on the Medical Qualities of Tea, and on the Effects of Tea-Drinking by John Coakley Lettsom
  104. The New Glutton or Epicure by Horace Fletcher
  105. The No Breakfast Plan and the Fasting-Cure by Edward Hooker Dewey
  106. The nutrition of man by R. H. Chittenden
  107. The old man's guide to health and longer life by John Hill
  108. The Pecan and its Culture by H. Harold Hume
  109. The Physical Training of Children by Pye Henry Chavasse
  110. The Starvation Treatment of Diabetes by Lewis Webb Hill
  111. The Stock-Feeder's Manual / the chemistry of food in relation to the breeding and feeding of live stock by Sir Charles Alexander Cameron
  112. The Story of Milk by Johan Ditlev Frederiksen
  113. The ugly-girl papers by S. D. Power
  114. The Vitamine Manual by Walter Hollis Eddy
  115. The White Spark / A New Book, Giving Out a New Philosophy and the Mysteries of the Universe. The Handbook of the Millennium and the New Dispensation by Orville Livingston Leach
  116. Twenty-Five Cent Dinners for Families of Six by Juliet Corson
  117. Valere aude (dare to be healthy) by Louis Dechmann
  118. Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages / Including a System of Vegetable Cookery by William A. Alcott
  119. What to eat and when by Susanna Cocroft
  120. Why I Am a Vegetarian / An Address Delivered Before the Chicago Vegetarian Society by J. Howard Moore