Abstract
Early in the 20th century, nutritionists studied food and nutrient intakes in order to provide guidance in food selection, to interpret clinical and laboratory findings, and to establish dietary requirements.
| Original language | English (US) |
|---|---|
| Title of host publication | Handbook of Nutrition and Food |
| Publisher | CRC Press |
| Pages | 477-493 |
| Number of pages | 17 |
| ISBN (Electronic) | 9781420038392 |
| ISBN (Print) | 0849327059, 9780849327056 |
| State | Published - Jan 1 2001 |
All Science Journal Classification (ASJC) codes
- General Medicine