Selection, Organization and Nutritional Computation of Recipes for a Cookbook

<p>This study was involved in the selection of recipes for a cookbook. Over a thousand recipes were screened from a much larger number. These recipes were processed by grouping, combining and arranging into a uniform style and format. Many recipes were revised and tested. All recipes were of a lacto-ovo-vegetarian type, free from soda, baking powder and harmful condiments and spices.</p> <p>Basic ingredient cards were prepared for the IBM computer from tables of food composition. Recipe ingredient cards for each item in the recipes were also prepared. These were programmed into the computer to give the total and per serving nutritional content of each recipe. These nutritional computations will be included with the recipes in the cookbook.</p>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Nutrition

Year

1965

Author dc:creator

• Black, Patricia Hall

Contributors dc:contributor

• Ruth Little
• Kathleen Keen Zolber
• Jennie Stagg Hudson
• Julia Boyd Swarner
• Pearl Jenkins

• Dietetics and Clinical Nutrition
• Nutrition
• Cooking; Nutritive Value

Statement dc:rights

• This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Language dc:language

English

Repository record dc:identifier

https://scholarsrepository.llu.edu/etd/664

OAI identifier oai:identifier

oai:scholarsrepository.llu.edu:etd-1675