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.
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.
","abstract_html":"<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>","abstract_has_math":false,"creators":["Black, Patricia Hall"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Nutrition","degree_department":null,"school":null,"contributors":["Ruth Little","Kathleen Keen Zolber","Jennie Stagg Hudson","Julia Boyd Swarner","Pearl Jenkins"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1965,"date_issued":"1965-06-01T07:00:00Z","date_published":"1965-06-01T07:00:00Z","updated_at":"2026-07-24T02:52:59Z","subjects":["Dietetics and Clinical Nutrition","Nutrition","Cooking; Nutritive Value"],"languages":["English"],"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."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarsrepository.llu.edu/etd/664","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Ruth Little","Kathleen Keen Zolber","Jennie Stagg Hudson","Julia Boyd Swarner","Pearl Jenkins"]},{"key":"dc:creator","label":"Author","values":["Black, Patricia Hall"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"thesis:degree_discipline","label":"Discipline","values":["Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Dietetics and Clinical Nutrition","Nutrition","Cooking; Nutritive Value"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:rights","label":"Dc Rights","values":["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."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarsrepository.llu.edu/etd/664"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["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.
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.
"]},{"key":"dc:title","label":"Title","values":["Selection, Organization and Nutritional Computation of Recipes for a Cookbook"]}]}],"canonical_facts":{"dc:contributor":["Ruth Little","Kathleen Keen Zolber","Jennie Stagg Hudson","Julia Boyd Swarner","Pearl Jenkins"],"dc:creator":["Black, Patricia Hall"],"dc:description.abstract":["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.
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.
"],"dc:identifier":["https://scholarsrepository.llu.edu/etd/664"],"dc:language":["English"],"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."],"dc:subject":["Dietetics and Clinical Nutrition","Nutrition","Cooking; Nutritive Value"],"dc:title":["Selection, Organization and Nutritional Computation of Recipes for a Cookbook"],"thesis:degree_discipline":["Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T02:52:59Z"}