Hostname: page-component-848d4c4894-p2v8j Total loading time: 0 Render date: 2024-05-09T08:18:34.822Z Has data issue: false hasContentIssue false
  • English
  • Français

Long-term Individual Dietary Surveys

Published online by Cambridge University Press:  09 March 2007

Gweneth M. Chappell
Gweneth M. Chappell
Affiliation:
Household Science Department, Queen Elizabeth College, University of London
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
British Journal of Nutrition , Volume 9 , Issue 4 , December 1955 , pp. 323 - 339
Copyright
Copyright © The Nutrition Society 1955

References

Aub, J. C. & DuBois, E. F. (1917). Arch. intern. Med. 19, 823.Google Scholar
Bransby, E. R., Daubney, C. G. & King, J. (1948–1949 a). Brit. J. Nutr. 2, 89.CrossRefGoogle Scholar
Bransby, E. R., Daubney, C. G. & King, J. (1948–1949 b). Brit. J. Nutr. 2, 232.CrossRefGoogle Scholar
British Medical Association (1950). Report of Committee on Nutrition. London: British Medical Association.Google Scholar
Canadian Council on Nutrition (1950). Canad. Bull. Nutr. 2, no. 1.Google Scholar
Church, B. M. & Lipton, S. (1956). Brit. J. Nutr. 10. (In the Press.)Google Scholar
Dreyer, G. (1920). Lancet, 199, 289.CrossRefGoogle Scholar
Food and Agriculture Organization of the United Nations: Committee on Calorie Conversion Factors and Food Composition Tables (1947). Energy-yielding Components of Food and Computation of Calorie Values. Washington, D.C.: Food and Agriculture Organization of the United Nations.Google Scholar
Food and Agriculture Organization of the United Nations: Committee on Calorie Requirements (1950). F.A.O. nutr. Stud. no. 5.Google Scholar
Harris, J. A. & Benedict, F. G. (1919). Publ. Carneg. Instn, no. 279.Google Scholar
Harris, L. J. & Olliver, M. (1943). Lancet, 244, 454.Google Scholar
McCance, R. A. & Widdowson, E. M. (1942). Spec. Rep. ser. med. Res. Coun., Lond., no. 235.Google Scholar
McHenry, E. W., Ferguson, H. P. & Gurland, J. (1945). Canad. publ. Hlth J. 36, 355.Google Scholar
Medical Research Council: Accessory Food Factors Committee (1945). M.R.C. (War) Memor. no. 14.Google Scholar
National Research Council: (1948). Repr. nat. Res. Coun., Wash., no. 129.Google Scholar
Roberts, P. H., Kerr, C. H. & Ohlson, M. A. (1948). J. Amer. diet. Ass. 24, 292.Google Scholar
Robertson, J. D. & Reid, D. D. (1952). Lancet, 262, 940.Google Scholar
Tigerstedt, R. (1916). Skand. Arch. Physiol. 34, 151.CrossRefGoogle Scholar
United States Department of Agriculture (1945). Mise. Publ. U.S. Dep. Agric. no. 572.Google Scholar
Wait, B. & Roberts, L. J. (1932). J. Amer. diet. Ass. 8, 323.CrossRefGoogle Scholar
War Office, AMD5 (1945). Nutritive Value of Foodstuffs. London: H.M. Stationery Office.Google Scholar
Widdowson, E. M. & McCance, R. A. (1943). Lancet, 244, 230.Google Scholar
Widdowson, E. M. & McCance, R. A. (1945). Proc. Nutr. Soc. 3, 110.Google Scholar
Yudkin, J. (1951). Brit. J. Nutr. 5, 177.Google Scholar