File:NLC416-08jh002540-6249 榮養淺說.pdf

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榮養淺說   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
〔日本〕鈴木梅太郎著
image of artwork listed in title parameter on this page
Title
榮養淺說
Publisher
開明書店[發行] ([上海])
Description

目錄
榮養編
第一 榮養是什麽
第二 怎樣成長
一 乳的成分
二 榮養素
三 人體的成分
四 蛋白質
五 氨基酸
六 肉體的生成
七 蛋白質的榮養價
八 氨基酸的榮養價
九 含磷的蛋白質
第三 怎樣產生體溫和運動力
一 熱量（卡）
二 卡榮養學說
三 醣類
四 脂肪
五 脂肪的榮養價
第四 怎樣組成骨骼
一 牛乳的灰分
二 人體的鹽類
三 無機鹽類
四 馬咖勒姆鹽
第五 生活素是什麽
一 生活素髮見的歷史
二 生活素a
三 生活素b
四 生活素c
五 生活素d
六 生活素e
七 l因子（催乳素）
八 造血素
第六 內分泌物是什麽
一 甲狀腺內分泌物
二 副甲狀腺內分泌物
三 腦下垂體內分泌物
四 副腎內分泌物
五 膵臟內分泌物
六 生殖腺內分泌物
七 內分泌物的將來
第七 怎樣消化
一 酵素是什麽
二 口腔的消化作用
三 胃的消化作用
四 小腸的消化作用
五 大腸的消化作用
六 大腸內的細菌
七 糞
八 氣體
九 對於消化的注意
第八 養分的吸收與利用
一 蛋白質的吸收與利用
二 醣類的吸收與利用
三 脂肪的吸收與利用
四 尿
第九 食物的消化率是什麽
一 消化率
二 食物的消化時間
三 空腹感
第十 保健食量
一 福以特氏標準食量
二 熱量的必需量
三 日本人的標準熱量
四 醣類與脂肪的必需量
五 蛋白質的標準量
六 日本人的蛋白保健量
七 無機鹽類的必需量
八 生活素的必需量
第十一 食物選擇須知
一 食物選擇的注意條項
二 標準食單
三 小兒的食物
四 榮養學的發達與將來
食品編
第一 食物
一 食品
二 植物性食品
三 動物性食品
四 混食的重要性
五 食物的配合
六 烹飪的目的
七 味覺
八 烹飪的利益
九 由烹飪所起的變化
一○ 食物的腐敗
一一 自已消化
一二 食品的保存法
第二 植物性的食品
一 禾穀類
二 豆類
三 蔬菜類
四 果實類
五 乾果（殼果類）
六 海藻類
七 菌蕈類
第三 動物性的食品
一 獸鳥肉
二 魚介肉
三 牛乳及乳製品
四 蛋
第四 調味料及香辛料
一 調味料
二 香辛料
第五 嗜好品
一 生理鹼類飲料
二 酒精飲料

Language Chinese
Publication date 民國36[1947]
Source
institution QS:P195,Q732353
(民國時期文獻 民國圖書)
主題
InfoField
營養學
中圖分類
InfoField
R151
拼音題名
InfoField
rong yang qian shuo
載體形態
InfoField
211頁

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current19:35, 10 June 2023Thumbnail for version as of 19:35, 10 June 2023833 × 1,085, 220 pages (6.51 MB)PencakeBot (talk | contribs)Upload 榮養淺說 (1/1) by （日本）鈴木梅太郎著 (batch task; nlc:data_416,08jh002540,6249; 民國圖書.3; 榮養淺說)

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