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1 Rose, Mary Swartz Rose's Foundations of Nutrition. 4th Edition.
New York MacMillan Company 1944 Fourth Edition Hardcover Very Good with no dust jacket 
Xii, [2], 504 pages, illustrations, charts, cloth, very good. Revised by Grace MacLeod, Clara Mae Taylor. From the preface: "Those familiar with the earlier editions of the book will note a considerable amount of reorganization in this one." From Wikipedia: "Mary Swartz Rose (1874 1941) was an influential American laboratory scientist and educator in the fields of nutrition and dietetics. After her graduation from Yale, Rose began a career at Columbia University Teachers College that lasted the rest of her life. Rose and Henry Sherman created the nation's first program in nutrition there. From 1910 to 1923 she was named Professor of Household Arts. From 1923 onward, she was Professor of Nutrition. Rose was famous both as an educator and as a laboratory scientist, as the titles of her works show. She was a prolific author, and wrote both scientific and technical works and pamphlets designed to educate ordinary citizens in the consequences of scientific advances on food selection, preparation, and nutritional planning. Rose worked associated with Herbert Hoover during the years of World War I, produced scientific recipes and balanced menus for the military, and played a part in the development of Army rations." 
Price: 20.00 USD
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