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First Lessons in Food and Diet
Paperback
DietingDiet & NutritionGeneral World History
ISBN13: 9781023629058
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 56
Weight: 0.20
Height: 0.12 Width: 6.14 Depth: 9.21
Language: English
“First Lessons in Food and Diet†by Ellen H. Richards, originally published in 1907, offers a fascinating glimpse into the early days of nutritional science and public health awareness. Richards, a pioneering chemist and sanitary engineer, provides accessible guidance on the principles of healthy eating and dietary habits. This book emphasizes the importance of understanding food composition, proper food preparation, and the relationship between diet and overall well-being.
Written in clear, straightforward language, “First Lessons in Food and Diet†covers topics such as the essential nutrients, the role of different food groups, and practical tips for planning balanced meals. It reflects the turn-of-the-century focus on scientific approaches to everyday life and the burgeoning field of home economics. This historical text is valuable for anyone interested in the history of nutrition, public health, or the social context of food choices.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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