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Foods; Nutrition and Digestion
Paperback
Diet & NutritionBiologyGeneral World History
ISBN13: 9781024032291
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 326
Weight: 1.01
Height: 0.68 Width: 6.14 Depth: 9.21
Language: English
Foods; Nutrition and Digestion by Susanna Cocroft, originally published in 1912, offers a fascinating glimpse into the understanding of diet and the human body at the turn of the century. This book explores the principles of nutrition, the processes of digestion, and the relationship between food and overall health. Cocroft's work provides valuable insights into the historical context of health and dietary science, reflecting the knowledge and beliefs prevalent during the early 20th century.
Readers interested in the history of medicine, nutrition, and social perspectives on health will find this book a compelling resource. It serves as a valuable historical document, illustrating how our understanding of food and its impact on the body has evolved over time. This edition preserves the original text and offers a unique perspective on the foundations of modern nutritional science.
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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