The magnesium content in one-hundred gram portions of commonly served foods and in the controlled diets served twelve preadolescent girls for fifty-three days in the summer of 1958

dc.contributor.authorIrons, Frances Virginiaen
dc.contributor.committeechairCreighton, Martha G.en
dc.contributor.committeememberKinnear, D. L.en
dc.contributor.committeememberOsterndorf, Maryen
dc.contributor.committeememberCollins, Margareten
dc.contributor.departmentFoods and Nutritionen
dc.date.accessioned2014-03-14T21:49:19Zen
dc.date.adate2012-11-09en
dc.date.available2014-03-14T21:49:19Zen
dc.date.issued1959-08-15en
dc.date.rdate2012-11-09en
dc.date.sdate2012-11-09en
dc.description.abstractThe purpose of this study was to compile a table of the reported magnesium contents of 100 gram portions of commonly used foods and to calculate the magnesium content in the certain experimental diets given to 12 preadolescent girls during 53 days in the summer of 1958, The subjects were six and one-half to nine years of age. Each subject was of normal math and weight for their height and age. The diets were adequate in all nutrients as recommended by the National Research Council (34) except for the nitrogen intake which averaged 3.46 grams daily for five six-day periods, and 2.83 grams for the following three six-day periods.en
dc.description.degreeMaster of Scienceen
dc.format.extent76, xii leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-11092012-040236en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-11092012-040236/en
dc.identifier.urihttp://hdl.handle.net/10919/45574en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1959.I766.pdfen
dc.relation.isformatofOCLC# 26939482en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1959.I766en
dc.subject.lcshDieten
dc.subject.lcshGirlsen
dc.subject.lcshMagnesium in the bodyen
dc.titleThe magnesium content in one-hundred gram portions of commonly served foods and in the controlled diets served twelve preadolescent girls for fifty-three days in the summer of 1958en
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFoods and Nutritionen
thesis.degree.grantorVirginia Polytechnic Instituteen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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