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Volume 1 - September 1947

Contents

Page 2 of 3

Research Article

  • Basal Metabolism during Recovery from Severe Undernutrition

  • J. Beattie, Phillippa H. Herbert
  • Published online by Cambridge University Press:
    09 March 2007, pp. 192-202
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Education in Nutrition

  • Explanatory Note on the Scottish Educational System

  • Published online by Cambridge University Press:
    09 March 2007, p. 85
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Research Article

  • Nitrogen Balances during Recovery from Severe Undernutrition

  • J. Beattie, Philippa H. Herbert, D. J. Bell
  • Published online by Cambridge University Press:
    09 March 2007, pp. 202-219
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Education in Nutrition

  • The Teaching of Cookery and Nutrition in Schools

  • I. M. Richmond
  • Published online by Cambridge University Press:
    09 March 2007, pp. 85-90
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  • The Teaching of Cookery and Nutrition in Schools

  • J. Kirkland
  • Published online by Cambridge University Press:
    09 March 2007, pp. 90-95
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Research Article

  • Nutrition of Domestic Rabbits: 1. The Effect of Nutrition on the Carcass Composition of the Rabbit

  • J. C. D. Hutchinson
  • Published online by Cambridge University Press:
    09 March 2007, pp. 219-230
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Education in Nutrition

  • The Teaching of Cookery and Nutrition in Schools

  • C. M. Kenned
  • Published online by Cambridge University Press:
    09 March 2007, pp. 95-98
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The Preservation, Colouring and Flavouring of Foods

  • Azo-dyes and Experimental Liver Tumours

  • R. C. Garry, J. W. Cook
  • Published online by Cambridge University Press:
    09 March 2007, pp. 245-253
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Education in Nutrition

  • Nutrition in Adult Education

  • R. C. Garry
  • Published online by Cambridge University Press:
    09 March 2007, pp. 98-102
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  • The Teaching of Nutrition to Medical Students

  • L. S. P. Davidson
  • Published online by Cambridge University Press:
    09 March 2007, pp. 102-107
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The Preservation, Colouring and Flavouring of Foods

  • The Chemical Preservation, Colouring and Flavouring of Foodstuffs with Special Reference to Fruit and Vegetables

  • R. W. Money
  • Published online by Cambridge University Press:
    09 March 2007, pp. 253-258
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  • Nutritional Aspects of the Chemical Preservation, Colouring and Flavouring of Fruit and Vegetables

  • L. C. Baker
  • Published online by Cambridge University Press:
    09 March 2007, pp. 258-262
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Front matter

  • BJN volume 1 issue 1 Cover and Front matter

  • Published online by Cambridge University Press:
    09 March 2007, pp. f1-f2
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The Preservation, Colouring and Flavouring of Foods

  • The Preservation of Fruit-juice Products, with Special Reference to Nutritional Value

  • Vernon L. S. Charley
  • Published online by Cambridge University Press:
    09 March 2007, pp. 262-268
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Back matter

  • BJN volume 1 issue 1 Cover and Back matter

  • Published online by Cambridge University Press:
    09 March 2007, pp. b1-b2
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The Preservation, Colouring and Flavouring of Foods

  • The Action of Salts and other Substances Used in the Curing of Bacon and Ham

  • E. H. Callow
  • Published online by Cambridge University Press:
    09 March 2007, pp. 269-274
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British Needs and Resources of Calories, Protein and Calcium

  • The Food Needs of the United Kingdom

  • E. R. Bransby, H. E. Magee, M. C. Bowley, B. R. Stanton
  • Published online by Cambridge University Press:
    09 March 2007, pp. 275-283
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  • Home Production of Wheat, Potatoes and Sugar-beet

  • E. T. Jones
  • Published online by Cambridge University Press:
    09 March 2007, pp. 283-286
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  • Home Production of Milk and Dairy Products

  • H. D. Kay
  • Published online by Cambridge University Press:
    09 March 2007, pp. 287-292
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Page 2 of 3