A proximate analysis of a Maori food; the Karaka berry
McCurdy, Betty Joan
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McCurdy, B. J. (1947). A proximate analysis of a Maori food; the Karaka berry (Thesis, Master in Home Science). University of Otago. Retrieved from http://hdl.handle.net/10523/3105
Permanent link to OUR Archive version:
http://hdl.handle.net/10523/3105
Abstract:
Although the study of nutrition during the last forty years has received considerable attention, there are still fields of the science about which our knowledge is very incomplete. In this country, in particular, there is little information even about the gross chemical composition of our foodstuffs -- a subject which must surely form the basis of any dietry constituents present in foods is of value to anyone concerned with the planning of accurate diets, or the investigation of the nutritional status of a community. It is well known that the figures, even for carbohydrate, protein and fat, compiled by workers in different parts of the world, vary widely. In accurate work it would therefore be incorrect to use such figures which were compiled in another country. This must necessarily occur in New Zealand because at present no complete and systematic analysis of our foods had been made, and hence there are no comprehensive tables. Further-more, there are many native products for which there are neither comparable overseas figures nor any New Zealand analyses of constituents--Introduction.
Date:
1947
Degree Name:
Master in Home Science
Degree Discipline:
Home Science
Publisher:
University of Otago
Rights Statement:
Digital copy stored under Section 55 of the NZ Copyright Act.
Research Type:
Thesis
Languages:
English
Notes:
vii, 114 leaves :col. ill, maps ; 30 cm. Includes bibliographical references. University of Otago faculty: Home Science
Collections
- Thesis - Masters [3331]