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dc.contributor.authorMcCurdy, Betty Joanen_NZ
dc.identifier.citationMcCurdy, B. J. (1947). A proximate analysis of a Maori food; the Karaka berry (Thesis, Master in Home Science). University of Otago. Retrieved from
dc.descriptionvii, 114 leaves :col. ill, maps ; 30 cm. Includes bibliographical references. University of Otago faculty: Home Scienceen_NZ
dc.description.abstractAlthough 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.en_NZ
dc.description.abstractIt 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.en_NZ
dc.publisherUniversity of Otagoen_NZ
dc.rightsAll items in OUR Archive are provided for private study and research purposes and are protected by copyright with all rights reserved unless otherwise indicated.en_NZ
dc.titleA proximate analysis of a Maori food; the Karaka berryen_NZ
dc.typeThesisen_NZ Scienceen_NZ in Home Scienceen_NZ of New Zealanden_NZ
otago.openaccessAbstract Onlyen_NZ
dc.rights.statementDigital copy stored under Section 55 of the NZ Copyright Act.
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