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Focus on nutrition : serve vegetables

Creator:: Oregon State University. Extension Service
Abstract:: Published August 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: Vf/^ fiJi^'l. //-Nutrition', Serve

Leaf stress in corn, beans, and tomatoes under optimum soil moisture conditions

Creator:: Nilsson, Colin Wayne
Abstract:: Under adverse soil moisture conditions a critical water stress or water potential develops in the plant and productivity is reduced, or in extreme cases, terminated. Research to determine the soil moisture status for maximum production of specific crops has been conducted for decades. The results have done much to increase...
Resource Type:: Masters Thesis

The effect of soy and beef diets on nitrogen and zinc balance in men

Creator:: Ganong, Carrie A.
Resource Type:: Masters Thesis
Full Text:: of MASTER OF SCIENCE (name of student) (degree) in Foods and Nutrition presented on

The effect of selected socio-environmental variables on the dietary intake of preschool children

Creator:: Condit, Mary Garidel
Abstract:: This investigation was undertaken to obtain information on the dietary intake of Oregon preschool children and to determine the effect of certain socio-environmental variables on the nutrient intake of these children. Three hundred boys and girls who were attending Well Child or Multiphasic Screening Clinics in 11 counties participated in...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Foods and Nutrition presented on February 25, 1976 Title; THE

Folic acid and ascorbic acid status of elderly subjects

Creator:: Lee, Mei-shan
Abstract:: Folic acid and ascorbic acid status have been assessed in twenty non-institutionalized elderly subjects with respect to both hematological and dietary aspects. The hemoglobins, hematocrits, and serum ascorbic acid concentrations were within the normal range. A few subjects had total serum protein concentrations which were less than the acceptable level....
Resource Type:: Masters Thesis
Full Text:: MASTER OF SCIENCE (Name of student) (Degree) in Foods and Nutrition presented on December 18

The effects of improved oral hygiene on the nutrition of the elderly

Creator:: Langan, Michael Joseph
Abstract:: The effects of improved oral hygiene on the nutrition of 23 elderly institutionalized men and women were investigated. An experimental group of 12 received professional oral hygiene treatments three times weekly for a period of five weeks, while a control group of 11 received only placebo work. Changes in taste...
Resource Type:: Masters Thesis
Full Text:: MASTER OF SCIENCE (Name of student) (Degree) in FOODS AND NUTRITION presented on June 14, 1974

Food preferences and shopping habits of older people

Creator:: Burson, Janet Zimmerman
Abstract:: Ninety people, aged 60 and older, were interviewed regarding their shopping habits, use of convenience foods, frequency of food use and reasons for food preferences. The relation of income level and education level to reasons for food use was also investigated. The major source of purchased food was the chain...
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Foods and Nutrition presented on May 5, 1975 Title

Minerals for dairy cows

Creator:: Adams, H. P. (Holyoke Purinton), 1922- and Oregon State University. Extension Service
Abstract:: Published February 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: some diets. The sodium requirement is 0.18 percent (equivalent to 0.45% sodium chloride) of the air-dry

Minerals for dairy cows

Creator:: Adams, H. P. (Holyoke Purinton), 1922- and Oregon State University. Extension Service
Abstract:: Published May 1975. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: crave it on some diets. The sodium requirement is 0.18 percent ( equivalent to 0.45% sodium chloride) of

Protein in dairy nutrition

Creator:: Oregon State University. Extension Service, Adams, H. P. (Holyoke Purinton), 1922-, and Anderson, D. E. (Donald Eugene)
Abstract:: Published March 1965. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: Protein in Dairy Nutrition Protein is required by all forms

ScholarsArchive@OSU

Focus on nutrition : serve vegetables

Leaf stress in corn, beans, and tomatoes under optimum soil moisture conditions

The effect of soy and beef diets on nitrogen and zinc balance in men

The effect of selected socio-environmental variables on the dietary intake of preschool children

Folic acid and ascorbic acid status of elderly subjects

The effects of improved oral hygiene on the nutrition of the elderly

Food preferences and shopping habits of older people

Minerals for dairy cows

Minerals for dairy cows

Protein in dairy nutrition

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