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Archaeology International
Architecture_MPS
Europe and the World: A law review
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The Cambridge World History of Food
Palm Oil
edited_book
Author(s):
K. G. Berger
,
S. M. Martin
Publication date:
December 7 2000
Publisher:
Cambridge University Press
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Quantitative effects of dietary fat on serum cholesterol in man.
D M Hegsted
,
R McGandy
,
M L Myers
…
(1965)
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An Economic History of West Africa
A.G. Hopkins
,
Anthony HOPKINS
,
AG. Hopkins
…
(1973)
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PREDICTION OF SERUM-CHOLESTEROL RESPONSES OF MAN TO CHANGES IN FATS IN THE DIET
Ancel Keys
,
JosephT. Anderson
,
Francisco Grande
(1957)
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Author and book information
Book Chapter
Publication date:
December 7 2000
Pages
: 397-411
DOI:
10.1017/CHOL9780521402149.040
SO-VID:
e3958604-4d22-4170-988a-61f3d8be36cf
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Book chapters
pp. i
Frontmatter
pp. 1
Introduction
pp. 11
Determining What Our Ancestors Ate
pp. 13
Dietary Reconstruction and Nutritional Assessment of Past Peoples: The Bioanthropological Record
pp. 34
Paleopathological Evidence of Malnutrition
pp. 44
Dietary Reconstruction As Seen in Coprolites
pp. 51
Animals Used for Food in the Past: As Seen by Their Remains Excavated from Archaeological Sites
pp. 58
Chemical Approaches to Dietary Representation
pp. 63
History, Diet, and Hunter-Gatherers
pp. 73
Staple Foods: Domesticated Plants and Animals
pp. 75
Amaranth
pp. 81
Barley
pp. 90
Buckwheat
pp. 97
Maize
pp. 112
Millets
pp. 121
Oat
pp. 132
Rice
pp. 149
Rye
pp. 152
Sorghum
pp. 158
Wheat
pp. 175
Bananas and Plantains
pp. 181
Manioc
pp. 187
Potatoes (White)
pp. 201
Sago
pp. 207
Sweet Potatoes and Yams
pp. 218
Taro
pp. 231
Algae
pp. 249
TheAlliumSpecies (Onions, Garlic, Leeks, Chives, and Shallots)
pp. 271
Beans, Peas, and Lentils
pp. 281
Chilli Peppers
pp. 288
Cruciferous and Green Leafy Vegetables
pp. 298
Cucumbers, Melons, and Watermelons
pp. 313
Fungi
pp. 335
Squash
pp. 351
Tomatoes
pp. 359
Chestnuts
pp. 364
Peanuts
pp. 375
An Overview of Oils and Fats, with a Special Emphasis on Olive Oil
pp. 388
Coconut
pp. 397
Palm Oil
pp. 411
Sesame
pp. 422
Soybean
pp. 427
Sunflower
pp. 431
Spices and Flavorings
pp. 437
Sugar
pp. 450
American Bison
pp. 456
Aquatic Animals
pp. 467
Camels
pp. 480
Caribou and Reindeer
pp. 489
Cattle
pp. 496
Chickens
pp. 499
Chicken Eggs
pp. 508
Dogs
pp. 517
Ducks
pp. 524
Game
pp. 529
Geese
pp. 531
Goats
pp. 536
Hogs (Pigs)
pp. 542
Horses
pp. 546
Insects
pp. 555
Llamas and Alpacas
pp. 559
Muscovy Ducks
pp. 561
Pigeons
pp. 565
Rabbits
pp. 567
Sea Turtles and Their Eggs
pp. 574
Sheep
pp. 578
Turkeys
pp. 583
Water Buffalo
pp. 607
Yak
pp. 617
Dietary Liquids
pp. 619
Beer and Ale
pp. 626
Breast Milk and Artificial Infant Feeding
pp. 635
Cacao
pp. 641
Coffee
pp. 653
Distilled Beverages
pp. 664
Kava
pp. 671
Khat
pp. 684
Kola Nut
pp. 692
Milk and Dairy Products
pp. 702
Soft Drinks
pp. 712
Tea
pp. 720
Water
pp. 730
Wine
pp. 739
The Nutrients – Deficiencies, Surfeits, and Food-Related Disorders
pp. 741
Vitamin A
pp. 750
Vitamin B Complex: Thiamine, Riboflavin, Niacin, Pantothenic Acid, Pyridoxine, Cobalamin, Folic Acid
pp. 754
Vitamin C
pp. 763
Vitamin D
pp. 769
Vitamin E
pp. 774
Vitamin K and Vitamin K–Dependent Proteins
pp. 785
Calcium
pp. 797
Iodine and Iodine-Deficiency Disorders
pp. 811
Iron
pp. 824
Magnesium
pp. 834
Phosphorus
pp. 843
Potassium
pp. 848
Sodium and Hypertension
pp. 856
Other Trace Elements
pp. 868
Zinc
pp. 876
Essential Fatty Acids
pp. 882
Proteins
pp. 888
Energy and Protein Metabolism
pp. 914
Beriberi
pp. 919
Iron Deficiency and Anemia of Chronic Disease
pp. 939
Keshan Disease
pp. 947
Osteoporosis
pp. 960
Pellagra
pp. 967
Pica
pp. 977
Protein–Energy Malnutrition
pp. 988
Scurvy
pp. 1001
Anorexia Nervosa
pp. 1008
Celiac Disease
pp. 1022
Food Allergies
pp. 1031
Food-Borne Infection
pp. 1048
Food Sensitivities: Allergies and Intolerances
pp. 1057
Lactose Intolerance
pp. 1062
Obesity
pp. 1078
Diabetes
pp. 1086
Nutrition and Cancer
pp. 1097
Nutrition and Heart-Related Diseases
pp. 1109
The Cardiovascular System, Coronary Artery Disease, and Calcium: A Hypothesis
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