Homepage
Home
Advanced Search
Showcase
About
FAQs
How to search?
Collection Guide
Contact
Hierarchy Browser
Some features of this page require JavaScript. Your browser does not support JavaScript, or you have disabled JavaScript. You will not be able to expand or collapse sections of the tree.
GB 0809 Nutrition - Nutrition collection
01 - The Nyasaland (now Malawi) Survey 1938-1943
02 - Kenya-Uganda Railway Labour Efficiency Survey
03 - Volta River Project - Ghana
04 - The Gambia Experiment 1946-1950
05 - Applied Nutrition Unit
06 - Patty Fisher collection
07 - Professor Benjamin Stanley Platt papers
08 - Records relating to the publication of 'miscellaneous information about tropical foods', compiled by Miss Grant
09 - Professor Philip Payne papers
10 - The Culwick Papers 1934-1944
11 - Prisoner of War papers
12 - Dr W R Aykroyd papers
13 - Erica Wheeler papers
14 - Dr Wadsworth's manual on health aspects of nutrition in the Western Pacific
15 - Stoke obesity study - Mary Griffiths
16 - LSHTM Department of Human Nutrition papers
17 - LSHTM Department of Human Nutrition study box resource - countries
18 - LSHTM Department of Human Nutrition study box resource - subjects
19 - Nutrition Slide Collection
01 - General nutrition
02 - Population and food production
03 - Food
01 - Cocoa coffee food
02 - Animal protein
03 - Composition of food
01 - Calories from different foods, Genieri
02 - Vitamin B (thiamine) in some common foods
03 - The amount of different foods needed to supply to protein needs of a 2 year old child, weighing about 15 kg, if all the protein had to be obtained from one single food
04 - The essential amino acid content and protein score of some common foods
05 - Relation between combinations of maize and cow-pea proteins and the protein efficiency ratio
06 - Protein content of some common foods
07 - Niacin content of some common foods
08 - Calcium content of some common foods
09 - Riboflavin content of some common foods
10 - Vitamin C in certain foods
11 - Vitamin A activity of certain foods
12 - Calories yielded by various foods
13 - Classification of human food into groups
14 - Calorie value of various alcoholic drinks
15 - Comparison of scores for meals calculated from the S amino acid contents (from tables) and the total S content (by analysis)
16 - Variations in chemical scores of selected proteins using 3 different reference standards (FAO protein requirements)
17 - Total metabolizable energy: predicted NDpCals %
18 - Chemical scores of food stuffs based on selected values from amino acid content of food (Orr and Watt 1957)
04 - Losses of nutrients in preparation and cooking
05 - Cooking and kitchen facilities (traditional processing, eating meals)
06 - Food demonstrations
07 - Examples of dietaries and intake of various foods
08 - Libyan dishes
09 - Food, legumes
10 - Fruit
11 - Food fortification
12 - Fermentation and germination
13 - Frozen Foods
14 - Milling and pounding and effect on composition
15 - Food marketing
16 - Composition of milk and preparations from milk
17 - Preparation of oils
18 - Rice
19 - Soy
20 - Sugar production
21 - Supplementary feeding, making butter balls
22 - Millet and sorghum
23 - Maize
24 - Starchy roots
25 - Starchy fruits
26 - Morocco
27 - Vegetables and condiments
28 - Wheat
04 - Education
05 - Zambia
20 - Nutrition Policy Unit resource
21 - Professor Prakash Shetty papers
Conference Program, 11th International Conference on AIDS 1996.
Useful Links
Aim25
Archives Hub
LSHTM's History
Centre for History in Public Health
National Archives
Wellcome Collection
Tweets by theRCN
Showcase items
Highlighting some major collections
Peter Piot presentation
Conference Program, 11th International Conference on AIDS 1996.
Watercolour of the Isle of Wight by Sir Ronald Ross
Diary page 107: the discovery of mosquito transmission of malaria
Explore Showcase