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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
Peter Piot presentation
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