Abstract

This study was involved in the selection of recipes for a cookbook. Over a thousand recipes were screened from a much larger number. These recipes were processed by grouping, combining and arranging into a uniform style and format. Many recipes were revised and tested. All recipes were of a lacto-ovo-vegetarian type, free from soda, baking powder and harmful condiments and spices.

Basic ingredient cards were prepared for the IBM computer from tables of food composition. Recipe ingredient cards for each item in the recipes were also prepared. These were programmed into the computer to give the total and per serving nutritional content of each recipe. These nutritional computations will be included with the recipes in the cookbook.

Department

Nutrition

School

Graduate School

First Advisor

Ruth Little

Second Advisor

Kathleen Keen Zolber

Third Advisor

Jennie Stagg Hudson

Fourth Advisor

Julia Boyd Swarner

Fifth Advisor

Pearl Jenkins

Degree Name

Master of Science (MS)

Degree Level

M.S.

Year Degree Awarded

1965

Date (Title Page)

6-1965

Language

English

Library of Congress/MESH Subject Headings

Cooking; Nutritive Value

Type

Thesis

Page Count

ill; 198

Digital Format

PDF

Digital Publisher

Loma Linda University Libraries

Usage Rights

This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Collection

Loma Linda University Electronic Theses and Dissertations

Collection Website

http://scholarsrepository.llu.edu/etd/

Repository

Loma Linda University. Del E. Webb Memorial Library. University Archives

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