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.
Kathleen Keen Zolber
Jennie Stagg Hudson
Julia Boyd Swarner
Master of Science (MS)
Year Degree Awarded
Date (Title Page)
Library of Congress/MESH Subject Headings
Cooking; Nutritive Value
Loma Linda University Libraries
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.
Black, Patricia Hall, "Selection, Organization and Nutritional Computation of Recipes for a Cookbook" (1965). Loma Linda University Electronic Theses, Dissertations & Projects. 664.
Loma Linda University Electronic Theses and Dissertations
Loma Linda University. Del E. Webb Memorial Library. University Archives