Food production and consumption practices in a selected group of North Carolina homes
- UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
- Cleo Brendle (Creator)
- Institution
- The University of North Carolina at Greensboro (UNCG )
- Web Site: http://library.uncg.edu/
- Advisor
- Mabel Campbell
Abstract: The purpose of this study was to determine the food consumption practices of 68 school girls and food production and consumption practices of 62 North Carolina homemakers. Food consumption records were secured for one week. Data were analyzed to show pupil acceptance of foods, adequacy of the diets of both groups, and production and preservation practices of the homemaking group. None of the pupils or families had an adequate diet. Whole grains were most inadequate in the diet of both groups, followed in order named, by green and yellow vegetables, and citrus fruits and tomatoes. The pupil diets were more nearly adequate in lean meat and eggs, and other fruits and vegetables. The family diets were better in milk and eggs. Food production was adequate in from one-third to one-half of the families, and preservation of fruits and vegetables was adequate in one-half of the families.
Food production and consumption practices in a selected group of North Carolina homes
PDF (Portable Document Format)
10960 KB
Created on 1/1/1941
Views: 268
Additional Information
- Publication
- Thesis
- Language: English
- Date: 1941
- Subjects
- Food consumption $z North Carolina
- Family farms
- Nutrition