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Foreword M L Wilson 3-3
Preface C E Guthe 4-17
Suggestions for the Collection of Data 18-18
The Unit of Study 19-19
Data Are Bases for Action 20-20
Form of This Manual 21-23
Outline of Context 24-24
Type of Preservation of Foods 25-25
Type of Distribution 26-27
Type of Food Consumption 28-28
Type of Post-food Consumption Practices 29-29
Social Organization of Food 30-30
How Food Is Patterned in Relation To Physical Status Age Sex Pregnancy Illness Etc 31-31
Social and Ceremonial Role of Food 32-32
Food Etiquette 33-33
Regional and Other Variations 34-34
Symbolism of Food 35-35
Elimination Patterns Affect Food Attitudes 36-36
Type of Building and Room Facilities Used in Food Processing 37-37
Direction of Change 38-38
The Study of Stability 39-39
Placing a Problem Within the Cultural Context 40-40
Intensive Studies 41-44
The Development of Flexible Methods 45-51
Under What Conditions Can a Diet Be Selected Which Will Meet Physiological Needs Adequately 52-55
Under What Conditions Can Animals Select the More Nutritional Food Mixture From Two or More Possible Choices 56-56
What Effect Does Previous Experience Have on the Selection of Food 57-59
Do Animals Exhibit Preferences and if So What Role Do They Play in the Selection of Food 60-60
Under What Circumstances Can Preferences Be Changed 61-62
What Effect Does Deprivation Have on Feeding Behavior 63-66
In What Way Do Social and Emotional Conditions Influence Behavior Toward Food 67-70
What Type of Behavior Has Been Used To Study Intensity of Hunger 71-73
What Techniques Have Been Developed To Study the Food and Taste Preferences of Human Beings 74-74
What Techniques Have Been Used To Change Food Choices of Human Beings 75-80
What Effect Does Nutrional Status Have on Learning Ability and Performance 81-88
Orientation Bibliography 89-90
Bibliography 91-119
Partial Index To Alphabetical Bibliographies 120-120

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Manual for the study of food habits; report of the Committee on Food Habits (1945)

Chapter: Type of Building and Room Facilities Used in Food Processing

My Academies

Manual for the study of food habits; report of the Committee on Food Habits (1945)

Chapter: Type of Building and Room Facilities Used in Food Processing