Книга: Mary Swartz Rose «Everyday Foods In War Time (1918)»
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Серия: "-" Книга представляет собой репринтное издание 1918 года (издательство "New York, Macmillan Company" ). Несмотря на то, что была проведена серьезная работа по восстановлению первоначального качества издания, на некоторых страницах могут обнаружиться небольшие" огрехи" :помарки, кляксы и т. п. Издательство: "Книга по Требованию" (1918)
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Mary Swartz Rose
Mary Swartz Rose (October 31, 1874 – February 1, 1941) was an influential American laboratory scientist and educator in the fields of nutrition and dietetics.
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Education
Rose graduated from high school in 1892, valedictorian of her class. She graduated from Denison University in 1901, in Liberal Arts. In 1906 she received a B.S. in Household Arts from Teachers College, Columbia University. She then went to Yale University, where she received her PhD (studying under Lafayette Mendel) in Physiological Chemistry in 1909.[1][2]
Career
After her graduation from Yale, Rose began a career at Columbia University Teachers College that lasted the rest of her life. Rose and Henry Sherman created the nation's first program in nutrition there.[3] From 1910 to 1923 she was named Professor of Household Arts. From 1923 onward, she was Professor of Nutrition. Rose was famous both as an educator and as a laboratory scientist, as the titles of her works show. She was a prolific author, and wrote both scientific and technical works and pamphlets designed to educate ordinary citizens in the consequences of scientific advances on food selection, preparation, and nutritional planning. Rose worked associated with Herbert Hoover during the years of World War I, produced scientific recipes and balanced menus for the military, and played a part in the development of Army rations.[4]
Awards and Honors
Rose was a founder of and the fifth President and first woman President of the American Institute of Nutrition[3]; on the Council on Foods and Nutrition of the AMA; and on the Nutrition Commission of the health organization of the League of Nations.[3] The Greater New York Dietetic Association named an annual lectureship in her honor. The American Dietetic Association named a fellowship in her honor.[1] The American Society for Nutrition and the Council for Responsible Nutrition present two awards in her name for research on safety and efficacy of bioactive compounds for human health. Columbia University Teachers College named a professorship in her honor.
Family
Rose was born in Newark, Ohio, the first of five children of Hiram Swartz and Mary Jane Davies. In 1910 she married Anton Rose, another chemist she had met at Yale. Anton Rose subsequently received his PhD in Chemistry at Columbia University and ultimately worked for the Prudential insurance company. They had one son in 1915. Rose died of cancer and was buried in Granville, Ohio. One of Rose's hobbies was to make crossword puzzles based on amino acids.[1][2]
- Nutrition investigations on the carbohydrates of lichens, algae, and related substances (1911) 382pp
- Laboratory Handbook for Dietetics (1912; 4th ed. 1937)
- Feeding the family (1916) 449pp
- Everyday foods in wartime (1918) 92pp
- Foundations of nutrition (1929) (Mary Swartz Rose, Grace MacLeod, Clara Mae Taylor)
- The relation of diet to health and growth of children in institutions, with a method of evaluating dietaries and a three-weeks dietary conforming to the standards proposed (1930) (Mary Swartz Rose, Cora Emeline Gray, Katherine Lois Foster) 128pp
- Teaching nutrition to boys and girls (1932) 198pp
- Child nutrition on a low-priced diet (1935) 109pp
- Food values of recipes in shares and vitamin units (1936) (Mary Swartz Rose, Clara Mae Taylor) 38pp
- ^ a b c Reynolds, Moira Davison (2004). American women scientists: 23 inspiring biographies, 1900-2000. McFarland & Company. pp. 43. ISBN 9780786421619. http://books.google.com/books?id=xkaLjEuHPq8C&pg=PA42&dq=mary+swartz+rose&hl=en&ei=IzqZTZe-HejeiAK62eicCQ&sa=X&oi=book_result&ct=result&resnum=2&ved=0CC4Q6AEwAQ#v=onepage&q=mary%20swartz%20rose&f=false.
- ^ a b Hunt, Janet R. (November 2003). "Two Women Who Contributed to Early Vitamin and Mineral Research: Mary Swartz Rose and Helen T. Parsons". The Journal of Nutrition (The American Society for Nutritional Sciences) 133: 3685–3689. ISSN 1541-6100. http://jn.nutrition.org/content/133/11/3686.full. Retrieved 3 April 2011.
- ^ a b c "Professor Isobel Contento Named Rose Chair". Teachers College Columbia University. 1 June 1999. http://www.tc.columbia.edu/news/article.htm?id=3653. Retrieved 3 April 2011.
- ^ Levine, Susan (2008). School lunch politics: the surprising history of America's favorite welfare program. Princeton University Press. pp. 36. ISBN 978-0691050881. http://books.google.com/books?id=PCAMISajIooC&pg=PA203&dq=mary+swartz+rose&hl=en&ei=lj2ZTaTsG5TKiAKR8KGdCQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCcQ6AEwADgy#v=onepage&q=mary%20swartz%20rose&f=false.
- Rossiter, Margaret W. (1984). Women scientists in America: struggles and strategies to 1940. The Johns Hopkins University Press. ISBN 978-0801825095.
- Works by Mary Swartz Rose at Project Gutenberg
- Works by or about Mary Swartz Rose in libraries (WorldCat catalog)
- 1874 births
- 1941 deaths
- American non-fiction writers
- American food writers
- Cookbook authors
- Nutritionists
- Dietitians
- Columbia University faculty
- Education writers
- Information and reference writers
- Denison University alumni
- Teachers College, Columbia University alumni
- Yale University alumni
Источник: Mary Swartz Rose
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| Автор | Книга | Описание | Год | Цена | Тип книги |
|---|---|---|---|---|---|
| Mary Swartz Rose | Everyday Foods In War Time (1918) | Книга представляет собой репринтное издание 1918 года (издательство "New York, Macmillan Company" ). Несмотря на то, что была… — Книга по Требованию, - Подробнее... | 1918 | 687 | бумажная книга |
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