Nabham G; Weber C; Berry J. 1979. Legumes in the Papago-Pima Indian Diet and Ecological Niche. The Kiva 44:173-190

Nabhan G. 1980. Papago Indian Floodwater Fields and Tepary Bean Protein Yields. Ecology of Food and Nutrition 10:71-78

Nalbandian, A., J.G. Bergan, P.T. Brown. 1981Dec. Three generations of Armenians: food habits and dietary status. Journal American dietetic Association 7996): 694-699.

Abstract: Changing food habits during acculturation were examined in a group of 75 Armenians spanning 3 generations. Data were collected on demographic factors, the use of 52 traditional foods and mixed dishes, and a 5-day dietary intake. The greatest changes were noted between the first generation (over 50 years old) and the second (between 30 and 50 years old). The greatest decreases in consumption over 3 generations were recorded for such foods as cheese, lamb, barley, squash, khorovadz, gololag, and okra stew. The only food consumed consistently was rice pilaf. The only food consumed significantly more frequently by the third generation was milk. Reasons for discontinuation of ethnic food habits were dislike, unavailability, inconvenience, and expense. Expressions of ethnic symbolism were measured by language usage and name changes; there was an inverse relationship between degree of ethnicity and degree of food habit change. Average nutrient intakes were generally adequate except for calcium in first and second generation women, and iron in 100% of second and third generation women.

Nash, M. 1963. Burmese Buddhism in everyday life. American Anthropologist 65: 285.

Nash, M. 1965. The Golden Road to Modernity: Village Life in Contemporary Burma. John Wiley, New York.

National Academy of Sciences 1961.Progress in Meeting Protein Needs of Infants and Preschool Children. Publication No. 843. National Research Council, Washington, D.C. , pp. 569.

National Cancer Foundation. 1995. Eating healthy the American Indian Way. Albuquerque, N.M.: Indian Health Service, Diabetes Program Headquarters West.

National Cancer Institute, Indian Health Service Diabetes. 1995. Why all the talk about fiber?: eating healthy the American indian way. Developed by National Cancer Institute. Indian Health Service, Diabetes Program Headquarters West. Albuquerque, NM, 5300 homestead Rd., NE, Albuquerque. 87110.

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National Planning Association-Washington DC.

1. China's Relief Needs, 1945

2. UN RRA: gateway to Recovery, 1944

3. Relief for Europe, 1944

4. Food for Europe After victory, 1944.

National Research Council,. 1943. Manual for the Study of Food Habits. no. 198. The Problem of Changing Food Habits.

Nayar, T.S., S. Binu, P. Pushpangadan. 1999. Uses of Plants and Plant Products in Traditional Indian Mural Paintings Economic Botany 53: 41-50.

Nelson, Marie Clark. and Ingvar Svanberg. 1993. Coffee in Sweden: A question of morality, healath, and economy. Food and Foodways 5(3): 239.

Nelson, Marilyn. 1946. Current Comment: Observations of dietary intake in two children's homes. Journal of the American Dietetic Association 22(11): 1006-1012.

Nelson, Paul E. 1950. Relation of price to food selection. Journal of the American Dietetic Association 26(10): 769-770.

Nesbitt, Estelle. 1938. Current Comment: Nutrition work in China. Journal of the American Dietetic Association 14(6): 445-447.

Newberry, J.S. 1887. Food and Fiber. Plants of the North American Indians. Popular Sciences Monthly 32: 31-46.

Newburgh, L.H. 1948. Obesity in children. Journal of the American Dietetic Association 24(5): 416.

Newman Chinese Food Habits in the United States- Wok's Cooking Jacqueline Newman

Newman, V. et al. 1991. Nutrient intake of low-income Southeast Asian pregnant women. The Journal of the American Dietetic Association 91(7): 793.

Newman, Jacqueline M., Elaine kris Ludman. 1985Winter. Chinese elderly: Food habits and beliefs. Journal of Nutrition for the Elderly. 4(2): 3-13,

Extract: This paper investigated food habits of 2 Chinese populations, one in China, the other in the United States. Investigated were: difficulty in obtaining food items, beverages consumed at meals, the number of main meals, people eating them, number of dishes served and use of special foods for the elderly. Responses received from 337 or 90% indicated that foods were not difficult to obtain. Ninety percent drank soup at meals, 27% tea and 20% water. Other beverages were 10% or less. Main meals eaten, their number and people eating with the respondents varied but few differences exceeded 10%. Special foods were bought for the elderly by 58% and about half were foods high in protein. Overall, similarities were more striking than differences.

Newman, Jacqueline M. 1984. Chinese food habits. Part II: Regional differences. Foodtalk 6(4): 1, 5-7.

Abstract: An overview discusses the types of foods consumed and preparation methods practiced in the 4 culinary regions of China (Eastern, Southeastern, Southwestern, and Northwestern China). To illustrate: in Eastern China rice and tea varieties and gastronomes are plentiful, the long-cooked dishes have rich flavor and sweet taste, and meatless dishes of soybean curd are common in Shanghai; the abundance of the Southeast permits a variety of dishes reported to exceed 400,000 in number, with rice as the staple, combined with cabbage and other vegetables; the dishes of the Southwest are similar to but different from other China regions, including hot and sour soup, twice-cooked pork, dry-fried beans, etc.; the Northeast dishes include duck, chicken, and fish, with starch noodles, pancakes, and steamed breads often used in place of rice. A variety of other dishes indigenous to the individual areas are identified.

Newman, Jacqueline M. 1983April. Food habits: Yours, mine and ours. Environmental Nutrition Newsletter 6(4): 1-2.

News Notes. 1942. The food front in Britain. Journal of the American Dietetic Association 18(12): 856.

News Notes. 1944. Food in Wartime Sweden. Journal of the American Dietetic Association 20(4): 286.

News Notes. 1944. Starvation and rehabilitation in Norway. Journal of the American Dietetic Association 20(4): 286.

Ngamsomsuke, K., Kamol, P. Saenchai, P. Promburom, and B. Surapom. (1987). Farmers Attitudes Toward Forest Plantation and Conservation Farming in Selected Villages of the Phu Wiang Valley, Khon Kaen. Khon Kaen, Thailand: FAO IUNDP Report: Integrated Development of the Phu Wiang Watershed Project. Khon Kaen University.

Ngarmsak, T. (1987). Status and Nutritional Importance of Unconventional Food Crops in Thai Diets: Report Submitted to the Regional Office for Asia and the Pacific Region (PAPA) . Bangkok, Thailand: Food and Agricultural Organization.

Nguyen, T. et al. 1983. Food habits and preferences of Vietnamese children. The Journal of School Health. :144-147.

Tapioca and Tapioca Flour: Consumption and Potential Lorraine L. Niba and Fatimah L. C. Jackson

Niederberger, Christine. 1979January12. Early sedentary economy in the basic of Mexico. Science 203: 131.

Summary Artifactual and nonartifactual evidence from the lacustrine shores of the Chalco-Xochimilco Basin suggest the existence of fully sedentary human communities in the Basin of Mexico from at least the sixth millennium B.C.

Niethammer, Carolyn J. 1974. American indian food and lore. With a foreword by Ann Woodin. Macmillan, New York.

Nitecki, Matthew H. and Doris V. Nitecki, Eds. 1986. The Evolution of Human Hunting. Plenum, New York, viii, 464 pp. illus.

Nizzaridini, G. and N.F. Joffe. 1943. Italian Food Patterns and Their Relationship to Wartime Problems of Food and Nutrition. Committee on Food Habits, National Research Council, Washington, D.C.

Nkunzimana, J., J.A. Zee, H. Turgeon-O'Brien, J. Marin. 1997. Identification and characterization of traditional diets from Burundi by multivariate analysis. Ecology of Food and Nutrition 36(5): 385-399.

Abstract: Multivariate analyses were applied to food habits in_ Burundi in order to identify typical food combinations_ and to determine the extent to which these patterns are_ compatible with nutritional adequacy and diversity._ Eight criteria were used in cluster analysis: food_ intake (g/pers/day), energy intake, protein, lipid,_ carbohydrates, calcium, iron and vitamin C intakes._ Macronutrients expressed as a percentage of total energy_ intake were also taken into account in order to_ differentiate diets on a qualitative basis. Six_ clusters, each containing 5 to 12 meals, were identified_ as the most representative of Burundian diets in rural_ areas. These meal clusters were discriminated by their_ calcium, energy, protein and iron contents. In_ comparison with nutritional guidelines, most of them_ failed to meet the recommendations. The results obtained_ may be beneficial to nutrition educators and policy_ makers in targeting food programs and education efforts_ to improve diet adequacy.__

Norbu, T.J. and Colin Turnbull. 1968. Tibet. Simmon & Schuster, pp. 352.

Normile, Dennis. 1997January 17. Yangtze seen as earliest rice site. Science 275: 309.

Excerpt: the cultivation of rice - a potent symbol of civilization for many Asian nations -- may have occurred first along the middle Yangtze River in central Cina, according to preliminary findings by a team of Japanese and Chinese archaeologists. If confirmed, the findings, described at an international meeting held here last month, would move back the date -- and narrow the location --of the earliest domestication of this important crop.

Nutrition and the War. 1942. Italian food patterns. Journal of the American Dietetic Association 18(10): 684-686.

Nutrition and the War. 1942. Lunches for workers in defense industries. Journal of the American Dietetic Association 18(10): 682-684.

Nutrition and the War. 1943. Food rations in other countries. Journal of the American Dietetic Association 19(2): 122-124.

Nutrition and the War. 1943. Invalid diets and food rationing. Journal of the American Dietetic Association 19(5): 361-362.

Nutrition and the War. 1944. Child nutrition: Mexico, Egypt, Belgium, India. Journal of the American Dietetic Association 20(October): 616-618.

Nygreen, Mary Sizer. 1954. Current Comment: Foods eaten by college students. Acceptability, adequacy, and cost. Journal of the American Dietetic Association 30(4): 359-362.

Updated: Tuesday, October 13, 2009.