From the Division of Nutrition, Departments of Medicine and Biochemistry, Vanderbilt University School of Medicine, Nashville, Tenn.
Presented at the Symposium on Clinical Nutrition, sponsored by the Council on Foods and Nutrition, in cooperation with the Medical Society of the District of Columbia at the Clinical Meeting of the American Medical Association, Washington, D.C., Nov. 30, 1960. Philip L. White, Sc.D., Secretary.
Council on Foods and Nutrition. JAMA. 1962;180(1):49-55. doi:10.1001/jama.1962.03050140051011