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This volume consists of a number of essays on dietetic subjects. In the introduction E. P. Cathcart discusses the importance of the diet in the management of the sick and observes that there might be some advantage to the variations in the daily food intake which undoubtedly occur in daily life. "No one," says he, "except in the most exceptional of circumstances, would advocate keeping an individual in a room of relatively high uniform temperature. Change and variety, generally speaking, are physiologically sound." The twenty-eight chapters discuss such problems as practical dietetics, sickroom menus and recipes, the dispensing of special diets, diets in the treatment of acute fevers, pulmonary tuberculosis, gastric diseases, constipation and other intestinal disorders, diseases of the liver and biliary system, endocrine disorders, diabetes mellitus, disorders of the cardiovascular system, kidney disease, nervous and mental disorders, allergic conditions, dermatologic diseases, rheumatism and gout, and diet in pregnancy
Diet in Health and Disease. JAMA. 1940;114(1):84. doi:10.1001/jama.1940.02810010086031