By Mary Swartz Rose, Ph.D., Assistant Professor, Department of Nutrition, Teachers College, Columbia University. Cloth. Price, $1.10 net. Pp. 127 New York: The Macmillan Co., 1912.
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This little work presents in clear form materials for a laboratory course in dietitics. The general principles for the calculation of the calorie value of foods and the food requirements of various classes of people are laid down. The figures given for the energy requirement of children will be useful for reference, as they are not usually included in such works. The data by which the student is expected to solve dietetic problems are furnished in a large number of tables. The method of solving these problems is given, together with some examples for practice. The book seems well suited for its purpose as a laboratory guide, and might easily be made useful to the practitioner in solving such problems as he may meet in practice.
A Laboratory Hand-Book for Dietetics.. JAMA. 1913;60(11):856-857. doi:10.1001/jama.1913.04340110062039