[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
March 15, 1913

A Laboratory Hand-Book for Dietetics.

Author Affiliations

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.

JAMA. 1913;60(11):856-857. doi:10.1001/jama.1913.04340110062039

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


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.

First Page Preview View Large
First page PDF preview
First page PDF preview