By Henry C. Sherman, Ph.D., Professor in Columbia University. Second edition. Cloth. Price, $2. Pp. 454, with 16 illustrations. New York: The Macmillan Company, 1918.
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In the presentation of his theme the author discusses first the chemical nature and the nutritive functions of the substances that serve as sources of energy in nutrition; then the nutritive requirements interms of energy; protein; the more prominent inorganic elements and the vitamins, and finally the bearing of the various factors of food value on the problems connected with the economic use of food. Such is the scope of a work that has deservedly reached a second edition and will in the years to come reach many more because of its logical and simple style, its accuracy, and its delightful presentation. Every physician who wishes to inform himself in a general way of the present status of our knowledge of the nutrition of man will find the book a short but invaluable and reliable text giving all essential facts. The excellent bibliography makes it readily possible to obtain information
Chemistry of Food and Nutrition.. JAMA. 1918;71(14):1162-1163. doi:10.1001/jama.1918.02600400062029