[Skip to Content]
[Skip to Content Landing]
May 12, 1923

Food and the Principles of Dietetics.

JAMA. 1923;80(19):1404. doi:10.1001/jama.1923.02640460054040

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 volume has had a special place among important books on dietetics, since it deals primarily with principles rather than with menus and preparations. The last previous edition was published in 1916, since which time the author has had the experience of aiding the British government in war rationing. Unlike most English authors, he has not been inclined to accept blindly the claims of manufacturers as to the special nutritive values of various proprietary preparations. For example, consider this statement: "Preparations, such as Bovril and Oxo, to which meat fibre has been added, may theoretically be regarded as food, but contain far too little protein to admit of their ever being able to contribute appreciably to nutrition." While there is a vast amount of tabular data, concerning both natural and artificial foods, the author leaves it largely to the reader to construct suitable menus and diets on the basis of

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