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As the author points out, this book is not considered to be another addition to the numerous books of dietetics already existing but attempts to be a reliable guide for the patient who is confined to a dietary regimen without being familiar with medical terms and culinary arts. According to this purpose, calories and weight measures are abolished entirely and spoons, glasses and plates are frequently used as terms. While the book does not bring anything new in conception of disease and dietary regimen, the physician may find numerous valuable and practical hints as to variety and preparation of food within a calculated diet. This holds particularly for the diseases of the gastro-intestinal tract, while nephritic and diabetic diets are discussed somewhat less in detail. Liver diet, basic and acid forming diet, ketogenic diet, are mentioned but limited to a few lines. The third and largest part of the book
Praktische Diätetik mit über 500 Kochrezepten für diätetische Behandlung für Ärzte und Patienten.. JAMA. 1933;100(16):1283. doi:10.1001/jama.1933.02740160067045