By Robert Hutchison, M.D., F.R.C.P., Physician to the London Hospital and to the Hospital for Sick Children, Great Ormond Street, and V. H. Mottram, M.A., Professor of Physiology at King's College of Household and Social Science, University of London. Seventh edition. Cloth. Price, $7.25. Pp. 630, with 33 illustrations. Baltimore: William Wood & Company, 1933.
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This summation of established knowledge and important data on the science of foods and dietetics has been brought down to the date of publication. It is a valuable textbook for students and practitioners of medicine and those desiring a general basic knowledge of foods and nutrition. All classes of common foods and the important problems of nutrition are given appropriate attention. References to important original papers are given in footnotes. The subject matter is simply and clearly presented.
Food and the Principles of Dietetics.. JAMA. 1933;101(12):953. doi:10.1001/jama.1933.02740370057038