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This monograph is probably an elaboration of the series of lectures given by Professor Lorenzini to his students in nutrition. In the first five lectures he covers in an excellent manner the physiologic factors underlying the metabolism of food. The sixth lecture deals rather briefly with the vitamins and ferments. The seventh lecture is a classification of the various foods into their common divisions of proteins, fats and carbohydrates, with a description of the chief foods of each group; also the composition and caloric value of the foods in common use are given. In the remaining seven lectures are given the underlying principles of treatment of the various diseases in which dietary management is important. In the allocation of space it would seem that the dietary problems connected with diabetes are treated too briefly and without sufficient detail for the practical dietetic management of this disease. Unfortunately there is no
Leçons sur l'alimentation: Physiologie, régimes.. JAMA. 1933;101(12):953. doi:10.1001/jama.1933.02740370057039