By Florence Willard, Chairman of the Department of Home Economics, Washington Irving High School, New York City, N. Y., and Lucy H. Gillett, Superintendent of the Nutrition Bureau, N. Y. A. I. C. P., New York City, N. Y. Second edition. Leatherette. Price, $1.40. Pp. 290, with 28 charts. New York: Macmillan Company, 1930.
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This textbook on dietetics is intended as a help to teachers to present the principles of nutrition in a simple yet scientific manner in the last year of junior high school or any year in senior high school. The subject matter is arranged for one year of five recitation periods per week. Problems, questions and references accompany the chapters. The purpose is to awaken the interest of the youthful student in the more prominent facts of the newer knowledge of nutrition, to make him conscious of habits of food health, to provide a simple understanding of the chemistry of foods, and to teach him how to select the food he needs. The subject matter is presented with a view to practical application. Chapters are devoted to the energy value of food, energy requirements of individuals, composition of foods, mineral elements and vitamins. The latter half of the book considers practical
Dietetics for High Schools: A Textbook in Nutrition and Food Economics.. JAMA. 1930;95(25):1937. doi:10.1001/jama.1930.02720250059040