By Henry C. Sherman and Caroline Sherman Lanford, Columbia University, New York. Cloth. Price, $3.50. Pp. 418, with 34 illustrations. New York: Macmillan Company, 1940.
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This book by Dr. Sherman and his daughter is a thoroughly readable and adequate review of the essentials of nutrition. Scientific terms which are not reducible to everyday words are clearly defined in a glossary. After an introductory chapter on the far-reaching significance of the newer knowledge of nutrition on the improvement of life, the subject matter of the book is divided in four sections: (1) the energy aspects of nutrition, (2) the proteins and their amino acids, (3) the mineral elements and (4) the vitamins. The last chapters of the book are concerned with food costs and the values and the problem of better nutrition for the individual. Tables showing the protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin A, vitamin C, vitamin B1, riboflavin and energy value of an extensive list of common foods are provided. These tables represent quantitative data from evidence available to the authors up
Essentials of Nutrition. JAMA. 1941;116(12):1334. doi:10.1001/jama.1941.02820120148038