By E. V. McCollum, Ph.D., Sc.D., Professor of Chemical Hygiene, School of Hygiene and Public Health, Johns Hopkins University, Baltimore, and Nina Simmonds, Sc.D. (Hygiene), Associate Professor of Chemical Hygiene, School of Hygiene and Public Health, Johns Hopkins University, Baltimore. Cloth. Price, $1.50. Pp. 143. Baltimore, 1925.
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This booklet, written primarily for the general public, gives in simple form the fundamental facts that every person ought to have relative to the human diet. It tells what is actually known concerning the vitamins A to D; it points out the importance of mineral salts and of proteins, carbohydrates and fats. It discusses foods of vegetable and animal origin, and the general question of hygiene of the digestive tract. Several chapters concern scientific reduction of weight, and the book concludes with a system of diet for promoting health, accompanied by numerous suggestive dietaries. The language throughout is simple, the discussions informative and interesting, making the book one that should appeal to every reader, lay or medical. Indeed, one might wish that all physicians were fully conversant with the points covered by this volume.
Food, Nutrition and Health.. JAMA. 1927;89(1):52-53. doi:10.1001/jama.1927.02690010052040