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Much more is being written at this time and more interest is being taken in material concerning foods and their use by the human body than in almost any other aspect of human physiology. This book is designed to aid the teacher in interpreting the newer knowledge of nutrition to his pupils. The volume is based on established work and numerous competent investigations. It includes chapters on the physiology of digestion, on the requirements of the body of the various food elements and energy, special sections on vitamins, milk and milk products, and various other types of foods. An appendix provides milk standards and sections on distribution of vitamins, iron and other fundamental food substances. The book has an excellent index and will be found to be a good reference work in its field.
Nutrition and Food Chemistry.. JAMA. 1931;96(15):1257. doi:10.1001/jama.1931.02720410067049