By Fairfax T. Proudfit, Instructor in Nutrition and Diet Therapy, University of Tennessee School of Nursing. Fifth edition. Leatherette. Price, $2.75. Pp. 705, with illustrations. New York: Macmillan Company, 1930.
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The author is well aware of the present recognition by the medical profession of the value of nutrition as an influential factor for the maintenance of health. The subject matter is developed from and based on knowledge of the proper nutrition of the normal body. This method of treatment gives an appropriate understanding of the indicated nutrition of the disorganized body under disease conditions. The book is of especial usefulness for schools of nursing and for handy reference for the trained nurse in her practice. The section on laboratory or diet kitchen work is devoted to practical instruction on special feeding methods, the preparation of the tray, methods of preparation of individual foods, data on food equivalents, and many special recipes for certain diseases. The appendix includes the usual dietetic tables on food composition and food values in terms of standard units, height and weight tables and a group of
Nutrition and Diet Therapy: A Textbook of Dietetics.. JAMA. 1931;96(18):1535. doi:10.1001/jama.1931.02720440083050