By Fairfax T. Proudfit, Instructor in Nutrition and Diet Therapy, University of Tennessee, College of Medicine & College of Dentistry. Sixth edition. Fabrikoid. Price, $2.75. Pp. 834, with illustrations. New York: Macmillan Company, 1934.
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This completely revised edition, including several new chapters, presents latest methods of teaching the fundamental principles of nutrition in health and disease as approved by the American Dietetic Association and the American League of Nursing Education. The text follows the approved outline of courses in Dietetics for Nurses published by the American Dietetic Association (revised edition, 1933). Normal nutrition is stressed throughout. Pathologic conditions are so described as to give the student nurse a good understanding of the relationship between the physician's diet orders and the symptoms of the patient and laboratory reports on his condition. The revisions in this edition are chiefly the result of extended experience in teaching nutrition and diet in disease to nurses and students of dental hygiene, medicine and dentistry. The laboratory class work includes preliminary lessons on the foods to be prepared, their place in the diet, and substitutes for varying the menu. Part
Nutrition and Diet Therapy: A Textbook of Dietetics. JAMA. 1934;103(26):2052. doi:10.1001/jama.1934.02750520054030