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The book presents in a well organized and understandable manner a great deal of practical information. This information is developed from a discussion of the nutritive elements of food in the early chapters to discussion of the foods themselves classed according to the popular grouping of basic food types. Many historical and comparative economic facts of interest are brought in. Nutritional information is presented here with little use of technical terms. The material is up to date, with chapters containing many suggestions on how to meet the problems of essential food shortages with judicious purchasing, care in preparing food and methods of home preservation. The reference sources with each chapter and the many tables of nutritive values of foods at the end of the book increase its worth as an excellent source of nutritional information for those who are interested in general aspects of foods and their consumption.
An Introduction to Foods and Nutrition. JAMA. 1944;124(8):542. doi:10.1001/jama.1944.02850080070041