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This book is intended for the guidance of the physician in providing the greatest possible benefits to the patient from use of properly selected diets. In many cases there is no therapeutic effect to be derived from the most careful selection of food types, but in such cases proper selection at least can be of value in lightening the burdens of the body.
In the brief introductory discussion covering the basic facts of nutrition, new developments of practical significance in this field are touched on. A question might be raised concerning the classification of vitamins given here as Council accepted and not accepted. A clearer understanding of their status would probably result from their differentiation as those whose significance in human nutrition is now established and those whose relationship to human nutrition is not yet determined.
The body of the book consists of diet lists for some thirty disease conditions
The Diet Therapy of Disease: A Handbook of Practical Nutrition. JAMA. 1944;126(2):137. doi:10.1001/jama.1944.02850370075033