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This is a most readable book on foods and diet, a book which contains an extraordinary amount of information. It includes discussions of calories, the cost of food, the physiology of appetite and digestion, the components of our diet, the nutritional value of foods in general, food sensitivities, the diet in various disease conditions, and peculiar schools or "systems" of dieting. There is appended a considerable amount of tabular material regarding diets and food values in terms of carbohydrate, protein and fat. There is a suitable index. Practical suggestions are included in every chapter and the book is a useful guide to those who wish to "eat for health." Humorous touches deftly applied render the scientific facts mentally digestible. The book is dedicated to Anna Mantel Fishbein, "whose culinary accomplishments," writes the author, "in the younger years of my married life and whose graduate studies in this field in later
Your Diet and Your Health. JAMA. 1937;109(15):1226. doi:10.1001/jama.1937.02780410064035