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January 8, 1938

A Laboratory Handbook for Dietetics

JAMA. 1938;110(2):151. doi:10.1001/jama.1938.02790020065028

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For many years this has been a standard textbook for college laboratory classes in dietetics and an invaluable source of reference material for all those concerned with practical problems in dietetics. In the eight years since the publication of the third edition, much new information has accumulated concerning the mineral and vitamin content of foods. In consequence, the tables giving mineral elements and vitamins have not only been completely recalculated but almost doubled in size. The average vitamin values are reported in terms of Sherman units. These values have been selected after careful consideration of the published analyses, which necessarily vary widely for the same kind of food, owing to differences in variety, maturity, climate and soil. They are intended primarily to give a basis for comparison of the relative vitamin potency of various foods. The tables of vitamin values are particularly useful, because figures for cooked foods have been

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