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This book is primarily designed for the nonprofessional concerned with the broad subject of foodstuffs. It will find its most useful field as a reference book in the libraries of teachers of home economics, housewives, and women's clubs. The greater portion (277 pages) of the volume is devoted to detailed descriptions of food materials, their production, cultivation, composition, transportation and use in the home menu. In this respect it resembles an encyclopedia of foods. The account is fairly complete and includes many of the more exotic foodstuffs, such as chayote, orzata, topepo, chinkapin, banana flour, tangelo, cardoon and udo, which might not be found in many food books. The second portion (sixty-five pages), as stated in the introduction by the author, is intended as a brief discussion of the broad subject of food in disease. Therefore, the cursory treatment of many of the subjects leaves much unanswered in the mind
Foods in Health and Disease.. JAMA. 1932;99(5):415. doi:10.1001/jama.1932.02740570061044