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May 16, 1953

Chemistry of Food and Nutrition.

JAMA. 1953;152(3):290. doi:10.1001/jama.1953.03690030090035

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This latest edition of Dr. Sherman's widely used textbook continues to uphold the high standards of the previous editions. The tremendous forward strides in the ever-increasing knowledge of nutrition since the previous edition in 1946 have made it necessary for every chapter to be revised; many have had to be completely rewritten. There are entirely new chapters on folic acid, vitamin B12, and the citrovorum factor. The last two chapters, which deal with trends in food consumption and the improvement of normal nutrition, illustrate the reasons why the science of nutrition is assuming such a commanding role in the life and health of every person. While designed primarily for use as an undergraduate textbook, it should be extremely valuable to the physician who desires a comprehensive, up-to-date discussion of the general subject of nutrition.

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