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The busy physician pressed for time to explain the "whys" and "wherefores' of necessary diet restrictions to his patients with cardiac conditions will welcome this booklet of the American Heart Association. Useful facts and practical directions are presented in simple, nontechnical language easily understood by the average patient. Tables of the sodium content of foods and water supplies are included in the appendix. This manual, prepared by the Department of Nutrition at Harvard University, has been reviewed and accepted by the Council on Foods and Nutrition of the American Medical Association.
Food for Your Heart: A Manual for Patient and Physician.. JAMA. 1953;152(15):1492. doi:10.1001/jama.1953.03690150096038