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August 24, 1946

Chemistry of Food and Nutrition

JAMA. 1946;131(17):1466. doi:10.1001/jama.1946.02870340072030

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The borders of our knowledge are being pushed forward rapidly, and it is difficult for both the student and the practitioner to keep abreast of the latest developments in this rapidly expanding field. Patients in all walks of life present problems in nutrition. In fact, it has been said that every patient presents a nutritional problem to the keen and well informed observer. For all those interested in the principles of food chemistry and nutrition as a basis for the study of how this branch of science is related to the maintenance of health, this book offers an excellent guide. Although designed primarily for use in the college classroom, it offers to the physician who is interested in both the maintenance of health and the treatment of disease much basically important information. In its latest edition each chapter has been brought up to date or rewritten and two new chapters

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