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This book presents a survey of the present knowledge of the physiology of food and nutrition. Dr. Cruickshank, a well known authority in the field of nutrition, gives a resume of the history of human dietaries and goes on to discuss the nutrition of various people, dwelling at some length on the nutritional status in England and the effects of wartime rationing on the health of the populace. The physiologic bases of nutrition and dietary planning are clearly presented, along with the social and economic aspects of foods. Although the scope of the book may appear to be broad, it will be found that the author discusses only those subjects which he regards as being of current interest. While the book is intended primarily for the medical student and the practitioner, the directness and clear style of the author make it valuable to any one interested in the contribution of
Food and Nutrition: The Physiological Bases of Human Nutrition. JAMA. 1948;138(14):1067. doi:10.1001/jama.1948.02900140059035