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This volume is intended for the practitioner, the student and the nurse. The authors have accomplished with marked success the adaptation of the work to these different classes. The student will find in it a clear statement of the principles of dietetics, while the practical application of these principles in the treatment of different diseases occupies about two-thirds of the book and forms a reliable guide to the physician in selecting the diet and to the nurse in preparing and administering food. Digestion and the nature and composition of food are first discussed and the results of recent investigations are fully set forth, so that the work may be said to be well up to date. Occasionally one sees evidence that newer knowledge has not modified older statements as when the results of Chittenden's investigations, indicating that the amount of proteid required is far lower than has been supposed, is
Diet in Health and Disease.. JAMA. 1906;XLVII(25):2104. doi:10.1001/jama.1906.02520250058016