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Article
March 31, 1900

A PHYSIOLOGIC CONSIDERATION OF THE FOOD VALUE OF ALCOHOL, WITH ESPECIAL REFERENCE TO THE EXPERIMENTS OF PROFESSOR W. O. ATWATER, CONTAINED IN BULLETIN NO. 69 OF THE UNITED STATES DEPARTMENT OF AGRICULTURE.

Author Affiliations

Formerly Professor of Materia Medica and Therapeutics, and of Clinical Medicine in the Medico-Chirurgical College; Associate Professor of Laryngology in the Philadelphia Polyclinic and College for Graduates, etc.; Professor of Hygiene in the Medico-Chirurgical College of Philadelphia PHILADELPHIA.

JAMA. 1900;XXXIV(13):792-796. doi:10.1001/jama.1900.24610130024001i
Abstract

It has been remarked that the medical men of the present day are distinguished above all who have preceded them by their practical knowledge of dietetics. It may with equal truth be said that the people of the present day exhibit more intelligent interest in the discussion of sanitary problems, both public and private, than any preceding generation, and this interest appears to be steadily increasing. In fact, it is a most encouraging sign of our advance in civilization, and a favorable evidence of our culture at this end of the century, that so large a proportion of the community is demanding exact information as to the positive and economic value of the various alimentary substances offered to man as his daily food. Probably there is no other substance of this kind which is attracting more general attention at this time than alcohol, nor about which the desire for an

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