[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 54.146.169.191. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Article
September 1950

Rose's Laboratory Handbook for Dietetics.

Arch Intern Med (Chic). 1950;86(3):490. doi:10.1001/archinte.1950.00230150173018

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.

Abstract

This book of Mary Swartz Rose served through its four earlier editions, as its title implied, as a vade mecum for dietitians and others who had to deal with the calculation of food values and food requirements in the planning of dietaries. It it well to have it continued and brought up to date in a fifth edition by incorporating much of the recently acquired quantitative data on food composition. The principal food tables, as revised, provide data not only on calorie values and values for protein, fat and carbohydrate but also values for calcium, iron, vitamin A, thiamine, ascorbic acid and riboflavin. The values are expressed not only per pound but per ounce, per hundred grams and in household measures. In addition, given in supplementary tables, are data on essential amino acids, copper, manganese, iodine, oxalic acid, vitamin D, niacin, biotin, choline, pantothenic acid, para-aminobenzoic acid, pyridoxine, and vitamin

First Page Preview View Large
First page PDF preview
First page PDF preview
×