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This "Manual of Nutrition" is an outgrowth of the one first, prepared in 1945 by Dr. Magnus Pyke. In brief compass, but with surprising completeness, it runs the gamut from an introduction to the science nutrition to matters of cooking, preparing meals, and achieving various dietetic ends which may be of interest to physicians. It is a handy reference book from which to obtain information about the vitamin content of common foods, their caloric value, and the function of various vitamins in human and mammalian metabolism.
William B. Bean, M.D.
Bean WB. Manual of Nutrition.. AMA Arch Intern Med. 1958;101(3):676-677. doi:10.1001/archinte.1958.00260150164028