By James B. Allison, Ph.D., and William H. Fitzpatrick, Ph.D. Price, $4.50. Pp. 84, with 5 tables and 12 figures. Charles C Thomas, Publisher, 301-327 East Lawrence Ave., Springfield, Ill., 1960.
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This 84-page volume should be a joy to any busy scientist wishing to review the thinking on protein as a nutrient. The style is clear, almost terse, but highly readable. Graphs and tables likewise have been refined to be read without prolonged study, and each demonstrates a single, clear-cut concept. Moreover, each statement is carefully documented, and the 290 selected references given are a valuable part of the contribution of the book for the reader who wishes to probe into details.
The subject of dietary protein is covered in eight brief chapters including Basic Concepts, Digestion, Nitrogen Balance, Proteins and Growth, Proteins and Management, Calories and Protein, Nutritive Value, and Plasma and Liver Proteins.
There is one concept not included which is needed by the clinician, and that is the limitations which the proximate composition of foods will place on the interpretation of these data into patient meals. The ratio
Ohlson M. Dietary Proteins in Health and Disease. Arch Intern Med. 1961;107(4):620. doi:10.1001/archinte.1961.03620040146018