By William Tibbles, LL.D., M.D., L.R.C.P., M.R.C.S., L.S.A. Medical Officer of Health, Fellow of the Royal Institute of Public Health, etc. Octavo, 627 pages. Cloth, $4.00, net. Lea & Febiger, Publishers, Philadelphia and New York, 1914.
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With the growing interest in metabolism and nutrition, as well as the desire for greater accuracy of feeding in health and disease, there is a demand for books containing the essential data. The present work finds some well-established competitors, yet it promises to make itself a field. It is well arranged ; the various divisions are well balanced. The statements of facts and the discussions of unsettled questions are on the whole accurate and fair. On some points improvements might be made. Thus, the table of heat values of various foods gives the amounts in ounces, but as many diet kitchens are equipped with metric weights it would hasten the wider use of the metric system if amounts were given in grams as well. The discussion of the digestibility and absorption of foods is clear and sufficiently comprehensive and the same may be said of the important subjects
Dietetics : or Food in Health and Disease.. Arch Intern Med (Chic). 1915;XVI(2):340. doi:10.1001/archinte.1915.00080020194012