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This is a reprint of a standard German textbook which makes available data regarding percentage composition of foods from the point of view of protein, carbohydrate, fat, minerals, salts and vitamins. Such tables are invaluable to the scientific dietitian.
Nahrungsmitteltabelle zur Aufstellung und Berechnung von Diätverordnungen für Krankenhaus, Sanatorium und Praxis. JAMA. 1936;106(22):1945. doi:10.1001/jama.1936.02770220081038
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