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July 16, 1910

The Elements of the Science of Nutrition.

JAMA. 1910;55(3):240-241. doi:10.1001/jama.1910.04330030062030

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This is an important publication and deserves more than passing notice. Not only does this bring the whole subject up to date, but several of the chapters are practically rewritten, so great has been the advance in knowledge since the appearance of the first edition three years ago.

In the introductory chapter the author reviews the progress in our knowledge of nutrition, beginning with the "Aphorisms" of Sanctorius and following with a rather detailed account of the work of Lavoisier, Liebig, von Voit, Pettenkoffer, Pflüger, Rubner, and many others less widely known. Some fundamentally important truths of nutrition may well be quoted in the author's concise terms: "Metabolism in the body is not proportional to the combustibility of the substance outside the body; but protein, which burns with difficulty outside, metabolizes with the greatest ease; then carbohydrates; while fat, which readily burns outside, is the most difficultly combustible in the

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