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The composition and purity of foods is everywhere receiving wide-spread attention. The importance of dietetics in the etiology and treatment of disease has long been recognized by the medical profession, but it is only within the last few years that the relation of the subject to the health of nations has been seriously considered. The literature of the chemistry of foods is voluminous and is widely scattered; consequently a work of this kind, which contains a great amount of information concerning the origin, composition and manufacture of foods collected from the literature, will prove of value to all who are interested in dietetics. The work is concerned chiefly with the composition of foods and not with their therapeutic uses. Consequently its value to the general practitioner will lie for the most part in its use as a reference work.
Foods : Their Origin, Composition and Manufacture. JAMA. 1913;61(12):984. doi:10.1001/jama.1913.04350120074030
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