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Practically the whole of this book is devoted to the publication of tables on foods and food values, most of them taken from standard reference works, government publications, and special bulletins. The book is divided into three parts, the first giving general information as to methods of calculation of food values and lists of foods relatively rich in special constituents; the second, tables showing the chemical composition and caloric value of common foods and beverages; the cost, chemical composition and caloric value of some special dietary foods, and the average relative carbohydrate content of various foods; the third, weights, measures and recipes in common use. The book should prove a valuable reference work for dietitions and others interested in scientific cooking.
A Practical Dietary Computer. JAMA. 1918;70(5):339–340. doi:https://doi.org/10.1001/jama.1918.02600050061028
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