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This is the finished product of a manuscript used for many years in von Noorden's clinic. It contains a great deal of valuable information about food in diabetes, both for the physician and for the patient. The arrangement of the tables of food into "majors" and "minors" permits an easy grasp of the main food elements. The detailed discussion of individual foods, of arrangements of meals, of determining iso-equivalent values is excellent. Many valuable recipes are included. This book adds another chapter to the growing story of education with which improved therapy in diabetes is so intimately associated.
Verordnungsbuch und diätetischer Leitfaden für Zuckerkranke mit 149 Kochvorschriften zum Gebrauche für Aerzte und Patienten. JAMA. 1924;82(7):572. doi:10.1001/jama.1924.02650330064048
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