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This volume will ably serve three purposes: as an introduction to dietetics, as a recipe book for small-quantity cookery, and as a teaching guide for hospital dietitians. As a textbook of dietetics it lacks explanatory detail and is guilty of omissions (e. g., ketogenic and reducing diets) but is sufficiently comprehensive for the pupil for whom it is intended. The eighty recipes make the book serviceable to the nurse for reference when on private duty, while the logical arrangement of subject matter and simplicity of language make it a practical teaching aid in the classroom and laboratory.
Fundamentals of Dietetics: A Text-Book for Nurses and Dietitians.. JAMA. 1933;100(20):1635. doi:10.1001/jama.1933.02740200069048
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