The use of food in the body is now fairly well understood, and the composition of all familiar food material is known. The cold, hard, mathematical basis for dietetics has therefore been laid, but the ability to calculate and balance rations is not enough for the successful physician. He should remind himself occasionally of the counsel set forth by a well known authority:1 "Much of the feeding in the treatment of disease must rest on clinical experience, for the personal equation always enters into the picture, and it will always be true that certain individuals will not react to food stimuli in a normal way, idiosyncrasy playing a not inconsiderable role. Since this is true in health, how much greater the variation in disease when one considers that all people differ in their habits, environment, age, activity of gland and susceptibility to certain food elements."
A consideration of the
STERN F, REYNER J. THE USE OF NATIONAL FOODS IN TREATING DIABETIC PATIENTS OF FOREIGN BIRTH. JAMA. 1927;88(5):316–322. doi:10.1001/jama.1927.92680310028009
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