[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 18.206.14.135. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Article
November 11, 1933

Dietetics for the Clinician.

JAMA. 1933;101(20):1587. doi:10.1001/jama.1933.02740450061036

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.

Abstract

This volume follows the usual routine of dietetic textbooks, proceeding from a review of normal digestion, food requirements and food classifications through the dietetic therapy of disease, infant feeding and diseases of childhood to a comprehensive appendix of recipes and statistical tables. The majority of the chapters have been compiled by the author, others having been left in the hands of his colleagues who are specialists in various fields. While the pathologic and dietetic aspects of the subjects are well handled, the book excels in its purpose as a thorough reference work. It is liberally filled with practical diet outlines, food tables and recipes, particularly helpful to the practitioner who, unfortunately, is frequently expected to be both menu designer and ready reference cookbook for his patients. In fact, one does not encounter in one volume as complete a list of food tables as is found here. Attention may be called

First Page Preview View Large
First page PDF preview
First page PDF preview
×