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August 23, 1941

Hutchison's Food and the Principles of Dietetics

JAMA. 1941;117(8):658. doi:10.1001/jama.1941.02820340080034

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This book first appeared in 1900. The present edition indicates better than words its past value and usefulness to physicians and others interested in dietetics. The present editors realize that there is now little need for an encyclopedic book on dietetics which lists table after table of nutritive values of innumerable foods and that the emphasis now is on the "newer knowledge" of nutrition. From these two points of view, Mottram and Graham have extensively revised or in many instances completely rewritten the chapters, which have been rearranged into four sections: diet in normal life, the nature of foods, the principles of feeding in infancy and childhood, and diet in the treatment of disease. This revision brings this classic book on dietetics to be an authoritative expression of that which is both old and new. It should prove to be a useful book for daily reference by all interested in

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