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This little book has been designed to help the average person gain some knowledge of foods and nutrition. There is a discussion in general terms of foods as sources of calories, proteins, fats and carbohydrates. The significance of vitamins and minerals is not neglected. An interesting chapter is concerned with nutrition problems under wartime conditions. Approximately half the book is devoted to a listing of the composition of many common foods. The data are provided in terms of numbers of calories and percentage composition in terms of protein, carbohydrate and fat. The data on the vitamins and minerals, however, are not presented in quantitative terms. The book has a suitable index and should prove useful to those who wish an elementary knowledge of the subject of nutrition.
Nutrition and the War. JAMA. 1943;122(10):715. doi:10.1001/jama.1943.02840270073043
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