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March 27, 1937

Food and the Principles of Dietetics

JAMA. 1937;108(13):1138. doi:10.1001/jama.1937.02780130122027

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In some respects a review of such a work as this might be likened to gilding the lily. The chronological progress of the editions dates from 1900, when the textbook was first published. It appears as though a lot of the material contained in the original edition is still retained, thirty-six years later. This should be of greater interest to the bibliophile than to the practitioner, as it presents clearly in both quotation and paraphrase a summary of the properly endorsed bibliographic references of nutrition in the nineties. A close perusal of the total material reveals few, but some, misconceptions with reference to modern views concerning food. As the book devotes only about 140 pages to the large field of infant and adult feeding in disease, as a textbook for immediate institution of diet therapy it may be considered somewhat inadequate. The volume is heartily recommended as a source of

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