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The first edition was reviewed in The Journal in 1933. The appearance of the third edition in 1937 amply attests its popularity. The material is well organized and simply written. Revision is adequate. The most striking features of the book are its practicability and the ease with which material can be located through the table of contents or the index. The collaboration of various specialists adds greatly to its value. It should be on the shelves of all those who need to prescribe diets for various diseases.
Dietetics for the Clinician. JAMA. 1937;108(25):2163. doi:10.1001/jama.1937.02780250077036
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