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The last edition of this popular textbook was published five years ago. The author now has brought the material to date, while retaining all the charm and readability for which the earlier editions have been noted. A feature of the book is the historical treatment accorded each section. This material is written in a style which leaves the reader with a feeling that, in some way, he has been permitted a peek into the laboratories and clinics where classic researches have been developed. The book covers the entire field of nutrition. As an example of the thorough method of presenting a subject, the chapter on vitamin G can be regarded as more or less typical. In this chapter there are discussions of the discovery of vitamin G and the isolation of riboflavin, the importance of this factor in the promotion of growth and the maintenance of the health of the
The Foundations of Nutrition. JAMA. 1938;111(10):964. doi:10.1001/jama.1938.02790360072027
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