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December 24, 1938

Nutrition and Diet Therapy: A Textbook of Dietetics

JAMA. 1938;111(26):2417. doi:10.1001/jama.1938.02790520073023

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The plan of the seventh edition of this book remains the same as in previous editions. Section one has to do with normal nutrition. Section two includes a series of laboratory lessons in the preparation of foods and diets. Laboratory lesson two, for example, comprises a discussion of the composition, structure and place in the diet of the cereals, followed by a cooking demonstration. Lesson four concerns foods that are rich in energy, including the carbohydrates and fats; this chapter opens with a discussion of bread making and the use of fats in the diet, followed by a cooking demonstration, for which the students are advised to divide into two or three groups, each making biscuits or muffins. Section three takes up diet therapy. Here is a tabulation of the different kinds of routine hospital diets— liquid diets, soft diet, light, regular, high-residue diet, bland, smooth residue diet, low residue

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