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October 15, 1932

Chemistry of Food and Nutrition.

JAMA. 1932;99(16):1379. doi:10.1001/jama.1932.02740680075044

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This practically rewritten edition, presenting the principles and scientific foundation of the chemistry of foods and nutrition, deserves an enthusiastic welcome. The subject is concisely discussed in a simple manner that conveys a good general understanding of this field. Food is considered chiefly in its relation to nutrition; detailed description of individual foods is omitted to advantage. The food requirements of man and considerations essential to development of good judgment on the nutritive value of foods and their choice and use for the maintenance and advancement of health are prominent features of the plan of presentation. The text is excellently balanced in its treatment of the four main factors of nutrition—energy, protein, mineral elements and vitamins. New material and data and several new chapters are incorporated. Valuable reference lists for supplementary reading accompany the chapters. Tables on the edible organic nutrients, ash constituents and vitamin content of individual foods are

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