This has always been one of the standard reference books in this field, and, with William J. Darby as collaborating author for the first time, the present edition is no less complete and authoritative than previous editions. It has been brought up-to-date by the addition of new material that accumulates so rapidly that assimilation and selection become a bewildering task. The final 84 pages of this volume are devoted to an appendix containing valuable tables of food composition, arranged in a variety of ways to be of greatest value in the planning of diets. Part 1 of the text is concerned with physiological concepts and biochemical information underlying the science of nutrition, with separate chapters on proteins, minerals, vitamins, energy metabolism, infant feeding, and normal diets. This section constitutes a complete and concise review of these subjects that will be acceptable to special students of clinical and experimental nutrition and
Nutrition and Diet in Health and Disease. JAMA. 1953;153(10):987. doi:10.1001/jama.1953.02940270093025
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