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June 10, 1939

A Dictionary of Food and Nutrition

JAMA. 1939;112(23):2462. doi:10.1001/jama.1939.02800230086029

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This book is the first attempt to provide a compendium of terms of interest to students of foods and nutrition. It includes not only definitions of the more common medical and scientific terms related to the science of nutrition and dietetics but also definitions of a number of such uncommon medical terms as acoria, ageusia, addephagia, eupepsia and oligocythemia. Many comparatively unknown foods such as cherimoya, chervil, genipap, grumichama, sapodilla and sapote are listed, often with interesting details as to origin, history and use. The book is complete. It contains in appendix and scattered throughout the text a number of useful tables and a bibliography of books, bulletins and journal articles pertaining to the subjects. Considerable material has been incorporated relative to the nutritive value of the more common articles of diet. Unfortunately the material relating to nutrition is marred by occasional inaccuracies, such as the statement that sulfur-dried apricots

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