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This volume is an introductory textbook in German for students and physicians. It takes up the general question of nutritional requirements, with tables of protein requirements and other essentials and the functions of the vitamins and minerals. The first part concerns the physiologic basis of nutrition. There is in the second part a discussion of foods from the standpoint of recent knowledge of nutrition, public health and agriculture. The third part discusses the food of healthy persons and provides an outline of suggested meals for Germans; the fourth part, foods, vegetarianism and fasting, and the fifth part, the nutrition of the sick. The book contains a list of references and a suitable index.
Die Grundlagen der neuzeitlichen Ernährung des deutschen Menschen: Ein Leitfaden für Studierende und Ärzte. JAMA. 1939;113(4):357. doi:10.1001/jama.1939.02800290083029
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