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The authors have concisely surveyed the field of nutrition. The present edition has been completely rewritten but the plan of the book is essentially the same. The first two chapters are historical, tracing the development of the modern concepts in nutrition. Then follow chapters on carbohydrates, lipids, proteins, amino acids, calcium, phosphorus and magnesium, sodium, potassium, chlorine, iron, copper and the nutritional anemias. The latter half of the book is largely devoted to discussions of the vitamins. Following full discussions of the better known vitamins is a chapter on other vitamin factors in which appear such terms as factor Y, factor W, factor U, the anti-gizzard erosion factor, the grass juice factor, the chick antiencephalomalacia factor and lactation factors. These terms, which have not yet percolated strongly into the general literature, indicate that the vitamin factors are more numerous than was suspected and that other discoveries in this field are
The Newer Knowledge of Nutrition. JAMA. 1939;113(5):446. doi:https://doi.org/10.1001/jama.1939.02800300076034
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