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This textbook is simply written and is valuable for nurses, college students and others who are concerned with nutrition and dietetics. It deals with the theory and application of the fundamentals of nutrition. Several chapters not regularly included in books on dietetics give this book a broader usefulness than would otherwise be the case.
The book is divided into four main sections, the first dealing with basic nutrition. The other sections are concerned with the food requirements of special groups of persons and conditions, diet therapy and teaching methods. The plan of teaching outlined by the authors is clear and concise and should be of great assistance to instructors in outlining student courses. There is a selected bibliography and an appendix of practical supplemental information. Also included is a short section of questions that may be used for a general review at the end of a student's course in nutrition.
The Art and Science of Nutrition: A Textbook of the Theory and Application of Nutrition. JAMA. 1950;144(9):807. doi:10.1001/jama.1950.02920090081053
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