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There has been an average of a new edition of this book every two years since the first edition appeared, in 1923, which in itself is an indication of its success. It is a textbook for nurses. The first part deals with the principles of nutrition, the second with diet in disease, the third with food selection and preparation and the fourth contains reference material, such as tables, food compositions, classifications, weights and measures, special tests and the references, glossary and index. The book gives evidence of its complete, thorough and careful revision, since it contains all the latest nutritional concepts, especially with regard to caloric requirements, vitamins, minerals, amino acids and the significance of trace elements. The chapters are concise and well planned. Each chapter opens with a listing of the topics with which it deals and closes with a number of well selected study questions, carefully integrated with
Nutrition in Health and Disease. JAMA. 1950;144(11):971. doi:10.1001/jama.1950.02920110083051
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