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As a basis for the nutritional and dietetic management of persons with various diseases, it is necessary first of all to have accurate information about the chemical composition of foods. The first comprehensive treatises on the composition of human foods were those of Atwater, published under the auspices of the U. S. Department of Agriculture. Not many investigators have been content to undertake the arduous task of compiling data on foods. It is therefore fitting that Dr. McCance, the senior author, who wished to undertake this project, was granted assistance by the Medical Research Council of Great Britain. The book provides the analytic data which the authors have obtained over a period of many years. There are data on the technic of determinations, notes on the chemical composition of cooked dishes containing several ingredients, with their recipes, and then the tables themselves. The latter, which make up the bulk of
The Chemical Composition of Foods. JAMA. 1940;115(4):324–325. doi:10.1001/jama.1940.02810300064030
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