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This book is written especially for the student nurse but should prove interesting and useful for many in the medical profession. In it will be found accurate answers to questions patients need to have answered about foods and cookery. The author has had a wide experience in hospital dietetics and the teaching of the subject. She is fortunate in having the expert guidance of Dr. Munsell in the preparation of her material.
The first section of the book deals with the basic normal daily dietary pattern. Part 2 indicates how the normal diet is modified to meet therapeutic requirements. Part 3 deals with cookery. Part 4 is made up of various tables that are necessary tools in the practice of dietetics. One way a physician can keep his patients away from food faddists is to have a textbook like this available for frequent and easy reference.
Modern Dietetics. JAMA. 1951;147(8):795. doi:10.1001/jama.1951.03670250087042
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