[Skip to Content]
[Skip to Content Landing]
September 22, 1956

Foundations of Nutrition

JAMA. 1956;162(4):434. doi:10.1001/jama.1956.02970210174033

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


This book was first published in 1927 by Dr. Mary Swartz Rose and underwent three revisions before she died in 1941. It has now been revised by Drs. Taylor and MacLeod. Though the outline of the book has been altered very little, all the material has been brought up-to-date. The first half deals with the essentials of an adequate diet, including energy, protein, mineral elements, vitamins, and water. Chapters 19 through 24 cover contributions made by various types of food materials to the diet. Dr. Rose early introduced this approach to a study of nutrition, and as we learn more of nutrition this information becomes more and more valuable. The remainder of the book deals with adequate diets for adults, pregnant and lactating women, and children. In this discussion the unit "share" is still used in the text and is related to 100 calories of energy or 1/32 of the

First Page Preview View Large
First page PDF preview
First page PDF preview