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Those who have a special interest in foods, diet, and nutrition will find interesting reading in this book, but those who want a concise reference on the subject should consult the standard works written by investigators in the United States. No objection is taken to the reliability or authoritativeness of the book, but, as it was written for use in England, the physician and nutritionist in the United States is likely to find it confusing.
Hutchison's Food and the Principles of Dietetics. JAMA. 1956;162(11):1098. doi:10.1001/jama.1956.02970280078032
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