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August 17, 1957

Basic Nutrition

JAMA. 1957;164(16):1856. doi:10.1001/jama.1957.02980160128028

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More useful information is contained in this book than is generally found in similar textbooks prepared for university or nursing students. This usefulness stems, no doubt, from the intent of the author to avoid generalities. The material has been prepared with the basic assumption that human requirements for nutrients do not vary with race or nationality; when treating differences in nutrient requirements in health and diseases, one must also consider the geographical region and environment. This book was prepared to enable the reader to adapt the specific information given to his own particular circumstances. This approach should make the book a valuable reference for those who have either a casual or working relationship with nutrition. It is a well-documented and up-to-date book, but, in addition to the basic-seven food groups, reference might well have been made to the concept of four groups recently introduced in this country by the United

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