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October 15, 1982

Nutrition in Health and Disease

JAMA. 1982;248(15):1912-1913. doi:10.1001/jama.1982.03330150086046

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Nutrition is a science of the 20th century, and this book covers much of what has been learned since the US Department of Agriculture published bulletin 28 in 1906, containing in 85 small pages an analysis of practically all foodstuffs available. Bulletin 28 gave percentages of carbohydrate, fat, protein, ash, and water and was so complete it was thought that all was known about food that ever would be known. How wrong they were is evidenced by the book being reviewed here, which contains about 800 pages filled with results of years of research on the subject.

Important as it is to health, instruction in nutrition is still the stepchild of the medical school curriculum. Hence, this book has not been written by doctors of medicine, but by individuals highly trained in the science of nutrition.

The chapters cover much organic chemistry of our basic foodstuffs. Each chapter reveals the