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August 29, 1908

Essentials of Dietetics.

JAMA. 1908;LI(9):775. doi:10.1001/jama.1908.02540090057017

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In the preface the authors state that they have kept in mind three guiding principles: 1, That the book should be adapted in plan and scope to the needs of nursing schools; 2, that it should make a useful dietary guide for the home; and 3, that it should be sufficiently comprehensive to include essential, without being so large as to bewilder by the inclusion of unessential information. After giving the necessary fundamental definitions regarding the classification of foods— nitrogenous, non-nitrogenous, carbohydrates, etc.—the authors discuss milk, eggs, fish, meat and plant foods, a chapter being devoted to each of these subjects. In the chapter on dietaries are considered methods of measuring heat, food values, calculating dietaries, etc., and it also includes several practical tables. "Feeding of Infants and Children," and "Diet in Disease" each occupies a chapter. The rest of the book is devoted to miscellaneous matter relating directly to

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