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The importance of the science and art of dietetics is coming to be more generally recognized by the medical profession and a knowledge of at least the fundamentals of the science is essential to the intelligent practice of medicine. Many of the books that have appeared on the subject are open to one of two criticisms: they are either so exhaustive as to repel the general practitioner, or, in an attempt to be succinct, they are superficial to the point of uselessness. Dr. Benedict seems successfully to have avoided both extremes and if for no other reason this book is a welcome addition to the literature of dietetics. While the subject has been handled conservatively the author is evidently alive to the advances that have been made in recent years in the science of feeding. The eminently sane tone that pervades the work is noticeably present in the chapter dealing
Golden Rules of Dietetics. JAMA. 1909;LIII(4):313. doi:10.1001/jama.1909.02550040065022
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