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The Oxford medical publications have achieved an enviable reputation which this addition to it well sustains. Each of the nineteen contributors to the "system" is responsible for his own department, and, as the editor says, each was asked to give his "own views and experiences rather than to make a collection of all the views of different authorities." Thus the views and methods of practice of these men is given in a way that is very valuable to the practitioner. Unlike many works on dietetics, the book is free from "freak" views and fads, a sane and conservative tone dominating the whole work. This characteristic is nowhere more evident than in the chapter on "Alcohol in Health and Disease," by Dr. Harry Campbell. The least satisfactory chapter in the book is that by J. Rose Bradford, who discusses "Diet in Diabetes" in less than eleven pages. Not only is this
A System of Diet and Dietetics. JAMA. 1909;LIII(11):890. doi:10.1001/jama.1909.02550110064026
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