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May 7, 1910

Diet in Tuberculosis, with Costs of Food and their Preparation.

JAMA. 1910;LIV(19):1575. doi:10.1001/jama.1910.02550450085024

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This monograph is the result of researches begun by the authors to determine the principles on which the diet of tuberculous patients should be constructed and to determine a standard diet suitable to large classes of patients. The authors advocate an increase of protein above the physiologic requirement to the extent of 30 per cent., which is to be maintained until the disease is obsolete. At the same time the non-protein constituents are to be increased in the same proportion until the patient has regained his normal weight, after which they can be reduced. Diets for the working-class have to be constructed so as to afford the same amount of protein and energy in a cheaper form and need to be more bulky than ordinary diets. Diets for various conditions and for the tuberculosis of various organs are considered and instructions given for the cooking of food. In this way

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