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The authors discuss each disease in order to make plain the reasons for the dietary rules that follow. Complete diets are given, with instructions in the preparation of the food and the recipes. The first chapter considers the general subject of food and its uses; the second is devoted wholly to the subject of diabetes, the Allen treatment being given in detail. There are numerous special diabetic menus and recipes. Other chapters are devoted to gout, diseases of the kidney, the heart, prepared by Dr. Sidney Strauss, the stomach and intestine, the liver and respiratory system, the skin, prepared by Dr. Philip Schaffner, fevers, obesity, anemia, scurvy and goiter.
Food for the Sick. A Manual for Physician and Patient. JAMA. 1917;LXIX(11):936. doi:10.1001/jama.1917.02590380078042
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