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September 26, 1896

Food in Health and Disease.

JAMA. 1896;XXVII(13):717-718. doi:10.1001/jama.1896.02430910047011

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This book, which for some inscrutable reason appears to have been dipped in an indigo pot, is a valuable reference book for all interested in practical dietetics. Indeed, it might be fairly claimed for this study that every rational human being is practically interested in the subject, some of them intensely so. A work therefore upon such a subject naturally has a very wide circle of readers. Dr. Yeo has divided the work into two principal parts, the first of which relates to the food in health, giving its nature, origin and purpose, classification, nutritive value and uses of the different classes: Animal foods, vegetable foods, beverages and condiments, et cetera. The second part treats of food in disease, in general, and with reference to particular diseases, artificial digestive agents, hospital dietaries, sterilization and Pasteurization of milk, and concluding with select recipes for invalid dietaries and a copious index. No

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