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March 30, 1912

Chemistry of Food and Nutrition.

JAMA. 1912;LVIII(13):960. doi:10.1001/jama.1912.04260030358037

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This book, the author says, is the outgrowth of several years' experience in teaching to collegiate and technical students, the subject with which it deals. Its purpose is "to present the principles of the chemistry of food and nutrition with special reference to the food requirements of man and the considerations which should underlie our judgment of the nutritive values of food." As such, it discusses food, chiefly in its nutritive relations, and does not deal with individual foods in detail. For the field it is intended to cover, the book is an excellent one. The principal foodstuffs and the ways and methods by which they become available, their functions in the tissues and their ultimate metabolic fate are first described. Then are given the methods first, of determining the food requirements of the body under varying conditions, and second, of ascertaining "the functions of the individual chemical elements in

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