By H. C. Sherman, Professor of Food Chemistry, Columbia University; and S. L. Smith, Specialist in Biological and Food Chemistry, U. S. Department of Agriculture. New York: The Chemical Catalog Company, 1922.
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This book combines scientific accuracy with simple diction, so that it can be studied with ease and profit by the educated layman and by the doctor who left school before the recent discoveries in the vitamin field of nutrition. The first chapter contains an excellent historical review of the development of knowledge of the vitamins and their rôle in health and disease. The following three chapters deal in detail with the antineuritic, the antiscorbutic, and the fat soluble vitamins, respectively. The final chapter deals with the very important subject of vitamins in our ordinary foods. There are good subject and authors' indexes, and a bibliography of 1,000 titles, for those who have the time and the inclination to consult the original publications. The authors are men of recognized attainment in the field of food and nutrition.
The book is one of the best, if not the best, written on the
THE VITAMINS. Arch Intern Med (Chic). 1922;30(1):131–132. doi:10.1001/archinte.1922.00110070134014
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