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January 1934

Food and the Principles of Dietetics.

Arch Intern Med (Chic). 1934;53(1):163. doi:10.1001/archinte.1934.00160070168022

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Many books are available on practical dietetics as well as on the composition of foods. Few, however, combine a thorough discussion of feeding from both of these angles. In the present instance a happy combination has been achieved, the result of which should be of great help to the practicing physician; that such is actually the case is witnessed by the fact that this is the seventh edition of Hutchinson and Mottram's treatise, the first having appeared in 1900. The reviewer is especially impressed by the scholarly fashion in which the nature of foods, their individual composition, their digestibility and their fate in the body are discussed; with bread, for example, one is told about wheat, the milling process and the making of flour, and is enlightened as to the baking of bread, the composition of the final loaf, its nutritive value and even its economic status. The sections on

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