[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
February 1934

Food, Nutrition and Health.

Arch Intern Med (Chic). 1934;53(2):322. doi:10.1001/archinte.1934.00160080159010

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


This book, now appearing in its third edition, is a most helpful guide in a day of general interest in foods and diets. The authors are head and associate, respectively, of the Department of Biochemistry of the School of Hygiene and Public Health of Johns Hopkins University. The book is, therefore, thoroughly authoritative. It contains a nontechnical account of the discoveries of nutrition and is of special service to both layman and physician as a corrective for the mass of misleading information being disseminated today by commercial interests and by the faddist.

The authors explain in simple language the essentials of a completely satisfactory diet, as revealed by the newer science of nutrition. The effects of deprivation of individual nutrients are explained; the kinds of malnutrition and their extent are described, and a system of diet is recommended which is sound not only from the physiologic but also from the

First Page Preview View Large
First page PDF preview
First page PDF preview