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September 1952

Food and Nutrition.

AMA Arch Intern Med. 1952;90(3):422-423. doi:10.1001/archinte.1952.00240090143015

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This is a book on food and nutrition which is different. It does not deal with the intimate biochemistry and physiology of the essential nutrients or with an extensive description of clinical deficiency states as found in the usual text on nutrition in this country. Rather, the general subject of practical human nutrition, not the nutrition of the individual but the nourishment of a nation, is discussed in a comprehensive and statesman-like fashion. In essence, Dr. Cruickshank has attempted to set forth the basic facts which govern the nutritional well-being of a population. The practical application of these facts is illustrated by a detailed and documented account of the way in which the United Kingdom handled its difficult food problems during and after World War II.

Sufficient knowledge now exists to allow intelligent management of a nation's food supply so that malnutrition can be prevented. In Great Britain, during and

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