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January 1957

Dictionary of Dietetics.

AMA Arch Intern Med. 1957;99(1):156. doi:10.1001/archinte.1957.00260010158020

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


The Dictionary of Dietetics is one of a series of fifty-three dictionaries and encyclopedias in the "Midcentury Library." The stated purpose is to define terms which will help the lay and professional person to understand the feeding problems of people in all stages of health and disease. The book would be more useful to physicians and dietitians if it had been written for professional people only. More exact and complete definitions of nutrition and diet-therapy terms could well replace most of the information on such food subjects as soups and desserts.

The book includes tables of caloric values, taken from the authoritative U. S. Department of Agriculture Handbook No. 8, under the definitions of many of the food groups.

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