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The new edition of this classic textbook, "Foundations in Nutrition," maintains its previous standards, and, in my opinion, it would be helpful to anyone seriously interested in the field of nutrition. It could well be used in college courses as well as in the teaching of medical students and nurses. It is written lucidly and is well illustrated. It purposely does not attempt to go into the biochemistry of nutrition but gives historical background data interwoven with references to original material. These references are listed at the end of each chapter and include some material as recent as 1956. The appendix is as valuable as the book itself, as it contains tables listing the most important nutritive values of the most commonly used foods on the basis of weight and similar tables listing the same nutritive values of foods in terms of shares of each nutrient per 100 calories of
ROBERT L. JACKSON. Foundations of Nutrition.. AMA Am J Dis Child. 1958;96(2):250. doi:10.1001/archpedi.1958.02060060252019
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