Ernährungslehre: Grundlagen und Anwendung

This is a modern textbook on nutrition written in German by seventeen contributors in addition to the editor. It is interesting to note the many references to American work as compared with the relatively few citations in some of the standard German textbooks of twenty or thirty years ago. In the discussion of energy requirements the work of F. G. Benedict, Du Bois and Boothby and their collaborators is discussed at length. The recent work of W. C. Rose, Brand, Lewis, du Vigneaud and others on the nutritional significance of the amino acids, including the recent work on the homologues of cystine, is presented. The expression "protective food" has been introduced into the German language as "schutzstoffe." Discussion of some subjects, such as mineral metabolism, is brief, as is necessary perhaps because of the nature of the book. The chemistry of the vitamins is presented fully but briefly. Each chapter