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Dietotherapy. Chemistry and Physiology of Digestion, Classification and Analysis of Foods.

JAMA. 1918;71(5):400-401. doi:10.1001/jama.1918.02600310078026.
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These volumes: the first, on the "chemistry and physiology of digestion, classification and analysis of food"; the second, on "nutrition and diet in health," and the third labeled "nutrition and diet in disease," bear the imprint "published with the permission of the Surgeon-General of the Army." It would be unfortunate if any one were thereby led to believe that they were presented to the medical profession at the request of any department of the government; for it is assuredly surprising to find that they fall far short of representing the best that may be expected of writers in America, which has contributed so splendidly to the science of nutrition in recent years. It is an occasion for regret to find so much that is mediocre in a work that promises so much. We suspect that if reviewers were to confine their attention to some of the chapters of Volume I,


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