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The Newer Knowledge of Nutrition. The Use of Food for the Preservation of Vitality and Health.

JAMA. 1919;72(5):369. doi:10.1001/jama.1919.02610050051030.
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ABSTRACT

In this small volume the author tells the result of nearly 3,000 feeding experiments, and correlates the results with clinical facts. As the name indicates, the book deals with the newer knowledge of nutrition, which till now has been written in technical language and scattered through technical journals. The author here digests the literature, and presents the latest opinions in nontechnical, simple language that reads as easy as a novel. This he is well able to do because he is master of the subject.

At this time, when chemistry is in the saddle, the unbiased attitude of the author, who is a chemist, is plainly stated (page 54):

Without in the least attempting disparagement of the value of the services of the chemist in the study of the problems of nutrition, it may truthfully be said that both his ordinary, and his unusual and most searching methods for the analysis

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