Fundamentals of Dietetics. A Text-Book for Nurses and Dietitians.

JAMA. 1927;88(9):670. doi:10.1001/jama.1927.02680350054035.
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The foreword and preface of this book emphasize that the aim is to give a course in dietetics of sixty-nine hours for the average school. The work has been divided into two parts. The first course, on preliminary dietetics, consists of fourteen lessons, each of which is divided into lecture and laboratory. The lectures cover the subjects of classification of food, metabolism, proteins, carbohydrates, fats, minerals and water, vegetables and fruits, fuel values, daily food requirements, food values, menu making, hospital diets and infant feeding. The second course, on advanced dietetics, consists of ten lessons, also divided into lecture and laboratory. Lectures in this course begin with a review of fundamentals and then go on to consider various disturbances of the digestive and excretory tracts, the deficiency diseases and the feeding of children. The principles of dietotherapy in these conditions are explained. The book contains the essentials and can be


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