Handbook on Diet.

JAMA. 1928;90(21):1739. doi:10.1001/jama.1928.02690480061035.
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In this handbook the dietetic task in the kitchen, the utilization of food in the body and the various types of food are first considered. There is a chapter on contamination of foods. Various types of diets in health and in disease are then considered, following which are chapters on special diets, recipes, food tables and mineral waters and bath resorts, especially in the United States. The general principles on which this work is based are sane and sound, though there is little regarding vitamins. In connection with the discussion of diabetic diets nothing is said of the importance of the dextrose-fatty acid ratio. In discussing ulcers of the stomach and duodenum, the author does not mention Sippy diets. The food tables are adequate and the chapters on mineral waters and bath resorts are of value. This handbook, intended for physicians, dietitians or the layman, is apparently based largely on


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