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ARTICLE |

Die Ernährung: Physiologie, Pathologie, Therapie.

JAMA. 1953;152(6):563. doi:10.1001/jama.1953.03690060079039.
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ABSTRACT

The 14 chapters of this book are by 12 different authors and deal with the chemistry of nutrients, the physiology of nutrition, the preparation and conservation of foods, malnutrition, dietetics, nutritional problems of the infant, administration of national food programs, physiology of vitamins, symptomatology and therapy of avitaminosis A, symptomatology and therapy of avitaminosis E, the B vitamins, clinical aspects of vitamin C deficiency, diseases related to calcium deficiency, and vitamin K. Readers who find it hard to keep up with the development of biochemistry will especially appreciate the opening chapter, which is an up-to-date, coherent presentation of fundamentals. The chapter on national food problems gives a lively account of British experience during World War II. The book is provided with a few select bibliographic references, is well illustrated and well printed, has both author and subject indexes, and is highly commendable.

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