RT Journal
T1 CAlcium and phosphorus in foods and nutrition
JF Journal of the American Medical Association
JO Journal of the American Medical Association
YR 1949
FD February 5
VO 139
IS 6
SP 419
OP 419
DO 10.1001/jama.1949.02900230073034
UL http://dx.doi.org/10.1001/jama.1949.02900230073034
AB Dr. Sherman, a recognized authority in the chemistry of nutrition, presents a concise and readable account of the roles which calcium and phosphorus play in human nutrition. The quantitative distribution of calcium and phosphorus in the body and in foods is given, along with the nutritional functions of these elements.Keeping technical terms at a minimum, Dr. Sherman explains how passable health may be obtained with a daily intake of a minimal-adequate quantity of calcium in an otherwise adequate diet, while an increased calcium intake results in higher levels of health and efficiency and better prospects for longevity. Also included are the results of direct human experimentation as well as a great number of recent experiments on animals. The bibliography, consisting of more than 550 separate references, will enable one to pursue in detail any particular phase of interest.This book should prove invaluable to teachers and workers in the