Textbook of Nutrition
نویسنده
چکیده
to +u an<^ practitioner, but it should prov the sanitarian, the non-medical dietitian, and social worker. Emphasis is laid on the physiological clinical and economic aspects, and the chemical .isnprt* of the subject are purposely neglected. The subjects dealt with are the physiology of digestion and metabolism, assessment of the state of nutrition including height and weight tables, food requirements, the choice of foods including very adequate food tables, diet and income, diet in relation to disease production, disease prevention, infection work and physical efficiency, nutrition in disease and in lactation, and the effects of cooking. We have a few minor criticisms to offer. The sentence 'In pernicious anaemia liver or a preparation of hog's stomach is an indispensable item in dietetic treatment. Recent observations indicate that liver extract is more potent if injected' is to say the least of it somewhat naive, in the year 1938. In places, the authors' arithmetical sense appears to be distinctly shaky, e.g., they say that one quart of milk contains 160 grammes of protein; they possibly mean 160 calories derived from protein. In their chapter on diet and disease production, they are very emphatic about the complete lack of evidence for the statement that meat-eating causes cancer. It is a most interesting study in mass suggestion; the assertion that meat causes cancer is made
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عنوان ژورنال:
دوره 73 شماره
صفحات -
تاریخ انتشار 1938