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This book has been completely revised, enlarged and brought up-to-date with the most recent scientific information pertaining to the nutritive value and composition of foods. It is divided into four sections.
Section I briefly and clearly discusses the most important factors in the composition of an adequate diet. The carbohydrates, fats, proteins, and body regulators (minerals, vitamins, cellulose, and water) are each explained as to composition, body requirements, and body function. Body requirements and availability of each of the essential minerals and vitamins are discussed in non-technical terms.
The second section emphasizes the points to consider in diet calculation and
Tables of Food Values.. Ann Intern Med. 1943;19:552. doi: 10.7326/0003-4819-19-3-552_2
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Published: Ann Intern Med. 1943;19(3):552.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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