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This book embraces the material used by the writer in lectures, ward rounds, and clinics to the third and fourth year classes at the Johns Hopkins Medical School on the use of diet in disease. It includes a brief survey of the general principles of nutrition which have particular bearing on clinical dietetics, together with a brief account of the principal foodstuffs and their place in the diet. Long tables of food values have been omitted, as they are obtainable elsewhere, only those have been included of which a working knowledge is of particular value. Some information as to the
Diet in Disease.. Ann Intern Med. 1931;4:852–853. doi: https://doi.org/10.7326/0003-4819-4-7-852_2
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Published: Ann Intern Med. 1931;4(7):852-853.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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