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Most medical people—physicians, nurses—share an astonishing lack of knowledge about nutrition. The little information they have usually relates to isolated topics or diseases. Clearly, a book that would fill in the gaps between these islands of information would be most welcome.
Unfortunately, this book falls short of that mark, but it does have certain merits, especially for dietitians, for whom it was originally intended. Yet in her preface the author states ". . . is written for health professionals concerned with the delivery of nutritional care."
The author selected well-established and, unfortunately, sometimes outmoded methods and procedures. Her "guidelines for
Diet in Health and Disease. Rationale and Practice.. Ann Intern Med. ;83:923–924. doi: 10.7326/0003-4819-83-6-923_3
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Published: Ann Intern Med. 1975;83(6):923-924.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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