Abstract
This textbook should be of some help to dietitians, physicians, and nurses. It cannot be used easily by laymen. The material appears to be prepared for use intramurally in teaching and in the planning of special diets. The dietary programs are carefully planned, and the tables and charts represent detailed calculations. The recipes might be of greater use if the amounts of ingredients in each recipe were given by household measures, as well as by weights. A table of the cholesterol content of food is not included, since the authors believe that cholesterol-free diets are of doubtful value. In general, it is a good book for use limited to the teaching of dietetics.
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