The Newer Knowledge of Nutrition.

Excerpt The fifth edition follows the fourth by ten years. It is a nutritionist'svade mecumand no stranger to the majority of internists. It preserves the chronological approach, beginning with the history of nutrition, and progressing through bodily requirements to the modern concept of dietary essentials. A chapter each is given to carbohydrates, fats, and proteins. Much of McCollum's own work is included in the discussion of minerals in the diet. Vitamins are thoroughly dissected, and here the reader can find all those usually referred to as: "and many other factors," tracked down and specified in their proper relationship to...