Abstract
DIETETICS as a subject is peculiar in that its exact study requires elaborate detail and specialized knowledge whereas in practical application no such desiderata are necessary. This at once explains the difficulty of writing a book which should be of service to those who do not need over–much technical knowledge yet are at the same time expected to understand the principles and their employment in everyday life. Students of medicine and domestic science, hospital dietitians, nurses, etc., all need education and help.
Dietetics Simplified: the Use of Foods in Health and Disease
By Prof. L. Jean Bogert. With Laboratory section by Mame T. Porter. Second edition. Pp. xi + 742. (New York: The Macmillan Company, 1940.) 12s. 6d. net.
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Dietetics Simplified: the Use of Foods in Health and Disease. Nature 148, 241 (1941). https://doi.org/10.1038/148241c0
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DOI: https://doi.org/10.1038/148241c0