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By Herbert S. Carter, M.A., M.D., Assistant Professor of Medicine, Columbia University. Second edition, thoroughly revised. Pp. 681. Philadelphia and New York: Lea & Febiger, 1921.

Arch Intern Med. 1922;29(1):141.

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his volume affords an authoritative treatise on the highly important subject of nutrition and diet in health and disease. The book is divided into four parts. Part 1 deals practically entirely with food and nutrition in health. Part 2 deals with food, per se. Part 3 describes feeding in infants and children. Part 4 is devoted entirely to the subject of diet in disease.

The authors have brought the subject matter up to date and have added much new material in the chapters on chemistry, metabolism, and physiology of digestion, vitamins, etc. Much obsolete matter has been eliminated. In the last chapter of the book there are numerous tables which are accurate and very valuable for quick reference. The book is very readable and should be part of the armamentarium of most any medical practitioner. . . . [Full Text PDF of this Article]

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