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Second edition. Price, $4.50. Pp. 717, with tables and charts. The Blakiston Company, 1012 Walnut St., Philadelphia 5, 1951.

AMA Arch Intern Med. 1952;89(4):687.

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The fact that nutrition is a rapidly developing branch of science can be determined easily by a comparison of the first and second editions of this worth-while handbook. A wealth of new information has accumulated in the eight years since the first edition appeared. The many new developments in the vitamins, in amino acid and protein metabolism, and in therapeutic nutrition, and especially the valuable lessons from World War II, have made it most appropriate that the Council on Foods and Nutrition of the American Medical Association should sponsor this revision. The book, like its predecessor, is a comprehensive and authoritative review by a distinguished group of scientists of the facts on which the science of nutrition is based. Part I is devoted to the basic biochemistry and physiology of the essential components of food. Part II outlines the nutritional needs of man in health and disease, while Part III . . . [Full Text PDF of this Article]

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