Dietitians, physicians, nurses, teachers, students, public health workers and social workers will find this book of inestimable value because it is factual, concise, thorough and sound. The practical procedure for planning normal and therapeutic diets and for teaching their preparation is based on methods evolved by the author during twenty-five years of experience with patients in the food clinic of The Boston Dispensary.
Those familiar with the first edition of this successful book will see that a wealth of material has been added in this revision. Results of recent nutrition research have been included and new data on vitamins incorporated in the text and tables.
The book logically considers the therapeutic diet merely a variation of the normal diet necessitated by certain pathologic conditions. Each step in the construction of both the normal and the therapeutic diet is developed with reference to the needs of the body; criteria for selection