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Foundátions of Nutrition

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Abstract

(1). WHETHER dealing with the early history or tracing the latest developments of the science of nutrition, Prof. Mary Swartz Rose's book “The Foundations of Nutrition” is a delight to read and distinguished by its clarity and vitality. In these days of specialized work on the chemistry of foodstuffs, it is salutary to look back as Prof. Rose has done.

(1) The Foundations of Nutrition

By Prof. Mary Swartz Rose. Third edition. Pp. xi + 625 + 2 plates. (New York: The Macmillan Co., 1938.) 15s. net.

(2) A Laboratory Handbook for Dietetics

By Prof. Mary Swartz Rose. Fourth edition. Pp. xi + 322. (New York: The Macmillan Co., 1937.) 12s. 6d. net.

(3) Food Tables

By Prof. V. H. Mottram Dr. Ellen M. Radloff. Pp. 63. (London: Edward Arnold and Co., 1937.) 5s. net.

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Foundátions of Nutrition. Nature 142, 648–649 (1938). https://doi.org/10.1038/142648a0

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