Hutchinson's Food and the Principles of Dietetics

652 sayfa. 13x19 cm
WHEN this work was first published, little attention had been given in Great Britain to scientific problems relating to food and human dietetics. The authors were among the pioneers in this field, and their work greatly assisted in creating new interest in the subject. In the eighth edition, now available, the history of dietetics is outlined in a new chapter in which it is pointed out that "If the nineteenth century was the quantitative epoch of dietetics the present century has so far been a qualitative epoch". The great advance of knowledge of food and nutrition has necessitated a number of changes and additions, and these will serve to maintain the position of the volume as a readable account of human foods and principles of feeding, as well as an authoritative work of reference.

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