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.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Rights and permissions
About this article
Cite this article
Foundátions of Nutrition. Nature 142, 648–649 (1938). https://doi.org/10.1038/142648a0
Issue Date:
DOI: https://doi.org/10.1038/142648a0
