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Rose's Laboratory Handbook for Dietetics.

Arch Intern Med (Chic). 1950;86(3):490. doi:10.1001/archinte.1950.00230150173018.
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This book of Mary Swartz Rose served through its four earlier editions, as its title implied, as a vade mecum for dietitians and others who had to deal with the calculation of food values and food requirements in the planning of dietaries. It it well to have it continued and brought up to date in a fifth edition by incorporating much of the recently acquired quantitative data on food composition. The principal food tables, as revised, provide data not only on calorie values and values for protein, fat and carbohydrate but also values for calcium, iron, vitamin A, thiamine, ascorbic acid and riboflavin. The values are expressed not only per pound but per ounce, per hundred grams and in household measures. In addition, given in supplementary tables, are data on essential amino acids, copper, manganese, iodine, oxalic acid, vitamin D, niacin, biotin, choline, pantothenic acid, para-aminobenzoic acid, pyridoxine, and vitamin


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