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ARTICLE |

Dietary Proteins in Health and Disease

Margaret Ohlson, M.D.
Arch Intern Med. 1961;107(4):620. doi:10.1001/archinte.1961.03620040146018.
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ABSTRACT

This 84-page volume should be a joy to any busy scientist wishing to review the thinking on protein as a nutrient. The style is clear, almost terse, but highly readable. Graphs and tables likewise have been refined to be read without prolonged study, and each demonstrates a single, clear-cut concept. Moreover, each statement is carefully documented, and the 290 selected references given are a valuable part of the contribution of the book for the reader who wishes to probe into details.

The subject of dietary protein is covered in eight brief chapters including Basic Concepts, Digestion, Nitrogen Balance, Proteins and Growth, Proteins and Management, Calories and Protein, Nutritive Value, and Plasma and Liver Proteins.

There is one concept not included which is needed by the clinician, and that is the limitations which the proximate composition of foods will place on the interpretation of these data into patient meals. The ratio

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The American Medical Association is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians. The AMA designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 CreditTM per course. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Physicians who complete the CME course and score at least 80% correct on the quiz are eligible for AMA PRA Category 1 CreditTM.
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