Practical Dietetics, With Special Reference to Diet in Diseases (Paperback) (ISBN-13: 9781024031836)

"Practical Dietetics, With Special Reference to Diet in Diseases" (1909) by William Gilman Thompson offers a comprehensive overview of dietetics and its application in managing various diseases. This historical text explores the principles of nutrition, detailing the composition and caloric value of different foods, and providing guidance on formulating therapeutic diets tailored to specific medical conditions. Thompson delves into the physiological aspects of digestion and metabolism, explaining how diet can be manipulated to influence the body's response to illness.

Designed as a practical resource for physicians and dietitians, the book covers a wide range of diseases and their dietary management, reflecting medical knowledge at the turn of the 20th century. While medical practices have evolved, this volume remains a valuable historical reference for understanding the development of nutritional science and its early applications in healthcare.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.