Publisher's Synopsis
Dietetics: Or Food In Health And Disease is a comprehensive guide to the principles of nutrition and the role of food in maintaining good health and preventing disease. Written by William Tibbles and originally published in 1914, this book covers a wide range of topics related to diet and nutrition, including the chemical composition of food, the digestive process, and the nutritional requirements of different age groups and individuals with specific medical conditions.The book is divided into three parts. Part one provides an overview of the principles of nutrition, including the role of carbohydrates, proteins, and fats in the body, as well as the importance of vitamins and minerals. Part two focuses on the practical application of these principles, with chapters on meal planning, food preparation, and the use of food as medicine.Part three delves into the role of diet in preventing and treating specific medical conditions, such as diabetes, heart disease, and digestive disorders. Tibbles also provides advice on how to maintain a healthy weight, and offers guidance on the use of supplements and herbal remedies.Overall, Dietetics: Or Food In Health And Disease is a valuable resource for anyone interested in learning more about the role of nutrition in maintaining good health and preventing disease. Despite its age, the book's principles and advice remain relevant today, making it a timeless classic in the field of nutrition and dietetics.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
