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Die Ernahrung. Physiologie, Pathologie, Therapie

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  • Book Review
  • Biology
  • Medicine


BOOK REVIEWS date on the properties of those animal viruses which have been most thor- oughly studied and on the methods used in these studies, and will read an informative discussion of the nucleic acids, which make up so important a fraction of the virus particle. Errors are few, but it is refreshing to read about "V. cohlerae," and to learn that phages can be "eluded"! P. B. COWLES DIE ERNAHRUNG. PHYSIOLOGIE, PATHOLOGIE, THERAPIE. By Konrad Lang and Rudolph Schoen. Berlin, Springer-Verlag, 1952. vii + 624 pp. This book is divided into fourteen chapters, each written by a separate author. The titles are: Food Chemistry, Physiology of Nutrition, Food Technology, Malnutrition and Overeating, Dietetics, Physiology and Pathology of Child Nutrition, Nutrition of Population, Physiology of Vita- mins, Symptoms and Therapy of A-avitaminosis, Symptoms and Therapy of E-avitaminosis, B-vitamins, Vitamin C, Rickets, Tetany, and Osteo- malacia, Vitamin K. The two introductory chapters on Food Chemistry and Physiology of Nutrition give rather general information, the latter going beyond the limit of physiology and describing, for instance, the importance of particular foods such as milk and bread for good nutrition. The high oxalic content of cocoa (0.45-0.48% is mentioned. The chapters on malnutrition and vitamin deficiencies are highly special- ized; they are based on clinical work and deal with the therapeutic applica- tions of vitamins. The studies of malnutrition were made on prisoners of war returning home from Russia, and the author remarks that the degree of severity of starvation symptoms increased with the height and age of the subjects. The chapters on the vitamin B complex, vitamin C, and vitamin K are of a general type, describing the signs of deficiency and probable physiological r6le of the vitamins in question. The chapters on Food Technology and Dietetics represent a technical approach to the problems, the first one describing the advantages of various food processing techniques,

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