Dietetics: Or Food In Health And Disease is a book written by William Tibbles and published in 1914. The book provides a comprehensive guide to the role of food in promoting health and preventing disease. Tibbles was a noted physician and nutritionist of his time, and his book reflects his extensive knowledge and experience in the field of dietetics.The book is divided into several sections, each dealing with a specific aspect of nutrition and health. The first section provides an overview of the human digestive system and the role of food in the body. It discusses the different types of nutrients required by the body, including carbohydrates, proteins, fats, vitamins, and minerals.The second section of the book focuses on the role of diet in preventing and treating various diseases. Tibbles discusses the importance of a well-balanced diet in preventing diseases such as scurvy, rickets, and beriberi. He also provides detailed advice on the dietary management of conditions such as diabetes, gout, and obesity.The third section of the book provides practical advice on meal planning and food preparation. Tibbles offers tips on selecting and cooking foods to maximize their nutritional value, as well as guidance on portion sizes and meal timing.Overall, Dietetics: Or Food In Health And Disease is a valuable resource for anyone interested in the role of nutrition in promoting health and preventing disease. It provides a wealth of practical advice and scientific knowledge that is still relevant today, over a century after its initial publication.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.
