Food in Health and Disease: Preparation, Physiological Action, and Therapeutic Value

The hardcover shows noticeable wear, particularly along the edges and spine, indicative of frequent use. There are no visible inscriptions or signatures. The internal pages are intact, though some staining is present, likely due to age. The dust jacket is not visible, so its condition cannot be assessed.

"Food in Health and Disease: Preparation, Physiological Action, and Therapeutic Value" by Katherine Mitchell and Margaret Cowden Bernard is a comprehensive exploration of dietetics and therapeutic nutrition. Published by F. A. Davis Company in Philadelphia, 1955, this hardcover is the fifth edition, reflecting updates and expansions from its original publication. Both authors bring extensive experience in dietetics, making this work a valuable resource for understanding the role of food in health and disease management. This edition is illustrated, offering visual insights into nutritional concepts. While the condition of the dust jacket is unknown, the book itself shows signs of wear consistent with its age, suggesting it has been a well-utilized reference. This edition is a significant piece for collectors and professionals interested in historical perspectives on nutrition.