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The Baby's Food;
Paperback
Medical ReferenceBaby CareGeneral World History
ISBN13: 9781171980384
Publisher: Nabu Press
Published: Oct 4 2010
Pages: 152
Weight: 0.49
Height: 0.33 Width: 6.14 Depth: 9.21
Language: English
The Baby's Food;, originally published in 1917, provides a comprehensive guide to infant nutrition and feeding practices during a period of evolving medical and nutritional understanding. Authored by Isaac Arthur Abt, a prominent pediatrician, this book offers insights into the principles of infant feeding, addressing the nutritional needs of babies and the preparation of appropriate foods.
Detailing various recipes and dietary recommendations, Abt's work reflects the prevalent scientific knowledge and clinical practices of the early 20th century. While some recommendations may differ from contemporary standards, this volume offers a valuable historical perspective on the development of pediatric nutrition and the changing approaches to infant care. This work serves as a fascinating resource for historians, nutritionists, and anyone interested in the evolution of infant feeding practices and early childhood health.
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.
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