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Therapeutic Dietetics; or, The Science of Health Foods and Their Medicinal Values
Hardcover
DietingDiet & NutritionMedical Reference
ISBN13: 9781024109511
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 154
Weight: 0.87
Height: 0.44 Width: 6.14 Depth: 9.21
Language: English
Therapeutic Dietetics; or, The Science of Health Foods and Their Medicinal Values explores the principles of using diet as a means to improve and maintain health. Authored by Norton F. W. Hazeldine, this book delves into the nutritional components of various foods and their specific therapeutic applications. It emphasizes the crucial role of diet in preventing and managing illnesses, offering insights into how different food choices can impact overall well-being.
Hazeldine's work provides a detailed examination of health foods and their medicinal properties, making it a valuable resource for anyone interested in the intersection of nutrition and health. This book is a classic exploration of how food can serve as a powerful tool for healing and promoting a healthier lifestyle.
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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