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Handbuch Der Ernaehrungstherapie; Volume 2
Paperback
Diet & NutritionMedical ReferenceGeneral World History
ISBN13: 9781144463418
Publisher: Nabu Press
Published: Feb 13 2010
Pages: 598
Weight: 1.82
Height: 1.21 Width: 6.14 Depth: 9.21
Language: German
Handbuch Der Ernaehrungstherapie, Volume 2, written by Ernst Leyden and published in 1904, delves into the nutrition therapies prevalent at the beginning of the 20th century. This handbook offers a detailed exploration of dietetics and its application in treating various medical conditions. As a significant contribution to the field of medicine, this book provides insights into the historical approaches to nutrition and healthcare.
This volume serves as a valuable resource for historians of medicine, nutritionists, and anyone interested in the evolution of dietary treatments. It highlights the practices and understanding of nutrition therapy during a pivotal era in medical history. The text is presented in German, preserving the original content and context as it was intended for its contemporary audience.
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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