May 1949

Volume 25Issue 5p385-470

Dietary Aspects of Cholesterol Metabolism and Disease

Nutrition in Rheumatic Fever

Influence of Various Levels of Thiamine Intake on Physiologic Response

Follow-Up of Nutrition Surveys

Experimentation With Dried Yeast for Use in Army Rations

Development of High Quality Foods

Effect of Large-Scale Methods of Preparation on the Vitamin Content of Food


Current Comment

Book Reviews

Current Literature

News Notes