""A Laboratory Handbook for Dietetics"" is a comprehensive guide to the principles and practices of dietetics. Written by Mary Swartz Rose, a pioneering nutritionist and professor at Columbia University, this book was first published in 1912 and remains a valuable resource for students and professionals in the field of nutrition. The book covers a wide range of topics, including the chemistry of food, the principles of nutrition, and the analysis of food products. It also includes detailed instructions for conducting laboratory experiments related to dietetics, such as testing the nutritional content of foods and analyzing the effects of different cooking methods on nutrient retention. The book is designed to be used as a practical guide for students and researchers in the field of nutrition, providing a wealth of information and hands-on experience in the laboratory. With its clear and concise writing style, ""A Laboratory Handbook for Dietetics"" is an essential resource for anyone interested in the science of nutrition and the role of diet in promoting health and wellness.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.