Nutrition and diet in health and disease

First published in 1927 by W.B. Saunders, 'Nutrition and Diet in Health and Disease' was authored by James Somerville McLester, a prominent physician and professor of medicine at the University of Alabama. The book emerged during a pivotal era for clinical nutrition, as the scientific understanding of vitamins and metabolic requirements was transitioning from anecdotal observation to rigorous biochemical research. McLester wrote this text to provide a comprehensive bridge between the emerging science of nutrition and the practical requirements of bedside clinical practice.

The volume was designed as a definitive reference for medical professionals, balancing physiological theory with specific dietary management strategies for various ailments. Its organization reflects the medical pedagogy of the early twentieth century, focusing heavily on systemic diseases and the caloric and nutritional modifications required to treat them. The work was well-received by the medical community of the time for its systematic approach, establishing McLester as a leading voice in American clinical dietetics and solidifying the reputation of W.B. Saunders as a primary publisher of essential medical textbooks.