Sherman, Henry C
Chemistry of Food and Nutrition.
New York: The Macmillan Company, 1911.
Thick octavo, 355 pages + ads. First edition. An important work in the history of nutrition. Sherman, was the first to apply the measurement of calories to nutrition, and was among the first to isolate individual various nutrients including certain minerals, vitamins and amino acids. This work was said to have been the inspiration for the USDA dietary guidelines, first developed by Hazel Stiebeling in 1933. Stiebeling’s work was the first quantitative national dietary standard for the minerals calcium, phosphorus, iron, and vitamins A and C. The values were based on her research in the Sherman laboratory. Small ownership sticker removed from front pastedown, otherwise a fine copy, in publisher’s green cloth.