Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-08T12:25:12.775Z Has data issue: false hasContentIssue false
  • English
  • Français

The Training, Qualifications and Functions of Dieticians*

Published online by Cambridge University Press:  28 February 2007

J. R. Marrack
J. R. Marrack
Affiliation:
London Hospital, Whitechapel, London, E.l
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Meeting Report
Information
Proceedings of the Nutrition Society , Volume 4 , Issue 3-4 , December 1946 , pp. 258 - 259
Copyright
Copyright © The Nutrition Society 1946

Footnotes

*

The spelling of “dietician” used in the Proceedings has been that which appears to be preferred in the second edition of the Shorter Oxford English Dictionary. In future the alternative “dietitian” favourod by the British Dietetic Association will be adopted.

References

Thompson, H. (1885). Food and Feeding. London and New York: Frederick Warne and Co.Google Scholar