This textbook, written by nine authors, consists of two parts, the first dealing with general and special dietetics, the second composed of recipes and sample menus. As the practical side of the subject forms the scope of the book, theoretical considerations, familiarizing the reader with the underlying principles of scientific dietetics, have been limited to a minimum. Due consideration has been given to the principle of certain flexibility and adaptability of standard diets to individual needs. The first part of the first volume offers a concise review of the physiology of nutrition and of the composition of common foodstuffs; it also describes the general technic of preparation of meals and discusses the problem of organization of diet kitchens in hospitals and clinics. The second part of this volume is devoted to a general discussion of diets indicated in various pathologic conditions such as obesity, undernourishment, diabetes, gastro-intestinal diseases and arthritis.