The last decade has greatly enriched the science of nutrition, but two achievements stand out most prominently. They are the discovery of vitamins and the proof that not all proteins are of equal nutritive value; that some, particularly most vegetable proteins, are incomplete, while most animal proteins are complete in that they contain the components necessary for growth, repair and replacement. A number of diseases whose etiology was heretofore unknown have been definitely proved to be caused by lack of vitamins, and of late, considerable evidence has been brought forth to prove that resistance to disease, particularly infection, and even reproduction, may be dependent on vitamins and the quality of proteins, or both.
These facts have collectively been called "the newer knowledge of nutrition," and they prove that there is more to food than calories. The proper selection of foods both in quality and in quantity is not merely an