This volume presents in simple, nontechnical language the essential facts of nutrition in a form suited to the needs and background of the intelligent layman. From a perusal of the text one gathers that the chief objective of the author is to develop in the minds of the general public a saner attitude toward reduction, food fads, and other practical dietary problems. Such an attitude he apparently correctly believes can be developed only through an understanding of the fundamental principles of nutrition. In any case, the presentation is in accord with this plan.
Two introductory chapters trace the development of the modern diet, the art of cooking, and food preservation. Then follows a straightforward statement, running through six chapters, of the functions in the body of each of the chief dietary constituents—energy, protein, fat, carbohydrate, minerals and the several vitamins—and in another five chapters a discussion of the most important