The canning of foods began more than a hundred years ago as a result of the need by Napoleon to preserve food for his armies. Today the canning of foods is an enormous peace time industry, but textbooks on nutrition have largely neglected to discuss the nutritional significance of these products. This little volume contains information about the human dietary requirements and on the nutritional, bacteriologic and other public health aspects of canned foods. There are interesting chapters on the manufacture of cans and the various canning procedures. The appendix provides information in tabular form about the chemical composition and dietary value of canned foods. A selected bibliography is appended.