The author states that the purpose of this book is threefold: (1) to gather into a single volume information useful in meeting everyday nutritional problems, which has been gleaned from the fields of food composition and economics, the chemistry and physiology of body processes, dietetics and medicine; (2) to make this information available to a comparatively large group by presenting it in such simple language as to be understandable to those with no previous knowledge of chemistry, and (3) to point out, in every instance possible, how such knowledge may be utilized for preventing ill health and promoting a high degree of physical fitness.
Part I includes a discussion of sugars, starches, proteins, fats, milk and milk products, fruits and vegetables. The different varieties of these food groups, their chemical properties and their place in the diet are presented in detail.
Part II is concerned with the nutritional needs of