More and more attention is being given to the relation of diet to disease and to health. The requirements of a satisfactory diet are varied: they include not only a sufficient number of calories, but also a variety of food which shall stimulate the appetite, a number of esthetic considerations which make food more attractive, and numerous relations to the health of the body. The author has apparently had in mind all these considerations in the preparation of her book.
The first chapter is devoted to a consideration of the calories necessary to fulfil the fuel requirements of the body and to the mineral content of ordinary foods to fill such requirements. The next chapter is devoted to the digestive organs and the variation of diet to avoid disturbances of intestinal action. The following chapters are classified according to the requirements of the various members of the family; for example,