Cloth, 12mo, viii+ 355 pages, $1.50

The purpose of this volume is to present the principles of the chemistry of food and nutrition with special reference to the food requirements of man and the considerations which should underlie our judgment of the nutritive values of food. The food is here considered chiefly in its nutritive relations. It is hoped that the more detailed description of individual foods and the chemical and legal control of the food industry may be treated in a companion volume later.

The present work is the outgrowth of several years' experience in teaching the subject to collegiate and technical students who have represented a considerable diversity of previous training and points of view, and, while published primarily to meet the needs of the author's classes, it is hoped that it may also be of service to students and teachers elsewhere and to general readers whose main interest may lie in other fields, but who appreciate the importance of food and nutrition as factors in hygiene and preventive medicine.

While neither the size nor the purpose of this book would permit an historical or technically critical treatment, a limited number of historical investigations and controverted views have been mentioned in order to give an idea of the nature and validity of the evidence on which our present beliefs are based, and in some cases to put the reader on his guard against theories which, while now outgrown, are still sometimes encountered.

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