As the author's object has been to present not his own ideas, but discoveries that bear the stamp of authority, he has introduced no new theories. He lays no claim to original research, but has gone direct to the fountain-heads and has expounded in this book doctrines expressed fully in the works that have been of most help and guidance to him personally.

His thanks are especially due to Mr. Horace Fletcher for the ideas and information contained in "The A. B. - Z. of Our Own Nutrition" and "The New Glutton or Epicure," published by Frederick A. Stokes Company, New York; and to Professor Russell H. Chittenden for the use that has been made of his "Physiological Economy in Nutrition" and "The Nutrition of Man," issued by the same publishers. Acknowledgment is also gratefully made to Professor Irving Fisher, of Yale, for the use of valuable material contained in his pamphlets, magazine articles and lectures; to Dr. Hubert Higgins, author of "Humani-culture"; to Dr. C. W. Saleeby, the author of "Worry, The Disease of the Age," and to Professor Lafayette B. Mendel, of Yale, author of "Childhood and Growth." (These books are all published by Frederick A. Stokes Company.)

Those interested in pursuing further any particular topic will find specific reference to the authorities quoted in this book. To those who desire a more comprehensive knowledge of the subjects treated in this book and a more thorough acquaintance with the new conception of diet are recommended the works of Professor Chittenden, Mr. Fletcher and Dr. Sager. The three books that will probably be found most helpful to the ordinary reader are:

The A. B. - Z. of Our Own Nutrition, by Horace Fletcher.

The Nutrition of Man, by Professor Russell H. Chittenden.

The Art of Living in Good Health, by Dr. D. S. Sager.

As a busy professional man the author has found it necessary to secure the services of an experienced writer in the preparation of the manuscript. For such services he acknowledges his indebtedness to Frances Maule Bjorkman, whose enthusiasm for the subject and ability in writing have contributed to make the book what it is. G. B.