The purpose of this book is to provide an intermediate text as a basis for instruction in schools of nursing or departments of home economics, and is intended for the use of dietitians, nurses and instructors in the sciences that pertain to nutrition. A short outline of a course in dietetics is given, and the outline form is used throughout the book. The physiology of food in its relation to the human body, the several phases of food chemistry, food preparation and dietotherapy are presented in a very comprehendable yet concise manner. The chapters on special diets are exceptionally well written. An excellent bibliography is appended to each chapter.