The introductory section of this work consists of an excellent statement of the principles of dietetics, with many practical hints as to their application. Simplicity is the keynote, and by the use of a few simple rules and the table given, caloric calculations can be rapidly and accurately made. Throughout the entire work not only the principles but also carefully worked out diet lists are given for almost every manifestation of gastro-intestinal disease. Unfortunately, these diets contain a high percentage of foods not available to the American public. Even their names have no English equivalents, and such lists would need complete revision to have any practical value outside of Germany. Another objection to the lists is the free use of innumerable proprietary foods.
One gets the impression, however, that dietetics is here given a much more important place in therapy than it really deserves. The twelve pages devoted to the