This comprehensive treatise leaves nothing more to be desired in a book of its type. Normal diets and normal nutritional requirements for adults and for children of the preschool age are thoroughly considered. The feeding of infants is discussed in a special chapter by Dr. McKim Marriott of Washington University, St. Louis, and the feeding of surgical patients in a chapter written by Dr. Barney Brooks of Vanderbilt University, Nashville.
In the sections on diet in disease, the author does much more than give the various empiric diets that have been used; he discusses the nutritional, metabolic and digestive disturbances involved and then proceeds to outline their dietary correction. Menus, recipes, tables and charts are numerous throughout the book, serving to enhance its value as a reference text for students and practitioners.