Having engaged in full-time hospital work for five years and in postgraduate teaching, the author presents this book to supply a need for more practical and detailed dietary advice than is usually contained either in the textbooks of physiology or in those of medicine. A large number of useful tables compiled from reliable sources are presented, together with many practical dietary suggestions. The numerous menus, as well as a section entitled "Foods from a Culinary Standpoint," are contributed by Miss Ruth Gallup.
Various sections covering the dietary matters affecting the specialties are written by others than the author. An introduction and an excellent section on Bright's disease are by Mosenthal; the subjects of infant feeding and dietetic management of diseases of children are by Saxl. Other contributors and their topics are as follows: Spain, allergy; Lawton, college athletes; Short, diabetes; Blake, dentistry; Blakeslee, epilepsy; Hinton, goiter; Nilsen, otolaryngology; Brenner, surgery;