The authors provide in this volume a critical exposition of experimental exploration and practical experience in human nutrition. The early chapters deal with the principles of metabolism, the methods available for determining energy balance, basal metabolism, and energy requirements for work, and the effects on metabolism of semistarvation and starvation. Later topics covered include utilization of food and the significance in nutrition of fats, carbohydrates, proteins, minerals, and vitamins. The concluding chapter covers the effects of malnutrition on the liver, on reproduction, and on longevity. The book ends with the importance of bread and its components in the human economy, of certain newer protein foods, and of vegetarianism.
The book is liberally documented and provides for the reader of German texts an excellent introduction to this field of knowledge, a field which in the present insecure state of world affairs is of utmost importance to human welfare.
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