The editor, Norman Jolliffe, has made many significant contributions to clinical nutrition, but perhaps the most tangible is this book. His first edition in 1950 became a standard reference throughout the world. Shortly before his death, he completed this revision which is truly a lasting tribute to his earnest and capable endeavors.
Clinical nutrition in the field of medical practice has become such an integral part that no specialist can afford to ignore it. The many applications of nutrition are ably presented by 23 outstanding contributors to this second edition. In the first 2 chapters, Norman Jolliffe eloquently relates the important features of nutritional diseases, both primary and secondary. His section on clinical signs is lucid, descriptive, and well illustrated by colored photographs. The following 4 chapters are devoted to the major foods—protein, carbohydrate, fat—and to caloric requirements. These chapters will bring to the clinician an appreciation of current biochemical