This standard British text, now in its fourth edition, is divided into six parts.
Part 1 deals with the physiology of nutrition. This section outlines clearly and succinctly the basic principles of the science of nutrition derived primarily from the sciences of physiology and biochemistry. It incorporates references to historical events leading to present knowledge, as well as references to published reviews and monographs which explore specific subjects in depth.
Part 2 presents an outline and description of foods eaten by peoples of many countries. This is followed by a lengthy and complete section describing manifestations of nutritional deficiency diseases due primarily to single or multiple nutrient lack in the diets of human beings.
Other sections of the text describe the role of food in the onset and treatment of a variety of diseases commonly encountered in medical practice. Special attention is given in this text to the significance of