Nutrition in Health and Disease

The fact that there are so many editions of this textbook, which first appeared in 1928, gives one a clue to the importance which the authors attach to keeping nutrition books up to date and why their book remains a favorite among teachers of nutrition and diet therapy. Information is presented in a clear and very readable manner. Many pictures, graphs, and diagrams make for added interest. The charts and tables throughout the book are well chosen and give pertinent facts. The long association of the authors with medical institutions both as dietitians and as teachers of nurses and dietitians has provided them with a good philosophy of nutrition and the ability to interpret nutrition in its many ramifications to students of the subject. Although the book is designed primarily for student nurses and dietitians, all persons interested or connected in any way with the field of nutrition will find the book an excellent reference. For writing a book of value to students with varying backgrounds and experience, the authors deserve much credit. There are few textbooks which compare with this one in scope and yet give sufficient detailed information. In the section dealing with Diet in Disease, the reader is never allowed to forget that all dietary modifications are based on the normal diet and that in all therapeutic diets one must consider the total nutrition of the patient. The authors have also recognized the role of economics in the feeding of individuals and of families. They have included ample information on low cost meal planning as well as inexpensive family-size recipes. The inclusion of such information is only one more reason for crediting the authors with a major contribution to the study of nutrition. MARGUERITE J. SCHAEFER