Diet and Vitamins

Abstract

HERE are two volumes which no serious worker on nutrition can be without. In “The Nation's Food” will be found an authoritative summary of almost all that is at present known about the nutritive value, and the chemical and even physical properties, of British foods. The first section of the book deals with the egg as food, the second with the potato asr food, the third with vegetables as food; and parts four, five, six and seven, respectively, with cereals, meat, fish and milk, all treated “as foods”. Thus no important article of diet is omitted. Each of A these seven sections is further subdivided, in a methodical manner, into a series of chapters, dealing in turn with such aspects as the biology of the food in question, its chemistry, nutritive value, production, effect of cooking, storage, and so on. These chapters—twenty-seven in all—are contributed by the leading experts in each field; and thus the book is bound to be useful both to the specialist, who will need it for reference and for study, and also to those whose interests are more general, including, no doubt, caterers, dietitians and food manufacturers.

The Nation's Food

A Survey of Scientific Data. Edited for the Society of Chemical Industry (Food Group) by A. L. Bacharach Theodore Rendle. Pp. xvii+349. (London: A Society of Chemical Industry, 1946.) 18s. net.

Vitamins and Hormones

Advances in Research and Applications. Edited by Prof. Robert S. Harris Assoc. Prof. Kenneth V. Thimann. Vol. 4. Pp. xvii+406. (New York: Academic Press. Inc., 1946.) 6.80 dollars.