THE purpose of this little book is to explain to a lay public the principles on which a complete dietary is based, directing special attention to the errors which are commonly made in the selection of foods for human consumption. The central idea is comprised in a “square meal” expressed diagrammatically; the carbohydrates and fats or the “fuel foods,” together with water and salts, constitute a central circle, whilst the four corners to form the square are filled up by proteins of good biological value and foods containing one of the three vitamins respectively. A coloured diagram shows at a glance both those foods which should be included in a complete dietary and also those of similar nature which should be either excluded or, if included, should not form the staple representatives of their class. The authors consider that the average dietary contains too little vitamin B to balance the remaining constituents, especially the carbohydrates. The work is written in a pleasant style and can be read with profit not only by the public, to whom it is more immediately addressed, but also by those whose training should enable them to express an authoritative opinion on the subject.
Food and Health.
R. H. A.
By. Pp. vi + 64. (London: Longmans, Green and Co., 1925.) Paper cover, 2s. net. Cloth, 3s. 6d. net. Food Chart, 3d.