AT a joint meeting of the Sections of Obstetrics and Gynaecology and Nutrition, a discussion took place on the nutritional requirements of pregnancy. Sir Robert McCarrison said that the food essentials needed by the prospective mother are, in order of precedence: (1) milk and milk products ; (2) whole or lightly milled cereals, particularly good wholemeal or standard bread, and oatmeal ; (3) green and leafy vegetables ; (4) root vegetables, particularly potatoes, carrots and onions ; (5) fruit, including the tomato ; (6) pulses ; (7) eggs ; (8) meat, including fish, fowl and glandular organs. To these should be added, in Great Britain, a daily teaspoonful dose of cod liver oil; a portion of yeast extract is a wise precaution. Dame Louise Mcllroy also stressed the value of fresh fruit and vegetables, herrings and wholemeal bread. She suggested that lessons and demonstrations in the preparation and storage of food might well form a part of the work of antenatal clinics. Other speakers also emphasized the importance of an adequate supply of vitamins during pregnancy. The incidence of puerperal pyrexia seems to be diminished by these means.