Abstract
THIS is a book about nutrition for the layman. Prof. Sherman describes the three main functions of food as first, provision of energy; secondly, supply of structural material for the growth and maintenance of tissue; and thirdly, the provision of substances which maintain the body's self-regulatory system and physico-chemical balance in tissue.
The Science of Nutrition
By Prof. Henry C. Sherman. Pp. xi + 253. (London:Oxford University Press, 1944.) 15s. net.
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The Science of Nutrition. Nature 156, 318 (1945). https://doi.org/10.1038/156318d0
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DOI: https://doi.org/10.1038/156318d0