The Mitchell Professor of Chemistry at Columbia has written here a serious book for the layman interested in the relations of food and the processes of human life. He has given, in readable form, the developments in the knowledge of nutrition and the nutritional characteristics of foods. He shows how imperative is a knowledge of the preventive use of proper foods to decrease the dangers of infection and disease. A book for those who believe in positive health rather than curative medicine. A guide to sane eating. But in no sense a fad book on modern diets.