FOOD AND NUTRITION

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Abstract

'IHIS is a readable, authoritative and well documented survey of the science of nutrition. After a brief, but informative introduction on food economics and the evolution of human diets the author illustrates the present inequality of food distribution in the world to-day. The precarious position of our own economy is evident, but some may think that the problems raised by over population, especially in the Far East, are not sufficiently emphasised. About onesixth of the book presents in detail the changes in British diet before, during and after the War. The author reminds us that "no diet, which is characterised by monotony, difficult planning, uncertain shopping and is not enlivened by a freedom of choice, can be regarded as wholly adequate, no matter how perfectly it may meet the required standards for calories and nutrients." After a clear presentation of the energy requirements of the body the contributions of proteins, fats and carbohydrates, minerals and vitamins are individually reviewed in a reliable and entirely up-to-date discussion. TIhe properties of various foodstuffs such as bread, milk, protein and fat-rich foods, vegetables, fruit and nuts are then described. Many, whose interest is not entirely scientific, wtill find much to interest them here and in the chapter on the dehydration and preservation of foods. These chapters and those on dietary standards and planning, diet in dental caries and on appraisal of nutritional status should be read by anyone wvho would presume to advise people in normal health concerning diet. The book is not concerned with diet for specific disease conditions, but all medical men who require an authoritative survey of the modern science of nutrition, and of recent contributions which have been made to it, often by non-medical workers, should read this book.