Nutrition and Diet in Health and Disease

As before, the author has ably dealt with the nutritional aspect ol lieaitn and disea.se in all its important bearings, physical, physiological, pathological, experimental and economic. Many additions and changes have been made in some of the chapters, specially in tiie discussion ol some of the metabolic diseases, such as diabetes, gout and obesity, in accordance with the modern ideas on the subject. Chapter XXI, dealing with the diseases of the blood, has been practically rewritten in view of the fact that much interesting work has been done recently on the classification of the nature of anaemias which necessarily affects the line of treatment. The recent work of Douglas and Tannenbauin on the mechanism of secondary anajmias has been incorporated in the book; this work shows that the measure of the bone-