The first hundred pages of this book are devoted to the principles of nutrition, the planning of a diet and the methods and materials helpful in the education of the patient. The last part consists of typical diets and menus containing the foods necessary to supply the food constituents required for the normal diet and of variations in therapeutic diets. The part on the principles of nutrition is well written and easy to read. Enough cannot be said for the tables of diets. Diets of every sort, to meet any kind of an emergency, are given. These are well constructed, containing not only the usual grams and calories but the exact measure in household equivalents. The book is well bound and printed and makes an excellent addition to the subject of dietetics.