Each vitamin is taken up from the standpoints of history, nature and function, pathology, incidence, symptoms, diagnosis and treatment. Those discussed are vitamin A, thiamine, nicotinic acid, riboflavin and vitamins C, D, E and K. Protein deficiency, iron deficiency, iodine deficiency and other possible nutritional deficiencies are also included. The second section of the book is devoted to principal dietary sources of essential food factors and laboratory methods for the diagnosis of deficiency diseases.
This book is very well written and almost impossible to put down when once commenced, which I believe sets a new high record for any book on diet. The immense amount of work done on deficiency diseases and vitamins in the past few years has been carefully sifted, and only that essential and of value has been utilized. The authors' viewpoint is sane and well balanced. For example, the statement "Vitamin-E deficiency, like a deficiency of