This time-honored text of the late Mary Swartz Rose has been revised and rewritten. The purpose of the book has remained the same, namely, "to explain the problems involved in the calculations of food values and food requirements and the construction of dietaries, and to furnish reference tables which will minimize the labor involved in such work." However, the progress of the science of nutrition and the rapidly accumulating knowledge of the quantitative requirements of the human body and of the chemical composition of food materials have provided much new and essential information for inclusion.
The fifth edition is divided into four parts for convenience in use. Part I includes a discussion on the functions of food and food requirements for normal persons under varying conditions of age and activity. Part II deals with problems in dietary calculations. Part III carries 22 useful reference tables. Part IV gives 17 tables