Aided by Dr. Hazel E. Munsell, well known for her research and administrative activities in the fields of nutrition, Miss Johnson has made a comprehensive summary of material valuable to students of the art and science of dietetics. The subject matter is divided first into four major sections: Part I contains the material relating to components of diets and dietary considerations relating to age and population groups; Part II deals with the problems of diet therapy; Part III presents principles and methods of cookery, and Part IV provides extensive tables with which to calculate food values and adequate index to the volume.
Parts I, II, and III encompass 387 pages, 41 chapters averaging less than 10 pages each. With lists of "Questions and Problems" and "References and Bibliography" after each chapter, the book is admirably adapted for use in teaching. The author has directed the book to teaching of nurses,