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manner soon become the common property of the laity, but are 

 usually imperfectly understood and will render their best Service 

 only when people are properly instructed in regard to them. 



The rapid advances in the medical sciences in the last two 

 decades have had so many practical applications to daily life that 

 many facts and principles of nutrition are already becoming matters 

 of common knowledge, and it is very important that these should be 

 properly understood by the public so that every one can avail him- 

 self of the best means of sound living, and guard against mis- 

 chievous errors. 



Dr. Jordan's recently published book is an attempt to set forth 

 in simple terms the fundamentals of human nutrition, and, as he 

 himself says, "to connect them with a philosophy of living," so 

 that the Student without technical training in chemistry and biology 

 can learn his own food requirements and how to meet them, both 

 of which are equally important. 



The author, though an expert in animal nutrition, has the lay- 

 man's point of view and presents the normal rather than the patho- 

 logical aspects of his subject, a fact which makes the book of wider 

 interest than many others dealing with foods and feeding. The 

 subject matter is excellently presented and in the main correct in 

 detail. The author falls to recognize that the formation of sugar 

 from protein has been definitely established and unfortunately 

 underestimates the value of such ash constituents as iron. On the 

 practical side the author wams against food fads. He advocates a 

 simple and well-balanced dietary, and presents a number of sug- 

 gestive illustrations. 



The book is timely, in that courses in this subject are now being 

 introduced extensively in agricultural schools, high schools, and 

 private schools throughout the country. Dr. Jordan's book accept- 

 ably meets the new needs in this connection and is the best of its 

 kind that has yet appeared. 



A.« R. R. 



