Chemistry of Food and Nutrition 



By henry C. SHERMAN, Ph.D. 



Professor in Columbia University 



Cloth, i2nto, via ->(- jj^ pages, S^-JO 



The purpose of this vokime is to present the 

 principles of the chemistry of food and nutrition 

 with special reference to the food requirements of 

 man and the considerations which should underlie our 

 judgment of the nutritive values of food. The food 

 is here considered chiefly in its nutritive relations. 



"A compact compendium of information based 

 upon the most recent researches." — TJie Nation. 



'' It is a real pleasure to call attention to Dr. Sher- 

 man's work, which is excellent. . . . Not too long, 

 nor too technical." — Johns Hopkins Hospital Bulletin. 



" A veritable treasure to the student of dietetics.'' 

 — Chicas'o Record- Herald. 



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Publishers 64-66 Fifth Avenue New York 



