264 SCIENCE REMAKING THE WORLD 



This does not mean, as the sensationally minded 

 would have it, that by the use of a "super-diet" we can 

 produce a "super-race." It does mean that by the right 

 use of our present knowledge and of our food supplies 

 we can in future bring to a much larger percentage of 

 our peonle that full measure of health and efficiency 

 which only the more fortunate now enjoy. 



May not such results of scientific investigation func- 

 tion somewhere in the curriculum of every school? 



GUIDE TO FURTHER READING 



"Economics of the Household", by B.R. Andrews. (Macmillan, 

 New York.) 1923. 



"The Nutrition of Man," by R. H. Chittenden. (Stokes, New 

 York.) 1907. 



"The Science of Nutrition," by G. Lusk. New Third Edition. 

 (Saunders, Philadelphia.) 1920. 



"The Cost of Living," by E. H. Richards. Third Edition. 

 (Wiley, New York.) 1905. 



" Feeding the Family," by M. S. Rose. (Macmillan, New York.) 

 1916. 



'"Laboratory Handbook for Dietetics," by M. S. Rose. Second 

 Edition. (Macmillan, New York.) 1921. 



"Chemistry of Food and Nutrition," by H. C. Sherman. Second 

 Edition. (Macmillan, New York.) 1918. 



" Food Products," by H. C. Sherman. (Macmillan, New York.) 

 1914. 



"The Vitamins," by H. C. Sherman and S. L. Smith. (Chemical 

 Catalogue Company, New York.) 1922. 



"Elementary Household Chemistry," by J. F. Snell. (Macmillan, 

 New York.) 1914. 



"Dietetics for High Schools," by Florence Willard and L. H. 

 Gillett. (Macmillan, New York.) 1920. 



