SCIENCE 



New Series 



Vol. XXXVI. No. 937 



Friday, December 13, 1912 



Single Copies, 15 Cts. 

 Amndal Subsceiption , $5.00 



Just Published 



IN HEALTH 

 AND DISEASE 



By NATHAN S. DAVIS, Jr., A.M., M.D. 



Professor of the Principlef and Practice of Medicine in Northwestern University Medical School ; 

 Physician to St. Luke's Hospital, Mercy Hospital and Wesley Hospital, Chicago ; Memher Ameri- 

 can Medical Association, American Climatological Society, Etc. 



FROM THJS PREFACE 



" It has been my aim to make as practical a book upon dietetics as 

 possible. For that reason the diet best suited in individual diseases has 

 been described fully under the heading of each ailment. The preserva- 

 tion of health is of as much importance as the treatment of the sick, an d in 

 order that the food may be adapted to both these purposes the principles 

 underlying its use must be understood. It has therefore seemed best to 

 review the chemical and physiologic data concerning the nutritive and 

 other qualities of various kinds of food ; to discuss briefly their rela- 

 tions to the digestive organs and to the organism as a whole ; and to 

 trace many of the changes that food must undergo before it can be appro- 

 priated to the needs of the human system and prepared for elimination. 

 The first part of this volume treats of these subjects, with such brevity 

 as has seemed compatible with thoroughness. For a similar reason, in 

 the section devoted to the consideration of diet for invalids, attention 

 has been given to the causation of disease, especially as diet, and diges- 

 tive and nutritional processes are related to it. Symptoms are described 

 whenever it seems best in order to make clear 

 dietetic and general hygienic treatment." 



Octavo. viii+449 Pages. Clotb, $3.50 net 



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