The Elements of the Science of Nutrition.

In his preface Professor Lusk points out that the aim of this book is to review the scientific substratum on which rests present-day knowledge of nutrition and that, throughout, no statement has been made without endeavoring to examine the evidence on which it is based. He had hoped that ten years of scientific research would permit the formulation of the subject of nutrition on the basis of physical chemistry but realizes that the hope has not been fulfilled. What Professor Lusk gives us therefore is a beautifully written truly scientific text-book on metabolism and nutrition, dealing particularly with the processes that go on in the human body when we take proteins, carbohydrates, fats or other materials into them. He considers the normal diet, the food requirements during growth and the metabolism in various conditions of disease in which metabolism is probably the primary consideration in treatment and cure. The section