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This is the second edition of this book which was written to meet the need of the general public for a nontechnical account of the results of modern researches on foods and nutrition. It presents the essential facts of what diet can and cannot accomplish. The book is concise and extremely readable, as the great mass of experimental data which usually cumbers a book of this type has been omitted. It makes an excellent textbook for the lay person, whose ideas may have been badly jumbled by faulty reading of the voluminous literature on the subject of nutrition.