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By Roger J. Williams. Price, $1. Pp. 56. Norman, Okla.: University of Oklahoma Press, 1945.

Arch Intern Med. 1946;77(4):476.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

This is a satisfactory little book to recommend to patients or other laymen interested in and wishing information about foods and nutrition. The author provides practical, easily understood directions on how to choose foods so that the taking of extra vitamins is unnecessary. Good diet planning demands more attention than many have supposed. It is necessary because of the prominent position in the food environment of refined fuel foods that fail to carry their share of the "lubricants" (vitamins and minerals) required for good health. The food producer, by raising the nutritional quality of his products, should play an important part in improving the diet of the public, and "the time should come when the housewife will not have to exercise as much caution as she does now, and when she can, by the simple expedient of diversifying her purchases, furnish her family with a completely adequate as well as . . . [Full Text PDF of this Article]

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