This is the condition which can be so largely prevented by giving the baby a good nutritional foundation; this must be started during its prenatal life, carried through the nursing period and then continued throughout the rest of his life. Since the nurse is very likely to be entrusted with the arrangement of the patient’s dietary, being told merely to give a liquid, soft or light diet and possibly to avoid certain articles, it will mean much to the coming generation if nurses at large are able so to compose the various diets for the expectant and nursing mother, that they will provide not only the requisite fats, proteids, carbohydrates, minerals and water and yield the necessary calories, but also contain all three protective substances: fat-soluble A, water-soluble B and water-soluble C. It can be demonstrated that when these food factors are not present in the mother’s diet, they will not appear in her milk, and accordingly will not be supplied to her baby. This is the crux of the whole matter. If the mother’s diet is faulty, her milk will be faulty in the same respect and the baby will start life with tissues which contain an inadequate amount of the substances that are necessary to make them sound and promote health. That is what we have in mind when we say that the mother’s milk must be satisfactory not alone in quantity but in quality as well. In order to make quite clear how damaging are the results of diets which are deficient or lacking in these protective substances, we shall take up, briefly, the deficiency diseases in turn. =Scurvy= (scorbutus) is caused by a lack or deficiency of the substance called water-soluble C, the most unstable of all the protective substances, being easily impaired or destroyed by heating, drying or aging. This anti-scorbutic substance is present in fresh milk, potatoes, oranges, lemons, onions, and such fresh vegetables as lettuce, raw cabbage and celery and in apples, pears, peaches, bananas and cantaloupe. Tomatoes are rich in the anti-scorbutic substance and, moreover, this form is but slightly injured by heating or aging, for which reason canned tomatoes are frequently used both to prevent and to cure scurvy. Scurvy is a disease which develops slowly. The patient loses weight, is anemic, pale, weak and short of breath. The gums become swollen, bleed easily and frequently ulcerate; the teeth loosen and often drop out. Necrotic areas in the bones may result. Hemorrhages into the mucous membranes and the skin are characteristic. Large black and blue spots develop in the skin, after trivial injury, or even spontaneously. The ankles become edematous and in severe cases a hard, board-like condition of the skin and subcutaneous tissues develops. There is sometimes severe headache and in the later stages there may be convulsions and delirium.