It may not be out of place to state at this point that in the writer’s opinion the use of the terms “standard diet” and “dietary standards,” etc., is objectionable, since such usage seems to demand a certain degree of definiteness in the daily diet for which there is no justification. As in the use of the term “normal diet,” there is danger of misinterpretation, and of the assumption that dietary habits should be regulated strictly in accord with certain set principles. This I believe to be altogether wrong; there should be, on the contrary, full latitude for individual freedom, but freedom governed by an intelligence that appreciates the significance of scientific fact and is willing to mould custom and habit into accord with them. What is needed to-day is not so much an acceptance of the view that man requires daily 0.85 gram of proteid per kilogram of body-weight, as a full appreciation of the general principle, which our definite figures have helped to work out, that the requirements of the body for proteid food are far below the customary habits of mankind, and that there is both economy and gain in various directions to be derived by following the general precepts which this view leads to. In other words, there is no advantage, but, on the contrary, much bother and worriment, in attempting to follow out in practice the details of our more or less exact physiological experiments. The general teaching which they afford, however, can be adopted and put in practice in our daily lives, without striving to follow too closely the so-called standards which our experiments have led to. Again, the sample dietaries adopted in our experiments have no special virtue, aside from the general principle they teach that simple foods are quite adequate for the nourishment of the body, and that the amount of nitrogen or proteid they contain was sufficient to meet the demands of the particular individuals consuming it. Broadening intelligence on matters of food composition is called for on all sides, and as this is acquired together with due appreciation of the relative nutritive values of proteid, fat, and carbohydrate, there is placed at our command the power of intelligent discrimination, with the ability to apply the principles set forth in our own way, in harmony with personal likes and dislikes. To the majority of us, not very familiar with the percentage composition of ordinary food materials, and unaccustomed to the weighing of food in grams, the figures given from time to time may have failed to convey a very definite impression regarding the actual amounts of the various foods made use of. Further, our ideas concerning the bulk of many of the common articles of food necessary to furnish the 60 grams of proteid required daily by a man of 70 kilograms body-weight may be somewhat hazy. The following table, however, will be of service in this direction: SIXTY GRAMS OF PROTEID ARE CONTAINED IN