Dietetics is, in itself, both an Art and a Science. Food can be prepared so tastefully and its appearance made so pleasing as to become a fit subject for a painter. But the selection of food that shall give the body all the elements it needs in its work of growth and repair, with the greatest economy of effort, of purse, of time, and of energy, needs the trained judgment, the knowledge of comparative values and of chemical combinations possessed by a scientist. This is especially true from the fact that so many bodily ills result from a faulty digestion, due either to the food itself or to the condition of the organs which must handle the food. The subject is so vast and its ramifications so many that all the resources of chemistry own themselves baffled at some of its intricacies. However, an intelligent working knowledge of the processes undergone by food in its progress through the body, and its transformation into vital force, can be attained by anyone. This book is the outcome of years of experience in correcting bodily ills caused by wrong hygienic habits. It has been written out of a sincere desire to awaken the every-day individual to the important relation that food bears to his well-being. Much has been written on this subject by medical men for the medical profession, in language too technical for the layman. It is believed that in this book the layman will find a fund of information hitherto not available to him, in language stripped of technicalities, plain and easily understood. I have tried to make it logical and interesting. When the American people become convinced that a thing is needed they generally “go after” it, and sooner or later the desired thing is attained. When they arouse themselves to see that the food they eat is pure, well prepared, and taken into digestive systems vigorous by means of proper exercise and fresh air, a new and far more virile race will be the outcome. Acknowledgment is here made of the valuable assistance of Winfield S. Hall, Ph.D., M.D., Professor of Physiology in the Northwestern Medical School, Lecturer, and Author of _Nutrition and Dietetics_; of Alida Frances Pattee, late Instructor in Dietetics, Bellevue Training School for Nurses, Bellevue Hospital, New York City, Author of _Practical Dietetics_. The tables of Food Values and the classification of foods are kindly furnished by Dr. Hall and used by the courtesy of his publishers, while a few of the recipes are generously furnished by Miss Pattee. Recognition is also made of the good work of Miss Helen Hammel, former dietitian in Wesley Hospital, Chicago, in the preparation of some of the recipes. THE AUTHOR. INTRODUCTION The problem of proper nutrition for the body is as vital as any study affecting the morals, health, and consequent power of a nation, since on the quality and quantity of food they assimilate, depend the sustenance, health, and strength of its citizens.