Summary

The first problem for nutritional science, to identify the chemicals required in a diet to support growth and maintenance, has been solved. The deficiencies involved in diseases such as scurvy and beriberi have been identified. The adequacy of diets can be determined and the deficient nutrients supplied. The problems of malnutrition are now largely politi­cal and economic. Another problem for nutritional science is to ascertain which components of our foods either enhance or reduce our resistance to chronic disease. This work is still at an early stage.

Kenneth J. Carpenter