Another striking feature of the first thirty years of the twentieth century has been the attention paid to food values. In—
1900 Edward Arnold published Food and the Principles of Dietetics, by Dr. Robert Hutchison, M.D. Edin., F.R.C.P., Physician to the London Hospital, and to the Hospital for Sick Children, Great Ormond Street. And this is still, in 1932, the standard work. It is based on the lectures he gave his students at the London Hospital, and is continually revised and brought up to date as each new edition is issued.
