Abstract
IT is like meeting an old and much-loved friend after many years to have in one's hand a new edition of “McCollum”. This is the fifth and it appears after an interval of no less than ten years, which is a whole epoch in the recent history of nutritional science. In its preparation Prof. McCollum has had the assistance of two collaborators, Elsa Orent-Keiles and Harry G. Day, and I rather feel the work has to a slight extent lost individuality as a result. But that is a small fault to find with a work that so ably and so adequately reviews the wide range of human and animal nutrition. Indeed, instead of a slight sense of disappointment that the book has not quite the ‘personality’ earlier editions had, one should feel very grateful that Prof. McCollum and his two colleagues have succeeded in producing a little more than six hundred very readable pages from their survey of so vast a literature. It need scarcely be said that the work is indispensable to all who wish to keep abreast with nutritional science and its application to human and animal welfare. But Prof. McCollum must realize that having produced what has for long been regarded as a standard work, we shall all be greatly disappointed if we are obliged to wait ten years for the next edition.
The Newer Knowledge of Nutrition
Prof.
E. V.
McCollum
Dr.
Elsa
Orent-Keiles
Dr.
Harry G.
Day
By. Fifth edition, entirely rewritten. Pp. ix + 701. (New York: The Macmillan Company, 1939.) 18s. net.
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DRUMMOND, J. The Newer Knowledge of Nutrition. Nature 145, 816 (1940). https://doi.org/10.1038/145816c0
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DOI: https://doi.org/10.1038/145816c0
