worker have approached the problem of diet merely from the standpoint of foods, food elements, and food values. The approach needs also to be made from the standpoint of the persons who are to be fed. The patient's food habits, his tastes, inherited or acquired, are often vital considerations because the practical question in securing results is often not what diet the person needs, but what diet he can get or will take. Knowing the technique of adapting diets to individual needs in terms of food elements, calories, mineral content, vitamines, etc., is essential knowing the technique of adapting the diet in terms of the patient's food habits and financial circumstances is no less so.
From this point of view the physician, the nurse, the social worker, and the dietitian must study people as well as dietetic technique. The contribution made by Miss Wood in this book is to the study of people in relation to diet: people, in those large groups which we call nations or races, aggregations of individuals who for historical reasons have acquired certain physical and psychological characteristics in common, and among them similar tastes and habits of diet. In the melting pot of America these food habits too often conflict rather than fuse or evaporate. The changing of food habits among adults is not an easy process, as any reader will realize if he faces radical changes in the things he habitually eats and likes. To know the characteristic foods of the foreign-born, the food flavors, food habits, of each of the chief races of immigrants found in this country, is an essential part of the knowledge which should be possessed by the physician, the public health nurse, the social worker, and the dietitian who deal with these newcomers in America.
