This book on the subject of nutrition is written in the form of often-asked questions and detailed, informative answers. In ten chapters the following range of nutrition topics is covered: (1) meaning of RDA, nutrition labeling, calorie tables, nutrient density; (2) adequate diet, pregnancy, physical fitness, vitamins, diet for athletes, baby foods, vegetarians; (3) weight control, counting calories, low-carbohydrate diets, overweight children, fasting, gaining weight; (4) special diets, acne, diabetes, low-cholesterol foods, salt substitutes, allergy, bland diets; (5) nutrients, protein, amino acids, carbohydrates, roughage, fats, water requirements, minerals, anemia; (6) natural foods, organic foods, food fads, megavitamins, vitamin E, vitamin C, common cold, enzymes; (7) foods and their composition, honey and sugar, alcohol, coffee, chocolate, meat and meat substitutes, dairy products, vegetables, fruits, bread, cereals, seeds and nuts, soups, spices, kosher foods; (8) food myths, digestive upsets, false and misleading claims, caffeine, safety of foods, food poisoning; (9) food preparation and storage, choice of cookware, oils, fats, and frying, storing foods, cooking losses, food spoilage, leftovers; (10) food safety and consumer protection, food additives and chemicals, proper labels, wholesomeness of food, nutrition guidelines, inspection and grading, antibiotics, hazards in foods. (JD)