This excellent volume should be in the hands of every surgeon, from novitiate to expert. The information is copious, yet clear and well organized into a logical progression from history of nutrition to metabolism of carbohydrate, fat, and protein, considerations of salt, water, and vitamins, as well as sources and utilization of energy and response to starvation and stress.
Diagrams are pertinent and instructive; references are abundant yet selective. The recognized authorities who contributed chapters are allowed to express their own individuality, thus sparing the reader the tedium that frequently arises from overditing. Yet, this readability is not marred by repetition.
In summary, an outstanding manual.