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It is believed that a better understanding of the subject of nutrition will suggest ways in which foods may be selected and utilized more intelligently, resulting not only in pecuniary saving, but also in greater efficiency of physical and mental effort.

An author should have a good reason before releasing another book to the general public or to students. We think that we have two. The first is that we both do research and teach a course dealing with soybean utilization, and we feel that both the students and instructors have suffered from lack of a suitable textbook. Second, there is a lot of emphasis in graduate programs in Food Science on developing courses of a highly specialized nature based on scientific disciplines rather than on food commodities. For example, the material we have covered in this text might be split into several...