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Nutrition, food production, dietetics, and just simple eating occupy a large and often pleasant part of human existence. They are vital in the evolution and survival of mankind, both collectively in nations and races and individually in the life of a single person. The processes and emotional concern over intake and output have inspired some remarkable doctrines in psychiatry. Nevertheless, the field of nutrition has been one of the most poorly cultivated of all areas of clinical investigation. For every person working intensively on problems of clinical nutrition, there are at least one hundred and maybe five hundred working in cardiology. By a curious quirk of fate, the lines of attack are now converging. Suddenly it becomes necessary for a cardiologist to know a good deal about nutrition and metabolism, as the changing philosophies about arteriosclerosis are veering away from stress and focussing on calories, cholesterol, and fats. These four