This volume collates a collection of essays, based on original research, which focus on the history of nutrition science in Britain. Each chapter considers a different episode in the development and application of nutritional knowledge during the 20th century. The topics covered include: the chewing cult of Horace Fletcher; dietetic education; the popularization of milk; the Dunn Nutritional Laboratory; and wartime involvement in policy making. The selection of essays provide insights into the social processes involved in the production and application of scientific knowledge of nutrition. The text should be of interest to historians of science or medicine, as well as to medical sociologists, nutritionists, home economists, health educators, food activists and anyone with a professional or general interest in food and nutrition.