This history of dietary advice in Australia divides our eating history into 3 ages: the age of protein, the age of vitamins and the age of fat. Examines topics such as the growth of vegetarianism and the emergence of the calorie controlled diet, and discusses various theories about healthy foods. Includes references, a bibliography and an index. The author is a former research fellow in the department of community medicine at the University of Adelaide. Her other publications include 'The Original Mediterranean Cuisine'.