Food for Health in Peace and War: What Canadian Doctors Suggest for Wholesome Meals at Low Cost was published in 1940 by the Canadian Medical Association. This nineteen page nutritional guide was created to supply Canadian mothers with the skills and resources they would need to successfully produce healthy meals for themselves and their families during the Second World War. The aim of the cookbook is to provide women with suggestions to achieve an affordable and sustainable way of living, while advising on proper nutritional requirements to help their families remain in good health. Food for Health in Peace and War was created with support from Canadian doctors and endeavoured to give readers medically-sound nutritional and food preparation advice. The cookbook is organized into five sections that incorporate a variety of information and suggestions on healthy products and foods to incorporate in the daily diet. The first section, “Why This Book Was Prepared," notes that wartime often spawns outbreaks of infectious disease, and eating the right kinds of food can keep all family members healthy. The second section, “Food for Health,” identifies foods that were considered “protective” to help women understand how best to offer “health-giving diets.” The third section, “Family Food Lists,” identifies the costs, quantities, and examples of food that should be purchased depending on a family's composition. The fourth section, “Suggestions for Meals,” provides meal ideas that can be used for breakfast, lunch, and dinner. The final two sections, “Shopping Hints” and “Cooking Hints,” offer reommendations on how to properly shop in grocery stores and useful strategies when cooking a meal.