Henry C Sherman was one of the leading American nutritionists of the first half of the 20th century at Columbia University. Sherman’s research extended from vitamins and minerals, especially calcium, to essential amino acids, digestive enzymes, to multigenerational animal feeding studies. Sherman also pioneered the use of statistics to analyze the results of biological experiments. During World War II, he served as Chief of the Bureau of Human Nutrition and Home Economics of the U. S. Department of Agriculture. His “Chemistry of Food and Nutrition” was a standard textbook.