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January 27, 1940

Accepted Foods and Their Nutritional Significance

JAMA. 1940;114(4):349. doi:10.1001/jama.1940.02810040059028

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This book is the official publication of the American Medical Association's Council on Foods. It contains descriptions and detailed information regarding the chemical composition of more than 3,800 accepted food products, together with a discussion of their nutritional significance. The book provides also the Council's opinion on many topics in nutrition, dietetics and the proper advertising of foods. The accepted products are classified in various categories: fats and oils; fruit juices including tomato juice; canned and dried fruit products; grain products; preparations used in the feeding of infants; meats, fish and sea foods; milk and milk products other than butter; foods for special dietetic purposes; sugars and syrups; vegetables and mushrooms, and unclassified and miscellaneous foods, including gelatin, iodized salt, coffee, tea, chocolate, cocoa, chocolate flavored beverage bases, flavoring extracts, dessert products, baking powder, cream of tartar, baking soda and cottonseed flour. There is a suitable subject index as well

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