[Skip to Content]
[Skip to Content Landing]
Article
October 11, 1930

THE CEREALS IN NUTRITION

JAMA. 1930;95(15):1101. doi:10.1001/jama.1930.02720150041013

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.

Abstract

The cereal grains are the backbone of the nutrition of most of the races of the earth. They are, as a rule, the cheapest sources of food fuel; so that corn, wheat, rice, rye, barley and oat kernels are to be found constituting a third or often much more of the calory intake of the millions of persons involved. Some of these cereal products are used in almost the same form as that in which they are supplied by nature. They may be ground or pulverized and cooked, but not otherwise greatly altered. On the other hand, a few of the cereal seeds are manipulated or milled so that a part of the natural kernel is discarded. This is notably true of rice and wheat; in lesser degree also of corn. Aside from these alterations, however, there is a running debate as to the relative nutritive values and physiologic properties

First Page Preview View Large
First page PDF preview
First page PDF preview
×