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Article
September 6, 1941

COMPARATIVE FOOD SOURCES OF THIAMINE

JAMA. 1941;117(10):881-882. doi:10.1001/jama.1941.02820360063025

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Abstract

To the Editor:—  One of the points stressed by the keynote speakers of the recent National Nutrition Conference for Defense called by the President of the United States was the importance of a better knowledge regarding foods. At this conference the daily individual allowances of specific nutrients recommended were announced. This information was given in terms of calories, grams, milligrams and vitamin units, not of foods but of nutrient elements such as proteins, mineral elements and vitamins. Such information is obviously intended for those whose role it is to interpret them to the public in terms of foods. The lay consumer cannot be expected to think or reckon in terms of proteins, calories, milligrams of minerals or vitamin units.Even before the vitamins were recognized it was urged that we consume more liberal amounts of dairy products, vegetables and fruits. When the vitamins were discovered, dairy products, vegetables and fruits

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