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November 19, 1927

STUDIES ON THE EFFECTS OF ABUNDANT CEREAL INTAKEI. THE USE OF CEREALS AS THE CHIEF SOURCE OF CALORIES

Author Affiliations

With the Assistance of MARGARET H. JONES, B.A. ROBERT A. FRISCH, B.S. AND G. P. JACKSON, B.S. NEW HAVEN, CONN.
From the Yale University Laboratory of Physiological Chemistry.

JAMA. 1927;89(21):1770-1774. doi:10.1001/jama.1927.02690210036010
Abstract

According to official statistics, the most important groups of food commodities consumed by the American people are grains, meats and dairy products. Pearl1 has shown by calculations based on government figures for the years 1911-1918 that grains and grain products lead all other classes of foods in furnishing approximately 36 per cent of the protein eaten and about 35 per cent of the calories consumed, whereas meat products stand first as a source of fat and second as a contributor of protein and calories.

When the relative costs of different types of food are considered, one finds, as Sherman2 has pointed out, that grain products cost only approximately 18 per cent of the total food bill in the average American dietary, as compared with 32 per cent for the meat item and 20 per cent for dairy products. It is clear, therefore, that in America at least, the

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