By Henry C. Sherman and Constance S. Pearson. Cloth. Price, $1.75. Pp. 118. New York: Macmillan Company, 1942.
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Quite timely is this brief essay on modern bread from the point of view of nutrition. The book contains one hundred and four pages and slightly over twenty thousand words discussing bread as a food, its proteins and vitamin values, present trends and future problems. The concept is advanced that enrichment of bread will give it even a more important place in the diet than it has had in the past. Indeed, the authors say that bread "may now safely be utilized to supply as much as 40 per cent of the calories of the normal diet."
Modern Bread from the Viewpoint of Nutrition. JAMA. 1942;119(5):456. doi:10.1001/jama.1942.02830220072041