[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 54.197.75.176. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Article
January 9, 1943

DIETARY CONDITIONS IN INDUSTRY

Author Affiliations

FOREST HILLS, N. Y.

JAMA. 1943;121(2):93-97. doi:10.1001/jama.1943.02840020001001
Abstract

The proper feeding of large groups of people is a complicated task involving the consideration of many factors and the cooperation of both private and governmental agencies. There are the problems of provision of nutritious foodstuffs, of the distribution, preparation and service of foods, of food habits and of adequate housing, transportation and feeding facilities, and there is the question of cost and purchasing power.

The job we have set for ourselves, that is, improving the quality of the meals consumed by the industrial worker (and thereby improving his health and morale), not only demands the consideration of these problems but poses a few others more or less peculiar in themselves. These include:

  1. The dinner pail or lunch box. The great majority of industrial workers have their lunches prepared for them at home, while others patronize local merchants who prepare lunch boxes for this purpose. This will probably continue

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