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May 5, 1951

FROZEN FOODS

JAMA. 1951;146(1):37-38. doi:10.1001/jama.1951.03670010041014
Abstract

Since frozen foods are assuming a more important place in the American diet, accurate information on their nutritional value becomes increasingly important. Their growing popularity is indicated by the fact that in the short span of three years (1946 to 1949) the annual pack of frozen orange juice concentrate alone rose from 2,500,000 pounds to more than 134,000,000 pounds. Because of the public health significance of frozen orange juice, the Council on Foods and Nutrition has adopted the statement which appears on page 35 of this issue.

The quality of foods, whether frozen in home freezers or frozen commercially, depends on three basic factors: (1) selection, (2) shortness of the interval between harvesting and packing and (3) care in processing and storage. Selection for quality and nutritive value of fresh fruits and vegetables depends on such factors as variety, climate, sunlight and soil. Fine flavor and nutritive value often go

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