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May 13, 1916

Changes in the Food Supply and Their Relation to Nutrition.

JAMA. 1916;LXVI(20):1577. doi:10.1001/jama.1916.02580460053025

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The author discusses the production of foodstuffs, methods of preservation and conservation, and the relative value of various elements in the diet. Of special value is his consideration of customs in diet, in which he calls attention to the increasing use of fresh fruits and the physiologic basis for it. He refers also to the increasing use of fats and the decreasing use of alcohol. In the last portion of the book, which concerns the changing of social and industrial conditions, Professor Mendel considers recent discoveries anent the relation of the food supply to the war, the importance of the vitamins, and the application of science to the kitchen.

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