Other Articles
March 1938


Author Affiliations

From the Child Development Institute and the Department of Nutrition, Teachers' College, Columbia University.

Am J Dis Child. 1938;55(3):544-552. doi:10.1001/archpedi.1938.01980090092010

It is difficult to know at the present time how near to the actual intake an estimate of the vitamin B1 content of any diet is likely to be, owing to the natural variability in the chemical composition of food materials (which is known to be very wide in case of the vitamins), the comparatively small numbers of assays of vitamin B1 that have been done under identical conditions on any given food and the large number of foods for which quantitative data are lacking. Furthermore, there is increasing evidence that the loss of this vitamin in the preparation of food may be great. Munsell and Kifer1 found a 50 per cent loss in cooking broccoli; Funnell,2 a 25 per cent loss in cooking green peas only fifteen minutes, and Rose, Vahlteich, Funnell and MacLeod,3 a 40 per cent loss in the steaming and toasting

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