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Human Milk Studies
September 1945

XX. THE DIET OF LACTATING WOMEN AND THE COLLECTION AND PREPARATION OF FOOD AND HUMAN MILK FOR ANALYSIS

Author Affiliations

DETROIT
From the Research Laboratory, Children's Fund of Michigan (M. Kaucher, E. Z. Moyer, A. J. Richards, H. H. Williams and I. G. Macy) and the Henry Ford Hospital (A. L. Wertz).

Am J Dis Child. 1945;70(3):142-147. doi:10.1001/archpedi.1945.02020210009002
Abstract

Food is necessary for health and well-being at all times throughout life, but dietary quality and quantity have special significance when the body is subject to the augmented physiologic activities of growth, reproduction, or repair following injury or disease. As the science of nutrition has developed, there has been demonstrated a need for fuller knowledge of the food requirements of man at all stages of life. The war accentuated the need for the application of the newer knowledge of nutrition to the fighting and production forces, and the shortages resulting from the demands of war reemphasized the lack of sufficient knowledge of food requirements and of how these may be most efficiently and effectively met. Until recently, knowledge of the nutrition of man was developed in large measure through animal experimentation. Man's response to foods, however, may not be the same as those of animals, owing to species differences and

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