In The Journal1 last week, some facts were presented regarding the nutrition of the Army and the rationing of this selected group now comprising far more than a million of our population. Every one admits that it is of supreme importance to secure the highest physiologic well-being of these persons, on whom depends, in so large a measure, the success of our cause in the international crisis. Scarcely less desirable, however, is the preservation of adequate working strength and efficiency in the great group of laborers who, in one field or another, are producing the supplies without which armed forces cannot be maintained in action. Ships and munitions are among the indispensable requisites in the prosecution of the war. Those engaged in the manufacture of such requisites represent persons at hard work. Their dietary needs are therefore a matter of national concern.
Ordinarily the problems here raised would seem
THE FOOD OF THE WORKER IN WAR TIME. JAMA. 1918;70(25):1944–1945. doi:https://doi.org/10.1001/jama.1918.02600250044010
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