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August 17, 1918


JAMA. 1918;71(7):566. doi:10.1001/jama.1918.02600330064015

As a corollary to the investigation of deficiencies in the diet and their relation to the so-called deficiency diseases, students of nutrition are beginning to summarize those positive properties of foods which give them special value as stimulants of growth, as antineuritic or antiscorbutic substances or as promoters of well-being from the metabolic standpoint. These properties or advantageous physiologic attributes include the character of the protein, that is, its capacity for yielding all of the amino-acids requisite for the body's needs, the digestibility of the nutrients, the amount and more particularly the suitability of the inorganic components, and, most recently, the content of vitamins of different types.

Not long ago, Osborne and Mendel,1 who have been engaged under the auspices of the Carnegie Institution of Washington in extensive studies of the nutritive factors in animal tissues, demonstrated that ordinary butcher's meat, beef skeletal muscle, furnishes protein entirely adequate for