The studies of the physiology of nutrition in recent years have firmly established the indispensability of those food factors known as vitamins for the welfare of the animal organism. A student of the subject1 has reminded us lately that, in order to appreciate the view that has been established by recent researches on foods and nutrition, it is essential to understand fully the great advantages we now enjoy in being able to think of foods in an entirely different way from what was possible a few years ago. Ten years ago the crude comparison of alimentation with the stoking of an engine seemed satisfactory to most teachers. This is no longer a suitable figure, he adds, for conveying to the student of nutrition the conception which it is desired he should gain. Little more than a decade ago it was supposed that a chemical analysis of a food for
A STUDY OF COMMERCIAL VITAMIN PREPARATIONS. JAMA. 1922;79(22):1846–1847. doi:10.1001/jama.1922.02640220038011
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