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January 3, 1931


JAMA. 1931;96(1):42-43. doi:10.1001/jama.1931.02720270044016

One of the unmistakable characteristics of present-day infant feeding is the use of a large variety of food products to replace or supplement human milk or the simpler modifications of cow's milk that were formerly depended on almost universally. The number of brands of proprietary products is bewildering; their respective virtues are extolled in terms of the latest discoveries in the science of nutrition. The commercially prepared infant foods on the market today include several distinct types. The group represented by powdered, evaporated and condensed milks is almost self-explanatory. The unsweetened milks may be ordinary whole milk without any modification other than the removal of water or they may have been partially skimmed. The milk in either case has been unmodified by the addition of any special foreign ingredient. Of greater novelty are the so-called reconstructed baby foods. A recent technical bulletin1 describes them as especially compounded for babies