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Article
November 25, 1933

THE MINERALIZATION AND VITAMINIZATION OF MILK

JAMA. 1933;101(22):1728-1729. doi:10.1001/jama.1933.02740470042013
Abstract

The urge to devise perfect foods was never more compelling among the producers of nutriment than it is at present. The term foods refers here to individual items of the diet rather than to the general regimen, which may comprise a great variety of individual foods. There is a belated but growing appreciation of the fact that nature has not provided any single article of food that alone is adequate or perfect for all persons. Even milk is currently described as "nature's most nearly perfect food," thereby indicating that it has some limitations. Today the science of nutrition is no longer satisfied to speak in terms of proteins, fats and carbohydrates alone. As Professor Sherman1 remarked in a recent address before the American Chemical Society at Chicago, if something of the order of thirty-odd chemical entities (elements or compounds, as the individual case may be) must be nutritionally supplied

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