[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
October 15, 1927


JAMA. 1927;89(16):1336. doi:10.1001/jama.1927.02690160044015

In a review of current dietary practices in various parts of the world, a recent writer1 has remarked that in a civilized country where food is abundant and people are prosperous, people tend to cater to the sense of taste, and in so doing frequently spoil their diet through an unwise selection of food; in countries where food is scarce and few articles are available, they tend to regard food mainly as an agency to relieve suffering through allaying the pangs of hunger. In the latter case, he adds, the diet is generally faulty because of its simplicity and the absence of an effective supplemental relation among the different articles eaten. The same writer has argued, particularly on the basis of experimental studies on animals, that milk and the leaves of plants occupy a unique position among the available foods, in that they are so constituted as to correct,