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April 4, 1942


JAMA. 1942;118(14):1218-1219. doi:10.1001/jama.1942.02830140048016

For some two years medical and nutritional scientists have discussed the nutritional significance of bread, lawyers have argued about regulations pertaining to flour and bread, advertising copy writers have written about the new enriched bread. Consumers apparently have continued to pay scant attention to the important changes that have been made recently in this basic food. The average American consumes each day about 6 1/4 ounces of white flour in various forms; to a large extent flour is used as white bread and other bakery products. This amount of flour will provide about one fourth of the average daily caloric requirements. The amount of white pan bakers' bread consumed daily is sufficient to provide each man, woman and child in the country with 70 Gm. of bread each day, or approximately two and one-third slices weighing 30 Gm. each. Nearly all this bread is consumed without special regard to its