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January 2, 1943

Food Charts: Foods as Sources of the Dietary Essentials

JAMA. 1943;121(1):89. doi:10.1001/jama.1943.02840010091032

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This well illustrated essay is an interesting and forceful presentation of some of the recently acquired quantitative information about foods as sources of the dietary essentials. It has been prepared by a joint committee of the Council on Foods and Nutrition of the American Medical Association and of the Food and Nutrition Board of the National Research Council. There are eight charts which show the contribution of individual foods to the needs for protein, calcium, iron, vitamin A, thiamine, riboflavin, nicotinic acid and ascorbic acid. A feature of these graphic presentations is that the values are presented in terms of the percentage of the daily requirements which are supplied by typical servings of each food. The requirements selected are the Recommended Daily Allowances of the Food and Nutrition Board of the National Research Council. The charts show, for example, that a serving of about 3 1/2 ounces of cooked greens

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