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Article
June 12, 1943

IMPROVING THE QUALITY OF CHEAP STAPLE FOODS

Author Affiliations

NEW HAVEN, CONN.

From the Department of Physiological Chemistry, Yale University School of Medicine.

JAMA. 1943;122(7):437-440. doi:10.1001/jama.1943.72840240003010
Abstract

Discoveries in the science of nutrition over the past three decades have made it possible to state more exactly than ever before the many specific factors that are essential for satisfactory nutrition. A brief classification of them would include food energy, the protein factor, essential fatty acids, indispensable mineral nutrients and the vitamins. An attempt to list individually all the substances required gives a total of approximately forty, the exact number depending on whether the claims for the existence of certain factors are to be accepted or not. In view of this new knowledge it is obvious that foods can now be evaluated in a manner much more precise and specific than was ever possible before. These recent discoveries have also included the isolation and finally synthesis on a commercial scale of several of the vitamins, thus making it possible to add these factors to foods. Such possibilities have naturally

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