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September 4, 1943

New Aspects of Cheap Food

JAMA. 1943;123(1):66. doi:10.1001/jama.1943.02840360068047

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This pamphlet is apparently intended to introduce continental ideas of diet and cookery into England. As such it has little interest for the American reader, either professional or lay. Its basis table of food values, in terms of so-called multiples against potatoes, takes into consideration nutritional contributions by price; thus for example white bread, on the basis of its contribution of carbohydrates, protein, fat and calories per ounce, is estimated as 2.9 against potatoes and on the basis of price is equivalent to 0.9 unit of potatoes. The author is a strong supporter of the European school of thought which holds that too much sodium and not enough potassium enters into the diet of the human race.

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