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September 15, 1945

What to Do About Vitamins

JAMA. 1945;129(3):241. doi:10.1001/jama.1945.02860370063036

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A competent nutritional scientist has presented in this little book the important facts of nutrition in a simple manner. The material covers more than the title suggests. The effects of food intake on body weight, emotional attitudes and the results of improper eating are discussed. The primary objective, however, is to provide assistance in straightening out the existing confusion with regard to vitamins. The functions of vitamins are compared to the lubricants for machines. They are obtained from foods eaten, and most dependably from a variety of foods. The dangers of using too much of certain foods such as white rice, refined sugar and flour are appropriately pointed out. Advice is given for guarding against loss of vitamins in the cooking of foods that contain vitamins. Throughout the book the author's experience with the nutrition of growing animals is utilized to emphasize the effects of good and poor nutrition. Readers

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