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Article
October 27, 1917

FRUIT ACIDS

JAMA. 1917;LXIX(17):1432-1433. doi:10.1001/jama.1917.02590440042015
Abstract

Although fruits are held by some persons to be a luxury rather than a dietary necessity, they have recently come into a greater popularity than ever before in the ration of man. The typical American breakfast provides for fruits of some sort as a part of the menu. They enter likewise into the larger meals of the day, and thus secure prominence whether it be because they are regarded as stimulating to the appetite, as endowed with laxative properties, as sources of actual nutriment, or merely as adding a pleasing variety to the diet regardless of any unique dietary virtues. Almost all fruits contain sugar. Experts in nutrition at the present time are inclined to assert that fresh fruits and vegetables, although watery, are convenient sources of many of the substances which are needed by the body in small amounts. Quoting a government publication,1 it is, in fact, generally

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