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October 30, 1915

The Proper Preparation of Food, and the Proposed Founding of Training Schools for Cooks in Connection with Established Medical Colleges

Author Affiliations

St. Louis.

JAMA. 1915;LXV(18):1571-1572. doi:10.1001/jama.1915.02580180075031

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To the Editor:  —A letter written by me to a medical journal, dated May 4 last, which discussed the question of human alimentation and proper food preparation in public places, brings up a question of vital concern and therefore appropriate for careful consideration in the ultimate hope that there may be brought forth a generation of cooks fitly prepared by scientific training for their important work. The suggestion was made that the training schools for nurses, and the revolution thus wrought in that line of work, furnished a fair parallel to what was possible in the dietary and culinary service rendered to the public in hotels, clubs, restaurants and the like, and that adequately equipped medical colleges should undertake to provide this educational and dietetic service.The contention in the letter named was that the physical aspect of people, as seen in city streets, supports the view that there is

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