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Experimental studies such as this are all too rare in the field of dietetics. As Carlson says in the preface, "Scientific knowledge of the relation of the diet to health and efficiency . . . has played little or no rôle in human evolution." Fads have been followed as facts; newspaper and propagandist information has been accepted as truth. The experimental method applied to food and human life is difficult, but the present study seems to have overcome the major difficulties, and therefore the conclusions are of value. The problem was to study the effect of modified "fletcherizing" of food; the technic and the standards were carefully controlled. The accumulated data are too detailed to review, but the summary of results indicates that "fletcherizing" decreased muscular endurance, typewriting accuracy and basal metabolism, and that it had no effect on blood pressure, pulse rate, oral temperature, sleeping time, mental multiplication and
Diet and Efficiency. Arch Intern Med (Chic). 1930;45(3):480. doi:10.1001/archinte.1930.00140090163013
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