During the past two decades great advances have been made in the knowledge of nutritional anemia and the relation of dietary deficiencies to formation of blood. This progress was stimulated largely by the clinical and experimental work of Whipple and his colleagues,1 who evaluated the hemoglobin-producing properties of many foods by feeding them to anemic dogs and who also confirmed the value of inorganic iron in regeneration of hemoglobin. The prevalence of iron deficiency anemia both in adults and in children and the rapid cure by the administration of large doses of iron led to the study of the causes of this type of anemia.
In 1928 Ahmann and his associates,2 in a nutritional survey covering the school children in five counties in Florida, found that approximately 39 per cent of them were anemic. While no particular study was made of the causes of the condition, the authors were of
O. D. ABBOTT, C. F. AHMANN. IRON DEFICIENCY ANEMIA IN CHILDREN. Am J Dis Child. 1939;58(4):811–816. doi:10.1001/archpedi.1939.04380010121011