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Foods and their Relative Nourishing Value

Nature volume 100, page 283 (13 December 1917) | Download Citation



IF the British public has not acquired by the end of the war the art of adjusting its diet on rational and scientifically correct lines, it will not be for lack of sound instruction and good advice. There are no very definite external signs as yet of any widespread reform in this direction in the feeding habits of the mass of the people, but the popularity of food literature is evidence at least that large numbers of people are desirous of acquiring information as to the possibilities of securing economy in food consumption without sacrifice of efficiency. Much of this literature is of the empirical cookery-book type and can scarcely survive the period of food stringency, but it is gratifying to find that a ready sale can be found for the more select and permanently useful literature in which the scientific principles which must underlie food economy are expounded for the benefit of the layman.

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