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Nutritive Value of Meals in 'British Restaurants'

Nature volume 150, page 51 (11 July 1942) | Download Citation



THE feeding of the people of Great Britain during the War is based on scientific knowledge, a great proportion of which has been gained during the last twenty-five years. In the War of 1914-18 sufficient was known about calories, protein and perhaps vitamin C to ensure that these factors were taken into consideration in the choice of food supplies. Disaster, however, might well have overtaken us through ignorance then of requirements of vitamin A. Those who advise the Ministry of Food to-day must therefore use what information they can acquire to ensure, in this War, that no deficiencies of, say, pantothenic acid, vitamin B6 or biotin affect the national health.

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