FOODS AND NUTRITION
Two features of modern living are unmistakable— the population as a whole does less manual labor, and, having discovered how to prevent or cure most of the acute infectious diseases, survives into a higher age bracket point toward a need for higher nutritive quality in the general food supply.
Abstract
TWO features of modern living are unmistakable— the population as a whole does less manual labor, and, having discovered how to prevent or cure most of the acute infectious diseases, survives into a higher age bracket. Both of these trends point toward a need for higher nutritive quality in the general food supply. Among nutrition investigators and the medical profession there is agreement that the body's need for proteins, many of the vitamins, and most of the mineral elements does not increase proportionately when the work output is raised. Hence, an office worker expending 2500 calories per day, compared with an individual expending 5000 calories per day, requires a food intake of higher nutritive quality to accomplish a comparable level of health—especially to have an equal chance of warding off the risks of degenerative diseases such as hardening of the arteries, obesity, high blood pressure, tooth decay, glandular imbalances, and diabetes, increasingly ...