the money available for food, it has been recommended that the person responsible for the selection of food proceed somewhat as follows: First set aside the money for a constant milk supply sufficient to provide a quart of milk a day for every child and a pint for every adult; then divide the rest of the food money into three approximately equal parts, one for fruits and vegetables, one for breadstuffs and cereals and for butter and other fats, and one for meats, eggs, sweets, and miscellaneous. The Relation of Food to Health Health is defined in the Century Dictionary as follows: "Soundness of body; that condition of a living organism and of its various parts and functions which conduces to efficient and prolonged life; a normal bodily condition. Health implies also, physiologically, the ability to produce offspring fitted to live long and to perform efficiently the ordinary functions of their species." This is both a positive and a comprehensive conception of health, and it is of much interest to note that all its phases have now been covered in studies of the influence of foods upon the health of experimental animals. In human experience so many factors may enter to influence health in the course of a lifetime that it is hard to separate and measure the effects of food alone upon the whole duration and efficiency of life. But this can be done with laboratory animals of rapid growth and early maturity, such as the rat, and in experiments with the rat it has been possible to determine, under conditions uniform in all other respects, the influence of modifications of the diet upon the various factors of health comprised in the broad definition above quoted. And among the recent findings of nutrition experiments carried through successive generations of such laboratory animals is the fact that starting with a dietary already adequate according to current standards we may by improvement of the diet induce a higher degree of health and vigor. This has been repeatedly and conclusively shown to result from an improvement consisting of increasing the proportion of milk in an already adequate diet; and the diet thus improved was rendered still more effective by the addition of a fresh green vegetable. In several such investigations the families under test have been kept upon the same diets for several generations. A family of experimental rats in the writer's laboratory has thrived for twelve generations upon an absolutely uniform diet of whole wheat and whole milk. Obviously, experiments extending through whole generations cannot be duplicated upon human beings, but very conclusive experiments and observations have been made upon many growing children which show plainly that more than average prominence of milk, fruit, and vegetables in the dietary results in better than average health and development. McCollum has also repeatedly pointed out that similar results are observable in the large-scale experience of whole communities living under different conditions of food supply. The results of animal experimentation and of human experience agree, and together they give us good ground for the confident belief that the sane application of our present newer knowledge of nutrition and food values will materially improve our food economics and will bring to a larger proportion of our people that full measure of health and vigor which only the more fortunate now enjoy. REFERENCES ANDREWS. Economics of the Household. CALDWELL and SLOSSON. Science Remaking the World. LUSK. Science of Nutrition, Third Edition (Concluding chapter is on Food Economics). MENDEL. Changes in the Food Supply and Their Relation to Nutrition (Yale University Press). PEARL. The Nation's Food. ROSE. Feeding the Family. SHERMAN. Chemistry of Food and Nutrition. SHERMAN and GILLETT. A Study of the Adequacy and Economy of Some City Dietaries. (Published by New York Association for Improving the Condition of the Poor.) SHERMAN and SMITH. The Vitamins. II MCCOLLUM. Nutrition and Physical Efficiency. Journal of the Franklin Institute, Vol. 189, pages 421-440 (1920). Milk and Meat in the Food Supply. Report of Committee on Food and Nutrition of the National Research Council. Public Health Reports, United States Public Health Service, Vol. 35, pages 994-996 (1920). PHILLIPS and HOWELL. Dietary Customs. Journal of Home Economics, Vol. 12, pages 396-400 (1920). Editorial. Nutritional Rehabilitation. Journal of the American Medical Association, Vol. 77, page 289 (1921). HEIBERG. Diet in Denmark. Journal of Hygiene (London), Vol. 20, pages 366-370 (1921). SHERMAN, ROUSE, ALLEN, and WOODS. Growth and Reproduction upon Simplified Food Supply. I. Journal of Biological Chemistry, Vol. 46, pages 503-519 (1921). SHERMAN. Food and Health. The Nation's Health, September, 1922. SHERMAN and CROCKER. Growth and Reproduction upon Simplified Food Supply. III. The Efficiency of Growth as Influenced by the Proportion of Milk in the Diet. Journal of Biological Chemistry, Vol. 53, pages 49-52 (1922). SHERMAN and MUHLFELD. Growth and Reproduction upon Simplified Food Supply. II. Influence of Food upon Mother and Young during Lactation Period. Journal of Biological Chemistry, Vol. 53, pages 41-47 (1922). FINDLAY. The Dual Rôle of the Antiscorbutic Vitamin. The Nation's Health, 1923. KOEHNE. A Practical Problem in Dietetics. Journal of Home Economics, Vol. 13, pages 501-505 (1923). ROSE, MACLEOD, and BISBEY. Maintenance Values for the Proteins of Milk, Bread and Milk, Meat, and Soy Bean Curd in Human Nutrition. Proceedings of the Society for Experimental Biology and Medicine, Meeting of December 19, 1923. SHERMAN. The Fat-soluble Vitamin in Relation to Health. The Nation's Health, October, 1923. SHERMAN and CAMPBELL. Growth and Reproduction upon Simplified Food Supply. IV. The Improvements in Nutrition Resulting from an Increase in the Proportion of Milk in the Diet. Proceedings of the Society of Biological Chemists, Meeting of December, 1923. Journal of Biological Chemistry, Vol. 60, pages 5-15 (1924). TAYLOR. The Food Needs of the Nation in Relation to Economic Resources. Journal of Home Economics, Vol. 16, pages 55-61, 120-124 (1924). APPENDIX A THE FOOD AND DRUGS ACT ("PURE FOOD LAW"), WITH EXTRACTS FROM THE RULES AND REGULATIONS ADOPTED FOR ITS ENFORCEMENT AND THE FOOD INSPECTION DECISIONS THEREUNDER THE FOOD AND DRUGS ACT, JUNE 30, 1906, AS AMENDED AUGUST 23, 1912, MARCH 3, 1913, AND JULY 24, 1919 AN ACT For preventing the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors, and for regulating traffic therein, and for other purposes. Be it enacted by the Senate and House of Representatives of the United States of America in Congress assembled, That it shall be unlawful for any person to manufacture within any Territory or the District of Columbia any article of food or drug which is adulterated or misbranded, within the meaning of this act; and any person who shall violate any of the provisions of this section shall be guilty of a misdemeanor, and for each offense shall, upon conviction thereof, be fined not to exceed five hundred dollars or shall be sentenced to one year's imprisonment, or both such fine and imprisonment, in the discretion of the court, and for each subsequent offense and conviction thereof shall be fined not less than one thousand dollars or sentenced to one year's imprisonment, or both such fine and imprisonment, in the discretion of the court. SEC. 2. That the introduction into any State or Territory or the District of Columbia from any other State or Territory or the District of Columbia, or from any foreign country, or ship |