SCIENCE AND THE FOOD ADMINISTRATION IN WAR

Although our public press has given scant notice of the existence of an Inter-Allied Commission on Alimentation, designated in some reports as the Scientific Food Commission, the significance of its organization deserves to be widely heralded. The Inter-Allied Conference, in London, Paris and Rome, of representatives of France (Gley and Langlois), Italy (Bottazzi and Pagliani), the United Kingdom (Starling and Wood), Belgium (Hulox), and the United States (Chittenden and Lusk) marks the recognition of a principle—the essential propriety of calling on men of science trained in the study of nutrition for expert advice in relation to the food problems now confronting the world. This was not done by the nations involved in the earlier days of the war. Physiologists and scientifically trained advisers or administrators received little consideration from the European governments; indeed, to an outside observer it seemed almost as if the expert in nutrition had been consistently "snubbed"