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DIET AND RELIEF

JAMA. 1935;104(4):320-321. doi:10.1001/jama.1935.02760040052015.
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In the establishment of various relief bodies, much consideration has been given to the development of relief rations suitable to the people to whom they are distributed. It has long been known that there are racial differences as well as national habits in relationship to food consumption. Indeed, as was pointed out by Dr. Lafayette B. Mendel1 before the annual session of the American Medical Association in 1932, definite epochs exist in the evolution of diet. Diets change not only through the introduction of new food substances but also as a result of changing habits and methods of work. In association with the development of motor cars and the introduction of many machines into industry there has been a lessening consumption of carbohydrates. In this connection the story of sugar is of especial interest. In 1823 its annual consumption was 8.8 pounds per person, in 1931 it was 108

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