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What to Do About Vitamins

JAMA. 1945;129(3):241. doi:10.1001/jama.1945.02860370063036.
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ABSTRACT

A competent nutritional scientist has presented in this little book the important facts of nutrition in a simple manner. The material covers more than the title suggests. The effects of food intake on body weight, emotional attitudes and the results of improper eating are discussed. The primary objective, however, is to provide assistance in straightening out the existing confusion with regard to vitamins. The functions of vitamins are compared to the lubricants for machines. They are obtained from foods eaten, and most dependably from a variety of foods. The dangers of using too much of certain foods such as white rice, refined sugar and flour are appropriately pointed out. Advice is given for guarding against loss of vitamins in the cooking of foods that contain vitamins. Throughout the book the author's experience with the nutrition of growing animals is utilized to emphasize the effects of good and poor nutrition. Readers

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The American Medical Association is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians. The AMA designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 CreditTM per course. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Physicians who complete the CME course and score at least 80% correct on the quiz are eligible for AMA PRA Category 1 CreditTM.
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