Chatfield, C., and Adams, G.: Food Composition, in Food and Life: Yearbook of Agriculture, Washington, D. C., Government Printing Office, 1939, p. 272.
Hamner, K. C., and Maynard, L. A.: Factors Influencing the Nutritive Value of the Tomato , Miscellaneous Publication 502, United States Department of Agriculture, 1942;.
Scott, G. C., and Belkengren, R. O.:  Importance of Breeding Peas and Corn for Nutritional Quality , Food Research 9:371 (
(Sept.)
-Oct.) 1944;.
Beeson, K. C.: The Mineral Composition of Crops with Particular Reference to the Soils in Which They Are Grown . Miscellaneous Bulletin 369, United States Department of Agriculture,
(March)
1941;.
 The Cereals in Nutrition , editorial, J. A. M. A. 95:1101 (
(Oct. 11)
) 1930;.
Chatfield, C., and Adams: Proximate Composition of American Food Materials , Circular 549, United States Department of Agriculture,
(June)
1940;.
 The Nutritional Significance of Bran, report of the Council on Foods . J. A. M. A. 107:874 (
(Sept. 12)
) 1936;.
McCance, R. A., and Widdowson, E. M.:  Mineral Metabolism of Healthy Adults on White and Brown Bread Dietaries , J. Physiol. 101:44 (
(June)
) 1942;.
Pringle, W. J. S., and Moran, T.:  Phytic Acid and Its Destruction in Baking , J. Soc. Chem. Indust. 61:108, 1942;.
Widdowson, E., and McCance, R. A.:  Iron Exchanges of Adults on White and Brown Bread Diets , Lancet 1:588 (
(May 16)
) 1942;.
Tables of Food Composition , Miscellaneous Publication 572, United States Department of Agriculture, 1945;.
Teply, L. J.; Strong, F. M., and Elvehjem, C. A.:  Nicotinic Acid, Pantothenic Acid and Pyridoxine in Wheat and Wheat Products , J. Nutrition 24:167, 1942;.
Newman, L. H.:  The Retention of B Vitamins in Flour and Bread , J. Am. Soc. Agronomy 34:109 (
(Feb.)
) 1942;.
Harris, R. S.; Clark, M., and Lockhart, E. E.:  Nutritional Value of Bread Containing Soy Flour and Milk Solids , Arch. Biochem. 4:243 (
(May)
) 1944;.
Volz, F.; Forbes, R. M.; Nelson, W. L., and Loosli; J. K.:  The Effect of Soy Flour on the Nutritive Value of the Protein of White Bread , J. Nutrition 29:269 (
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) 1945;.
Sure, B.:  Nutritional Improvement of Cereal Flours and Cereal Grains , J. Am. Dietet. A. 22:494 (
(June)
) 1946;.
Rubner, M.:  Die Verdaulichkeit von Weizenbrot , Arch. f. Anat. u. Physiol. , 1916;, p. 61.
Murlin, J. R.; Marshall, M. E., and Kochakian, C. D.:  Digestibility and Biological Value of Whole Wheat Breads as Compared with White Bread , J. Nutrition 22:573 (
(Dec.)
) 1941;.
Sealock, R. R.; Basinski, D. H., and Murlin, J. R.:  Apparent Digestibility of Carbohydrates, Fats, and "Indigestible Residue" in Whole Wheat and White Breads , J. Nutrition 22:589 (
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) 1941;.
 Enriched Corn Meal and Grits, Food and Drug Administration , Federal Register ,
(May 7)
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Elvehjem, C. A.:  Corn and Pellagra , in Conference on Corn Enrichment, Clemson, S. C., Clemson Agricultural College, July 1947 .
Aughey, E., and Daniel, E. P.:  Effect of Cooking on the Thiamine Content of Foods , J. Nutrition 19:285 (
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) 1940;.
Kik, M. C., and Williams, R. R.: The Nutritional Improvement of White Rice , Bulletin 112, National Research Council,
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1945;.
Esselen, W. B.; Lyons, M. E., and Fellers, C. A.: The Composition and Nutritive Value of Potatoes, with Special Emphasis on Vitamin C , Bulletin 390, Massachusetts Agricultural Experimental Station,
(March)
1942;.
In setting up this allowance, it was recognized that somewhat more would be required if all the units were furnished as carotene and somewhat less if all were furnished by vitamin A itself, because a unit in the form of carotene may be, under certain conditions at least, only about half as effective in human nutrition as a unit of vitamin A itself. Thus, the rating here given for sweet potatoes, while accurate for comparison with other plant sources of vitamin A, overrates the vegetable in comparison with a source of vitamin A itself. The same considerations apply to later discussions of the vitamin A value of the foods included in this paper.
Lease, E. J., and Mitchell, J. H.: Biochemical and Nutritional Studies of Dehydrated Sweet Potato , Bulletin 329, South Carolina Agricultural Experiment Station,
(June)
1940;.
Fincke, M. L.:  The Utilization of the Calcium of Cauliflower and Broccoli , J. Nutrition 22:477 (
(Nov.)
) 1941;.
Speirs, M.:  The Utilization of Calcium in Various Greens , J. Nutrition 17:557 (
(June)
) 1939;.
Gould, S.; Tressler, D. K., and King, C. G.:  Vitamin C Content of Vegetables: V. Cabbage , Food Research 1:427 (
(Sept.)
-Oct.) 1936;.
Morgan, A. F.:  A Nutritive Index of Fruits , Fruit Products J. 21:75 (
(Nov.)
) 1941;.
Burkhart, L., and Lineberry, R. A.:  Determination of Vitamin C and Its Sampling Variation in Strawberries , Food Research 7:332 (
(July)
-Aug.) 1942;.