RT Journal
T1 THe conservation of antiscorbutic foods
JF Journal of the American Medical Association
JO Journal of the American Medical Association
YR 1919
FD December 6
VO 73
IS 23
SP 1770
OP 1772
DO 10.1001/jama.1919.02610490034017
UL http://dx.doi.org/10.1001/jama.1919.02610490034017
AB Reports which are accumulating from various regions of war-stricken central and eastern Europe indicate that dietary deficiency diseases, notably scurvy, are rife among the unfortunate populations, which are unable as yet to secure their usual quota of food in its normal variety. The possibility of relief is hampered by the difficulty in providing and transporting those foods which are recognized as having conspicuous protective value. Fresh vegetables and fruits; on which reliance is commonly placed to combat or avert scurvy, are scarce or unavailable. Fresh milk, which is usually depended on to safeguard the nutritive welfare of infants, is obtainable not at all or only with great difficulty in some of the afflicted regions. The dairy situation and the outlook for immediate relief are anything but promising.In this predicament the agencies for relief have first of all considered the possibility of supplying vegetables, fruits and milk—the foods seemingly most